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Giorgio’s is a neighborhood pizza shop with a level of polish appropriate to the Upper East Side. Brick-oven pizzas here are light on grease and anchored by a thin, crisp crust. Flavors are subdued: The dollops of red sauce atop the pies are sweet, heavy with oregano, and lacking in tomatoey tang. Some half-dozen by-the-slice varieties fill the front counter, with more than thirty chicken, meat, seafood, and veggie iterations available as full pies. Dolcetto, an unexpected mix of pepperoni, pineapple, and goat cheese is a popular choice, as is the grilled vegetable pie, with zucchini, eggplant, and red and yellow peppers. A handful of heroes and parmesans join a short list of pasta, like a spaghetti carbonara that combines light cream with thick bits of Canadian bacon. The narrow interior is trim, with a dozen seats and a rail along a lacquered brick wall for the lunchtime crowd. Tiffany-style lamps and a semolina-shaded far wall convey an upscale sensibility befitting the uptown environs. — Ethan Wolff

Medium margarita pizza, $11.40; medium dolcetto pizza, $16.40