East 12th Osteria: How It’s Looking, What It’s Cooking

Kelsey Kudak

“I think this is exactly what the East Village deserves,” said Roberto Deiaco, who opened East 12th Osterial last week. “There are all these beautiful people here, and they can be in a beautiful rustic, Italian-inspired place and eat the best quality food and wines.”

The former executive chef of Armani Ristoranate — a native of the Dolomites region of Italy who has spent the last 17 years in New York — designed that beautiful space himself, combining warm oranges with the building’s original tin ceiling and exposed brick. He added windows that will open onto outdoor seating in the summer, and imported Italian marble for the restaurant’s bar.

The food, of course, also reflects Mr. Deiaco’s heritage. He imports almost all of his ingredients — everything from unbleached flours to seafood — directly from the Mediterranean, he said.

“When I create a menu, I make it in a way that all the food is recommendable,” said Mr. Deiaco. The menu includes dishes like crudo di mare, yellowfin tuna tartar, and ravioli with cow ricotta and black truffle. (Click on the photo below to read the full menu.)

Mr. Deiaco’s wines comes from places like California, Italy, Australia and Argentina, but all of them are made by Italian wine makers. Bottles range from $30 to $80, with more select wines also available. Beer and coffee are also imported from Italy.

The restaurant is open for dinner 5 p.m. to 11 p.m. daily. Brunch will be served 11 a.m. to 4 p.m. Saturday and Sunday.


East 12th Osteria, 197 First Avenue (12th Street), (212) 432-1112