Before Mario Batali became an international superstar, there was Babbo, his 1999 West Village flagship known for creating iconic dishes such as the mint “Love Letters” (ravioli stuffed with sweet peas and mint) and beef cheek ravioli. The more-is-more ethos of Babbo extends beyond the indulgent ingredient combinations (fennel-dusted sweetbreads with duck bacon; wild striped bass with chorizo vinaigrette) to the split-level dining room, which blasts a rock n’ roll soundtrack that veers from Led Zeppelin to Radiohead.
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From Food & Wine , OCT 2009
it’s amazing that restaurateur Joe Bastianich has time to eat, let alone make wine and train for marathons. But over the past two years...MORE
From Food & Wine , MAR 2010
At chef Mario Batali's Manhattan flagship, one serving of the fresh pasta, tossed in a lusty veal ragù with pancetta, clocks in at...MORE
From Food & Wine , APR 2010
The chef, who became famous at his New York City restaurant Babbo for stuffing beef cheeks into ravioli, also has a place dedicated to...MORE
From Food & Wine , JUL 2011
Some of the world's most fascinating people are also passionate eaters and chef groupies. One is Josh Charles, star of the...MORE
From Food & Wine , JUL 2006
Spicy two-minute calamari 'Sicilian lifeguard style,' with currants, caperberries, pine nuts and ...MORE
From Food & Wine , MAY 2007
'We try to turn people on to Italian wine,' says Babbo’s wine director, Colum Sheehan. But the mammoth list can be a challenge. Thus, two sommeliers are on the...MORE
From Food & Wine , AUG 2011
Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: the Otto Pizza...MORE
From Food & Wine , OCT 2010
...Batali's ability to create dishes that are so good they become buzzwords: I'm thinking specifically of the beef-cheek ravioli at his 12-year-old Manhattan flagship...MORE
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