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
