Are you a local business?
A Look at Piccola Uva's Menu, Opening Soon
Wednesday, October 10, 2012 at 11:25AM 
If all goes to plan, the neighborhood will be getting two new pizza places this week. We all know about Brooklyn Central (opening today at 5), and this one, Piccola Uva, will be run by Martino Pisani, who also owns Tutta Pasta across the street and in Hoboken.
Back in July, when Pisani announced that the restaurant would be taking over the space last occupied by Chickadee Chick on Seventh Avenue between Garfield and Carroll Streets, he told Patch that the restaurant "would make the block feel alive again" by serving "good quality food, but not too expensive.” Well they're just about ready to open, so we'll soon know if his prophecies come true.
In the meantime, here's a look at the focused menu. The real standout? Dollar slices, as promised. Click for larger versions.
;)
;)
;)
Coming Soon in Food, Storefronts
Reader Comments (30)
Well Tutta Pasta is horrendous in nearly every way so not much hope for this one. Glad the space is rented, but would have preferred something a lot more interesting like Vietnamese or BBQ or something. This place looks as tacky as it's neighbor across the street and my guess is the food will be just as bad. That menu looks boring and lame. Sorry, I usually like to support every new business, but more crap like Tutta Pasta just doesn't do it for me.
Owned by the same people as that umm, "italian' restaurant Tutta Pasta? BLECH, blech and more blech!
Can't even spell "Caesar" salad. And what is a "stripe" sirloin steak?
I don't know what kind of person eats at Tutta Pasta. People with no taste buds? With no sense of what makes for nice ambiance? People who want to overpay for generic, mediocre red sauce pasta? I really don't get it.
There are so many great restaurants in Park Slope, and some nice Italian ones at that. The selection of bruschette says it all. Not an ounce of creativity. But somehow Tutta Pasta stays open. So what is it? What makes people go?
@Em: Laziness. It's the same reason why Sotto Voce is still open when places like Va Beh are down the block. Why walk 10 minutes for great food when you can have something perfectly mediocre to terrible at the corner?
Agreed this place would do well in a LI suburb -it has no place in PS
Laughable, but fun!
How about this one?
14" Midium
I believe medium in Italian is "medio" so not sure what this means either.
Not sure how TP stays open. Maybe they also own the building? Would be great to have something different in that space. The smaller space probably won't last long though.
Wait...another one: Tapemade?
Is this a joke? Are we being punked or is this guy just that stupid and lazy?
It's almost insulting. If you can't pay a dish or ingredient respect enough to spell it correctly how much care is actually going into the preparation?
This place is a joke. So is Tutta Pasta.
I believe they must be fronts for something. There is no way they make enough money for rent (and expansion) on the terrible food they serve.
Is that plastic plants in those wine barrels out front? Cause they look plastic.
My general rule of thumb: Do not eat in establishments which use plastic plants. It means you are too lazy to even water a real plant, so why in the world would I ingest into my body something you have 'prepared'
How about you give this place a chance to open before you pronounce a death sentence? Who knows, their pizzas might be good. Let's see what kind of oven they use, what quality ingredients they use, how experienced and skillful their pizziaola is. Jeez, if a place is owned by Dale Talde or prepares pork, marrow and organ meats or if it serves booze, you guys all pronounce how "excited" you are to have it and how you can't wait to try it.
I remember when TP was one of only a handful of child-friendly restaurants in the Slope and we all thought it was just fine....
I don't think we need to give it a pass. The menu looks terrible and Tutta Pasta is terrible. Being child friendly is no excuse for bad food.
What next, you'll give it a pass when it opens too? I hate the mentality that we should just accept mediocre/bad just because someone tried. It's like giving kids awards for everything these days just for completing something.
If it's not good, it should be called out for being bad and people can take their money and feed it into worthy, productive businesses.
If you can't even type a menu without 5 major typos, you shouldn't get a pass. And yes, those plants are fake. As is the food at Tutta Pasta. Even Aunt Suzie's was better than TP and that's not saying much at all.
Stella-The reason a new Dale Talde rest. (or any other new opening) gets good buzz is because of the track record of the chef/owners. Thats exactly why this place is getting dissed. The owner of Tutta Pasta has a long and undistinguished rep in PS.. Maybe hell surprise but hes had years to surprise at TP.
http://blog.zagat.com/2012/10/new-yorks-8-best-new-restaurants.html#utm_source=ztwitter&utm_medium=twitter
Talde was just today named the 2nd best new restaurant opened this year in NYC by Zagat. You can't even put these places in the same category, it's foolish. Some of you seem to have a real problem with Talde, but many of us LIKE having a fantastic restaurant in our neighborhood.
