Walk down Arthur Avenue on a Saturday and the sensory overload is immediate. It's loud. It's crowded. You have the smell of aged provolone fighting with the scent of fresh sawdust from the butcher shops, and honestly, it’s a lot to take in if you aren't prepared. Most tourists just sort of drift into the first place with a red-and-white checkered tablecloth, but locals know better. They're looking for something specific. They’re usually looking for Otto Nove Arthur Avenue, a spot that manages to feel both incredibly old-school and weirdly fresh at the same time.
It’s not just another pasta joint.
When you step into Otto Nove, you aren't getting that sanitized, Epcot-center version of Italy that you find in Midtown Manhattan. You’re getting the Bronx. Specifically, you’re getting the Puglia region by way of the 10458 zip code. The restaurant, named "89" in Italian as a nod to its address at 2357 Arthur Ave (where the digits 2+3+5+7 don't actually equal 89, but rather the name honors the owner’s family history and specific regional roots), has carved out a niche that isn't just about feeding people—it’s about a very specific type of wood-fired soul food.
The Real Deal Behind the Wood-Fired Oven
Most people think "wood-fired" and they immediately think pizza. Sure, Otto Nove does pizza, and it's excellent—thin, charred, slightly chewy—but that’s the amateur move. The real magic happens when they use that oven for things that aren't round dough circles. We’re talking about the roasted meats and the way the smoke interacts with seafood.
Chef and owner Mario DiFiore didn't just wake up one day and decide to open a restaurant; this is a legacy play. He’s been a fixture in the neighborhood for decades. The vibe here is fundamentally different from the "red sauce" joints nearby because the focus shifts toward the Adriatic coast. Think less heavy, flour-laden gravy and more olive oil, sea salt, and fire.
The interior is tight. It’s cozy. If you’re looking for a sprawling banquet hall to host a 50-person retirement party, this isn't your spot. But if you want to sit close enough to the kitchen to hear the crackle of the wood and the frantic Italian shorthand between the line cooks, you're in the right place. It feels lived-in. The brick walls and warm lighting make it the kind of place where a lunch date accidentally turns into a three-hour bottle-of-wine situation.
What to Actually Order (Beyond the Menu Basics)
Look, you can get Penne alla Vodka anywhere. It’s fine. It’s safe. But at Otto Nove Arthur Avenue, you really should be leaning into the specialties.
👉 See also: The Gospel of Matthew: What Most People Get Wrong About the First Book of the New Testament
- The Rabbit. It’s not on every menu in the Bronx, but when they have it, get it. It’s slow-cooked, tender, and tastes like something a nonna in Bari would make on a Sunday afternoon when she actually likes her son-in-law.
- The Grilled Octopus. Octopus is easy to mess up. It usually ends up like a rubber band or a mushy mess. Here, the wood fire gives it a snap and a char that balances the natural sweetness of the meat.
- Orecchiette with Broccoli Rabe and Sausage. This is the quintessential dish of Puglia. The "little ears" pasta catches the garlic-heavy oil, and the bitterness of the rabe cuts right through the fatty pork. It's simple. It’s perfect.
The wine list is also surprisingly thoughtful. They aren't just slinging house Chianti in a straw basket. You’ll find some really interesting Primitivos and Negroamaros that reflect the Southern Italian heritage of the kitchen. These are "dusty" wines—tasting of the earth and the sun—and they pair perfectly with the smoky char of the food.
Why Arthur Avenue Still Wins Over Little Italy in Manhattan
Let's be real for a second. Mulberry Street is basically a theme park now. It's fine for a photo op, but the food often feels like it's being produced on an assembly line for people who won't be back a second time. Arthur Avenue is different. The people sitting at the table next to you at Otto Nove probably live three blocks away. Or they grew up there and drove in from Westchester because they can’t find a decent loaf of bread anywhere else.
The stakes are higher here. If a restaurant on Arthur Avenue starts cutting corners, the neighborhood knows instantly. You can’t survive on 187th Street by serving subpar ingredients. You’re literally surrounded by the best suppliers in the world.
Think about it.
- The bread probably came from Madonia Brothers Bakery down the street.
- The cannoli shells? Likely from Egidio or Artuso.
- The cheese? Borgatti’s or Teitel Brothers.
Otto Nove sits in the middle of this ecosystem. They aren't an island; they are part of a massive, delicious machine. When you eat there, you’re tasting the collective effort of an entire neighborhood of artisans. It’s a symbiotic relationship that you just don't get in many other places in America anymore.
