Rucola is a rustic Northern Italian restaurant nestled in the heart of historic Boerum Hill. Inspired by the slow food movement in Piedmont, we seek to provide a farm to table experience by selecting the highest quality ingredients available in and around New York. Our food, wine, and cocktail menus change seasonally.
After running a specialty food company for seven years, Henry wanted to start a local neighborhood restaurant in historic Boerum Hill, a stone’s throw from where he first lived in as a child. When he set his heart on opening Rucola (named for his favorite bitter green), he couldn’t think of anyone better to partner with than his cousin and fellow Brooklyner as a baby, Julian.
Julian has worked in restaurants all of his adult life, honing his craft as a server, bartender, and manager at Gramercy Tavern, Frankies Spuntino, and Prime Meats. He has also served as a consultant for Gourmet magazine and has written about food for New York and Food Arts.
Joe’s passion has always been to create simple, ingredient-driven Italian fare. He has cooked for some of New York City’s best restaurants — including Daniel, Café Boulud, 71 Clinton Fresh Food, The Tasting Room, Oceana and Gilt — and draws on this wealth of experience while executing creative and delicious food for Rucola.