Anella’s Michael Sullivan Takes His Grandma’s Meatballs to Brinkley’s

Photo: Melissa Hom

Yesterday when we reported that Anella had a new chef in Joseph Ogrodnek, you may have wondered what happened to original chef Michael Sullivan. It turns out, he has landed at Brinkley’s, the Martignetti brothers’ venture that opened with Kingswood’s Ben Towell as a consulting chef. Brinkley’s hasn’t quite hit its stride, and brothers Martignetti are clearly hoping Sullivan (a Chanterelle and Le Zinc alum) will bring diners in with the meatballs that were a best seller at Anella (they’re made from his Irish grandmother Dolly’s recipe) along with other dishes such as a bacon-wrapped pork loin. Check out the dinner menu below. Sullivan has also introduced a brunch to Brinkley’s — we’ll post that menu when we get it.

Brinkley’s dinner menu [PDF]