Williamsburg, Brooklyn · restaurant
The mozzarella gets stretched by hand daily, which is why the burrata focaccia (pesto, Parma DOP, roasted peppers, arugula) eats differently than a standard panini counter. Part café, part trattoria, part Italian market, with shelves of imported olive oil and cured meats that somehow always leave with you. Don’t skip the eggplant parmigiana.
Salame Genovese, coppa piccante, mortadella, fresh mozzarella on semolina bread.
30-month Parma prosciutto, Pecoraro burrata, confit tomato on griddled focaccia.
Mixed lettuce, white beans, red onion, olive oil cured tuna, herb vinaigrette, hard-boiled egg.