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06/01/2026
Salad: Baby arugula with blueberries, avocado, roasted peppers, toasted pine nuts and fontal cheese.
Appetizer: Salmon avocado Tartare with toasted sesame seeds and citrus dressing.
Pasta: Homemade beef Ravioli with artichokes and a creamy Calabrian chili vodka sauce.
Fish: Pan-seared halibut topped with roasted tomatoes, oregano and a white wine sauce. Served with fingerling potatoes and sauteed leeks.
Mocktail: Shirley Temple.
05/30/2026
Salad: Shaved Brussels sprouts with grilled nectarines, sun-dried tomatoes, roasted corn, toasted pistachios, and shaved Pecorino Romano.
Appetizer: Pan-Fried and breaded Arancini filled with fresh mozzarella and spinach. Served with arrabbiata sauce.
Pasta: Capellini cacio e pepe with baked eggplant rollatini filled with fresh ricotta, spinach, melted mozzarella and marinara sauce.
Risotto: Risotto with pancetta, roasted cauliflower, sauteed mushrooms, and truffle olive oil.
Meat: Pan seared chicken breast stuffed with roasted peppers, broccoli rabe, creamy Fontal cheese and a lemon-caper piccata sauce. Served with mashed potatoes.
05/22/2026
Salad: Tricolore salad with fresh grapes, cucumber, roasted peppers, toasted cashews and crumbled goat cheese.
Appetizer: Roasted pear with prosciutto di Parma and shaved Asiago Peppercorn. Finished with a balsamic glaze.
Pasta: Homemade butternut squash ravioli with sun-dried tomatoes, toasted pine nuts and brown butter & sage sauce.
Risotto: Black squid ink risotto with blackened shrimp, leeks, roasted tomatoes, and lemon oil.
Meat: Grilled short ribs with grilled pineapple, avocado chimichurri. Served with roasted fingerling potatoes and broccoli rabe.
Cocktail: Espresso Martini or Margarita.
Dessert: Chocolate Tartufo.
05/20/2026
Check our new happy hour deals!
05/20/2026
Soup: Classic Gazpacho. (Chilled tomato soup with cucumber, peppers, garlic, olive oil, and fresh herbs)
Salad: Shaved fennel with fig, roasted peppers, feta cheese and pine nuts.
Pasta: Fussilli with chopped tuna, cherry tomatoes, asparagus. Served with a white wine, fresh herbs and lemon sauce.
Risotto: with porcini mushrooms, shiitake mushrooms, white mushrooms, spinach and a touch of truffle oil.
Meat: Pork loin milanese. Served with spring mix greens, marinated onions and marinated tomatoes.
Cocktail: Espresso Martini or Negroni.
05/18/2026
Soup: Classic Gazpacho. (Chilled tomato soup with cucumber, peppers, garlic, olive oil, and fresh herbs).
Salad: Baby Arugula with grilled pineapple, avocado, capers and shaved Parmigiano Reggiano.
Pasta: Homemade Butternut squash ravioli with pancetta, shallots, egg yolk, cracked black pepper, and Pecorino Romano.
Risotto: Risotto alla Primavera (zucchini, carrots, eggplant, asparagus, roasted peppers, and Asiago peppercorn cheese).
Meat: Chicken breast rollatini with prosciutto di Parma, spinach, roasted bell peppers, and mozzarella cheese, finished with a lemon caper piccata sauce. Served with leek potato puree.
Cocktail: Campari spritz or Margarita.
Dessert: Homemade Oreo Panna Cotta.
05/12/2026
Salad: Shaved red cabbage, baby arugula, cantaloupe, grilled corn, cherry tomatoes, toasted pine nuts and primosale cheese.
Pasta: Homemade beef ravioli served with artichokes and Calabrian vodka sauce.
Risotto: Creamy risotto with grilled chopped rib-eye steak, caramelized onions, and gorgonzola cheese.
Meat: Pan-seared chicken breast with roasted peppers, prosciutto, spinach, fresh thyme, and white wine sauce. Served with broccoli and mashed potatoes.
Cocktail: Margarita (classic, strawberry, passion fruit).
05/09/2026
Mother’s day specials #
05/01/2026
Salad: Shaved Brussels sprouts with blackberries, roasted peppers, hearts of palm, creamy Gouda cheese, and toasted walnuts.
