2004 BEST Pizza, Gourmet
The super-thin crust that flies out of Emma’s kitchen is addictive in its own right. Add to that such innovative combinations as Canadian bacon, caramelized onions, and rosemary sauce, or a scallion, garlic, and gorgonzola mix. The restaurants may have just changed hands, but nearly everything else about it has stayed the same—right down to the à la carte toppings (three kinds of tomatoes, sweet and gold potatoes, capers, even dried cranberries). Friendly service (the waiters offer detailed reheating instructions) rounds out the experience.
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