Cobble Hill's Brucie Will Make Lasagna Dinner For You

Cobble Hill newcomer Brucie is the kind of place where special requests are honored with impunity and reimaginings of Italian-American food are on par with those at the wildly popular Torrisi Italian Specialties.

But being a home-trained cook (with no prior restaurant kitchen experience), chef-owner Zahra Tangorra realizes that some nights you want to stay in. Now, Brucie's lasagna and meatball drop-off service gives you the best of both worlds.

Simply drop your own lasagna pan (approximately 11-by-14 inches) into the waiting hands at Brucie; on your way home from work the following night, you can pick it up filled with lasagna.

Or bring in a pot to be it filled with 20 meatballs doused in classic marinara for $45. Made with house-ground Duroc-Hampshire pork and grass-fed beef from Nectar Hills Farm, they're the kind of meatballs we wish we could make–if only we had the time.

Lasagna offerings change with the seasons: Current options include classic meatless lasagna ($55); eggplant, tomato and Swiss chard ($65); goat cheese and mushrooms ($65) and roast pork and butternut squash ($75). Come deep winter, expect dark leafy greens, beets and turnips to make their way into the rotation.

And if you don't have a pan? Brucie will soon add pans to its shelves of other pantry staples, which include Caputo Bakery breads, meats from Salumeria Biellese and P&H Soda Co. syrups.

Brucie, 234 Court St., Brooklyn; 347-987-4961 or brucienyc.com