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Bob Giraldi has converted his East Village gastropub E.U. into a Neapolitan-style pizzeria. There’s a bit of backstory. First, his collaborator in this venture, Bread’s Luigi Comandatore, was planning to team up with Giraldi in this very location before Giraldi went the gastropub route with Jason Hennings. Second, Giraldi’s onetime partner, fellow adman turned restaurateur Phil Suarez, has coincidentally just backed Jim Lahey in the Chelsea pizzeria Co. For now, the only thing hungry New Yorkers care about is the individual-size pies, baked by pizzaiolo Michele Sceral in a wood-burning oven equipped with a newfangled stone pivot. “The pies will only need to rotate once to be perfectly cooked,” says oven builder Nobile Attie, who’s also done work for Jean-Georges Vongerichten and Peasant’s Frank DeCarlo. In addition to twenty kinds of pizza, from Margherita to shrimp-arugula-and-Parmigiano, Tonda offers salads, focaccia, and “Neapolitan street food” like fritti and bruschette—plus a largely Italian wine list and local delivery. — Rob Patronite and Robin Raisfeld

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