It's taken a while for me to write a proper post about my all-time favorite neighborhood Italian go-to. Why? My excuse has always been that I can never get a good photo of the food at dinner. Just too dark. But really, I might just have wanted to keep the place to myself.
Well, the latter has been shot to hell. A lot of people are "in the know" about Brooklyn Heights' Noodle Pudding. That's right: Noodle Pudding. Horrible name for an Italian restaurant - a direct translation of owner Tony Migliaccio's last name. But, oh, what a fantastic neighborhood spot! So good that people line up to wait for a table, despite its cash-only policy and low-key vibe.
Everything is fresh. Seriously fresh.
Vinnie's Montauk Bass on the menu? It was likely brought into the restaurant by Vinnie that morning, still flapping its gils.
The Tagliata, a dish of sliced "fresh meat" prime rib with rock salt and rosemary, accompanied by super crispy potatoes and thin green beans, is a carnivore's dream come true.
And, the pastas? Just take a gander of the snapshot above. Homemade Garganelli, served Cacio e Pepe-style with farm-fresh asparagus and a bright yellow egg yolk. The risottos are equally gorgeous.
Dessert isn't an afterthought either, with solid classics like Tiramisu at-the-ready. Still, I'm often content with a few slices of sweet watermelon from the kitchen. And, if nothing sweet from the kitchen appeals that evening, there is nothing wrong with an espresso and shot of Sambuca to finish off a classic Italian meal in the County of Kings.
But, to be clear, I have yet to be disappointed by anything that comes out of Tony's kitchen. Noodle Pudding's menu is ever-changing based on what's best at the market that day - and that unwavering commitment to quality is evident on the plate.
What doesn't change at Noodle Pudding, for the most part, is the staff. Tony keeps very good people. Great people. People I like to see behind the bar and table-side on a regular basis.
Oh, and he keeps a bevy of regular customers too. So, regular, that he put small brass plaques on the bar to mark out a couple of regulars' territory. (I know your next question. I'm there often, but I don't warrant a plaque!)
There. I did it. I wrote a post about Noodle Pudding. Don't think it'll land me plaque-qualifying status, but as long as I still can get a seat once in a while, I'll be just fine.
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