Brodeto

TLDR: Good stuff, but as others have pointed out, they need to use less salt. Made a reservation a few days ahead for 6 people and had an awesome meal here! Definitely one of the best new restaurants in Raleigh. We tried:+ Tuna crudo+ amberjack crudo+ Housemade ricotta+ foccacia + little gem hearts+ octopus carpaccio + Black risotto+ Ravioli+ agnolotti+ whole roasted branzino + Vanilla bean and raspberry sorbetto twist + Olive oil cake+ Italian dark chocolate custardMy absolute favorite bites were the risotto and the raspberry sorbetto. Next favorites were the ricotta, ravioli and the other two desserts. Apparently the (incredible) bread that comes with the ricotta is available a la carte, so will be ordering that next time. Amberjack crudo is also worth getting - I liked how the dill and capers give it a bagel vibe - but you can skip the tuna.Everything else was really solid. They could pull back on the salt a bit (with the salad and pastas especially) but overall I thought it was excellent.Desserts brought it to a 5!

I'm ashamed I brought my guests here. Not sure what others are eating, but this place was miss after miss after terrible miss. It was like a hipster who watched the food channel for a month used his trust fund to open a restaurant.The entire concept is bad. The portions are "shareable" except when they're not. A dish serves either one or five without much warning. The experience is just so uneven and poorly executed. The crudo was so bad 3/4 remained on the plate. I wish I could throw it back into the sea. The a la carte bread was an effort of frustration as we destroyed it with the dullest knife ever made. The anchovy butter was literally a slab of butter with whole anchovies on top, making it impossible to serve well. The mussels were a welcome breath of eatable food. The heart salad was decent. Hard to mess up a dressed up Caesar. The gnocchi was fine but a slab of unidentifiable, uncuttable meat took up half the plate. The ravioli was ravioli. The prawns were fine but it's about four bites total. The streak was a surprising letdown. Not sure how they mess that up. Temp was ok but stringy. and too salty somehow. I took home a large bag of leftovers and instantly threw them away. Even the cocktails were bad. The cio tasted like pink malort with the most bitter aftertaste. The service was achingly slow. Ambiance was ok but room amplified echoing despite the pathetic room treatments. This place has zero idea what it's doing.

Meal was very good with some slight improvements this place could be a home run. Overall the food was very good but some things just need a slight alteration to add a bit more punch or another layer of flavor to really take each dish to the next level.Service was perfect and nice made our evening so good and enjoyable.The interior was very nice and inviting.We shared every dish we had to start Amberjack crudo, faccia, pagacia, and mussels. Crudo was the favorite of the meal for us. The crudo the fish was so tender. It was perfectly balanced with capers and sauce. Mussels were very good the sauce added a nice amount of spice but the bread crumbs were too heavy and you couldn't taste much of the mussels. The breads our favorite faccia it was well balanced buttery and crusty with some nice olive oil. The pacia was a little too dry and it was burnt it had a bad bitter aftertaste. I think we didn't get the full experience but it was our least favorite.For mains we got the black risotto, Busiate al Limon, gnocchi, and grilled prawns. Overall our favorite gnocchi was well balanced between savoryness of the fish and freshness of the beans. Black risotto was very good but it needs some chili flakes and some acidity to give it more depth of flavor. Brusiat was very good had nice flavor to it with perfectly cooked ingredients but need some chili flakes or another ingredient to add some more depth with savory or some lemon. Desert we got some olive oil cake and vanilla bean gillato. Both were good but the cake was a little dry and the vanilla had a little too much of olive oil on it over powering the vanilla bean flavor to me. Overall I would recommend this place and look forward to coming back.

Had dinner at Brodeto on a busy Saturday night with my wife. The place was packed, as expected with most Crawford restaurants, and while the atmosphere was lively, this new restaurant got loud fast--hard to hear each other by the main course. This is the trade off for most Crawford restaurants in my experience, but typically the food makes up for it.The food was solid overall. The amberjack was a highlight, perfectly cooked and flavorful. The house-made ricotta with truffle honey was another standout, rich and well-balanced. Unfortunately, the rockfish didn't impress, lacking the punch of the other dishes.Service was good, attentive without being overbearing. Parking isn't terrible given a large deck nearby, but plan to arrive early given this new area is small and busy. Brodeto is definitely worth checking out, but it'll be interesting to see if this brand will be vibe vs food as the expansion continues.

