Bettina

The menu features Brendan Smith's naturally leavened breads along with Neapolitan-style pizzas, which are slow-fermented over 48 hours and blasted in a wood-fired oven to produce a characteristically blistered, puffy crust with a gentle chewy interior. Pizza toppings and small plates emphasize seasonal produce and sustainably produced meats that are sourced from Bettina's extensive network of artisans, farmers, and foragers. Dishes like fried calamari, burrata with tomato confit, and meatballs al forno encourage sharing and a convivial family-style atmosphere.