Food insecurity should never prevent someone from voting. Donate here. Payment types Credit Cards.
Where we've featured it
For Businesses. Write a Review. Hours updated over 3 months ago. Based on info from the business and our users.
Ratings and reviews
When making Neapolitan-style pizza, one of the most essential parts is the oven, so restaurant owner, Ron Brown, imported his brick oven straight from Naples. The flour used to make the distinct crust is also obtained from Naples. The pizza at Barboncino is known for its simple but robust flavors and strict adherence to classic old-world recipes. The menu is split between red pizza and white pizza, depending on what sauce guests would like as a base. House specialties include the margherita, the artichoke and smoked pancetta, the cherry stone clams and the sopresetta piccante with organic Italian tomatoes, garlic, oregano, fior di latte, extra virgin olive oil and hot honey. Barboncino also carries a wide selection of Italian wines for guests to pair with each meal. Skip to Main Content.
Fantastic, amazing! Cannot rave enough about the Arugula and Hot fennel sausage pizza we had. Also an unusually eclectic for NYC range of decent, well-priced Italian wines, cozy atmosphere and friendly, efficient service.