Indie filmmaker Ron Brown (A Perfect Fit, Consent) apprenticed with the Stefano Ferrara family, who make wood-burning pizza ovens in Naples, before opening his own Neapolitan-style pizzeria. Paulie Gee's alum Jon Greenberg is at the stove, executing a short menu of simple Italian fare, including Margherita, cremini-and-fennel-sausage and artichoke-and-smoked-pancetta pies. The rustic space features antique mirrors, Edison lightbulbs and a wood-and-tin ceiling.
781 Franklin Ave
|Cross street:||between Lincoln and St. John Pls|
|Opening hours:||Daily 4pm–2am|
|Transport:||Subway: 2, 3, 4, 5 to Franklin Ave|
|Price:||Average pizza: $12. DC, Disc, MC, V|
|Do you own this business?|
Barbocino certainly lives up to the hype. The food was awesome and the service was adequate. The only issue I had with the place is the same one I have with most Brooklyn restaurants. They stuff too many people in there to the point where you can’t even get up to go to the bathroom without asking the table next to you get up as well. It makes it really hard to get comfortable. However, luckily for this restaurant the food was so good it didn’t matter too much. I’ve been there a few times since the initial visit and will most certainly return again.