Description
Keste is one of the more authentic Neapolitan pizza places in the city, owing in no small part to the fact that its chef, Roberto Caporuscio, was born and raised on a dairy farm near Naples and is now president of the Associazione Pizzaiuoli Napoletani (an organization formed to preserve the art of Neapolitan pizza-making). It's hard not to gawk at the scorching hot wood-fired oven, imported piece-by-piece from Italy. The dining room is fairly casual, all exposed brick and rustic wooden tables, often with a line just outside thanks to the restaurant¹s popularity and no reservations policy. More than 20 pizzas grace the menu, including everything from the classic margherita to the Keste, topped with prosciutto di parma and arugula. There isn't much besides pizza on the menu; other options include a few Panini (served during lunch, Monday through Friday) and a couple of salads. Gluten-free pizzas are available on Mondays and Tuesdays.—Keith Wagstaff
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