Chef Ann Kim is a perfectionist when it comes to her crust and an artist when it comes to toppings. The menu offers some traditional pies (house-made fennel sausage or natural-casing pepperoni) and some not-so-traditional (think kimchi and Korean barbecue). The Sunnyside is a local favorite: olive oil, guanciale, leeks, caramelized in the cured pork fat. Topped with a hint of cream, a sprinkle of Pecorino Romano and a fresh egg.