Pasquale Jones

Run by the team behind Charlie Bird, this space pairs its acclaimed wood-fired pies—recognized by 50 Top Pizza—with wood-fired meats, fish, and pastas. Pizzas range from a chewy-crusted five-formaggi to a littleneck clam pie, while the broader menu features starters like pane carasau with anchovy butter. Guests can watch the kitchen action directly from the chef's bar, dine in the cozy interior, or sit on the outdoor patio.