Among the greasy, pizza-kebab fusion joints that lure in the drunk hoards of Oberkampf, Al Taglio is a beacon of taste. Its retro-modern decor, communal tables, and delicious, focaccia based pizza will make you feel like you’re in Italy in the ‘60s. Well, almost, if you can forget about the high density of trendy frames and pizza-sauced Blackberries (that’s right, you eat with your hands here) amongst your neighbors.

And with the first bite, you will forget. The bread is always perfectly soft and crispy, and the toppings, such as pancetta and green pepper or potato and truffle cream, are succulent. In Italian, al taglio means “by the slice,” and the restaurant is true to its name. Customers line up in front of four or five large, uncut rectangles of fresh-out-of-the-oven pizza, and slices are cut to the size of their choice. Prices goes by weight, and are never too heavy on the wallet. It’s open (and packed) till midnight on the weekends—get it to-go and run with the hoards!