One Fifth is a chic Italian-inspired eatery in an Art Deco setting, serving up creative pizzas, vibrant antipasti, and delightful cocktails perfect for a cozy night out.
"Marc Forgione’s high-flying Italian restaurant known for its Roman-style pizzas and vibrant menu, located inside a famed Art Deco building near Washington Square Park." - Erika Adams
"Designed to look like an Italian train station, OTTO (which means “eight” in Italian) is located in the famous One Fifth Avenue space, just around the corner from Washington Square Park. Offering thin-crusted pizza cooked on a griddle creatively topped and over 700 types of Italian vino. The restaurant offers wine classes Tuesday and Sunday for $45 per person. Save room for the creamy homemade gelato." - 345 Design
"Anyone who has been to this restaurant probably has seen their absolutely gigantic cookies served dramatically in a huge jar. The restaurant’s chocolate walnut cookie is reminiscent of the original Levain Bakery cookie, but with a bit more of a refined twist, always served warm, baked until firm but still-moist in the middle. It can be ordered right from the top of the One Fifth dessert menu, making it clear that it is a must-get. Dinner here is also excellent, and the cookie is the cherry on top." - Emily Adler
"Now nearly a year old, One Fifth is a Marc Forgione project, hearkening back to the eponymous restaurant in this space before it was Mario Batali’s Otto. The place is an Art Deco maze, and as with the previous tenant, the best place to sit is at the bar or at one of the standing tables in the front room, and there enjoy twee pizzas with scrumptious toppings, baby trout fried with olives and celery, and lamb mortadella sandwiches, among many other choices. It’s a great fly-in spot for a glass of wine." - Robert Sietsema
"This restaurant on the ground floor of one of the Village’s most distinguished addresses, and former home of Mario Batali’s pizzeria Otto, has retained the informal front barroom of its predecessor, where one may sit at raised table or at the bar and enjoy two or three flavors of gelato per day in generous servings and elegantly presented. The current chef is Marc Forgione, and his pastry chef is Jami Callao." - Melissa McCart, Robert Sietsema
