You’ll fall hard and fast for Lea, an inviting spot with solid Italian-leaning food. Sidewalk seats are charming but come inside to properly admire the beauty of this airy space dominated by a wood-burning oven. It’s imported from Naples, of course, and that shows in their signature delicately crisp pizzas.
The Kingpin topped with hand-crushed tomatoes, fior di latte and prosciutto, for instance, will have carb fans addicted. Then, ribbons of pappardelle are tossed with Swiss chard, green olives and raisins for a deliciously balanced creation. Desserts too earn their rightful place here, as evidenced by the cheesecake. Drizzled with honey and sprinkled with pistachio, Lea’s slice is uniquely Italian, especially when paired with a Sicilian frappato.- die MICHELIN-Tester