Cart-Driver is a sliver of a restaurant, not much larger than the Italian carrettiera's horse-drawn cart that inspired the name. But this converted shipping container is big enough to hold a wood-fired oven, and that's all that Kelly Whitaker's team needs to put out those blistered pies we can't get enough of. These are Neapolitan pies with a twist. There's a mushroom pizza with burnt onions, ash-laced vinegar and pungent oma cheese, and a Four Season that incorporates the best of each season — such as Brussels sprouts, pears, ham and potatoes — in four quadrants of the pie. Crusts come out of the oven white with a few black blisters, and are good enough to eat with even the simplest of toppings. Oysters, Prosecco on tap and housemade gelato seal the deal.
Readers' choice: Hops & Pie