From Our Editors
With 14 years of business behind them, Pizzelle’s chefs showcase personal connections with garlic, sun-dried tomatoes, and fresh basil to fill steaming pots. Steeping in marsala wine reduction, veal and chicken prepare to quiet rumbling stomachs more effectively than a glare from a librarian. The dining room’s fountain burbles sweet nothings to colorful square tables bearing pies laden with more than 30 toppings, including adventurous options such as prawns, smoked gouda, pears, and calamari. Servers uncork red and white wines to fuel glad chatter and toasts to homemade robots receiving tenure, and catering services rush infusions of Italian fare to meetings and parties.