The pies at Nina are as Neapolitan as you’ll get outside of Naples. Even the wood-fired oven was imported from Italy, and the restaurant’s two owners are certified by the APN (Associazione Pizzaiuoli Napoletani, whose certification is bestowed on pizza makers who follow a strict set of guidelines). There are eighteen varieties, but our favorite is the margherita, simply but perfectly made with tomatoes, mozzarella, basil, and olive oil.

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