Coppa

At his tiny South End enoteca, chef Jamie Bissonnette turns out some of the most magnificent pizza crust around — crunchy, chewy, smoky, and soft all at once. Coppa's "fungo" pizza ($15) comes crowned with morel mushrooms, roasted tomatoes, and creamy Taleggio; the "cavolfiore" ($15) features cauliflower, chili flakes, parsley, and Bra Duro cheese. In other words, this sure isn’t Uno's. RUNNER-UP Picco