Modern take on small Italian plates by Jean Georges alumnus Chef Mogan Anthony (Spice Market, Perry St). Wood fires artisan thin crust pizzas come out blazing fast from a gorgeous custom Stephano Ferrara brick oven. (Ferrari of pizza ovens, handmade brick by brick by the craftsman himself). Focus on wines and beers. Very small but Summers include an intimate patio which doubles the seating capacity. (shaded tables)

You may reconsider the famous white clam pizza by Frank Pepe (CT, now a small chain) after enjoying Chef Anthony's take with bolder flavors. As with all his cooking expect layers of flavor and punches of umami. Think shaved cauliflower, cashew, white balsamic and sliced Medjool dates. Brussel sprouts, whipped mortadella. Come for the small plates, stay for the pizza. A spicy 'meatless' (impossible burger ground) bolognese pasta dish that's perfectly cooked and even perfectly sauced, will make you realize maybe you can do without. There's the almost all too familiar and overly trendy ubiquitous burrata but also an interesting whipped sheep's milk ricotta dish dressed with citrus and hot honey served with olive oil soaked pieces of thick cut bruschetta. Many great veg options for starters. But you can still dirty yourself with a new take on calamari. Solid fun menu all around. Leave the generic Italian-American cooking and dishes at the door.

Sometimes great things do come in small packages and a small gem of a restaurant would all be understatements. Emphasis on the small. We wish we could all have a Locali near us. And that dream is getting closer now to reality. (*2nd bigger Locali coming to Mt Kisco soon. TBA)