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  • Miranda restaurant is family-owned and operated in Williamsburg, Brooklyn.

    Miranda restaurant is family-owned and operated in Williamsburg, Brooklyn.

    Sasha Miranda and husband Mauricio Miranda thought they’d found the ideal location for “Miranda,” the Williamsburg, Brooklyn restaurant they opened in 2007. The building was once home to a pre-prohibition saloon and a popular neighborhood bakery.

    With such history, they knew the location offered unique ties to the community.

    A selection of dishes from the menu

    They’ve strived to maintain the integrity of the 125-year-old building in keeping with the surrounding neighborhood ever since.

    Inside, the dining room is intimate with a rustic elegance accentuated by exposed brick walls, a cement floor inlaid with oak and reclaimed lighting and mirrors.

    The setting makes diners feel like they’re a guest in the Miranda’s home–with good reason. The restaurant is a personal statement reflecting years of experience and their commitment to the environment and healthy eating.

    Sasha, the executive chef, specializes in dishes with Latin American and Italian influences. Mauricio, the Maitre d’ and sommelier, oversees a global wine list, featuring Italian, Spanish, South American and California vintages.

    Although located outside Manhattan, Miranda has drawn international acclaim. Zagat raves: “The food is full of love, as is the service at this Williamsburg neighborhood gem, dishing up an inspired mix of Italian and Pan-Latin dishes.”

    Even better, the restaurant shuns Manhattan prices. Dinner includes small plates, ranging from $9 to $15. They feature grilled baby octopus and arugula with avocado, cucumber, pickled shallots and jalapeños and arancini with spicy chorizo, spinach and Arborio rice spheres with tomato fonduta and Parmigiano Reggiano.

    Pasta dishes, all handmade in-house, are $20 to $24. They include pappardelle with ragù of mole-braised leg of lamb and Parmigiano Reggiano and ñoqui de calabaza with potato-pumpkin dumplings, butternut squash, sage and Cotija cheese.

    Entrées, from $19 to $26, feature grilled branzino with organic quinoa, roasted red peppers, Gaeta olives, Sicilian capers and lemon-achiote oil; pan-seared Long Island duck breast with creamy polenta, Tuscan kale and chile de àrbol sauce and roasted pork tenderloin with tomato and cumin scented Arborio rice, zucchini and mole verde.

    Miranda's location at 80 Berry Street in Williamsburg, Brooklyn, was once a pre-prohibition pub and local bakery. It's pictured here circa 1940.

    Miranda’s location at 80 Berry Street in Williamsburg, Brooklyn, was once a pre-prohibition pub and local bakery. It’s pictured here circa 1940.

    Desserts, $7 to $9, offer a seasonal flan, currently pumpkin and maple custard with pepitas and clove brittle, as well as almond cannolis with orange-scented mascarpone, dark chocolate and citrus salad. A $31 three-course dinner prix fixe is offered Sunday through Thursday.

    For lunch, salads start at $7.50 to $8.50, offered feature baby spinach with maple-cayenne pecans, goat cheese and balsamic vinaigrette and market greens with spiced beets, ricotta salata, marinated mushrooms and sherry vinaigrette.

    Soups cost $7 to $9, change daily, and may include cumin-scented butternut squash and crisp pancetta.

    Sandwiches, $8.50 to $12.50, include pernil panini with slow roasted garlic-orange rubbed pork, basil aioli and wilted arugula; and torta de pollo with chipotle-braised chicken, fresh mozzarella, black beans, cilantro and avocado.

    Pastas are $13.50 to $15 and feature risotto with roasted butternut squash, fresh goat cheese, sage and spiced pepitas; housemade farfelle with smoked salmon, sweet peas, white wine and garlic; and quinoa with pan-seared shrimp, roasted red peppers and chimichurri sauce.

    An $18 three-course lunch prix fixe is available Monday through Friday and includes a glass of house wine.

    Brunch is served on weekends and starters range from $6 to $8 featuring yogurt and housemade maple granola with pecans, pistachios, almonds and wildflower honey as well as oatmeal with Mexican cinnamon, local gala apples and New York State maple syrup.

    Meet Executive Chef Sasha Miranda
    Chef-Sasha-Miranda Sasha graduated from the Culinary Institute of America and completed a fellowship program in St. Andrew’s Kitchen, an on-campus restaurant focused on healthy cooking. After that, Sasha, a Queens native, worked on the opening of Gigi Trattoria in Rhinebeck, New York. Sasha came to NYC in 2002 and worked at Verbena Restaurant with Chef-Owners Diane Forley and Michael Otsuka. She honed her arts at Raoul’s, Café Gray, and Alto, a New York Times 3-star rated Italian restaurant in Midtown, Manhattan.

    Eggs are $9 to $14 and include mangú and fried eggs with smashed ripe plantains, crumbled chorizo and pickled shallots; frittata with Gorgonzola, wild mushrooms, caramelized shallots and poblano-peppered potatoes; and creamy polenta and poached eggs with stone-ground cornmeal, wild mushrooms and tomato fonduta.

    Lunch options are $10 to $15 and feature ñoqui of potato and kale dumplings with zucchini, roasted peppers, sweet peas and garlic; and housemade garganelli with tomato-basil sauce and shaved Parmigianino.

    The restaurant’s beverage program includes housemade sodas (non-alcoholic) for $5 including fennel-lime, basil-lemon, guava-citrus, jamaica-panela, and Maracuyà-organic honey.

    A selection of artisan cocktails are $10 to $12 featuring Basilico with Greenhook gin, Limoncino, basil and juniper berries; Coquetona with mezcal, tamarind infused tequila, Maracuyà and honey syrup; and fig time with Dominican rum, Amaro, Punt e Mes, figs and thyme.

    Miranda serves dinner Sunday through Thursday from 5:30 to 10:30 p.m. and Friday and Saturday from 5:30 to 11:00 p.m. Lunch is served Wednesday through Monday from 11:30 a.m. to 3 p.m. Brunch is offered on Saturday and Sunday from 12 to 3 p.m. The restaurant is closed on Tuesday.

    80 Berry Street
    Corner of North 9th
    Brooklyn, NY 11211