Dough

When Dough first opened, it won over diners with its chewy crust (the original Neapolitan chef was from a family of pizza chefs), quality toppings and the fact it delivered to Rooftop Cinemas. The wood-fired pizzeria nearly made popcorn redundant.

Since then the new owners have mixed things up, offering metre-long pizzas for groups and more pasta dishes, including the pancetta-loaded Penne Amatriciana (penne served with diced pancetta in a homemade tomato sauce) and for seafood lovers, the Fettuccine Gamberi.

Head chef Daniele Priori also bottles his own house-made passata di pomodoro, or tomato puree, for diners to take home. Luckily the Buffalo Mozzarella Margherita hasn’t changed at all. It’s still Dough’s best seller, and for good reason.

Black-and-white photos of classic Italian film stars, such as Sofia Loren and Marcello Mastroianni, hang on the restaurant’s exposed-brick walls, and tables are nestled close together, famiglia style. It makes for a charming atmosphere.

Despite being licensed, Dough is BYO-friendly, so bring along a nice bottle of Chianti. But do forget the idea of a long, leisurely meal. This is more of a fast, eat-and-go kind of place.