They say if you want something done right you've gotta do it yourself, as proven by people who take sole ownership of important projects at their jobs, and A.C. Green. Making pizza that's truly their own creation, Rusto's Pizzeria & Pub. A pie proprietor of all-natural, trans-fat-/preservative-free ingredients, Rusto's is a two-man operation that not only makes its own dough and San Marzano tomato sauce, but also does the dairy daily, creating fresh mozzarella in a 35-seat, baby blue-painted space (which they renovated themselves) with round yellow and red stools, US & Sicilian flags, and photos of family, including one in the ladies' room of a friend's dad whose real name is Leon, but never wore underwear, so he's nicknamed "Freon" -- that's just cold! Start with a Caprese or side salad w/ dressings like roasted shallot and lemon basil vinaigrette, then check out the pies; they take cheese curd (trucked from NJ), push it through a strainer, shape/stretch/boil it (takes ~40 minutes), throw it on the saucy dough, and slide it in the 800-degree brick oven, where it takes 90 seconds to char, much like anyone using sunblock from Dollar General. To make your own monster, there're 12 topping choices like white anchovies, pickled red onion, goat cheese, or chili oil; pre-set pies include Margherita, Bianco (roasted garlic oil, mozzarella, ricotta, sea salt, basil), and Al Pesto, with pinenuts, garlic, basil, and sprinkled Pecorino Romano, Raymond's brother only some people love. Further fattening's enabled by house-crafted ice cream like Tahitian Vanilla Bean, Sicilian Pistachio, Lemon Pie, and Chocolate Pudding made using so much rich Valrhona choc that if they'd put any more in, "it wouldn't fit", an excuse that probably works for A.C. Green, too.