Opened by Mario Batalli and Joseph Bastianich, Babbo is one of the city’s best loved and most critically acclaimed Italian restaurants, with a Mid-Atlantic flavour.

Steps from Washington Square Park, in the centre of Greenwich Village, Babbo seats up to 90 diners in its split-level dining room, and has a lively bar area too.

Ingredients are purchased from local, predominantly organic, farmers and friends of the restaurant, many from forgotten or heirloom varietals. They make their own salumi, including guanciale, pancetta, lardo, coppa and soppressata, and cheeses come from all over Italy. The restaurant also imports pasta, Parmigiano Reggiano, balsamic vinegar, sea salt and prosciutto.

Starters include roasted beet tartare with Chianti vinegar and ricotta salata  and pig foot “Milanese” with rice beans and arugula, while main courses include beef cheek ravioli with crushed squab liver and black truffles, black spaghetti with royal red shrimp, spicy salami Calabrese and green chilies  and charred beef tongue with green market kruti and grain mustard.  There’s also a seven-course pasta tasting menu, with the option of wines to accompany every course.

Ideal For

Romantic dates, groups, celebrations

Signature Dishes

Grilled heritage pork loin with sweet corn fregula and fresh black truffles. Olive oil cake and gelato — DaVero olive oil +NaCl.