Comparù

Comparù splits its pizzas into two camps, and the menu makes you pick a side before you pick a topping. The red list runs through tomato — Margherita, Pepperoni, Capricciosa, the anchovy-and-olive Napoli, the Calabrese stacked with sopressata, nduja, and smoked provolone. The white list drops the sauce entirely and builds on cheese, oil, and a more unusual cast of toppings. That division is the first thing the kitchen tells you about itself: this is a pizzeria that treats the white pie as a full equal to the red, not an afterthought wedged at the bottom of the page.

The white side is where the personality lives. Leggera lays gorgonzola, onions, and potatoes over mozzarella and parmesan; San Lucido pairs nduja with gorgonzola for something hotter and sharper; Tartufo carries truffle paste and guanciale into the richest corner of the menu. Lorenzo's Pizza — potatoes, sopressata, ricotta — is the one to order when a red pie feels too familiar. The house-name Comparù Pizza stays on the red side, simple and direct: meatball, mozzarella, parmesan, basil, and olive oil. Around the pizzas sits a real antipasti section — bruschetta, Caprese, a tagliere charcuterie board, polpette al sugo, two carpacci — and a panini pair built on prosciutto and spicy salami.