Osteria 57

10/11/2021

10/07/2021

10/02/2021

09/21/2021

Here at Osteria we like to serve sustainable and local food.
We always try to serve sustainably farmed and native fish, leaving out some of the more endangered species or serving them only on rare occasions when we are aware of their provenance.
We like to leave the big fishes out in the ocean so they can contribute to maintaining the ecosystem.
Halibut is a delicious fish from mid-Atlantic. It is extremely rich in Omega 3 fatty acids which are a great nutrition for our bodies.

09/15/2021

We use fresh goat cheese imported from Italy for our ravioli, the same cheese we used to eat when we were kids for afternoon snacks.
The pleasure of sharing these stories and this cheese with our staff is one of the high points of our day.
Flavors for us Italians are often a mix of sensations and memories that bind us together.
We love simple things, some fresh bread, spreaded goat cheese from Nonno Nanni, and as always, a touch of Extra Virgin Olive oil.
Beauty is in the little things.

09/07/2021

AH!! IF THOSE HANDS COULD TALK…
Meet Erlinda, She has been in New York City for over 25 years, making fresh pasta at the best restaurants in town. Your jaw would drop if I were to name them all.
We are so blessed to have her working with us every morning, hand-making our fresh pasta for both restaurants and training our team.
Pasta of all shapes, flat and long, curly and round, with and without filling. Pappardelle, Ravioli, Fettuccine, Agnolotti, Tortelli, Garganelli, Orecchiette and so much more, always with a smile on her face.
Call us “Italians” if you like, it makes us feel so much like home to have her be our joyful “Mamma Pasta”

Thank You Erlinda We are so happy to have you with us.

09/02/2021

The translation of “Bread and butter” in Italian is “Bread and Olive Oil”, “PANE E OLIO”.

Since ancient times extra virgin olive oil is been considered a gift from the gods thanks to its healthy and nutritive qualities.

“Bread and Extra Virgin Olive OIl” are the prelude to every dinner you will have at our restaurants but please feel free to ask for butter if you’d like.

For us “PANE E OLIO” have been our full dinner on many busy night! That feeling of comfort you get when you dip a nice piece of Organic Sourdough bread in our Umbrian Olive Oil, is all you need before a busy shift on the floor or in the kitchen.

Thank you and for your amazing products.

We serve Extra Virgin Olive Oil tableside, we use it to finish all our dishes and also for cooking and sauté

More importantly, when you dine with us you can be sure WE DO NOT USE CANOLA nor SOYBEAN Oil. Over 90% of both of these oils in the United States are GMO and our pantry is entirely GMOFREE

08/23/2021

Big, small, large, round, elliptical, red, green, yellow, soft, hard, heirloom, Roma, Kona, beef, cherry…
When it comes to tomatoes size, color and shape don’t matter!
What matters instead is the work that our friends at the farms put into their fields to offer us endless opportunities to taste new tomatoes, even here in NYC.

This particular time I would like to introduce to you
“Sunny golden cherry tomatoes”… from Tim

These very cute and little golden tomatoes you see chef carrying back to the restaurant from USQM are extremely small and really tasty but because of their smal size they are more fragile and it takes a lot of work to grow them and harvest them.

Thank you to all the farmers that chose flavor and variety over yield and profit.

Don’t ever give up guys, we support you and are grateful for your hard work !

P.s. The watermelon, the basil and the mint are grateful to their friends tomatoes for joining them in this really refreshing salad. We are as well. 👏

08/20/2021

It was the year 2019 and only a few months after Riccardo joined osteria 57 we got invited by to participate in their competition for the best pasta of Manhattan.
As a vegetarian and seafood oriented restaurant we knew it would have not been easy to impress the judges..
We decided instead of going deep in the roots of Italy to explore the world and our passion for travel. The result was our Bucatini Cashew Combh with Mediterranean pesto.
A really creamy Plant based dish born from Riccardo’s passion for Japan and for the green lands of Italy reach of herbs and fresh flavor.
Traditional bucatini served with a Cashew cream infused with Kombu seaweed and topped with fresh herb from the Mediterranean coast..

08/16/2021

Zucchini and their flowers are only available during the hot summer months at our restaurants.
Serving seasonal food is an essential part of Osteria57 and Alice and that’s why our menu changes with the seasons.

With modern food production and distribution methods we could serve anything year round but we know it would be less sustainable both for Our bodies and Our environment;
Our land gives us what we need at the time we need it.

In doing so we are in constant contact with everything around us from the numerous farms of Upsate NY, to the police officers that maybe won’t write us that ticket next time. 🙂

It takes some efforts, but this way we support each other and get supported by each other, creating what is called a “sphere economy”.

You can be an active part of this system by going to your local farmers market to buy your produce and groceries and always eating seasonal food.

After all would you rather eat a parsnip soup rich in carbs or a nice watery and sweet watermelon with this heat?

08/14/2021

When we design our menu we want to make sure to offer the dishes you like the most, staying truth to our idea of sustainability and quality .

Our take on Salmon is “steelhead trout” filet, wild caught in Upstate New York, served with fresh broccolini from USQM and beet “farrotto”, a.k.a. another way to enjoy barley, as a risotto.

We don’t need to give up pleasure, just adapt our desires to our environment.