The Verdict
The apothecary shelves are still bolted to the walls. Locanda Vini e Olii opened in January 2001 inside a converted 19th-century pharmacy on Gates Avenue in Clinton Hill, and chef-owner Michele Baldacci, Florence-born and trained at La Tenda Rossa, still runs the kitchen. The cooking is Tuscan and unfussy: house-made pasta from $21, the trippa alla fiorentina, a bistecca for the table.
Baldacci runs the restaurant with sommelier Rocco Spagnardi and general manager Michael Schall, who took over from founders Catherine de Zagon Louy and François Louy in 2010. The Michelin Guide lists Locanda, and Eric Asimov reviewed it warmly in The New York Times back in 2001. Primi now run $21 to $32; secondi like branzino sit around $30.
The Kitchen
Chef-owner Michele Baldacci, born and raised in Florence and trained at La Tenda Rossa and Buca Lapi, has cooked Locanda's Tuscan menu since 2001. Signatures include the trippa alla fiorentina (about $18) and the chitarra pasta; the bistecca, priced by the ounce, is the dish for a table. He owns the restaurant with sommelier Rocco Spagnardi and general manager Michael Schall.
The Room
Locanda Vini e Olii sits at 129 Gates Avenue in Clinton Hill, Brooklyn, in a pharmacy that traded for roughly a century before the restaurant moved in. The original apothecary cabinetry still lines the walls, which gives the room a depth no new build can fake. It is a brownstone-Brooklyn neighborhood restaurant, near Pratt Institute.
Best for a First Date
For a first date, Locanda is the rare room that feels special without trying hard: candlelit apothecary shelves, Tuscan pasta you can share, and a price that does not turn dinner into a statement. Sit in the main room, order a couple of primi and the trippa, and let the building do the rest.
Not For
Not for a fast bite or a big rowdy party. The room is small and leisurely, and the menu is firmly Tuscan with little for picky or in-a-hurry eaters.
Reservations
Locanda Vini e Olii takes reservations through Resy, usually bookable one to two weeks out, with dinner from 5pm daily. Primi run $21 to $32 and secondi around $30 to $45, so two courses with wine lands in the mid-range. Dress is smart-casual. Walk-ins can sometimes find a table early in the week.
Frequently Asked Questions
Is Locanda Vini e Olii worth it?
Locanda Vini e Olii is worth it for a romantic, fairly priced Tuscan dinner in one of Brooklyn's most atmospheric rooms. Chef-owner Michele Baldacci has cooked here since 2001, the pasta is made in-house from $21, and the converted-pharmacy setting is genuinely distinctive. It is not the place for a quick or modern meal.
What should I order at Locanda Vini e Olii?
Start with the trippa alla fiorentina, Locanda's most-cited dish at about $18, then a house pasta such as the chitarra or a ragu-based primo, $21 to $32. For two or more, the bistecca priced by the ounce is the centerpiece. Ask sommelier Rocco Spagnardi for a Tuscan red to match.
How old is Locanda Vini e Olii?
Locanda Vini e Olii opened in January 2001 at 129 Gates Avenue, inside a Clinton Hill pharmacy that had operated for about a century before closing. The current owners took the reins from the founders in 2010. For more Brooklyn options, see our New York City dining guide.
Does Locanda Vini e Olii have a Michelin star?
Locanda Vini e Olii is listed in the Michelin Guide but does not hold a star; its reputation rests on consistency, value and atmosphere rather than awards. Eric Asimov reviewed it warmly in The New York Times in 2001, and it has been a Clinton Hill fixture ever since. Expect honest Tuscan cooking, not fine-dining theatrics.
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