Press

¨As an artifact from another time and continent, Barboncino's margherita is unsurpassed. In fact, the pie is better than that at Kesté, Manhattan's most respected Naples-style parlor.¨ - Robert Sietsema, The Village Voice

¨The restaurant’s Naples-style pie is spot-on—comparatively thin and light as a feather. It’s also wonderfully fragrant in the way that great wood-fired pizzas are, with good balance and some world-class blistering around the cornicione. It’s destination-worthy pizza in a town fairly bursting with destination-worthy pizzerias.¨- New York Magazine

¨The food at Barboncino is great: classic Neapolitan wood-fired pizza with a slew of inventive variations ... But it's the ambiance that truly enhances the experience of dining here: the homey feel, the seductively dim lighting (perfect for romantic dates), the wafting jazz (some of it even live).¨- Best of Food and Drink: Village Voice