Osteria 57

The story

Crafted with passion, served with love

A Vision Rooted in Italian Tradition

In the heart of Greenwich Village, on West 10th Street just off 6th Avenue, Osteria 57 is built around a simple but demanding belief: that what we eat, the wine we drink, and the atmosphere around us are all interconnected — and that getting each element right can genuinely nourish something beyond hunger. That philosophy earned the restaurant recognition from Gambero Rosso, Italy's most authoritative food guide, which awarded it 2 Forks — a mark of quality that places Osteria 57 among the most credible Italian tables in New York City.

The People Behind the Plate

The restaurant is the work of two partners with complementary strengths. Founder Emanuele Nigro brought the concept: a cuisine shaped by travel, seasonal produce, and a rotating framework inspired by the medicine wheel and Ayurvedic thinking. To realize it, he needed a chef of rare technical depth.

He found that in Executive Chef Riccardo Orfino, who began his career at 23 working at the two-Michelin-star restaurant Il Luogo di Aimo e Nadia in Milan. Before joining Osteria 57, Chef Orfino sharpened his understanding of the American market as Executive Chef at Eataly's Osteria della Pace — learning, as he puts it, "the beauty of being Italian in a country that loves Italian products."

The Cuisine

The menu is focused and intentional. Traditional Italian seafood dishes form the backbone, executed with fine-dining precision and paired with what the kitchen describes as "north-Atlantic delicacies paired with poetry." Maine lobster, ripe summer tomatoes used only in season, and gluten-free homemade pasta made in-house are among the ingredients Chef Orfino works with — always seeking the balance between richness and acidity that lets each flavor speak for itself.

Osteria 57 accommodates a wide range of dietary needs — seafood, vegetarian, and vegan — without compromise, and each dish is matched to wine with care.

The Space and the Bar

The restaurant occupies a tastefully decorated space with three cozy rooms, two bars, and a private outdoor table suited to intimate occasions. The bar is treated as something more than a service point: it's a gathering place, overseen by Wael, a Lebanese mixologist whose selections are drawn exclusively from alcohol brands committed to environmental responsibility.

Beyond regular dinner service, Osteria 57 hosts recurring shamanic dinners, cooking classes with Chef Orfino, and private and semi-private events — each approached with the same attention to detail as the menu itself.