Numero 28

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  • The Essentials

    In a sea of neighborhood pizza joints, this homey Upper West Side outpost produces crispy, real-deal Neapolitan pies fired up in blazing, wood-fired brick ovens. Not in the mood for pizza? No problem. This eatery offers an extensive menu of alternatives. Chef Philip Guardione has added a Sicilian spin to things with grilled fish and meats and seafood-leaning pastas, including a tonnarelli alla carbonara di spada (swordfish). The laidback style is more reason to be pleasantly amazed by the quality.

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