Pizza with everything: According to a report from TV station WCBS in New York, restaurateur Nino Selimaj of Manhattan’s Nino’s Bellisima Pizza is putting a $1,000 “luxury” pizza on his menu. The pizza is made with “crème fraîche, chives, 8 ounces of four kinds of Petrossian caviar, 4 ounces of thinly sliced Maine lobster tail, salmon roe, and a little bit of spice with wasabi.” | 890 Second Ave., New York, 212-355-5540 | Andrea Labak
Smoke had only been open two weeks, but there was a 40-minute wait for table on a recent Saturday night. The food was well worth the downtime. Gumbo here is darned good, and the ribs and pulled pork have a true-blue slow-smoked flavor. Slaw is delicious, but potato salad is sadly absent. Never mind. The fearless kitchen knows what it’s doing (check out the stone-ground white grits laced with boursin). Oh, and be sure to have the deviled eggs with dinner or while you sip your tequila shot. | 241 Harris St., Basalt; 970-277-6653 | Ellen Sweets
Pulcinella Ristorante: Downtowners have another lunch option with this Neapolitan newcomer across from the Old Spaghetti Factory. New to Denver, but not to running restaurants, chef Antonio Race (rah-CHAY) operates pizzerias and restaurants in Lafayette, Loveland and Fort Collins. The Naples native specializes in pasta, salads and small plates – 41 antipastini appear on the menu. Race hosts a winemaker’s dinner 6:30 p.m. Thursday ($65) with Giovanni Manetti, owner of Tenuta Fontodi winery in Tuscany. | Lunch and dinner weekdays, dinner weekends. 1800 Lawrence St.; 303-382-1444 | Kristen Browning-Blas
