Brunetti Pizza is as real as it gets: fresh ingredients, family recipes, a curated wine and beer menu and a whole lot of passion—plus a hand-built wood-burning oven helps, too.  They serve approachable, ingredient-driven, Italian small plates and salads with just the right amount of hospitality in a casual neighborhood vibe. The welcoming environment is rich in texture with wooden floors, exposed beams, tiled walls, and rustic tables and chairs.

Chef Erik Vigil creates a menu full of handmade Napolitano pizzas and aged charcuterie. From an early age, Erik, aka “EZ”, had a strong affinity for the kitchen. Growing up in Puerto Rico, he began cooking when he was ten years old alongside his mother, who gave him his nickname. From there he snagged a coveted job at Jean Georges Restaurant Group and began training under the renowned chef himself. He went on to work for many more well known culinary leaders, and as a result EZ is a passionate and unconventionally creative chef with an inspired and ever-changing menu.

On the Meatpacking District, EZ has said that he loves how the area is constantly evolving and sees that as a parallel to his menu.  “From the nightlife and bar scene to more families and higher end art galleries and food destinations, there is something here for everyone.  There are so many culinary options.  It’s also enjoyable to walk around taking in the unique, iconic industrial architecture.  Our regulars are highly educated, food and drink-wise.  It’s fun to interact with people who understand and appreciate what we’re doing at Brunetti.”

When asked which menu item he suggests ordering at Brunetti, the chef says that the Vongole Pizza is their signature dish, which has fresh shucked, chopped Long Island clams, garlic-herb butter sauce, and fresh parsley.  He recommends adding a bit of the Brunetti Heat, which is their homemade hot sauce, and pairing it with a craft beer from their carefully curated list.

Chef EZ shared an easy, DIY recipe with us for readers to make at home.

Brunetti Meatballs

Ingredients

1lb. Ground beef
6 leaf of parsley chopped
2 cloves of garlic chopped
1 pinch of sugar
1 pinch of black pepper
1 cup of Parmigiano Reggiano
1 tbsp. of salt
3 oz. of white bread
3 cups whole milk
1 egg

To serve

Tomato sauce
Sheep milk ricotta
Organic basil

Instructions

– Cut the bread in small pieces and place it in a small bowl, soak it in whole milk for 1 hour

– Strain the milk from the bread until dry

– Place the bread in a large bowl and add the remaining ingredients except the egg.

– Use your hands to mix ingredients well. Beat the egg and mix it again. Don’t panic if it is sticky; let it rest for 5 minutes.

– Measure the mixture into 145g and roll lightly to form a ball.  Repeat with the remaining mixture.

– Heat 2 Tbsps. of olive oil in a large pan over medium heat. Add the meatballs and brown on all sides.

– When they are browned and crispy but still soft on the inside, take them out and insert in the oven for 4 minutes to finish cooking.

For the sauce

At Brunetti Pizza they believe flavor is all about using quality products and recommend that home cooks, try to get their hands on good canned tomatoes. Toast some garlic in olive oil and add the tomatoes. Cook over medium heat for 20 minutes stirring regularly.

Follow this delicious spot @brunettipizza