Dining Guide

Bufalina

Folks still wait, glasses of wine in hand, for a seat at this original, east-side location, a tiny, comfortably minimal space. A white-tiled Stefano Ferrara oven, a stack of wood underneath, takes pride of place, churning out a succinct menu of chewy, properly blistered Neapolitan pies. Imaginative starters include charred broccoli sprinkled with lemon and pine nuts and ricotta gnocchi bathing in pesto.