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Home > Restaurants > Gottino


Critic's Pick Critics' Pick

52 Greenwich Ave., New York, NY 10011 40.735758 -74.000578
nr. Perry St.  See Map | Subway Directions Hopstop Popup
212-633-2590 Send to Phone

  • Cuisine: Italian
  • Price Range: $$

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  • Reader Rating:

    8 out of 10


    18 Reviews | Write a Review

Photo by Brian Kennedy

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Official Website


Daily, 11am-2am

Nearby Subway Stops

1 at Christopher St.-Sheridan Sq.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Bar Scene
  • Dine at the Bar
  • Hot Spot
  • Late-Night Dining
  • Notable Chef
  • Outdoor Dining
  • Private Dining/Party Space
  • Reservations Not Required


  • Beer and Wine Only


Not Accepted


The Underground Gourmet can’t blame Jody Williams for refusing to call Gottino a wine bar. After all, New York is practically awash in wine bars these days. So instead, the Morandi chef christened her former pet project, the elegant slip of a West Village space she opened with partner Michael Bull before moving on to Buvette, a “gastroteca—my made-up word for an Italian gastropub,” she says. And when, precisely, is a wine bar not a wine bar, according to Williams? When great food, great wine, and thoughtful service add up to something much more than a cookie-cutter marketing plan.

At first glance, the casual observer might not be able to tell the difference. Gottino embodies rusticity, with all the Old World Wine Bar signifiers in place: the long marble bar and the standing ledge behind it, the Ferrari-red Berkel meat slicer, the piles of seasonal fruit (quince, pomegranates, blood oranges) that are a telltale Williams touch. But beyond the romantic “ ’teca” atmosphere is a terrific “gastro” restaurant, one that adapts the familiar small-plate wine-bar format to its own Slow Food–inspired, seasonally dictated, often idiosyncratic ends. If there’s a wine-bar playbook, and there must be by now, Gottino isn’t going by it.

Ideal Meal

Start with ciambottini, any crostini, and a bit of cheese. Or just make your way through a crock of chicken-liver pâté and call it a day.

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