| Cuisines | Italian |
| Dining style | Casual Elegant |
| Phone number | +1 347 763 2635 |
| Website | www.anticapesa.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Simone Panella |
| Location | 115 Berry Street, Brooklyn, NY 11249 |
Antica Pesa
| Cuisine type | Italian | |
| Price range | $31 to $50 | |
| Neighborhood | Williamsburg |
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Thu 2/25
2 guests
7:30 PM
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+1 347 763 2635
About Antica Pesa
Antica Pesa, The Antique Scales, is the first outpost in New York of the legendary Roman restaurant which has been owned and operated by the Panella family since 1922 in Trastevere. In 2012, the Panella family opened an outpost in Williamsburg Brooklyn, paying homage to their homeland by reworking traditional recipes from Roman cuisine and utilizing local, seasonal and mostly organic products, with a nod to modern trends.
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Menus
- Cocktails
- Spring Dinner Menu
Martini Menu
| The Antica Pesa Martini | Belrose, Borghetti, Orgeat, Espresso & Espresso Beans | |
| Nerone | Beefeater, Martini Dry, Yellow Chartreuse, Peychaud's Bitters | |
| Fiori e Radici | Belvedere, Ginger Liqueur, Lavender |
Negroni Menu
| The Antica Pesa Negroni | Ilegal Joven, Aperol, Antica Formula Rosso, Firewater Bitters | |
| Pantera Rosa | Beefeater, Campari, Lillet Blanc, Lemon Juice, Rhubarb Bitters | |
| Cesare Augusto | Old Overholt, Martni Rosso, Campari |
Spritz Menu
| The Antica Pesa Spritz | St Germain, Ginger Beer, Lime Juice, Mint | |
| Alba Chiara | Dry Vermouth, Prosecco, Tonic, Lemon | |
| Mosaico | Aperol, Rosé, Ginger Ale |
Signature Cocktails
| May 26th | Bulleit Bourbon, Carpano Antica Formula, Angostura Bitters, Amarena Fabbri Cherry | |
| L'Estraneo | High West Bourbon, Pineapple Juice, Lime Juice, Honey Syrup, Firewater Bitters | |
| Golia | Aperol, Lemon Juice, Cinnamon Syrup, Chocolate Bitters | |
| Ms Devereaux | Anisette, Cointreau, St Germain | |
| Ficudinnia | Viva XXXII Reposado, Chareau, Prickly Pear Purée, Agave, Lemon Juice, Salt | |
| Il Ponetino | Don Julio Reposado, Ginger Liqueur, Green Chartreuse, Lime Juice, Chocolate Bitters, Agave Nectar |
Antipasti
| Pane, Burro e Alici | $12.00 | Toasted cafone bread and Cantabrian anchovies served with an anchovy butter foam - served room temperature |
| Pane Porchetta | $14.00 | Roman roasted porchetta "club" layered with crispy cracker bread, saffron mayonnaise and a fennel pollen, liquorice powder and extra virgin olive oil infused mesclun mix |
| Insalata Vignarola | $16.00 | Crisp romaine mixed with fresh green peas, fava beans, pearled onions and Roman artichokes served with an apple cider vinaigrette and topped with shaved Pecorino Romano Fulvi cheese / add guanciale for $5 |
| Nido | $16.00 | Fried egg and sautéed spinach served on a "nest" of Kataifi dough topped with Parmigiano Reggiano DOP cheese flakes and finished with black pepper mayonnaise |
| Seppia, Finocchi e Arancia | $18.00 | Grilled cuttlefish seasoned with lemon and thyme, served with julienned fennel and fresh orange gel |
| Crudo e Bufala Croccante | $20.00 | Prosciutto di Parma cured 24 months served with Bufala mozzarella DOP cheese in a filo crust |
| Fritto Misto - for 2 | $35.00 | Eggplant, zucchini and assorted market seafood, including prawns and calamari, fried with rice flour and seasoned with Maldon sea salt and fresh lemon |
La Pasta
| Spaghetti Cacio e Pepe | $22.00 | Mancini Italian pasta, Parmigiano Reggiano DOP cheese aged 24 months and salty Pecorino Romano Fulvi cheese with black pepper |
