Often the most distinguishing characteristic of pizza is how it's cooked. And while the heated debate continues between the coal-burning and wood-burning camps, Mario Batali has gone outside the box with his inventive, griddle-cooked pizzas at Otto. The red-headed super chef has put his brand on this Greenwich Village spot with cured Italian meats and cheeses and his trademark
lardo (pork fat). It's a gathering spot for students, families, scenesters and foodies alike because of its festive atmosphere and reasonable prices, so the place stays packed and is a little chaotic at times. Eating at the bar is an attractive option for those wanting to forgo the wait. Ultrathin- crust pizzas range from traditional to more experimental (the clams, garlic, mozzarella pizza or the potato, anchovy and ricotta pie). Gelato nearly steals the show, with Otto's famed olive oil flavor among options such as dark chocolate, pistachio and bufala ricotta. An extensive, notable wine list is composed entirely of Italian choices.
"The menu's variety make it ideal for sharing, and easily accommodates groups and families, who jam the spacious dining room and bar, even at off hours."
-
Michelin New York City "Mario Batali's most casual Italian restaurant is part buzzing wine bar, part glorified pizzeria, with an always appealing selection of fresh salads and smartly seasoned vegetable antipasti."
-
New York magazine
"What Mr. Batali and Mr. [Joseph] Bastianich have done with Otto, which has about twice as many seats as Babbo, is to give diners an easier and less expensive way to sup under the Batali-Bastianich banner."
- Frank Bruni,
The New York Times"The 700-bottle wine list favors offbeat selections that can be sampled in quartino minicarafes."
-
Time Out New York"The last time I had gelato as good as this was in Florence. Every flavor was intense and pure."
- NewsdayThe New York Times: ** (very good)
New York magazine: ** (very good); Critics' Pick
Zagat 2012:23 food rating (very good to excellent)
Time Out New York:Critics' Pick
Reservations suggested. Full bar. Serving lunch, dinner and late-night daily.
Often the most distinguishing characteristic of pizza is how it's cooked. And while the heated debate continues between the coal-burning and wood-burning camps, Mario Batali has gone outside the box with his inventive, griddle-cooked pizzas at Otto. The red-headed super chef has put his brand on this Greenwich Village spot with cured Italian meats and cheeses and his trademark
lardo (pork fat). It's a gathering spot for students, families, scenesters and foodies alike because of its festive atmosphere and reasonable prices, so the place stays packed and is a little chaotic at times. Eating at the bar is an attractive option for those wanting to forgo the wait. Ultrathin- crust pizzas range from traditional to more experimental (the clams, garlic, mozzarella pizza or the potato, anchovy and ricotta pie). Gelato nearly steals the show, with Otto's famed olive oil flavor among options such as dark chocolate, pistachio and bufala ricotta. An extensive, notable wine list is composed entirely of Italian choices.
"The menu's variety make it ideal for sharing, and easily accommodates groups and families, who jam the spacious dining room and bar, even at off hours."
-
Michelin New York City "Mario Batali's most casual Italian restaurant is part buzzing wine bar, part glorified pizzeria, with an always appealing selection of fresh salads and smartly seasoned vegetable antipasti."
-
New York magazine
"What Mr. Batali and Mr. [Joseph] Bastianich have done with Otto, which has about twice as many seats as Babbo, is to give diners an easier and less expensive way to sup under the Batali-Bastianich banner."
- Frank Bruni,
The New York Times"The 700-bottle wine list favors offbeat selections that can be sampled in quartino minicarafes."
-
Time Out New York"The last time I had gelato as good as this was in Florence. Every flavor was intense and pure."
- NewsdayThe New York Times: ** (very good)
New York magazine: ** (very good); Critics' Pick
Zagat 2012:23 food rating (very good to excellent)
Time Out New York:Critics' Pick
Reservations suggested. Full bar. Serving lunch, dinner and late-night daily.