This week in Greenpoint, you can finally have your handmade pappardelle and eat it, too.
Chef Joseph Ogrodnek, former sous chef at Gramercy Tavern and Jean Georges at the Mark, officially took over the Anella kitchen on Wednesday, five months after chef Michael Sullivan left in a huff, telling GastroChic that owners Josh Cohen and Blair Papagni “wanted foams.”
Ogrodnek has retooled the menu, but has remained in step with the eatery’s tradition of contemporary American fare with a Mediterranean flair. He’ll also continue to source produce from local spots like the Rooftop Farms and the restaurant’s own backyard herb garden.
“The new menu is simple and memorable,” said Ogrodnek. “I try to make everything very approachable — there’s something for the foodie, and something for the person who rarely goes out to eat.”
Ogrodnek whipped up a preview menu featuring a roasted broccoli with watercress, pecorino, olive oil and lemon ($7) and a handmade pappardelle with pork ragu ($13) that were both outstanding.
As for the foams? No word yet.
Anella [222 Franklin St. between Huron and Green streets in Greenpoint, (718) 389-8100]. Cash only for now.