Just a few doors down from renowned sister restaurant Taverna Santi, the bright and casual Diavola Pizzeria specializes in simpler cuisine than its counterpart. Pizza, sandwiches and antipasti with house-cured charcuterie are the focus here. Owner Dino Bugica spent months building the restaurant's wood-fired pizza oven, where he now cooks nine types of pizzas including one with zucchini flowers and buffalo mozzarella, and another with caper, anchovy and hot pepper. The true star of Diavola's menu is the salumi: smoked venison loin, proscuitto, N'duja (a spicy, Calabrian-style meat), and many things in between are all available. Locals line up on weekends for a seat at the bar, which serves a full menu and a variety of Italian wine.
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