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[title]Last Friday, Saul Bolton—the Michelin-starred Brooklyn toque behind Saul and the Vanderbilt—unveiled Red Gravy, an exposed brick, 75-seat trattoria. Homemade pasta (including tagliatelle with wild-boar sugo) and whole butchered animals (worked into dishes like braised lamb shoulder with chicory and fennel) form the foundation of Bolton’s seasonal Italian menu. Antipasti, such as a local bass crudo, lean heavily on fish. Sidle up to the copper-trimmed bar for homemade amaro, wines of the lower Boot and cocktails like the rye-and-Cynar-based Whiskey Skiffer. Check out the menu below. 151 Atlantic Ave between Clinton and Henry Sts, Brooklyn Heights (no phone yet)
Antipasta
Pickles $4
Seasonal selection
Olives $4
Fennel, orange, chili
Arancini $5
Smoked mozzarella
Winter caponata $13
Artichoke, cardoons, Cerignola olives, cauliflower
Meatballs $9
Soft polenta, gravy
Italian greens $9
Walnuts, pickled onions, pear
Crudo MP
Clementine, almonds, chilies
Octopus $15
Castelvetrano olives, chicory, salmoriglio
House-made mozzarella $16
Farro, winter greens, walnut pesto
Primi
Casarecce $15
Cauliflower, Taggiasca olives, anchovies, garlic, chilies, pecorino
Orecchiette $17
Spicy lamb meatballs, rapini, ricotta salata
Tagliatelle larghe $17
Wild-boar sugo, Parmesan
Ravioli $16
Mushrooms, smoked bone marrow
Bucatini con sarde $20
Sardines, fennel, pine nuts, currants
Segundi
Porgy $20
Melted onions, lacinate kale
Swordfish $26
Tomato, olives, capers
Rabbit $24
Escarole, roasted onion
Heritage pork $26
Braised cabbage, pancetta, black pepper
Contorni
Potatoes al forno $6
Garlic, rosemary, sea salt
Roasted cauliflower $9
Garlic, olives, anchovies, chilies
Slow-braised escarole $7
Guanciale
Caramelized butternut squash $7
Garlic, mint, hazelnuts
Piatto del giorno
Monday
Pasta al Forno
Tuesday
Calabrian pork sausage, peppers, onions
Wednesday
Spaghetti and meatballs
Thursday
Chicken for two
Friday
Whole fish for two
Saturday
Grilled aged ribeye for two
Sunday
Sunday gravy
Selection of cured meats (Eight for one; 15 for three; 20 for five)
Prosciutto, coppa, soppresata, lardo, bresaola
Selection of cheese (Eight for one; 14 for three; 17 for four)
Westfield Farm goat, Hudson Red, Bellwether Farms sheep, Rogue River blue