Pizzeria Crosta brings a focused slice shop to Mile End’s Saint-Viateur: six sourdough pies, no reservations, first come first served. The 18-inch rounds are built on a naturally leavened base, with ingredients sourced from Italy and Quebec. The menu spans a stripped-back cheese to a potato pie finished with crème fraîche, bacon jam, and house ranch; a pepperoni drizzled in house spiced honey; and a champignon layered with pancetta and a porcini seasoning. The Rossa, topped with San Marzano, bagna cauda (an anchovy-based sauce), and pepperoncino, runs spicy and briny. The Nduja, with stracciatella and saba, is available as a whole pie only.

Counter seating; arrive early.