Eats Beat: Il Brigante, by Irene Sax - August 22, 2008
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. (...) The pizzas are hand-rolled disks of dough with charred, blistered edges and thin but flexible crusts, they are easily big enough for two to share and are definitely worth the voyage. Read full review here
Robin Hood Rests, by Robert Siesema - May 8, 2007
South Street Seaport—that's the barren stretch of Manhattan that separates the Lower East Side from Wall Street. At its heart, Il Brigante is a pizzeria, and a damn good one. (...)
In the style of southern Italy, the 10-inch pies are intended for individual consumption. In fact, the margherita ($10) is the city's most perfect evocation of the true Naples style (even surpassing top spots like Una Pizza Napoletana and La Pizza Fresca). (...)
Choose the baked casserole featuring cheese and sausage ragu called fusilli Silani ($12), named after the wildwooded plateau that dominates northern Calabria. Another good pick is rigatoni Nona, a Sicilian classic inspired by a Bellini opera, featuring chunks of eggplant and ricotta salata. (...) Read full review here
Meet me at P.J. Clarke’s or Il Brigante, by Jordana Z.
For lunch Il Brigante is usually packed and the restaurants that surround it are usually empty. The owner, Venanzio Pasubio, is molto passionate about the quality of his food to the point that there is no microwave in the kitchen, he doesn’t use any frozen ingredients, and he does most of the shopping for the restaurant himself. (...)
In the back of the restaurant there is a wood burning oven which produces pizza that is light with the perfect amount of texture. For dessert you must have the tiramisu. (...)
Even though I have plenty of Italian joints in my neighborhood, I find myself drawn to the charm and quality of food at Il Brigante.
It’s definitely worth a trip downtown. Read full review here
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