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Home > Restaurants > Reggiano's Brick Oven Pizza

Reggiano's Brick Oven Pizza

7339 Amboy Rd., Staten Island, NY 40.510962 -74.241957
at Wood Ave.  See Map
718-966-6610 Send to Phone

  • Cuisine: Italian, Pizza
  • Price Range: $$

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Official Website


Daily, 11am-10pm



Special Features

  • Delivery
  • Good for Groups
  • Kid-Friendly
  • Lunch
  • Take-Out
  • Teen Appeal
  • Catering


  • Beer and Wine Only


Accepted/Not Necessary


Nestled into a quiet street in residential, well-heeled Tottenville, Reggiano’s looks like a kitschy, nostalgia-harping trattoria from the suburbs. There’s the pizzaiolo statue and sidewalk cafe seating out front, sepia photos on the walls, and a menu that covers everything from penne alla vodka to “Asian” calamari. Servers and busboys, mostly young men, buzz around tables filled with local families speaking in thick Italian-American accents. Talk to the owner, when he’s not busy helping an elderly customer in or out the front door, and he’ll boast to you, as if this were Brooklyn, about his 00 flour, San Marzano tomatoes, and housemade mozzarella. He has good reason to brag about the pizza; it’s excellent. There’s a traditional New York pizza, but the pies you’ll want are cooked in the big, somewhat-prehistoric-looking domed brick oven. That mozzarella comes out thinly layered, porous and speckled golden-brown in parts, atop a crust that’s wheaty and thin but tender. Toppings cover the bases. There’s a hot and sweet soppressata, a lemony variation topped with thinly sliced artichoke, and another, in the classic Staten Island style, that’s made with vodka sauce and fresh mozzarella. Short of being allergic to shellfish, in which case you might just want to bring an EpiPen, there’s never a good reason to skip the vongole. The clams are briny and abundant, without so much mozzarella that they’re overwhelmed. Seasoned with basil, parmigiano reggiano, and fresh garlic, it tastes pesto-y and, in the best possible way, like California Pizza Kitchen on steroids.

Recommended Dishes

Vongole pie, $18.95; artichoke pie, $21.95

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