The blocked-off eastern end of Stone Street does a good job of imitating London, and one notable restaurant there is Adrienne's, partial offspring of Nick's Pizza in Queens. On the cusp of pizza innovation, it combines a wine bar with an upscale pizzeria, turning out "nonna"-style square pies as its primary product, with a crust somewhere between Neapolitan and Sicilian in thickness-making it a dead ringer for Staten Island pies like Denino's. The crumbled sausage topping is especially good, and the cheeses deployed are among the best in the pizza world.
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