The superhot oven in this restaurant, which is run by a native of Sorrento, adds an authentic toasty flavor to pizzas topped with forest mushrooms and smoky scamorza cheese, and to the alla messicana, a Mexican-style pie whose topping includes pork sausage, cilantro, and crushed red peppers. The list of imaginative pizzas is long (yes, you can get a pepperoni pizza, too), but there are also expertly made pastas such as farfalle in a creamy vodka sauce with
smoked salmon, and lobster ravioli. Start with a well-priced glass or bottle of wine and a plate of roasted peppers with anchovies or the shrimp and white-bean salad with arugula. The young waiters from Italy treat guests well.