Ok, we know everyone (NY Times included), says ‘go for the pancakes!’ but for us, it’s all about the brisket bowl. They slow roast beef for 14 hours and shred it in a spicy broth with a poached egg. Read more.
"Their traditional Neapolitan pizza is hard to beat, but the Diavola is the cream of the crop with its spicy soppressata and peppers." Chef Whitney Otawka Read more.