Owner Giovanni DiPalma seemingly appeared out of nowhere a few years ago and turned a nondescript building into a Neapolitan pizza mecca. Antico Pizza’s Naples-style pie is made with imported Italian ingredients in three Acunto ovens, also from Italy. If you like meat, order the San Gennaro. The Margherita here is just as impressive as its sausage-, pepper-, and onion-laden brethren. The pizzeria is just one part of DiPalma’s growing “Little Italy” empire that includes a rotisserie chicken place, sandwich and gelato nook, Italian market, and limoncello bar all on the same corner.
Authentically Japanese, from the pristine fish to the clean, spare light wood decor to the bottles of sake and sochu lined up behind the chef. Some of the best dishes are only found through word of mouth, such as the fabulous monkfish liver in ponzu sauce, or the salmon roe marinated in rice wine. The owner, Atsushi "Art" Hayakawa, is meticulous with his knife skills, slicing and dicing fish flown in daily from Japan. The restaurant only serves dinner, but stays open late — until midnight on Friday for those craving sashimi well into the night.