Baci and Abbraci (Williamsburg/NY)

Baci and Abbracci
204 Grand St (Cross Street: Between Bedford Avenue and Driggs Avenue)
Brooklyn, NY 11211
(718) 599-6599
Directions: L at Bedford Ave
General info: Average pizza: $12. Average main course: $14
Mon–Thu, Sun noon–midnight; Fri, Sat noon–1am
Cash only

The Scene:
A new addition to Williamsburgs newest “Restaurant Row.” Baci and Abracci, Italian for kisses and hugs engulfs you with its chic vibe and then kisses you with its grandma-style rusticity. The décor is mod Euro chic, pendent light fictures, chrome furniture, table clothes, flickering candles….and a wood burning oven. A perfect spot for the summer months with its large patio. A great date spot as well as for a quiet evening chatting with friends.

The Food:
Despite its chic appearance the food here is solid. It doesn’t strive to be superedgy but it brings new takes on old world dishes. The antipasti include salads, cheeses and of course calamari which is perfectly cooked. The butternut squash soup has the interesting addition of shrimp.

Cooked in B and A’s brick oven gives their rival Fornino a run for their money! The namesake pizzza is a chewy blend of pancetta, onions and mozzerella. The Vegetariana pizza is a fresh and tasty blend of tomato sauce, mozzarella, zucchini, eggplant and pepper.

Tuscan cooking is known for roasted meats laden with thyme, sage, tarragon and rosemary. The menu of Secondi plates doesn’t disappoint and stays true to Tuscan style with its Stinco d'agnellol/Lamb shank braised in white wine, onions and carrots with polenta and Stracotto di maiale/Oven roasted pork loin with herbs and polenta. The Violette di Parma (beet gnocchi), which are a beautiful burgundy color, are prepared in a light cream sauce that complements the smoky flavor of the beet and goat cheese mix perfectly.The Ravioli di patate (Potato dough) are delicious in a mushroom cream sauce…but heavy.

The Wine list includes some excellent wines by the glass including an excellent Grillo a perfect complement to the Violette di Parma and a 2004 Falanghina Feudi di San Gregorio AND they even had one from my hometown, the 2004 Fiano di Avellino Cantina dei Monaci.

End the meal with some coffee and maybe even Torta di nonna…or just enjoy the complimentary cookies and go for a brisk walk after!

Verdict:
This place is great! Its run by two very attentive and knowledgable Italian spealing brothers. Overall the food is light, the wine list is reasonable as are the overall prices. You can have Dinner for 2 complete with an antipasti, 2 entrees, 2 glasses of wine + tip for under $60.

For more info on Baci and Abracci check them out on the web at http://www.baciabbracciny.com/

Taralli!!

Taralli

Makes between 5 and 6 dozen

Ingredients:
1 package dry yeast
½ cup warm water
3 cups flour
1-cup semolina flour

2 Tablespoons of coarsely ground black pepper or fennel seeds2 teaspoons salt¼ cup dry white wine½ cup olive oil

Directions: 1. Stir yeast into warm water and let stand for about five minutes.
2. In a large bowl stir in all of the flour, black pepper and salt.
3. Add the wine, oil and yeast mixture and stir until soft dough is formed.
4. Place on a floured surface and kneed until elastic.
5. Place in an oiled bowl and cover with plastic wrap
6. Let stand in a warm place until it doubles in volume.
7. Place the dough on a floured surface and cut into eight parts.
8. Work on one section at a time keeping the rest covered.
9. Pinch off a small piece and roll on the floured surface with the palm of your hand.
10. Form a ring and pinch the ends together.
11. Drop the rings into boiling water a few at a time.
12. When they pop to the top take them out and place them on a baking sheet.
13. Place the sheets into a 350 degree preheated oven and bake till golden.
14. Let them cool gradually.
15. Serve at room temperature.