Angie's

Angie's runs the wood-fired pizza playbook with real training behind it—the chef came up under Chris Bianco at Pizzeria Bianco in Phoenix before opening Cafe Louie, and the pies here show it. New York-leaning crusts sit next to true Neapolitan ones, and the Black Gold pie, loaded with porcini and maitake mushrooms, aged Comté, and black garlic, earns its name.

The menu doesn't stop at pizza. Ricotta gnocchi in sausage ragu and wood-fired zucchini with pecan romesco round out a kitchen that clearly isn't coasting on dough alone. A fior di latte sundae closes things out instead of the usual afterthought.

West 11th has gotten crowded, but Angie's holds its own in that strip on cooking alone. The Michelin Guide selected it in 2026, confirmation of what the plates already argue. This is a pizza restaurant worth planning around, not just one worth walking into.