Babbo *


Our
Vision 

Opened by Mario Batali and Joseph Bastianich in June 1998, Babbo Ristorante e Enoteca is an exuberant celebration of the best of Italian food, wine and lifestyle.

Hailed with a glowing 3-star review by Ruth Reichl of the New York Times shortly after its opening, Babbo has since been met with much critical acclaim, and was the recipient of the James Beard Foundation’s Best New Restaurant Award for 1998. The menu is a roster of Chef Mario Batali’s lusty creations, incorporating the best and freshest seasonal produce, Italian cheeses, meat, game and seafood, accented with fine Italian olive oils, traditional aceto balsamico and many unusual ingredients that will surprise and delight.

The wine list represents one of the most extensive and intelligent collections in the city, and indeed the country, presided over by Bastianich and served by our expert wine and service teams. Babbo seats up to 90 diners in its split-level dining room, and has a lively bar area where patrons may enjoy a quartino (quarter-liter) of wine, or choose to have a full meal. We are located steps from Washington Square Park, in the center of romantic and colorful Greenwich Village.

We opened Babbo in the summer of 1998 in an effort to emulate the best of the great Italian tradition of hospitality and quality at the table and in the glass. The philosophy is easy as it is straight forward – use the best local ingredients as simply as possible and serve them with flourish and joy. As a Tuscan cooks in Chianti, as a Neapolitan cooks on the Amalfi coast, as a Sicilian cooks in Pantelleria, at Babbo we cook as an Italian might in the Mid-Atlantic/Hudson Valley region.

At Babbo you will rarely find your favorite regional classics as you have eaten them in osterie, trattorie and ristoranti throughout Italy. What you will find is delicious simple food that hopefully tastes as good as you remember from your last visit to Italy because we strive in the Italian fashion to shorten the time and distance any ingredient spends from the soil, or the water, or the air, to the plate. We import pasta, Parmigiano Reggiano, balsamic vinegar, sea salt and Prosciutto San Daniele because they are so distinct and virtually indispensable to the creation of a great Italian meal. We fervently believe in the inherent quality, freshness and greatness of our regions ingredients purchased from local, predominantly organic, farmers and friends, many of them from forgotten or heirloom varietals. We are proud to make most of our salumi, including guanciale, pancetta, lardo, coppa and soppressata. Our cheeses come from all over Italy, with one great exception from the Hudson Valley. Our desserts are like none you have ever eaten in Italy, yet they feel and taste totally Italian. Our wine list is one hundred percent Italian in celebration of the quality and diversity of Italian grape varietals and vinification.

Like most Italian restaurateurs, we love where we live and live to celebrate both our location and our ingredients, from the land, air and sea. Babbo is our interpretation of the best we have come to know in the Italian culture of family where it is best and most often celebrated, at the dinner table.

 Benvenuti,

 Mario Batali and Joe Bastianich

ca. 1998

BABBO STYLE

Many restaurants identify themselves as owner-operated- un risorante padronale– but at Babbo we take this concept to heart. For Mario and me, Babbo is much more than a business or even an eating establishment; it’s a personal expression of our cumulative life experiences, commitments, and passions. Our commitment to offering le cose giuste in food, wine, and service is uncompromising. We don’t just feed our diners, they become part of the Babbo experience, sharing in the rich culture of the Italian table. Eating in our restaurant is like spending a little time in our world. You may never want to live there, but it’s a great place to visit.

When you walk into Babbo, one of the first things you feel is a sense of well-being coupled with a buzz of energy. The restaurant has a personality all its own that informs the hundreds of decisions we make daily. How we carve a rabbit in the dining room, how we serve a new aperitivo, what we think of a new linen company, how we address countless glitches on a weekly basis. It boils down to Italian hospitality with a decided American twist.

CENTER TABLES

 The center table is the sun of Babbo’s solar system. Each dining room has one, and they serve as focal points. They hold our cheese, serving condiments, and seasonal fruit displays and provide a staging area for wine service, but they are also the spot where many dishes are finished. Whole roasted or grilled fish, a staple of the Babbo menu, are presented to the diners in their entirety, then skillfully filleted on the center table by our floor staff. It is also where a rib-eye steak for two and stinco di vitello (veal shank) are deftly reduced to the beautiful portions. By performing the finishing touches in full view of the entire dining room we highlight the simplicity and quality of our food while enhancing the theatrical quality of the meal.

-J.B.

 Mario Batali

Owner, Chef

 With twenty-one restaurants, nine cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is one of the most recognized and respected chefs working today.

Mario and his business partner, Joe Bastianich, own seventeen restaurants across the country. In the summer of 2010, they opened Eataly, a 50,000 square foot marketplace in New York City. Eataly’s latest dining option, a beer-centric rooftop restaurant and brewery called Birreria, opened in June 2011. In their first overseas venture, Mario and Joe opened Osteria Mozza and Pizzeria Mozza in the Marina Bay Sands Resort Casino in exotic and beautiful Singapore. In August 2012, the pair opened Carnevino in Hong Kong, their second restaurant in China.

