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Kesté Pizza & Vino: Grab a table closest to the wood-burning oven, and you’ll not only glow a flattering orange, you’ll have a prime view of master pizzaiolo, Roberto Caporuscio, working his flour-scraping, dough-stretching magic. His small, stone-cobbled eatery comes on the heels of Regina Margherita, Roberto’s, and A Mano, all of which belong to new owners. In fact, he's such a pizza purist of his past and present establishments that the menus feature a pretty stern “no changes allowed” disclaimer. You don't want to futz with the superb Mast’Nicola pie, which uses a 16th-century recipe of lardo (cured pork), Pecorino Romano cheese, and basil atop a piping-hot, bagel-soft crust ($9). To drink, there’s a handful of local bottled and microbrew beers, while the half dozen or so wines all come from the Campagna region of Italy. Open Mon-Thurs 11:30am-11:30pm; Fri-Sat 11:30am-midnight.
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