Be Pasta

Be Pasta opened in March 2025 on a residential stretch of 1st Street, the second Park Slope restaurant from the husband-and-wife team behind Terre, who also run Spes in the East Village and Have&Meyer in Williamsburg. It is a small, close room that looks straight into the kitchen, and the menu reads like a book of Italian sayings: every dish is named after a proverb, which makes ordering half the fun.

Chef Andrea Pancani's pastas are the reason to come. 'The Night Is Still Young' is linguine with black-garlic confit, parsley oil, marinated peperoncino, breadcrumbs and Calabrian pecorino; 'To Go to Bed With the Chickens' is busiate made from Sicilian Tumminia wheat under a slow ragù of goose, chicken and rabbit. There are pheasant agnolotti with roasting juices and chickpea-and-potato gnocchi with blue cheese, and a chef's tasting menu walks through the kitchen's range for a celebration.