PlanetEye has merged with iStopOver to provide great accommodations and local insight for unique travel experiences
Visit Us at www.iStopOver.com
Search
By B Langlois
Iron Chef Mario Batali's Restaurants
Raised in Seattle, Mario's initial career path had him studying the golden age of Spanish theater at Rutgers University. Soon after graduating he took his first bit of culinary training at Le Cordon Bleu in London, from which he withdrew almost immediately due to a "lack of interest." An apprenticeship with London's legendary chef Marco Pierre White and three years of intense culinary training in the Northern Italian Village of Borgo Capanne, (population 200) gave him the essential skills and knowledge to return to his native US, anxious to plant his orange-clogged foot firmly in the behinds of the checkered tablecloth-Italian restaurant establishment. Among his many accolades, Mario was named "Man of the Year" in the chef category by GQ Magazine in 1999. In 2002, he won the James Beard Foundation's "Best Chef: New York City" award and in 2005 the James Beard Foundation awarded Mario "Outstanding Chef of the Year." Mario is also one of the recipients of the 2001 D'Artagnan Cervena Who's Who of Food & Beverage in America, a prestigious lifetime achievement award. Mario Batali has created a thriving restaurant empire and has established himself as a top restaurateur. Together with his partner Joe Bastianich, he operates seven New York City hotspots, including Babbo Ristorante e Enoteca and Del Posto - two wildly successful restaurants that have each been awarded three stars by Frank Bruni of the New York Times. Mario is also the chef/owner of five other enormously successful restaurants in New York City. Lupa Osteria Romana, Esca, Casa Mono, Bar Jamón, and Otto Enoteca Pizzeria. The duo’s first west coast venture, in collaboration with Nancy Silverton is Osteria Mozza and Pizzeria Mozza in Los Angeles. Sharing the corner of Highland and Melrose Avenue, the former features a center island mozzarella bar, where fresh mozzarella is made all day, every day. Mario and Joe recently journeyed to Las Vegas to open B&B Ristorante and Enoteca San Marco in the Venetian Resort Hotel and Casino. Their latest project is Carnevino – an Italian steak house opened in January of 2008 in the Palazzo Hotel, adjacent to the Venetian.
You can save this map to your account and edit /share it, or..."
What to See Hotels Where to Eat What to Do Photos Iron Chef Mario …
     How to use the map: Top results are in the sidebar, click on map clusters to view places in that area
Share this link:
Embed code:


