Chef Rocco Cadolini can’t resist the “focaccia with nutella, and pizza with eggs sunnyside up” on Sunday mornings, and who can blame him? We never grow bored with the myriad brunch omelets (like the con confettura, stuffed with apricot jam and brie) or the carmelized bananas atop the triple stack on pancakes.

But what you really don’t want to miss at this brick-walled, low-fi Williamsburg eatery is the excellent, crispy, Neapolitan-inspired pizzas from their wood-burning stove with toppings like imported prosciutto, fresh arugula and basil, and house-made mozz that’ll have you fighting over the last piece with your dining companions.

Weather permitting, ask for a seat in the serenity-now back patio and order the misto alla griglia – a plate filled with grilled sea scallops, calamari, and shrimp served with a Tuscan white-bean salad, and chill out with a nice glass of falanghina. Yes, you are actually still in NYC.