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Otto Enoteca Pizzeria
1 5th Ave
New York, NY 10003
(212) 995-9559
Official Website
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Otto Enoteca Pizzeria has been selected as a best restaurant
by a major publication or website.
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Listed below are links to reviews of Otto Enoteca Pizzeria from around the web.
[ more from apassionforfood.blogspot]
"it was difficult to decide which one I liked better so I took three spoonfuls of one, then three spoonfuls of another, repeat, repeat. OOOh much deliciousness!..."
[ more from apassionforfood.blogspot]
"The swiss chard and goat cheese ended up being my favorite of the bunch. Sigh. I always suffer from post-order-stress-disorder...."
[ more from culinaryfool.spaces.live]
"Once every few years the internationally renowned Napa Valley Vintners visit Seattle to share their remarkable wines and to benefit the health of our community. This year's Napa in Seattle visit will take place at the Grand Hyatt Seattle on March 17, 2005..."
[ more from dailycandy]
"Located on the corner of Fifth Avenue and 8th Street (formerly Clementine, an infamously cursed restaurant space), Otto is what you might consider Molto Mario for the masses. Baby got the cold shoulder trying to get a table at Babbo or Lupa?..."
[ more from dinersjournal.blogs.nytimes]
"As a parent of three boys and a hospitality industry employee of more than 20 years, I agree with many of the previous posters. A couple of additional thoughts: Please do not ask the chef to make something beyond the menu for your child...."
[ more from dishola]
"The sauce was amazing: eggy, creamy, and the pepper did not over power the dish...."
[ more from events.nytimes]
"Otto is advertised as an enoteca and pizzeria, which is more and less than the truth. There are also a lot of pizzas, some traditional, others unique to Otto, and all cooked on top of the griddle rather than in an oven...."
[ more from gayot]
| "Anticipating the hungry masses, Food Network face and ubiquitous West Village scooter driver Mario Batali has created a gimmicky system at Otto: diners are given the name of an Italian city upon entry and then have to slavishly watch the authentic-looking..." |
1 reviews
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[ more from gothamist]
"My long time favorite has been Roccos bakery on Bleecker west of sixth Ave. They make their own ices, and have a not-too-sweet and very refreshing lemon ice, and cremolatta, a sot of almond flavor with a milky base, to name two...."
[ more from hedonia.seantimberlake]
"I started out with a classic insalata tricolore: zesty arugula with bitter Belgian endive and radicchio all just barely dressed with a light lemony vinaigrette. No huge culinary achievement, but solidly good and very refreshing...."
[ more from menupages]
"took me to Otto, an Italian restaurant/enoteca (wine bar) on 9th and 5th Avenue (1 block north of Washington Sq. I walked in the heavy wood revolving door to find myself in such a warm inviting space in red and gold colors...."
[ more from nycnosh]
"Otto does have a signature dish, but those unique Pizzas Otto are not it. Instead, it is the olive oil gelato that has become the symbol of Otto’s success, and it only takes a bite of the stuff to see why: the olive oil flavors come through as hints..."
[ more from nycrestaurant.blogspot]
"An interesting dish, perhaps 2 months too late to be on the menu. Batali really knows pasta - even at his..."
[ more from nyjournal.squarespace]
"On a couple of occasions I had a few hours to kill and sat in Otto with a glass of wine and a dish of pasta. I felt free to sit as long as I wished both at the bar and at the table...."
[ more from nymag]
"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 that arrive in small ceramic bowls on a snappy tray. True, we pine..."
[ more from offthebroiler.wordpress]
"I think writing about Otto’s gelati would be like writing about a woman’s shoe, or her style of dress, without noticing the very essence of the woman that makes her shoes, or her style so appealing or unappealing. Otto is one of the best wine..."
[ more from roboppy]
"My mum will always get crab cakes if its on a menu, perhaps in the same way that I'd gravitate towards duck confit. While I don't remember much about her crab cakes (they're not a favorite dish of mine), I recall liking the salad...."
[ more from savorynewyork]
"Parking: Parking garages located on 8th Street between 5th and University, on 8th Street between 5th and 6th Avenues, and on 9th Street between University and Broadway...."
[ more from sliceny]
"Those pizza pontificators who rushed in and freaked out over Mario Batali's unconventional griddle-cooked pies got it wrong: One bite of a recent special topped with butternut squash, smoked mozzarella, ricotta, and pancetta is proof of pure pizza genius...."
[ more from tablehopper]
"Chef Brad Farmerie has crafted a menu of 10–14 scrumptious canapes for the Monday Room that come ouhttp://www. I was happy to see some antipodean ingredients on the menu, like dukkah and Tasmanian sea trout...."
[ more from thestrongbuzz]
"Check in to the strong buzz and you'll find out where to eat (and what to eat), learn about chefs on the move, restaurant openings and closings, the hottest cocktails (and bar chefs), and lots of other random but useful information about the ins and outs..."
[ more from tripadvisor]
"We had reservations there for a Sunday night over the 4th of July weekend. It was very crowded, so I would recommend making reservations in advance...."
[ more from vealcheeks.blogspot]
"It is designated as Argentinian, and in fact, in its heaviness (and occasional gloppiness), it is reminiscent of Penguin in Chicago. These icemen were not afraid to use flavors (although I don"t think of them as the traditionally lighter European gelato..."
[ more from villagevoice]
"This controversial addition to the Batali empire freaked people out with its cracker-like pizzas, one featuring the cured pork fat known as lardo. You can skip the pizzas entirely, though, feasting on cheese, cured meats, and little dishes of pickled seaf..."
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