Briscola Trattoria — Restaurant in New York

I recently had the pleasure of dining with a good friend at Briscola Trattoria, an exceptional neighborhood restaurant that left me utterly enchanted. The service was impeccable. Our server was a beautiful lady from Genoa Italy. She guides us through the menu, while Frederico shared his knowledge of a thoughtful wine list The decor was old world family Italian. We loved it.

Each dish was a delightful journey through flavors and textures, showcasing the Chef Silvia’s remarkable talent and dedication to her artistry. Now wonder she is named the Queen of Pasta in Brooklyn. Here’s a closer look at the standout dishes that made our experience unforgettable.

Squid Ink Spaghettoni: This dish was a masterpiece, with the spaghettoni perfectly al dente and enveloped in a luxurious squid ink sauce that was both rich and subtly briny. The depth of flavor was extraordinary, with hints of the sea dancing on the palate, complemented by a delicate touch of garlic and chili. Each bite was a captivating experience, transporting me straight to the coastal shores of Italy.

Tortello di Zucca: The Tortello di Zucca was a revelation. These handcrafted pumpkin-filled pasta parcels were a celebration of autumnal flavors. The sweetness of the roasted pumpkin was beautifully balanced by a drizzle of sage-infused brown butter, creating a warm and comforting dish that was both hearty and elegant. The texture of the pasta was impeccably tender, showcasing the chef's skill and attention to detail.

Baccalà alla Romana: This traditional Roman dish was executed flawlessly. The salt cod was tender and flakey Each bite was a harmonious blend of savory and slightly tangy. It was a dish that truly captured the essence of Italian home cooking, with a refined twist.

Squash Frittelle: The Squash Frittelle were a delightful surprise—crispy on the outside and fluffy on the inside, these fritters were bursting with flavor. The sweetness of the squash was enhanced by fragrant herbs, making them a perfect appetizer.

Pistachio Cake: For dessert, the Pistachio Cake was a dream come true. Moist and decadent, this cake was infused with the earthy richness of pistachios, elegantly layered with a velvety cream that brought a luxurious finish to each bite. The presentation was stunning, adorned with crushed pistachios, making it as beautiful to look at as it was to taste.

Tiramisù: No Italian meal would be complete without tiramisù, and this rendition was nothing short of divine. The layers of coffee-soaked ladyfingers and creamy mascarpone were perfectly balanced, with just the right amount of espresso flavor. The dusting of cocoa on top added a bittersweet finish, making it an impeccable way to conclude a remarkable dining experience.

Overall, my visit to Briscola was nothing short of extraordinary. Each dish was a testament to the chef's passion and expertise, and I can't recommend it highly enough. If you’re looking for an unforgettable culinary adventure, this gem is not to be...

New Modern Italian Trattoria: A Neighborhood Gem That Shines! Chef Silvia Barban and her partners, Luca Pelliccioni, Federico Cesi, and Andrea Mancin, have done it again! Following the success of Le Rina, their new venture, the New Modern Italian Trattoria, delivers on its promise of bringing classic Italian charm with a modern, vibrant twist.

Stepping into the trattoria feels like being transported to a lively corner of Italy. The atmosphere is warm and inviting, perfect for a casual weeknight dinner or a special occasion. But the real star of the show is, undoubtedly, the food.

Just like at Le Rina, the pasta is the heart and soul of the menu, and it absolutely sings. The black squid ink pasta is a revelation, a testament to the kitchen's mastery of flavor and texture. The pasta with sweetbreads is another standout, a unique and decadent combination that delights the palate. And the ravioli special, filled with a delicate meat, was simply ballissimo! Each homemade pasta dish was cooked to perfection, showcasing the freshness of the ingredients and the skill of the chefs.

Our server, Lo, hailing from Puglia, was an absolute delight. Her recommendations were spot-on, guiding us through the menu with genuine enthusiasm and expertise. Her warm and attentive service truly enhanced our dining experience.

But the service went beyond just excellent recommendations. When a mishap occurred – I got a splash of black ink pasta on my white jacket – the staff’s response was immediate and impressive. Another server rushed over with a solution, demonstrating a level of attentiveness and care that is rare and truly appreciated. This is service that goes above and beyond.

To finish, we indulged in the pistachio cake and tiramisu, both excellent examples of classic Italian desserts. They provided a sweet and satisfying conclusion to a truly memorable meal.

exceptional food, warm atmosphere, and outstanding service, it's a place we'll be returning to again and again. Highly...

My visit was a mixed bag. As stated in other people’s reviews, the restaurant is extremely loud and I remember asking my friend what they thought it would be like to work there all the time with such noise… staff were pretty decent and the interior is nice.

Onto the food, the focaccia is delicious and it’s great that the first serving is free.

We ordered the cacio i pepe fava bean fritters to start, but they missed the mark for me. I couldn’t taste or see any sign of the pepe, and the cacio was grated on top of the fritters, which were flavourless but not unpleasant. I had imagined some kind of delicious, peppery, cheesy croquette with fava beans blended in, which I think would be better, but here we are.

I ordered the crab pasta but sadly the very thick pasta seems hard to cook, which is understandable. Biting into it to test if i was just imagining things, i could see a white line in the middle, indicating that it was not al dente, just not cooked, but the server was kind and got this fixed for me. The sauce was amazing and it was a great dish. My friend’s lasagne was wonderful too.

We ordered dessert but i wish we hadn’t… what a sad end to the meal. I got the pistachio cake but this is one of the worst desserts i have ever had. It tasted artificial, like hairspray, and the texture of the mousse filling suggested that it contains gelatine, which felt very cheap and unpleasant. My friend had the chocolate cake, which was nice at first bite but had a dusty after taste, as if old ground almonds had been used and the oils had started to go rancid. Overall this was an extremely disappointing meal for somewhere so...