This yummy dispatch just in from Eater:
EaterNY: Saul Bolton’s Italian restaurant, Red Gravy, has started serving weekend brunch. The menu includes things like pork belly with chickpea puree, and pasta carbonara. Brunch is served on Sundays only, from 11 a.m. to 3 p.m.
Have you tried Red Gravy?
Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/65109
Serious Eats peruses the cocktail specialties at Red Gravy, Saul Bolton’s acclaimed restaurant at 151 Atlantic Avenue that opened in December.
In Eats’ “First Look” column, beverage director Jesse Cason notes: “Italians have thirsts that match their appetite. They believe wine and spirits are integral to their enjoyment of their native cuisine. We like to think of our libations as enlivening to the palate, but also medicinal. Hopefully they will cure what ails you.”
Serious Eats adds, “The cocktails at Red Gravy bear in mind the Italian practice of consuming apertivi to stimulate the appetite, and digestivi to aid in digestion. You’ll recognize bottles of amari and herb-laced bitters behind the bar and in the cocktails: take, for example, the Whiskey Skiffer, a spin on a Boulevardier that’s made with Cynar, an artichoke-laced liqueur, instead of the traditional Campari for an extra-bitter punch.
More on Serious Eats. 
Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/55356
Saul Bolton’s new eatery, Red Gravy, which opened at 151 Atlantic Avenue in December, got props from the Zagat Blog earlier this week. Now Gothamist weighs in, also offering some keen pics and the dinner menu.
Gothamist: “Chef Saul Bolton, the talented toque who runs Saul, one of the first Michelin-starred restaurant in Brooklyn, has opened a new joint in Brooklyn Heights called Red Gravy. The 75-seat trattoria is located in the space formerly occupied by Mezcal at 151 Atlantic Avenue, and it’s not a flashy affair. Exposed brick walls and wooden ceiling beams, simple chandeliers and a modest bar layout create a casual framework for Bolton’s seasonal Italian menu. Considering Bolton’s impeccable reputation and the lack of competition on this stretch of Atlantic, we’re not surprised to hear Red Gravy’s been mobbed.”
Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/53867
In The New York Times’ extensive Tuesday preview of new restaurants opening throughout New York City this fall, Italian eatery Red Gravy—coming to 151 Atlantic Avenue at Clinton (after what appears to be a year’s delay)—gets a thumbs up from writer “Florence Fabricant.” Regarding the menu: “Saul Bolton’s take on Italian gives a serious nod to the south of the boot (sardines with caponata, bucatini con le sarde, spaghetti with eggplant, ricotta and basil, porgy alla pugliese). Ben Daitz, a partner and designer, is creating an Italian farmhouse seen through a Brooklyn lens.”
Bolton also operates Brooklyn’s The Vanderbilt at 570 Vanderbilt Avenue in Prospects Heights; and Botanica, 220 Conover Street, in Red Hook. New York magazine, Gothamist and The Brooklyn Paper have also heralded the coming of Red Gravy—with previews as far back as a year ago. Boy, talk about generating buzz.
Brownstoner reported in February that a liquor license permit was posted on the door of what was formerly Mezcals in the location. Gravy is expected to start flowing in late October or early November. (Photo: Brownstoner)
Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/47131