Castell’s, the Italian dairy restaurant that opened last summer in the Gravesend section of Brooklyn, aims to redefine what it means to dine upscale and kosher, according to restaurateur Ralph Mann, chef Vitaliy Pinitsa, and General Manager Henry Aguilar. Full Story, Photos, Video
By COLlive reporter
Castell’s, the upscale Italian Kosher, Cholov Yisroel dairy restaurant which opened last summer in the Gravesend section of Brooklyn, New York, isn’t just serving food, it’s putting on a show.
Castell’s is a stunningly designed restaurant, boasting a refined ambiance and a formal yet relaxing setting perfect for dinner for two, family gatherings, or gathering with friends. Tables are beautifully set with imported linens, San Bonnet utensils, fine Ginori china, and Riedel glassware.
Helmed by restaurateur Ralph Mann, Chef Vitaliy Pinitsa, and General Manager Henry Aguilar, Castell’s aspires to be one of the great fine dining restaurants in New York. It just happens to be kosher.
“We treat every day like a Broadway performance,” explains Mann. “Everyone here has a role, a cue, and has to be on point every night. That’s what makes each meal such an experience.”
This meticulous choreography is especially evident in the service. “Service is everything,” he emphasizes. “People expect good food. But world-class service? That’s what sets us apart.”
Aguilar has over 20 years of experience in various Michelin-starred restaurants, drawing inspiration from his expertise in world-class service. He emphasizes the importance of precision and consistency, from the placement of napkins to the alignment of silverware.
But make no mistake, the food is equally deserving of praise.
Chef Pinitsa has experience working in the most celebrated kitchens in Europe. He now brings his talent to the Kosher arena, which he says is a challenge, but his goal is “to elevate each diner’s experience.”
Pinitsa says that one of the restaurant’s most beloved dishes is the tuna carpaccio, made with fresh yellowtail tuna and served with capers, crispy sunchokes, pickled fresnos, shaved shallots and arugula. “We serve about 30 of this popular dish a day,” he notes proudly.
Another signature of the Castell’s experience is its tableside preparation, where elegance and theater come together in real time. One standout is the wild Dover sole, expertly filleted and finished at the table in a classic Meuniere sauce with butter, white wine, and lemon. The fettuccine al formaggio is another showstopper, tossed and emulsified inside a wheel of aged Parmigiano Reggiano until perfectly coated and aromatic. For dessert, the baba au rhum is prepared tableside and soaked to the guest’s preference with aged rum and citrus syrup, then topped with fresh whipped cream. At Castell’s, these moments transform a meal into a lasting memory.
Other dishes include Occhi, ricotta-filled pasta pillows enveloped in a bright lemon cream sauce; Capellini with bechamel, mozzarella, and parmesan; and Chiocciole pasta with spicy vodka sauce, parmesan, and pepperoncino. The menu’s fish offerings pay homage to traditional Italian preparations, featuring Branzino, Salmon, Filet of Sole, and Wild Dover Sole.
At the heart of the restaurant’s culinary excellence lies its dedication to high-quality ingredients. “We’re constantly looking at every dish we serve, asking, ‘Can we do it better?’” says Mann. That philosophy led to the creation of their own house-made cheeses, including burrata, Stracciatella, mozzarella, and fresh ricotta. “Most restaurants just use what’s available. We go further to create dishes only with the best and freshest ingredients,” he says.
Mann says they are currently consulting with major cheese manufacturers, such as Grande Cheese in Wisconsin, about producing kosher lines specific to their needs. “We want to influence the kosher landscape from the ground up,” he explains.
They use imported Italian flours for their fresh-baked focaccia and pizza dough, and pastas are crafted in-house. One unique pie is topped with tomato confit, babaganoush, and eggplant, inspired by a culinary visit to Israel.
The array of decadent desserts includes creamy gelato and sorbets, chocolate mousse with a crumble and shaved dark chocolate, rich Tiramisu, and cheesecake.
Castell’s crafted cocktails and wine selection is built with the same ethos. “We use fresh, house-made ingredients,” he shares. “Red beet juice becomes the base for a cocktail, tropical fruits inspire new summer drinks.” The drinks menu features a selection of fine wines and delicious signature cocktails, offering pairings that perfectly complement each course.
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Castell’s
222 Avenue U, Brooklyn, NY 11223
718-908-0060
castellsrestaurant.com
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Cholov Yisroel
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