First Look at Osteria Cotta, Wood-Oven Pizza and ‘Retwisted’ Italian From the Irving Mill Team

This week, just a few months after launching La Follia, former Irving Mill owners Mario, Sergio, and Suzanne Riva (along with their partner in the Diner, AJ Bontempo) opened Osteria Cotta on the Upper West Side. They’re bringing back one of their chefs from Irving Mill, Andrew Kraft, who was more recently the chef at 6th Street Kitchen, and he in turn is bringing on some of his cooks from the Irving Mill days to execute a menu that he tells us is a “spin on classic Italian — reimagined and retwisted.” He’s using a wood-burning oven for pizzas (Giuseppe Cangialosi, formerly of Emporio, is heading up that program) as well as roasted chicken, and when brunch launches in a month or so, baked eggs. Handmade pastas will include tagliatelle and lasagna. As for the space itself, there’s a downstairs wine bar with high-top tables and a second-floor dining room, with an upstairs lounge coming soon. Check out the menu below and see what the former home of Señor Swankys now houses, via the slideshow.

Osteria Cotta Menu [PDF]

Osteria Cotta, 513 Columbus Ave., nr. 85th St.; 212-873-8500

First Look at Osteria Cotta, Wood-Oven Pizza and ‘Retwisted’ Italian