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Napolese, an Artisanal Pizzeria by Patachou Restaurant Review: Peroni in hand, diners wait patiently for a table and ponder which of the artisan pizzas they'll have this visit. Regulars already know that they'll share a chopped salad and nibble on olives while awaiting the pie of the night that could be topped with a white sauce and prosciutto, spring ramps, asparagus and provolone. Follow that with strawberry rhubarb cobbler for a salute to spring. But whatever the season, the salads, toppings, cobblers and gelato shine with fresh locally sourced ingredients. Most wines and beers have an Italian accent and complement the pizza selections.