Miusa Wine Bar Keeps the ‘Slow Food Movement’ Alive and Well in Brooklyn

For rustic food and quality wines, head to this newly opened Williamsburg spot
miusa

Miusa Wine Bar

Executive chef Andrea Soldini infuses his innovative New American dining with the 'slow food' movement.

Miusa Wine Bar in Williamsburg is the (self-proclaimed) “embodiment of the slow food movement and the innovation sparked by fresh, local, and sustainable ingredients.” Executive chef Andrea Soldini changes his menu periodically to reflect the best ingredients of each season.



Having been constructed entirely by hand, the space is warm, welcoming, and adorned with items such as repurposed wood, exposed lightbulbs, lots of mirrors, and walls of beautifully colored wine bottles. With a communal table for large groups and momentous occasions, this spot is great for either a family dining event or a romantic date night.

Soldini’s food showcases how America, like his beloved hometown in Italy, is driven by rustic food and expertly made wines. Miusa concentrates on the “slow food” concept, which works to preserve and support local food cultures and traditions.

Small plates include innovative combinations of seasonal produce such as fried baby artichokes with shaved American grana and “gremolata”; and pickled yellow and roasted red beets with dried strawberry, walnuts, goat cheese, and cilantro vinaigrette. Mains include rabbit confit with celeriac puree, buttered poached baby carrots, pickled cremini, herb-crusted pearl onions, and a rhubarb fluid gel; slow-cooked duck breast with duck leg confit, duck bresaola, roasted golden beets, pickled oyster mushrooms, and sautéed shaved fennel; and tuna tagliata with Middlebury blue cheese fondue, fried artichokes, asparagus, and pickled radish.

Miusa also features a variety of cheeses and charcuterie offering meats such as smoked chicken breast and duck bresaola. In addition, there’s a number of tartare and carpaccio, which range from the filet mignon tartare with quail egg and sourdough bread, to the octopus carpaccio with watermelon radish, fennel, and celery.

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