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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 700 types of Italian vino. The restaurant offers wine classes Tue, Sat, and Sun for $45 per person; check the website for further details.

Prix-Fixe
For 12 people or more

Pasta alla Norma, $10

Upcoming Events

Ongoing Tue, Sat-Sun

OTTO Vino Classes

See Full Schedule >>

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)

Featured In

• Eat Cheap 2009: 104 Years of Pizza in New York (7/20/09)
• Where to Find Clam Pizza (10/13/08)
• Places to Try Affogato (8/11/08)
• Ten Little Cities: The 8-year-old (8/13/07)
• Enjoy These Corn-Crazed Menus (8/20/07)
• The Best Places to Get Your Frozen Dairy Fix (7/23/07)
• Cheap Eats Guide 2006 (8/7/06)
• The City's Eight Best Ice-Cream Sandwiches (8/17/06)
• 101 Best New York Restaurants for 2006 (1/9/06)

Recipes at OTTO Enoteca Pizzeria

• Sunchokes With Walnut Gremolata (2010)
• Concord-Grape Sorbet (2009)
• Broccoli Soffriti (2003)
• Eggplant Caponata (2003)
• Marinated Mussels (2003)
• Basic Tomato Sauce (2003)
• Lemon Gelato (2003)