Zero Otto Nove’s Bronx Vs. Manhattan Smackdown


In the Bronx, ZON’s margherita is one of the city’s most perfect evocations of that sainted Neapolitan pie.

Today, Counter Culture compares two renditions of Roberto Paciullo’s (of Roberto Restaurant fame) Zero Otto Nove: one on Arthur Avenue in the Bronx, the other in the Flatiron district in Manhattan. Both have their advantages, but here’s a comparison of each’s best dishes. Read the full piece here.

In Manhattan, the rigatoni Salernitana is a magnificent baked pasta hailing from Salerno, the chef’s hometown, featuring meatballs, sopressata, ricotta, mozzarella, sliced egg, and tomato sauce.

In the Bronx, Baccala’ e Patate al Forno is a salt-cod casserole of ancient vintage also showcasing potatoes and capers.

In Manhattan, radiatori in cartoccio is a novel, baked-in-foil pasta with a scrumptious porcini sauce.

In the Bronx, Paciullo’s wonderful calzone Salernitano, stuffed with escarole, olives, and anchovies.

Coniglio alla cacciatore (rabbit, hunter’s style), as served at ZON in Manhattan

Zero Otto Nove
2357 Arthur Avenue
Belmont, Bronx

Zero Otto Nove
15 West 21st Street