Porta

Blistered, leopard-spotted crusts and a lively Grove Street corner make Porta the neighborhood's standing reservation for real Neapolitan pizza.

The dough gets its three-day rise and the oven gets pushed past 900 degrees, so every pie arrives with that char-flecked, pillowy edge Naples natives would recognize. Add a well-priced Italian wine list and a dining room that hums without shouting, and you've got a spot built for regulars, not tourists.

Best for: Weeknight dinners and casual dates that don't skimp on quality