/sites/all/themes/penton_subtheme_restaurant_hospitality/images/logos/footer.png
Restaurant Hospitality
A look inside Brooklyn’s new Italian restaurant, Barano
Aug 03, 2016

1 11

X

1 11

ADVERTISEMENT

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.

The Man
Daniel Krieger

Albert Di Meglio’s Barano sits on the South Williamsburg waterfront opposite the Williamsburg Bridge. 

Calming
Eric Medsker

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
Daniel Krieger

Barano’s more casual dining area has a view of the kitchen. 

 

Belly up
Daniel Krieger

Barano’s 13-seat bar area features a beverage program created by general manager Ben Kaufman.

Mozz
Daniel Krieger

Di Meglio loves mozzarella so much he devoted a station to it. Here is a mozzarella board featuring an array of accompaniments. 

 

Piattini
Eric Medsker

Like a true Italian restaurant, pastas are served as “little plates.” Here is bucatini with rabbit ragu. 

 

Best of both worlds
Eric Medsker

Another pasta offering features something from the sea, Manila clams with garlic and lemon breadcrumbs. 

 

Yum
Eric Medsker

Another small plate is octopus with faro, celery, pickled radish, pine nuts and mint pesto.

 

Classic
Eric Medsker

A true test of how good a restaurant’s wood fired pizza is the classic margherita. Barano’s version is terrific. 

 

Wood-fired
Eric Medsker

Another standout from the fire is this grilled whole fish with charred broccoli rabe, pickled chilies and salsa verde. 

 

Next Up
New on the menu: Goat pot pie and a Spicy Leprechaun
Start Slideshow ›