Fradei - New York

Fresh, local, small, and delicious. This joint seats 15 or so people and features 2 chefs plus 2 waiters. The chef mentioned he goes to the farmers market to pick out ingredients and changes the menu every month, making all the dishes extremely thoughtful and well executed. +kolrabi salad- amazing and stacked with parm. Sweet and saltyyyy+Kabocha- perfectly fried topped with this honey syrup. Dessertish+wagyu tartare- can't go wrong. Lovely sauce and little radishes on top. Plating is so beautiful+mussel toast- creamy, a lil spicy, the most exquisitely toasted toast as the vehicle for these yum mussels. Yes yes yes+swordfish- I'd like to say that I've never enjoyed a fish entree at a restaurant before. That being said, this was good but not the best! Very acidic. Fish was perfectly cooked tho, obviously+squash cake- if a cake and a pumpkin loaf had a baby that's what this would be. The chestnut cream harmonizes allll the flavors. Came out warm too! But not a suuuuper necessary orderAside from the food, service here is top notch. Lovely waiters and we even got to speak to the chef. Everyone here is attentive, passionate, patient, and kind. I'd highly highly recommend coming for a great, creative dinner :

Great food and wine list. Will definitely go back. Highlights were wagyu tartare, corn salad, cod, heirloom tomatoes, and the Jura savagnin.

I cannot wait to come back to Fradei! Great service, incredible incredible food. It’s small with limited seating so make a res.

The intimate space is warm and inviting, and might be the smallest restaurant I have ever seen, in the best way. Book a resy here for a romantic date night or the perfect evening of exploring natural wines with good food and friends.Food:•Red Endive This salad was insanely good and definitely inspired me to try to recreate it at home. Served with bon bon dates, tango mandarin, and verbena. Each leaf was perfectly coated with the most delicate and flavorful dressing. So perfect•Yellowfin Tuna Amazing quality tuna served with a lovely horseradish cream. Definitely get this!•Bucatini This nautical pasta had calatura di alici, dulse, and egg yolk woven throughout. Very delicious if you are looking for seafood pasta vibes.•Sunchoke Scarpinocc This pasta was seriously delicious with chestnut, chanterelles, and pecorino.Perfect comforting pasta dish for a rainy night.Drinks:I started with a glass of Ca'Liptra Arancio made with 70% Malvasia Toscana, 27% Trebbiano Toscano, and 3% Sangiovese from their estate in Cupramontana, one of the highest quality villages in Verdiccio die Castelli di Jesi.This wine offered a great balance between delicate aromatics and grippy tannins from the skin contact.I also tried an amazing Chardonnay from La Fermented e Jeanne in Bugey. I think this is only the second Chardonnay I have trie from Bugey, and it might be one of my favorite places for this grape. Perfect tension between a round, oily texture and razor sharp acidity, alongside some stellar aromatics. I am always down for some Bugey.Ended the night with a lovely blend of 50% Mencia and 50% Albarin Tinto from the Asturias region of Spain.

Fradei just became one of our 2 favorite restaurants in Brooklyn. Tucked in the below ground floor of a building, this cute, down to earth restaurant focuses on incredible Italian food. It's tiny, so good luck getting a reservation unless you book over 2w ahead! The focus here is on the food, and every single dish was so, so flavorful. The menu is seasonal and changes often, so you won't find these same items weeks from now, but we ordered 2 fresh salads to start one with radicchio, figs, and mandarins, and the other with snap peas and pine nuts in chili oil. The first was refreshing and had the perfect amount of dressing to enhance the citrus. The second had a rich zing from the chili oil that paired really well with the freshness of the snap peas. We then shared the halibut immersed in a yummy umami sauce with ?spinach? and beans that was great for dipping leftover bread in and a delicious pasta with a type of pesto made with a type of green herb that was not basil. The menu is mostly wine and beer and they don't have a full bar, so you won't get your cocktail fix here. Plates are small to medium sized and pricey, so we paid about 1.5 times what we usually would spend for a Brooklyn dinner, but it was worth every penny! We were full after 2 appetizers and 2 entrees. Service was quick and knowledgeable. We will be back!!