Quality service, quality ingredients, beautiful presentation, but everything was so salty! Amberjack Crudo had big pieces and a tasty sauce, but capers made it overly salty Little gem salad was 1 of the highlights. Loved the pecorino cheese & if this was the only dish with this much salt, would've been fine. Black risotto has a generous portion of octopus & fresh basil. Brodeto seafood stew - gorgeous, huge pieces of prawn, fish, mussels, & clams, but such a salty broth. You def need bread to balance it out Peka lamb stew - the least salty of the dishes, but took me a while to appreciate the flavor because my taste buds had been overstated Whole roasted branzino - amazingly deboned (seriously, no bones at all!) and butterflied, but did not need that much salt, nor did the tomato salad need salt Grilled summer squash - expected more than 4 slices, but very tasty garlic almond toppingDark Chocolate custard dessert. Rich dark chocolate with nice bites of toffee & hazelnuts. The service made it such a lovely experience, I only wish I didn't have to chug so much water to balance out all the salt I just consumed.

My family and I had a wonderful experience at Brodeto. We secured a reservation on the first day bookings opened, and I am thrilled that we did. Upon our arrival, we were promptly seated.As soon as we entered, we felt like we had been transported to Southern Italy and Croatia. The ambiance was light, airy, and inviting. Water was already on the table when we sat down, and our server informed us that our dedicated server for the evening would be with us shortly.Our server, Mandi, was friendly, knowledgeable about the menu, and exuded a cool vibe. We sought her recommendations on wine and ended up sampling a few before settling on a delightful white wine, the Gini "Soave Classico" 2022.When it came time to order, we had a few inquiries and ultimately chose the following:Wine:Gini "Soave Classico" 2022Handcrafted Breads:Croatian PogacaSmall Plates:Coal Roasted Wild MusselsPasta & Rice:RavioliSeafood:Spicy OctopusWe were all pleased with our selections and left feeling quite satisfied. The service, ambiance, and cuisine were exceptional, and we definitely plan to return. P.S. If you are dining with children, I highly recommend the Ravioli. Overall, we had a fantastic experience and eagerly anticipate our next visit.

No need for a lengthy review for this place. Service = impeccable Food = mouthwatering Atmosphere = a vibe!!! We'll def be back! Food: Little gem hearts, focaccia, gnocchi, peka, and broccolini. It was the perfect amount for two people. Drinks: la mora, mezcal marg and the only tequila based drink on the menu (I can't remember the name).

Wow! What an amazing addition to Iron Works. The interior of the restaurant is beautiful and you can tell they thought of everything. Our server was super friendly and made some great wine recommendations. Starting out with the straciatello and it did not disappoint. Loved the salted strawberries and the bread cooked in pork fat that accompanied it. The other highlight for me was the spaghetti Al Nero. The pasta and sauce was just so delicious and flavorful. The whole branzino and the salt cod potatoes were also spot on. I'd order everything again!For dessert we had the olive oil cake and the vanilla and hazelnut gelato twist. The cake was moist and delicious. The star for me was the gelato though, I would eat that everyday. Looking forward to heading back in soon!

