They say even in the worst relationships, you can find one positive thing – for me that positive was learning about Noodle Pudding in Downtown Brooklyn. A few years back I began going to Noodle Pudding, and I try to make it there once every few months. So like most people, you are probably wondering, why is this place that serves some of the BEST ITALIAN food in all of the borough called Noodle Pudding. Rumor has it, the last name of the owner Antonio Migliaccio, translates to Noodle Pudding but I can neither confirm or deny this.
The restaurant is located on Henry Street, and has no sign on the outside. The only reason I know where to go all the time, is by looking at the large gathering outside of the door. They do not do reservations (however, I have called up a few times for large tables and they were cool with it) and are cash only. The places is the epitome of old school Italian – with a ton of rotating specials every time you visit – which makes it hard to write this review, especially since you cannot find an accurate menu anywhere. I am going to go off memory for some of these dishes, so bare with me, keep in mind I have been there more than a dozen times.
- Gnocchi: Homemade and pretty much melt in your mouth, no need for using any of your teeth. You have two options for the sauce, on a regular red sauce or the butter sage sauce. Both are great, but you can always get red sauce – go with the butter sage sauce. You taste all the components, including the nuttiness of browned butter and earthiness of the sage.
- Tagliatelle Bolognese: another dish you can taste the freshness of the pasta. Great basic dish, with some hearty chunks of meat. Last time we went, , last Tuesday, my fiancé’s father had it – and wiped the dish clean.
- Straccetti: Thinly pounded beef, finished with truffle oil and shaved parmigiano. The beef has always been tender, and cooked beautifully with a charred outside and pinkish red on the inside (the way I ordered it).
- Tagliata: I think the better out of the two beef dishes, and I have ordered this/recommended this multiple times. To often the steaks flavor is concealed behind the seasoning of the chef. Not the case when it comes to this prime rib, which is just done perfectly – seasoned with rock salt and rosemary. The crystals of salt and flakes of rosemary just truly compliment the meat, rather than mask the taste of this juicy cut. The only time I had anything similar was, once in Florence and once at Aurora Soho.
- Rabbit: Which is one of the main reasons I goto Noodle Pudding. The style changes often, one of which includes a four-course dinner all of rabbit, which I have been dying to try. Last time I went, last week, I had the Rabbit Ragu, which was out of this world. Highly recommend ordering the rabbit, give it shot – I can practically guarantee no matter the style, you will love it.
- Salmon: I generally do not like salmon, unless its sashimi – but the other night my fiancé’s mom order this, so I figured I would give it a try. The salmon is pounded thin, cooked medium, with a side of escarole and beans. I actually enjoyed it, and my future mother-in-law, said it was some of the best salmon she has ever had.
- Lasagna: had it for the first time last week, stole some off the person to my left, and it was a perfect pieced of lasagna. Homemade pasta sheets, meat, and delicious sauce – perfection.
- OCTOPUS BRUSCHETTA: Leaving one of my favorite dishes for last. Noodle Pudding has definitely mastered the art of pulpo cooking – and they served the eight-legged creature in a tomato sauce, with some slices of toasted Italian bread. The braised outside, with tender meat, makes this one of the best octopus dishes I have come across. As you can tell from my Charlie Bird, Peasant, Piacere, Rubirosa …etc, I know my pulpo, and you should take my word when I say ORDER THIS.
I should be heading back over soon, but above is just a start of all the items I have ate over the years. Also, one of the best things – which isn’t even on the menu – the bread they come out with once you sit-down. The bread seems fresh out of the oven, and is accompanied by olive oil with fresh herbs and pepper. I would have been content making a meal out of that.
In a few years when I retire, approximately 40 years, I want to goto the island of Ischia and see if the food is anything close to the amazing food created by Anthony Migliaccio and his team.
Additionally there is a great interview with the owner, click this link, from Nona Brooklyn. I think you should give it a read to better understand this amazing establishment.
38 Henry Street
Brooklyn, NY 11201
Photo Credit: Bored in Brooklyn