advertisement

This pizza parlor has been doing gangbuster business since opening. This was Toronto's first "authentic" Neapolitan-style pizzeria: The super-thin crusts cook in less than 2 minutes in a specially built and imported wood-burning oven that hovers around the 700-degree mark. Toppings are simple: in-house-made spicy sausage with tomato sauce, the classic Margherita, and nice veggie options. What's more, the pastas and salads are generous and delicious. The place is the brainchild of chef Rocco Agostino and partner Max Rimaldi, who are also behind the upscale, much-praised Italian wine bar Enoteca Sociale (1288 Dundas St. W.; tel. 416/534-1200).