Oftentimes “comfortable” means a restaurant lacks finesse, but The Place has managed to balance both a homey environment (walls are adorned with photos of owner Michael McDermott’s family) and a dedication to quality worthy of a white-tablecloth eatery. Most of the menu is based on recipes McDermott learned from “Gram” and his mom (who is an avid baker), such as his grandmother’s lasagna with house-made noodles and bolognese sauce, which is made exclusively for dinner on Fridays and Saturdays (tip: they start serving the dish at 5 p.m., and it often sells out by 6:30). But even if you miss out on it, there’s just as much to love about the pizzas. The rustically chewy dough is made daily, but is only ready to hit the oven after 48 hours of curing—our favorites include Mikey’s Meatball Pie with vibrant tomato sauce, rich mozzarella and provolone and thick, house-made meatballs, and The True Woodsman with cream sauce, portobello mushrooms, pepperoni and sausage.