Ops

"The pizza at Ops fits somewhere between crispy New York-style and soppy-in-the-middle Neapolitan. Each slice remains straight when you hold it up in the air, but the crust puffs up like a balloon. Truthfully, it doesn’t matter what you call the style. What matters is that you’re going to want to become a regular at this dimly lit sourdough pizza emporium. Don’t leave without trying the “Cicero,” which the menu accurately describes as having “many onions.″ Ops pulls their own mozzarella in house almost daily, so order any pie that features it. We also suggest a calzone or the thicker square pie if you’re with a group." - neha talreja, hannah albertine, bryan kim, sonal shah, willa moore