OTTO Enoteca e Pizzeria
I saw it, nonchalantly ripped off a piece, bit into the first bite and before I got to chew, a burst of warm, juicy tomato sauce graced my tongue. As the marinara traveled through my taste buds, a basil leaf simultaneously made it’s debut, and Mama Mia, was I in love. Needless to say, Mario Batali’s and Joe Bastianch’s OTTO Pizzeria e Enoteca on the corner of One 5th Avenue at 8th Street in Greenwich Village, offers the best margherita pizza I've had.
The brasserie inspired pizzeria was opened in 2003 in the historic building that once housed a hotel in 1928. The restaurant is designed to look like, an old Italian train station and an elegant enoteca, and you get that sense as soon as you make it through their gold boarded glass revolving doors. The genius idea to give it a touch of both is probably why I love it so much. The walls are a rich red color that immediately give you a warm welcoming vibe. Upon entering, their classic dining room, ‘that I've never stepped foot in’ seating over 150 guests is located right in front of you, on your left is their wine bar, stand-up tables and an open seating area. That's where I sit. The lighting is dim and romantic as it is cozy.
My friend and I have visited this location twice, and twice I’ve made the executive decision to sit at their sleek marble countertops. Keep in mind that I'm quite the indecisive person. But that space, where you get to sit very closely to other guests and perhaps make eye contact with those partaking in either a work function, small reunion, or meeting each other for the first time, is where I want to sit. It’s a vibrant, loud, bustling scene that screams NYC.
I would recommend OTTO for a quick bite, family night out (as they are kid-friendly), casual birthday celebration, large social gatherings and meeting new people. The ambiance is intimate and lively. I wouldn't recommend sitting at the enoteca for a first date. That part of the restaurant gets very loud and is not the best for those “getting to know each other” conversations. It is however, the place for a “I like your vibe, let’s exchange numbers,” while enjoying a full-bodied glass of Cabernet Sauvignon, a selection of cheeses and house-cured meats.
As stated on their website, “OTTO is renowned for it’s extensive selection of house-cured meats.” On the lower level of the restaurant lives a meat locker where all the curing takes place. Even prosciutto, that takes about nine months to two years to cure is cured in house. Unfortunately, I haven’t tried the meats.
Here’s what I did try on my first visit; As an appetizer we ordered the EGGPLANT CAPONATINA, that was sweet and high in tomato paste flavor, not to my liking but definitely a vegetarian option $6.
As our main course, we had the griddle-cooked, thin-crusted MARGHERITA D.O.P pizza topped with a generous amount of savory tomato sauce, sparingly spread out buffalo mozzarella and basil leaves, that left me with an endless desire to have more $13. So we ordered a second pie.
As my drink, our server ordered me a special cocktail not listed on the menu. This martini was made with fresh lime juice, bitters, Martin Miller gin and St.Germain $14. For dessert we ordered the seasonal PUMPKIN COPPETTA that consisted of a rich homemade pumpkin gelato, chunks of ginger cake, candied pecans, drizzled coffee bourbon sauce and mascarpone crema on top $12. To our surprise dessert didn't end there, the manager Luigi sent us the S’MORES COPPETTA made with s’mores gelato, graham cracker crumble, chocolate sauce and marshmallow fluff all mixed together. I couldn't decide which I enjoyed most, although the textures of the s'mores coppetta were fun.
On our second visit we settled for bread as a starter. We ordered the same pie. This time I ordered THE LEON as my drink, made with gin, mitro, blood orange juice and grapefruit juice - refreshing, citrusy, and just the right amount of sweet $14. For dessert we had their famous OLIVE OIL COPPETTA , that Luigi and our server approved, and wow I mean wow! Olive oil gelato, blood orange sorbet, caramelized kumquat, pignoli brittle, lime curd and hints of sea salt $12. The texture of the olive oil gelato is exactly what you would expect, SMOOTH! The combination of all the flavors and textures are indescribable, you have to try it for yourself. Once again our dessert option came with two other desserts Luigi thought we should try. This time he sent us their new apple cider sorbet and their pear sorbet, each made with a lot of detail and attention to flavor.
Right before we made our way out Luigi came by with two shots of MOKA VARNELLI made with real espresso, notes of cocoa,vanilla spices, tobacco, honey and caramel. The prefect liqueur to settle such a delightful meal. On the palate, the taste is pleasantly sweet and well balanced, the aromas are persistent and the taste of alcohol is heavy as the alcohol content is 30%.
OTTO has become my favorite Pizzeria, Not because I get treated exceptionally well (although I do) but, because everything about the restaurant defines hospitality. All servers are very knowledgeable of the menu and sommeliers can help you decide on great wine without breaking the bank. On our first visit I spoke to regulars that sat next to us, and they shared my sentiments.
Suggested items by a regular; chopped salad, antipastos, mixture of cured meats, goat cheese agnolotti, and mud pie.
FACT: OTTO PART OWNER MARIO BATALI IS ONE OF THE MOST RECOGNIZED AND RESPECTED CHEFS WORLDWIDE.
I encourage you to leave any questions below & return to tell me all about your visit.
THANK YOU!
