Barano

About the Business

Specialties

Barano is South Williamsburg's wood fired seasonal Italian restaurant by Chef Albert Di Meglio. Chef Di Meglio's seasonal menus adapt old world cooking techniques to modern tastes, using our open kitchen's wood-burning oven and open-fire grill. All of Barano's pastas are made on-site and by hand. Our mozzarella is also made in house, hand pulled, and served à la minute.

History

Established in 2016.

Albert Di Meglio might be an alumnus of Le Cirque and Osteria del Circo, but most recently, at Rubirosa, he mined the culinary memories of his Italian-American childhood on Staten Island. For his new restaurant on Williamsburg's South Side, slated to open next week, he traces his ancestry back to the homeland -- or rather, his grandmother's birthplace of Barano, on the island of Ischia, off the coast of Naples. His menu explores such sacred Italian territory as hand-pulled mozzarella, fresh pastas like mint tacconi with lamb sausage, and his grandma's meatballs. As at more than a few New York restaurants these days, the kitchen revolves around a wood-fired oven, rotisserie, and grill, which Di Meglio will employ for pizzas like the L'uovo (Swiss chard, capocollo, Fontina, and duck egg) and spit-roasted meats.

Meet the Business Owner

Business owner information

Albert D.

Business Owner

Albert Di Meglio might be an alumnus of Le Cirque and Osteria del Circo, but most recently, at Rubirosa, he mined the culinary memories of his Italian-American childhood on Staten Island. For his new restaurant on Williamsburg's South Side, slated to open next week, he traces his ancestry back to the homeland -- or rather, his grandmother's birthplace of Barano, on the island of Ischia, off the coast of Naples. His menu explores such sacred Italian territory as hand-pulled mozzarella, fresh pastas like mint tacconi with lamb sausage, and his grandma's meatballs. As at more than a few New York restaurants these days, the kitchen revolves around a wood-fired oven, rotisserie, and grill, which Di Meglio will employ for pizzas like the L'uovo (Swiss chard, capocollo, Fontina, and duck egg) and spit-roasted meats.