"Anything involving pancakes, bacon and early-afternoon boozing is good by us— unless it takes forever and costs a lot. That’s why we’re sharing some of our favorite weekend deals—these delicious waffles are just eight bucks! Photographs by Jeff Gurwin
Why we love it: This sliver of a wine bar—often frantic at night—becomes an idyllic sun-dappled refuge at brunch, when it’s still largely uninhabited. Why it’s a deal: The house-baked goodies (ricotta fritters, mini chocolate cornetti) are as good as they look. Entrées like waffles with fresh berries and cream ($7) and eggs scrambled with wispy prosciutto ($8) are dead simple and delicious."
This sunday Gottino will be closed 2PM for a private event for Manicaretti Italian Food Importers. See you soon for your stand-up-sit-down-dinner even your indoor-outdoor-picnic. For information regarding your private event at Gottino, please contact Jody.
Tradition. We do a lot of work by hand, from the hand cranked Berkel meat slicer, to our mortar pestle.The New York Times called our walnut pesto one of The Best New Restaurant Dishes of 2008... "The best spread for toasted bread since crunchy peanut butter, it combines walnuts with olive oil, thyme, Parmesan and a dab of sun-dried tomato, which Jody Williams wisely rescues from disrepute."
Spring brought some beautiful new seasonal ingredients...breakfast radishes, green garlic, spring onions, nettles, lavender, wild rughetta, asparagus, strawberries...
Stay tuned for what Summer has to offer...the tomatoes are just starting!
Food, Inc., a new documentary by producer/director Robert Kenner and co-producer Eric Schlosser, exposes America's industrialized food system and its effect on our everyday lives. From the environment to health to the economy to workers' rights, Food, Inc. provides the facts behind the problems—and shows us what we can do to make a difference.
Alice Waters, award-winning chef, author and natural food advocate, said [it's] “the film I have always been waiting for.” Please consider watching this very important movie.
At the moment, Food, Inc. has daily screenings exclusively at Film Forum.
Wine Cooperatives are both a necessary and ground breaking achievement for small vineyard owners with low crop yields. They allow a collection of farmers in a certain appellation to combine their grapes and produce one set of wines. Gottino's news favorite is the L'Enfer D'Arvier from Valle d'Aosta. Can you say Vien de Nus?
"Enzo Bertelli of Caffe'Arti e Mestieri taught me this risotto. Sometimes, I add truffles to it--I like the idea of a dish having an organic wholeness; in this case, the ingredients relate to one another naturally, since they all originate from the same ecosystem. Hence the name 'Under the Woods.' Unlike stock, water is a purifier when cooking risotto. It actually brings out the natural flavors."
Risotto Sotto Bosco: fresh porcini risotto with berries
4 servings
Ingredients 2c Carnaroli Rice 1 minced shallot 1c dry white wine 4 firm fresh porcini cleaned & sliced (aprox 2-3 oz) Butter Grated Parmesan 1 Tb chopped sage, thyme and rosemary 3/4c blueberries and blackberries Salt & pepper Boiling water (QB)
Cook 1. In medium sized heavy pot over high flame melt with 4 Tb of butter, add shallots, herbs and sliced porcini-saute until golden 2. add rice and continue sautéing for 2 minutes over high flame 3. add white wine and reduce until almost dry cover the rice with boiling water and let cook stirring continuously, add more water as nesscessary until it is loose, creamy and done. (12 to 15 minutes). 4. remove from the flame, stir in 2Tb of butter, then ¾ cup of berries and followed by ½ of grated parmesan. Season with salt and pepper and serve.
The platter piled high with arthichokes which The New Yorker mentioned last week has become Carciofi e Mentuccia Crostini, slow cooked artichokes with mint and pecorino cheese, part of Gottino's Spring Menu...
This week The New Yorker says about Jody Williams's West Village Enoteca...
... The waiters moved briskly behind the marble-topped bar, neatly attired in white shirts, aprons, and plaid bow ties. At one end of the room, the charcuterie mistress tended her meat slicer; at the other, a stuffed boar’s head grinned from the wall. Gottino makes the most of its narrow space; the high pressed-tin ceiling gives the place an airiness, while the yellow tiles and pale wood behind the bar give it a lightness... Wild-boar pâté, for instance, was textured and complex, both spicy and sweet; crostini with “pearls of prosciutto,” Parmesan, and a grape mosto had a smoky elegance. Even vegetables took a twist: beets, bathed in crème fraîche, arrived in the crisp parchment packet in which they were roasted, along with hazelnuts. Downstairs, on the way to the rest room, a pantry is set as a cornucopia: a platter piled high with artichokes, overflowing baskets of walnuts, metal buckets of onions and potatoes, and a basin of corks, topped by a watermelon.
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