Sometimes being single-minded pays off, and it’s certainly true at Chef Rino Cerbone’s casual, contemporary spot in trendy Flagler Village. It’s all about pizza here (with a few pastas and salads, and starters like crispy Roman artichokes), but don’t expect your run-of-the-mill marinara-topped disc. Instead, this place doles out highly customized pies with different sauces and unusually appealing toppings. Case in point? The squash blossom and cold-pulled burrata pizza sauced with chunky sherry marinara. More New York-style than Neapolitan, it’s hard to leave leftovers. Do, though, as dessert can’t be missed, especially that olive oil cake topped with mascarpone whip and sided by strawberry sauce and vanilla semi freddo.
