About this Business
From Our Editors
At Pronto Pizzeria, chefs weave hand-tossed dough, red or white sauce, and a small selection of carefully curated toppings into Sicilian-and New York–style pies. The pizzas—topped with anything from eggplant and basil to ricotta and garlic—share center stage with other iconic Italian staples such as eggplant-roll appetizers and rafts of cannoli. Each weekday, the eatery closes its doors from 2 p.m. to 5 p.m. to transition from the lunchtime crowds that feast on paninis, stromboli, and subs to the dinner crowd and its taste for pasta, such as the linguine allo scoglio’s medley of clams, mussels, calamari, shrimp, and scallops.