Emilia's Pizzeria

Chef-owner Keith Freilich has tossed dough at some of the best places, including New Jersey’s beloved Grimaldi’s. His storefront-of-a-parlor has folks clamoring for his thin, stretchy crust. Pie to try: There’s only one—the oversize Margherita with mozzarella, basil, and fresh tomato sauce—followed by a shower of parmesan when it comes out of the gas oven. If you must gild the lily, choose from the brief list of toppings. Insider tip: You have to be fast; whenever the dough runs out, Freilich closes. Check Twitter for updates.