Very good but not amazing. Still worth all the stars though as the good things we tried were really good, it's a beautiful space and our server Jacob (sp?) was fantastic. The space is gorgeous though the huge wood door to enter the place is sort of ominous. Oh well. Lots of lovely people dressed up which made it feel like an occasion. Should also add that for some reason it took almost 40 minutes for us to get our pastas, which was pretty irritating but oh well. Hopefully that's just a one-off (and it won't detract us from returning) As to the food:1. Focaccia -- good but not amazing. Well salted and moist, about on par with Weaver St. Not worth 10 bucks;2. Sea bass crudo -- really really good. Fish was left in pretty large pieces and tasted super fresh. The pepper jelly had a nice spice level though it dissipated a few seconds after it appeared. Cool touch and a great dish; 3. Octopus and pork belly salad -- amazing octopus: great char on it and not one bit chewy. Pork belly was cured tasting (or maybe just really salty) and didn't add much for me but the potatoes were great in the salad. Our favorite;3. Black spaghetti with sea urchin butter -- my wife loved it, said it reminded her of the uni and crab pasta she used to get at Marea which is very high praise; 4. Busiate with crab -- bland and served barely room temperature. Only real miss of the night. On a side note I don't know what I expected from a dish that was literally noodles and shredded crab;5. Hazelnut gelato -- really good and a big portion, though I would probably rather have a smaller portion for less than 10 bucksAnd 6. Chocolate custard -- too sweet for me, almost cloying. The only other dish I didn't like other than the busiate. Did like the brittle on top Overall yeah it's pricy and probably overpriced but I loved it and will happily return, so maybe it's not? Can't wait to try more crudo and one of the casseroles as they smelled and looked delicious!

First visit to the latest Scott Crawford (Jolie, Crawford & Sons, Crawford Cookshop) restaurant, at the Raleigh Iron Works. It's billed as "Adriatic Italian Croation fare, which is an apt description. It's a beautiful, carefully curated rectangular room, with bar to the right, tables in the center, open kitchen at the back. There's a room with wide doors on the left for private parties. The marble bar is under-lit, as is the bar back displaying bottles. Plenty of light wood in the room. Tables are wood top, chairs of Scandinavian design. A low wall demarks the center, with banquette seating on both side; tables and chairs facing the banquette. It's a very sleek look, with attention to detail. Service is outstanding, as in all Crawford restaurants. Fresh silverware for every course. Dusting away crumbs with each course. Precisely the right amount of attention to ensure no unmet need without being an interruption. Our server, Jacob was terrific. Personable, charming and knowledgeable, he explained the menu, made some recommendations and timed the courses perfectly. THANK YOU! Special shout out to Amber, who came by to check on us. For an appetizer, chose tuna crudo and stracciatella. The tuna was spectacular - the highest grade, uber fresh tuna, sliced thin and topped with dollops of chopped capers and colatura (a salty fish sauce) and drizzled with smoked olive oil. The tuna is firm and slightly sweet, the capers/colatura combo adds saltiness and the olive oil a hint of smoke and earthiness. A great combo. Stracciatella is mozzarella that is stretched until if forms thin strands. The taste is very similar to burrata, the consistency more like mozzarella. It's served with thin slices of green and red strawberries. By itself, the cheese is outstanding. But - tear of a hunk of the freshly-baked and still warm lepinja and put some of that cheese on top - wow! Lepinja (I learned) is traditional balkan flatbread. A nice crunchy crust, fluffy moist and yeasty in the middle, painted with oil before serving. From there, tried peka. Peka is a Croation delicacy; a stew of meat and vegetables. The take here is chunks of lamb and pork belly, plus carrots, potatoes and fennel, all slow-simmered to tender perfection in a rich broth which includes wine of some sort. The aroma wafting from the clay pot (which our server uncovered at the table) made my mouth water. The peka could have been hotter at serving, it was tepid. But delicious nonetheless. Pro Tip - save some bread for dipping - that broth is sublime. Also tried grilled cobia. A nice sized cobia steak is grilled perfectly medium and served over leeks and small potatoes, topped with a mound of red and green lettuce tossed in a lemony dressing. The cobia is firm and white, not oily or fishy tasting. Another great combination. Lastly dessert - tried Italian Dark Chocolate Custard. A tall rectangle of chilled custard is topped with a thin layer of molten dark chocolate. It's then topped with caramel sauce and chunks of amaretti and hazelnut brittle. It's surprisingly light even though it's rich. I love the contrast between the smooth custard and the crunchy toppings. A great end to a great meal. The tab was $180 for 2, including 2 glasses of wine. Brodeto is HIGHLY recommended... I can't wait to got back and try some of the other choices on the menu! GO!!!