A robust and deeply traditional Salerno-style baked pasta. Rigatoni is tossed with tiny, savory meatballs, pieces of spicy soppressata, creamy ricotta, and surprisingly, thin slices of hard-boiled egg—all baked in a bright tomato sauce with melted mozzarella. It's a flavor-packed, multi-textured dish that represents the heart of Southern Italian home cooking. Reviewers often highlight it as the most comforting item on the menu.
Tips from diners
The sliced egg might sound strange, but it adds a great richness to the sauce. It's a huge portion—perfect for sharing if you're also ordering a pizza.
The restaurant's most celebrated and creative pizza. Instead of tomato sauce, it uses a sweet and earthy butternut squash purée as the base, topped with rich smoked mozzarella and crispy bits of spicy pancetta. The smokiness of the cheese and the heat from the meat balance the sweetness of the squash perfectly. It is a brilliant example of modern Neapolitan innovation. Reviewers consistently name it as the must-order item.
Tips from diners
Even if you're a tomato sauce purist, try this. The combination of the squash and smoked mozzarella is magic. It's unlike any other pizza on Arthur Avenue.
A refined and refreshing appetizer. A variety of high-quality seafood—including shrimp, squid, octopus, and clams—is marinated in a bright lemon and olive oil dressing with plenty of fresh parsley. It is a textbook execution of the Italian classic, allowing the natural sweetness of the fresh catch to be the star. Reviewers consistently mention its incredible freshness.
A technical and visually impressive pasta course. The mafalde (ribbon pasta with ruffled edges) is cooked inside a tinfoil pouch (cartoccio) to steam in its own juices along with a vibrant basil pesto and sweet cherry tomatoes. It's opened tableside and topped with a whole ball of cold, creamy burrata. The contrast between the hot, steaming pasta and the cool cheese is excellent.
Named after the area code for Salerno, Italy, Zero Otto Nove is the creation of Chef Roberto Paciullo. The space is a dramatic, cavernous room designed to look like an old Italian piazza, complete with high ceilings and rustic stone. It is a benchmark for Neapolitan pizza in the Bronx, celebrated for its high-quality ingredients and its adherence to the traditional, non-Americanized flavors of Southern Italy.
The back room is designed to feel like an outdoor Italian courtyard—it's much more atmospheric than the front room. Request a table there when you arrive.
It's one of the more stylish and 'grand' feeling restaurants on Arthur Avenue. It's a great spot for a celebration or a food-centric date where you want a bit more atmosphere than a traditional deli.
They take reservations and it's a good idea for weekend dinner. However, they move quite fast, so if you're a walk-in, the wait is usually manageable.
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