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Fodor's New Orleans 2014
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Every dish on the short menu here shows an obsessive attention to detail. The starters prominently feature the sausages and other cured meats that hang inside a glass-walled room in the back. The main attraction are the pizzas, which follow Neapolitan pizza rules and use only flour, water, and salt for their dough. They enter an 800°F oven—which was imported from Naples—and emerge a minute later charred and fragrant. Despite the seriousness of the kitchen, the vibe out front is casual and contemporary. This welcoming pizzeria, like many other places on burgeoning Freret Street, suits the needs of neighbors but turns out food worthy of a visitor's attention.
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