Brunetti Pizza
Permanently Closed
Neapolitan brick-oven pizzas, small plates, and wine in a garden space
Neapolitan brick-oven pizzas, small plates, and wine in a garden space
"Pizza places in New York City are about as common as craters on the moon. That’s why some perfectly great spots like Brunetti don’t get the attention they deserve. The Neapolitan pizza here is charred, chewy, and exactly what you want when you’re looking for a cheese-covered pie that you can eat by yourself, and there’s a little back patio for when it’s warm out. So the next time you’re wandering around the West Village, getting increasingly hungry while you look for a place where you won’t have to spend several hundred dollars, remember Brunetti." - bryan kim
"Brunetti is serving their Neapolitan pizzas, as well as Italian small plates like arancini and eggplant parmesan, on their front and backyard patios. The pies, which are also available with gluten-free or whole wheat crust, range from a margherita with housemade mozzarella to a carbonara version topped egg yolk and pancetta. Stop by for lunch or dinner any day except Monday." - matt tervooren, neha talreja
"An Italian-style cafe and patisserie that grew from an immigrant-driven coffee culture into a venerated institution after opening in 1974, now a multilocation operation known for serving espresso alongside biscotti, cake, and classic Italian cafe fare." - Tristan Lutze
"If you’re looking for pizza in the West Village, you have options. But a lot of those of options are busy, touristy, or exclusively for takeout. So consider Brunetti. It’s a neighborhood spot on Hudson Street where you can get a very solid Neapolitan pie, and it’s perfect for a casual weeknight dinner. There’s also a little back patio where you can hang out. photo credit: Alex Staniloff" - Bryan Kim
"Opened a few years ago near Abingdon Square, Brunetti occupies a cozy space with a skylit courtyard and turns out limited-size pies from a wood-burning oven; the best pie channels the Hamptons original with freshly dredged Long Island clams on a whole wheat crust, heavily sluiced with butter, garlic, and parsley — a $25 pie that offers one of the city's few real challenges to New Haven's famous clam pies." - Eater Staff
