Restaurants open in all neighborhoods of the five boroughs of New York for many reasons. People have moved there, and new residents set up shop to bring the area what it needs, or a neighborhood has a shortage of restaurants to service the community. Such is the case with Castell’s, a new Italian kosher restaurant opening at 222 Avenue U in Gravesend, Brooklyn.

About the Experience

Beautifully appointed, Castell’s is modern in design, and comfortably luxurious. The 3800 square foot space is surrounded in white oak panels, and in a herringbone pattern on the floor. Large, antiqued mirrors on one wall are surrounded by a wallpaper of oversized fresh flowers by Phillip Jeffries, and lighting designed by Matthew Tirschwell, who makes use of iGuzzini designed fixtures. Tables are covered with imported linens, and topped with San Bonnet utensils, fine Ginori china and Riedel glassware. Faux mohair covers the banquettes and chairs, and quartzite tops the pizza bar with a view of the two wood burning ovens, as well as the cocktail bar bringing a rusticity to the refined surroundings. 

About the Food & Dining

The menu created by Caritino Olivera, a renowned chef who has honed his skills at Anjelica’s, Trama, and the iconic Molly Pitcher Inn. Caritino is known to the community between Gravesend, Brooklyn, and Deal, New Jersey, and has now partnered with Castell's to bring his culinary expertise to the forefront. The food is simple yet elegantly Italian, highlighting imported ingredients alongside fresh finds from local markets. At Castell’s, culture and culinary traditions are deeply respected, with a focus on seasonality, quality, and adherence to kosher principles. Two wood-burning ovens produce classic Margherita and Bianca Pizzetes. The Caponata di Melanzane is made with Fairy Tale Eggplant, paired with Ricotta on Crostini. The Occhi, delicate ricotta-filled pasta pillows, are served with a bright lemon cream sauce, while the Rigatoni alla Puttanesca features the bold flavors of olives and Calabrian chili. Fish entrees highlight traditional preparations of Branzino, Salmon, Wild Dover Sole, and Filet of Sole.

About the Service

Food this thoughtful requires the same in beverage, therefore the wine selections curated by sommelier Ralph Mann are from France, Italy, Israel, Spain, New Zealand and the United States. Signature cocktails created by well-known barman Milan Obrenovic (Little Branch, Casa Cruz) include the Beatrice; Mezcal, beets, apple shrub, Disaronno, ginger, parmesan cheese foam; Truffle Hog; Roasted pineapple infused whiskey, peaty scotch, truffle honey syrup, ginger; and Castell’s Martini with Cardamom infused vodka, homemade sweet vermouth, coffee liqueur. Attention to detail has not been spared in any aspect of the bar service, and since both bottled Campari and Vermouth are not kosher, Castell’s bar manager has chosen to make them in-house. 

Veteran restaurant professional Henry Aquilar meticulously oversees service to be gracious and synchronized.  You are made to feel most welcome in the congenial atmosphere upon arrival.