Don Antonio

Led by master pizzaiola Giorgia Caporuscio, the kitchen prepares its pizza fritta by deep-frying the dough to a thick, airy texture before adding toppings and baking it. The menu features variations like the fried Genovese alongside thin-crust options, including the butcher pizza—where toppings are kept on separate slices—and a highly regarded gluten-free marinara. The Michelin-recognized restaurant is a casual spot in the Theatre District, offering bar seating and small tables primarily for walk-ins.