Nutritional Value - Staff Pick
Best Wood-Oven Pizza
Published: April 25, 2012
341 E. Liberty St., Ann Arbor; 734-769-6700;
At the far end of Mani Osteria's dining room, the open kitchen is in full view of the entire restaurant. And from its center erupts the warm orange glow of their wood-fired oven, practically saying to customers, "Don't be stupid. Get a pizza. It'll be good." And it is. Sporting thin, lightly charred crusts, each pie emerges with a great flavor and texture. The combinations of toppings each look so good — such as Taleggio, truffle and egg or smoked cheese, ham, mushroom and garlic cream — the menu dares you to order a few, just to sample.