Nino Coniglio, the chef behind Bushwick’s buzzy Lucky Charlie, is bringing his coal-oven swagger to Williamsburg this summer with a new pizzeria called Coniglio’s Di Napoli. The spot is headed for 616 Metropolitan Avenue between Lorimer and Leonard, promising coal-oven pies alongside classic Italian American comfort food. It will add a late-night red-sauce option to a stretch of Metropolitan that is already packed with bars and pizza joints.
As reported by Eater New York, Coniglio’s Di Napoli is set to serve bone-in chicken Parmesan, a lineup of pastas, and coal-oven pizza, with the bar focusing on imported ingredients from Italy. According to the same report, Rob Hoffman, the beverage director at Lucky Charlie, will oversee the drinks program here too.
From Bushwick Coal Oven to Williamsburg
Coniglio first went all in on coal-oven cooking with Lucky Charlie in Bushwick, a project centered on a restored coal oven that brought back a classic New York pizza technique. Brooklyn Paper notes that Coniglio apprenticed under Di Fara legend Dom DeMarco and picked up multiple pizza-making honors while building out Williamsburg Pizza and Brooklyn Pizza Crew.
What the New Spot Will Feel Like
Lucky Charlie remains Coniglio’s Bushwick home base, and the restaurant’s own site leans into that role. The Lucky Charlie website lists its address at 254 Irving Avenue and highlights a recurring guest-chef series that takes over the coal oven on select nights. The late-night hours and coal-oven focus there offer a preview of the kind of energy Coniglio seems poised to bring to Metropolitan Avenue.
According to Eater New York, the Williamsburg space at 616 Metropolitan Avenue previously housed Prova Pizzabar, and a representative has pitched Coniglio’s Di Napoli as “an ode to old-school New York red sauce joints.” An exact opening date and reservation details have not yet been announced.
Coniglio’s move into Williamsburg adds another chapter to a quiet revival of coal-oven pizza across Brooklyn, a return to form that local outlets flagged when Lucky Charlie first opened. Brooklyn Paper framed Lucky Charlie as part of that trend, and Coniglio’s Di Napoli is expected to be another late-night destination for coal-oven pies once it starts serving this summer.
