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Jun 2, 2007 06:07 PM

al di la - once again!

In recent weeks I've eaten at Applewood, Stone Park, Convivium, Tempo and Blue Ribbon.

Tonight we went once again to al di la (there at 6:00 PM and stayed until 8:00 PM at a table by the front windows - heaven!)

If there is a better kitchen in Brooklyn when it it running at it's best (and when Anna K is at the helm) I don't know what it it could possibly be.

The cuttlefish/oxtail/polenta appetizer is unsurpassed, as is the casunziei (ravioli stuffed with red beets and ricotta drenched in melted butter w/poppy seeds!) The duck leg and the hake mains were beyond description.

I know millions of words of been written abut al di la - but the consistency of it's food demands a few million more.

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  1. I feel the same way, every time I go there.
    And I never write about it anymore since it seems so over-exposed, and the people who love it love it and the people that don't are just a mystery to me.
    The grilled chard stems are the "who knew" must-have for me.

    6 Replies
    1. re: pitu

      we were at al di la last week, after not having been in almost a year (not for lack of trying...) Everything was fabulous, as always---mmmmmm malfatti! (and the duck leg was something new on the menu for us.) But, there was one minor disappointment...they seemed to have changed their bread supplier since the last time we were there. I just remember this amazingly fabulous super-crusty bread..which I ate basketful after basketful....this time, the bread was good, but just not the same, not as crusty and more fluffy inside..

      Now I repeat, this is minor minor minor! But I was curious if anyone else has noticed that the bread is different, or is my memory tricking me? (I'm sure its not, as my husband also noticed the difference.)

      On the plus side, there seemed to be even more hazelnuts in the gelato---!

      1. re: jinx

        I went there in late June (also after a long drought) and had the SAME experience! Ordered the duck leg for the first time (mmmm) but thought the bread wasn't as good. I know it used to be from Tom Cat. (Would pass by in the AM and see the bags in the vestibule)

        The up side of this is that by consuming less bread I could eat more of that gelato (and everything else in between)...

        1. re: mangomama

          ah good to know where the bread came from...except now I have to find somewhere else that serves it, because Tom Cat is only wholesale. I think I'd go out of my way to eat somewhere that served that bread! I wonder why al di la changed....

          1. re: jinx

            Ouest on the upper west side serves baguettes from Tomcat. They are excellent

            1. re: jinx

              Tom Cat bread is sold "retail" at the dean and deluca on Prince and Broadway.

              1. re: stuartlafonda

                Union Market (corner of 6th in the Slope) also sells Tom Cat baguettes. Look up high.

      2. We love Al Di La as well. Always excellent, always surprising.

        If only there were reservations. Waiting on line for an hour is too much to ask, even for such wonderful meals.

        1 Reply
        1. re: Fleur

          I will never understand why N.Y. chowhounds, the most well conditioned and informed on the planet, do not grasp the concept of getting to Al Di La at 5:15 and waiting until 5:30.

        2. nothing comes close, particularly the pear cake.

          1. I've been going to Al di la for years, and the food is always delicious. However I wish they would expand their specials. While the ribs and orata are great, I would like to see something new. I haven't been in a while as the specials have been the same the last few times I've dined there. I've also noticed a change in staff. It's not as personable as it used to be and I definitely miss the owner Emiliano at the door.

            1 Reply
            1. Took my SO there on Sunday for his birthday--it was our first visit. Boy, was I impressed! All the praise I've read here hasn't been high enough! Everything was perrfect, service was great, and I'm sure that it's a place I'll visit way more often in the future.