Babbo – New York City

The ubiquitous chef Mario Battali’s Greenwich Village restaurant succeeds at re-creating classic Italian dishes using local (often organic) suppliers whenever possible, in an effort to preserve freshness and the integrity of ingredients. But don’t fear: Items such as cheeses and balsamic vinegar are imported from Italy. As a consequence, the menu changes nightly. Do try one of the incredible pastas as a secondi between your starter and entree (they can be shared), and if available, consider the “deconstructed osso bucco,” slow cooked and delicious. Don’t think of Babbo as a place for quiet conversation, as the atmosphere is best described as convivial and the crowded bar up front (where you can also dine) can be loud. View the menu here: http://www.babbonyc.com/menu2.html.

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