Serious Eats - seriouseats.com

Eat pizza in Naples with a knife and fork? Please. You can safely pick up a soupy Neapolitan pizza simply by executing the portafoglio or libretto fold.

At Trianon di Ciro in Naples an old man didn't like the way I was eating my pizza. He came over a taught an effective fold for triangles cut from ropizzas. You pinch the sides and fold it in half as you would a New York slice. Then you fold the tip back over the opening to fully enclose the pool of tomato sauce and molten fior di latte. Magnifico.

Not sure about the assumption in your opener that mozzarella from a water buffalo is best for true, wood-fired Neapolitan pizza? The pizzaioli I've talked to in the most acclaimed pizzerias of Naples find mozzarella di bufala too watery. Their preference is for fior di latte.

When I asked that my bespoke burger be prepared medium rare, the server asked me if I knew what rare was. She understood that most of us are accustomed to getting medium-rare when we ask for rare and medium or medium-well when we ask for medium-rare. The Counter is that rarity: a burger joint that knows what rare is and gives you exactly what you asked me, even if that isn't exactly what you're expecting. To The Counter's further credit, its emphasis on groovy toppings is not executed at the expense of the meat's quality, quantity or crucial diameter-to-thickness ratio. Even plain, this is about as good as franchise burgers get.

A vote for Grumpy with a very honorable mention for El Beit. I had a single original Ethiopia Sidamo cappuccino at El Beit and its aroma suggested that of a blueberry muffin. The truth is, there may be more good coffee places in Williamsburg, Brooklyn than there are in all of London, England.