The Margherita Pizza at Pizzeria Solario features Fior di Latte (fresh cow’s milk mozzarella) with extra virgin olive oil and fresh basil.
Dai Huynh: When it comes to the Neapolitan pies at this cheery spot with patio seating, there are no tricks, just good techniques: a fiery 800-degree wood-burning oven that chars the edges of a bubbly, soft-bottom pizza (you can request a crispier bottom). The creamy mozzarella and garlicky white sauce are made in house. Try the Appolonia with soppressata salami, black pepper, parmesan cheese and an egg on top. The pizza margherita is satisfyingly direct, simply spiced with vibrant plum tomatoes, mozzarella and organic basil.
Russell Weil: Pizzeria Solario opened in 2013, specializing in wood-fired pizza and regional Italian dishes. Handmade pastas lead the menu, with chef-driven dishes like linguine, fettuccini, braised lamb and lasagna. However, the wood-fired, thin-crust pizzas are the choices that keep us coming back for more. Try the potent Calabrian – gorgonzola cheese, calabrian (long) chili peppers, pancetta, caramelized onions and smoked chili oil. The tart gorgonzola stands nicely along with the spicy chili elements of this pie. There is also a selection of white pizzas, without tomato sauce. Add a fresh chopped salad and a from-scratch chocolate chip cookie to your meal, and leave Pizzeria Solario planning your next visit. Located in a first-floor storefront space in an apartment building, parking is convenient, yet limited.