Lookin’ for love

The Brooklyn Paper
Share on TwitterTweet
Share on Facebook

Don’t miss our updates:

When you find yourself asking, “Where’s the love?,” it’s time to visit Williamsburg’s Baci & Abbracci. Pronounced Bah-chee and Ab-rah-chee, the trattoria’s name means “hugs and kisses” in Italian, says co-owner Paolo Cappiello (pictured left with bartender Satu Korpi).

The love begins on the outside, where a full wall of glass and sleek wooden doors with porthole windows beckon diners. The rich wood walls, inlaid with Italian tiles, surround dark wood tables, creating an ideal setting for chef Franco Migliorine’s rustic menu.

Cappiello, who opened the place in April with his brother Carmine and partner Rocco Cadolini (Cadolini owns Roc in Tribeca), describes the dishes as “Tuscan with lots of ragus.” In addition to the hearty pastas, Migliorine serves simple fish and meat dishes such as sauteed trout with almonds and string beans, and roasted pork loin with polenta.

In the back of the casual space, a wood-burning oven produces smoky, crisp-bottomed pies, like the fragrant smoked mozzarella, pancetta and onion.

Behind the eatery, a garden with seating for 70 awaits diners. Lead your partner by the hand and settle down with a bottle of Prosecco from the 60-bottle, predominantly Italian, wine list. Nibble from the cheese plate with pears and walnuts or a caramelized orange.

Ah, that’s amore.

Baci & Abbracci (204 Grand St. between Driggs and Bedford Avenues in Williamsburg) accepts cash only. The restaurant serves lunch and dinner daily, brunch on weekends. Entrees: $11–$24. For reservations, call (718) 599–6599.
— Tina Barry

Updated 4:00 pm, November 10, 2010
Today’s news:
Share on TwitterTweet
Share on Facebook

Don’t miss our updates:

Reasonable discourse

Comments closed.

First name
Last name
Your neighborhood
Email address
Daytime phone

Your letter must be signed and include all of the information requested above. (Only your name and neighborhood are published with the letter.) Letters should be as brief as possible; while they may discuss any topic of interest to our readers, priority will be given to letters that relate to stories covered by The Brooklyn Paper.

Letters will be edited at the sole discretion of the editor, may be published in whole or part in any media, and upon publication become the property of The Brooklyn Paper. The earlier in the week you send your letter, the better.

Keep it local!

Stay in touch with your community. Subscribe to our free newsletter: