The magic behind a small restaurant in a huge metropolis.
Osteria 57 opened its doors in September 2017 thanks to passionate and hardworking entrepreneur Emanuele Nigro. By opening this restaurant, Emanuele wanted to pursue his vision of offering New Yorkers a different kind of menu, combining seafood choices with vegetarian dishes. His approach to food is based upon the belief that our experiences are interconnected to the point that what we eat, the wine we drink, and the atmosphere around us, can facilitate and support the flourishing of our souls. Located in the heart of Greenwich Village, on 10th street right off 6th avenue, the space is composed by a main intimate dining room with a bar, and the more private back room which is the perfect location for events and parties.
Love for food is what leads the team at Osteria 57, whose only goal is to make customers happy.
Osteria 57 bases his fortune on its young and motivated team, composed by three experienced professionals, who share the same focus on quality food: Emanuele Nigro, Chef Riccardo Orfino and Alessio Morosin. Everything that is done at Osteria 57 is the result of a group effort that starts from a rigorous Italian tradition to then get influenced and contaminated by each one’s adventures and passions.
Restaurateur Emanuele Nigro has a clear vision of his business. When he opened Osteria 57, he knew that he wanted to offer a cuisine enriched by his travels and life experiences. Inspired by ancient philosophy, Ayurvedic teachings and shamanic knowledge, he envisioned a food concept that is constantly evolving while following the seasons produce and inspired by the medicine wheel. To do so, he needed a dream team that he found in his partners Riccardo and Alessio.
Executive Chef Riccardo Orfino comes from a decennial experience in starred fine dine restaurants. His first great opportunity came at the age of 23, when he started working at 2 Michelin Stars restaurant Il Luogo di Aimo and Nadia in Milan. Chef Orfino moved to New York and started working as Executive chef at Eataly’s Osteria della Pace, where he understood in depth the American market and, most of all, the beauty of being Italian in a country that loves Italian products.
Wine Manager Alessio Morosin, comes from a small town north of Milan. His deep knowledge of wine organoleptic qualities and production processes allows him to suggest sophisticate pairings. Alessio moved to New York at a young age for new adventures and opportunities in the food industry. His career spans over several important locations, Da Silvano, I Tre Merli, Cipriani, Aria wine bar and La Masseria, just to name a few.
8 special events throughout the year, each one linked to the 8 seasons in nature, yes you read it right, 8 seasons…
Once a month, Osteria 57 will host an event to explore more in depth the benefits of living a life in harmony with the cycles of the seasons and learn how to bring this practice to our very own dinner table. Over a 4-course dinner, Emanuele Nigro, together with Chef Orfino’s profound produce knowledge and wine expert Alessio Morosin’s detailed preparation, will share the “ingredients” of that specific time of the year, as well as some Native knowledge, to attune more than just our eating habits to each season.
Private and Semi – Private Dining Capacity
|The Blue Room||Maximum capacity of 14 guests, seated|
|Chef’s Counter Room||18 seated guests, up to 25 guests for cocktail reception|
|The Blue Room & Chef’s Counter||30 seated guests, up to 35 guests for cocktail reception|
|The Dining Room||35 guests, seated 45 guests, cocktail reception|
|Entire Restaurant||57 guests, seated, 65 guests, cocktail reception|