The Bonannos, whose Mizuna and Luca d'Italia are among the best restaurants in town, continue their success with this reasonably priced, casual eatery. High-backed wooden booths, dish towels as napkins, and exposed-brick walls provide a hip, urban setting below street level for wood-fired pizzas topped with Frank Bonanno's homemade or imported cheeses and house-cured meats. Or try one of the sampler trays from the formaggi and salumi (fresh cheese and meats) bar, the Italian
version of an artisan deli that greets you at the entrance. Salads are large enough to eat as entrées. The mostly locally sourced meat dishes shine—especially Sunday night's roast suckling pig special.