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)
Song E Napule
On the far west end of Houston Street, catty-corner from the MacDougal handball courts, sits this tiny, cash-only Neapolitan pizza kitchen. With only a counter and five tables, plus a few more out front, this bustling hole in the wall seems like a throwback to an earlier time. Delivering a complimentary basket of crackly bread with a ramekin of fresh ricotta cheese, the waiter assures us the food is “very authentic,” pointing outside for veritas, where Naples-born owner and chef Ciro Iovine is helping a patron select a bottle of wine. Clad in a red apron and kerchief, chef Ciro is just the kind of burly guy you would hope was behind your dish of macaroni. He takes time to stop at our table, and so lovingly explains a dish of paccheri alla genovese ($18) that we feel compelled to order it. The fresh loops of jumbo rigatoni arrive smothered in a toothsome veal and caramelized onion ragu, generously studded with savory pieces of veal and chunks of carrots, which give it an unexpected yet pleasant sweetness. Paired up with a simple tower of fresh insalata caprese ($13) with ruby red tomato slices and crisp sprigs of basil, it makes for a satisfying meal. One look at the blasting wood-fired pizza oven lets you know this place is also serious about its pies. With more than 20 different variations on the menu, there’s sure to be something for everyone’s taste. On a recent night, we tried the salsicce friarielli pizza ($18), which arrives layered with smoked mozzarella, sausage, br
Venue says: “Lunch special - everything $10....11:45pm to 4pm.....7days a week”