@ed: your comments are disturbingly arrogant. If you had some kind of horrible experience at TP or are a disgruntled ex-employee, perhaps you should let us know. Otherwise, the fact that you simply don't like Tutta Pasta (I don't care for it either, nor do I care for Sotto Voce. I make better pasta at home than either place does) doesn't justify the tirade you make against Piccola Uva. It's simply not fair to the person who is trying to build a business in that space. If it proves to be bad, we'll all announce it soon enough. But to judge the quality of the food on the typos on the menu or your opinion of the guy's other restaurant is just outrageous.
Stella's now the defender of local establishments. What a hoot.
$27 for a rack of lamb from the owners of Tutta Pasta. Hilarious.
If you're going to open in the same neighborhood as Al Di La and Franny's, your ass better have brought it. I give this as much of a chance of doing so as the Jets winning the Super Bowl
It is rather hilarious, Brooklyn Bawler.
The queen bitch of pretty much anything new opening and stella has the nerve to defend this place.
I agree, it's a hoot. Must be some sort of multiple personality disorder. Up until this post, she's pretty much criticized every new business mentioned on this blog. But Tutta Pasta she will defend to the death! (even though she doesn't like it and doesn't go there).
I see one person posting multiple comments. I am not defending Tutta Pasta, I am defending Piccola Uva. It isn't even open yet.
As for attacking "every" new joint in the Slope, yeah, right.
It's completely fair to judge a restaurant on its menu and presentation. That's how they're choosing to put forward themselves and their knowledge and care of food. If they can't get some basics of the cuisine right, why should we trust them with the food itself? Additionally, if the same restauranteurs have a track record of putting forth bad and overpriced cuisine at one place, what makes us think they would do something different at another?
Pass? No way. Show me you care enough to look the freaking words up in a dictionary and I'll let you cook me some pasta.
Also, I ordered pizza once, just once, from Tutta Pasta and it was easily the worst I have ever received as delivery pizza in my 8 years of living in NYC. The dough was bad, oven not hot enough, no char whatsoever, it was hardly even browned. It would difficult to do worse at home, on your first try with no experience in pizza making at all. Let's hope they've learned a few things...
Sorry, I have lived here for more than 25 years and I never thought Tutta Pasta was just fine. And, being a "child friendly" restaurant means nothing to me, and, yes, I have young children
Wow, the amount of vitriol here and bandying around the words "stupid and lazy"? These are the kind of entitled, pretentious, First-World-problem-having Park Slopers that the rest of the city scorns so much. Who eats at Tutta Pasta and Sotto Voce? Not me, not you, but obviously there's an audience - there are always diners at both places. Could be hospital workers, visitors to the hospital or the neighborhood, employees of other businesses in the neighborhood. Maybe the neighbor's grandparents who are visiting from New Jersey want a cheap, red-sauce place to take their kids? Or maybe, heaven forbid, there are actual Park Slopers who like these restaurants? Or who can't afford the newer, trendier, higher priced places? The idea that someone near 4th Street is going to decide to walk to Flatbush instead for Va Beh is laughable, but it's the presumption that a Sotto Voce patron is the kind of person who would rather eat at Va Beh that shows the lack of awareness here. They're two totally different animals. Tutta Pasta, Sotto Voce, and maybe the new wine bar aren't for you, they're not for me, but they're for someone, clearly. Get over it.
You don't think misspelling English words on a menu that you're presenting to a well educated neighborhood is stupid and lazy? I do, and I'm far from a pretentious Park Sloper. Believe me, I don't fit that mold at all. I'm just someone with a college education that values proper spelling. I don't think that's outrageous.
I'm not saying the place won't succeed. Maybe this guy's learned a thing or tow and the food will be fine, maybe it won't. But fix the spelling errors...it is, at the very least, lazy.
Meh, show me someone who thinks that a $12 beef burger is cheap, and I'll show you someone at risk of being "entitled" and "pretentious."
These are the same prices as Al Di La, one of the best Italian restaurants in the city and in our neighborhood. If you'd rather spend the same money, but are so lazy you'd rather just eat crap and pay the same price, I think we're allowed the freedom of speech to call a spade a spade.
This is not cheap food unless you count the $1 slices, which sounds horrible. Cheap dough, cheese and tomato sauce does not a meal make. I'd rather spend a couple bucks on the falafel place next door.