Babbo, Joe Bastianich’s bustling Italian gem in Greenwich Village, serves up inventive pasta dishes and a chic vibe that keeps both locals and visitors coming back for more.
"The professional kitchens where Laurie Woolever worked, gaining experience and insight into the culinary world under renowned chefs like Mario Batali." - Rebecca Flint Marx
"An iconic Italian restaurant first opened by Mario Batali in 1998, known for its innovative dishes and James Beard Award recognition. Recently taken over by Stephen Starr, with Mark Ladner returning to run the kitchen." - Melissa McCart
"This quintessential Greenwich village spot lives on as a flourishing destination for visitors and locals alike. Housed along a charming block, the exterior too is a draw and has remained the same since its inception in 1998.Chef Fortunato Nicotra helms the stoves and delivers winning dishes, like citrus and fennel-dusted sweetbreads with Jerusalem artichokes. Pastas are, per usual, a priority and include the rustic beef cheek ravioli filled with squab liver; or the full-throttle garganelli tossed with wild mushrooms and black truffles. This is food with a palpable sense of simplicity. For validation, look to the grilled lamb chops paired with broccoli rabe pesto and grilled onions. You're likely to be too full for dessert, so finish with a sip of amaro." - Michelin Inspector
"But raising prices isn’t on the table for all restaurants. At New York’s Babbo, $28 would be toward the low end for a pasta dish, which can go as high as $39 (not counting the $85 tajarin with black truffle)." - Corey Mintz
"This is one of the Joe Bastianich group's best restaurants, serving up his perfectly executed, regional Italian dishes in a dressed-up, white tableclothed setting. Unlike many other upscale NYC restaurants, Babbo has a fun (and never stuffy) vibe. It's hard to get a table but we like to go to the bar for an incredible plate of pasta and a glass of wine. The private room is a great place to host a fancy lunch."
