Basil Brick Oven Pizza makes what some folks might call Neapolitan pizza, but pizzaiolo and co-owner Daniel Barbois, a native of Piedmont, Italy, would dispute that. The pizzas here look like their Naples-based counterparts, Mr. Barbois, says, but the crust is more crisp, the edges a little more flat, the cheese a bit more generous.
Basil Brick Oven Pizza
The "panini" at Basil Brick Oven Pizza lie somewhere between sandwich and engorged calzone, heftier even than the foot-long Italian heroes you'll find elsewhere in the neighborhood. They're stuffed with some pretty smart fillings, enough so that they've become my go-to order over the pizza.