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
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