Oro di Napoli

$ Pizza, Italian

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Tucked in a glass-framed corner of N Williams Avenue’s new Albert Building, “the Gold of Naples” was designed as a fine-dining showcase for ace Italian chef Kenny Giambalvo’s eats. But when the Bluehour alum left the just-opened project last winter, it morphed into a more casual eatery, still struggling for definition. Luckily, Oro hasn’t wandered far from the heart of its operation: a 7,000-pound Italian Stefano Ferrara oven designedfor straight-up Neopolitan pizza purists. Oro specializes in pillowy, pinkie-thin crusts heady with char and sea salt, topped with super-fresh Italian classics like rapini and sausage or quattro formaggi, each the size of a dinner plate for $14–18.

Last updated: 03/19/2013