Fodor's Expert Review Kesté Pizza & Vino

At the back of this long, narrow restaurant is a beautifully tiled, wood-fired oven that is used to cook (at 1,000º F) what might be Manhattan's most authentic Neapolitan pies. Blistered and chewy around the edges, the margherita pie gives way to a softer center pooled with San Marzano tomato sauce and house-made mozzarella. There are numerous pizza options, including white pies and gluten-free crusts. This is a definite contender for best pizza in New York. The dining room is casual, and the location means it's almost always busy.