Albert Di Meglio at Barano

Bio

Barano is South Williamsburg’s wood fired seasonal Italian restaurant by Chef Albert Di Meglio. An alumnus of Le Cirque and Osteria del Circo, but most recently, at Rubirosa, he mined the culinary memories of his Italian-American childhood on Staten Island, which inspired the concept of his restaurant.

Accolades

  • Bib Gourmand
    Michelin Guide
  • Top Six Hot Spots in NYC
    Zagat Survey
  • Best of NY (Best Slice)
    New York Magazine
  • 100 Best Dishes (vodka slice)
    Time Out New York
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Albert Di Meglio reviews  at post.venue.name
"These meatballs have been on the menu since day one. They sell in insane amounts ....glad to see that.... . . Growing up I was taught beef, pork and veal was the only meat for meatballs from my grandmother. She taught me my basics . . However I’m glad to say she was WRONG... dry aged beef is the only meat for meatballs...why? ..... because they are fucking delicious !!!! If she was still around I think she would agree with me too!! . . Come on in @baranobk and let me make you a believer . . #meatballs #meatball #dryaged #beef #italian #italianamerican #pasta #parmigiano #ricotta #tomato #pummarola"
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Chef Albert Di Meglio reviews  at post.venue.name
"Scallops from @sea2table were amazing. The fire seemed to like them as well."
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