Pizza fans either love or hate the artisanal pizzas created by youthful chef Rob Dalzell, owner of the sophisticated 1924 Main restaurant. Dalzell installed two Italian-made wood-burning ovens in his pizza shop; the fragrance of baking dough can be intoxicating even to pedestrians just walking by. That’s appropriate because Dalzell’s pizza is more about the wonderful crust (a hand-tossed, flatbread-like dough, curvy and thick on the ends, thin and delicate in the center) and creative but modestly arrayed toppings such as fennel sausage, tomato, fat cloves of garlic, a smattering of fresh mozzarella or a jumble of fresh arugula. Little side dishes make for elegant bites before the pizza arrives, but not all of them are standouts. And the service could use a little help; many of the staff members boast skills that are half-baked. — Charles Ferruzza
Price: $$-$$$
Payment Type: All Major Credit Cards, cash
Parking: Street
Reservations: Not Accepted
Attire: casual
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