When Joy Hill opened in early 2020, owners Julia Duncan-Roitman and Andy Templar wanted the spot to be beverage-focused. But when the pandemic closed dining rooms just weeks later, they reconsidered their strategy. Almost three years later, the result is a place where the main draw is the sourdough-crust pizza, bolstered by a cocktail lounge-worthy beverage program. Grab a seat on the rooftop patio and settle in for a pie (or two) and anything served with the housemade sourdough. ($)