The tables are almost too small for the wagon-wheel-sized certified Neapolitan pizzas tickled by wood fire at Luigi and Pascale's old-school but much-adored pizzeria. The crust is crispy, the tomato sauce has just the right amount of tang, and the toppings are piled on generously.
On a balmy summer night, the spacious flowery terrace practically transports you to the Boot. Fresh fish is served on Friday and Saturday.
