here’s a new hobo in the hood who aims to make great waves on the NYC Italian dining scene and stand up to other notable greats just down the block. Welcome Babone, a new resto that aims to take Italian to the next level with inventive dishes that pay homage to nona’s kitchen yet recognize the demand for new techniques in the old world style of cooking.

Chef John Barron, a Babbo alum, has made new ground at this modest venture if the chicken-liver ravioli is any indication. Like the generous attitude of Italian cooking, appetizers then to be on the generous side so bring a friend for sharesies. Heavy on the heart-attack inducing ingredients (read butter), the Baron’s masterpiece is just that – breaded and friend asparagus served with pancetta aioli for that extra fat quotient (as if they frying wasn’t already enough). For pasta, the classic spaghetti carbonara is easy enough, but the more adventurous might like the squid ink tagliatelle with a spicy puttanesca. For the secondi, the grilled venison with sweet and sour red cabbage & parsnip chips is out of the ordinary, but you can always rely on a fresh piece of seared salmon, served with spaghetti squash, shiitakes, & red wine syrup. Though this is not Babbo, you won’t have to wait months for the reservation, or hours for a table to taste some unique Italian cuisine.
-E.J.