Tonda

Pizza is the new pork belly (or barbecue, or market-driven menu, depending on which tired trend du jour you're looking to crib). Exhibit A: slice joint Tonda, which opens on the heels of other recent artisanal pizzerias (Farinella, Spunto, Co.) and takes over the old East Village space of embattled gastropub E.U. And they've busted on the big guns (or, really, big gun): a $30,000 oven that churns out  Neapolitan-style thin-crust pizzas. Say "aaaaah!": Varieties include margherita; tuna, capers and olives; and beef carpaccio and arugula, all served up in space that retains the old E.U.'s gorgeous urban-rustic vibe. Small plates and focaccia fill out the rest of the menu. Then again, you're probably not here for a speck focaccia, are you?

See more: Pizza restaurants