PizzArte

Naples-born pizzaioli churn out ten different wood-fired pies—made with imported ingredients like Caputo 00 flour and San Marzano tomatoes—at this midtown pizzeria. Try the namesake pie, topped with zucchini blossoms, speck and burrata. You'll also find other regional specialties, including polpettine (meatballs) and paccheri al baccala (fat tubular pasta with salted cod). Works from Italian artists, like sculptor and painter Lello Esposito, decorate both floors of the 62-seat bi-level space, which is also outfitted with a red mosaic-tiled oven and a glass-topped granite bar. All the art is for sale, so you can take a painting and pie to go.