| Schiaffoni all'Amatriciana | $22.00 | Mancini Italian pasta, guanciale, San Marzano tomatoes and Pecorino Romano Fulvi cheese |
| Penne Pomodoro e Mozzarella | $20.00 | Mancini Italian pasta, San Marzano tomato sauce and a touch of cream mixed and topped with bufala mozzarella DOP cheese and finished with fresh basil |
| Orecchiette alle Cime di Rapa | $26.00 | Italian imported orecchiette pasta served with a sautéed broccoli rabe and anchovy sauce topped with fresh burrata cheese from Andria, Italy, and homemade anchovy "caviar" |
| Risotto alla Pizzaiola | $28.00 | Carnaroli risotto blended with a burnt cherry tomato sauce, caper and black olive powder, caciocavallo cheese fondue and sundried tomatoes |
| Ragú d'Anatra | $30.00 | Homemade fettuccine pasta and slow cooked duck leg in a garlic, butter, thyme, orange and black pepper sauce mixed with Parmigiano Reggiano DOP cheese aged 24 months and topped with orange zest and cacao beans |
| Spaghetti, Seppia e Piselli | $32.00 | Mancini Italian pasta, boiled & fried cuttlefish and a fresh pea cream butter sauce topped with a black squid ink crumble |
I Secondi
| Millefoglie di Melanzane | $24.00 | Fried and breaded eggplant layered with cherry tomatoes and bufala mozzarella DOP cheese served with tomato sauce, a balsamic reduction and basil emulsion |
| Branzino in Primavera | $30.00 | Grilled branzino filet served with sautéed asparagus, fava beans, fresh green peas, popcorn capers and a candied Sicilian lemon sauce |
| Cotoletta di Pollo | $30.00 | Free-range chicken breast cutlet crusted in chamomile seasoned breadcrumbs and fried in clarified butter served with arugula, cherry tomatoes and Parmigiano Reggiano DOP cheese flakes aged 24 months |
| Filetto di Maiale Scottato | $30.00 | Oven baked pork tenderloin served with baby vegetables and homemade apple sauce |
| Zuppa di Pesce | $32.00 | A prawn, calamari, cuttlefish and branzino soup finished with a cherry tomato and basil fish broth, poured tableside, and served with toasted bread |
| Fiorentina - for 2 | $110.00 | Pre-sliced Porterhouse Pat LaFrieda steak finished in butter, garlic and thyme, served rare on a sizzling skillet with sides of roasted potatoes, chilled heirloom cherry tomatoes with baked shallots and green beans seasoned with lemon and olive oil |
I Contorni
| Patate al Forno | $10.00 | Roasted potatoes, thyme, salt, EVOO |
| Fagiolini all'Agro | $10.00 | Green beans, lemon, EVOO |
| Insalata di Finocchi | $10.00 | Raw fennel, orange gel, EVOO |
| Zucchine Fritte | $12.00 | Rice flour fried zucchini sticks |
I Dolci
| Affogato 2k19 | $10.00 | Vanilla gelato bar and dark, milk & white chocolate shavings served with hot espresso, poured tableside |
| Tiramisù | $12.00 | Espresso soaked Savoiardi cookies in a cream of mascarpone and bitter chocolate topped with cocoa powder |
| Panna Cotta | $14.00 | Milk chocolate panna cotta topped with a dark chocolate crumble and served with a berry, chamomile and Earl Grey tea, poured tableside |
| Cannoli | $16.00 | Four lightly cinnamon seasoned cannoli filled with ricotta cheese, sugar and chocolate shavings served with homemade orange jam |
| Semifreddo Burro di Arachidi e Popcorn | $16.00 | Peanut butter semifreddo topped with popcorn and caramel sauce |
| Gelato o Sorbetto | $9.00 | Selection of three scoops of seasonal gelato or sorbet |
Reviews and ratings
4.8
Excellent
Based on 98 reviews
Noise level
Moderate
4.7
Food
4.8
Service
4.9
Ambiance
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