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Doughy, jumbo slices fuel Park Slopers on-the-go at this scruffy but efficient pizza and pasta joint. Buzzing neon signage (“Pino’s” in pink cursive) gives way to a zero-frills interior, with fluorescent-lit orange Formica booths and a counter manned by fast-talking Brooklynites. Mirrored walls lend an inadvertent funhouse zing to the place, and this tickles the kids (“Look at my three heads!” yells out a kid at his triplicate reflection), who make up a large and noisy part of the clientele. The thick-crust pizza can get soggy and leaden after it’s been sitting out for awhile, so ask for a pie that’s fresh from the oven. Fortunately, the toppings—earthy rounds of eggplant, spicy chunks of buffalo chicken—more than hold their own. For a crisper crust, go for a Sicilian square slice, with melted mozzarella dribbling over its charred corners. Of the yawn-inducing pasta choices, springy curls of calamari pair well with the ridged ziti, but the cloying tomato sauce smothers the whole thing like an overbearing Italian nonna. As for tipples, Pino’s now serves beer and wine, though the selection is slim—the red or pink wine comes in a twist-off bottle, along with a paper cup. You got a problem wit dat? — AnneLise Sorensen

Buffalo chicken pizza slice, $3.50; whole Sicilian pizza with mozzarella, $19