Featured Restaurant: Otto

July 21, 2009

Pepperoni Pizza with Spicy Salami, Cacio and Mozzarella

We recently enjoyed a great meal at Joe Bastianich and Mario Batali’s pizza and pasta joint, Otto. One of the best ways to dine at Otto is to sit at the bar at the front Enoteca and start with a cheese tasting accompanied by grissini and brandy-soaked cherries.

Especially during the summer, it’s nice to follow a light cheese course with Otto’s fresh vegetables and salads—take for example, the Cucumber and Radish Salad or the Summer Corn and Fregola. On a side note, it’s not on the menu, but if you ask, they’re happy to make a spot-on Spaghetti Cacio e Pepe. They will also make a gluten-free pasta on request.

Check out the pictures from a recent meal at Otto on its restaurant page here.

AlwaysInformed: Restaurants in Eataly

July 01, 2009

As previously reported, Eataly (site), the 32,000 square foot artisinal Italian market that opened in Turin two years ago, is being brought to New York by Mario Batali, Joe Bastianich and Lidia Matticchio Bastianich. Located in the former Toy Building at 200 Fifth Avenue, the 42,500 square foot space plans to open in Spring of 2010.

Here are the exciting food and restaurant details from the press release:

“This gourmand’s delight will feature cured meats and cheeses, fruits and vegetables, fresh meats, fresh fish, handmade pasta, desserts and baked goods and coffees.”

“Each retail area will be paired with its own dedicated restaurant, including a wood-fired pizza and pasta bar, a cheese and salami counter, a beef restaurant, a vegetable restaurant, a crudo and seafood bar, and a classic Italian bar serving gelato, espresso, and wine. There will be a separate wine shop, bakery and patisserie. On the roof will be a 4,500 square foot open-air rooftop beer garden serving pizza and sausages.”

AlwaysHungryNY: Tom & Joe Rock Out

June 25, 2009

Tom Colicchio & Joe Bastianich rock out at last week’s Food & Wine Classic in Aspen

AlwaysTraveling: Cal Pep (Barcelona, Spain)

Jeff Zalaznick — June 03, 2009

Cal Pep is synonymous with the great Tapas and seafood of Barcelona, and has been nestled in a small square just north of the Plaça de Palau since 1977. There is no question that its chef and owner, Josep “Pep” Manubens Figueras (now approaching 60), serves Barcelona’s best tapas. Pep is known for his seafood, specifically, Razor Clams and Frito Misto, (one taste will inform you why) and in a way, his prowess is partially responsible for the abundance of those clams that we currently find being served around New York. Yes, I am giving him credit for Razor Clams. The trick to Cal Pep is go for lunch (if you’re a tourist, it’s near the Picasso Museum, which makes for a nice morning), and show up 15 minutes before they open their doors. It’s important to play close attention to the time, because if you show up ten minutes before they open, you’ll be waiting for more than a full turn to be seated. This has now been proven three times— take it for what it is.

The restaurant itself is tiny—you sit at the 20-stool bar and eat what they give you from the open kitchen. It’s also well known for its frying prowess and some fixtures of the seasonal menu not to be missed include the Fried Artichokes and the plate of fried-egg topped, deep-fried, inch-long fish, called Llengeta. In my mind, what they should be most famous for is their Tortilla Tempana. I can say with great confidence that it is the best that I have ever had in my life. It is served warm, which seems obvious but is so rarely done, and is truly a slice of Spanish heaven. When they are done with their work, they encourage you to request more. I was applauded for my last minute addition of Steak and Butifarra, and received a departing hug from Pep himself.

You can go to Cal Pep for dinner, and you can even make a reservation for large parties in the back, but the place you want to be is at the bar for lunch. To continue the seafood extravaganza into dinner, you should try their more formal restaurant nearby, Passadis del Pep, which serves one of the finest seafood meals I have ever ingested.

This is the Mecca. This is where Mario and Joe went to get inspiration for Casa Mono. This is where the tortilla at Mercat is copied from. This is the place.

Restaurant: Cal Pep
Address: Plaça Olles 8, 08003 Barcelona, Spain (view map)
AlwaysHungry Grade: A+
AlwaysHungry Recommends: Tortilla, Butifarra con Foie a l’Oporto, Almejas con Jamón, Fritto Misto

Razor Clams

Foie Gras Butifarra Sausage with White Beans & Port Reduction

Click here for the Cal Pep Dish by Dish >>

AlwaysPartying: Joe & Mario’s 4th Annual Wine & Swine

Jeff Zalaznick — May 12, 2009

from left to right, Cesare Casella, Billy Gallagher, Mario Batali & Dave Gallagher slicing up the Whole Roasted Pig

Yesterday, Joe Bastianich and Mario Batali hosted their 4th Annual Springtime Wine & Swine event, at the Bastianich home in Greenwich. In addition to Mario, Michael Schlow (Radius), Cesare Casella (Salumeria Rosi), William Gallagher (Becco), Dave Pasternack (Esca), Fortunato Nicotra (Felidia), and Andy Nusser (Casa Mono & Tarry Lodge) were all making it happen in the kitchen.

The surprise guest was Schlow, who was in from Boston making his award-winning Radius Burger. Topped with cheddar, horseradish mayo and fried onions, this is unquestionably one of the finest burgers in the world. Pasternack’s Balsamic Octopus is also a gift to humanity, as it truly defines what tender octopus should taste like. The Ribeye was immaculately tender and served perfectly rare. The Pig, cooked overnight and served whole, was a revelation as well. The party was phenomenal—the weather was beautiful, the band was rocking, and excellent Wine and Swine was served all-around. Perfect Monday.

Check Out the Food >>