enough good Italian restaurants in New York that no one need go to one of the
bad ones–that even those do well enough to survive indicates the level
of demand. An Italian restaurant that offers particularly good value never goes
unrecognized for long here. The herd mentality that infects, say, sushi places,
doesn’t come into play so much. You don’t see pasta joints getting
by on decor while serving mushy noodles and ketchup sauce (except on Mulberry
St.). And an Italian restaurant doesn’t get to be known as a destination
by serving pretty plates of mediocre food (but, then again, enormous plates
of mediocre food is another story).
I guess, is that diners in New York tend to get what they want out of the Italian
restaurants they choose. I have a romantic ideal of a quietly great neighborhood
one, and I’m sure that in this I’m not alone. At the risk of sounding
like an old Billy Joel song, I have to wonder whether they ever really existed
the way we’re thinking. Sometimes I notice a little basement place for
the first time, despite having walked down that (usually West Village) block
more than twice, and, seeing old clippings from Newsday in the ivy-strewn
window, think for a second I’ve found it. Anyway, I used to.
happens to a quietly great little Italian restaurant, I learned via experience
with the East Village’s Il Bagatto. Back around the time of the dawn of
dotcoms, my girlfriend and I were early regulars at the 2nd-near-B establishment.
Bagatto was crowded from the get-go, but we’d show up early for their life-altering
bruschetta and can’t-lose rotation of pasta specials. How long did it last?
As I recall it was less than a year before management started to get cocky,
raising prices, reducing quality and treating diners shabbily. The memory still
alarms: Il Bagatto became as famously unbearable as it had been famously reasonable.
Italian restaurateur’s point of view, the process is perhaps equally upsetting.
If most diners get what they want out of their Italian restaurant, and very
many of them want a casual neighborhood place with stellar food at low prices,
then management has zero chance of being one of those for long. There’s
nothing casual about a two-hour wait for a table, or a tiny kitchen forced to
extend its impressive capacity beyond reason.
neighborhood Italian that didn’t seem to have a contingency plan for being
overrun is the Flatiron district’s La Pizza Fresca. Located on the same
block as Gramercy Tavern, it seemed to want to be a welcoming, dress-down alternative.
And it was just that, for a while. But breeze in there for just a pizza and
a beer before your movie nowadays and the staff will make it known that they’d
rather throw you in the brick oven than let you get away without duly considering
the facts that they take reservations, have a wine list and serve appetizers
as well as desserts. Some nights I felt I’d gladly pay $35 for the pizza
if that would get me left in peace. Instead I just stopped visiting Pizza Fresca.
wasn’t the only one fed up with it. That restaurant’s former chef,
Salvatore Esposito, is now cooking at the brand-new Ottimo. Esposito previously
worked at Quattro Gatti, and before that in Naples. Ottimo is just outside the
Flatiron’s restaurant-high-density zone, on an almost desolate block of
W. 24th St., in Follonico’s former space. It’s worth seeking out,
even though (maybe because) it remains to be seen what kind of Italian restaurant
it will turn out to be.
suggest stability. Ottimo is not an inexpensive restaurant, yet it offers indications
of willingness to be the sort of warm place for regulars that Pizza Fresca doesn’t
want to be. Whatever it builds will be on a foundation of good service, quality
olive oil and Italian bread, exquisite sauteed vegetables and brick-oven pizza.
There’ll be no need to turn over every table four times per night. Ottimo
is far more casual than its local competitors I Trulli, Novita and Campagna.
But it’s almost as costly.
you after the hostess is a series of formidable rectangles: dark wood panels
on the bar wall, then a moderately large Tuscan dining room, with muted orange
and yellow walls sectioned by strong perpendicular beams. Those section the
symmetrical ceiling, too. In back is the brick oven, with hanging copper pots
lining the way to the kitchen. Yet another weighty rectangle is Ottimo’s
menu. Enter the dining room absolutely settled on pasta, meat, fish, pizza or
risotto and you still have a tough decision ahead of you. Several appealing
options in each category, there are.
to read the entire script, so asked the waitress to assemble an antipasti plate
from the buffet table ($12.95) in the meantime. The seasoned black olives on
it announced in no uncertain terms what brand of Italian food philosophy Ottimo
advocates. They were the kind of olives that aren’t afraid to shout in
a restaurant. I sat up and took further notice when even the large, green Cerignolas,
usually mild, proved outspoken. Also on that plate were pleasingly bittersweet
broccoli rabe, firm mushrooms, vinegary red pepper slices, sauteed eggplant
with a more-than-casual relationship with its garlic–though no flavors
impinged on the vegetables’ own. A happy ball of fresh mozzarella was creamy
and mild. The salad of chilled shellfish was also tender, non-rubbery and generous.
