Brooklyn Oven opened in Bay Crossing's Plaza, taking over the space formerly occupied by AA 2 Brothers. The owner, from Brooklyn, serves a very authentic New York thin crust pizza, in the style of Ray's. Prices are very reasonable for what I now consider the best pizza around(my favorite would be pizzas baked in a wood-burning oven at Campiello).
I ordered spaghetti bellini with red sauce, which is basically linguini with clams. I neglected to check the order and arrived home to find they had given me white sauce, which was pretty bland and uninteresting. The bright spot was that it was chock full of littleneck clams in their shells.
They also served a very respectable Stromboli, which was accompanied by a red sauce, which I think would've been excellent with the clams.