The best way to do Arthur Avenue in the Bronx is to stick to the markets, and from sausage to cheese to pasta to olive oil, we have recommendations for your whole Italian shopping list.
'Arthur Avenue' on Serious Eats
Tony & Tina's produces a long-celebrated burek on Arthur Avenue, but Giovanni's supplants it as the top phyllo snack in the neighborhood.
New Years is the time to find cotechino, the bright red Italian sausage with serious porky flavor, and Vincent's on Arthur Avenue is where you can find the good stuff.
Cured meat, cheese, cannoli and more: a shopping guide to Arthur Avenue's busy pre-Christmas season.
One thing you can say Mike's has going for them is an enormous variety of sandwiches, clocking in at over 50. A promising one, the King David, advertised soppresata with "chunks of Parmesan," roasted red bell peppers peppers, and basil. My order provoked a timid acknowledgement of approval: "That's a big breakfast. It's a good way to start the week." It's big, alright. But big doesn't always mean great.
Calabria Pork Store is a Bronx treasure, home to hot soppresata that stands among the city's great sausages.
Like the superhero's sidekick, a bunch of bocconcini, bite-sized mozzarella balls, is just the thing to tide you over on a stroll down Arthur Avenue.
When it comes to the Bronx, everyone talks about Arthur Avenue. But few know that there are some tasty options for munching near the Bronx Zoo—aside from the standard, often underwhelming Italian-American sit-downs over in Fordham-Belmont. From roti in Allerton to Albanian burek on Arthur Avenue and Yemeni food in Van Nest, there are plenty of interesting options. So if you're heading up to the Bronx to hang with the gorillas and the giraffes this summer, make sure to check out our guide to what's worth eating close by first.
What makes an old-school, family-centric restaurant good for a couple is its very sense of familiarity. Perhaps you grew up with a go-to family spot, one where you celebrated practically every milestone you can remember. Or perhaps you'd like to find such a spot with a current paramour, where you might even take your own kids one day. For plenty of diners, Roberto's is just that kind of establishment, consistent and comfortable, a place to pass down.
While their pizza should be avoided, Tony and Tina's excellent burek should be on your agenda next time you hit Arthur Avenue. Local businessmen Nine and Nike Khatazi have owned the Pizzeria for 6 years. Like a growing number of Italian restaurant and pizzeria owners, the Khatazis are Albanian, a result of cultural affinity and, for many, years spent in Italian refugee camps.
Of the three sandwiches offered by Estrellita Poblano III, a Mexican holdout on Arthur Avenue that caters to the area's burgeoning Latino community, the clear winner is the cemita ($6.50).
Whenever I'm on Arthur Avenue, I try a slice of Full Moon pizza, hoping I'll finally be wowed in proportion to the raves it gets from pizza fans. And, folks, I've never really been blown away by it. It's good, sure. It's got a nice, crisp crust, a certain chewiness. The cheese is good, and it's in proper proportion to the bread and sauce. But it's just never struck me as a great slice — certainly not one I'd make a special trip for.
"It was a superior pie: crisp, slightly bready crust; terrific fennel-flecked sausage from a local butcher; fresh basil; a sprinkling of Parmigiano-Reggiano; and a simple tomato sauce not overburdened with unnecessary herbs and spices."
[Photo: Chichi Wang] On a recent trip to the Bronx's Arthur Avenue area, I dropped by Egidio's Pastry Shop on East 187th Street to inquire about their cannoli. While Egidio's also sells pre-filled cannoli, it's their freshly filled ones...
[Photo: Chichi Wang] I've never had a sfogliatella that was amazing, though Ed tells me that there are delicious ones in Naples, where they're eaten fresh out of the oven. That the sfogliatelle in the United States have been...
Located in the historic Arthur Avenue market in the Bronx, Mike's Deli doesn't scrimp on its subs. Eight dollars will get you the Big Mike's Combo, a meat-on-meat hero with densely packed layers of mortadella, ham, salami, capicola, and provolone.
Grub Street's "New York Diet" series features Law & Order SVU's Tamara Tunie today. Tunie plays Dr. Melinda Warner, a medical examiner, on the show. I'm originally from Pittsburgh and the Pittsburgh Steelers were playing at four o'clock so we had to order a pizza, some Buffalo wings, and ginger ale. We watched football for the rest of the afternoon and evening. There's a fantastic place called Giovanni's on the Grand Concourse in the Bronx, and they deliver to Harlem and they have the best pizza. I'm not going to say the best pizza in New York, but it's really...
InsatiableCritic.com Gael "Insatiable Critic" Greene hits up Zero Otto Nove with Arthur "Food Maven" Schwartz as guide. Schwartz is, of course, the man largely responsible for blowing this place up with his newsletter account and blog post about it. Says Greene: As for the pizzas that lured us here, Arthur is right. They are a model of brick oven pies. The crust has appealing flavor though it’s not crisp like my favorites at Celeste. The splendid buffalo mozzarella shows best on the Margherita with San Marzano tomatoes, though the Marinara with capers, anchovies and pitted olives is admirable too....
From left: A pizza Margherita from Zero Otto Nove and the Margherita from Coals. When you're on a pizza crawl, it's a rare that even one in five places you hit up is any good. Last night, on a mini crawl in the Bronx, we batted a thousand. (If you're slow with the baseball metaphors, that's a 100 percent success rate, folks.) Not that we went to even five places last night—just two. So who the hell knows if that even counts as a "crawl," but whatevs. It was our main objective—Ed Levine's and mine—to finally meet the mysterious...
Peter Meehan visits Zero Otto Nove for the Times's Diner's Journal: "The crust had little stretch or chew and no discernable yeasty or fermented flavor, except for the faintest sourness. (I mean that in the good, sourdoughy bread sort of way). The low-flavor dough combined with the moist crumb of the bread (even in the well-done one we ordered after polishing off our first two) put me in the mindset of naan and other flatbreads, not of pizza. Again, not a bad thing, but not what I was hunting for." Meehan also found the sauce too sweet. Slice visited ZON...