About this Business
From Our Editors
D'Angelo Trattoria's chef, Enrico Esposito, adheres closely to tradition. He's modeled his eatery after classic Neopolitan trattorias, and he loves rustic family recipes that have withstood the test of time—so much so that he hasn't modernized the baking process for his Neopolitan pizzas. Crowned with toppings from arugula to Parma prosciutto, they're still baked in a wood-burning stove.
The eatery's venue, a bungalow home from the 1930s, is as time-honored as its recipes. The wine cellar houses more than 1,000 bottles, each vintage hand-picked by Chef Enrico. Diners can order their vino by the glass, the quartino, the bottle, or, for an extra-festive night, by the wine-filled pinata.