West Village - New York, NY

West Village

Italian Wine Bar

306 West 13th Street

New York, NY 10014

T: 212.206.0601 (make a reservation)




Mon - Fri: 8am - 11pm

Sat: 11am - 12am

Sun: 11am - 4pm


On a small, angular street connecting the West Village to the Meatpacking District, sits a mod-style café/wine bar called Zampa. Zampa is the Italian word for “paw” or “leg” which is appropriate for a place that features a menu packed with cured meats. White brick walls, a zig-zag wooden bar and fiberglass Eames chairs are part of the design that contributes to a laid-back and sophisticated atmosphere.

Anthony Briatico (Glass) partnered with Danny Emerman (Bottino) and chef Alessandro Prosperi (Bottino) to open Zampa. The premise the restaurant is small plate dishes and a great wine list, with no bottle topping the one hundred dollar mark.

One of the biggest surprises about Zampa is the square footage of the kitchen: it is about the size of a small New York apartment kitchen and without gas (all the pasta dishes cooked at Zampa are baked).  The cooking begins with one key belief: a commitment to quality ingredients. For Zampa, this means sourcing from Amy’s Bread, Murray’s and Artisanal Cheese, D’Artagnan, Lucky’s Real Tomatoes, and using superior olive oils, like Ulivetti.

At 8am, they start pouring fresh-squeezed juices, Illy coffee and serving homemade muffins, scones and pastries, and a full brunch menu on Sunday.

Weekdays, a chic lunch crowd starts to drift in around noon as the menu changes to more hearty offerings like Prosciutto di Parma, mozzarella and tomato panini, Pan Bagna (Italian tuna, artichoke, chick peas), and smoked chicken, tomato and avocado salad.  Late afternoon, the food options change again to plates of salumi, formaggi, crostini, antipasti, bruschetta, roasted Gulf shrimp with Cannellini beans and larger plate items such as lasagna, roast loin of pork, organic stuffed chicken, oven poached salmon and polenta with wild mushrooms, Taleggio, spinach and Parmigiano. Zampa serves food and wine all day long, closing at 11 pm weekdays and midnight on weekends.

For a while, Zampa was able to fly under the radar. However, with the High Line opening and the popularity of the Meat Packing District, that was bound to change. At night, the place rocks. If you can’t score a table, there are a handful of bar seats filled mostly by neighborhood locals.

Zampa doesn’t disappoint, not on food, not on price. A rare find.


Details of Anthony Briatico’s recommendations on where he likes to eat and the purveyors he recommends.

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