Exposed bricks, a pressed-tin ceiling, and great pizza—all very Park Slope. But grilled pizza, which never enters the oven? Now that’s something else, something thin with a charred crust that folds easily to support the fresh toppings. (Spare the debate about which part of the pie is better—just concentrate on those fresh toppings, which are never upstaged by the crust.) The Vinny Scotto (named for the late chef who once worked at legendary Al Forno in Providence) comes layered with house-made fior di latte, roasted pepper aioli, and spicy pepperoni that explodes with flavor. The Monzese is coated with the same mellow cheese but here spiked with fennel sausage. And the pizza that started it all back in 19th century Naples—the Margharita—is here a classica that would make that city proud—maybe even jealous that a grilled pie could taste as good as the original—even better, perhaps.

Grilled shrimp and white beans
Pizza Vinny Scotto
Pizza Monzese
Plizza Margharita
Veal valdostana
view full menu here

Best seats are near the wall by the windows—to watch the world go by.

Fornino is the long list of non-pizza items, like grilled shrimp and white beans, and mains such as spaghetti carbonara and veal valdostana, a center- cut chop stuffed with Prosciutto and Bel Paese.

Mon.–Sat. 5 PM–11 PM; (pizza menu: Fri.–Sat. 11 PM–2 AM);
Sun. 3 PM–10 PM
happy hour: daily 5 PM–7:30 PM

$5 (roasted beets with ricotta salata) to $26 (veal valdostana and veal chop special)