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Charlie Hallowell loved working the ovens at Chez Panisse so much he made them the focus of his own restaurant, a former hardware store stripped down to its brick walls and built back into a casual, stylish space. Pizzaiolo’s pizza is good — combinations like house-made sausage and sautéed greens are both populist and refined — but the antipasto platter, baked pastas, and entrées, all made from whatever local products are at their finest, merit equal billing.

Hours: 5:30-10:00 p.m. Mon.-Sat.

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Price: $$-$$$

Payment Type: All Major Credit Cards, cash

Attire: Casual

Entertainment: Crowd-surfing, people-watching

Extra Info: Uses as many organic, sustainably raised, and local products as possible, including organic flour for pizza and pasta. Participates in the Community Alliance for Family Farmers' "Buy Fresh, Buy Local" campaign.

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