About Us
For nearly a decade, Barano has been a South Williamsburg destination for wood-fired sourdough pizza, handmade pasta, seasonal Southern Italian cooking, and a thoughtful natural wine program.
Albert Di Meglio Chef/Partner
Chef Albert DiMeglio has spent more than three decades cooking in some of New York City’s most storied kitchens. His career began in fine dining, working at legendary restaurants including Le Cirque and Windows on the World, before holding leadership roles within the Ritz-Carlton Hotel Company where he refined his approach to hospitality and technique.
In 2009, DiMeglio co-founded the beloved New York City pizzeria Rubirosa, helping build it into one of the city’s most celebrated Italian restaurants.
In 2015 he opened Barano in Williamsburg, inspired by the cooking of Southern Italy and the island of Ischia — the hometown of his grandmother. Centered around a wood-fired oven, Barano celebrates naturally fermented sourdough pizza, handmade pasta, seasonal ingredients, and vibrant Italian flavors.
For nearly a decade, DiMeglio has remained deeply involved in the daily life of the restaurant, continuing to cook, mentor his team, and welcome guests — a reflection of the hospitality that has defined his career.
Our Pizza
Barano’s pizza dough has been refined for over a decade, built around a ten-year-old sourdough starter and a slow 72-hour fermentation. Fired in our wood oven and topped with California tomatoes and imported Italian fiore di latte, each pie reflects our dedication to craft and simplicity.
MenuOur Pasta
At Barano, pasta begins with classic Italian technique but leaves room for creativity. Since opening, Chef Albert DiMeglio has kept the pasta program evolving — balancing tradition with playful ideas and bold flavors that keep the menu exciting.
MenuOur Wine Program
Since opening in 2016, Barano has championed natural wine long before it became a buzzword. Chef Albert DiMeglio believed in these wines from the beginning, drawn to their honesty and sense of place, the same philosophy that guides our cooking.
Long before natural wine became fashionable, it was already part of the table at Barano.
Today the program is under the stewardship of Karim Mazzan, who continues to seek out small producers whose wines feel alive in the glass and whose stories deserve to be told.
That early commitment to natural wine eventually led to the creation of Spirit Animal, our nearby shop dedicated to the same growers and philosophy, which Karim also curates.
For us, the idea has always been simple: thoughtful ingredients, whether in the kitchen or in the bottle.