Figlio's Pizzeria

Owner Carlos and his team run a hands-on kitchen pairing East Coast pizza tradition with a sit-down Italian menu. While the ovens turn out pies ranging from Margherita to bacon or buffalo chicken, the kitchen reaches beyond pizza with toasted ravioli, focaccia, and traditional pasta plates. Attentive service reinforces the small-scale feel, with diners even ordering off-menu chicken piccata when they want something beyond the printed board.