bug-daily-news-40px.pngSays 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 Brigante starts with the same rich sauce and cheese and adds thin prosciutto, arugula and Parmesan ($16). Meant for one, they are easily big enough for two to share and are definitely worth the voyage." 214 Front Street, New York NY 10038 (near South Street Seaport; map); 212-285-0222

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