"Brunetti opened a few years ago near Abingdon Square, a larger branch of a very small and excellent pizzeria in the Hamptons. Aside from occupying a cozy and comfortable premises with a skylit courtyard out back, its virtue lies in pies of limited size turned out from a wood-burning oven. The best reflects the terroir of the original branch and features freshly dredged clams from a supplier in Long Island. This pie ($25) provides one of the city’s few real challenges to the famous clam pies of New Haven, via a whole wheat crust and heavy sluicing of butter, garlic, and parsley." - Eater Staff
