East 12th Osteria: An Upscale Italian Eatery
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From the bread basket to the desserts, everything at East 12th Osteria is homemade
Don't miss the homemade bread basket.
A bodega since the 1980s, this past spring husband-and-wife team Roberto and Giselle Deiaco transformed the corner of 1st Avenue and 12th St to the chic East 12th Osteria, a small Italian restaurant that puts style, taste, and sustainablity all on the same plate.
Former Executive Chef at Giorgio Armani Ristorante on 5th Avenue and Cipriani, Chef Roberto Deiaco wanted to celebrate his Northern Italian heritage in a restaurant of his own. The blown-glass lights, rustic wood floors, and window panels opening to the street give the eatery a fine dining feel, and perfectly suit the upscale cuisine.
From the bread basket to the pasta dishes to the sorbets, everything at East 12th Osteria is made in house. Dishes are plated precisely, in a way that makes each fresh flavor stand out and complement the other ingredients. The Tagliolini All Uovo, and egg tagliolini on a bed of basil truffle pesto, sprinkled with ricotta salata ($17) stands out with its soft homemade noodles, sweet fresh sauce, and the salty cheese.
Main dishes use seafood straight from the Mediterranean Sea or biodynamic meat. The Guancine di Vitella, a dish of slowly braised veal cheeks, slathered in Pinot Bianco gremolata sauce, and atop a fluffy polenta ($32) melts in your mouth with a delightful heartiness perfect on cold days.
For a delicious fine dining experience in the East Village, be sure to check out East 12th Osteria.
Tampa's newest upscale Italian restaurant, Babbaluci, is hiring
There's a new upscale Italian restaurant in town, Tampa, and it's called Babbaluci Cucina Italiana & Lounge. This eatery at 3671 S. Westshore Blvd. is "opening soon," according to a call for hospitality folks that it put out last month.
"We are looking for dynamic and friendly people to work in all restaurant positions," reads a Dec. 22 update to the Babbaluci Facebook page. "Candidates must be reliable and able to work in a fast-paced environment. Fine-dining experience is a plus."
As of earlier this week, the restaurant — which has moved into the former home of another Italian joint, CBD's Southside — was still looking for staff members. Available positions include hosts, servers, bartenders, line cooks, dishwashers and bussers.
Interested candidates are welcome to apply online.
Babbaluci, for the uninitiated, are a Sicilian specialty of tiny snails. The food tradition is even referenced in the restaurant's logo.
1. SALLY Philadelphia
This wood-fired pizzeria and natural wines shop quietly arrived in December in the former Mama Palma’s space, making use of its old brick oven. The tight, takeout-only menu centers around 12-inch sourdough pies like the “potato” (béchamel, mozzarella, garlic oil, chives, and local aged cheese) and a side of meatballs made with oven roasted Griggstown Farm chicken topped with roasted mushroom cream sauce. Cary Borish alongside Mike and Lena Parsell are behind the first Pizzeria Beddia (now Pizza Shackamaxon), Martha, Philly Style Bagels, and Zig Zag. Preorder for pickup.
Bar Pitti Arrow
Consistently packed since its 1992 opening, Bar Pitti is best known for its outdoor seating area, which spills onto the sidewalk along Sixth Avenue. It’s an easy place to spot actors, models, rock stars, and socialites, but the food is great, too—come for a strong offering of classics executed really well, with one of the city’s best Caprese salads. It’s the perfect place to take out of town guests for an "only in New York" type of experience, where they'll see a full cross-section of downtown denizens and get a great meal, to boot.
The 20 Essential Italian Restaurants in Chicago
If there’s one thing most people can seemingly agree on, it’s that a hearty bowl of pasta is always good choice. Heavy with Italian tradition, Chicago is home to some of the country’s best red sauce restaurants. From timeless classics, such as spaghetti and meatballs and chicken Vesuvio, to contemporary plates featuring luxe ingredients like truffles, there’s a lot of variety to be had. Many places have histories that span decades while others are relative newcomers. But the one thing they all have in common: Cooking that would make nonna proud. New additions to the list include stylish Gibsons Italia, Hogsalt Hospitality’s Ciccio Mio, and South Side darling Franco’s Ristorante.
As of March 2, Chicago restaurants are permitted to serve customers indoors with a 50 percent maximum capacity per room, or 50 people — whichever is fewer. Regardless, the state requires reservations for both indoor and outdoor dining. However, this should not be taken as an endorsement for dining in, as there are still safety concerns. For updated information on coronavirus cases in your area, please visit the city of Chicago’s COVID-19 dashboard. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.
