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Babbo - more specific questions. wine + menu.

Hi All!

I've read a fair bit of reviews about Babbo (sorry for posting another question topic) and I think I might try and chance it this Saturday by going to the bar with a friend at 5.30.

We're thinking of

antipasti:
1. Lamb's Tongue
2. Octopus or Pig's Foot (maybe octopus. dining partner not into fried fat [amazingly enough!])

primi:
1. Goose Liver Ravioli - A little reserved about this. Concerned that the sauce may completely overwhelm the ravioli and its stuffing.
2. Beef Cheek Ravioli, Chianti Stained Pappardelle with Wild Boar or Gnocchi

secundi:
Pork chops. I REALLY want sweetbreads, but I'm not sure if it'll be enough to fill both of us up

Dessert:
Sorbet and Gelatos. Hope it won't be lack lustre. May consider the semifreddo.

We're poor in the pocket out of town college kids saving up for a good dinner in NYC, hence our budget is sadly limited (but a few days of potato only meals is worth 1 night at Babbo. Its tough being a poor foodie). Which brings me to the questions.

We're definitely going to end up at the bar without reservations. I was wondering if the bar is limited to wines, or do they also serve cocktails as well?
We do fancy a glass of wine each with our meal, but the wine list at Babbo seems a little pricy.. what would your best suggestion be for this? The cheapest quartino is about 15 dollars a person. :\
Also, if we arrive at 5.15 say, and sit at the bar, we can't order food yet right? Hm maybe should just stick to 5.30.

Also since we have a two dish spot for our primis, I was wondering what other foodies thought about the overwhelmingness of the balasamic butter sauce.

Also about the dessert, how are the serving sizes for the sorbet and gelato, and are they really quite good and worth a taste?

Thanks a lot for any advice you have :)
xx

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  1. My husband and I were there two years ago when visiting from NoCal. We shared the octopus, beef cheek ravioi and the sweetbreads. They had a little amuse/starter of chickpeas. We're in our 60s and don't have the need for large amounts of food and we were satisfied and more than pleased. I think when the quality is high, the quantity doesn't need to be. We started with two glasses of prosecco (husband's birthday) and had a bottle of wine. They were great about not leading us to expensive wine when I just said that wouldn't be what we wanted. If memory serves me, the dinner was $150. Not what we spend eating out regularly but SO worth it in our opinions. Re desserts and specific wine questions, I'll defer to others. Have a great time.

    1. With two appetizers, two pastas, and the sweetbreads, and dessert, I'm typically stuffed by the end of the meal.

      They do have a liquor license and serve cocktails at Babbo. I would arrive earlier than 5pm and grab a seat as soon as the bar opens, and just wait the extra time out with a drink. If you don't, and you find all the walk-in tables and entire bar full, you'll need to wait for other people to vacate.

      You can easily split a quartino between two people if you don't mind the smaller amount (it's about a glass and a half). You don't need to order one quartino per person.

      Here's a photo of the sorbet/gelato sampling, I think it's quite good, as are the other desserts I've tried:
      http://www.flickr.com/photos/ultrateg...

      1. The pig's foot is one of my favorite dishes at babbo- full of flavor and not greasy. I too, love sweetbreads,-at Babbo I've had both the sweetbreads and the pork chop, and while the sweetbreads are good, the pork chop is amazing- so given the choice, I'd go for the pork. If you each get a pasta dish, I think you can easily split the pork chop- it's enormous.

        1. Thanks for answering the questions.

          Yes that crispy pork feet is looking to be brighter by the minute. If my friend gets all anti-grease I'll just have to eat it all by myself. Yum.

          Thanks also for the sorbet photo and bar advice. Kathryn- love your extended Babbo recommendations and posts :)

          1. FWIW, I found the balsamic-based sauce did completely overwhelm the goose liver ravioli. It was FAR TOO BITTER for me. In fact, I would go as far as to say it ruined the dish for me.