Hours: Mon.-Sat., 11:30 a.m. - whenever dough runs out. Sun., closed.
Price: $$ ($10-$20)
Owner Giovanni DiPalma seemingly appeared out of nowhere a few years ago and turned a nondescript building into a Neapolitan pizza mecca. Antico Pizza’s Naples-style pie is made with imported Italian ingredients in three Acunto ovens, also from Italy. If you like meat, order the San Gennaro. The Margherita here is just as impressive as its sausage-, pepper-, and onion-laden brethren. The pizzeria is just one part of DiPalma’s growing “Little Italy” empire that includes a rotisserie chicken place, sandwich and gelato nook, Italian market, and limoncello bar all on the same corner.