Now That’s Italian: The City’s Best Sicilian is at Bella Gioia in Brooklyn

 Bella Gioia‘s 26 year old chef/owner Nick (Nico) Daniele is turning out some of the finest Italian food in New York City. Born and raised in Staten Island, Nick was classically trained at world renown schools, both in Parma, Italy at ALMA Scuola Internazionale di Cucina Italiana and NYC at The French Culinary Institute and then worked at Del Posto, Arté Cafe and Cooking Channel. Daniele keeps true to his ancestral Sicilian roots at this 62-seat gem, nestled on a bustling stretch of 4th Avenue on the border of Park Slope/Gowanus.
Nick’s familial origins are in the Sicilian seaside city of Cefalu, so his menu reflects a cornucopia of historical influences, and the region’s abundant ingredients -whatever isn’t house made is imported from Italy are transformed into contemporary signature dishes.
Bella Gioia is a welcoming space, with a vaulted brick ceiling and reclaimed timber beams…it feels like you’ve walked into a beautiful wine cave at a farmhouse in Italy, thanks to the award-winning design of Hecho Inc.
The large, inviting circular 12-seat bar is made of train depot wood and clad with brightly colored broomsticks that surround the core of the space, beckoning visitors.The gorgeous space lends itself to hosting special dinners, events and parties.
Tumminia (Ancient Grains Pasta)
Surf & Turf
Bella Gioia‘s menu features a seasonal, flavorful combination of locally sourced, housemade and premium imported Italian ingredients… and Chef Nick’s heart and soul. Signature items include:
Arancini, Frittu Mistu, Calamari Fritti, Deep Fried Burrata, Purpetti
Imported & housemade Italian Meats and Cheeses
Pizzas are house made using a fermented “mother dough” with 00 flour
Sicilian-style pizza
Sausage, stracchino, chili flakes
Arugula & Prosciutto, parmigiano, balsamic glaze
Fig, Speck, Gorgonzola dolce
Seasonal Soups / Salads / Sides
Tumminia ancient Sicilian grain pasta, pesto alla trapanese, almonds, caciocavallo cheese (sausage)
Pasta Cu Sarde imported sardines, raisins, pignoli nuts & toasted breadcrumbs
Pappardelle Cu Coda Di Bue Oxtail ragu, peas, caramelized onions, canestrato
Pumpkin Ravioli
Surf And Turf scallops, steak, potato puree, roasted potato, cipollini in agrodolce, red wine sauce
Lonza Di Maiale pork loin (Cherrywood smoked), Brussels sprouts, parsnip puree, maple demi-glace
Mirruzzu pan seared cod, cannellini beans, olives, capers, cherry peppers, cherry tomatoes, cauliflower puree
Cotoletto Di Viteddu breaded Veal Cutlet with Arugula, Cherry Tomatoes & Onions topped with a Balsamic Vinaigrette
Costolette short rib, sweet potato puree, broccoli rabe, red wine reduction
The housemade desserts change with the seasons:
Tiramisu coffee reduction
Panna Cotta chamomile infused, glazed peaches, brown butter powder, hibiscus gelee
Chocolate Brownie caramel sauce, candied popcorn, corn gelato
Mela apple, marsala reduction, pumpkin cream, sucree, smoked with cinnamon stick
View menu here.
Mela Dessert (apple smoked w/cinnamon stick)

Bella Gioia‘s bar program features Italian craft beers and Sicilian wines. Signature cocktails are composed of seasonal ingredients and Italian spirits:

Blood Orange Margarita
L’hanky Panky Italiano Barrel Gin, Fernet Branca, Averne, Amaro Erborista, Ginger Syrup, Lime juice, Bitters
Il Cacacciulo Cynar, Saint‏ Germain, Medley Brothers, Vermouth
Fico Ubriaco Imbue, Aperol, Prosecco
Il Cugino Old Overholt, Ginger Syrup, Maraschino, Orange and Lemon juice, Amarena Cherry
Fizzy Mojito D’autunno Cherry Heering, Bacardi, Maraschino syrup, Lime juice, La Croix Cherry Lime soda
Demonio Makers Mark,‏ Cherry Heering, Nardini, Chili Flakes;Negroni
Click here to view bar menu.
Blood Orange Margarita
209 4th Avenue, Brooklyn, NYC
Hours of Operation: 
TUES – THURS 5:30pm to 10pm
FRI 5:30pm to 11pm
SAT 5pm-11pm
SUN 2pm-9pm