The New Yorker SD, San Diego

To clarify: The New Yorker dishes out weekly helpings of fiction and nonfiction, whereas The New Yorker dishes out craft pizza to San Diegans on a daily basis. What makes it craft pizza? Well, one specialty pie, the New York Quack, is topped with duck. Another, the BCR, comes with bacon, chicken, caramelized onion, and ranch. And if you'd like to make your own pie, you can choose from a list of 28 toppings, including pineapple and avocado.

The drinks tend to be as distinct as the pies—there are 16 craft beers on tap, plus house-made infusions like Bulleit Bourbon flavored with cinnamon and oranges. Guests can enjoy these pours every day of the week until at least midnight, or whenever the machine that prints coasters breaks down.