Porta Napoli is doing wood-fired panini (I dare you to find one anywhere else) by using their very light pizza dough, which gets cut into a squarish shape, baked to rise, cut and stuffed, and fired again until that dough gets a perfect blistering. Their namesake panino (grilled chicken, avocado, homemade mozzarella, arugula, lemon vinaigrette) is fresh, fragrant, and on the lighter side. I have a feeling I’ll be a regular for a long time to come. Oh, and definitely try the top-notch pizza!

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