Mario is also the author of nine cookbooks including the James Beard Award Winning, Molto Italiano: 327 Simple Italian Recipes(ecco 2005); New York Times Bestseller Mario Batali Italian Grill (ecco 2007); and Molto Gusto (ecco 2010). Mario’s newest book,Molto Batali: Simple Family Meals form My Home to Yours (ecco 2011), was released in the fall of 2011.

As of September 2011, Mario stars in “The Chew,” a daytime talk show on ABC that celebrates and explores life through food.

To learn more about Mario Batali, visit mariobatali.com

To learn more about the Mario Batali Foundation, visit WWW.MARIOBATALIFOUNDATION.ORG

Joe Bastianich

Owner

Restaurateur Joe Bastianich, along with partners Lidia Bastianich and Mario Batali, owns twenty-five successful restaurants worldwide, including Babbo and Del Posto in NYC, Carnevino in Las Vegas, and Pizzeria and Osteria Mozza in Singapore. Earlier that year, the trio teamed up with Italian retail pioneer Oscar Farinetti to bring Eataly, the largest artisanal food and wine market in the world, to New York.  2012 marks their latest overseas ventures with the opening of Lupa and Carnevino in Hong Kong.

Joe has co-authored two award-winning books on Italian wine. His third book, Grandi Vini, an opinionated tour of Italy’s 89 finest wines, was released in the fall of 2010 to much critical acclaim. In its first week of release in May of 2012, Joe’s highly anticipated memoir, Restaurant Man, became a New York Times Best Seller. A bold retelling of a life lived steeped in the ever-evolving New York City restaurant scene; Joe brazenly shares the adventures that took him from his family’s first “red sauce joint” in 1970’s Queens, to the renowned culinary empire that is the Batali & Bastianich Hospitality Group of today. He has received numerous accolades for his groundbreaking work in the field and in 2008 the James Beard Foundation honored him once again by presenting he and Mario with the much revered Outstanding Restaurateur Award.

Joe is currently a judge on FOX’s reality TV hit, MasterChef and MasterChef Junior with Gordon Ramsay and Graham Elliot, where he shares his expertise in deciphering culinary talent from amongst thousands of amateur home cooks. With the franchise’s international popularity growing at lightning speed, it didn’t take long for Joe’s beloved Italy to climb onboard, and in the summer of 2011, Joe joined fellow judges Carlo Cracco and Bruno Barbieri for the premiere season of Sky’s MasterChef Italia.

In addition to Joe’s passion for all things food and wine, he is an avid marathon runner and triathlete, having recently completed the 2011 Ford Ironman World Championships in Kona, HI.

Frank Langello

Executive Chef

After graduating from the Culinary Institute of America in 1998, Frank began working at Le Cirque 2000 and honed his skills in the kitchen there for two years. In 2001, Frank decided to return to his Italian roots. He set his sights high, determined to work only for a then up-and-coming chef whom he greatly admired. Frank left Le Cirque 2000, printed a single copy of his resume and submitted it to Mario Batali at Babbo. He got the job and has worked under his mentor, Mario Batali, ever since and has lead the kitchen as Executive Chef since 2002.

Luca Vesnaver

General Manager

Rebecca DeAngelis

Pastry Chef

Thomas Kim

Head Sommelier

RESERVATIONS

For reservations, use our reservations widget, above and right. Not all reservations are available for online booking. If you do not find a time or date online, call the restaurant and speak to a reservationist. Our reservation lines are open daily starting at 10:00AM.

 Babbo offers reservations during the following hours:

Tuesday through Saturday 11:30AM – 1:30PM
Monday through Saturday 5:30PM – 11:15PM
Sunday 5:00PM – 10:45PM

Our fully licensed wine bar opens at 5:00PM, Monday through Saturday and on Sunday at 4:30PM.The restaurant is open everyday, less Thanksgiving Day and Christmas Day.

 Reservations are not necessary at Babbo: we keep some tables and the bar unreserved for full service dining. Every day at 3PM, we Tweet our last-minute openings. For availability and more, follow us @BabboRistorante.

Reservations are accepted by phone, online, or in person at the restaurant. The reservation office is open everyday from 10:00AM to midnight. We can reserve for parties of up to six and offer group dining, at lunch only, for parties of up to twenty-four. For more information, click here

Reservations are accepted up to one month in advance to the numerical date, thus reservations for the 15th of a month will be available for the first time on the 15th of the revious month. When there is a discrepancy in the calendar month, the reservations are taken on the next available date. Reservations for December 31st and New Years Day will be available starting December 1st.

Babbo’s dress code is best described as “smart casual.” Jackets and ties are not required but not out of place. No flip flops or tank tops, please.

 To make a reservation, call 212-777-0303. To confirm or change an existing reservation, call 212-353-8064.

CONTACT US

 Have a question or comment? We look forward to hearing from you. 
 Call: 212-777-0303

Write: Babbo Ristorante e Enoteca 110 Waverly Place, NYC, NY 10011 

Email: hospitality@babbonyc.com 

Twitter: @BabboRistorante

 

LUNCH EVENTS

 

Babbo invites you to host an intimate lunch party or mid-day corporate event in the elegant Sopra Room.

