A new elevated pasta concept has just opened up in Brooklyn.
Located at 447 1st St. in Park Slope, Be Pasta is a new pasta-driven experience that explores the versatility of pasta dishes. The concept is brought to life by the team behind acclaimed Spes (East Village), Have&Meyer (Williamsburg), and Terre (Park Slope), and in collaboration with three Italian artisans: Chef Andrea Pancani, Sommelier Alessandro, and Host Daniele.
Each member of the team brings their expertise to the experience, with Chef Pancani developing a menu that focuses on sustainability and creativity through authentic Italian cuisine. Each dish is named after an Italian proverb that links to the brand’s traditional roots and is made with fresh, natural ingredients.
Some standouts on the menu include “The Night is Still Young” (Linguine “Mancini” | Fermented black garlic confit puree, parsley oil, marinated peperoncino, breadcrumbs & Calabrian Pecorino), “To Take Fireflies For Lanterns” (Homemade Pheasant agnolotti, arrosto sauce.), “To Go To Bed With Chickens (Filippo Drago Tumminia durum wheat ancient variety busiate, with slow-cooked ragu of goose, chicken & rabbit) and “You Can’t Keep a Chickpea in Your Mouth” (Homemade Chickpeas and potatoes gnocchi, Blue Cheese, chickpeas faba, and green chickpeas).
The Sommelier, Alessandro, brings a selection of natural wines that add an emotional layer to each meal. While you can choose a wine based on your own liking, Be Pasta encourages you to choose based on your mood, allowing you to try something new that pairs seamlessly with your dish.
The experience is brought together by Daniele, who brings a warm, welcoming touch to the experience through his love of Italian tradition. Be Pasta offers an intimate setting that allows diners to connect with the food and the team.
Reservations for Be Pasta are available on OpenTable. For more information, visit bepastany.com.
