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Typos can be fortuitous. Sezz is an architect's misspelling of chef and co-owner Angelo Sessa's (formerly of Le Madri) family name; Medì accurately reflects the pan-Mediterranean cooking he serves, together with Massimiliano Bartolomeo, his partner. They decided to keep the fractured name—nothing else about the place is off-kilter. Floor-to-ceiling windows showcase a white-walled dining room accented with exposed brick and wood, and antique photos of Naples. The menu is Italian-inspired, often with Greek flourishes. For example, fried calamari are sided with tzatziki sauce, and grilled Italian sausage is paired with feta polenta. The restaurant’s wood-fired brick oven is a 700° F workhorse, churning out pleasingly charred pizzas like the Quattro Stagioni, with ham, mushrooms, mozzarella, black olives, tomato, and artichoke. Equally engaging are the panuzzos, toasty sandwiches—the spicy salami version with fresh tomato, arugula, and mozzarella ideally balances crunchy, chewy, and savory. Heartier dishes are also available, like the roast leg of lamb with a cannellini bean stew and the grilled rib eye steak with crumbled gorgonzola. — Michael Anstendig

Panuzzo salame, $14; pizza quattro stagioni, $16; brick-oven roasted baby chicken, $22