Be Pasta: A Cozy New Italian Spot in Park Slope
A peek inside Brooklyn's newest artisanal pasta spot with natural wine, from the team behind Terre BK
I attended Be Pasta’s preview last night! From the same team behind local favorite Terre BK, Be Pasta officially opens this Friday, March 28.
Be Pasta is a special neighborhood Italian restaurant, created for the community. It’s cozy (it’ll feel completely natural starting a conversation with your neighbor), the food is made with love, and the experience is brought to life by chef Andrea Pancani (Le Cirque, Sant Ambroeus), sommelier Alessandro, and host Daniele.
The Chef (Andrea Pancani): Hailing from Tuscany, Andrea brings a deep passion for Italian cuisine, its traditions, and it’s craftsmanship. His culinary philosophy revolves around sustainability and creativity, embracing a zero-waste kitchen while remaining true to the roots of Italian pasta-making. Every dish tells a story of ancient grains, seasonal produce, and Ime honored techniques.
The Sommelier (Alessandro from Milan): Alessandro’s expertise in natural wines adds an emotional layer to every meal. His carefully curated selection of farmers wines is not just a pairing but a perfect complement to the flavors on the plate. His wine list is designed to surprise, delight, and elevate the dining experience, giving guests a chance to explore new, exciIng wine profiles that pair seamlessly with each dish.
The Host (Daniele from Umbria): Daniele’s passion for Italy’s diverse regional cuisines and rich culinary traditions brings a warm, welcoming touch to the Be Pasta experience. Known for creating an atmosphere where every guest feels at home, he takes pride in sharing the stories behind the dishes, the wines, and the culinary philosophy that drive Be Pasta. His hospitality ensures that each meal feels like a personalized, unforgettable journey.
The experience begins with the fun ritual of “checking in” with your loyalty card (I totally did it wrong), setting the tone for a dining experience that feels personal and nostalgic.
There are some delightful surprises in store when you visit. Artisanal pasta is at the heart of every dish, with playful names (traditional Italian proverbs) you’ll want to ask about - here are some of them that we enjoyed:
Save Both the Goats and the Cabbages: Brussels sprouts carpaccio, anchovies from Canale di Sicilia, capers “intingolo,” and steamed Fregola pasta
Caprese: To be eaten with your hands! My favorite - bursting with flavor from chilled tomatoes and basil oil.
To Go to Bed with the Chickens: Tumminia durum wheat busiate, with a beautifully fragrant slow-cooked ragù of three white meats (goose, chicken, and rabbit). The pasta is from a family-owned Sicilian "pastifici", Filippo Drago.
There is a focus on zero-waste dishes made from thoughtfully and sustainably sourced ingredients. Pair your meal with a glass of natural wine or a vermouth cocktail on tap - you can even order pasta at midnight!
Thank you to the Be Pasta team for the warm welcome, and to the wonderful owners Daniele, Monia, and Monia’s husband Alessandro. Make sure to also check out their other great restaurants Spes (East Village), Have & Meyer (Williamsburg), and Terre BK (Park Slope).
You can visit @bepastany at:
447 1st St, Brooklyn
(Between 6th & 7th Ave, closer to 7th Ave)
Reservations are available now on Open Table!
Continue below the paywall to see a preview of the menu and more photos: