Cotto Enoteca

When searching for inspiration, Cotto Enoteca's chefs look to tradition. They adhere to the centuries-old standards for creating classic Neapolitan-style pizzas, following the techniques so faithfully that the restaurant is an official member of the Associazione Vera Pizza Napoletana. The selection includes 15 different pies topped with everything from smoked salmon and crispy capers to sauteed mushrooms and caramelized onions. Once constructed, every pizza gets baked to a toothsome crisp inside the kitchen's wood-fired brick oven, which burns hot enough to evaporate lava.

Although classical Italian techniques reign supreme, the chefs add a bit of contemporary flair to the menu by incorporating as many seasonal and locally sourced ingredients as possible. This fusion of Old World style and New World sensibilities is also evident in Cotto Enoteca's commitment to environmentally friendly practices. In addition to serving wine on tap—thus avoiding the waste caused by discarded bottles, labels, and corks—the menu exclusively features seafood that has been sustainably fished from the nearby waters.

A large, glass-enclosed patio and jet-black facade showcase the restaurant's more modern leanings, but inside is a different matter. Exposed bricks, stout wooden tables, and oversized Edison bulbs dangling from the ceiling all lend a rustic vibe to the space, as does the brick oven, which serves as a focal point within the restaurant.