10 Things I Ate About You: Jackson Hole, Wyo.
Fresh air can feed the appetite — and there’s plenty of it in Jackson Hole, Wyo. This outdoorsy destination is a top spot for those seeking nature in spades, as it’s nestled alongside the Teton Range. Jutting straight out of the earth, with none of the usual foothills in front, the mountain range is one of the country’s most stunning. In addition to the breathtaking views, visitors flock to these majestic slopes for world-class skiing. But winter isn’t the only busy season. Along with the copious outdoor activities offered year-round in the natural environs that surround it, Jackson Hole also draws tourists with its myriad of dining options. The town’s Old West vibe belies its sophisticated culinary scene, which features a diverse array of cuisines informed by both local and international influences. Here’s where to satiate your appetite in any season.
Ensconced in the base of downtown’s Hotel Jackson, Figs offers Mediterranean-inspired Wyoming cuisine, which translates to coastal flavors paired with local ingredients. Take the bison rib eye, for example. It’s served with purple barley, green beans, pistachio and Urfa chile. The shareable mezze plate is by far the restaurant’s most-popular dish. Fresh, fluffy pita is made to order and served hot off the grill with traditional dips. The hummus is made from organic garbanzo beans and punched up with plenty of pepper and spice notes that cut through its creaminess. The baba ghanoush also incorporates strong flavors: A smoky, meatlike eggplant base is highlighted with cumin and sumac. Fresh tabbouleh follows the owner’s family recipe, incorporating a blend of organic herbs, vegetables, imported bulgur and extra virgin olive oil.
La Masseria: Upscale Authentic Italian in Palm Beach Gardens, FL, Manhattan, NYC, NY, and East Greenwich, RI, New Golden Palate Award-Winner
I was delighted to try, upon the recommendation of a “foodie friend” La Masseria’s newest location, in Palm Beach Gardens, Florida, on PGA Blvd. La Masseria had already garnered a reputation for quality and authenticity in both New York City, and in Rhode Island, outside of Providence, two areas known for excellent restaurants, specifically Italian.
The modern and elegant dining room in Palm Beach Gardens. There is also a nice, covered al fresco area.
La Masseria is known for luxurious surroundings, and attention to detail, paired with authentic Italian cuisine.
In the Puglia Region of Italy the masseria is the heart of any large working farm. It’s the building where produce is preserved and where everything, from tools to live animals, is housed. Inspiration for the restaurant La Masseria comes from these ancient farmhouses, where classic dishes utilized the freshest natural ingredients harvested from land and sea. Ripe with all the delight nature has to offer, the fertile southern Italian land produces superb wines and olive oil, the farms yield rich organic grains and vegetables, and the seas are teeming with fish, shellfish and crustaceans. This region’s simple, authentic style of cooking is an integral part of the masseria culture, and is the cornerstone of New York, Rhode Island, and Palm Beach Gardens’ newest dining experience.
The 3 Owners of La Masseria Restaurant
Peppe Iuele, formerly co-owner of La Locanda, hails from the famous Island of Capri. “Growing up in Italy, I understood that food was an important way to bring people together,” he says. Peppe was naturally drawn to the restaurant business, and whether as a waiter, head chef, general manager or owner, his approach to customers has remained the same. “I want them to feel comfortable, as if they are enjoying a delicious meal at a good friends house, and I think we’ve successfully created that feeling here at La Masseria.”
Enzo Ruggiero has known Peppe since they were children growing up in Capri. Enzo’s passion extends beyond food to wine. In his childhood his grandfather used to take him to local vineyards where they would stomp grapes to make the family wine. Passionate about pairing the perfect wine with the right dish. “I have traveled throughout southern Italy to find vineyards producing a collection of lesser known wines, like the Falanghina from Campania”, Enzo says. The wine list of La Masseria is extensive and with Enzo’s expertise there’s sure to be a fabulous find for everyone.
Pino Coladonato, executive chef and co-owner, met Peppe and Enzo when he was the chef at Sette Mezzo, where he worked for 14 years. Growing up on a farm in Puglia Pino began creating dishes with the few ingredients, often limited to beans, available. Today fava beans, chickpeas and lentils are still a core element in many of his entrées. For La Masseria he has designed a superb menu that uses a wealth of traditional ingredients to evoke flavors and aromas of the Italian farmhouse culture. “I remember the masseria food it was simple, fresh and flavorful – it’s whatever the land or sea has to offer at that time. That’s what I want to offer people here, the best dishes that represent that authentic cuisine.”
