Grub Street has a first look and Barano looks delicious. They open next week at 26 Broadway, near Kent Ave, on the Southside.
Albert Di Meglio might be an alumnus of Le Cirque and Osteria del Circo, but most recently, at Rubirosa, he mined the culinary memories of his Italian-American childhood on Staten Island. For his new restaurant on Williamsburg’s South Side, slated to open next week, he traces his ancestry back to the homeland — or rather, his grandmother’s birthplace of Barano, on the island of Ischia, off the coast of Naples. His menu explores such sacred Italian territory as hand-pulled mozzarella, fresh pastas like mint tacconi with lamb sausage, and his grandma’s meatballs. As at more than a few New York restaurants these days, the kitchen revolves around a wood-fired oven, rotisserie, and grill, which Di Meglio will employ for pizzas like the L’uovo (Swiss chard, capocollo, Fontina, and duck egg) and spit-roasted meats. Dishware comes from chef favorite Jono Pandolfi, and the design aesthetic (red leather booths, reclaimed-oak flooring, marble bar) is courtesy of Brooklyn’s Home Studios. Here’s a look at the space and some of the food.
26 Broadway, nr. Kent Ave., Williamsburg; 317-987-4500