The Big Ragu

When you walk into the Big Ragu, you’ll see freshly made pizzas arrayed under glass—with a cornucopia of toppings like white clam, pepperoni and shishito peppers spread out on their thin, crisp crusts. Naturally, the joint’s signature is its ragu pie—thick and fluffy with a slick of vivid tomato sauce and lid of cheese. The brick oven also turns out good garlic knots. Partners Francis Garcia and Sal Basille, of Artichoke Pizza, are behind this Williamsburg joint. It’s decorated with culinary-themed photos of Rat Pack–era celebrities.