{"id":18234,"date":"2013-05-08T08:00:31","date_gmt":"2013-05-08T13:00:31","guid":{"rendered":"https:\/\/mommybites.com\/newyork\/?p=18234"},"modified":"2013-05-07T19:21:08","modified_gmt":"2013-05-08T00:21:08","slug":"new-take-on-old-world-italian-favorites","status":"publish","type":"post","link":"https:\/\/mommybites.com\/newyork\/new-take-on-old-world-italian-favorites\/","title":{"rendered":"A New Take on Old-World Italian Favorites"},"content":{"rendered":"

Traditional meets contemporary Italian cuisine at Fabbrica restaurant and bar in Williamsburg, Brooklyn. Chef, Simone Bonelli, pairs his love for traditional Italian food with his passion for cooking and turns out contemporary cuisine that is worthy of Roman deities.<\/p>\n

\"\"The name, Fabbrica, means \u201cfactory\u201d in Italian and pays tribute to Williamsburg\u2019s history of being an active manufacturing area. To complement this theme, the restaurant\u2019s main dining space is vast and open with lots of wrought iron, mimicking scaffolding that outlines the open kitchen and bar.\u00a0 There is also a mural spanning an entire wall, created by acclaimed Brooklyn artist, Olalekan Jeyifous, depicting the Williamsburg Bridge and Domino sugar factory. (Some of the largest companies started in Williamsburg including Pfizer Pharmaceuticals, Astral Oil (later Standard Oil), Brooklyn Flint Glass (later Corning Ware) and the Havemeyer and Elder sugar refinery (later Amstar and Domino).<\/p>\n

You can sit at a table to dine or at the large, communal, solid wood table to be at the center of the food preparation experience (as there is a long, open kitchen). Opposite the dining area, on the other side of the U-shaped bar, is a caff\u00e9. Here you can stop in for a quick Lavazza espresso or sit and enjoy the view with a coffee and pastry (made in-house) or a gelato.<\/p>\n

Chef Simone, formerly at the 3 Michelin-starred Osteria Francescana in Italy moved to NYC in 2008 and earned his own 2 stars from the NY Times while at Perbacco. After that, he worked for Daniel Boulud at Boulud\u2019s Mediterranean restaurant, Boulud Sud, where he had the chance to work with new spices and recipes. Simone uses organic meats, free range poultry and local ingredients, along with imported Italian products, to blend traditional Italian foods with a modern flair.<\/p>\n

\"\"As I was there for a work function where Chef Simone performed a cooking demonstration to 65 NYC dietitians, I got to sample a few dishes. The Gnocchi ai Funghi was amazing. Perfect, soft, potato gnocchi were counterparts in an arugula pesto with seasonal mushrooms, Asiago, cheese and spicy honey. The famed Cr\u00e8me Brulee di Parmigianino is an excuse, in itself, to visit the restaurant. It is a parmesan cheese cr\u00e8me brulee with a caramelized coating of brown sugar and 20-years aged balsamic vinegar. If you\u2019re wondering, this is served as antipasti, not dessert.<\/p>\n

Other entrees include Braciola di Marale \u2013 wood fired Berkshire pork, chopped prunes, brussel sprouts, port wine; Rigatoni Integrali \u2013 whole wheat rigatoni, homemade sausage, shitake mushrooms, swiss chard, spring garlic, Parmigianino Regiano; or Branzino \u2013 grilled whole, roasted tomatoes, charred broccoli rabe and black olives. Or try a pizza from the wood-fired brick oven.<\/p>\n

If you\u2019re not salivating yet, the Lemon Roll dessert was a refreshing way to end the meal. Watching the large, thin layer of angel food cake, rolled into a log and topped with fresh kiwi and strawberry coulis was an extra treat. They also have a nice wine and cocktail list\u2026including a spritz cocktail and Peroni on draft.<\/p>\n

On par with the quality of the food was the service. The staff was exceptionally personable, attentive and helpful. Visit the waterfront in Williamsburg on a bright and sunny day\u2026soak up the ambiance of a new Williamsburg. But one whose roots are still evident. At Fabbrica, you can enjoy modern Italian food, set on a backdrop of Williamsburg\u2019s industrial heritage.<\/p>\n

Fabbrica is located at 40 North 6th Street, Brooklyn, NY 11249. Phone: 718-218-7045. Average cost of entr\u00e9e: $25.00.<\/p>\n

Like what you read?<\/span> \u00a0Sign up<\/a>\u00a0for our free newsletter so you can be informed of the latest FREE\u00a0<\/span>webinars & teleclasses,<\/a>\u00a0parenting articles, & weekly raffles.<\/span><\/strong><\/span><\/p>\n

Theresa Gentile MS, RD, CDN is a dietitian at Maimonides Medical Center, adjunct faculty at CUNY Brooklyn College and counsels adults and children using sound science and holistic approaches to eating. Check out her website at www.theresagentilenutrition.com <\/a>and like her on facebook www.facebook.com\/TGNutrition<\/a>.<\/em><\/p>\n

The views and opinions expressed on this blog are purely the blog contributor’s. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Writers may have conflicts of interest, and their opinions are their own.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Traditional meets contemporary Italian cuisine at Fabbrica restaurant and bar in Williamsburg, Brooklyn. Chef, Simone Bonelli, pairs his love for traditional Italian food with his passion for cooking and turns out contemporary cuisine that is worthy of Roman deities. The name, Fabbrica, means \u201cfactory\u201d in Italian and pays tribute to Williamsburg\u2019s history of being an […]<\/p>\n","protected":false},"author":859,"featured_media":18236,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"schneps_byline":"","schneps_post_style":"","schneps_post_source":"","schneps_syndicated_read_more":"","schneps_post_source_sitename":"","schneps_post_source_shortname":"","schneps_post_source_url":"","schneps_post_source_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[51,60,45],"tags":[46,61,59],"class_list":["post-18234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dads","category-grandparents","category-moms","tag-activities","tag-eat","tag-entertainment"],"acf":[],"parsely":{"version":"1.1.0","canonical_url":"https:\/\/mommybites.com\/newyork\/new-take-on-old-world-italian-favorites\/","smart_links":{"inbound":0,"outbound":0},"traffic_boost_suggestions_count":0,"meta":{"@context":"https:\/\/schema.org","@type":"NewsArticle","headline":"A New Take on Old-World Italian Favorites","url":"http:\/\/mommybites.com\/newyork\/new-take-on-old-world-italian-favorites\/","mainEntityOfPage":{"@type":"WebPage","@id":"http:\/\/mommybites.com\/newyork\/new-take-on-old-world-italian-favorites\/"},"thumbnailUrl":"https:\/\/mommybites.com\/newyork\/wp-content\/uploads\/sites\/2\/2013\/05\/fabbrica.jpg?w=150&h=150&crop=1","image":{"@type":"ImageObject","url":"https:\/\/mommybites.com\/newyork\/wp-content\/uploads\/sites\/2\/2013\/05\/fabbrica.jpg"},"articleSection":"Dads","author":[{"@type":"Person","name":"theresagentile"}],"creator":["theresagentile"],"publisher":{"@type":"Organization","name":"Mommybites New York","logo":""},"keywords":["activities","eat","entertainment"],"dateCreated":"2013-05-08T13:00:31Z","datePublished":"2013-05-08T13:00:31Z","dateModified":"2013-05-08T13:00:31Z"},"rendered":"