The Brooklyn Papers / Rachel B. Schwartz

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When you find yourself asking, “Where’s the love?,” it’s time to visit Williamsburg’s Baci & Abbracci. Pronounced Bah-chee and Ab-rah-chee, the trattoria’s name means “hugs and kisses” in Italian, says co-owner Paolo Cappiello (pictured left with bartender Satu Korpi).

The love begins on the outside, where a full wall of glass and sleek wooden doors with porthole windows beckon diners. The rich wood walls, inlaid with Italian tiles, surround dark wood tables, creating an ideal setting for chef Franco Migliorine’s rustic menu.

Cappiello, who opened the place in April with his brother Carmine and partner Rocco Cadolini (Cadolini owns Roc in Tribeca), describes the dishes as “Tuscan with lots of ragus.” In addition to the hearty pastas, Migliorine serves simple fish and meat dishes such as sauteed trout with almonds and string beans, and roasted pork loin with polenta.

In the back of the casual space, a wood-burning oven produces smoky, crisp-bottomed pies, like the fragrant smoked mozzarella, pancetta and onion.

Behind the eatery, a garden with seating for 70 awaits diners. Lead your partner by the hand and settle down with a bottle of Prosecco from the 60-bottle, predominantly Italian, wine list. Nibble from the cheese plate with pears and walnuts or a caramelized orange.

Ah, that’s amore.

Baci & Abbracci (204 Grand St. between Driggs and Bedford Avenues in Williamsburg) accepts cash only. The restaurant serves lunch and dinner daily, brunch on weekends. Entrees: $11–$24. For reservations, call (718) 599–6599.
— Tina Barry

©2006 Community Newspaper Group