Keste set up its original brick oven across Bleecker street from John’s with glowing results—in its first years (2009-2019), the line outside its door was usually longer than the one at its rival. Alas, the pandemic of 2020/2021 meant the end of the original eatery, but its Financial District outpost is still going strong. A member of the Associazione Pizzaiuoli Napoletani (the Association of Neapolitan Pizza), Keste maintains strict ingredient and cooking guidelines. How does the pizza taste? It’s so fresh and authentically Neopolitan, you'll feel like you've been transported to Italy. The restaurant now also runs a cooking school, where founder Roberto Caporuscio teaches the art of cheese making.