MERGED: New Restaurant on Vandy: Cataldo's

Bklyn.X wrote: [quote=Whatchuwant]I hope this place is a good, solid, red sauce joint. Big pies, big parm heroes and big entrees! Like real Italians. Well, NY Italians.

Whatchuwant wrote: I want Bay Ridge Italian to come to Prospect Heights! I just can't get into fancy ass pizza.
I lika good sauce and I lika good cheeeeeese.

Exactly! This place will be for you. These are old school Brooklyn Italians from back when everything south of Prospect Park was considered “South Brooklyn” and Carroll Gardens was mostly Italian-American.

Fuckin A! Now I'm excited.

Bklyn.X wrote: These are old school Brooklyn Italians from back when everything south of Prospect Park was considered “South Brooklyn” and Carroll Gardens was mostly Italian-American.

I guess I am showing my age because I still refer to it as South Brooklyn (I REFUSE to call it Bocaca).

Is this the place that was across from Monteleone's on the police precinct side? If so, I hope they have rice balls

Bklyn.X wrote: These are old school Brooklyn Italians from back when everything south of Prospect Park was considered “South Brooklyn” and Carroll Gardens was mostly Italian-American.

I guess I am showing my age because I still refer to it as South Brooklyn (I REFUSE to call it Bocaca).

Is this the place that was across from Monteleone's on the police precinct side? If so, I hope they have rice balls

Well, until this place opens up I'm still going to rack up frequent flyer mile and go to Peppe's and DiFara. One of these days I'll try Amorina and Franny's.

Well, until this place opens up I'm still going to rack up frequent flyer mile and go to Peppe's and DiFara. One of these days I'll try Amorina and Franny's.

anybody have an update on this place?

god damned fucking pizza enough already!!

^^^ thanks again for your valuable insight...

why fi i take it that you eat pizza everyday?

^^^ keen interpretation of my post...

just kidding youª!!

You Canadian, ay?

nope, native brooklynian. you?

Idlewild wrote: If oil keeps going up the way it is, and I believe it will, I don't think this place is going to last a year whether or not the food is good. The only places which might survive are Vanderbilt is The Usual and Mitchell's.

Although businesses will see prices for everything increase as the cost of transporting to them rises, won't people also be looking for more local options for food and entertainment as the cost of traveling goes up?

sneakyonstmarks wrote: nope, native brooklynian. you?

Native Brooklynites should know that someone from Brooklyn is a Brooklynite. Brooklynian (used as a noun, not an adjective) was a term invented for this site.

Just sayin'.

Carnivore wrote: [quote=sneakyonstmarks]nope, native brooklynian. you?

Native Brooklynites should know that someone from Brooklyn is a Brooklynite. Brooklynian (used as a noun, not an adjective) was a term invented for this site.

Just sayin'.

in another thread sneaky claimed to have been in brooklyn since 1983. either thats his birth year, or he is confused.

born in 77, why is everyone being so hostile?

It's only the native brooklynianites that are being hostile.

Lo Kee wrote: [quote=Idlewild]If oil keeps going up the way it is, and I believe it will, I don't think this place is going to last a year whether or not the food is good. The only places which might survive on Vanderbilt is The Usual and Mitchell's.

Although businesses will see prices for everything increase as the cost of transporting to them rises, won't people also be looking for more local options for food and entertainment as the cost of traveling goes up?

It's all relative. Consumer spending has decreased considerably. Think about it the same costs for businesses also apply to consumers such as oil, food, transporting goods and so on. Buying an ear of corn, a head of lettuce and meat is becoming a major journey to see who sells at the lowest prices.

So, does anyone know if this place is ever opening?

Why don't you ask the boys over at the Beverly Hills Gun Club.

I believe you're referring to the third installment of my adventures in Beverly Hills, which I prefer to pretend never happened.

Jeez, guy calls himself Axel Foley and doesn't even know the films. The Beverly Hills Gun Club was in the second flick. Where Sly Stallone's old broad and Dean Stockwell hung out.

Ok, let me rephrase that...I'll prefer to pretend my last post never happened. (I admit it, I really only know the first one that well. A rewatching of II is in order.)

They had problems with the building department. Apparently the landlord did something incorrect during his renovation that was not discovered until the inspection of the renters (restaurant owners) renovation. As with anything that has to do with a city agency, it took a while to get straightened out. They should open this month.

Good to hear, thanks.

I’ve been told they will be open Monday, January 19th starting with lunch!

They are indeed open. Just got back from lunch there.. there are bunch of friends and family dropping by with flowers, people dropping off aprons, etc. Food is solid.. wood burning oven for pizza and a lot of Italian staples like chicken marsala and sausage and peppers. The room is fairly small.. eight or nine tables, one of which is a booth. It somewhat reminds me of La Villa in Park Slope. BYOB for now.

Went there last night, had fried shrimp and calamari appetizer for the table. Tilapia oreganata, green beans and rice the wife had the same. My daughter had broiled salmon with a salad and my son had veal parmigiana with ziti. Place was clean, food was great, price was good, service was attentive and friendly. The place will definitely draw from outside of the neighborhood and will do a great business once people find it. Great for the family or work lunch. Try it and you will not be disappointed.

Saw the menu yesterday on my doorstep, looked promising as an alternative to Antonio's and Gino's (bleh!). I was a bit shocked to see fried calamari at nearly $12 (or maybe $11) a plate as an appetizer, but the other dishes were a bit more reasonable. If I want standard red sauce Italian I'll check it out (i.e. chicken parm, eggplant parm, chicken marsala, etc.), but will stick with Al Di La for pasta most likely. Wonder how the pizza's will stand up to Amorina and Franny's ( I prefer Amorina).