Leo

"You know what’s more fun than an “adult” night out? Recreating all the birthday pizza parties you had at Chuck E. Cheese when you were too short to ride roller coasters. For this, try Leo, a casual Williamsburg spot with natural wine and floor-to-ceiling windows. It's always easy to get in, even if you need a last-minute table for a group, and the tangy sourdough pies are some of the best in the city. Don't skip the clam one." - bryan kim, neha talreja, kenny yang, sonal shah

"Leo stands out as one of the few sit-down spots in Brooklyn that has really good pizza without an outrageous wait. (Yes, we’re talking about you, Lucali.) In fact, you could gather a group last minute, show up here, and it’ll likely not be a problem. Although the margherita is an automatic order at a lot of places, we prefer the pies with toppings here, like the garlicky clam version. The crust is somewhere between New York-style and Neapolitan, and you’ll taste a noticeable tang because it’s made with sourdough." - willa moore, bryan kim, neha talreja, kenny yang

"The charred, spongy crust at this Williamsburg spot is so good that you’d be happy eating it entirely plain—but you’ll be happier with toppings like clams and garlic or mushrooms and toma cheese." - team infatuation

"Leo serves bubbly sourdough pies and fizzy pet-nats—but that description doesn’t do this place justice. Their dough tastes tangy enough to inspire a daydream in which a sourdough starter comes to life and asks you sassy questions about the last time you cut your hair. Stop by with a date or pick up a slice from their counter after a sweaty run through the neighborhood. The margherita is a necessary order, but the clam pie and soft serve should also be priorities." - willa moore, neha talreja, bryan kim, kenny yang, will hartman

"Well known for its sourdough pizza, Williamsburg’s Leo is also home to some of the more interesting soft serves in the city. Not one to go the conventional route, in the past Leo has churned out melon sorbet, kabocha squash, and a salted caramel coconut swirl with sesame topping and olive oil drizzle." - John Tsung, Eater Staff