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Otto Enoteca & Pizzeria

Dinner tonight at Otto Enoteca & Pizzeria. Otto is part of Mario Batali’s and Joseph Bastianich’s restaurant empire in New York, the other luminaries being Babbo, Lupa, Esca, Casa Mono and most recently, The Spotted Pig (located in the West Village). Of all of them, I’ve never been to The Spotted Pig. People tell me that it’s known more for the scene than for the food. Ah well, more’s the pity.

Radishes and scallions w/ bagna cauda
Figs agrodolce (roasted figs, aceto balsamico tradizionale)
2004 Colutta Sauvignon

Spaghetti alla gricia — guanciale, red onion, black pepper

Pizza marinara — tomato, garlic, fresh chiles

Otto is one of my regular mainstays but until tonight, I’ve never had pizza there. Oh, I usually stop in for some antipasti, a pasta and dessert. I thought well, I don’t feel like having cheese…so it was either their pizza bianca (olive oil and sea salt) or something simple. If you’re a fan of ultra-thin crust pizza, you owe it to yourself to go to Otto just to try it out. It was like eating tomato-flavored air. Simply amazing. The restaurant has its share of critics; not me. I’m definitely a fan.

Ricotta coppetta — roasted figs, raspberries, ricotta gelato
2005 Cascina Bruni Moscato D’Asti

Out of 10? A moderate to high-moderate 8. It might have been slightly higher if not for the fact that they gave me the wrong dessert and I didn’t realize it until after I had eaten a few spoonfuls. I had wanted the sweet corn and blackberries (sweet corn gelato, blackberries, lime curd, polenta crumble). No matter. The coppetta was absolutely divine.

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In the Pantry

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