Park Slope’s newest Italian restaurant serves one of the most authentic crostini this side of Milan — and there’s one reason why: owners brought the fresh, simple recipe straight from the food-centric city itself.
Order the tuna crostini ($7) — made with market-fresh fish, capers and Meyer lemon on wood oven-baked bread — at Va Beh’ on Dean Street, where the insanely fresh snack is the fare of choice.
“Real Italian food is simple,” said Italian-born co-owner Andrea Alari, who opened the place with two partners just weeks ago in order to recreate his homeland’s cuisine. “It’s what we grew up with, made right here.”
The casual-but-sleek restaurant is a comfortable place to grab a small plate with friends, or sit solo at the bar, where wine — and even prosecco! — is available on tap.
Other crostini include artichoke, chicken liver, and grilled eggplant doused with a splash of top-notch extra virgin oil on top of bread from renowned Royal Crown Bakery in Bensonhurst.
Or try some of the thinly sliced charcuterie, such as mortadella ($6), creamy sheep’s milk cheese ($7) and homemade cherry tomato gnocchi ($11).
It’s all part of a rotating seasonal menu, written on marble walls by the owners, who named the place after the Italian saying, “It’s all good.”
And really, it is.
Va Beh’ [446 Dean St. at Fifth Avenue in Park Slope, (718) 678-4200].Reach reporter Natalie O'Neill at noneill@cn