Appetizer: Avocado salmon tartare with lemon vinaigrette.
Pasta: Homemade gnocchi with roasted tomatoes, brown butter and sage.
Risotto: with chopped chicken breast, pancetta, green peas and artichokes. Topped with fresh ricotta.
Meat: Baked stuffed pork loin with prosciutto, spinach, sun-dried tomatoes, mozzarella, and fresh herbs, finished with a Marsala wine reduction. Served with garlic mashed potatoes.
Dessert: Chocolate gelato truffle. With espresso shot.
Drink: NEGRONI (CLASSICO, MEZCAL, BOULEVADIER).
04/30/2026
Salad: Fennel, kale, pear, artichokes, sun dried apricots and mozzarella di bufala.
Pasta: Homemade pappardelle Napolitano (Italian sausage, meatballs, marinara, basil).
Risotto: with shrimp, chorizo, leeks and Calabrian lemon oil.
Fish: Pan seared filet of sole with pesto and sundried tomatoes. Served with roasted Brussels sprouts and sauteed carrots.
Cocktail: Margarita (Classic, Strawberry, Passion fruit)
04/25/2026
Salad: Baby spinach with kiwi, avocado, buffalo mozzarella and toasted cashews.
Appetizer: Eggplant Milanese Caprese (tomatoes, fresh basil, mozzarella) with balsamic glaze.
Pasta: Campanelle pasta with classic Puttanesca sauce (tomatoes, olives, capers, anchovies and chili flakes).
Risotto: with crispy pancetta, shallots, roasted sweet potato and Pecorino Romano.
Fish: Pan-seared trout with leeks, kalamata olives, capers and cherry tomatoes in a light lemon cream sauce. Served with roasted brussels sprouts and carrots.
Cocktail: Margarita. (classic/passion fruit/strawberry)
04/21/2026
Salad: Shaved Brussels sprouts with red seedless grapes, avocado, artichokes, glazed pecans and Primosale cheese.
Pasta: Homemade braised beef ravioli with leeks, Kalamata olives, roasted zucchini and creamy sauce.
Risotto: with chopped chicken breast, white mushroom, sh*take mushroom, porcini mushroom, sun dried tomatoes and crumbled goat cheese.
Meat: Stuffed French (bone in) pork chop with roasted peppers, spinach, fontina cheese, and honey mustard creamy sauce. Served with roasted sweet potato.
Cocktail: Margarita. (Classic/strawberry/passion fruit).
04/20/2026
Salad: Baby kale with pear, red roasted peppers, Auribella cheese and roasted walnuts.
Appetizer: Crostini with prosciutto, mozzarella di bufala and fig jam.
Pasta: Homemade fettuccini with chopped hot sausage, mushrooms, leeks and tomato paste.
Risotto: with beef short rib ragu, caramelized onions topped with baby arugula.
Fish: Pan seared filet of sole alla Livornese. Served with mashed potatoes and broccoli rabe.
Mocktail: Lavender lemonade spritz.
04/17/2026
New pasta dishes:
Fettuccine with mushrooms, spinach and touch of truffle oil.
Tri color cheese tortellini all’ Amatriciana (pancetta, shallots, oregano, basil, garlic, marinara) topped with pecorino Romano.
Black pappardelle (squid ink) with shrimp, calamari, mussels, leeks, cherry tomatoes and white wine fresh herbs sauce.
04/17/2026
Specials
Salad: Shaved fennel with dried apricots, roasted beets, black olives, mozzarella di bufala, glazed pecans.
Appetizer: Crostini with grilled shrimp, avocado and lemon aioli.
Pasta: Homemade gnocchi with chopped chicken breast, artichokes, sun-dried tomatoes, fresh basil and garlic lemon oil.
Risotto: with pancetta, roasted peppers, broccoli rabe Pecorino Romano.
Meat: Pork loin alla parmigiana. Served with spaghetti, olive oil and garlic.
Cocktail: Negroni(Classico, mezcal, boulevardier).
04/13/2026
Soup: Porcini mushrooms. Served with fontina crostini.
Salad: Beet caprese (roasted beets, tomato, mozzarella di bufalla, basil) with balsamic reduction.
