Best of Boston

WHAT’S THE VIBE? Sleek, with a view of the oven that fires pies at over 850 degrees and the clink of refreshing cocktails — see: the well-structured, bourbon-forward “Vitruvian Man.” TASTING NOTES: There’s clear commitment to top-quality ingredients (00 imported flour, San Marzano tomatoes) that once made Posto the first (and almost only) Massachusetts restaurant to get an official stamp of approval from the international Associazione Vera Pizza Napoletana. And it shows in the char-spotted cornicione and thin, soft crust you might need a knife and fork to finish.