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
* Click here for rating key
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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DINING ON A BUDGET
Splurging at top-rated restaurants is fun for special events, but where can you go for a good quality meal that won't break the bank? Gather the change out of your piggy bank and sofa cushions and take it to one of our selections for the best cheap eats in your area. Also, check out our picks for the Top 40 Cheap Eats in the U.S.












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.



