Brunetti Pizza Westhampton Beach — Restaurant in Town of Southampton

This is an update to our 2022 review of Brunetti’s. The food and pizza continues to impress. Our most recent dinner featured a memorable new pizza created by Danny Armyn, the restaurant’s master pizza maker - a “Cacio E Pepe” pie - a brilliant interpretation of the Roman pasta classic.

The Cacio E Pepe pizza featured the traditional ingredients of black pepper and Pecorino Romano (with a touch of Buffalo Mozzarella) with the exquisite crust the restaurant is known for. The Brunetti’s crust, a product of a slow fermentation process and artisanal organic flour is extraordinary on its own. The Cacio E Pepe pizza ranks among Brunetti’s best pies - including its signature Vongole and Funghi. Brunetti’s formula is quite simple, great dough and pristine ingredients!

We also enjoyed perfectly cooked, lightly fried calamari and delicious meatballs. As always, the service was impeccable - in the gracious and accommodating hands of Nicole. Bravo to Brunetti’s.

Brunetti’s of Westhampton Beach is an extraordinary pizza and Italian food venue, producing memorable artisanal pizza from its wood burning oven. Although it is difficult to pick a favorite pizza - the signature Vongole and the Funghi with caramelized onions and goat cheese are truly exceptional. Every pizza on the menu is outstanding.

Brunetti’s is clearly using the finest ingredients in all of its dishes, from the pristine local clams in the Vongole to the outstanding salumi, ethereal meatballs and the freshest of local produce.

In contrast to to almost all of the pizzerias on Long Island serving lackluster pizza and tasteless, industrial dough, Brunetti’s uses an artisanal and expensive “double zero” organic flour in its pizza dough, producing a texturally complex and fragrant crust which is comparable to the iconic pizza of Naples, Italy. The crust on Brunetti’s pizza is so good that it could be a stand alone dish.

Brunetti’s is in a class of it’s own. In Long Island’s culinary pizza wasteland, Brunetti’s is a testament to the craft of pizza making. Bravo to Michael Brunetti and his team (including pizza master Danny Armyn) for their uncompromising...

this review is based on only the service and interaction I had with employees - my boyfriend and I drove 45 minutes to Brunetti’s as this place was highly recommended by my parents. It was my first time out in 2 months since I have been ill. I brought my registered service dog with us, we had intended to sit outside but it had started pouring while we were on our way. He is 8 pounds and is always in his sling on me (was on my boyfriend at the time because I needed to use the restroom). We were being seated and one of the employees came up and told us we had to leave because dogs were not allowed. I explained he was a service dog and I have never had a problem before at other places because by law he provides a service. She told me that the only exception would be a seeing guide dog. My dog is not a seeing guide dog as I am fully sighted but he is a service dog for a reason to sick person with Lyme Disease who often does not get out. Unfortunately, we were asked to leave and I was so very disappointed with the evening and the experience and slightly embarrassed in front of the other patrons. My hope in writing this review was to educate the business that under Federal Law and ADA Guidelines Under the Americans with Disabilities Act, service animals are expressly distinguished from pets by the function they...

News 12 screwed up on this one. Atmosphere was nice. Sinatra in the background was a great touch BUT, the pizza was very thin and soggy. I had the margarita and my husband had the signature clam. The sizing was that of a small Dixie plate and at 29$ and $26 per pizza, it was disappointing. After several attempts at using my fork and knife, the pizza was so chewy, I had to pick it up with my hands. Right after walking in, as a first time customer, I didn’t know how small the place was, and I spotted two tables together in the corner. There was two other couples in there and we arrived 45 mins after opening on a Wednesday night… the owner comes and politely separates the tables and “thanks us for our understanding.” Nobody else came in the entire time we were there. I wanted the tables together. I picked that spot for a reason-It was a bit roomier, and I don’t favor tiny tables. Definitely not worth the $115 I will...