Coalfire

The East Coast–style pizzas these guys turn out are immensely impressive, with slightly charred bubbles here and there and crisp edges that give way to a salty, yeasty chew. We’re fans of the sweet-heat combo on the Fiorentino, a marriage of red peppers and hot salami. The housemade sauce incorporates canned tomatoes, but they’re high quality and taste fresh and bright. Fans of ricotta could skip red pies altogether and go with either the white pizza or the pesto (salty black olives combine with the fresh ricotta for perfect balance).