Brooklyn >
Aperitivo
Recommend this business?
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At a Glance
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100% ambiance
“The ambience was very quant, while the staff was very friendly.”
100% dessert
“Entree's - the beet gnocchi's are a fun turn on potato gnochhi's and the cream sauce is fantastic.”
87% drinks
“We ordered the charcuterie that they slice fresh on this huge vintage slicer right at the marble topped bar.”
100% food quality
“Entree's - the beet gnocchi's are a fun turn on potato gnochhi's and the cream sauce is fantastic.”
100% menu variety
“Overall, my experience was quite good; the Chef even made me something that wasn't on the menu at my request!”
100% overall
“don't mind the free hooch, a not so bad red and a sweetish white, but the last time I went I took advantage of the BYOB and bought a 5th of Belvedere for martinis and a nice 2000 vintage Barolo (about 150 in the wine store - figure 300 in a restaurant).”
100% service
“Staff was extremely friendly and courteous.”
100% value
“Charm abounds here, and good food and value.”
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Aperitivo
Tips for Aperitivo
August 17, 2008
Why? Why! WHY?!?.......
...don't they have their liquor license yet!
This place is gorgeous, it reminds me of Ristorante Diana in Bologna. The prices are right and the food is lick-your-plate-clean good...but no booze!
I don't mind the free hooch, a not so bad red and a sweetish white, but the last time I went I took advantage of the BYOB and bought a 5th of Belvedere for martinis and a nice 2000 vintage Barolo (about 150 in the wine store - figure 300 in a restaurant). We ordered the charcuterie that they slice fresh on this huge vintage slicer right at the marble topped bar. Sweet Prosciuto di Parma, Prosciutto Cotto - which you don't see stateside often, Mortadella - which HAS TO be cut fresh and sopresada. They give you toasted crostini bread, but I asked for fresh bread. The Codfish cakes are to die for and potato croquets are a well executed standard.
Entree's - the beet gnocchi's are a fun turn on potato gnochhi's and the cream sauce is fantastic. The Penne Arabiata is full of sliced garlic and spice, the way I've had it in Rome. My other friend had the Canalone - HUGE! we took one home. We skipped dessert, but espressos and capucinos were done the right way. Crema on the short espresso's and a nice dry head on the cappuccino.
They are doing it right, I just wished they had their license..... come on guys!
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April 30, 2008
Editorial Review. The owners of Sotto Voce open another Italian spot in Park Slope.
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