Ever since it underwent an extensive remodel in 2005, this striped building has played host to bad ideas. First a waffle-centric diner, then a Lebanese restaurant that served cheesesteaks died here. Now, someone seems finally to have hit upon a winning formula: good pizza, cheap highbrow bar snacks and live music seven nights a week. The pizza is of the California school, Italian by way of Wolfgang Puck. The 14-inch, thin-crusted pies ($12-$15), which are tomato-free more often than not and come topped with speck, chevre or pear (a pepperoni is on offer for traditionalists) make a large meal for one, and will feed two with a salad. I like the arrostito, with mushrooms and roasted pepper. Snacks ($2-$5) include olives, stuffed eggs, salami and pâté. Order three for a choose-your-own antipasti adventure.