Looking for a cozy spot to enjoy delicious food and fine wine? Look no further than Osteria Accademia on the Upper West Side. The restaurant offers patrons Italian fare with a Mediterranean influence, and its warm lighting, intimate table settings and enticing menu invite you in for a uniquely homey dining experience. This atmosphere is certainly no accident. Osteria Accademia is the creation of restaurateur Huseyin Ozer (who is also behind Upper West Side mainstays Bodrum and Leyla) in partnership with Murat Akinci. The duo’s goal for Osteria Accademia was for neighborhood residents to truly feel at home, as if they were in the dining room of a family member or friend, where food, conversation and wine all flow effortlessly.
The restaurant’s menu was designed by a collaboration between Consulting Chef Massimilliano Convertini (Cipriani, Barolo) and Executive Chef Claudio Cristofoli (Ciprinai, Il Mulino). The chefs designed each dish on the menu to represent a different region of Italy and the dishes are composed of fresh, house-made pasta and imported Italian ingredients. The Antipasti course showcases a variety of dishes including 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, three house-made miniature meatballs that are a mixture of Angus beef and veal served in a light tomato sauce with crostini ricotta.
The next course, Pasta, features fresh, homemade pasta that is portioned out ahead of time, ensuring that it arrives at diners’ tables quickly. Highlights of the Pasta course include Taglioni Neri, a thin, long, ribbon-shaped pasta made with squid ink served with shrimp and eggplant in a lobster reduction sauce; Ravioli stuffed with tender veal served in a sauce made of butter and sage dusted with Parmigiano, Mafalde, a ribbon-shaped pasta with rippled edges with pistachio pesto and mint and Risotto with beets and Stracciatella.
Secondi (the main course) features mouthwatering options including Orata, butterflied and encrusted with herbed breadcrumbs and grilled whole, served with broccoli rabe; Braised Short Ribs, short ribs braised in red wine for four hours served atop mashed potatoes made with demi-glace and pecorino and a Lamb Burger, topped with goat cheese and caramelized onions.
Like the pasta dishes, the desserts are all made in-house and include Zeppole, bite sized balls of fried dough served with Nutella; Cannoli, two pieces of cannoli filled with sweet ricotta and Moka Tiramisu, made with coffee-soaked lady fingers and sweet mascarpone as well as a rotating selection of house made gelato and sorbet.
The Beverage Program was designed by Partner Murat Akinci. Because of Akinci’s unique talent for aligning drinks with cuisine, he acts as both general manager and sommelier. Akinci has crafted a list of approachable wines that are the best quality for the price and deftly included selections that are not commonly found at other restaurants. The program debuted with a selection of 10 white wines, 10 red wines and three sparkling wines by the bottle and by the glass, all from the best wine-producing regions in Italy. He has also included a curated list of Italian craft beers.
Behind the relaxing and cozy interior design of Osteria Accademia is Matt Murphy of MMD. The intimate space is lined with floor-to-ceiling bookshelves that are filled with a collection of titles from a decommissioned library. The books are interspersed with wine bottles creating a comfortable atmosphere conducive to intellectual conversations. At the rear of the restaurant is a small wine bar, behind which the kitchen sits, producing the delicious meals that patrons happily enjoy with their loved ones. Whether you’re there for a romantic date night, a joyful gathering of friends or a relaxed family meal, Osteria Accademia delivers the perfect atmosphere to connect deeply with your dinner companions.
LOCATION: 646 Amsterdam Avenue, New York, NY 10025
HOURS: Sunday-Thursday 4:30 p.m.-10 p.m.; Friday and Saturday 4:30 p.m.-10:30 p.m.