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The Restaurant

East 12th Osteria will be moving to the West Village, and would henceforth change name to Osteria (name of the avenue). ETA:  early Summer. 
 

In the meantime, please visit our new restaurant, Avena, scheduled to open on February 8, 2017. Address is 141 East 57th Street. 
 

For more information, please contact: avenanyc@gmail.com. 
 

Thank you to our supporters and regular guests. We love all of you...see you soon!

 

We found a great corner spot in the East Village, on East 12th Street and First Avenue, and created a brand new space that was our vision of our dream restaurant: we put in a reclaimed-hardwood floor from a 250-year-old home in Maine, handblown-glass lighting fixtures, antique mirrors, a marble bar, and Gascon Stua armchairs.

We love love love New York City, and wanted to allow our guests a panoramic view of the East Village life, through our floor-to-ceiling glass façade. It's magical and intimate, and on weekends, vibrant and bustling with la vita è bella.

We look forward to welcoming you to East 12th Osteria.

- Roberto & Giselle Deiaco

 

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The Food

 

East 12th Osteria serves a Northern Italian-inspired menu. 

Chef Roberto Deiaco puts his 20 years of fine dining background into dishes that are all cooked à la minute. It's modern slow food: we cook everything to order, no shortcuts and everything is freshly made. All our breads are baked from scratch throughout the dinner service, the pasta, gnocchi, ice cream and sorbets are produced on premise using organic and biodynamic ingredients. 

 

Our menu abounds with Italian truffles, langoustines, fresh chanterelles and porcini from the Italian Alps, all the foodie goodies sans Midtown/Uptown prices, as befits a foodcentric neighborhood like the East Village.

 

 
 

 
The Chef


Roberto Deiaco was most recently the Executive Chef at Armani/Ristorante 5th Avenue in New York City, one of the three meticulously built Giorgio Armani restaurants (the other two are in Milan and Tokyo). 

Chef Deiaco hails from the Dolomites in Northern Italy. Like most classically-trained European chefs, he started his training as a kitchen apprentice at the age of 14. For his formal culinary education, he attended the Instituto Alberghiero di Bressanone, under the tutelage of the late Andreas Helrigl, the most celebrated Italian chef of his generation. Chef Deiaco also studied with pastry master Ewald Notter in Lucerne, Switzerland.

After completing the required one-year military service, for which he trained as a parachutist in the Italian Air Force, Chef Deiaco embarked on his first overseas assignment, a stagiaire at The Oriental, the 5-star Mandarin Hotel in Bangkok, Thailand. He later returned to work in Italy, and then onto other assignments in Munich, and also in luxury resorts in Kitzbühel, Austria. He became an executive chef when he was only 26. Shortly after, he was offered to work at Palio, the highly acclaimed Italian restaurant in New York, which led him to relocate to the US in 1996. In 1998, he opened the F & B facilities for the newly relaunched Mondrian Hotel in Los Angeles.

In 1999, Chef Deiaco went to work at the Rainbow Room, which was managed by the Cipriani family of Venice. To his new position he brought a wealth of culinary experience — his Italian, French and Austrian background and training, which served him well in a very international venue like the Rainbow Room.  

 

You can read more about Chef Roberto Deiaco on his website www.robertodeiaco.me

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