A bodega since the 1980s, this past spring husband-and-wife team Roberto and Giselle Deiaco transformed the corner of 1st Avenue and 12th St to the chic East 12th Osteria, a small Italian restaurant that puts style, taste, and sustainablity all on the same plate.
Former Executive Chef at Giorgio Armani Ristorante on 5th Avenue and Cipriani, Chef Roberto Deiaco wanted to celebrate his Northern Italian heritage in a restaurant of his own. The blown-glass lights, rustic wood floors, and window panels opening to the street give the eatery a fine dining feel, and perfectly suit the upscale cuisine.
From the bread basket to the pasta dishes to the sorbets, everything at East 12th Osteria is made in house. Dishes are plated precisely, in a way that makes each fresh flavor stand out and complement the other ingredients. The Tagliolini All Uovo, and egg tagliolini on a bed of basil truffle pesto, sprinkled with ricotta salata ($17) stands out with its soft homemade noodles, sweet fresh sauce, and the salty cheese.
Main dishes use seafood straight from the Mediterranean Sea or biodynamic meat. The Guancine di Vitella, a dish of slowly braised veal cheeks, slathered in Pinot Bianco gremolata sauce, and atop a fluffy polenta ($32) melts in your mouth with a delightful heartiness perfect on cold days.
For a delicious fine dining experience in the East Village, be sure to check out East 12th Osteria.