Tenth Avenue can be a bit of a nightmare. Between the exhaust from the Lincoln Tunnel and the frantic rush of theater-goers trying to make an 8:00 PM curtain, it’s easy to feel like the neighborhood is just one giant tourist trap. But then you find Trattoria Otto Nove NYC. It’s tucked away at 743 10th Avenue, and honestly, it feels like a secret, even though it’s been a staple for years.
The name translates to "8-9," a nod to the fact that it sits between 50th and 51st Streets. Simple. Effective. No fluff.
Most people walking by might mistake it for just another Italian joint in a city that has thousands of them. That’s their first mistake. This isn't a factory pumping out oversized plates of bland chicken parm for people who don't know any better. It’s a love letter to the Maremma region of Tuscany, specifically the Grosseto area. You can taste the difference in the wild boar ragu.
What Makes the Trattoria Otto Nove NYC Menu Different?
Italian food in New York usually falls into two camps: red sauce joints or hyper-expensive fine dining. Otto Nove sits in that sweet spot right in the middle. It’s a trattoria in the truest sense of the word.
Chef and owner Steve Gallo is often there. That matters. When the guy whose name is on the lease is actually looking at the plates coming out of the kitchen, the quality stays high. He’s been in the industry for decades, and you can see that experience in the way the menu handles game meats.
The Cinghiale—wild boar—is basically the restaurant's mascot. They slow-braise it until it’s falling apart and toss it with fresh pappardelle. It’s rich. It’s earthy. It’s exactly what you want when the wind is whipping off the Hudson River in February.
But it's not all heavy meat sauces.
The seafood here is surprisingly delicate. Take the Polipo alla Griglia. They grill the octopus just enough to get those charred, crispy edges, but keep the inside tender. No rubbery tentacles here. They serve it with cannellini beans and a bit of arugula, keeping it classic and clean.
The Art of the Thin Crust
We need to talk about the pizza.
It’s thin crust, but not "New York Style" thin. It’s more Roman-inspired. They use a brick oven, which gives the dough those beautiful leopard spots of char. The Pizza Otto Nove is the standout, featuring prosciutto di Parma, arugula, and shaved parmesan.
It’s the kind of pizza you can finish by yourself without feeling like you need a three-hour nap afterward. The crust has a distinct "snap" to it. If you like floppy, doughy pizza, go somewhere else. This is for the crisp-lovers.
The Vibe: Why Hell’s Kitchen Locals Actually Come Here
Hell’s Kitchen is changing. Fast. New glass towers are going up every week, and with them come generic salad chains and overpriced juice bars. Trattoria Otto Nove NYC feels like a holdout.
The interior is all warm wood, exposed brick, and soft lighting. It’s narrow. It’s intimate. It’s the kind of place where you can actually hear the person sitting across from you, which is a rare luxury in Manhattan.
You’ll see a lot of regulars.
You can tell who they are because they don’t look at the menu; they just ask what the daily special is. There's a level of comfort here that you can't manufacture with a fancy interior designer. It’s earned over years of consistent service.
- The Wine List: It’s curated, not overwhelming. They focus heavily on Tuscan reds—Chianti, Montepulciano, Morellino di Scansano.
- The Service: Attentive but not hovering. They know when to refill your water and when to leave you alone so you can finish your conversation.
- The Price Point: In a city where a bowl of pasta is starting to push $35, Otto Nove remains relatively grounded. You’re getting high-end ingredients without the "Times Square tax."
Navigating the Crowds and Reservations
If you’re planning to go on a Friday or Saturday night, you’re going to need a reservation. It’s a small space. It fills up fast.
Because of its proximity to the Theater District, the "pre-theater rush" is a real thing. Between 5:30 PM and 7:30 PM, the energy is high-intensity. People are checking their watches. The kitchen is flying.
If you want a more relaxed experience, go at 8:15 PM.
The theater crowd has cleared out, the lights get a little lower, and the pace slows down. That’s when the restaurant is at its best. You can linger over an espresso and a plate of their homemade tiramisu—which, by the way, isn't overly sweet or soggy. It’s balanced.
What Most People Miss
A lot of diners skip the appetizers and go straight for the pasta. Don't do that.
The Burrata con Pomodorini is worth the detour. The cheese is creamy, the tomatoes are actually seasoned, and the balsamic glaze isn't that thick, sugary stuff you find at the grocery store. It’s authentic.
Another sleeper hit? The Carciofi alla Giudia. Fried artichokes are hard to get right. If the oil isn't hot enough, they’re greasy. If they’re in too long, they’re bitter. Here, they come out golden and shattered-glass crispy.
Real Talk: The Challenges of Running a Trattoria in 2026
It’s not easy keeping a place like this going. Food costs are up. Labor is expensive. Many of the old-school Italian spots in Manhattan have shuttered, replaced by "concepts" backed by private equity firms.
Trattoria Otto Nove NYC survives because it doesn't try to be everything to everyone. It doesn't have a TikTok-famous "cheese wheel pasta" or a neon sign for Instagram photos. It just has good food.
There’s a honesty to the cooking that you don't find much anymore. When you order the Gnocchi alla Sorrentina, you’re getting pillows of potato dough that were likely rolled that morning. You can taste the freshness of the basil and the quality of the mozzarella.
Actionable Tips for Your Visit
To get the absolute most out of your meal at Trattoria Otto Nove, keep these points in mind:
- Skip the Bread Basket (Mostly): I know, it’s tempting. But the pasta portions are generous, and you want room for the wild boar ragu.
- Ask for the Morellino: If you aren't sure which wine to get, the Morellino di Scansano is the regional specialty of Grosseto. It’s a Sangiovese-based red that is punchy, fruity, and perfect with red meat.
- The Outdoor Seating: During the warmer months, they have a few tables outside. It’s great for people-watching, but keep in mind that 10th Avenue is loud. If you want a romantic date, stay inside.
- Lunch is a Steal: If you’re in the area during the day, they often have lunch specials that are significantly cheaper than the dinner menu but use the same high-quality ingredients.
- Check the Specials: Chef Gallo often gets seasonal ingredients that don't make the permanent menu—truffles in the fall, specific local seafood in the summer. Always listen to the specials.
The reality is that Hell’s Kitchen has plenty of places where you can spend $100 on a mediocre meal. Trattoria Otto Nove NYC isn't one of them. It’s a place that respects the tradition of the Maremma while existing in the chaos of modern New York.
Whether you're a local looking for a Tuesday night dinner or a visitor trying to avoid the tourist traps, this spot delivers exactly what it promises: authentic, soulful Italian food without the pretension. Next time you're walking up 10th Avenue, don't just pass by. Stop in. Order the pappardelle. You'll understand why this place is still standing while others have vanished.
Your Practical Next Steps
- Make a reservation: Use their website or a booking platform at least 48 hours in advance for weekend dining.
- Coordinate your commute: If you are coming from the subway, the C/E trains at 50th Street are your closest bet; it's a short three-block walk from there.
- Plan for the theater: If you are seeing a show, allow yourself 90 minutes for a comfortable meal without rushing.
For those seeking the true taste of Tuscany in the heart of Manhattan, this remains one of the most consistent and rewarding kitchens in the neighborhood. Support the independent spots—they are what keep the city's food scene alive.