 Your guests will enjoy the contemporary charm of Babbo in the light-filled Sopra Room, just upstairs from our main dining room. We welcome parties Tuesday through Saturday as early as 11:30AM and up until 3:30PM. The Sopra Room accommodates parties of up to 40 guests.

Create the perfect menu from a selection of classic Babbo antipasti, primi, secondi and dolci. We offer a three-course menu and a four-course menu: both menus include coffee, espresso, cappuccino or tea. Wine from our award-winning cellar is available a la carte or your guests may enjoy paired wines with each course, designed by our acclaimed team of sommeliers.

VINO VISION

The wine department at Babbo shares one essential goal with the kitchen: to offer flavor sensations our guests can’t find anywhere else. In the kitchen, that means combining regional food products, Italian and American, in new and inventive ways. With wine, it’s all about finding the bottles that not only complement Mario Batali’s food but stand on their own as examples of Italy’s incredible gastronomic diversity.

The all-Italian wine list at Babbo is ever-expanding and ever-changing, just like the menu. Wine is produced in every corner of the Italian peninsula, and Babbo showcases the specialties and peculiarities of each of Italy’s 21 regions. There may be no other country in the world with as many new and exciting wines arriving on the market, and although this is old news to some, many diners are just discovering how great Italian wine can be. We want Babbo to be a place where discoveries are made, and discussions ensue. Here’s a quick look at the Babbo approach to wine.

 THE LIST

 Babbo’s wine list boasts over 2,000 selections, and that number is constantly growing. Our objectives are simple: (1) To represent all of Italy’s winemaking regions, with as many diverse styles of wine as possible; (2) To offer selections of older vintages of great wines; and (3) To refrain from discriminating based on price or style. Beyond that, we’re out to assemble the definitive selection of great Italian wines. Period.

 THE QUARTINO

 One of the signature features of the Babbo wine program is the quartino, a new (and now widely imitated) approach to “by-the-glass” wine service. Conceived of by Joe Bastianich, the quartino is designed to evoke the casual, osteria-style wine service of Italy, while also offering guests an opportunity to experiment—and to drink better wine—while doing so.

A quartino is a small decanter that holds a quarter of a liter. That translates to one-third of a 750 mL bottle, or about a glass-and-a-half. If you don’t wish to order a whole bottle of wine, or if some people in your party want one type of wine and others something else, then the quartino offers flexibility. Often guest split a quartino or two of white wine with their appetizers, then move on to a bottle of red with their main courses.

 Why not just pour wine by the single glass? For one, the quartino allows the guest to control how much wine he or she drinks at a particular time. Part of the fun of drinking wine is swirling it around in the glass, smelling it, sipping and savoring it slowly. You can’t do that if the glass is filled up to the rim. The quartino puts the control in your hands.

Then there’s the question of quality. It is not unusual for us to open older vintages of Barolo or high-end “super-Tuscans” and serve them by the quartino. This is perhaps the ultimate benefit of the program: It offers you a chance to try something you haven’t tried before, or to taste a wine you might not choose to purchase a full bottle of.

TASTING MENUS

 There may be no better way to experience Babbo than to try one of our two seven-course tasting menus. One is focused on pasta and the other is a more “traditional” mix of courses. In each case, these menus are offered with matching wines for each course, a great way to experience the full spectrum of flavors Babbo—and Italy—has to offer.

 WINE SERVICE

 Our mission at Babbo is to be authoritative yet accessible, whether the topic is food or wine. Yet we are very serious about wine service. We only use the elegant stemware of Spiegelau, because there are few things more disappointing to a wine lover than drinking a great wine from a clunky glass.

Diners often look on curiously when we take a small amount of wine from a bottle, rinse out a series of glasses with it, then place the rinsed glasses on the table to be filled with the wine. This “priming” of the glasses is a little extra touch that we feel greatly enhances the wine-drinking experience. The point is to rid the glasses of off odors or other impurities, so that all you smell and taste when you take a sip is the wine.

Wine temperature, too, is something of an obsession for us. We store our extensive wine collection in temperature-controlled cellars, so that when we serve a fine, aged red wine it’s at cellar temperature—not room temperature. With whites, meanwhile, we prefer to leave them out on the tables once they’ve come out of the refrigerator. As the wine warms up slightly, it’s full spectrum of flavors come out.

Finally, we always have two sommeliers in the dining room at all times, to answer guests’ questions and offer suggestions. Our wine list is long, but it shouldn’t be intimidating, and that’s why there’s always a wine professional nearby to help.

So if you love wine, and especially Italian wine, take a look at the attached list. Maybe you can shave some time off the decision-making process by perusing it before you come in. But by all means let us know what you think, what you like, what you’d like to see. As long as the list is, and as serious as we are about the wine program, we ultimately want it to be fun, unpretentious, enlightening, and, most of all, an integral component of your meal at Babbo. What’s a good Italian meal without Italian wine?

 

Listing Information

Award Winning,Bar,Catering,Dinner,Functions,Lunch,Private Room

Pricey - $36 - $60

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