Brooklyn / Park Slope
Get directions | 248 5th Ave., Brooklyn, NY 11215
Hours | Sunday 11am-3pm | 5pm-10pm, Monday 12pm-3pm | 6pm-10:30pm, Tuesday 12pm-3pm | 6pm-10:30pm, Wednesday 12pm-3pm | 6pm-10:30pm, Thursday 12pm-3pm | 6pm-10:30pm, Friday 12pm-3pm | 6pm-11pm, Saturday 11am-3pm | 5:30pm-11pm
Pay attention to the specials.’
I can’t imagine how many times I have written that sentence, but I do know that it’s a lot. The Infatuation: helping restaurants sell day-old food since 2009.
But here the sentence has a different meaning.
Lately, we’ve become more judicious about what restaurants actually warrant an Infatuation review. In the beginning, our main goal was coverage ,making sure that when you opened up the app or searched the site, you got a full and effective set of results. Looking for day drinking in Williamsburg on a Tuesday? No judgment here, only answers… you drunk.
But as time has passed and the reviews have rolled in, we now find ourselves in a different situation. One in which we need to limit the number of places that we write up such that you are only getting the stuff that matters or fits a need. Do we really have to weigh in on that farm to table Thai restaurant that will likely close before you get a chance to eat there? Probably not. A 7.2 isn’t gonna do much for you.
It then becomes more important than ever that we add extra emphasis to the establishments in this city that are truly special. Restaurants that are worth going out of your way for. Al Di La is one of them.
718-636-8888
info@aldilatrattoria.com
https://www.instagram.com/aldilabrooklyn/
Dinner
updated 12/2021
ANTIPASTI
CAVOLO NERO SALAD 15.00
Croutons, Parmigiano, anchovy vinaigrette
AUTUMN MARKET SALAD 16.50
English peas, favas, spring onion, haricot vert, asparagus, baby spinach, pea shoots, mint, shaved Pecorino, champagne vinaigrette
FARRO SALAD 16.50
Warm spelt salad, roasted squash and cauliflower, red onions, sprout leaves, toasted hazelnuts, goat cheese
FAVE E CICORIA 16.00
Dried fava bean puree with sauteed dandelion greens, garlic, extra virgin
TRIPPA ALLA TOSCANA 17.00
Tripe stewed in white wine, sofritto and few tomatoes
PRIMI
SOUP 12.00 changes
RICOTTA RAVIOLI 18.00 Tomato, lemon, basil, Parmigiano
MALFATTI 18.50
Swiss chard and ricotta gnocchi with brown butter and sage
KID PASTA 12.00 Tagliatelle with butter and cheese
CASUNZIEI 17.00
Red beets and ricotta ravioli, melted butter and poppy seeds
RICOTTA TORTELLI 19.00
Homemade ravioli stuffed with ricotta, english peas, pecorino, mint
TAGLIATELLE AL RAGU’ 20.00
SPAGHETTI NERI ALLA CHITARRA 21.00
Homemade black spaghetti, octopus confit, basil, chili peppers
SPAGHETTI VONGOLE 21.00
Manila Clams, hot chili peppers, garlic, oregano
PACCHERI 27.00 Pork shoulder ragu, chives, Parmigiano, creamy goat cheese
SECONDI
FUNGHI E POLENTA 21.00
Sauteed wild mushrooms over creamy polenta, Parmigiano
add an egg 1.50
BRAISED RABBIT 31.00
Creamy polenta, black olives
SALTIMBOCCA ALLA ROMANA 29.00
Boneless pork loin scallopine with sage leaves and prosciutto, served with sautéed potatoes
MERLUZZO AL FORNO 29.00 Hake filet baked with Salmoriglio, fingerling potatoes, little tomatoes, black olives, basil, toasted breadcrumbs
GALLETTO ALLA DIAVOLA 31.00 (30 minutes)
Charcoal-grilled young chicken, fennel salad, mashed yukons
HANGER STEAK “TAGLIATA” WITH ARUGULA 29.50
Sliced hanger steak, balsamic reduction
CONTORNI 10.00
CRUSHED YUKON GOLD POTATOES
GRILLED SWISS CHARD STEMS anchovy vinaigrette
GRILLED SPRING ONIONS mint, lemon
CREAMY POLENTA parmigiano
BRAISED GREENS garlic, chili, lemon
BABY CARROTS yogurt, honey
Dessert
CREME FRAICHE PANNA COTTA drizzle of saba, almond cookie
AFFOGATO AL CAFFE
PEAR AND CHOCOLATE CAKE vanilla whip
HOMEMADE GELATO
Dessert
DOLCI
Creme fraiche panna cotta
blueberry compote, almond cookie
Torta di pere e cioccolato
Pear Cake with bitter chocolate chunks. Served warm
with whipped cream
Affogato al caffe’
Vanilla ice cream and crushed almond praline drowned in decaffeinated hot espresso
Gianduiotto
Chocolate hazelnut ice cream bar buried in a glass of whipped cream
