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This new venture from Roy Liebenthal of neighboring Pop Burger may well be one of the first pizza joints in town with both a DJ booth and flat-screen TVs. The brightly lit interior resembles a Target commercial on acid: Interlocking day-glo rings circle the ceiling and rafters, and are projected onto a wall behind a lightbox-bar. Ironing-board-shaped tables emblazoned with surface holograms jut out from the wall. The house specialty is diminutive, thin-crust pizza in ten varieties, the best of which is mushroom a lightly toasted ciabatta, glazed with a thin but pungent layer of melted marscapone and topped with white truffle oil and scallion slivers. Don't bother with pepperoni and meatballs—opt instead for the lobster and bacon pie, with shreds of lobster and salty, chewy bacon cubes, bound by pungent mozzarella and minimal red sauce. The long drink list encourages imbibing, perhaps to help you forget your pizza is so teeny. Pricey cocktails are served in chilled, sugar-dusted martini glasses, and there's $350 rosé for high-rollers. A private nook in the back has feathery banquette seating, but if you're smart you'll try take-out—and get your pizza fix the old-fashioned way: standing up. — Daniel Maurer

Lobster and bacon pizza, $15; mushroom pizza with marscapone and white truffle oil, $10

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