This convivial neighborhood pizzeria is perpetually packed with Beacon Hill locals getting their wood-fired pizza fix. (If there’s a wait, avail yourself of one of the bar’s excellent Negronis.) Those blistering pies are indeed delicious, but the Italian small plates, such as grilled octopus or burrata with rapini, are what gives this place the edge. The specials board is always a knockout: A recent visit yielded a mouthwatering potato pizza topped with a sheaf of Prosciutto di Parma, as well as the unbeatable tonno del chianti—pork shoulder braised in olive oil and served on a bed of crunchy radicchio. Earmark one of the light and crumbly polenta cakes before they sell out. JENN CAMPBELL
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