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This venue is closed.

Part neighborhood pizza joint and part rustic trattoria, Isabella’s front-seat area has marble-topped tables and ingenious oil lamps improvised out of Birra Moretti glasses—but is wedged in next to a refrigerator topped with to-go pizza boxes. Neapolitan-style pizzas cooked in a wood-burning brick oven are the big sellers here; the thin-crust, lightly charred pies have enough dough to provide a welcome heft. The best here is classic Italian, like an excellent Margherita pie that layers tart tomato sauce, fresh basil, and clumps of fresh buffalo mozzarella. A limited side menu covers pasta, parmigiana entrées, heroes, and generous salads, like a Gorgonzola bowl that tops fresh greens with lush slices of ripe pear. Skip the unfortunate “sushi parm,” which pairs cubed mozzarella and prosciutto, tied together with a scallion. In summer, Isabella’s opens its large, leafy back garden; live bands provide a jazzy soundtrack. — Ethan Wolff

Large Margherita pizza, $15