Chef Daniele Uditi grew up making pizza in Naples, but his restaurant Pizzana combines Italian tradition with American creativity. Daniele’s signature is the Neo Margherita pizza, which comes with a basil powder sprinkled all over the pizza, putting basil in every bite. The Cacio e Pepe pizza with fior di latte and parmigiano crema is a must order (it’s our favorite pizza in L.A.), but don’t stop there. Chef Daniele’s vegetable and side dishes are just as incredible, with everything from polenta fries to pine nut “risotto” on the menu. Candace Nelson, the awesome pastry chef and founder of Sprinkles Cupcakes, is in charge of the desserts here – so save room!