There’s nothing snooty going on at Provisions, as evidenced by the playful, boisterous dining room, walled with reclaimed basketball court flooring. In the open kitchen, thin pizzas are baked until crispy inside a blazing wood-fired oven, topped with ingredients as offbeat as marinated white anchovies with Parmesan or as familiar as mozzarella and basil. The judicious menu is varied enough to please just about anyone. Looking for a casual, simple meal? Try the cresta de gallo pasta, laden with earthy Hen of the Woods mushrooms, along with the “Large Format Beer ‘O’ Day.” Want a multi-course feast? Start with the artichoke barigoule soup, then move on to roasted striped bass with cider agrodolce (an Italian sweet and sour sauce) and parsnips. Provisions makes an effort to train all staff members on wine, so on-the-fly help with pairings is always available. Should you find yourself at the bar after the kitchen closes, treat yourself to a “Loagie,” a hoagie of cold cuts, sliced provolone and chow chow that’s an homage to the historic Antone’s Import Company, which used to be housed in the building. It’s only available after 11 at the bar.