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From the outside, Casa Calamari looks like just about every other pizza place in the city: neon signs, gaudy colors, a counter up front with a line of people waiting for take-out. But this restaurant's emphasis on seafood and fresh, quality ingredients like portobello mushrooms and prosciutto makes clear that it’s a cut above your average slice slinger. The sit-down area is unassuming, with standard-issue Formica tables and restaurant supply chairs, but the menu features a wide variety of raw bar seafood like lobster tails, chilled oysters, clams and mussels. For the most part, cooked seafood is deep-fried or baked. And while the usual toppings are available for traditional Neapolitan and Sicilian-style pizzas, specialty pies can be ordered with vodka sauce, smoked or soft mozzarella, and sun-dried tomatoes. As for the namesake fried calamari, it’s a golden, if somewhat greasy, delight. — David Hirschman

Golden fried calamari, $9.75; focaccia di nonna pizza, $10.50-$18.50; shrimp fra diavolo, $12.50; portobello pasta, $9.50