Restaurants open in all neighborhoods of the five boroughs of New York for many reasons. People have moved there, and new residents set up shop to bring the area what it needs, or a neighborhood has a shortage of restaurants to service the community. Such is the case with Castell’s, a new Italian kosher restaurant opening at 222 Avenue U in Gravesend Brooklyn.
The menu created by Daniel Matias Britos, a restauranteur who hails from Uruguay and is known to the community who lives between Gravesend Brooklyn and Deal New Jersey from the restaurant Teva, and his longtime collaborator Chef Tino Olivera, the food is simply and elegantly Italian using imported ingredients and ones fresh from the market. At Castell’s culture and culinary traditions are highly valued alongside seasonality and quality with respect to kosher customs and principles. Two wood burning
ovens produce classic Margherita and Bianca Pizzetes, and Parmigiana di Melanzane; Caponata di Melanzane is made using Fairy Tale Eggplant, with Ricotta served on Crostini. Occhi, the ricotta filled pasta pillows are served with a lemon cream sauce, while Rigatoni alla Puttanesca is classic with Olives & Calabrian Chili; fish entrees offer traditional preparations of Branzino, Salmon, Wild Dover Sole and Filet of Sole.
The wine selections are curated by sommelier Ralph Mann and are from France, Italy, Israel, Spain, New Zealand and the United States. Signature cocktails created by barman Milan Obrenovic (Little Branch, Casa Cruz) include Beatrice; Mezcal, beets, apple shrub, Disaronno, ginger, parmesan cheese foam; Truffle Hog; Roasted pineapple infused whiskey, peaty scotch, truffle honey syrup, ginger; and Castell’s Martini with Cardamom infused vodka, homemade sweet vermouth, coffee liqueur. Attention to detail has not been spared in any aspect and since both bottled Campari and Vermouth are not kosher, Castell’s bar manager has chosen to make them in-house. Veteran restaurant professional Henry Aquilar meticulously oversees service to be gracious and synchronized.
Castell’s is modern in design, and comfortable. Seating 110 guests, the 3800 square foot space is surrounded in white oak panels, and in a herringbone pattern on the floor. Large antiqued mirrors on one wall are surrounded by a wallpaper of oversized fresh flowers by Phillip Jeffries, and lighting designed by Matthew Tirschwell makes use of iGuzzini designed fixtures. Tables are covered with imported linens, and topped with San Bonnet utensils, fine Ginori china and Riedel glassware. Faux mohair covers the banquettes and chairs, and quartzite tops the pizza bar with a view of the two wood burning ovens, as well as the cocktail bar bringing a rusticity to the refined surroundings.
Castell’s is open for dinner only Sunday – Thursday from 5pm – 10pm.
