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Otto Enoteca Pizzeria review

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Otto Enoteca Pizzeria review

LVI | Aug 21, 2006 02:10 PM

I will start this by telling you that I am biased: I am one of few people who think that the empire that Mario Batali is one of the most impressive but that his restaurants, especially Babbo are pedestrian and so over-rated. I had looked forward going to Otto Enoteca for quite a while given that 2 people whose opinions I respect, both raved about the place. When I walked in I was thoroughly impressed with the bar area and the wine list. WOW! I could not get over the quality of the all (I think all) Italian wine list in not only its depth but also for the value. Most other places gouge your eyeballs out with their wine prices but this list seems to contradict that practice. he place was about 15-20% full. The room is minimalist nice but the noise was overwhelming later when the place filled up. We had one of the house cured sausages, the special heirloom beets and 5 different pizzas. To start, the $9 ($9 on the menu and $10 when the bill came. Sure $1 isn't much but at the end of the day, this place probably gets away with that and by the amount of tables that were ordering the meats and as full as the room gets, my guess is that it adds up!)Soppersata was, like the room, minimalist on the plate. There were 6 paper thin slices that resembled Salumi more than Soppersata. When I asked the waiter if in fact an order of Salumi was mistakenly dropped off to our table he insured us that this was their style of Soppersata. Drizzled with olive oil (when was the last time a Soppersata you ate needed any more fat???) it was bland and mushy at best. Again, it resembled Salumi more in both taste and presentation. Beets were just that...roasted beets that, if you like beets (I do), were good. Not worth the $10 price tag for a ramekin sized bowl. But I was not there for the apps, but rather the pizzas themselves. After all the place is a Pizzeria, right? 1st of all, we found each and every pie to be ok, and nothing more. The Lardo, which our waiter went on and on about could not have more mundane. Essentially it was dough (bland and boring might I add) with super thin slices of lardo (think of the fat that surrounds prosciutto) with little studs of rosemary. BORING!!! The others were the special meatball, fennel and prosciutto, anchovy, and the finale, clam and garlic. Now this one confounds me. I am a HUGE fan of clam pizza. To me the clam pizza @ Pepe's New Haven is about as good as it gets. I was soooo looking forward to this pizza, until it arrived. WHY ON EARTH would you pile the clams in a heap in the middle of the pizza WITH THEIR SHELLS ON???? Sorry, this place is yet another example, IMO, of The Emperor has no clothes!!! Go for a drink in the beautiful bar and maybe a bottle of wine, but as for its namesake Pizzeria, skip it for your favorite local corner joint selling slices!

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