A modern, industrial spin on Cantina Ari’s original underground wine cellar restaurant, this restaurant boasts exposed, rustic brick walls and archways, strings of garlic, round faux-candle chandeliers and wooden tables reminiscent of small eateries scattered throughout Italy. Expect authentic Neapolitan pizzas, mushroom fettuccine pasta and coffee-soaked homemade tiramisu.

 

 

 

A friendly pizza and pasta house by Soho Hospitality—the group behind Above Eleven, Charcoal and Havana Social—based on an Italian wine cellar. The wood-and-brick-heavy restaurant features hundreds of wine bottles, which are sold at rock-bottom prices, and the kitchen matches the cozy vibe with simple dishes like bruschetta with San Daniele ham and stracciatella cheese, smoked burrata salad with heirloom tomatoes, pasta and Neapolitan-style pizza. 

 

 

 

 

Let the smell of freshly baked dough guide you to 72 Courtyard’s Carbar. Inside, moody industrial light fixtures hang above rustic wooden tables; framed on one side by a long and well-stocked wine bar. As the name suggests, this place is all about carbs—sorry, diet, you’ll have to wait till tomorrow. There’s a long list of wine with offerings rarely found in Bangkok, ranging from B260-320 per glass.

 

 

 

 

The go-to for authentic Naples-style pizza, made to stringent Associazione Verace Pizza Napoletana rules. The crusts are the stars—tangy and pillow-soft, and slightly chewy with charred bits. They pour from the blazing hot oven, and even the simplest pies, like the Marinara—with perfectly acidic San Marzano tomato sauce—shine. Though you’d be remiss not to feast on the range of pastas and fine meats in this warm but well-polished space. 

 

 

 

 

Inspired by Neapolitans who emigrated to France and the USA, Italian chef and restaurateur Luca Appino (La Bottega di Luca) takes a cross-continental approach to pizzas. Here they are pumped out of massive imported ovens; as delicate and refined affairs that often bear extravagant toppings sourced from Italy and France—think mortadella, truffles and fior di latte.

 

 

 

 

Another branch restaurateur Luca Appino and his emigre Neapolitans; no less impressive or delicious.