Superfine

If Rossoblu makes some of the best tortellini in town, its adjacent sister restaurant Superfine makes the finest pizza. It’s not just fine, it’s great, and the crust, is well, super thin (duh). Former Sotto chef Steve Samson makes by-the-slice and large format at Superfine, in a much more casual environment than his acclaimed Beverlywood restaurant. Indeed, whereas Sotto makes excellent oven-fired pizzas, Superfine has a New York twist: 620 degrees electric oven will give these pies the trademarked NYC crispiness, yet with a traditional Neapolitan chew. The good thing about ordering by-the-slice? You can try them all: spicy salami with buckwheat honey, pepperoni, escarole, veganissima… Slice it, maestro!