Profile

The brothers Giuffre opened Zio Toto on a red-sauce–saturated stretch in 2007 and quickly won a loyal following for their spot, which is named after their dad, Salvatore (whom everyone affectionately called Zio, Italian for “uncle”). Their charred, thin-crusted but still chewy brick-oven pizza rivals local and destination counterparts. Gamberoni alla Zio Toto and Pollo al Limone are the things a lemon-and-garlic lover’s dreams are made of, but the Penne alla Zio Toto, while perfectly al dente and tossed with tomatoes and fresh mozzarella, erred on the side of too many onions. The restaurant’s most beloved dish, however, is also the simplest — a dessert pizza made with Nutella and very appropriately named Nutella Paradisee. — Jill Weiskopf