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Tagliatelle with Morel Mushrooms at Anella
Chef Todd Andrews must get up awfully early in the morning in order to score such an impressive greenmarket bounty. The menu at this seasonal Greenpoint restaurant already includes Asparagus Soup with Lemon Gremolata and Goat cheese Crème, Artichoke and Fennel Salad, Tagliatelle with Morel Mushrooms and English Peas, and a wedge of impossibly creamy Homemade Burrata, served with Shaved Asparagus, Mache, and crispy Spring Radish. And no matter the season, we always feel cheered by a loaf of Anella’s homemade bread, baked and served in a terra cotta flowerpot.
222 Franklin St, (718) 389-8102