"GO HERE: to get to know Relæ and Manfreds chef Christian F. Puglisi’s Italian side. The menu might read like a modern pizza joint—charcuterie, cheeses, small plates, a couple of large-format shares—but in this case almost everything is grown or raised on Puglisi’s organic farm. As a result, you might never go to another slice joint again. ORDER THE: tasting menu, because you’ll never be able to decide. Everything is so expertly crafted! The charcuterie and cheese are made upstairs. The bread comes from next-door bakery Mirabelle, which has its own killer croissant, but that’s another story. Go for the bresaola; mozzarella; ricotta; burrata; pizza with nduja and smoked mozz; and a seasonal veg side like roasted carrots with buckwheat and goat yogurt, some of which are on the tasting menu and all of which are spectacular. For dessert? Milk gelato with olive oil and sea salt. Then get lost in the natural wine list. THE VIBE IS: cool international crowd under 40 barely containing its excitement over the food. That goes for the staff, too—you get the feeling that everyone here is going to return home to open his or her own amazing place in a couple of years. The room itself feels a little new-build, but after downing a spritz made with Rondo and Danish cider, you won’t even notice. PRACTICAL STUFF: Open for dinner every day, from 5 p.m. to 10:30 p.m., and lunch Thursday to Sunday, from noon to 3 p.m. —Christine Muhlke" - Condé Nast
