On the southern end of Court Street, in the vicinity of Buttermilk Channel, Prime Meats and Frankie’s 457, proprietor Alessandro Peluso is introducing Brooklyn-style. As owner of Cacio e Pepe and Bocca, he brought Roman cuisine to Manhattan. Now he’s bringing authentic cooking from the American melting pot to the neighborhood he calls home.
Picture this: You are greeted at the door of Old School Brooklyn (OSB) by general manager and partner Pasquale Failla who has worked closely for many years with Pelusa at his restaurants. He invites you into a dining room that reminds you of a Brooklyn parlor, circa 1930, decorated with vintage knick-knacks, family photos, an antique Singer sewing machine, farming implements on the wall, and mother’s best China secured in a glass cabinet. You’ll be eating with mismatched vintage cutlery.
You won’t find upscale, re-imagined meatloaf or deconstructed lasagna here. Instead, you’ll find the real deal: Heaping portions of homey, hearty, rustic food exactly like your family might have enjoyed back in the day.
The food coming from chef David Buico’s kitchen is nostalgic, based on memorable home cooked meals he enjoyed growing up in the Bay Ridge. He remembers Sunday suppers with good food, good wine and good friends and brings the same experience here to you. The Italian-American chef considers himself “grandma-trained.” From her, he learned the style of cooking he brings to OSB, but he also honed his professional skills at restaurants including Patina, Bocca, and Fresco by Scotto.
Chef Buico’s fresh pastas include hand-rolled cavatelli with sausage ragu and broccoli rabe or rigatoni with wild boar Bolognese and herb ricotta. Everything is handmade, and home style, served in generous portions at modest prices. Mozzarella, creamy ricotta, sausage, and pates are all made on premises.
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