Brooklyn's Hot Spots: Anella

The village atmosphere of Brooklyn's Greenpoint has inspired small business owners in the food and wine industry to do great things. Anella, a relatively new neighborhood restaurant, embodies the mellow and understated hip atmosphere that makes Greenpoint so popular.  The rustic design and friendly staff make it clear that this spot is not about frills or gimmicks, just really great food in a comfortable environment.

 

             As relaxed as the décor and staff are, the attention to culinary detail and selection of ingredients is of the highest standard. Working with local farms and using sustainable ingredients wherever possible, Anella caters to the sophistication and social awareness of the neighborhood.  The modern American/Mediterranean food is comforting and wholesome. There’s no molecular gastronomy here, the creativity of Chef Ogrodnek relies on his intuitive balancing of natural flavors present in high quality ingredients. He walks the fine line, making everything on the menu approachable without being boring.

            Alfred DiScipio equally contributes to the charm of Anella with seasonal cocktails and thoughtful wine list. They feature wines from lesser-known regions of Italy, as well as wines sourced from local companies, including wine from the Hudson Valley and wine from a Brooklyn-based company. Each wine is carefully selected to compliment the food’s flavors and style as well as the overall philosophy of Anella.

             The team here make it seem effortless, the superior customer service, the delicious food, the crafted cocktails and deliberate wines, and a feel-at-home environment. Though it’s often these simple effects that are the hardest to achieve. Already so accomplished and focused, Anella promises to serve the Greenpoint community satisfying dining experiences for a long time to come. 

To Eat:

Brussle Sprouts with Lemon, Capers and Garlic Confit: The tanginess of the lemon and the saltiness of the capers along with the deep nuttiness of the nicely colored brussle sprouts is an example of Chef Ogrodnek’s ability to combine simple high quality ingredients and create a dish that sings in the mouth. You must try this dish.

Hot Coppa, Ricotta and Fried Egg Pizza: Hot from their brick oven, the soft egg acts as a sauce for this rustic pizza, creating a flavorful and rich snack. 

Calamari: A perfect example of a simple classic done spectacularly, the calamari was crisp and lightly fried on the outside and oh-so-tender on the inside, served with anchovy mayo for an extra burst of flavor.

To Drink:

Spiced Ruby Sidecar: This chilled and refreshing drink is perfect in cooler months, featuring a winter spiced simple syrup and ruby port for extra depth and warmth. 

Millbrook Tocai Fruilano: Made from the Tocai grape in the style of the wines of Friuli, this Hudson Valley version holds its own with peachy aromas, mineral flavors and a crisp finish.

Alpha Zeta Valpolicella: Coming from Brooklyn’s own Communal Brands, this classic Italian wine is fresh, fruity, and a perfect compliment to Anella’s menu. 

Hudson Bourbon from Tuthilltown Distillery : New York’s Only Whisky

This small family run business had a simple dream—to produce artisan grain and fruit spirits of exceptional quality using local ingredients and sustainable practices. They couldn’t have imagined that a mere 7 years later their products would be featured in top bars, restaurants and retail stores of New York City and Paris, two of the most gustatorily acclaimed cities on Earth. With a lot of hard work and passion, Hudson Bourbons and Whiskies have become iconic in the world of small batch spirits and inspirational to start up agribusiness everywhere.

In 2001 partners Ralph Erenzo and Brian Lee acquired the beautiful Thuthilltown Gristmill property and set up shop in an old granary. Completely self-taught in the way of distillation they had no other training than learning as they went. Using local farm produce as the base ingredients and custom designed equipment, no other company will ever be able to match the characteristics of the final products. Each bottle is hand dipped in wax and comes with a hand written item code on the label.

Modest distribution began with Ralph visiting restaurants and bars carrying samples in an old doctor’s bag. People were intrigued by the gentleman claiming to have the first New York whisky since prohibition. Before long, they were snatched up by a prominent distributor with a focus on natural products and have since expanded to other national and European markets.

The small team is made up of family and close friends, most with distilling responsibilities and experience at one time or another. Fully appreciative of their beautiful environment, the team at Tuthilltown takes ecological concerns seriously and is looking into solar and hydro power for the near future. They are open for tours and tastings year round.

