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Don’t be surprised to find a bit of a wait at Vezzo, a Murray Hill pizzeria that’s hit its stride thanks largely to the memorable razor-thin crusts. (Many locals have made meals here a habit, or “vezzo” in Italian.) One plan of attack is to choose a base—marinara, pesto, or olive oil—and then build your pizza from an assortment of sophisticated toppings like capers, artichoke hearts, and hickory-smoked bacon. Or, you can leave it up to the house. The Fafandone specialty heaps on gobs of mozzarella, sweet and peppery ground sausage, and sun-dried tomatoes—so much so that you might expect the crust to buckle under the weight. Instead, break off a slice and marvel at the crisp, almost cracker-like crust and its lightly charred edge. Robust portobello, shiitake, and button mushrooms give the Shroomtown a heady, evocative flavor that’s made it one of the best-loved pies. Similarly fresh ingredients are tossed into the salads, often heavily doused in oil and white vinegar. And if the brick walls, ceiling fans, black-and-white floor tiles, and chrome bar stools don’t induce a touch of nostalgia, the jukebox humming in one corner just might. — Kate Appleton

There’s a $10 corkage fee.

Fafandone pie, $18, Shroomtown pie, $24

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