Baci & Abbracci

Row 1

Details
204 Grand St (Bedford and Driggs Avenue)
Brooklyn, NY 11211
(718) 599-6599
Pizza, Italian
$ $ $
Hours
Mon–Thu: 4:00 PM–11:00 PM Fri: 4:00 PM–Midnight Sat: Noon–Midnight Sun: Noon–11:00 PM

Foursquare Tips

  • Eat in the backyard garden. The pizzas are baked authentic in a wood fired oven - not to be missed. Reasonable prices and it gets busy on weekends.
  • Instead of pizza, go for one of the calzones. - Inspector
  • Red beet gnocchi... good but oh so bad
  • Try the "pere e formaggio" appetizer, it's so good. It could also be eaten as a dessert.
  • We've selected this restaurant as a 2012 Bib Gourmand! For your chance to win a free dinner for 2, snap a pic & share on Twitter or Instagram with #BibNYC. Good luck! http://bit.ly/BibPhoto
  • good brunch, nice outdoor patio
  • Their pizza is tasty!
  • all pizza is fabulous and homemade mozzarella is amazing!!!!
  • Violette di Parma. Red beet and goat cheese with cheese sauce and wild arugula
  • When in doubt, go for one of the more basic pizzas like the margarita. The authentic wood fired oven and the premium ingredients will make it worth it.
  • Papardelle al ragu fan- tas-tic :-)))
  • charged means my girl ten bucks for two diet cokes.............flat.........bullshit!
  • The pasta is amazing, especially the beet gnocchi
  • This Grand Street pioneer puts together a crowd-pleasing menu of wood-oven pizzas, apps, pastas, and secondi cheaper and better than you might have expected.
  • Ask for the french waitress.
  • Taglierini Al Nero Di Seppia is served with seafood & saffron sauce.
  • I don't usually like to go out for Italian, but here they have simple and clean tasting, well priced Italian dishes. Surprised at the lower ratings, as I've thoroughly enjoyed it each time.
  • Great pizza!
  • Best of all is the namesake pizza baci & abbracci ("hugs & kisses"), littered with caramelized onions and gobs of pancetta.
  • This wonderful Italian restaurant extends our pasta frontiers by making gnocchi with polenta, then saturates them with a scrumptious rabbit ragu, shot with black peppercorns.