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  • Writer's pictureMary Ann

Now That's Italian: The City's Best Sicilian is at Bella Gioia in Brooklyn

Bella Gioia's 26 year old chef/owner Nick (Nico) Daniele is turning out some of the finest Italian food in New York City. Born and raised in Staten Island, Nick was classically trained at world renown schools, both in Parma, Italy at ALMA Scuola Internazionale di Cucina Italiana and NYC at The French Culinary Institute and then worked at Del Posto, Arté Cafe and Cooking Channel. Daniele keeps true to his ancestral Sicilian roots at this 62-seat gem, nestled on a bustling stretch of 4th Avenue on the border of Park Slope/Gowanus.

Nick’s familial origins are in the Sicilian seaside city of Cefalu, so his menu reflects a cornucopia of historical influences, and the region’s abundant ingredients -whatever isn’t house made is imported from Italy are transformed into contemporary signature dishes.

Bella Gioia is a welcoming space, with a vaulted brick ceiling and reclaimed timber feels like you’ve walked into a beautiful wine cave at a farmhouse in Italy, thanks to the award-winning design of Hecho Inc.

The large, inviting circular 12-seat bar is made of train depot wood and clad with brightly colored broomsticks that surround the core of the space, beckoning visitors.The gorgeous space lends itself to hosting special dinners, events and parties.

Surf & Turf

Tumminia (Ancient Grains Pasta)

Bella Gioia's menu features a seasonal, flavorful combination of locally sourced, housemade and premium imported Italian ingredients... and Chef Nick's heart and soul. Signature items include:


Arancini, Frittu Mistu, Calamari Fritti, Deep Fried Burrata, Purpetti


Imported & housemade Italian Meats and Cheeses


Pizzas are house made using a fermented "mother dough" with 00 flour Sicilian-style pizza Sausage, stracchino, chili flakes Arugula & Prosciutto, parmigiano, balsamic glaze Fig, Speck, Gorgonzola dolce

Seasonal Soups / Salads / Sides

Pasta Tumminia ancient Sicilian grain pasta, pesto alla trapanese, almonds, caciocavallo cheese (sausage) Pasta Cu Sarde imported sardines, raisins, pignoli nuts & toasted breadcrumbs Pappardelle Cu Coda Di Bue Oxtail ragu, peas, caramelized onions, canestrato


Surf And Turf scallops, steak, potato puree, roasted potato, cipollini in agrodolce, red wine sauce Lonza Di Maiale pork loin (Cherrywood smoked), Brussels sprouts, parsnip puree, maple demi-glace Mirruzzu pan seared cod, cannellini beans, olives, capers, cherry peppers, cherry tomatoes, cauliflower puree Cotoletto Di Viteddu breaded Veal Cutlet with Arugula, Cherry Tomatoes & Onions topped with a Balsamic Vinaigrette Costolette short rib, sweet potato puree, broccoli rabe, red wine reduction

Mela Dessert (apple smoked w/cinnamon stick)


The housemade desserts change with the seasons: Cannoli Tiramisu coffee reduction Panna Cotta chamomile infused, glazed peaches, brown butter powder, hibiscus gelee Chocolate Brownie caramel sauce, candied popcorn, corn gelato Mela apple, marsala reduction, pumpkin cream, sucree, smoked with cinnamon stick

View menu here.

Pumpkin Ravioli

Bella Gioia's bar program features Italian craft beers and Sicilian wines. Signature cocktails are composed of seasonal ingredients and Italian spirits:

Bar Blood Orange Margarita L'hanky Panky Italiano Barrel Gin, Fernet Branca, Averne, Amaro Erborista, Ginger Syrup, Lime juice, Bitters Il Cacacciulo Cynar, Saint‏ Germain, Medley Brothers, Vermouth Fico Ubriaco Imbue, Aperol, Prosecco Il Cugino Old Overholt, Ginger Syrup, Maraschino, Orange and Lemon juice, Amarena Cherry Fizzy Mojito D'autunno Cherry Heering, Bacardi, Maraschino syrup, Lime juice, La Croix Cherry Lime soda Demonio Makers Mark,‏ Cherry Heering, Nardini, Chili Flakes; Negroni Click here to view bar menu.

Blood Orange Margarita

209 4th Avenue, Brooklyn, NYC 347-223-4176 Hours of Operation:  TUES – THURS 5:30pm to 10pm FRI 5:30pm to 11pm SAT 5pm-11pm SUN 2pm-9pm


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