Restaurants, Italian Bedford-Stuyvesant
  • 5 out of 5 stars
(1user review)
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 (Photograph: Tia Ryan)
Photograph: Tia Ryan


 (Photograph: Tia Ryan)
Photograph: Tia Ryan


 (Photograph: Tia Ryan)
Photograph: Tia Ryan


 (Photograph: Tia Ryan)
Photograph: Tia Ryan


 (Photograph: Tia Ryan)
Photograph: Tia Ryan


Pizzaiolo Edoardo Mantelli twirls the dough at this charming pizzeria and trattoria. Classic Neapolitan pies, pastas and fresh market salads are the draw-—choose from nine simple versions, including marinara, Margherita, prosciutto and funghi. The diminutive white-painted spot features a wood-burning brick oven, shelves lined with glass bottles and an outdoor garden.



Venue name: Saraghina
Address: 435 Halsey St
Cross street: at Lewis Ave
Opening hours: Daily 5–11pm
Transport: Subway: A, C to Utica Ave
Price: Average pie: $13. Cash only
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5 / 5

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Why you should come here:  Saraghina captures "The New Brooklyn" at this moment better than most any other restaurant.  It is a great place to take out-of-town visitors to give them New Brooklyn memories they can take home with them.  There is often a wait on weekend nights and sometimes for brunch but the cocktails are good and can tide you over.

Recommended Cocktail: September in Milano, a nice smooth base with just a hint of spice makes this a winner again and again.

Recommended Wine: Full carafe of the house red - nice, bold and dry. Depending on your pizza, the flavors can overpower many of the subtler wines on the menu.

Recommended Pie(s): To me, the crust is the star of Saraghina so a Margherita is really a joy.  If you want something more, despite the extreme flavors, the Coppa & Carciofi ends up pretty balanced.

Ambiance: The layout of the restaurant creates strange lighting and unique spaces that having been changing every so often as the management has experimented with the layout.  The space feels intimate despite being rather noisy.

Recommendation: Come for an early dinner with a friend or two, sip a cocktail or two while you wait and enjoy a large pie and a Misto.

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