Otto Enoteca and Pizzeria has become one of my favorite places to go when I’m looking for really good food at a reasonable price. The restaurant is huge, with a bar up front, where throngs of people drink copious amounts of wine selected from an extensive list featuring wines from Italy while waiting for their station to be posted. You see, in place of a reservationist finding you, they have a cool old style train schedule on the wall that constantly changes to alert you that you are up for a table. If you are lucky and can find space to sit at the bar, I wouldn’t waste any time waiting for a table and would place my order ASAP!
I have been numerous times, and have found the best way to experience all the delicious food that Mario Batali offers is to share with the group. The Antipasti are served in small bowls, so be sure to order a bunch such as the Lentils ‘Toscana’, Shrimp with Chickpeas and Chilies, Cauliflower ‘Alla Sicilian’ which is sweetened with plump raisins. To round out the antipasti, I always get a salad, such as the Arugula with tomatoes or Escarole and Sunchoke which are usually good, but sometimes the chef uses a heavy hand with the salt. There are also the usual array of meat and cheeses with a melt in your mouth prosciutto and creamy Gorgonzola Dolce.
There are over a dozen pizzas separated under two headings, Classic and Otto. One of the best is the Pane Fratteau which contains tomato, pecorino and egg. It sounds odd, and I am no egg lover, but it really works. The egg comes out a bit runny, but as you smear the yoke over the pie, it cooks a bit more. The Vongole is Mario's take on the clam pie, with mozzarella, garlic and a lot of baby clams scattered over the top, which is always a table favorite. The classic pies offered include a Margherita that is elevated from the standard pie by the use of buffalo mozzarella and a Romana that has my favorite combination anchovies, capers, chilies and mozzarella and is not for those who shy away from salt. All of the pastas that I’ve tried did not disappoint, but the real standouts are the Spaghetti Alla Carbonara and Pasta Alla Norma. The Carbonara is held together by a sauce made from pancetta, scallions, black pepper and egg and puts all the gloppy versions to shame. The Norma is a classic Sicilian dish that tops tomatoes, roasted eggplant and basil with a rich dollop of buffalo ricotta.
As with everything else at Otto, the desserts don’t disappoint. On offer are a decadent Black & White that consists of chocolate chip & vanilla gelato, caramel crema and chocolate hazelnut sauce and a grown up ice cream soda, the Affogato, which is espresso poured over vanilla gelato. As I write this review, I am salivating at all the fantastic food I have enjoyed over the years and am looking forward to returning again and again!
Otto Enoteca and Pizzeria
1 5th Avenue at 8th Street
212-995-9559
Price: Antipasti $4-25, Pizza $7-14, Pasta $9, Dessert $3.50-9.50
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