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April / May 2010 Babbo menu


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April / May 2010 Babbo menu

caze17 | Apr 13, 2010 12:31 PM

I am thrilled to be going to Babbo for the first time on May 1. Thanks to all of the Chowhounders for all of the amazing info. I already feel like I have a much better idea of how to have a good experience...starting with not ordering the tasting menus, but creating my own instead. With a party of 4, I will be able to try lots of items!

Where I'm curious is on two things:

1) I'm under the impression that Babbo changes their menu every so often, but based on others' posts, it seems that most of the star dishes stay on the menu. Does anyone know the current menu and what is or is not on it? Some items that have really piqued my interest: Pig's foot, lamb's tongue, beef cheek ravioli, goose liver ravioli, pork chop, olive oil gelato, maple mascarpone cheesecake. (I've actually made the cheesecake myself out of the Babbo cookbook, and since it's the most delicious thing I've ever made in my life, I figure it can only be better at the restaurant!)

2) I'm torn on whether or not to order 2 raviolis for our party (versus more variety of pasta dishes). The two mentioned above are the ones I've heard the most about, with the goose liver ravioli seeming to edge out as the favorite. So, do you think that it's a bad idea to order both of these dishes (plus 1 or 2 other pasta dishes)? If you'd recommend only one, I feel like this board will tell me to go for the goose liver ravioli. But I definitely lean heavily toward savory food, and I've heard the the balsamic reduction on the goose liver can be too sweet. Would you then recommend the beef cheeks or still stick with the goose liver?

Thanks so much for your help!

110 Waverly Pl, New York, NY 10011

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