Interior Designer Libby Langdon has created a warm, inviting dining atmosphere reminiscent of a true masseria. “We wanted rustic-and-relaxed with plenty of old world charm,” notes Libby, “using a wide mix of textures was also important in achieving the restaurant’s theme.” Oversized iron sconces, designed by Langdon and custom made from antique wrought iron gates, punctuate the newly burnished walls. Artful displays of antique farm tools are mixed with authentic Italian photographs. Libby and the owners selected all stones framing the arched wines bins. The eight-foot chandelier at the rear of the restaurant was also designed by Libby. The fixture features three antique wagon wheels with a total of 30 lights. Libby’s design presents an outstanding blend of rural Italian style, nostalgia and charm. The perfect setting for La Masseria’s exceptional cuisine.
Note: All photos c/o the restaurant.
La Masseria has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!
Palm Beach Gardens
5520 PGA Blvd Ste 104
Palm Beach Gardens, Florida 33418
235 West 48th Street
New York City, NY 10036
Rhode Island (see NY website)
223 Main Street
East Greenwich, RI 02818
5 Brand New Massimo Bottura Dishes
Chef Massimo Bottura and the team at Osteria Francescana in Modena, Italy have created a host of iconic dishes over the years, like the accidental dessert 'Oops! I Dropped the Lemon Tart' or 'Five Ages of Parmigiano Reggiano' that people will still be talking about and studying years from now. It’s the reason the restaurant was named World’s Best in 2016.
So we’re always excited to hear about new dishes at the three-Michelin-star spot and even more excited to share news of them with you when we do.
With that in mind, here are five brand new dishes from the Osteria Francescana team, which can be enjoyed as part of a 10 or 12-course tasting menu.
As ever, Bottura looks to his wider cultural interests for inspiration, with one dish of sole prepared three ways, taking its lead, aesthetically from the work, of Modernist Italian painter Alberto Burri. The land that bore him is also never far from his mind, for example with an edible Modenese landscape of cherries, chocolate and coffee crumble, and almond-infused ricotta.
“The plates are developed as a team, but I am the last one who chooses what to serve and the idea behind it,” says Bottura. “To create good food is too easy. You get great ingredients … but to create culture through food is very, very difficult. You have to have decades of experience, you have to travel all over the world, to absorb many different cultures and to know everything, and to forget about everything. Because once you know everything, you can create something new.”
Those travels of late have included the expansion of his Food for Soul soup kitchen project into more cities, most recently Paris, and the opening of a new restaurant in Florence with the help of Gucci.
Take a look at the new dishes, with descriptions, below.
The top 22 Italian restaurants in L.A., ranked
Ori Menashe and Genevieve Gergis&rsquos Arts District spot sets the standard for what dining out can mean in Los Angeles: perfectly crafted cocktails and a condensed selection of great, lesser-known wines meet not-too-fussy plates that wow in a setting that&rsquos cool and casual but not too relaxed. The house-cured salumi is a reason alone to visit, but the open kitchen nails preparations from light (house salad and crudo are a balance in flavors) to soul-satisfying (everything that comes out of the wood-burning oven and the outstanding pastas). Highlights include braised beef cheek-filled agnolotti and spaghetti rustichella, pomodoro sauced with buttery uni or crab.
2. Angelini Osteria
Angelini Osteria is going nearly two decades strong as a top Italian institution. What&rsquos not to love at this no-frills space that packs in diners devoted to the cooking of Emilia-Romagna&ndashborn chef Gino Angelini? Praises abound for branzino that&rsquos salt-crusted and roasted whole, and weekly specials like Saturday-only porchetta stuffed with garlic and herbs and finished in the wood-burning oven. The pastas have cult followings here&mdashtry the signature lasagna verde &ldquoOmaggio Nonna Elvira,&rdquo which pays tribute to the Old World with beef and veal ragu and handmade pasta layers all topped with wilted spinach.
Silken handmade pastas, tender slivers of eggplant under tomato sugo, delicate dumplings in broth, and flame-licked, dry-aged steaks are just a few of the signatures at Rossoblu, chef Steve Samson&rsquos stunning ode to the Emilia-Romagna region of Italy. House-made salumi lends itself perfectly to the amari collection waiting behind the bar and is always a perfect start while the former Sotto chef sets to work on your milk-braised pork shoulder, brick chicken and stuffed zucchini within the open kitchen. The industrial-modern space is pared-down&mdashall the more for the focus to fall on Rossoblu&rsquos tremendous cooking.
