You did it! You made it through the first big meal of the holiday season. Take a beat and start planning the next one — it will be here before you know it.
While I cooked a full Thanksgiving meal for a client last week, the actual day was a little compromised because of my sick fur son, Angus. However, just as I did during the pandie (my affectionate nickname for the COVID-19 pandemic), I packed up Angus and his brother, Benzo, to ride around the city to pop in, get some Thanksgiving squeezes…and get a plate of food. No shame!
I am glad I rallied because we got to eat some damn good food. From my mother’s home, Ron’s cabbage and Brussels sprouts combo made me question why I haven’t mixed the two before, and mom’s sausage stuffing with giblet gravy was on point this year. From Raquel and Alex’s home, the herb stuffing, truffle parmesan mashed potatoes, and Kathy’s mushroom Wellington was absolutely incredible. Not to be outdone, desserts of Alex’s homemade key lime pie, my nephew Spencer’s salted caramel ice cream, and I found Marcia’s (Raquel’s mom) foot up in her sticky toffee pudding.
Hopefully, your leftovers are done by now and you are most likely craving the polar opposite of Thanksgiving food. Well, I have a suggestion for you: Apologies to our Italian readers, as I am sure this dish was on your holiday table — but it’s time for a pasta night.
No, I am not referring to a mid-week pantry meal. I am talking about the new restaurant in Brooklyn, Pasta Night (575 Vanderbilt Avenue, 718.483.8443), from Renato Poliafito, the former co-owner of Baked and current co-owner of the celebrated Ciao, Gloria. It is a counter-service restaurant anchored by a rotating menu of pasta plus traditional Italian appetizers, entrees, desserts, and more.
Kysha Harris photos
Born from pre-pandemic monthly pasta dinners at Ciao, Gloria across the street, Pasta Night is a thoughtful approach to fine dining in a casual setting. Whether for an aperitivo (cocktail, appetizers), an after dinner dolci (sweet), or a full Italian meal, diners order at the counter, and are given a placard to take to their table for runners to deliver.
My friend Kate and I met in the modern trattoria space, at the grocery wall of Italian pantry essentials for sale. The vibe is light, the staff helpful and attentive.
We started with drinks. White wine for Kate, while I had the PN Spritz with Cappelletti, prosecco, and soda water, garnished with Castelvetrano olives. It was so nice, I had it twice.
To eat, we started with their house made focaccia, meatballs in marinara, tangy giardiniera, chickpea fritters, and house salad. All were a great start, especially the salad of baby lettuces, shaved fennel, radish, olives, dried apricots, citrus vinaigrette, and smoked almonds. Loved that combination of ingredients.
While our pastas of pesto with sweet sausage and cacio e pepe were good, if not over-sauced, we were joyous for two of our desserts. The melon gelato — not sorbetto — with crispy pancetta and bosco nero, dark chocolate cake with diplomat cream, and amarena cherries, were a dream.
So if you need to take a moment from holiday planning and you find yourself in Prospect Heights, step into Pasta Night and enjoy your best dolce vita!
Happy eating and thanks for reading!
Kysha Harris is a chef, food writer and editor, culinary producer, consultant and owner of
SCHOP!, a personalized food service in NYC for over 22 years. Follow her on Instagram,
@SCHOPnyc and on Facebook, @SCHOPnyc.
Questions, comments, requests, feedback, invitations! Email us at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram and Facebook @NYAmNewsFOOD.
Loved the article on Pasta night. It is so descriptive of the food and ambiance. I will really have to get to that restaurant! (Sounds like Thanksgiving-around was fun and good tasting too!)