Plain Vanilla at Anella

I don't mean it in a bad way at all. In fact, it's a really great thing that Anella keeps things so simple. It's refreshing. Nearly everything on their brunch menu is served on bruschetta and topped with fresh ingredients from their herb garden -- tomatoes, basil, parsley, mint, etc. If they don't grow it, it probably comes from local Rooftop farms. No hollandaise or anything to mask it. Just plain, simple and delicious.

It was super hot today and we needed something cold and refreshing, but nonalcoholic. Luckily they had a few really great sounding virgin cocktails. Rob had the orange basil spritzer (it usually features grapefruit instead of orange, but they were out). It was perfectly balanced with simple syrup and club soda.

My mint mulberry lemonade was refreshing as well, with just the right amount of sweetness.

The interior is made up of two long skinny rooms with lots of charming old wood. There's seating in their garden out back and lots of light throughout. I could see us coming by here for a drink, just to get a change of scenery. The bar area is semi-rustic and reminds me of an old ship, for some reason.

They brought out complimentary scones with just the right amount of frosting before our meal. It gave our sad blood sugar levels a much-needed boost.

Rob had the salmon with chive cream cheese, tomatoes, some kind of marinated red onions (maybe it was soaked in vinagrette?), and capers on bruschetta. He loved it, but the red onions made it a bit too acidic for my taste.

I had the spinach with prosciutto on bruschetta with tomatoes and basil. It was like biting into a fresh garden. The proscuitto tasted more like serrano ham to me, but no complaints on that, obviously. Each dish was served with roasted sliced potatoes that seemed homemade (some pieces were crispy, most were soft in the middle). My only complaint was that they weren't salty enough, and there was no salt on the table. Rob pointed out that asking for some would be an insult to the chef, but people are entitled to their own personal saltiness tastes, right?

Overall, it was a great, quiet place that had a nice secretive quality to it. It was nice to eat in the sunshine without baking in it, too. Can't wait to try dinner; their pastas and grilled veggies are supposed to be amazing.

Anyone else notice that everyone likes to name their restaurants slightly asymmetrical names (Anella, Anissa, Perilla)? I'm starting to think it's the mark of greatness.

Anella

222 Franklin Street (between Freeman & Green St)

Brooklyn, NY 11222

(718) 389-8100