Locations:
Frico Bar Restaurant
402 W. 43rd St., New York, NY, United States, 10036
PlanetEye Guide
Bar,Outdoor diningParking: AvailableReservations: RecommendedCross Street: Ninth Ave.Dress: Casual
PlanetEye Guide
Babbo
110 Waverly Place, New York, NY, United States, 10011
PlanetEye Guide
We opened Babbo in the summer of 1998 in an effort to emulate the best of the great Italian tradition of hospitality and quality at the table and in the glass. The philosophy is easy as it is straight forward - use the best local ingredients as simply as possible and serve them with flourish and joy. As a Tuscan cooks in Chianti, as a Neapolitan cooks on the Amalfi coast, as a Sicilian cooks in Pantelleria, at Babbo we cook as an Italian might in the Mid-Atlantic/Hudson Valley region. At Babbo you will rarely find your favorite regional classics as you have eaten them in osterie, trattorie and ristoranti throughout Italy. What you will find is delicious simple food that hopefully tastes as good as you remember from your last visit to Italy because we strive in the Italian fashion to shorten the time and distance any ingredient spends from the soil, or the water, or the air, to the plate. We import pasta, Parmigiano Reggiano, balsamic vinegar, sea salt and Prosciutto San Daniele because they are so distinct and virtually indispensable to the creation of a great Italian meal. We fervently believe in the inherent quality, freshness and greatness of our regions ingredients purchased from local, predominantly organic, farmers and friends, many of them from forgotten or heirloom varietals. We are proud to make most of our salumi, including guanciale, pancetta, lardo, coppa and soppressata. Our cheeses come from all over Italy, with one great exception from the Hudson Valley. Our desserts are like none you have ever eaten in Italy, yet they feel and taste totally Italian. Our wine list is one hundred percent Italian in celebration of the quality and diversity of Italian grape varietals and vinification.
Otto Enoteca and Pizzeria
1 5th Ave, New York, NY 10003
PlanetEye Guide
Del Posto
85 Tenth Ave., New York, New York, 10011, United States of America
PlanetEye Guide
As dinner unfolds at Del Posto, the new addition to the Mario BataliBastianich-family fine-dining empire, it's hard to know whether you’ve entered restaurant nirvana or some strange, slightly comical pastiche of what an opulent five-star restaurant should be. The plush, darkly glowing room has towering columns and tall curtained windows like those you'd find in the lobby of a grand Roosevelt-era New York hotel. The menu is stuffed with $60 dishes of lobster risotto for two, and old Batali favorites like bollito misto, a medley of rustic Italian offal products that are carved, with elaborate ceremony, tableside. With Mark Ladner (formerly of Lupa) in the kitchen, the cooking is generally superb. But if you’ve managed to fight your way into Babbo over the last few years, none of it is exactly revelatory. Among other things, Del Posto represents Batali's conspicuous, somewhat strained attempt to put Italian cooking on the same level as high French cuisine. Somehow, in that grand, cavernous space with its tall columns and endlessly tinkling piano music, a little of the [food's] essential flavor is lost. — Adam PlattTasting Menu Seven courses, traditional or seafood, $175; with wine pairing, $300. EnotecaA smaller dining room off the bar, offers an abbreviated menu and full wine list.Related StoriesNew York Magazine ReviewsAdam Platt's Full Review(2/13/06)Featured InAdam Platt's Where to Eat 2009(1/5/09)Where to Eat 2008(1/7/08)Ten Little Cities: The Hedonist(8/13/07)Grade AA: Ten Egg Dishes to Cluck Over(4/9/07)A Gno-Mistakes Pasta Primer(10/2/06)Recipes at Del PostoSpring Onion Sformato(2007)
Lupa
170 Thompson St., New York, New York, NY
PlanetEye Guide
Mario Batali offers neo-Roman rustic Italian cooking at this convivial trattoria.
Bar Jamon
125 E. 17th St., New York, NY, 10003-3447, United States
PlanetEye Guide
Located adjacent to Casa Mono, this bustling tapas bar is cozy and communal. Wonderful Spanish cheeses and hams, small plate specialties and a smaller, but no-less-meaningful selection of wines and Sherries than its larger next-door neighbor.
Pizzeria Mozza
641 North Highland Avenue, Los Angeles, CA, 90036, United States
PlanetEye Guide
Pizzeria Mozza is a bustling, urban, burst of flavor and color. Open noon to midnight, seven days a week, Pizzeria Mozza is a perfect atmosphere - whether it be a business lunch or late night snack. The wine bar provides a vibrant venue for sampling from a selection of 50 Italian wines at $50 and under, but don't forget about the ample offerings of salumi and pizza. An intimate private dining room is also available for group events and parties.
Casa Mono
52 Irving Place, New York, NY, 10003, UNITED STATES
PlanetEye Guide
Mario’s Spanish taverna with a New York sensibility. Choose from over 500 wines and another dozen Sherries. Small plates, tapas-style, are all the rage, but traditional appetizers and entrees, spun beautifully by Mario and Chef Andy Nusser, will make you long for Barcelona. Marion Burros of The New York Times says Mario has, "another hit on his hands."
Osteria Mozza
6602 Melrose Avenue, Los Angeles, Los Angeles, CA
PlanetEye Guide
This lively Italian restaurant from Nancy Silverton, Mario Batali, and Joseph Bastianich, is located next door to popular sister establishment, Pizzeria Mozza. The burrata from Basilicata with bacon, marinated escarole, and caramelized shallots and the orecchiette with sausage and Swiss chard are worth braving the perpetually busy reservation line. Silverton is usually found behind the mozzarella bar, serving customers on the dozen stools surrounding her. Chef Matt Molina expertly prepares the rest of the brash Italian-country menu. Order the ricotta-and-egg raviolo in brown butter; whole fish wrapped in grape leaves.
PlanetEye Guide
The Spotted Pig
314 W. 11th St., New York, NY
PlanetEye Guide
Chef April Bloomfield, trained at Chez Panisse and formerly of the River Café in London, creates the seasonal British and Italian food at The Spotted Pig. This fun and lively gastro-pub, which opened in March 2004, is the perfect spot for brunch, lunch or dinner and if you’re still searching for that perfect late night burger? Look no further... The Spotted Pig does not take reservations; however, walk-ins are welcomed at any time. The Spotted Pig accommodates parties up to 6 guests. For groups from 7 to 26 we have private rooms available. For groups up to 50 guests, The Spotted Pig offers a cocktail and canapé party. To make reservations for private parties, please contact events@thespottedpig.com.

It's free, easy and no account is required!

Create a map for your locations, share it with others or embed it into your website. We supply the technology and all the interesting locations nearby.