Appetizer: Pan fried polenta. Served with Calabrian lemon aioli.
Pasta: Homemade gnocchi with pancetta, wild mushrooms, spinach and brown butter sauce.
Risotto: With leeks, red roasted peppers, zucchini and mascarpone cheese.
Meat: Baked chicken rollatini with prosciutto, broccoli rabe, bell peppers, smoked mozzarella and piccata sauce. Served with mashed potato.
Mocktail: Lavender lemonade spritz.
04/11/2026
Salad: Shaved cabbage, baby arugula, grilled shrimp, grilled zucchini, marinated onions, roasted bell peppers and shaved pecorino cheese.
Appetizer: Black figs wrapped in Prosciutto with crumbled feta cheese and a balsamic glaze.
Pasta: Homemade boar lasagna with smoked mozzarella and creamy vodka sauce.
Risotto Nere: Black squid ink, grilled calamari, sun-dried tomatoes and a touch of lemon oil.
Fish: Pan-seared striped bass topped with a fresh basil, avocado, and mango salad. Served with roasted cauliflower and roasted beets.
Cocktail: Negroni.
04/03/2026
Soup: Roasted carrot soup with gouda crostini.
Salad: Organic mixed greens with strawberries, hearts of palm, avocado and shaved auribella cheese.
Appertizer: Cantaloupe wrapped in prosciutto with crumbled feta cheese and balsamic glaze.
Pasta: Homemade fettuccine with roasted chopped pork loin, bell peppers, spinach, and cream sauce.
Risotto: with mussels, Italian sausage, broccoli rabe, fresh basil and lemon oil.
Fish: Pan seared peppercorn tuna steak with citrus avocado salad. Served with sauteed leeks and carrots.
04/01/2026
Soup: Shiitake, white mushroom, potato and celery.
Salad: Shaved fennel, baby arugula, mango, roasted walnuts and feta cheese.
Pasta: Homemade gnocchi with prosciutto di Parma, mozzarella di bufala, chopped tomatoes, basil and olive oil.
Risotto: with shrimp, chorizo, leeks and lemon oil.
Meat: Baked stuffed pork loin with prosciutto di Parma, spinach, smoked mozzarella and citrus orange sauce. Served with mashed potatoes.
Mocktail: Arnold Palmer.
03/30/2026
Soup: Prosciutto di Parma and lentil soup.
Salad: Mixed greens with nectarine, roasted beets, avocado, toasted walnuts, and crumbled goat cheese.
Pasta: Homemade mushroom ravioli with sun-dried tomatoes, spinach, and creamy truffle sauce.
Risotto: with chopped chicken breast, broccoli, roasted peppers, and Pecorino Romano cheese.
Fish: Baked stuffed salmon with crab and a creamy mustard sauce. Served with carrot puree.
Dessert: Homemade chocolate mousse cake.
03/28/2026
Soup: Creamy roasted cauliflower soup, served with fontina cheese crostini.
Appetizer: Pan fried crab cakes. Served with baked potato and Calabrian lemon aioli.
Salad: Shaved Brussels sprouts with fresh plums, avocado, hearts of palm, and goat cheese.
Pasta: Homemade pappardelle with mussels, pancetta, broccoli rabe, and Arrabbiata sauce.
Risotto: With spinach, sun-dried tomatoes, and prosciutto di Parma.
Meat: Pan seared veal Scaloppini with a creamy Piccata sauce. Served with mashed potatoes and broccoli.
03/24/2026
Soup: Minestrone soup.
Salad: Baby spinach salad with grilled nectarines, Prosciutto di Parma, roasted cherry tomatoes and feta cheese.
Appetizer: Pan fried crab cakes with arrabbiata sauce. Served with sauteed artichoke and broccoli rabe.
Pasta: Homemade cappellini cacio e pepe with grilled shrimp.
Risotto: with chicken breast, wild mushrooms, sun dried tomatoes and mascarpone cheese.
Meat: Pan seared veal scaloppini with rosemary mushrooms and marsala wine sauce. Served with roasted garlic puree and string beans.
03/12/2026
Soup: Wild mushrooms with a touch of truffle oil.
