Scriptum Brooklyn's culinary vision is the brainchild of executive chef/manager, Antonio De Ieso, who lives in Williamsburg, grew up in Florence, and who most recently worked as Executive Chef for Le Cirque at Casa del Campo; at Caffe Dei Fiori with Deleon Pinto, who now runs Robuchon in Manhattan; at Osterio del Circo as Executive Chef; at Le Cirque on the pastry team; and stage at Daniel by Daniel Boulud.
The focus is on Italian food based on De Ieso’s roots combined with an international twist based on travels in France, Spain and throughout the U.S. Many menu items are made in-house from pasta (there are also gluten-free options) to focaccia to bomboloni to ice cream; herbs and spices are grown in urns in the eatery’s garden. The menu features signature dishes.
The main menu is in addition to signature farcita and Stromboli from the new pizza oven menu. Under the direction of new pizza chef, Marco Gialone, from Naples via San Matteo in New York, the dough for each pizza, of which there are 15 offerings on the new pizza menu, is fermented for 48 hours. One signature is “sun and moon” – half calzone/half Margherita with truffles and ham in the calzone.
Scriptum Brooklyn's lounge is bordered with unique custom murals and an imposing 50 foot natural edge bar. The focus of both is two-fold: wine by the glass, quartino and bottle, selected personally by De Ieso based on quality as it relates to his Italian background and travels; and cocktails originated by SB's enviable mixologist based on his expertise with fruit and herb infusions and using different kinds of ice. All syrups are made by hand as are all purees and infusions. Cocktails are named for literary folks and the list of each will be updated seasonally.
Scriptum Brooklyn has outdoor seating steps from the North 6th Street stop on the new East River ferry. In Spring 2018 SB readies to open its 5,000 square foot garden. Stay tuned ..... !