Oxtail & seppia at al di là
al di là
Park Slope
Mon noon - 3:00 pm, 6:00 pm - 10:30 pm
Tue noon - 3:00 pm, 6:00 pm - 10:30 pm
Wed noon - 3:00 pm, 6:00 pm - 10:30 pm
Thu noon - 3:00 pm, 6:00 pm - 10:30 pm
Fri noon - 3:00 pm, 6:00 pm - 11:00 pm
Sat 11:00 am - 3:00 pm, 5:30 pm - 11:00 pm
Sun 11:00 am - 3:00 pm, 5:00 pm - 10:00 pm
248 5th Ave
Brooklyn, NY11215
Call: 718.783.4565
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Chef John Taus reviews Oxtail & seppia at
"This is probably the strangest surf-and-turf combo ever, but this dish is a standout! The polenta is super creamy and works great with the braised cuttlefish, or sepia, and oxtail ragu. I almost ordered another one! The pastas don't disappoint either, so save some room."
Chef Dale Talde reviews Oxtail & seppia at
"A beautiful and inventive dish that's straightforward, too. Oxtail, ink, and sepia are braised tender, then topped with creamy polenta. You get a nice, fresh, briny seafood flavor from the sepia mixed with the deep, rich flavor of the oxtail—the best kind of surf and turf."
Chef Marco Canora reviews Oxtail & seppia at
"If you don't like to wait on line, go for lunch. This Brooklyn trattoria doesn't take reservations and dinner is a mob scene. If you want to try the seppia (cuttlefish) with oxtail though, you'll have to take your chances with the dinner crowds."
Chef Mario Batali reviews Oxtail & seppia at
"I love how this dish combines the murky, sea bottom-scented, slow-cooked seppia (cuttlefish) with Pliny-esque and unctuous oxtail. It's served with polenta at Brooklyn's always popular Al Di La."

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