Canoli at Krescendo
Pasta with fennel, sardines and pine nuts at Krescendo
Pasta chitarra al nero at Krescendo
Finnochio Flower Power
1st Place winner, Naples World Cup Pizza May 2012.
Panna, Braised Fennel, Fennel sausage, aged provolone, zucchini blossoms, peperonata calebrese, fennel pollen at Krescendo
Pastry hotshot Elizabeth Falkner, a former Top Chef Masters contender, brings her baking talents to bear on pizza with this Southern Italian eatery, opening November 1st. The San Francisco transplant joined forces with West Coast restaurateur Nancy Puglisi (a Bensonhurst native) to open the Boerum Hill spot, which is done up with butcher-block shelves, a cork-and-wood floor and quaint midcentury lamps. Taking a page out of Southern Italy’s playbook, Falkner tops her pies—baked in a wood-fired oven imported from Naples—with grains, veggies and powerful spices. The “Finocchio Flour Power” is slathered with heavy cream, squash blossoms, sausage, aged provolone and peperonata calibrese. But Neapolitan classics, like the Margherita, are still on offer, as well as time-honored Sicilian pastas, such as fregola with pine nuts, anchovies and bread crumbs. Barkeep Darren Crawford—from SF’s lauded Bourbon & Branch—mixes up classic Italian cocktails, like the Negroni, from an amari-heavy menu. 364 Atlantic Ave between Bond and Hoyt Sts, Boerum Hill, Brooklyn (718-330-0888)