By now, you should know about this wood-fired, NYC hipster-inspired Lorain Avenue pizza joint. But if you're only aware of owner Vincent Morelli's black-bubbled pizzas made from primo ingredients, like imported cheeses and the finest extra-virgin olive oil, you're missing out on some of Cleveland's most exciting dishes.
Start with the Wonderbread ($6), wood-fired dough and butter ($3), made in-house. From there, though, get adventurous with white anchovy ($10), marinated and spiced with capers and lemon; citrusy Castelvetrano olives ($6) or prosciutto ($10), made from cured duck breast. There's nowhere we'd rather do pizza night right now. centspizza.com
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