Centro Vinoteca
74 Seventh Ave. S. (Barrow St.)
Send to Phone
New York, NY 10014
212-367-7470 | Make Restaurant Reservations
Cuisine
Open
Lunch & Dinner daily, Brunch Sat.-Sun.Features
- Romantic setting
- Reservations suggested
- Open late
- Casual
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The menu at this West Village eatery manages to find a fine balance between rustic Italian and sleek New York. A selection from the piccolini menu, an Italian version of amuse-bouche, makes for a great snack; a standout is the fried cauliflower in a Parmigiano crust. The rest of the menu is separated in the traditional Italian manner---primi and secondi. The bucatini all’amatriciana could be straight from a Roman trattoria in its authenticity, while the farrotto, a barley-like grain usually found in Tuscany, is laced with lobster, lime and mushrooms. The oxtail cake, paired nicely with celery, might steal the show---that is if you don't follow it with the thick and juicy fennel-pollen-encrusted pork chop. The wine list is masterfully chosen, with some little known gems from Sardinia and Basilicata. |

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A SEASON OF LOVE
Set the mood for love by reserving a table at one of the Best Romantic Restaurants in New York, or view our list of Valentines Restaurants to find out which restaurants are offering unique menus just for February 14. Also, see who sets the standard for seductive dining across the country with our Top 10 Romantic Restaurants in the U.S. list.












The menu at this West Village eatery manages to find a fine balance between rustic Italian and sleek New York. A selection from the piccolini menu, an Italian version of amuse-bouche, makes for a great snack; a standout is the fried cauliflower in a Parmigiano crust. The rest of the menu is separated in the traditional Italian manner---primi and secondi. The bucatini all’amatriciana could be straight from a Roman trattoria in its authenticity, while the farrotto, a barley-like grain usually found in Tuscany, is laced with lobster, lime and mushrooms. The oxtail cake, paired nicely with celery, might steal the show---that is if you don't follow it with the thick and juicy fennel-pollen-encrusted pork chop. The wine list is masterfully chosen, with some little known gems from Sardinia and Basilicata. 


