Nobody told us that the Williamsburg annex of Chef Michael Psilakis’ MP Taverna had closed. But it has. The astronomic amplitude consistently acquainted rather empty, so we are not ever surprised. Especially back the aliment was tragically mediocre.If you were a fan, be comforted by a few new openings.
The Times tells us that there’s a new Milan-style pizzeria in Williamsburg. It’s alleged The Big Ragu and is from the aforementioned bodies who own the accepted Artichoke chain. They’re accessible circadian until 2am:
Francis Garcia and Sal Basille, who own Artichoke Basille’s Pizza, are aperture a knife-and-fork pizzeria (call the mayor) confined a appearance of pizza, accepted in Milan. The band is fluffy, there are adapted and raw amazon sauces, and the pizza is cut in squares. Other capacity like meats, peppers and anchovies can be added.
679 Grand Street (Manhattan Avenue), Williamsburg, Brooklyn, 929-250-2847.
On Kent Ave., the restaurant that was aforetime Gran Sasso, has reopened as SB Restaurant and Wine Bar:
This busy new accession in Williamsburg, in development a brace of years, is the assignment of the administrator Patricia Nicholson. The chef Antonio De Ieso, who was aloft in Florence, Italy, brings his acquaintance alive at Le Cirque, Circo and Caffe dei Fiori to the kitchen. His Italian card gathers some all-embracing touches for adroit house-made pasta dishes, and a calendar of pizzas, like one alleged Sun and Moon that’s bisected pizza and bisected calzone. In season, he will await on herbs from the restaurant’s garden. The dining allowance has a 50-foot bar and aerial ceilings with a skylight. There’s a lounge and a lower-level wine apartment room.
65 Kent Avenue (North 10th Street), Williamsburg, Brooklyn, 718-388-6200.
Also, Eater letters the Brooklyn Cider Abode is now confined brunch. We paid them a appointment a few weeks ago and admired their ciders, admitting their absent service:
Starting on Saturday, Brooklyn Cider Abode will alpha confined brunch with a card that includes the “hangover helper,” broiled Spanish chorizo with caramelized onions, Italian blooming peppers, two sunny-side up eggs served on a broiled baguette with home fries; “hide & leek,” braised leeks and country grits below two over-easy eggs; and craven and waffles, three pieces of absurd craven wings over a delicate buttermilk Belgian waffle. Brooklyn Cider House’s four abode ciders — Raw, Bone Dry, Kinda Dry, and Bisected Sour — will be offered forth with Ciderosa, the Bone Dry cider topped with french orange juice. Brunch will be served on Saturdays and Sundays from 11 a.m. to 3 p.m. in the bar allowance of the space.
How To Get People To Like The Dining Room In Spanish | The Dining Room in Spanish – The Dining Room in Spanish
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