South Polk Pizzeria

Chef Terrill Burnett of South Polk Pizzeria once had another chef tell him, "We only sell winners," and it's a motto he lives by. When Burnett, who cut his chops at Nobu and Knife, got an opportunity to open this pizza spot, he studied all types of dough and settled on cross between Neapolitan and New York style, which he calls Neo-New York. The thin crust has good bounce. Ingredients, like the dough and sauce, are made in-house and others sourced locally, like the sausage from Jimmy's.

Top Pick: A simple pepperoni with jalapeños is our go-to here. Cup and char pepperoni add a pop of flavor and the crispy edges give it a bit of texture.