Liolà

Led by head chef Angelo Alaimo, the menu ranges from tender octopus and calzones to a standout gluten-free pizza dough that rivals traditional pies, alongside staff willing to adapt dishes for dietary needs. The space works equally well for drinks at the bar or local group gatherings, though it remains decidedly best as a dine-in experience—takeout orders struggle to match the quality and warmth of sitting at a table.