IN LITTLE ITALY
THEY STRING LIGHTS ACROSS
A HISTORIC NEIGHBORHOOD
WHERE THE PAST IS PRESENT
AND ITALIAN FOOD
IS A FAMILY TRADITION.
The lights at Brooklyn Trattoria, reminiscent of a late-night sidewalk table.
A candle lighting the menu.
It’s our take on NYC Italian food.
A little bit of the best of everything.
It's a feast…
Growing up in a small West Texas town, David’s parish had a spaghetti lunch after Sunday’s Mass. David’s first job was bussing tables and serving sweet ice tea.
In 1960’s Lubbock, Texas, there was one little Italian joint called “The Leaning Tower of Pizza.” David and his friends drove through 3 towns to eat at the “Tower” in a booth with candles and listen to Joe Ely play in the bar.
After college, David found himself in NYC with his best friend, Chris, a psychiatrist at Bellevue. Neither Chris or David could even boil water; they ate all their meals out. NYC was thrilling and expensive.
It was the 1970’s and David and Chris gravitated to the affordable Italian restaurants in lower Manhattan, as well as over the bridge in Brooklyn.
Late-night dining and cappuccino fueled the nightlife and the Italian joints treated David and Chris like family. The experience changed David’s life and planted the seeds for Brooklyn Trattoria.
Hey, maybe David’s trattoria will do a spaghetti lunch Sundays, and hire more busboys!
David and Chef Brenna invite you to be transported in their salute to NYC Italian food.
My name is Brenna O’Malley and I’m Pacific Northwest Born and raised. My passion for the restaurant industry began at 17 in the little drive up burger joint I first worked at in Spokane, WA. Years later, as it became clear that culinary was where my talents and passion lay- I moved to Portland to expand my career options. I first worked in a Cajun food cart and was then hired at Brooklyn and Doc’s before the restaurant was even open. During that time, I attended the Oregon Culinary Institute and then left Brooklyn Trattoria for a sous position at a downtown French Bistro. I worked with a few other prestigious chefs before being invited back by David to run the kitchen at Brooklyn.
I’m passionate about classical cuisine combined with local PNW ingredients and exploring how new flavors can enhance old traditions. Food is approached with respect, and a desire to create the ultimate in comfort foods. I also love the science of food and memory. When you celebrate an occasion or experience around the table- good food can enhance that experience- and every time you smell or taste that same food, your mind will take you back to that place. It’s a privilege to be a part of the team that helps you craft those memories.