Osteria Marco is not a pizzeria. It's a shrine to handcrafted cheeses and salumi, to suckling pig on Sunday nights and panini paved with prosciutto. It also happens to be a restaurant whose repertoire includes some of the most superb pizzas to ever cross our lips. A few bites in and you're transfixed by the salty, airy chew of the crust and the inspired combinations of toppings: pancetta, Pecorino and a yolk-flowing egg that seeps across the center; goat cheese, Fontina, fig purée and crisp nubbins of prosciutto that shatter like glass; and our favorite, a pizza with housemade sausage, caramelized onions, Fontina and thin rings of racy red Fresno chiles.
Readers' Choice: Marco's Coal-Fired Pizzeria