| |  | Il Brigante | | | “Thin-crust pizzas baked in a wood-burning brick oven.” —nymag | | Cuisine: Pizza, Italian |
| |  | | Posts (15) | |
| | | | | | Arugula pizza at Il Brigante. Mee... Read More | | | | | | 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 ... Read More | | | | | | There are a million pizzerias in this city and most of them are good. A few are even better, and Il Brigante is among them. | | | | | | 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 ... Read More | | | | | | From Slice Says Irene Sax: "The pizzas are hand-rolled disks of dough with charred, blistered edges and thin but flexible crusts. The rich, pure tomato sauce on the Calabria is topped with melted fior di latte, or cow's milk mozzarella, slices of spicy sopressata, briny black olives and ... Read More | | | | | | Says Irene Sax: "The pizzas are hand-rolled disks of dough with charred, blistered edges and thin but flexible crusts. The rich, pure tomato sauce on the Calabria is topped with melted fior di latte, or cow's milk mozzarella, slices of spicy sopressata, briny black olives and onions ($13). The ... Read More | | | | | | 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 ... Read More | | | | | | 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... Read More | | | | | | "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... Read More | | | | | | 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 ... Read More | | | |
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