Macosa Trattoria

"An owner of Macosa, chef Emanuele Attala — here, with partners Salvatore Gandolfo and Colin Hagendorf — is connected to Malatesta in the West Village, as well as Spaghetti Incident on the Lower East Side. This restaurant with food from Emilia-Romagna offers a three-course progression (antipasti, insalate, and pasta). The menu embraces seasons, so order something like fritto misto, rapini with bread crumbs, and rigatoni alla Norma for a satisfying meal." - Eater Staff

"Bed-Stuy’s Macosa Trattoria is the kind of place that makes you feel like a regular on first visit, with reasonable prices and heavy-handed wine pours. After polishing off Italian dishes like chicken liver crostini and oxtail ragu, ask for the tiramisu, which may well be the best version of the dessert you’ve never tried. It’s as airy as they come, more mascarpone than anything else, and covered in a mound of chocolate shavings." - Eater Staff, John Tsung

"The wine list comes scrawled on a piece of paper at this value-play Italian restaurant along Bed-Stuy’s happening Tompkins Avenue. There are usually a couple of antipasti and specials, but shareable portions of well-priced pasta are the main event. Meat eaters: Save yourselves some time and order the amatriciana — the ample pieces of pork jowl get better the more you chew — and oxtail ragu. Close out a meal with some amaro and a slice of the restaurant’s dreamy tiramisu." - Eater Staff

"Unless you live in Bed-Stuy, it’s possible that Macosa Trattoria is the best Italian restaurant you’ve never been to. The small neighborhood spot opened last year on Tompkins Avenue, and aside from Eater’s Robert Sietsema, I’ve only heard talk about its excellent pastas from friends in the neighborhood. Fine by me, because it means it’s still possible to walk in here on a Saturday night without a reservation. A friend and I arrived around 10 p.m., too late for the wonderful tiramisu, which had already sold out, but perfect for a late dinner of carbs and $13 negronis. We shared three types of pasta that were well-priced at $16 to $20 a bowl. Best was the bucatini amatriciana ($20), a nice portion of chewy noodles with bits of pork jowl that get better the longer you gnaw on them." - Eater Staff

"Macosa Trattoria opened quietly in Bed-Stuy, mounting a simple yet elegant menu. Offered in the classic Italian three-course progression (antipasti, primi, and secondi), the menu was as sparse as the decor, running to only 14 dishes with a wine list scrawled on a brown paper sack. Macosa is more attuned to seasonal ingredients, much as any good Tuscan restaurant would be." - Robert Sietsema