4. Felix Trattoria
Evan Funke lives his restaurant life with a few key beliefs, and the most irreverent might just be &ldquoFuck your pasta machine.&rdquo The Italy-trained chef holds such a reverence for tradition that at Felix, his Venice bungalow trattoria, all pasta is made by hand behind large window so you can marvel at the method as you dine. Of course the pasta isn&rsquot the only draw here, and how could it be? The fluffy sfincione (Sicilian focaccia) has its own cult following, while antipasti such as the stuffed-and-fried squash blossoms can be spotted on practically every table. Note: Years in and you&rsquore still going to need a reservation here.
5. Osteria Mozza
Nancy Silverton&rsquos fine dining star continues to pack tables despite a growing collection of new restaurants in the area (including some of her own, just next door). It probably has to do with the fact that Osteria Mozza offers exceptional Italian food and an encyclopedic wine list, not to mention a mozzarella bar that features more than a dozen small plates showcasing the handcrafted varieties, from cream-filled burrata to spongy bufala. Load up on antipasti to share and pace yourself through courses of refined, handmade pastas and rustic, meat-heavy mains.
6. The Factory Kitchen
At The Factory Kitchen the pasta is exceptional, but so is everything else. Matteo Ferdinandi and chef Angelo Auriana built one of L.A.&rsquos most consistent and beloved Italian restaurants that&rsquos home to iconic, traditional dishes left and right (the handkerchief pasta in Ligurian almond pesto, for instance, deserves its own Instagram account). The focaccia di Recco is some of the finest in the city, ditto the porchetta, and the daily specials are always&mdashalways&mdashworth a gander.
Zach Pollack&rsquos refined Italian restaurant serves up versions of classic dishes with unique twists thanks to the former Sotto chef&rsquos creative blend of techniques and influences. Delicate pastas and hearty lunch fare (such as that massive, now-iconic chicken Milanese sandwich) leave you expecting one thing and tasting something entirely different, in the best way imaginable. If there is one dish to especially come here for it&rsquos the tortellini in brodo, executed perfectly under Pollack&rsquos detail-oriented eye.
8. chi SPACCA
Nancy Silverton&rsquos Italian salumeria and steakhouse is one of a kind in a city filled with both steakhouses and alluring Italian restaurants. It&rsquos cozy and uncomplicated, serving classic salads and house-cured meats as well as porcini-rubbed short ribs, a gargantuan bisteca Fiorentina, spiced lamb ribs, 50-day&ndashdry-aged steaks and other hearty, meaty fare fit for a king and all artfully helmed by chef Ryan DeNicola. Stop by for a bite or a true splurge-worthy meal.
Open for pickup and delivery only.
Pizzana is what happens when Neapolitan-style pizza meets California produce. Italian (as in straight-from-Italy) chef Daniele Uditi masterfully helms the kitchens in Pizzana&rsquos Brentwood and WeHo locations, where he crafts and throws crusts made from organic, stone-ground Italian flour, with his own grandparents&rsquo yeast starter brought over from Italy. Imported mozzarella tops pies, as do local ingredients both consciously harvested and grown. At lunch, super-stacked sandwiches grace the menu along with seasonal small plates sporting family recipes. The cacio e pepe pizza topped with rich parmesan cream is a highlight, but we can&rsquot ever deny the Corbarina, made with squash blossoms, burrata and gremolata. The pizza is the undeniable draw here, but the daily specials and wood-fired vegetables are always worth an order, too.
Casa Don Alfonso's dining room at the Ritz-Carlton St. Louis. Credit: The Johnson Studio
Mario Iaccarino of two-Michelin star Don Alfonso 1890 in Sorrento opens his first U.S. restaurant inside the Ritz-Carlton in St. Louis this spring. The chef will bring sophisticated Sorrento coast and Mediterranean cuisine to what should be one of the most intriguing restaurant openings in early 2021.
OK, Tony’s is not new, but the longtime Italian favorite has been closed since last year and is reopening in an entirely new space. The restaurant, a downtown fixture for decades, will now be located on the campus of healthcare giant Centene in nearby Clayton. Expect a menu of upscale Italian dishes such as agnolotti with prosciutto, veal Milanese, and lots of seafood and grilled meats.