NYC: Osteria 57’s Commitment to Sustainability

Changing the world one meal at a time. This is the motto at Osteria 57, a restaurant that wants to raise awareness about eating in a sustainable way without making too much sacrifice. Located in the heart of the West Village, Osteria 57 opened its doors thanks to a passionate and hardworking Italian entrepreneur, Emanuele Nigro. He wanted to offer New Yorkers a different kind of menu, combining seafood choices with vegetarian dishes. His approach to food is based on the belief that our experiences are interconnected – so much so that the food we eat, the wine we drink, and the atmosphere around us, can facilitate and support the flourishing of our souls. Less than a year ago he met Riccardo Orfino, a chef with over ten years’ experience in starred fine dining establishments in both Italy and New York. That’s when the magic happened. Emanuele’s vision to offer a cuisine enriched by his travels and life experiences and inspired by ancient philosophy, Ayurvedic teachings and shamanic knowledge found its executive arm and mind in Riccardo’s artistry in the kitchen.

Together they developed a constantly evolving seasonal menu inspired by the medicine wheel and Nature’s cycles. The restaurant’s mission is to live on the planet with what Nature can offer, rather than with what can be exploited for. “Let’s be clear” - Riccardo and Emanuele tell us – “we are not a traditional Italian restaurant in New York. We call ourselves an osteria, according to the original meaning: a place to host people while they are traveling, to give them some comfort before hitting the road again. Osteria is a place where a host makes you feel at home. Our restaurant is a place where our clientele is not seen as just a business opportunity. We want to give them hospitality, [to] make them happy.”

The restaurant goes beyond the Mediterranean Diet’s philosophy, rich in vegetables and fish, by not serving meat. Emanuele and Riccardo reject being labeled by this, however. “We like to be inclusive and not exclusive,” they explain, “and our door is open to everyone, not just to vegans or vegetarians. We made the choice not to serve meat because it’s not sustainable. On the other hand, the Mediterranean cuisine is so diverse and varied that you don’t need to eat meat to be satisfied.”

They believe that their restaurant can be a place where you can make a political statement. “The connection with nature,” says Emanuele and Riccardo, “happens with what we eat. Our choices at the table can rewrite the food chain.” According to the restaurateurs, Italian cuisine can lead this change and make the world a more sustainable place. They go further: “Italy, they say, with its food and cuisine, has the responsibility to dictate a change and we Italians abroad have to embrace this mission.”

One of Osteria 57’s signature dishes is Bucatini Cashew/Kombu – made with cashew/kombu sauce, Mediterranean pesto and breadcrumbs. As Riccardo explains, the dish is the embodiment of the Mediterranean flavors because the pesto is made with dried tomatoes, fresh herbs, capers and olive oil combined with the flavors of Japanese cuisine. Other favorites include homemade paccheri, a large tubular pasta originating from Campania, served with pomodoro and burrata or the branzino, dressed in a salmoriglio – a southern sauce made from lemon juice, olive oil, garlic, salt, herbs, pistachio and tardivo, a variety of radicchio.

For appetizers, Osteria offers a variety of shared plates such as the popular rice-battered crispy cauliflower and spicy smoked paprika sauce and the roasted beet salad with pistachios, pecorino cheese aged 120 days, orange and an apple cider dressing. The Mediterranean flavors are infused in their desserts as well; we suggest the olive oil coconut cake.

And last but not least, the bar is stocked with sustainable spirits brands that support charitable causes. Their Noble Sour, a bourbon-based cocktail, will help plant a tree somewhere in the world while the Elephant Gimlet supports the conservation of nature and protects elephants in their natural habitats.