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Spirito Ristorante

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Spirito Ristorante

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Address: 287 9th St. (near 5th Ave)
City: Brooklyn, NY
Zip: 11215
Phone: (718) 832-0085
Map: Map
Cuisine: Italian
Area: Park Slope
Entree Price: $15-20
Takeout: Yes
Delivery: Yes


There are very few desserts that capture my attention, especially one as overdone and downright boring as tiramisu can be. It's my wife's favorite, but after one bite I'm usually done. So I am very pleased to report that I am now a tiramisu addict and I have Spirito in Park Slope to thank.

This sexy looking restaurant off 9th St near 5th Avenue is a bit off the beaten path but should in no way be ignored. For instance, it's quite refreshing to enter an Italian restaurant where everyone is speaking Italian. There are plenty of candlelit tables for a romantic meal, a friendly bar where the wine is flowing, and a cute patio one flight up for dining al fresco.

Spirito offers traditional Italian dishes like mussels and clams in a white wine sauce ($9) served with crusty bread for dipping. Paper thin slices of fresh mango are topped with Proscuitto di Parma ($9.50). And grilled swordfish arrives in a balsamic sauce with red beets ($9.50). There are panini sandwiches, including one made with imported caciocavallo cheese, Italian ham and eggplant ($8) and numerous pasta dishes, from fresh pappardelle in a duck meat sauce ($14.50) to classic Roman-style spaghetti with tomato sauce and panceta ($13). We sampled the oversized rigatoni served al dente in a hearty fisherman sauce with plump mussels, baby clams and shrimps ($15), and a stack of grilled baby lamb chops served with marinated mushrooms ($24) that truly make a delicious meal.

And that brings us to dessert. I'd probably skip the scoop of vanilla ice cream floating in a glass of espresso and go for what is essentially a deconstructed tiramisu ($7.50). It arrives on its own cooking board with lady fingers stacked like a little log cabin, a cup of espresso spiked with sambuca, along with a bowl of whipped cream topped with an ample amount of cinnamon. And the way it works is you "lift, dip and dunk"; lift a ladyfinger, dip it in the cream and then dunk it in the espresso or visa versa. You'll think you are in heaven. It makes a great dessert for sharing. You might even find yourself feeding your sweetie if you're willing to give up one bite!

Review By: Thomas Rafael