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The brick-oven pizza trend shows no signs of slowing, as evidenced by the arrival of this pizzeria from the owners of Chez Lucienne. Pizzaiolo Giancarlo Delanzo mans the hearth, which, as at the East Village"s Tonda, features a revolving stone floor. Pies, such as the Bella Angelina (zucchini flowers, smoked salmon and goat cheese), gain added flavor thanks to handfuls of rosemary, garlic and olive pits tossed into the blazing wood fire. Both kids and adults should find something to enjoy in the rustic, pastel-hued space: Bottles of wine are reasonably priced between $20 and $50, while an ice cream bar allows for DIY soft-serve sundae creations.

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