White-hot since its June 1998 opening, Babbo Ristorante e Enoteca possesses 90 of the most foodie-coveted seats in the city. That is, at least in part, due to chef/co-owner Mario Batali's national reputation as emperor of the restaurateuring world. Though he owns interest in ventures from New York's Esca, Lupa and Del Posto to Los Angeles' – and perhaps the country's –toughest reservation, Osteria Mozza, Batali sets his throne inside the kitchen of his Greenwich Village pet most evenings, jamming to his iPod (which plays throughout the dining room) and preparing his most intensely flavored menu of all. From goose liver ravioli to lamb's tongue salad, His Highness brings new meaning to haute cuisine, preparing flawless pastas and succulent meat dishes as he imagines an Italian in the Hudson Valley would. Full bar. Serving dinner nightly.
Where the Locals Eat Rating
Best Italian, Manhattan South
Top 100 Restaurant, New York City
"Babbo Ristorante e Enoteca, opened by Mario Batali and Joseph Bastianich in June 1998, is an exuberant celebration of the best of Italian food, wine and lifestyle. ... 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. "
– Babbo website
"At Babbo, Batali virtually reinvented the Italian American restaurant."
– Gourmet magazine
"Mario Batali's great achievement, among many, has been to turn animal viscera into the epitome of haute cuisine. ... Even after repeated, feverish tastings, I'm still not tired of his lamb's-tongue vinaigrette, or crispy pig's-foot Milanese."
– New York magazine
"Among the restaurants that make my stomach do a special jig, Babbo ranks near the top."
– Frank Bruni, The New York Times, June 9, 2004
"Come hungry and tuck into a flawless pasta, a succulent meat dish and a spot-on dessert."
– Time Out New York
"Surroundings are stylish ... effortlessly romantic."
– Newsday.com
How others rate Babbo
Michelin Guide 2008 * (Very Good Restaurant in Category)Gourmet magazine
#17 of America's Top 50 Restaurants, 2006
The New York Times
*** (Excellent)
Top Pick
New York magazine
**** (Exceptional; Consistently Elite)
Zagat 2008
27 Food Rating (Extraordinary to Perfection)
Time Out New York
Critics' Pick
James Beard Foundation
Best New Restaurant, 1998
Outstanding Restaurateur Award winner (national), 2008 (Joe Bastianich/Mario Batali)
Gina DePalma, Outstanding Pastry Chef nominee, 2008