Perhaps it should come as no surprise that Bottega, run by an experienced male trio that includes former employees of Michelin-starred Copenhagen establishments and a second-generation Italian pizza baker, serves mouth-watering fare.

While the coal-grilled T-bone steak, classical variants of pasta and other traditional dishes arrive masterfully executed, Bottega really specializes in authentic pizzas, made with the same love of simple ingredients as back in the homeland. Indeed, Bottega was conceived as an answer to what its owners saw as Northern Europe’s unsavory exploitation of the Italian pies. Take note, and select the buffalo mozzarella pizza or the cenone, which is the chef’s choice of three courses for a true upstaging of most other pizza-makers nearby. You’ll pay for it, though: Bottega is pricier and slower (especially with its no-reservations policy) than it could be, making take-away the most efficient option here.