Napoli’s Neapolitan-style pizzas don't travel very far between the restaurant's custom-built brick oven and its tables, but the story behind these pies spans decades. In an earlier era, owner Frank Volpe worked hard inside his family’s restaurant, learning the ins and outs of dough preparation and Italian cooking. That restaurant: Lombardi’s Pizzeria, a NYC mainstay that Frank's forebears opened in 1905—the same year America ended its prohibition on tomato sauce. After mastering his craft and pulling pies from the family oven for a dozen years, he set out on his own and opened Napoli’s in 2007.

Frank's creativity shines through in his pizzas—which range from traditional favorites such as margherita and clam pies to more contemporary creations such as a buffalo chicken pie. He also rounds out his menu with familiar staples such as panini sandwiches and Italian pastas, and ends on a sweet note with dessert favorites such as cannoli and tiramisu.