The Smoke is White!
A New Leader of the Pizza World Has Been Identified
By Doug Singer
Pizzetteria Brunetti has quickly taken the crown as the best pizza in New York City. Yes, it is that good! Their original selections of Neapolitan combinations are truly inspired and one is better than the next. The even better news, this is only the beginning.
I am seriously considering a move to the West Village after spending the evening at 626 Hudson Street. After being greeted by Pop & Sonny (Michael and Jason Brunetti), I was immediately put at ease and felt like I was being welcomed into someone’s home. This, the follow up to the great success of their Westhampton Beach location is quickly becoming the ‘go to’ place in the neighborhood and a destination for those seeking the pinnacle of authentic Italian food and sublime pizza.
Pizzetteria Brunetti has quickly taken the crown as the best pizza in New York City. Yes, it is that good! Their original selections of Neapolitan combinations are truly inspired and one is better than the next. The even better news, this is only the beginning.
I am seriously considering a move to the West Village after spending the evening at 626 Hudson Street. After being greeted by Pop & Sonny (Michael and Jason Brunetti), I was immediately put at ease and felt like I was being welcomed into someone’s home. This, the follow up to the great success of their Westhampton Beach location is quickly becoming the ‘go to’ place in the neighborhood and a destination for those seeking the pinnacle of authentic Italian food and sublime pizza.
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Derived from only the finest, freshest ingredients, this knockout of a restaurant delivered from the get go. We started off with a couple of selections from their “Italian only” wine list. The Empire Builder (New York State) and the Grillo (Sicily) were available on tap and were an excellent pairing with an amazing selection of focaccia (olive, roasted garlic and tomato) and the screamingly fresh and seasonally correct Finocchio Salad (shaved fennel
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with fresh orange segments, taggiasca olives, arugula, EVOO and Sicilian sea salt).
Moving on, we delved into some additional wine selections including the Sannio Moscato (Santiquaranta, Campania, 2012) and the Barbera d’Alba (Elio, Altare Piedmont, 2012) to pair up with the Arancini (Italian rice balls made with saffron risotto, veal, pork and beef meat filling, peas and melted mozzarella) and the star of the appetizer round Grandma’s original recipe Mary’s Meatballs (Mary Brunetti’s 100% beef meatballs in an Italian tomato ragu, fresh sheep’s milk ricotta and basil)—a tremendous beginning to taste sensations that seemed to know no end.
Let’s take a minute to breathe here. Wait for it… Yes the pizza! In this writer’s opinion, the execution of these masterpieces is peerless. Let’s start with the fact that the oven was built by an Italian artisan that brought over the bricks from Italy and constructed the gorgeous pizza oven on site. Rightfully named “Bella,” this scorchingly hot oven will cook to perfection your selection in 60-90 seconds.
We started off with the signature Vongole (fresh shucked and chopped local Long Island clams on top of a garlic and herb butter sauce, with a fresh parsley finish). This was truly an epicurean fantasy— a briny and fresh mouthful, that drizzled with the house-made chili pepper infused olive oil, was truly addictive. Next up was the Spezie pizza (sautéed broccoli rabe, broccolini with spicy Italian sausage, on top of creamy house-made burrata cheese, hot peppers and chili pepper infused olive oil) and let’s just say “Wow!”
To finish off an amazing meal we were served orange zest laden Zeppole served with an ooey, gooey chocolate dipping sauce. This with a glass of sparkling d’Asti was enough to call the experience a dream come true and absolutely assure a return visit to my new favorite—Pizzetteria Brunetti.
www.pizzetteriabrunetti.com
Moving on, we delved into some additional wine selections including the Sannio Moscato (Santiquaranta, Campania, 2012) and the Barbera d’Alba (Elio, Altare Piedmont, 2012) to pair up with the Arancini (Italian rice balls made with saffron risotto, veal, pork and beef meat filling, peas and melted mozzarella) and the star of the appetizer round Grandma’s original recipe Mary’s Meatballs (Mary Brunetti’s 100% beef meatballs in an Italian tomato ragu, fresh sheep’s milk ricotta and basil)—a tremendous beginning to taste sensations that seemed to know no end.
Let’s take a minute to breathe here. Wait for it… Yes the pizza! In this writer’s opinion, the execution of these masterpieces is peerless. Let’s start with the fact that the oven was built by an Italian artisan that brought over the bricks from Italy and constructed the gorgeous pizza oven on site. Rightfully named “Bella,” this scorchingly hot oven will cook to perfection your selection in 60-90 seconds.
We started off with the signature Vongole (fresh shucked and chopped local Long Island clams on top of a garlic and herb butter sauce, with a fresh parsley finish). This was truly an epicurean fantasy— a briny and fresh mouthful, that drizzled with the house-made chili pepper infused olive oil, was truly addictive. Next up was the Spezie pizza (sautéed broccoli rabe, broccolini with spicy Italian sausage, on top of creamy house-made burrata cheese, hot peppers and chili pepper infused olive oil) and let’s just say “Wow!”
To finish off an amazing meal we were served orange zest laden Zeppole served with an ooey, gooey chocolate dipping sauce. This with a glass of sparkling d’Asti was enough to call the experience a dream come true and absolutely assure a return visit to my new favorite—Pizzetteria Brunetti.
www.pizzetteriabrunetti.com
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