Description
Few can make a pizza crust like Sharon Ardiana. Glossy and golden, the rolling swell of the lip barely tamed, the crust seems to float off the plate; every bite resounds with a hollow crack. Ardiana's seasonal pies ― in the spring, say, finely chopped asparagus with Meyer lemon and a farm-cooked egg ― always catch the eye first, the Atomica (mushrooms, onions, chiles) have justly earned a permanent spot on the menu. The tiny, casual Glen Park restaurant gives almost as much attention to starters (fresh salads, excellent salumi) and the roast of the day, and the all-Italian wine list is well-chosen. Children are welcome.
