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Anella

  • $$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Mediterranean, American (New), Local/Organic
  • 222 Franklin St, Brooklyn NY11222 40.733224 -73.957841
  • (Btwn Green & Huron St)
  • click map to interact
  • (718) 389-8102
  • 0

User Ratings (Based on 20 reviews)

3.665
Food 3.5 Value 3.5
Service 3.8 Atmosphere 3.8

Other Restaurant Info

Phone:
work
(718) 389-8102
Website:
www.anellabrooklyn.com
Notes:
Visa, MC, AmEx, Disc Happy Hour Daily: 4pm-6pm+11pm-1am
Hours:
Dinner Daily: 5pm-12am Brunch Sat-Sun: 11am-4pm
Serves:
Dinner, Brunch
Features:
Group Dining, Open Late, Outdoor Dining, Prix Fixe, Trendy, Happy Hour, Accepts Credit Cards, Take Out

User Reviews

  • Anella

    Posted by anabelle on 01/04/2011

    Fair

    Went after seeing a great review and have to say that my husband and I were underwhelmed. The place is nice enough but the food was pretty standard and served in small portions. The server was a bit flaky and drinks were small. Not going back.

  • Anella

    Posted by Lou on 01/04/2011

    So Hip it Hurts

    If this place was in the Bronx nobody would go and it would close in a month. It is not cheap, it is not particularly nice inside, the food is decent new American, and the patrons and staff are just too cool to stomach. I got tricked into another Brooklyn hot spot that doesn't take credit cards (taxes?) and is way too self-righteous. No more Brooklyn for a while..

  • Anella

    Posted by Anonymous on 08/08/2010

    Salt overdose

    I want to love this place so badly. The atmosphere is great. The wait staff is sometimes friendly and sometimes very rude but bottom line is the food. Good presentation but it's all so over salted it's out of control.

  • Anella

    Posted by David on 04/19/2010

    One of the best Greenpoint restaurant so far

    It was a very good surprise. The food was seriously amazing, the service was very professional and nice. I think they could definitely improve the decor a little bit but it's not a big deal. Price is very reasonable for the quality of the food.

  • Anella

    Posted by Anonymous on 12/31/2009

    I just don't get it... unfortunately....

    Went on that very snowy night recently this past Dec 09... When we arrived the place had 3 tables occupied and were finishing thier meals -it was a slow night... we were the only people incoming for the next hour due to the weather. Atmosphere was great due to the snow, it was warm and romantic inside. Ordered a nice bottle of wine, a pizza to start which was good - but the main courses were completely oversalted, almost beyond being able to eat... We ordered the risotto and the steak both on the main menu. The steak was also overcooked. There were three people in the open kitchen - just standing & talking, it wasnt at all busy - so how can this happen? Both dishes? (Note we are by no means "salt-free" or salt sensitive poeple..) We ate a few bites and thats all we could manage. The bottom line is that the chef just wasnt paying attention - ...and on a night before any crowds come in - there's no excuse. This is our second visit - the first visit was uneventful - so as much as we want to love the place since the neighborhood needs a great restaurant, this one just falls into the mediocre catagory with the others and proves as unreliable. Service was Stellar - as was last time.

  • Anella

    Posted by foodguy on 12/01/2009

    really loved it

    have been there three times so far, once for brunch and twice for dinner, and i gotta say, i really, really liked it alot. brunch was better than i expected, i had a scarambled egg thing and my girlfriend had french toast, she loved it. both times for dinner we've gotten different stuff, but the pizzas are my favorite. the first time i went the exhaust thing seemed to not be working, but the last time i went it seemed liked they'd gotten it fixed, thank god.

  • Anella

    Posted by dereck on 11/05/2009

    jerk chef

    We were totally look forward to dinner here. They described a pasta dish with a clam sauce, fresh tom, and fresh made pasta. What we got was clearly not fresh and was a pesto sauce. We mentioned that the description was off but did not make a big stink about it. When we were done I asked for it to be wrapped up. When we got the check, the waitress sad she had taken the pasta of the check. Then the chef called the waitress over to the open kitchen and said something to her. She cam back and said that, we would either have to take the food out of the togo tin or pay for it. I've never been so insulted, we did not ask for free food, they took it of the check . . . I've been to culinary school and spent years working in restaurants. For someone to open a new restaurant in my hood, and pull that in the first week, well I think that says something about there character.

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