| |  |  | |  | |  | Il Brigante | | | “Thin-crust pizzas baked in a wood-burning brick oven.” —nymag | | Cuisine: Pizza, Italian |
| |  | | Posts (11) | |
| | | | | | In Italian folkore, the brigand is a resourceful vigilante, often on horseback, who roams the countryside stirring up trouble. If a brigand shows up in the story you’re reading, you can bet things will shortly take a turn for the worse. At Il Brigante, a Calabrian pizzeria that opened up just a few ... | | | | | | Remember that rave review Village Voice food critic Robert Sietsema gave Il Brigante the other week? New York Times food critic Frank Bruni says, "huh," slamming the new pizzeria and, by extension, Sietsema. If his point is that Neapolitan pizza is unduly romanticized, and that your ... | | | | | | I love my neighborhood. It feels great to see what Stone Street has become and most recently what Front Street is becoming. To see Lower Manhattan come alive and thrive means a lot to me and I am pulling for anyone that takes a shot on this up and coming area. That being said, I went to Il Brigante ... | | | | | | The Village Voice's Robert Sietsema thinks he's found it at Il Brigante: At its heart, Il Brigante is a pizzeria, and a damn good one. The rear wall is dominated by a flickering wood-burning hearth inside a limestone proscenium, where a sweating and grunting pizzaiolo is the star of his own smal... | | | | | | "Careful, the plate might be hot."Photo: RJ Mickelson/Veras for New York Magazine The microneighborhood just north of South Street Seaport is acquiring a distinct Italian accent, with new businesses like Barbarini Alimentari sprouting up alongside more-established ones like Acqua (the Peck... | | | | | | Nothing arouses a New Yorker's ire like a seemingly outlandish pizza claim, so I'll take Robert Sietsema's bait. In Today's Voice he writes: "In fact, the margherita ($10) is the city's most perfect evocation of the true Naples style (even surpassing top sots like Una Pizza Napoletana and La ... | | | | | | At a Nathan’s hot-dog-eating contest qualifier in Phoenix, American Joey Chestnut shatters the world record set by Takeru “the Tsunami” Kobayashi. [NYP] In a rare critic-on-critic showdown, Frank Bruni comes down hard on Il Brigante, whose pizza the Voice’s Robert Sietsema called “the city’s most... | | | | | | CHELSEA—If you were planning on visiting the abomination that is the 80's comedy-flick-inspired fratbar Porky's, well, too bad. It, along with nearby nightspot Snitch, is (temporarily) closed. A tipster writes, "Snith [ed. note: believe this is supposed to read Snitch] and Porky's, bars on 21st... | | | | | | P*Ong, by the Kalina 1) So we've got The Bruni in the one-slot, with his one star review of P*Ong. Pichet Ong's dessert/cocktails concept isn't a total disaster, it turns out, just a bit rough around the edges.P*ong is seriously cramped: just 34 seats over less than 700 square feet, 14 of them a... | | | | | | Robert Sietsema of the Village Voice revisits Una Pizza Napoletana and, as per his first word on the place, doesn't quite like it: The pies arrive literally smoking, with charred dough on one side or the other. I ate the standard Margherita, which shocked me with its $21 price tag, Sicilian ... | | | |
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