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Locanda Vini e Olii- Brooklyn's best Italian? Cliton HIll


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Locanda Vini e Olii- Brooklyn's best Italian? Cliton HIll

Daniel76 | Feb 18, 2010 07:31 AM

Having either driven past or walked past this place everyday since I moved here, it took an out of town guest to get us in the door.. This place is a gem.. Wonderful food, wonderful wines, a true gem.. The place is supposedly Peidmontaise, however, there is influences from all over Italy.. In the beef carpaccio, I see black olives.. In the desserts, i see more Tuscan influence with almond choices in desserts.. All that aside, the food is absolutely fantastic..

Since we were with a friend of the owner, we sat back and let the food come out of the kitchen..We started with a little shot glass of two different types of soup.. White bean and tomato and basil, A trio of salmon bruschetta started us off.. Each piece more exciting than the next..

The bread is very Tuscan.. But with a little more salt.. But, it definitely was that dense bread that leaves Americans on their first visit to Italy wondering where the hell is the Loaf of Hoagie bread they are accustomed to..

We then moved on to stewed octopus and a pressed octopus carpaccio.. The type where the tentacles are pressed and then cut into rings where you can see the circle pattern on each slice.. In addition to the pressed octopus, there is an amazing fish loaf? with some sort of sauce on it..The loaf reminded me of bortaga.. However, I was not asking questions.. It was really sensory overload at this point.This dish was paired with a Late Harvest Sicilian white where all the sugars were completed fermented.. I hope to remember the name..

Wild boar sausage served with a side of apples in basil.. Strips of smoked speck.. Various cheeses..Lots of creamy goat cheeses.. wonderful chestnut honey, homemade onion jam...

We then moved on to I think the collective winner of the evening.. It was braised tongue sliced thinly served with a sauce. The tongue was so perfectly tender and juicy.. This was my favorite tongue dish i have ever had.. With this, we were also served Peidmontaise beef carpaccio..This version had some cooked cauliflower, some black olives.. Another winner..

From there we moved on to Chocolate pasta stuffed with short ribs.. This pasta was heavenly.. The rich stew of short ribs was a perfect molten mix of rich deep flavors..There was also this dish where strips of pasta were served with lentils.. The history behind this dish is you would take the left over cut out strips from making ravioli and use it up.. The pasta water was salted perfectly.. The lentils were just beautiful..

From the pasta we moved on to Branzino cooked "al cartoccio" with some braised fennel and a blood orange salad.. Perfectly cooked and divided between us..

We then moved to dessert where there was a bunch of different cakes and cookies.. All very good..

The crowd was mainly Italian.. Almost entirely.. As are all the staff and owners.. A true gem.. A destination for certain.. I am thinking it was one of the better Italian restaurants i have been to. From the wine pairings to the cheeses, fish, and pasta.. It was just a spectacular meal..

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