Graziella’s Italian Restaurant & Wood Burning Pizza

In 2004, Vito Randazzo and his father-in-law Louis Devivo converted a Fort Greene garage into this neighborhood fixture, naming it after Vito’s Sicilian mother and anchoring the menu with her original recipes. Beyond the wood-fired pies, the kitchen leans into hefty, saucy comfort. Diners can expect generous portions of pasta like penne vodka and smoked rigatoni with meatballs, alongside baked clams. While the expansive menu means a wide variety of choices, the focus remains on rich, sweet-and-savory profiles—from a large fennel salad with blood orange dressing to pizzas drizzled with hot honey.