Babbo Menu (Update 2025)
Babbo, a renowned Italian wine bar in New York City, offers a classy dining experience with a diverse menu. With options for pescatarians, vegans, and limited vegetarians, Babbo caters to a variety of dietary preferences. The restaurant boasts excellent service, a top-notch wine list, and mouth-watering food. Customers rave about dishes like wagyu carpaccio, Garganelli with Mushrooms and black truffle, and Red Snapper Crudo. The atmosphere is lively, making it a great spot for special occasions or date nights. Despite a few minor complaints about reservations and traditional flavors, the overall consensus is positive. Babbo's creative take on Italian cuisine and attentive staff make it a must-visit destination for those looking for an upscale dining experience.
Tasting Menus
Black Spaghetti
with Jumbo Lump Crab and Green Chiles
Duo Ravioli
with Sunchoke Robiola, Radicchio and Aceto Manodori
Garganelli
with "Funghi Trifolati" and Black Truffle Pesto
Beef Cheek Ravioli
with Crushed Squab Liver and Black Truffles
Pappardelle Bolognese
Sorbetto
Olive Oil Cake And Gelato
Olio Verde, Two Ways + NaCl
Panna Cotta
Blackberry, Blueberry Coulis
Pistachio And Chocolate Semifreddo
Tiramisu
Chocolate Caramel Tart
Fior di Latte Crema, Cherry, Almond Brittle
Olive Oil Cake And Gelato
Primo, Two Ways + NaCl
Ricotta Cheesecake
Strawberry, Raspberry Coulis
Black & White Coppetta
Chocolate and Fior di Latte Gelato, Hazelnut Brittle, Caramel Crema
Gelato 'Affogato' Corretto
Fior di Latte Gelato, Borsci San Marzano Liqueur
Gelati
Chocolate, Vanilla, Stracciatella, Strawberry
Sorbetti
Raspberry, Mango, Cantaloupe
Dolci
Dinner
Local Burrata
with Kaluga Caviar, Primo Olive Oil and Sorrel
Baby Wild Arugula
with Parmigiano Reggiano and Aceto Manodori
Castelfranco Radicchio
with Ricotta Salata, Pear and Candied Pecans
Mozzarella Di Bufala Campania
with Rapini, Romesco and Almonds
Riso Al Salto
with Morel Mushrooms, Peas and Creme Fraiche
Red Snapper Crudo
Pickled Fresno Chili, Cucmber, Sea Beans and Yuzu Vinaigrette
Grilled Octopus
with "Gigante Beans Marinati" and Spicy Limoncello Vinaigrette
Warm Tripe "Alla Parmigiana"
Prosciutto San Daniele Month DOK Dall'Ava
with Arugula and Rosemary Fettunta
Warm Lamb's Tongue
with a -Minute Egg, Roasted Tomato and Arugula
Seared Wagyu Beef Warm Carpaccio
with Roasted Sunchokes, Parmigiano Reggiano and Sunchoke Chips
Tonnarelli
with Roasted Tomato, Bread Crumbs, Pecorino and Basil
Gnocchi Al Gorgonzola
with Honey Foam and Aceto Balsamico Manodori
Egg Raviolo
with Ricotta, Asparagus, and Sage Brown Butter
Ravioli
with Pear and Pecorino "Cacio e Pere"
Garganelli
with "Funghi Trifolati" and Black Truffle Pesto
Black Spaghetti
with Jumbo Lump Crab and Green Chiles
Spaghettoni
with Pound Lobster, Sweet Garlic and Tomato Sauce
Fettuccine
with Rabbit Mushroom Ragu and N'Duja
Pappardelle Bolognese
Mint Love Letters
with Spicy Lamb Sausage
Tagliatelle
with Oxtail Ragu
Beef Cheek Ravioli
with Crushed Squab Liver and Black Truffles
Pork Chop
with Cherry Peppers, Cipolline and Aceto Manodori
Halibut
with Chanterelles, Corn, Prosecco Sauce and Chives
Whole Baked Branzino
with Grilled Goldbar Squash and Roasted Cherry Tomato
Australian Rack Of Lamb
with Grilled Eggplant, Baby Kale and Lemon Yogurt
Veal Milanese
with Arugula and Cherry Tomato
Short Ribs "Brasato"
with Creamy Truffle Polenta and Horseradish Gremolata
Ossobuco Milanese
with Risotto Two Ways
Citrus Dusted Sweetbreads
with Pea, Asparagus and Piccata Sauce
Grilled Dry Aged oz Porterhouse For Two
with Fingerling Potatoes and Tuscan "Intingolo"
Prime NY Strip Steak
with Wild Mushrooms, Asparagus and Aceto Manodori
Long Island Duck Breast
with Golden Beet, Carrot and Cherries
Sweet Corn
with Fregola and Green Onion
Roasted Potatoes
with Rosemary
Carrots
with Orange and Yogurt
Brussels Sprouts
with Pancetta
Rapini
with Garlic and Chili Flake
Sformato Di Parmigiano Reggiano
Billecart-Salmon "Sous Bois" Champagne AOC Brut NV
Wagyu Beef Carpaccio With Roasted Sunchokes, Parmigiano Reggiano And Sunchoke Chips
Proprieta Sperino, Lessona DOCG
Tajarin With Truffle Cream And Butter
Giacomo Brezza & Figli "Cannubi" Barolo DOCG
Pumpkin Agnolotti With Brown Butter And Sage
Paolo Conterno, Barolo DOCG
Short Ribs "Brasato" With Celeriac And Potato Puree
Renzo Seghesio "Ginestra" Barolo DOCG
Red Wine Poached Seckel Pear With Moscato Zabaglione
Scarzello "Vigna Merenda" Barolo DOCG
White Truffle Dinner
Feast of the Seven Fishes
Insalata Ai Frutti Di Mare With Prawn, Lobster, Calamari, Frisee, Fresno Chile And Yuzu Vinaigrette
Cenatiempo, Ischia DOC Biancolella
Grilled Octopus With Fingerling Potatoes, Chickpeas And Pomegranate Glaze
Natalino Del Prete "Il Prodigo" Salento IGT Negroamaro Rosato
Squid Ink Tagliatelle With Crab, Parsnips And Pancetta
Calogero Caruana, Terre Siciliane IGT Catarratto
Cod And Cockles With Fregola And Acquapazza Sauce
Az. Agr. Panevino "Alvas" Isola dei Nuraghi Bianco IGT
Torta Caprese With Fior Di Latte Gelato
Cantine Florio "Targa" Marsala Superiore Riserva
Seared Scallop With Trout Caviar And Prosecco Sauce
Pecchenino "Psea" Alta Langa Metodo Classico Pas Dose DOCG
Wagyu Beef Carpaccio With Sunchokes And Porcini Puree
Azienda Agricola Le Battistelle "Roccolo del Durlo" Soave Classico DOC
Acquerello Risotto With Fresh White Truffles And Parmigiano Reggiano
Principiano Ferdinando "Serralunga d'Alba" Barolo DOCG
Prime NY Strip Steak With Beef Fat Potato And Heirloom Carrot
Ceralti "Alfeo" Bolgheri Superiore DOC
Passion Fruit Tart
Marco De Bartoli "Terzavia Cuvee VS" Marsala Metodo Classico V.S.D.Q Extra Brut NV