Babbo Ristorante e Enoteca

One of the many great pleasures on our trip back to New York, is the plethora of fine dining restaurants that make up the city but can also make dining in NYC a daunting and challenging task.

Chef Brad and I decided we would challenge ourselves and try and obtain a table at a particularly popular restaurant that usually requires reservations a month ahead of time. So we chose, Babbo Ristorante e Enoteca, founded by Chef Mario Batali and restauranteur Joe Bastianich,  located in a quaint residential neighborhood in the heart of Greenwich Village.

When I called to inquire about reservations at Babbo, I had already thought to myself that we were going to be out of luck, and to my demise, I was one-hundred percent correct. The closest available reservation was just over a month out in advance. But to my surprise, the hostess on the phone informed me that Chef Brad and I could try our lucky by dropping in with the off chance that we could get one of the seven tables in the bar available to patrons who do not have reservations. With an upbeat attitude, Brad and I decided we couldn’t lose out by giving it a try.

As Brad and I arrived at Babbo, we were intrigued that it was located in a beautiful building between two homes occupied by families. I later came to discover that one of the houses was once one of the city’s most beloved restaurants, the Coach House on Waverly Place. As we entered the building, we were greeted by the host who urged us to wait has he guessed that a table would certainly be available within forty-five minutes to an hour. When we heard the wait time, Brad and I smiled with delight… Turns out that forty-five minute to an hour wait, would eventually become a three hour wait! (It was worth it)

Upon being seated at our table and viewing the menu, was that Mario Batali’s menu was loaded with dishes that included ingredients most Americans would likely turn the other cheek to. Dishes such as Fresh Anchovies & Warm Testa (Head Cheese), Bucatini with Octopus, Beef Cheek filled Ravioli topped with Squab Livers, Lamb’s Tongue and Calf Brains filled the menu and had my mouth watering.

My biggest dilemma of the night came down to choosing the antipasti (appetizer). For me personally, it was showdown between the Pig Foot Milanese with Rice Beans & Arugula or the Warm Lamb’s Tongue with Brown Beech Mushrooms and a three-minute Egg. I ended up choosing the Pig Foot Milanese. This dish was soo good that I am having a hard time describing it. The best way that I can describe it is that it is a paper thin, crunchy, and gelatinous heaven. As for Chef Brad, he choose the Steamed Cockles with Red Chiles and Basil, which was prepared to perfection with a Chili and Basil scented broth, that I can still taste if I closed my eyes.

For the main entrée I indulged in the Gnocchi with Braised Oxtail, which was hands down the best gnocchi dish that I have experienced in my entire life. It was that good. Another dish that arrived at our table was the Black Spaghetti with Rock Shrimp, Sipy Salami Calabrese and Green Chiles. This dish was soo tasty and full of magnified flavors, that I would be stumped if I were asked on the spot to replicate this dish.


To conclude our already fantastic meal, we decided upon a trio of desserts that included:

• Saffron Panna Cotta with Apricots, Chamomile and Apricot Sorbetto
• Peach and Walnut Budino with ‘Gelato di Panna’
• Sweet Corn Crema with Cornmeal Bomboloni and Blackberries

Babbo Ristorante e Enoteca in my mind, redefines and reinvents the principles of Italian cuisine in America. Along with its expert, attentive and cordial service, Babbo is definitely in my books one of New York’s prized possessions.

For More Information about Babbo Ristorante e Enoteca, please visit: www.babbonyc.com