Osteria Accademia opens in New York's Upper West Side

Osteria Accademia is a new Italian restaurant with Mediterranean overtones from restaurateur Huseyin Ozer of Upper West Side mainstays Bodrum and Leyla, now partnering with Murat Akinci in this new venture. The duo conceived the restaurant with the Upper West Side residents in mind, creating an environment that makes them feel like they are in an Upper West Side brownstone dining room. The restaurant’s name is a nod to the universities, schools, and academies that the neighborhood is known for. Their goal for the restaurant is to provide the community with a cozy spot where it is easy to lose track of time over fine food, good wine, and intellectual conversation.

The menu was designed in collaboration between Consulting Chef Massimilliano Convertini (Cipriani, Barolo) and Executive Chef Claudio Cristofoli (Ciprinai, Il Mulino). Each dish on the menu represents a different region of Italy and is composed of fresh, house-made pasta and imported Italian ingredients. The Antipasti showcase Vitello Tonnato, a delicacy of cold, thinly sliced veal topped with dollops of tuna sauce dressed with capers; Eggplant Parmesan, baked eggplant, and smoked mozzarella in tomato sauce served in a cast iron pan; and Polpettine, three house-made miniature meatballs that are a mixture of Angus beef and veal served in a light tomato sauce with crostini ricotta.


The next course, Pasta, features fresh, homemade pasta that is portioned out ahead of time, ensuring that it arrives at diners’ tables quickly. The pasta menu highlights Taglioni Neri, a thin, long, ribbon-shaped pasta made with squid ink served with shrimp and eggplant in a lobster reduction sauce; Ravioli stuffed with tender veal served in a sauce made of butter and sage dusted with Parmigiano; and Mafalde, a ribbon-shaped pasta with rippled edges with pistachio pesto and mint; and Risotto with beets and Stracciatella.


Secondi, the main courses feature Orata, butterflied and encrusted with herbed breadcrumbs and grilled whole, served with broccoli rabe; Braised Short Ribs, short ribs braised in red wine for four hours served atop mashed potatoes made with demi-glace and pecorino; and a Lamb Burger, topped with goat cheese and caramelized onions.

Like the pasta dishes, all of the desserts are made in-house and include Zeppole, bite-sized balls of fried dough served with Nutella; Cannoli, two pieces of cannoli filled with sweet ricotta; and a rotating selection of house-made gelato and sorbet.


The Beverage Program was designed by Partner Murat Akinci, who has a unique talent for aligning drinks with the cuisine, acting as general manager and sommelier. He has crafted a list of approachable wines that are the best quality for the price and deftly included selections that are not commonly found at other restaurants. To open, the program will consist of 10 white wines, ten red wines, and three sparkling wines by the bottle and by the glass, all from the best wine-producing regions in Italy, as well as a well-curated list of Italian craft beers.


Matt Murphy of MMD designed Osteria Accademia. The restaurant is set in a cozy jewel box space lined with bookshelves filled with a collection of titles from a decommissioned library. The books are interspersed with wine bottles creating a comfortable atmosphere conducive to intellectual conversations. At the rear is a small wine bar.

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