Partenope Ristorante

Hailing from Naples, chef-owner Dino Santonicola (formerly the pizzaiolo at Cane Rosso) is wood-firing Neapolitan pizza in giant ovens. By all means, get a pizza—there are more than a dozen of them. But also leave room for Santonicola’s roster of other Southern Italian favorites, like bruschetta and burrata. And gnocchi and ziti. And slow-cooked ragu. Always leave room for slow-cooked ragu.
How to book: Order take-out via Tabit.