Babbo, New York, NY (Italian)

Chef Robert Zwirz took over as Executive Chef of Babbo in January of 2018 when longtime Executive Chef, Frank Langello and Mario Batali stepped down. Zwirz began his culinary education in 2004 at the Culinary Education Center in New Jersey and then proceeded to earn his degree from Johnson and Wales. In 2009 he began at Babbo then worked up to the position of Executive Sous Chef before leaving to pursue other opportunities. In 2018, he returned to Babbo as Executive Chef. 

Babbo has been serving some of the best Italian food and wine since 1998. Originally opened by Joe Bastianich and Mario Batali, Babbo’s chefs created straight forward, classic Italian dishes using the finest, freshest, and local ingredients available. Babbo is well known for its wine list and exciting atmosphere and its Italian cheeses which are imported from Italy. While much has changed over the years at Babbo, the menu has remained largely the same, specializing in rich pastas and other Italian classics. In the simply appointed dining room that seats approximately 90 guests, the atmosphere is always buzzing with lively conversation. The food is the star of the show. Make sure you come hungry, as the portions are not for the faint of heart. When dining at Babbo you can choose from an A La Carte Menu, a Pasta Tasting Menu, and a Traditional Tasting Menu. The choices are vast, but there are some staples the locals have come to love over the years. The Warm Lamb’s Tongue is appetizer is highly recommended. Paired with Brown Beech Mushrooms, this dish features a 3-minute Egg which combines with other flavors to add a level of texture and complexity that makes this dish a must try. Beef Cheek Ravioli has made Babbo famous. Accompanied by Black Truffles and Squab Liver, this dish has a rich red wine flavor. Expertly seasoned, it is not hard to see why this is a Babbo favorite. Other main course options include Barbecued Squab, Grilled Ribeye, and Lamb Chops, all of which are cooked to perfection and impeccably flavored. If you still have room for dessert, the Olive Oil Cake with Gelati is a must try. A modern take on this classic dessert course, the cake is moist, and has a beautifully rich flavor. 

  • James Beard Foundation; Outstanding Restaurateur Award (Joe Bastianich), 2008 
  • One Michelin Star


Phone: 212-777-0303

Tony Lagana

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