The garlic knots at the Art of Pizza (1801 Baltimore) are fine examples of what you should order from the appetizer menu at a pizza shop instead of toasted ravioli (assuming you're not in St. Louis). A clever use for scraps of pizza dough, garlic knots done poorly can be teeth crackers or chewy dough blobs. But these have just enough crust topped with parmesan, oregano, basil and a generous gloss of garlic oil. Just a note: Have a bit of stainless steel at the ready because the garlic smell can stay with your hands well into the next day. Grab an order on a Friday between 4 and 6 p.m. when the Art of Pizza has a cheese pizza for $12 as a to-go special. That offer isn't available on First Fridays, so you'll have to wait until next week.
