PRESS

"It takes salesmanship and flair to sell the idea of lard on a pizza."
—The New York Times, February 2003

"Otto makes its own gelati, and they're the best I've had anywhere— even in Italy." 
—Moria Hodsgon, New York Observer, February 2003

"And now [Mario's] given Village people yet another culinary wet dream— a new downtown classic called Otto Enoteca Pizzeria."
—Kim Hastreiter, 'The Sultan of Slice,' PAPER, March 2003

"It's an ambience (and a menu) that fosters sharing, the best way to approach the enticing array of antipasti and snacks that precede the pizza and complement a voluminous all-Italian wine list." 
—Robin Raisfeld & Rob Patronite, 'Griddle Me This,' New York, March 2003

"After creating several of the best Italian restaurants in town, Mario Batali was ready for a new challenge...making some of the city's best pizza."
—Kristen Wolfe, City Magazine, March 2003

"At Mario Batali's new pizzeria and enoteca, one spoonful of the creamy gelato will bring you back to Italy (if you've ever been), where the only stress of the day is deciding between lemon, hazelnut stracciatella or simple chocolate..."
—Time Out New York, May 2003

"They say that when God (a.k.a. Mario Batali) closes one oven door, he always opens a kitchen window, or vice versa...Batali has begun dishing up the linguine."
—Robin Raisfeld & Rob Patronite, New York, August 2004

"...[Meredith's] most delicious creations are coppe (coupes in French, cups in English)— footed metal cups or whiskey glasses holding her amazing compositions, always guided by her artist's hand and palate, and always satisfying."
—Jeffery Steingarten, 'Scoop Dreams,' Vogue, August 2004