More than 40 years after opening his first restaurant, Sicilian chef Franco Bongiovanni embarked on his third culinary venture: Il Posto Pizzeria, which translates as “the place for pizza.” And pizza they have. Sauces made in-house slather homemade dough, which chefs then top with such fixings as bacon, anchovies, onions, and Italian salami. Specialty pies include Lina’s veggie special—named for Franco’s beloved wife—and chicken-alfredo pizza. The menu rounds out meals with a quartet of salads and sides such as garlic bulbs’ high-strung cousin, the garlic knot.
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