“Careful, the plate might be hot.”Photo: RJ Mickelson/Veras for New York Magazine
The microneighborhood just north of South Street Seaport is acquiring a distinct Italian accent, with new businesses like Barbarini Alimentari sprouting up alongside more-established ones like Acqua (the Peck Slip pioneer formerly known as Quartino). The newest arrival is Il Brigante, a rustic, brick-walled pizzeria and trattoria whose Calabrian owner, Venanzio Pasubio, last operated a restaurant in London. The room’s focal point is its wood-burning oven, which turns out thin-crusted individual pizzas that complement a menu of regional classics like gnocchi alla Sorrentina and saltimbocca alla Romana. According to Pasubio, the restaurant’s name refers to a “lonely mountain person” — perhaps what he was before meeting and marrying his American wife. — Rob Patronite and Robin Raisfeld
Il Brigante, 214 Front St., nr. Beekman St.; 212-285-0222.