Enter the smooth, modern lounge of Union Pizzeria for a drink and a slice of Margherita pizza hot from an enormous wood-burning oven. Chef Vince DiBattista delivers gourmet Italian-influenced small plates such as eggplant caponata, calamari and octopus. The seasonal menu uses locally grown, organic ingredients. The long bar opens at night with twenty-six different beers and fifty wines under $50. The dessert menu is equally ambitious: it sports polenta pound cake and chocolate panna cotta with brandied cherries.