If the length of its menu intimates that Ottimo wants regulars, the antipasti
plate asserts it. It speaks the earthy, demotic dining language that no masterful
French sauce has ever uttered, inciting joy over nature’s bare intent.
point during the antipasti course, one in our party noted the presence of Falanghina
on the wine list. It’s a dry white she fell in love with in Amalfi, she
said, and has had trouble finding in Manhattan. A much more common listing of
a Campanian white in the $25-$35 range is the comparatively lifeless Greco di
Tufo, which Ottimo doesn’t bother with.
Spigola All Acqua Pazza (oven-baked filet of sea bass, $21.50) provided my own
sail across placid memory bay. In Italy, every fish I ate was so fresh I believed
it could swim–specially since it usually arrived immersed in olive oil.
So it was with my sea bass at Ottimo. Confidence is what Esposito conveys with
this perfectly medium-sized filet, baked with cherry tomatoes, celery, parsley
and garlic, and presented with green-and-red shoestrings crisscrossing the fish
like a tossed net. In this assemblage there was no tension, yet loads of personality.
Like the choice of Falanghina wine, it’s of a spiritedness bound to disappoint
those given to checkmarking officially approved tastes.
Ottimo’s space with our party were a few young couples, one old one and
some bankers, who might have walked across Madison Square Park from the First
Boston building. I expect it will be a diverse cross-section of New Yorkers
who recognize what this restaurant is and can be. It’s certainly not catering
to couples or bankers any more than to snobs or cheapskates.
heartiest eater tried Ottimo’s Osso Buco Alla Milanese with saffron risotto
($25). He’s eaten variations of this dish all over town. Here, the veal
shank is served with a marrow fork and sprig of rosemary upright in its tubular
bone. The marrow went in an eye-blink, but the veal almost did my old friend
in. It’s a rustic slab, tough and a little stringy. Some restaurants do
osso buco as a sort of stewed baby food. Even if one lets slide its consistency
as in keeping with an assured chef’s intention, Esposito’s meat alone
wanted for taste. At least he provided it, underneath the mighty shank. The
saffron risotto was the best cold-weather food I’ve eaten this season.
two chapters of pastas on its menu: one all fresh, the other cheaper, all from
dry. That’s one more reason I won’t hesitate to go back in my weekday
guise of a thrifty local denizen, though it’d be hard to resist the noodles
made in house, now that I’ve tried some. Fettuccini Al Carciofi ($15.50)
is al dente ribbons with a sunny tomato coating, wrapped around a double handful
of artichoke hearts as nice as the antipasti veggies, plus cherry tomatoes that
explode like juicy telegrams from Capri. An exemplary vegetarian dish.
pizza crust is chewier than Pizza Fresca’s–almost as thick as some
storefront pizzeria thin-crust, so don’t expect any approximation of Neapolitan
crispness. The underside is expertly spotted with blackened-ness, countering
the doughy sweetness quite well, I thought. The sauce on the Pizza Con Funghi
de Bosco ($12.50) was sharp and pure tomatoey for this time of year, while mushrooms
again turned up fresh and plentiful. In another uncharacteristic nod to local
pizza tradition, Ottimo applies mozzarella more in a layer than a sprinkling
like any other topping. No threat to Grimaldi’s here.
Ottimo’s desserts are brought in, but our sampler of miniature pastries
(Piccolo Pasticceria, $7), the waitress told us, was baked on the premises.
The little cannoli, fruit tart and profiterole were good but nothing to write
home about. Ottimo’s baba was more intriguing. Babas are trendy at the
moment–the Times recently reported how at Alain Ducasse patrons
can select the rum they’d prefer their bulb-shaped, brioche-like case soaked
in–but I haven’t had many. I can only say I liked the one I got at
Ottimo, and, with more authority now, if you like real Italian food, you will
enjoy this restaurant.
6 W. 24th St. (betw. B’way & 6th Ave.), 337-0074.