Photo: Hannah Whitaker/New York Magazine
In their opening report on West Village pizzeria Spunto, Rob Patronite and Robin Raisfeld note that "what most distinguishes it from other local parlors is the range of toppings and combinations, from the Shroomtown (portobello, shiitake, button mushrooms, white-truffle oil) to ChixPotle (chipotle chicken, pineapple, and cilantro)." There are also 64 seats, a beer-and-wine license, and a gas-fired brick oven. Check out our slideshow for more interior looks.
First Look at Fitzcarraldo, Serving Ligurian-Inspired Cuisine in East Williamsburg
First Look at Betony, Serving Seasonal Modern-American From Two Eleven Madison Park Vets
Cocktail Country: Outstanding Drinks From All 50 States
Preview Endgrain's Comfort Food, Menus, and Unholy Good Biscuits
A Look Back at La Grand Parillada, Starring Javier Plascencia, Aquiles Chavez, And Jose Ramon Castillo
The Genius and the Goofy: Glimpsing the Future at the National Restaurant Show
