In a nod to old-school chef fealty, East 12th Osteria makes every pasta, gnocchi, bread, sorbet and gelato in-house. Given the 45-seat capacity, this is both a noble and distinctly ambitious undertaking.
Though the service never lacks for attentiveness, the restaurant’s cooked-to-order approach is unapologetically slow—but a glass of Piedmont wine and several strips of carta musica—the addictive olive oil and salt crisp from the breadbasket—will satisfy any impatience.
Before opening this spot in 2013, Roberto Deiaco was executive chef at Armani/Ristorante 5th Avenue, and several facsimiles of his old menu reappear here—the most recognizable is the Ravioli all’ Uovo di Quaglia ($23), which displays a delicately technical touch when a glug of golden quail yoke exudes from the pasta’s pierced center. And Deiaco’s love for Northern Italian luxuriance is obvious: Truffles, cheeses, eggy pastas and succulent meats abound.
The Capessante Scottate ($19), a seared sea scallop topped with shaved black Norcia truffles, proves even seafood isn’t exempt from the decadence. One small criticism of the otherwise technically well-executed menu is the lack of counterbalance to its richness—a sprinkling of fresh herbs or touch of flaked salt would add welcome levity.
Dessert, though simple, shouldn’t be overlooked. House-made sorbets ($8), in flavors like pear and raspberry, are sublime, and the tiramisù ($9), albeit a touch overeager with the cocoa powder, is topped with truffle fior di latte gelato—and it’s transformative.
BY: TIME OUT COMMUNITY REVIEWER MICHAEL PEARSON
|Venue name:||East 12th Osteria||Contact:|
197 First Ave
|Cross street:||at 12th St|
|Opening hours:||Mon–Fri 5–11pm; Sat, Sun 11am–11pm|
|Transport:||Subway: L to 1st Ave; 6 to Astor Pl; 4,5,N,Q,R to Union Sq|
|Price:||Average entree: $30. AmEx, Disc, MC, V|
|Do you own this business?|
Average User Rating
3 / 5
- 5 star:1
- 4 star:0
- 3 star:0
- 2 star:0
- 1 star:1
Simply delicious, real alta Italian cuisine. The ravioli is a work of art, stuffed with quail egg and bedecked with shavings of perigord truffles. Duck 2 ways and langoustines with chanterelles and more truffles were simply divine. We only wish we knew this restaurant existed sooner. Lovely decor, chic and organic. Warm and accommodating servers.
I went here with a party of 7 on a Saturday night at 7:45. My boyfriend had to leave by 8:45 to stage manage a play for which the rest of us had to leave at 9:45. As soon as we sat down, he placed an order for the suckling pig, which the waitress informed us would take half an hour to prepare. We were brought bread and water, but weren't told specials and our orders weren't taken for 25 minutes. After waiting, my boyfriend asked about his suckling pig. The waitress checked with the kitchen and came back to inform us they were out of that dish, which would have been better to know when he placed the rush order half an hour earlier. He ordered the lamb instead, which she said would take 20 minutes, leaving him with 10 minutes to shovel it down. It didn't come out for over half an hour, however, and he had to leave with his entire meal in a doggie bag. By 9pm, we'd been waiting for our uncooked appetizers (salads, prosciutto and carpaccio) for at least 45 minutes. When they finally arrived, one of the salads was wrong. Rather than expedite the correction, we waited another 10 minutes for the right salad. By 9:20, our entrees still had not arrived and it became clear that, although we left 2 hours to enjoy a leisurely meal, we would not have time to order dessert or coffee and that we likely would have to settle the bill while finishing our entrees. We asked to speak with a manager, who was argumentative. For example, when we told her about the appetizer wait, she informed us of when the waitress put in the order as if to suggest we placed the order too late. We understood that the waitress flitted around between other tables rather than put ours in the moment we placed it, but any appetizer ticket time of over 15 minutes is shameful, so why fight with us over whether it took half an hour or an hour? My lobster was cold when it arrived. How do you wait that long for food and it doesn't come straight from the pan...was it waiting as long as we were? The food was okay, fresh but not that flavorful. The kitchen needs to expedite to New York standards and the front of house staff needs to improve dramatically before you should even consider parting with your money here.