al di là

Chef Anna Klinger and Emiliano Coppa bring a little bit of the Veneto, a region in Northeastern Italy, to Brooklyn at this Park Slope institution of two decades. The kitchen at al di la evokes the earthy homestyle cuisine from this part of Italy with dishes like the Braised Rabbit and Funghi E Polenta with sauteed wild mushroom (both served with creamy polenta, of course); and Casunziei, a classic crescent-shaped pasta filled with beet and ricotta. The occasional South-Central Italian speciality like Rome's Saltimbocca Alla Roma (layered veal and prosciutto) might find its way onto the menu, too. The restaurant accepts walk-ins, but it's still incredibly popular, so you can expect a considerable wait at peak hours if you don’t make a reservation.

Chef Anna Klinger and Emiliano Coppa bring a little bit of the Veneto, a region in Northeastern Italy, to Brooklyn at this Park Slope institution of two decades. The kitchen at al di la evokes the earthy homestyle cuisine of the Veneto with dishes like braised rabbit, sauteed wild mushroom (both served with creamy polenta, of course), and casunziei, a classic crescent-shaped pasta filled with beet and ricotta. The occasional South-Central Italian speciality like Rome's saltimbocca (layered veal and prosciutto) might find its way onto the menu, too. The restaurant accepts walk-ins, but it's still incredibly popular, so you can expect a considerable wait at peak hours if you don’t make a reservation.