Red Gravy

151 Atlantic Ave.
New York, NY 11201
Red Gravy +

Victoria Wasik


  • Daily 5pm-10pm, Sun 11am-3pm
  • $$$
  • Dinner
  • Full bar
  • Street Parking
  • Reservations Accepted
Saul Bolton, a trailblazer for serious cooking in Brooklyn, brings high quality neighborhood dining to Atlantic Avenue with Red Gravy. Ayesha Nurdjaja runs the kitchen, turning out elegant takes on Northern Italian fare as well as Italian-American dishes, such as meatballs and gravy. Start your meal with one of the clinically-termed "house-extruded" pastas, like the beautifully thick reginetti tossed with braised rabbit meat, or a deep bowl of bucatini served with melting dollops of sea urchin and slices of pickled cherry bomb peppers. Heat seekers can try the ink-stained calamarata, which arrived slick with viciously spicy tomato sauce deepened by a spicy pork spread. But it’s not all pasta at Red Gravy. Order a different dish of rabbit -- the bones replaced with a dark, delicious mousse of the animal's offal in a pretty roulade -- on a bed of fine lentils and chard, or the branzino, delicate but layered with smoked beets and garlicky greens. But as any young child will tell you, spaghetti is nothing without superb meatballs -- and Red Gravy's, a dense mix of veal, beef, and pork softened with fennel confit, onion and garlic, don't disappoint. Everyone will feel like a neighborhood regular here -- even if the isn't your stop on the subway. --Tejal Rao

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