Sauce & Barrel focuses on some of life's simple pleasures: sauce covered pasta and pizza plus barrel aged cocktails. A combined effort of brothers Jerry and Telly Liberatos plus their childhood neighbors and pizza makers Luigi and Sal Romano, this 150-seater is rustic, industrial and fits perfectly into the changing Financial District.
This is a menu filled with house-made treats filled with family style love. One of the features in the kitchen is their tri-layer, Italforni "Bull" gas oven which pumps out massive pizzas in the New Haven style: oblong and lightly charred, giving you plenty of crunch, chew, and room for all those toppings like smoked mozzarella with honey, gorgonzola with candied tangerine or pickled peppers, shallots and soppressata. The rest of the menu is loaded with plenty of house made pasta (there's one with squid ink that's delicious and not for the clumsy diner wearing white), housemade mozzarella, and chicken parm.
Covering the "Barrel" portion, Jack Zemke has put together a drinks menu filled with plenty of libations you'll want to be drinking. With a history over at The Edition and The Modern, it's no surprise that there is loads of creativity around, especially so a focus on barrel aged spirits, Italian Amaros and spritzes, plus craft beers and an expansive wine list.
Group eating, Afterwork drinks, and getting saucy.