Chef-owner Marc Vetri’s fourth restaurant – set in a high-ceilinged, white-tiled Franklintown space down the block from The Barnes Foundation – is also his most casual; midpriced Neapolitan pies emerge from the custom-built oven as fast as the beats on the rocking soundtrack, keeping the crush of tourists, locals and carry-out customers satisfied (a small beer, wine and cocktail menu helps, too).