Camillo — Restaurant in New York

Stepping into Camillo, a cozy Italian eatery in the heart of Brooklyn, is a transportive experience. The ambiance, with its warm lighting and rustic decor, immediately sets the stage for a meal that promises both comfort and culinary sophistication. As a food connoisseur, I'm always on the hunt for a place that respects tradition while elevating ingredients, and Camillo delivers on all fronts. The meal began with a moment of delightful indecision, faced with the restaurant's extensive selection of aperitifs and negronis. The sheer variety of negronis, from classic to house-infused, is a testament to the bar's dedication to this iconic Italian cocktail. I opted for a flight of Amaro, savoring the complex herbal and bitter notes before diving into the food. For starters, we ordered the Arancini, a classic Sicilian street food that can be a benchmark of a kitchen's skill. The golden-fried spheres were perfectly crisp on the outside, giving way to a creamy interior of Arborio rice. Tucked inside was a rich, flavorful pork ragù and a molten core of mozzarella cheese. It was an impeccably executed dish—a true taste of home-cooked Italian goodness. The Asparagi & Ricotta pinsa was the star of the show. Pinsa, a Roman-style flatbread, has a unique texture—light, airy, and with a crispness that holds up to its toppings. The pinsa was a canvas for a symphony of flavors. It was generously topped with roasted asparagus, their earthy sweetness enhanced by a sprinkle of salty Parmigiano. Cubes of crispy guanciale provided a savory, porky richness. A dollop of cool, fresh ricotta balanced the intensity of the other ingredients, adding a creamy, slightly tangy element. The true genius, however, was the truffle sauce—a deeply aromatic and complex concoction of truffles, porcini mushrooms, black olives, and a hint of anchovy. This sauce was a masterstroke, infusing the entire dish with a luxurious, earthy depth that lingered beautifully. Next, the Eggplant Parmigiana arrived, a comforting and robust dish. It was a beautiful example of how simplicity can be utterly delicious. The layers of tender eggplant were perfectly stewed with a rich, vibrant tomato sauce and blanketed in a generous layer of melted Parmigiano. Each forkful was a harmonious blend of sweet, tangy, and savory flavors, with the soft texture of the eggplant providing a satisfying mouthfeel. To conclude, we indulged in the Tiramisu. This quintessential Italian dessert was a flawless rendition. The mascarpone cream was light yet rich, its subtle sweetness offset by the robust bitterness of the cocoa and espresso-soaked Italian ladyfingers. The layers were impeccably balanced, avoiding the common pitfall of being overly saturated. It was a perfect ending to a magnificent meal, leaving a lasting impression of authenticity and craftsmanship. Camillo is more than just a restaurant; it's a celebration of Italian cuisine's soul. From its thoughtful aperitif program to its flawlessly executed dishes, it's a destination for anyone who appreciates the art...

Ahh Camillo. In my top ten favorite movies is Ratatouille. I like food, a lot. And I have no qualms in trying new restaurants. I doubt I will be returning to Camillo anytime soon. First off, any restaurant that has me waiting fifteen minutes or more when they have open seats but they are either too unaware or disorganized to recognize that this just might piss off a customer gets an automatic 10 point deduction in my mental accounting. I am not a connoisseur of wine but the Pinot Noir was actually quite good. I nursed it for the duration of my meal. Well let's get on to the food - my companion had the goat from the quite limited entree selection I chose the fish. I am just an ok cook and I could do a lot better in both instances. Now imagine a 2 lb branzini filleted, you are now down to 24 ozs. Cut the filleted pieces lengthwise so you have four quarters of 6 to 8 ozs of fish, depending on how lucky you are and the skill of the knife wielder. Grill those 6ozs of fish add a quarter pound of fingerling potatoes and serve that as a meal for $22. To my mind that is one smooth racket. As for my companion's goat dish it lacked flavor, she had a bite and was done. We took it home where I performed a rescue operation with various spices and curry. They played music throughout dinner. I do not like music during dinner unless I was to bring in my mix-tape. When will restaurants learn that music during dinner unless it is some LOW piano riffs in the background is unnecessary to one's dining experience. Also if you are in a rush go elsewhere, the pace is so languid you might just be inclined to think they forgot that you are there. And I may be considered a wee bit sexist here but the all male front office left me with a feeling of cognitive disorder. I did like the individual bottles of milk complete with a screw top for our coffee. Nicely done but not enough as I had to grab a burger less than two hours...

Cosy Camillo's restaurant is the real culinary experience of Roman food in its wholesome and subtle glory. The warm toned interior of simple hewn wood is perfectly illuminated by schoolhouse pendants, classic cast metal pendants over the bar and wall sconces running the restaurant's length. The hidden lighting of the liquor display creates a jewel-like enticement to enter. And once you are in, Rocco greets you warmly. Your waiter greets you; its casual and relaxed. Last night we just HAD to order the appetizer Carciofi alla Giudia. We are those crazy people that eat artichokes on a weekly basis at home. All our years of experience cooking artichokes could not prepare us for the delicious delicacy of Camillo's artichoke offering. Our second appetizer was anchovies on toast strips. Now mind you, these are neither the fresh Galician anchovies of Spain, nor the briny grainy anchovies on pizza. They were Italian and divine. A word of advice tho, don't mix the artichokes with anchovies; they are each incredible!....The two just don't mix. . Our pastas were very Roman : Cacio e Pepe [ simple pasta with romano cheese and pepper] and Coda alla Vaccinara which is Pappardelle in a velvety oxtail sauce. Neither of these paste are well known [ in USA], once you eat them you will not forget them. The broccoli rabe were simple and bitter-free! We also loved the mushroom pinsa [ pizza ]. Camillo has scrumptious Italian deserts, my favorite was the Pistacio cake. We did not partake of the long list of home-made Bitters. Definitely next time. This is a comfort-food restaurant; a home away from home restaurant. We loved the staff, the food,...