Tables at this informal, cave-like restaurant are packed tight for a reason: It’s always busy. Pizzas arrive quickly from a wood-fired oven, in Naples style. Toppings go well beyond Neapolitan tradition, however—with 'nduja (soft, spicy salami), provola cheese, and basil on the menu—but the Marinara (tomato, garlic, oregano, basil) is hard to beat. Reservations are strongly advised, but if you forget, they do takeout, which you can munch around the corner in Piazza del Carmine.