Back in the day, MJ Coe created the sourdough pizza dough for this hectic neighborhood hotspot as well, and lots of us have been loving those tangy-crust LGO pies ever since. Baked in a deck oven and topped with ingredients such as corn, goat cheese, broccolini and fennel, they feel a bit like the trendy California pizzas of the '90s, which means they're comforting and fun at once. One of my favorites is the Avocado ($14), topped with avocado, tomatoes, basil, lemon zest, and (for an extra three bucks) prosciutto. So light it's almost guilt-free.
Chef Guido Saccone grew up making pizza in Italy, traveling the country as a pizzaiolo before heading to the States and, eventually, Cibo. His upbringing informs his fresh, simple food and, of course, his charred and blistered wood-fired pies, topped with premium ingredients such as top-grade San Daniele prosciutto, aged Parmigiano-Reggiano and San Marzano tomatoes. Build your own pizza or choose among 20-some-odd possibilities, including classics such as the Margherita and the Quattro Formaggi ($10.50-$14.50). I love having sturdy, rustic options such as the Salsiccia con Patate: sausage, potato and mozzarella.