Babbo Ristorante e Enoteca

Babbo Ristorante e Enoteca, the upbeat neighborhood bistro located in Greenwich Village. Greenwich Village resembles parts of San Francisco. It’s kind of a funky little neighborhood with few to none skyscrapers. The moment you walk into Babbo you hear the loud music and instantly get that bistro feel.

Mario Batali was born on September 9, 1960 in Yakima, Washington. Batali moved to Spain with his family in 1975 and returned to the United States in 1978 to attend Rutgers University. After graduating Rutgers in 1982 he went to culinary school at Le Cordon Bleu. During college, Batali started working as a dishwasher at Stuff Yer Face restaurant in New Brunswick, New Jersey. Batali quickly moved up from dishwasher to pizza man.

After working in many more restaurants, including Kings Road, Chelsea under Marco Pierre White he moved to the Northern Italian village of Borgo Capanne. Here he apprenticed in the kitchen at La Volta, where he sought to master a traditional style of Italian cooking. In 1993 Mario Batali opened his first restaurant, Po with Steven Crane but sold Po in September 2000. In 1998 Batali and Joseph Bastianich, son of Lidia Bastianich, opened Babbo Ristorante e Enoteca. Babbo Ristorante e Enoteca was awarded one Michelin star upon opening. Since Batali and Joseph have opened eleven hotspots in the United States.

While at Babbo Ristorante e Enoteca I personally met Mario Batali. This was a very cool experience for me. After talking to Batali for a minute or so he said, “he had to go make sure the kitchen wasn’t burning down” and then left. I was hoping to get a picture with Mario Batali but once Marco Pierre White walked in I knew this would be impossible. Marco Pierre White is currently in New York City filming The Chopping Block, airing on NBC. Mario Batali worked under Marco Pierre White in the 1980’s.

Babbo Ristorante e Enoteca was truly a delight. Everything was outstanding from the Marinated Chick Pea Bruschetta to the extravagant coffee service. I really enjoyed the Armandino’s Salumi with Lamb Prosciutto. Armandino’s Salumi is owned by Armandino Batali out of Seattle, Washington. The Salumi was so rich and flavorful and the great bread was a perfect pair. The duck though may have been my favorite dish. The duck was cooked to absolute perfection and the citrus taste of the kumquat vinaigrette was tasted in every bite. The duck was atop the Babbo Pancetta which was a perfect match for the plate.

Desserts were excellent and the perfect size. Not to mention the coffee service was also pretty impressive though. With coffee you got a box with a variety of condiments. My favorite dessert was the Zeppoline alla Napolitana with Cinnamon Cream, Warm Chocolate and Raspberry Jam. The donuts were light and fluffy, which I prefer over compact gut buster donuts. Sprinkled over the top was powdered sugar which made it almost like a funnel cake.

Service was outstanding in all areas, though one part stuck out in my mind. The Matrie’d or probably any front of the house manager comes to take your dessert order. I like this, a lot. To many times in restaurants you have a problem or complaint about the meal but never see anyone besides your server. This seems important to me, because it’s a final check to see if everything was to your liking. I’d never thought of this before but as a person in the restaurant industry, I like it.

Babbo Ristorante e Enoteca was outstanding. I’d never eaten at Mario Batali’s restaurants but now I see what the entire rave is about, and to top it off I got Mario Batali and yes he was wearing pink clogs.


Amuse-Bouche
















Marinated Chick Pea Bruschetta

Braised Fennel Salad
















Pears, Gorgonzola Piccante and Cherry Vinaigrette

Winter Vegetable Salad
















Goat’s Milk Ricotta and Pumpkin Seed Oil

Roasted Beet Tartare
















Chianti Vinegar and Ricotta Salata

Marinated Fresh Sardines
















Caramelized Fennel and Lobster Oil

Armandino’s Salumi
















Hot Sopressata and Lamb Prosciutto

Pig Foot “Milanese”
















Rice Beans and Arugula

Wild Striped Bass
















“Passato di Zucca” and Chorizo Vinaigrette

Gnocchi
















Braised Oxtail

Duck
















Five Lillies, Babbo Pancetta and Kumquat Vinaigrette

Coffee Service
















Sugars

“Zeppoline alla Napolitana”




























Cinnamon Cream, Warm Chocolate and Raspberry Jam

Lemon Crostata
















Lemon Straciatella Gelato

Pistachio and Chocolate Semifreddo






























Mignardises
















Biscotti and Cookies

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