Mon-Thu, 11am-10pm; Fri-Sat, 11am-11pm; Sun, noon-9pm
G, R, V at 63rd Dr.-Rego Park
American Express, Discover, MasterCard, Visa
Metropolitan Ave. to Long Island Expy., Yellowstone Blvd. to 69th St.
Conjure a stylish neighborhood Italian, and you might come up with Barosa. Tuscan-gold walls, Casablanca ceiling fans, polished wood floors: all made to spec. Inviting dark-wood bar, Seriously Sinatra on Sirius: also on the mark. Valet parking, male bijoux, personnel who reserve the charm for famiglia: covered. The key to savoring Barosa is another cliché: Come twice, and you’ve joined the party. Regulars relish “How ya doin’?” welcomes and a shot at the coveted barside booth. They also quickly develop a trial-by-error familiarity with the uneven pan-Boot menu: Many regulars share a full-size pizza from the brick oven; others commence with a salumeria-strong antipasto or a refreshing shrimp-in-avocado concoction. Pasta is nicely cooked, though the Bolognese ragu is bland. The ravenous move on to Barosa’s robust entrees. Some are done scampi, redolent with garlic; others are pan-cooked in a Marsala reduction; still others are piled with sautéed hot cherry peppers. Everything improves with the decent, yet cheap, house Montepulciano. Homemade desserts include—how did you know?—tiramisu, ricotta cheesecake, and freshly filled cannoli.Barosa To Go
The restaurant is so popular, it unfurled a storefront next door, Barosa To Go, to handle takeout and delivery. Natch, the brick-oven pizza—priced like a run-of-the-mill storefront pie—is a bestseller. Barosa To Go also bakes and sells garlic knots, calzones, and Italian desserts.Recommended Dishes
Pizza, $8-$25; Barosa salad, $7.95; seafood avocado, $9.95; cannoli, $4.95