Otto Enoteca Pizzeria
1 5th Ave, New York, NY
Web Site: http://www.ottopizzeria.com/
One of my favorite evening stops in New York City is OTTO Enoteca Pizzeria, a restaurant that is part of the Batali-Bastianich empire which includes places like Babbo, Esca, Lupa and Casa Mono.
When OTTO first opened, it caused quite a bit of stir from pizza enthusiasts, many of which were unable to reconcile their notion of American-style pizza with the type of derivative Sardenian-style grilled pizza (Carta de Musica) that is served at the restaurant. This 2003 discussion on eGullet Classic talks about it ad-nauseum, and is worth reading for historical context. Since then, the pizza has been tweaked to fit local tastes and the restaurant’s pizzas have received many accolades from some of New York’s most critical palates.
OTTO is much more than a pizza place. Its a great place to meet up with friends and have a drink of phenomenally good Italian wine selections, eat some great antipasti, cheese and salumi, but most of all, indulge in some of the very best gelato in the city, made by pastry chef Meredith Kurtzman. In fact I would probably say it IS the very best gelato in the city, and you don’t have to wait on one hour plus long lines in order to get it either.
The storefront on 5th Avenue.
Gelato at OTTO should be high on your list of evening ice cream stops. Click on the “Read the rest of this entry” link below for more.
A view of the bar area.
A glance down the main dining room.
This is a manually-driven antique Berkel slicer, which is used to make razor-thin slices of OTTO’s salumi for antipasti plates.
The menu of Dolci, or sweet stuff.
The cheese selections board.
This is a Coppetta with Olive Oil Gelato, Passion Fruit Granita, Strawberries, Basil Syrup, Olive Oil and Maldon Sea Salt. By far the favorite of all the excellent dolci dishes we had.
This is a Grapefruit Campari sorbetto paired with a Ricotta Cheese Gelato. I really liked this one a lot, the sorbetto was excellent as a palate cleanser for the other two copettas.
This is a Copetta with Butterscotch Pecan Gelato (with whole pieces of pecan in it), Coffee Bourbon Syrup, Spiced Bananas, and Marscapone Cheese. Kind of like an Italian take on the classic New Orleans dessert, Bananas Foster. I really liked this one as well.
Zabaglione with Vanilla Gelato and Peaches
Lemon Sorbetto /Lemon Curd / Ricotta Gelato / Cherry Copetta. I really loved the Lemon sorbetto in this, its incredibly tart and refreshing, just like squeezing a fresh lemon on your tongue.