#92 Otto Enoteca Pizzeria
Cauliflower “alla Siciliana” $5
Delicious portion of tasty cauliflower muddled with pitted black olives, tart capers and lemon juice. Cauliflower, like broccoli, is a vegetable that I’m starting to appreciate more. This dish had deep earthy flavors accented with citrus hints and flakes of spicy chili. Small and tasty antipasti.
Home made agnolotti $15
A simple dish of tasty home made mini ravioli. Small packets of pasta, filled with sweet and rich Coach Farm goat ricotta, seasoned with chive. Covered with a simple sauce of lemon, butter, cracked black pepper, parmigiano reggiano, luscious extra virgin olive oil and delicate, seasonal fennel pollen.
Shrimp, ceci and chilies $8
This antipasti was an unusual mix of ceci (chickpeas), grilled shrimp and hot chilies. The shrimps were well prepared and the chickpeas just the right consistency. However, the chilies were so strong that they overpowered the only dish. All we could taste was the hot spice and not much else.
Lemon ricotta cake $9
Served in a traditional steel dish, this classic dessert was simple and tasty. A moist, luxurious slice of spongy lemon ricotta cake, served with a scoop of intense vanilla gelato and garnished with a dollop of whipped cream and a slice of lemon. The kind and friendly staff were also particularly accommodating, substituting delicious crème fraiche ice cream for the alcoholic cherries. We could have happily eaten four of these comforting lemon concoctions.
Home made gelato $8
The incredible home made gelato is probably one of the best in town. It is rich, intense and supremely creamy, allowing the flavors come through perfectly. We opted for yummy banana and refreshing peppermint chocolate chip. Also served in the traditional steel dish and garnished with a crunchy wafer.
Inside this buzzy space is the ideal environment to explore interesting antipasti, enjoy traditional Italian pizzas with a twist and savor clever and delicious homemade pastas. While this is a Mario Batali establishment, Chef Dan Drohan has been steering the restaurant since 2005 in his role as executive chef. Pasty chef Meredith Kutzman has put together an impressive assortment of desserts and her hand-made, seasonal gelato is impeccable. Of course, it’s not the ultimate gastronomic experience but, if you want reliable and reasonable Italian fare, this is the place to be.
Oh, and the best thing? Almost the entire menu is available for takeout.
1 Fifth Ave.