Food

Raviolo, an Italian Dim Sum Bar, Opens in the West Village

With Ample Gin-and-Tonics and Carbonara-Stuffed Buns

By Ilana Dadras ·
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Photo: Oleg March

You've really got to love bite-sized Italian delights wrapped in convenient, if neutral-tasting packages. 

So, since you've got to, this spot's for you.

Indeed, today's topic of discussion and perhaps tonight's dinner spot: Raviolo, an airy nook for Italian dim sum but calling them raviolo works too because it's all the same concept really, now open in the West Village.

So, let's say you and someone you like are down for some pasta dumplings this evening. With the weather still as it is, you'll likely arrive to the doors flown wide open to 7th Avenue. Pause a moment at the foosball table on the sidewalk, if only to acknowledge that there's a foosball table on the sidewalk. Inside, it's modern with a sort of Hamptons beach house vibe: all blues and grays, with low-hanging frosted lights, a white marble bar and, not surprisingly, an enormous neon sign. Comes with the territory these days. 

For argument's sake, let's say you're thirsty. Their G&T selection is hard, if not impossible, to beat. One's got elderflower, juniper and grapefruit peel; another's got rose, cucumber and lime peel; another's got coriander, blueberry and orange peel. You're sensing a pattern here. They're also calling this place a Bubbles Bar, which in addition to being catchy and alliteration-y, is pretty accurate. Check out the menu, why don't you

And the food here's asian-influenced in preparation, but modern Italian in substance. Don't think about that sentence for too long. You've got things like roasted pork carbonara-stuffed buns, eggplant parmigiana-stuffed ravioli topped with pecorino fondue, and cacio e pepe buns. It's the Italian food you know and love, just more convenient, and served in such a way that you don't need to decide between pastas. You can just have them all. 

We've got a whole lot of drool-worthy photos for you today, so let's get to it...

Ilana Dadras passes her days writing about good food, talking about good food and consuming good food. Occasionally doing other things, too.

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