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.