Appetizer: Crostini with prosciutto di Parma, burrata and fig jam.
Salad: Shaved fennel, baby arugula, cantaloupe, red roasted peppers, pine nuts and shaved parmigiano cheese.
Pasta: Homemade fettuccine rosmarino (rosemary, Italian sausage, chopped tomatoes, basil and pomodoro).
Risotto: creamy risotto with chopped chicken, mushrooms and cabbage.
Meat: Grigliata mista (hanger steak, Italian sausage, chicken and shrimp) with avocado chimichurri. Served with a side of broccoli rabe .
Mocktail: Lavanda limonata spritz.
03/10/2026
Soup: Frutti di mare (shrimp, calamari, mussels, chopped filet of sole, chopped tomatoes).
Salad: Shaved Brussels sprouts, grilled pear, fresh radish, avocado, crumbled goat cheese and caramelized pecans.
Pasta: Homemade beet gnocchi alla primavera (carrots, wild mushrooms, spinach, red roasted peppers, cherry tomatoes) with olive oil and garlic. Topped with shaved pecorino.
Risotto: with pancetta, sausage, spinach and roasted chopped tomatoes.
Fish: Blackened salmon with citrus avocado salad. Served with roasted beets and broccoli rabe.
Dessert: Homemade orange olive oil cake. Served with vanilla gelato.
03/03/2026
Soup: Roasted eggplant Soup. Served with mushroom crostini and truffle oil.
Salad: Baby spinach with strawberries, hearts of palm, roasted carrots, and shaved pecorino cheese.
Pasta: Penne with mussels, chorizo, broccoli rabe and arrabbiata sauce.
Risotto: Creamy Parmesan risotto with beef short rib ragu and caramelized onion.
Fish: Baked chicken rollatini with prosciutto di Parma, bell peppers, spinach, mozzarella cheese, and Marsala wine sauce. Served with leeks and potato puree.
Dessert: Homemade mango panna cotta.
Mocktail: Arnold Palmer.
Address
394 Court Street
Brooklyn, NY
11231
Located on Court Street in New York, there are several options for getting to this restaurant via public transport. You can take the subway and get off at the nearest subway station, and then it's just a short walk away from there. Alternatively, you can take a bus that stops close to the restaurant on Court Street.
If you prefer to drive your own vehicle, there are several parking options available around the restaurant. There are parking garages nearby, as well as street parking spaces which may be available depending on the time of day.
Please note that these travel directions do not specify a particular establishment, but can be used for any location on Court Street in New York.
Opening Hours
| Monday |
4:30pm - 10pm |
| Tuesday |
4:30pm - 10pm |
| Wednesday |
4:30pm - 10pm |
| Thursday |
4:30pm - 10pm |
| Friday |
11am - 10pm |
| Saturday |
11am - 10pm |
| Sunday |
11am - 10pm |
Alerts
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What people say
Fragole Ristorante, located on Court Street in Carroll Gardens, Brooklyn, is a must-visit for anyone looking for authentic Abruzzo cuisine. This Zagat-rated restaurant has gained a reputation for being the best Italian restaurant in Brooklyn, and it's not hard to see why. Fragole Ristorante offers homemade Italian dishes that are sure to satisfy any craving.
One of their standout dishes is the Manzo allá Toscana - slow-cooked short ribs in Bartolo with herbs, served with potato purée and Brussels sprouts. The Fettuccine ai fungi is another crowd favorite - homemade pasta fettuccine with wild mushroom, peas, and light cream sauce.
Their classic Carpaccio clásico is a delicious appetizer option - filet mignon sliced with arugula, shaved parmigiano, and capers. And if you're looking for something hearty and comforting, try their homemade Pappardelle con ragu di carne - one of their most popular dishes.
Fragole Ristorante also offers lunch options on Fridays, Saturdays, and Sundays from 11:30 am to 3:30 pm. Their paninis and pasta dishes are perfect for a midday meal.
The ambiance at Fragole Ristorante is warm and inviting, making it an ideal spot for a romantic dinner or a night out with friends. They even offer bar reservations for those who want to enjoy some drinks before or after their meal.
Overall, Fragole Ristorante is a gem in the heart of Brooklyn that should not be missed by anyone who loves authentic Italian cuisine.
