2012's biggest success story, this pork-centric spot from Chef Hanis Cavin is bound to multiply this year, and inspire other chefs to venture out on their own. [Eater 38 Member]
A wood-fired oven straight from Naples combined with equal care given to the dough, sauce and (minimal) toppings make for nearly spot-on traditional Neapolitan-style pizza.
The burgers at this East Village spot are as good as the craft beer that's served with it (yes, even without ketchup). It's bar food done better: steak tartar and deviled eggs with artichoke mousse.
