Vinegar Hill · Brooklyn · Est. 2013
Handmade pasta, a wood-fire hearth, and a dining room that smells like someone's Sunday. Reservations open seven days a week.
Our kitchen
Pomodoro began in 2013 above a flower shop, with twelve stools and one pot of sugo. Twelve years later, the pot is bigger and the sugo is still stirred by hand. We work with a single farm in Lazio, mill our own flour on Tuesdays, and serve food that takes the time it takes.
Read our story →Tonight
A short list, changed with the season. Priced in dollars, served as it lands.
Antipasti
Charred sourdough, San Marzano tomato, basil, cold-pressed olive oil.
Primi
Slow-cooked tomato sugo, garlic confit, torn basil, aged pecorino.
Secondi
T-bone, rosemary, sea salt, finished with our own Tuscan extra virgin oil.
Dolci
Mascarpone, espresso-soaked savoiardi, a whisper of Marsala.
From the table
"A bowl of pasta that tastes like someone's nonna handed it straight to you. The room smells of garlic and basil from the moment you walk in."
"We came for the bistecca, we stayed for the tiramisu and the warmth. Pomodoro is what every neighbourhood Italian should be."
Tonight, or any night
We hold sixteen tables and one chef's counter. Walk-ins welcome at the bar. Everything else, we like to plan for.
47 Vinegar Hill, Brooklyn · Open Tuesday – Sunday, 5pm – 11pm