Pizzetteria Brunetti

Photo credit: Adeline Ramos

Father and son take Manhattan with amazing, Neapolitan-style pizza

By Erik Mathes

Jason Brunetti is a rare breed of human. He gave up a lush life in Naples, Florida to take a chance on a whim his father had: Opening a pizzeria in New York that shunned the typical NYC-style pie. Their first location in Long Island was a smashing success, earning a write-up in The New York Times—a dream fulfilled for the elder Brunetti. But when it came time to set up a new outpost on Hudson Street in Manhattan, the Brunettis ran into a problem: The one-of-a-kind oven they needed to make their signature pizzas was too large to fit through any door of the restaurant.

Since the location is a landmark, altering the facade would have required too much paperwork and time. So Jason made a bold move: He secured the services of the one man capable of building these extraordinary ovens by hand. Stefano Ferrara flew in from Naples, Italy to assemble a custom oven from inside the new Brunetti operation. The master artisan on flying all his materials—sand, mortar, even water—in from Italy. Six pallets of materials filled the tiny establishment, and the oven took Ferrara and his apprentice seven days to complete.
Today, it sits gloriously behind the counter at the West Village restaurant, where Neapolitan-style pizzas are pulled out by wooden peels every few minutes. The menu lists over a dozen variations—including the Spezie, with sautéed broccollini, spicy Italian sausage, creamy burrata, and Calabrian pepper puree—each with suggested pairings from the ample Italian wine and beer list. For sides, Brunetti offers a handful of refreshing salads, while more weighty options include arancini and potato croquettes. The meatball sliders, with slightly sweet, house-baked brioche buns, are pretty close to perfect, too.

And if you take a look at the walls along the stairs leading down to the restroom, you can see photos illustrating the progression of the oven’s assembly, offering a glimpse into the labor of love that went into crafting the cornerstone of this awesome, unconventional pizza place.


BBE exclusive dinner tasting menu ($45 for two people)

first course
One order of Mary's meatball sliders to share
second course
Choice of one salad to share (restaurant will provide selection)
third course
Choice of two select pizzas (restaurant will provide selection)
fourth course
Choice of one dessert to share

Restaurant will provide full menu selections

hours

Sun–Thu noon–10 PM; Fri–Sat noon–11 PM

price range

15 (Margherita pizza) to $44 (pizza alla Nicola)
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