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Mario Batali's most casual Italian restaurant is part buzzing wine bar, part glorified pizzeria, with an always appealing selection of fresh salads and smartly seasoned vegetable antipasti that arrive in small ceramic bowls on a snappy tray. True, we pine for the fritti Molto yanked from the menu to make room for the pasta people clamored for, but the pizza is indeed delish—thin-crusted, creatively topped, and cooked, ever so controversially among the Pizza Police, on a griddle. The gelati creations are sophisticated grown-up sundaes, anchoring this fun neighborhood hangout firmly in four-star territory. — Rob Patronite and Robin Raisfeld

"Otto Enoteca" actually means wine bar and offers over 500 types of Italian vino. The restaurant offers wine classes Sat-Sun for $40 per person; check the website for further details.

Prix-Fixe
For 12 people or more

Penne alla Norma, $9

Related Stories

New York Magazine Reviews

• Robin Raisfeld and Rob Patronite's Full Review (3/10/03)

Best of New York Awards

• Best Food You Can Get Delivered (2005)
• Best Gelato (2003)

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Recipes at OTTO Enoteca Pizzeria

• Celery Root and Citrus Salad (2007)
• Broccoli Soffriti (2003)
• Eggplant Caponata (2003)
• Marinated Mussels (2003)
• Basic Tomato Sauce (2003)
• Lemon Gelato (2003)