Boquerones pizza

"The food’s simple, but executed with finesse and focus. They have specials like charred local octopus with watermelon and tandoori-roasted pears, but I especially love the pizzas. Baked in a Kiawe wood-burning oven, it picks up a smoky aroma and depth of flavor that can't be duplicated anywhere else, topped with Spanish anchovies, fresh thyme, garlic, San Marzano tomatoes, and a splash of chili pepper water. I like to get a slow-poached egg with mine! It's the best pizza in town, hands down."