Stina

If you head to this charming pizzeria on Snyder Avenue, then take a left turn on its menu past the pizza section, you’ll find a list of boat-shaped Turkish “pide” breads stuffed with an array of evocative toppings, from house-made lamb merguez to truffled mushrooms in molten Taleggio cheese, that are worth the trip. Says Craig LaBan: “With their pointy tips and sloping crusts folded over like half-open envelopes of savory intrigue, they’re infinitely more engaging — in texture, flavor, and function — than the familiar rounds of Margherita and pepperoni pies that take the obligatory top billing.”