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D.O.C Wine Bar


Italian Restaurant · Wine Bar

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D.O.C Wine Bar


Italian Restaurant · Wine Bar

"The wine at this rustic Williamsburg enoteca with a Sardinian slant flows like Rheingold at a frat party. Which might explain why the ebullient, mostly Italian crowd is hugging and chain-toasting one another late into the night. For sustenance, try piquant honey-drizzled sheep's-milk cheese paired with a Sardinian red Cannonau served in a two-ounce glass called a marzianetto, or a delicious pressed panino on crusty ciabatta. "

— Rob Patronite and Robin Raisfeld
NEW YORK MAGAZINE

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The Food


"Simply delicious food, alongside a great wine list in a cozy interior."

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The Food


"Simply delicious food, alongside a great wine list in a cozy interior."

Claudio Coronas and Rossana Patteri, the owners of D.O.C. Wine Bar, a little slice of Sardinia in Williamsburg, Brooklyn, wanted to bring the simple foods of his homeland to the United States. Thankfully, that includes pane carasau, a giant cracker bread served just off the grill, moistened with extra virgin olive oil and sprinkled with coarse sea salt and rosemary.

Fragrant and fragile, this delicate, super-crispy flatbread breaks into large shards with the tap of a finger, making it the ultimate edible platform for Mr. Coronas's impressive selection of Sardinian meats and cheeses. As an after-dinner treat, the warm pane is dotted with cubes of salty ricotta salata and drizzled with honey. (Who really needs chocolate when you can eat great cheese with honey?)

 

In Sardinia, Mr. Coronas said, it is baked in brick ovens ''by very old women.'' Traditionally, he said, shepherds took the pane to the mountains, where they worked for months. ''It lasted a long time without spoiling,'' he said. Start packing those lunchboxes. 

- Andrea Strong, New York Times

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The Kitchen


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The Kitchen


Stefano Baldantoni

EXECUTIVE CHEF

Born In Emilia Romagna, home of many Italian Specialities, Stefano's interest in a cooking career started in his mother's kitchen, helping to close tortellini for Sunday Dinners. At the age of 14 he went to culinary school and started his apprenticeship in various hotels of the Riviera.  At 23 he left Italy to work in London's Harry's Bar and Annabel's Club followed by a position as sous-chef at Paolo Petrini Restaurant In Paris. After Paris, Stefano traveled to Lebanon, where he worked as Executive Chef for the Barkley Hotel followed by the Palm Beach Hotel. He arrived in New York in 1999 where he worked at Acquario restaurant and Fiorello Café and as a Part time chef for Giorgio Armani during his NY vacations.

Stefano has been the Executive Chef at D.O.C since 2002.

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Location


83 N7 Street, Brooklyn NY, 11249

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Location


83 N7 Street, Brooklyn NY, 11249