As Mario Batali continues his reign atop the American culinary landscape, his flagship restaurant, Babbo, remains a New York essential. What can you say about it that hasn't been said? The pasta! That pork chop! Mario Batali is a genius! Well, sure, but the restaurant is a testament to his undying mission of keeping the food as close to Italy as possible. Whatever specialty ingredients aren’t imported from there are made at Babbo “as an Italian might in the Mid-Atlantic/Hudson region.” Although Babbo is nearly 20 years old (it opened in 1998), it’s still difficult to get a table. Not a surprise considering it would essentially be a four-star restaurant if former New York Times restaurant critic Frank Bruni had liked Led Zeppelin a little more. But it’s not utterly impossible, especially if you don’t mind sitting at the bar. Either way, you’re going to want to arrive hungry, because the seven-course pasta menu is not for the faint of heart. Must-order dishes? Considering that the menu has become its own greatest hits list, that’s a tough call. You can explore Italy by land and sea with things like grilled octopus in spicy limoncello vinaigrette or pig foot milanese, but you’ll probably want to make sure you at least try the mint love letters with spicy lamb sausage; black spaghetti with rock shrimp, spicy salami Calabrese, and green chiles; and beef cheek ravioli.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015