A more casual branch than its Manhattan outposts, Numero 28 in Park Slope delivers signature thin-crusted Neapolitan pies in a cream-colored dining room with Italian sayings scrawled on the walls. The menu has a few protein-based entrées (how could you not serve chicken parm?) but sticks largely to handmade pastas dishes like baked ziti with sausage and ricotta, and pizzas, both circular and rectangular. A notable pie is the namesake Numero 28 topped with buffalo mozzarella, speck, truffle cream, and mixed mushrooms. If you can't settle on just one, go big with the 29in rectangular pie that's split into thirds, with each portion topped with different combos.