The Feed first look: Red Gravy

Last Friday, Saul Bolton—the Michelin-starred Brooklyn toque behind Saul and the Vanderbilt—unveiled Red Gravy, an exposed brick, 75-seat trattoria. Homemade pasta (including tagliatelle with wild-boar sugo) and whole butchered animals (worked into dishes like braised lamb shoulder with chicory and fennel) form the foundation of Bolton’s seasonal Italian menu. Antipasti, such as a local bass crudo, lean heavily on fish. Sidle up to the copper-trimmed bar for homemade amaro, wines of the lower Boot and cocktails like the rye-and-Cynar-based Whiskey Skiffer. Check out the menu below. 151 Atlantic Ave between Clinton and Henry Sts, Brooklyn Heights (no phone yet)

Antipasta

Pickles $4
Seasonal selection

Olives $4
Fennel, orange, chili

Arancini $5
Smoked mozzarella

Winter caponata $13
Artichoke, cardoons, Cerignola olives, cauliflower

Meatballs $9
Soft polenta, gravy

Italian greens $9
Walnuts, pickled onions, pear

Crudo MP
Clementine, almonds, chilies

Octopus $15
Castelvetrano olives, chicory, salmoriglio

House-made mozzarella $16
Farro, winter greens, walnut pesto

Primi

Casarecce $15
Cauliflower, Taggiasca olives, anchovies, garlic, chilies, pecorino

Orecchiette $17
Spicy lamb meatballs, rapini, ricotta salata

Tagliatelle larghe $17
Wild-boar sugo, Parmesan

Ravioli $16
Mushrooms, smoked bone marrow

Bucatini con sarde $20
Sardines, fennel, pine nuts, currants

Segundi

Porgy $20
Melted onions, lacinate kale

Swordfish $26
Tomato, olives, capers

Rabbit $24
Escarole, roasted onion

Heritage pork $26
Braised cabbage, pancetta, black pepper

Contorni

Potatoes al forno $6
Garlic, rosemary, sea salt

Roasted cauliflower $9
Garlic, olives, anchovies, chilies

Slow-braised escarole $7
Guanciale

Caramelized butternut squash $7
Garlic, mint, hazelnuts

Piatto del giorno

Monday
Pasta al Forno

Tuesday
Calabrian pork sausage, peppers, onions

Wednesday
Spaghetti and meatballs

Thursday
Chicken for two

Friday
Whole fish for two

Saturday
Grilled aged ribeye for two

Sunday
Sunday gravy

Selection of cured meats (Eight for one; 15 for three; 20 for five)

Prosciutto, coppa, soppresata, lardo, bresaola

Selection of cheese (Eight for one; 14 for three; 17 for four)

Westfield Farm goat, Hudson Red, Bellwether Farms sheep, Rogue River blue