Best of Boston

At his tiny South End enoteca, chef Jamie Bissonnette turns out some of the most magnificent pizza crust around—crunchy, chewy, smoky, and soft all at once. Coppa’s ‘fungo’ pizza ($15) comes crowned with morel mushrooms, roasted tomatoes, and creamy Taleggio; the ‘cavolfiore’ ($15) features cauliflower, chili flakes, parsley, and Bra Duro cheese. In other words, this sure isn’t Uno’s.