In a city as vibrant and bustling as New York City, it’s rare to see a new restaurant opening fly under the radar. The team behind West Village institution Malatesta opened Brooklyn newcomer, Macosa Trattoria, to little fanfare, but that's about to change. Set on a Bed-Stuy street with moderate foot traffic, the restaurant's rustic façade beckons but doesn’t in any way uncloak what’s beyond the front door. Pass by the art-adorned brick walls and you will enter their backyard, a wooden-hued oasis, made complete with string lights and candle-lit tables. A hand-written wine list and a concise menu of the day are dropped, and the dining experience commences.
Menu of the Day at Macosa Trattoria.
The menu is divided into four categories: antipasti e insalata, paste, verdure, and second, getting more selective as it moves from course to course. This is not a drawback, but rather one of the many positive attributes of Macosa Trattoria and a testament to chef and owner Emanuele Attala, Salvatore Gandolfo, and Colin Hagendorf’s seasonally-driven, locavore approach.
Burrata with heirloom tomatoes, grilled apricots at Macose Trattoria.
While much of the menu has us salivating upon first sight, there are a few signature dishes to be noted. One of Gandolfo’s favorites growing up, he tells us, is the Burrata. Its seasonal version is a must-try right now, served with heirloom tomatoes and grilled apricots. The pasta section makes for difficult choices, but Gandolfo suggests that Pappardelle is essential. Served in a rich, meaty wagyu oxtail ragu that’s been slowly cooked for 12 hours, Gandolfo notes, “ it’s an homage both to our Roman ancestors as well as the West Indian community of Bed-Stuy.” A meal isn’t complete without dessert, and Macosa delivers with a take on classics like Tiramisu and Olive Oil Cake.
Pappardelle with oxtail ragu
Macosa Trattoria is open Wednesday to Sunday from 5:30 pm until 11 pm, and will be expanding their hours to offer lunch soon. For updates, follow them on Instagram at @macosa_trattoria.