This week Ian McNulty finds "something for everyone" at Oak Oven, the wood-fired pizzeria in a repurposed Popeye's in Harahan: Chef Adam Superneau's "pizza ($13-$15) is in line with the Neapolitan tradition followed by other local specialists in the form, like Ancora, Dolce Vita or Domenica. But... these are thinner and crisper than those other pies, with more crackle to the crust." [Advocate]
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