Barchetta now offers brunch. Chef Dave Pasternack has created a menu that includes a wide range of dishes, from crudo to paninis to more traditional brunch items.
Crudos include Hamachi with gaeta olive aioli, Pink Snapper with Amagansett wine salt, and Wiley Point oysters.
Those looking for more traditional brunch items will find a delicious Crostata Francese, a not-too-sweet but just-right French toast made with baguette and pumpkin custard, accompanied with apples and raisins, and honey—perfect to welcome the fall ($12).
Paninis are also on the menu, including the intensely flavored Pat’s Barchetta burger, with a mountain of Gorgonzola, an aioli made with Calabrian chili, served with tangy pickled green tomato ($18).
As for Bloody Marys ($10), several versions are offered, including the Classico, to the Acciuga, with the gin, colatura, and white anchovy, to the super spicy Arrabiata, with peperoncino-infused mescal and Calabrian chili. For those who prefer Bellinis, there’s the seasonal Concord Grape Bellini.
Barchetta
461 W. 23rd St. (at 10th Avenue)
212-255-7400
www.barchettanyc.com
