Donatella (CLOSED)

Prolific restaurateur Donatella Arpaia addresses the Neapolitan pizza craze with her latest venture. The rustic eatery has brick walls, a marble bar and a custom-built pizza oven constructed with bricks of Italian lava. The menu highlights a half dozen pies, including the Mas'Nicola, topped with strutto (pork fat), pecorino, oregano and basil, and the Diavola, with salami, pecorino, mozzarella and chili oil. You can sample the entire lineup, along with a menu of fritti, pastas and salumi, at DBar, Donatella's low-lit lounge around the corner on 19th Street.