Mon., 5 p.m.-11 p.m.; Tue., closed; Wed.-Thu., noon-3 p.m. and 5 p.m.-11 p.m.; Fri., noon-3 p.m. and 5 p.m.-midnight; Sat., noon-midnight; Sun., noon-11 p.m.
C at Clinton-Washington Aves.; G at Clinton-Washington Aves.
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When head chef (and co-owner with wife Emily) Matt Hyland moved to New York to attend the Institute of Culinary Education, he eventually ended up apprenticing at Sottocasa, a local wood-fired pizza spot on Atlantic Avenue. After a year, he and his wife decided to start their own venture in nearby Clinton Hill. The cozy restaurant is sparsely decorated, with a handsome curved wooden bar and a brick oven visible in the rear. The menu starts strong: the Brussels sprouts, fried and frizzled, are tossed in Worcestershire sauce with diced green apples, chili, and black sesame seeds, and the pig ears, served over winter greens, are crispy and savory. There are 13 pizzas, divided into the red and white: the Classic, a straightforward combo of pureed New Jersey tomatoes, mozzarella, and basil, is simple and delicious; the über-meaty RM3!, with pepperoni, sausage, and prosciutto, is particularly hearty. The white pies are also worth sampling: The Q, with mozzarella, Fontina, Pecorino, and ricotta, is a must-order. The crust is bubbly, but can border on charred, and the toppings are all plentiful and fresh. If you’ve got room, there are four pasta options, all made fresh from the Sfoglini Pasta Shop, and some decadent dessert options, including a s’mores calzone stuffed with marshmallows and chocolate, then sprinkled with graham-cracker crumbs.Recommended Dishes
RM3! Pie, $19