Learning the Art of Italian at Osteria Accademia on the UWS

Photos: Charissa Fay                                                                                      

In a nod to nearby colleges and universities, Osteria Accademia (646 Amsterdam Ave) is offering a cozy spot on the Upper West Side where guests can enjoy fine foods, good wine and intellectual conversation.  The restaurant is the brainchild of restaurateur Huseyin Ozer (Bodrum and Leyla) and partner, Murat Akinci.

The menu designed in collaboration with Consulting Chef Massimilliano Convertini (Cipriani, Barolo) and Executive Chef Claudio Cristofoli (Ciprinai, Il Mulino) is designed to showcase dishes from different regions of Italy created with house-made pasta and imported Italian ingredients.

Start with antipasti - Vitello Tonnato, a delicacy of cold, thinly sliced veal topped with dollops of tuna sauce dressed with capers; Eggplant Parmesan, baked eggplant, and smoked mozzarella in tomato sauce served in a cast iron pan; and Polpettine, house-made miniature meatballs in a light tomato sauce with crostini ricotta.

Freshly made pastas bring Taglioni Neri, thin ribbons made with squid ink served with shrimp and eggplant in a lobster reduction sauce; Ravioli stuffed with tender veal in a sage-butter sauce; and Mafalde, a ribbon-shaped pasta with pistachio pesto and mint. Mains include braised short ribs, lamb burger, and herb-crusted Orata, a fish found in the Mediterranean.

Bite-size Zeppoles with Nutella are offered for dessert along with cannolis, and a rotating selection of gelato and sorbet.

For more information, visit http://accademianyc.com/