Our herb and flower garden is located in the back of the restaurant past our wood burning oven. With five picnic tables and a couple high tops we have room to accommodate guests looking for a good meal and an organic atmosphere. Join us out back to share some fresh air and sunshine.
Currently we are growing sage, cilantro, parsley, thyme, basil and rosemary.
We have various blooming plants to help stimulate the visual senses.
Feel free to smell our herbs up close or pick a little to throw on your pizza, but save some for everyone else.
At Brooklyn Central, we want to celebrate not only the old world but the new world as well. So we respect the rules and knowledge of Naples, but also want to remember we are host to a city that prides itself on being a rule breaker and an innovator.
We feature a menu full of classic dishes including our simple yet elegant Margherita Pizza and our Ceasar Salad topped whole anchovies. We also feature more wacky creations like the Coney Island Pizza finished with honey and pistachios as well as a list of roasted vegetables including Oyster Mushrooms with bread crumbs and a tarragon butter.
We obviously want our wood burning oven to be the focus of not only the restaurant but of course the menu as well. Everything from our pizzas to our Chicken Wings and homemade meatballs all go through the gorgeous oven enriching everything it touches.
Finally, we also cater to our amazing neighborhood and gluten free diners with our homemade gluten free pizza dough. With a special gluten free flour imported directly from Naples, we can prepare each one of our pizza pies without any gluten. Even offering a gluten free beer so that the best food & beverage pairing on the planet cannot be missed!
We are very proud to have all of our cuisine coming out of a handcrafted oven from a family that has been doing it for nearly 100 years. Stefano is a third generation brick oven master and has been learning the craft since he was thirteen. The popularity of his ovens are rooted in a focus on precision of craftsmanship as well as an infamous customer service philosophy. Stefano even showed up for our final installation, putting the finishing touches on the tiles of our logo over the mouth. Weighing in at around 6,ooo pounds, or 3 tons, this handcrafted oven built in Naples with the volcanic stone surrounding Mount Vesuvius is the real deal.
Did you know not all brick ovens use wood to cook the food? You might ask yourself why use wood when gas is obviously cheaper and more convenient? In that lies the secret to producing the ultimate pizza crust. In a simple explanation, the type of fuel determines a different heat. Gas fuel creates a "wet" heat (more moisture) and wood fuel creates a "dry" heat (less moisture). An analogy would be the difference between a sauna and a steam room. "Dry" heat is what you need to obtain that perfect crispness on the edge of the pizza. We also use a mix of locally sourced kiln dried wood as our fuel. Depending on the season we rely on cherry, maple, birch, ash and beechwood to help heat the oven and flavor the food.