Tuthilltown Distillery has been producing their fine array of whiskies and other spirits since 2003, and is still the only legal producer of New York whiskies since prohibition. As demand for their products grow, they are committed to the same ideals as when they began. They will continue to do single batches by hand, and taste test every barrel before blending. They describe themselves as “a craft distillery making fine aged grain and fruit spirits from Hudson valley farms the old fashioned way, by hand, 1 batch at a time” and are keen to stay that way.


Here are tasting notes for two of their most popular products, the Baby Bourbon and the Four-Grain Whisky:



Baby Bourbon
Made from 100% New York corn and aged in 100% American oak, the Baby Bourbon is a beacon of patriotism. It gets its name from its mild and smooth flavor as well as being Tuthilltown’s first Bourbon. The Baby features a golden amber color and pungent aroma of fresh sweet corn and undertones of caramel. The nose is both earthily and caramelized, foretelling complexity, yet smooth and approachable. The flavors are sweet and fresh with pleasant tongue tingling spice, undertones of caramel and subtle vanilla. Medium bodied, it is very plush and soft in the mouth, silky and almost creamy. The finish is long lasting with flavors of caramel and lingering spice.

Four-Grain Whisky
As it’s name aptly suggests, this spirit is made from corn, rye, wheat, and malted barley. After in-house grinding, cooking and fermenting, the mash is distilled not once, but twice to achieve optimal flavor and balance. The rich liquid is then aged in American oak for softness, color, and character. Like so many delicious things, the Four-Grain is golden brown in color, with sweet and spicy aromas of caramel, toast, and a distinct freshness. The flavors follow suit with deep toffee, toasted oak, and refined spiciness. Characteristically of Hudson whiskies, it is silky and smooth in the mouth, feeling round and pillowy. After each sip the intense toffee flavors are long lasting as the spice evolves and gently fades.

Visit the Brooklyn Cocktails Examiner for recipes using these products.

Featured Trend: Wine Cocktails

Wine spritzers and coolers may have given wine cocktails a bad rap, but when you let the creative (and fermented) juices flow, the results can be mighty tasty. If you enjoy the flavors of wine you will delight in these cocktails that compliment and heighten the natural complexities of the wines themselves.
I certainly don’t suggest popping a bottle of Chateaunuef du Pape or Grand Cru Burgundy to mix with club soda and raspberry liqueur, but these days many of us are drinking more and more value driven wines. No matter how high the quality the wine, if not drunk, it will go bad quickly. So don’t feel bad about taking that bottle you got on Friday at the in-store tasting and mixing it up for cocktails on Sunday afternoon. Using wine in mixology also extends the wine; if you only have a glass or two left and more thirsty mouths to quench, it is a great way to stretch out the enjoyment of the wine’s flavors. And last but not least, wine cocktailing is a great way to keep things interesting and put a new spin on old favorites.
A few of my favorite combinations are below. I hope they inspire you to try your own innovations. With all the wine I drink, wine cocktailing will definitely be an ongoing theme here, so check back often for new recipes.


Fiona’s Fizz

This aromatic cocktail is light and refreshing and perfectly captures the essence of Pinot Noir.

Ingredients

3 oz Pinot Noir (preferably New Zealand, but Burgundy is fine)
¼ oz raspberry liqueur
rosemary
thyme, lavender (optional)
1tsp sugar
Sparkling rose wine made from Pinot Noir (club soda can substitute)

Method

Muddle herbs and lavender and sugar in the bottom of a glass, add raspberry liqueur and pinot noir, shake and strain into a wine glass, top with sparkling rose or club soda.



Russian Princess

This drink is strong and feminine, perfect for a friendly get together or entertaining.

Ingredients

2 oz rose cava
½ oz raspberry liqueur
1 oz vanilla vodka


Method

Combine liqueur and vodka over ice, shake and strain into a champagne flute, top with cava



Nobility

Using classic and classy ingredients, this drink is fit for the entire royal court…or your apartment on Saturday night.

Ingredients

2 oz off-dry Riesling
1 oz cognac
splash of orange liqueur
splash of peach bitters
champagne


Method

Combine all ingredients except champagne, shake and strain into a snifter, top with champagne.