Restaurants, Italian Boerum Hill
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Photograph: Paul Wagtouicz
Cavatelli with short-rib ragu at Rucola
Brooklyn's locavore movement shows no sign of slowing, and the latest entrant—this Northern Italian tavern in Boerum Hill—has all the makings of a neighborhood insta-classic. The team is stacked with pedigree: partner Julian Brizzi stirred cocktails at Prime Meats and Hotel Delmano, while chef Joe Pasqualetto earned his haute-dining chops at Gilt, Daniel and Cafe Boulud. Locals can pop in throughout the day for a Stumptown coffee and house-made pastry in the morning or an Italian-influenced cocktail at the marble bar come nightfall. At dinner, there are meaty dishes like tomato-braised oxtail or penne with wild boar ragù, but the real focus here are the veggie-glorifying seasonal plates, such as Tuscan kale with wild rice, pecorino and a poached farm egg, and tagliatelle with fava beans, garden herbs and baby squid. The restaurant is even sharing its carefully sourced stock: Sign up for its Twitter feed (@rucolanyc) to find out what produce Rucola's selling.


Venue name: Rucola
Address: 190 Dean St
New York
Cross street: at Bond St
Opening hours: Mon 7am–noon; Tue–Thu, Sun 7am–midnight; Fri, Sat 7am–1am
Transport: Subway: A, C, G to Hoyt–Schermerhorn
Price: Average main course: $17. Cash only
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