At Il Passatore, pastas are house-made and just about perfect. A runaway early favorite is pappardelle in lamb ragù—“out of this world,” sighs bosun. Tagliarini with smoked salmon is rich and smoky and full of big chunks of fish, says Glutton_ny. Spinach-ricotta gnocchi, served in sage butter, is unorthodox but wonderful; made with little or no flour, the dumplings are exceptionally airy and light.

This two-month-old spot in east Williamsburg specializes in foods from Romagna, including the charcoal-grilled flatbread called piadina, folded around prosciutto, salami, or cheese and arugula, and its thinner cousin, the crescione. Salads are especially nice; arugula with pear and Parmesan is fresh and tasty. Beyond the primi and antipasti, there’s a tender, delicious veal cutlet Milanese, served with roasted potatoes, and a daily-changing fish entrée; chompchomp enjoyed snapper with spinach and tomato.

Besides what’s on the plate, hounds are taking to the cozy, candlelit room. “Absolutely lovely place,” writes ErikLong, “reminds me of what Max’s is to the East Village.”

Il Passatore [Williamsburg]
14 Bushwick Avenue (at Metropolitan Avenue), Brooklyn

Board Link: Il Passatore–New Williamsburg Italian

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