Pizzarium

Gabrielle Bonci has been dubbed the "Michelangelo of pizza making" and he deserves every accolade. Baker-turned-pizza magician, he's famed for his experimental toppings (he is said to use 1,500 ingredients per year ranging from melon to licorice) and championing slow-rise dough. This tiny spot features his daily changing pizza by-the-slice creations with their subversively fluffy dough and fresh seasonal toppings. Bonci's bread is made with the same flour and yeast as his pizza and this is available for purchase, too. There's craft beer as well, to provide the perfect pairing to the most perfect pizza slice.