Brooklyn has one more reason for die-hard Manhattanites to leave the island for an incredible dining-out experience—Barano. They may very well be familiar with Albert Di Meglio, the chef/owner of this South Williamsburg restaurant. He formerly cooked at Le Cirque, Osteria Del Circo and Rubirosa in Manhattan. At Barano, Di Meglio’s menu is anchored by a wood-fired grill, rotisserie and oven, which he uses to cook spit-roasted lamb leg and grill whole fish and octopus. Barano’s menu also features handmade pastas (tagliatelle “arrabiatta” with lobster, tomato and stracciatella), pizza (Bosciaolo with mushrooms, crispy pancetta, mozzarella and pecorino) and three varieties of hand-pulled mozzarella. Starters include meatballs with dry-aged beef and sheep’s milk ricotta, inspired by Di Megliio’s grandmother’s recipe. Barano, in fact, pays tribute to grandma, a native of Barano D’Ischia, a small town on the Neapolitan island of Ischia. Here’s a peek.
Albert Di Meglio’s Barano sits on the South Williamsburg waterfront opposite the Williamsburg Bridge.
Barano’s main dining room is a beautiful place to chill with soul-satisfying Italian food. The restaurant was designed by Brooklyn’s acclaimed Home Studios, which combined a contemporary Brooklyn aesthetic with old-world Italian trattoria décor.
Room with a view
Barano’s more casual dining area has a view of the kitchen.
Barano’s 13-seat bar area features a beverage program created by general manager Ben Kaufman.
Di Meglio loves mozzarella so much he devoted a station to it. Here is a mozzarella board featuring an array of accompaniments.
Like a true Italian restaurant, pastas are served as “little plates.” Here is bucatini with rabbit ragu.
Best of both worlds
Another pasta offering features something from the sea, Manila clams with garlic and lemon breadcrumbs.
Another small plate is octopus with faro, celery, pickled radish, pine nuts and mint pesto.
A true test of how good a restaurant’s wood fired pizza is the classic margherita. Barano’s version is terrific.
Another standout from the fire is this grilled whole fish with charred broccoli rabe, pickled chilies and salsa verde.