The Nuance of Service
Service at Otto Nove isn't the "corporate-trained, hi-my-name-is-Brad" style. It’s professional, but it’s familiar. It’s the kind of place where the server might gently tell you that you’re ordering too much food, or they might insist you try a specific dessert because it just came out of the oven. Some people might find it a bit "abrupt," but that’s just the Bronx. It’s honest. They want you to have a good meal, and they don't have time for the fluff.
✨ Don't miss: God Willing and the Creek Don't Rise: The True Story Behind the Phrase Most People Get Wrong
I’ve seen people try to customize their orders into oblivion here, and honestly, don't be that person. Trust the kitchen. They’ve been doing this longer than you’ve been reading Yelp reviews. If the chef says the fish is best with just lemon and oil, just go with it.
The Legend of the "89"
There’s always some confusion about the name. As mentioned, it’s a bit of a mathematical mystery if you try to add up the street address. But it’s really about the year 1989, a pivotal time for the family, and the way the numbers play into their history. It adds a layer of mystery that fits the vibe. The restaurant feels like a secret, even though it’s sitting right on the main drag.
It’s also one of the few places that manages to be "romantic" without being "stuffy." You can wear a nice sweater and feel fancy, or you can show up in jeans after buying three pounds of mortadella down the street and feel totally at home. That versatility is rare.
Common Misconceptions
People often assume that because it’s on Arthur Avenue, it’s going to be "cheap."
It’s not.
It’s fairly priced for the quality, but it’s a sit-down, white-tablecloth-under-glass kind of experience. You’re paying for the wood-fired labor, the imported ingredients, and the expertise. Another myth is that you can just stroll in on a Friday night without a reservation. Good luck with that. The place is small, and it fills up fast with regulars who have had "their" table for a decade.
Planning Your Visit to Otto Nove Arthur Avenue
If you’re going to do this right, you need a game plan. Arthur Avenue isn't a place you just "visit"; it's a place you navigate.
First, get there early. If you’re aiming for dinner, arrive at 3:00 PM. Spend two hours walking through the Retail Market. Watch them shuck oysters at Cosenza’s on the sidewalk. Buy some dry-aged steaks at Peter’s Meat Market. Then, once you’re sufficiently hungry and your bags are full of groceries you’ll have to lug back to the car, head to Otto Nove.
🔗 Read more: Kiko Japanese Restaurant Plantation: Why This Local Spot Still Wins the Sushi Game
Parking is a nightmare. Don't even try to find a spot on the street unless you have the luck of a lottery winner. Use the municipal lot on 189th Street or just bite the bullet and pay for a private lot. It’s worth the $20 to not have to circle the block for 45 minutes while your reservation time ticks away.
Practical Steps for the Best Experience
To get the absolute most out of a meal at Otto Nove, keep these three things in mind:
- Ask about the off-menu specials. The kitchen often gets small batches of seasonal produce or specific cuts of meat from the local butchers that don't make it onto the printed menu. These are almost always the best things available.
- Go for the Southern Italian wines. While a Tuscan red is great, the Aglianico or a crisp Falanghina will give you a much more authentic Puglia-style experience that matches the wood-fired cooking.
- Save room for the dessert, but keep it simple. A shot of espresso and whatever fresh pastry they have is usually better than any massive, over-the-top chocolate cake.
When you finish your meal, don't just rush to the car. Take a walk. The neighborhood changes at night. The neon lights of the delis reflect off the pavement, and you can hear the faint sound ofপুরানো (old-school) Italian music drifting out of the social clubs. It’s a slice of New York history that is rapidly disappearing, and places like Otto Nove are the ones keeping the lights on.
The reality is that Otto Nove Arthur Avenue represents the bridge between the past and the future of the Bronx. It honors the traditions of the "Bel Paese" while acknowledging that modern diners want something a little more refined than just a mountain of spaghetti. It’s a balance that is incredibly hard to strike, but they do it every single night the oven is lit.
Go for the history. Stay for the wood-fired rabbit. Leave with a better understanding of why the Bronx is still the "Real Little Italy."
Next Steps for Your Trip:
Check the current operating hours directly on their website or via a quick phone call, as Arthur Avenue spots sometimes shift their schedules based on local feast days. Once your table is booked, plan your "grocery route" starting at the Arthur Avenue Retail Market and ending at the Madonia Brothers Bakery for some fennel bread to take home. This ensures you aren't carrying heavy bags of meat and cheese into the restaurant, but rather picking them up right before you head back to your car or the train.