The Mikele in question is Michele Iuliano, founder of Luzzo’s pizzeria in the East Village and Ovest in northwest Chelsea. But the pizzas at Da Mikele are rectangular, not round as at Luzzo’s. The oven gets a workout: Also on the menu are ‘a frusta (a Neapolitan specialty that’s sort of like a calzone); sandwiches made with homemade focaccia; and friselle (topped flatbreads, not unlike bruschetta). There are also appetizers, salads, soups, pastas, and a few grilled entrées for carbophobes. On weekends, the brunch menu features several egg dishes as well as the full array of pizzas. All of the furniture—including the bar—was imported from Italy.