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.
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