You’re walking down 21st Street in the Flatiron District and it feels like typical Midtown—glass, steel, and a whole lot of rushing. Then you step into Zero Otto Nove Manhattan and the ceiling basically disappears into this massive, soaring atrium that looks like a courtyard in Italy. It’s jarring. In a good way. Most people think of "Little Italy" and their minds go straight to Mulberry Street or maybe Arthur Avenue in the Bronx, which is actually where Roberto Paciullo started this whole thing. But the Manhattan outpost of Zero Otto Nove isn’t just a copy-paste job. It’s a specific, loud, and very delicious tribute to Salerno.
The Arthur Avenue Connection That Made the Flatiron Spot Possible
If you want to understand why the food at Zero Otto Nove Manhattan tastes the way it does, you have to look at the 089 area code. That’s what the name means. It’s the area code for Salerno, Italy. Chef Roberto Paciullo is a legend in the Bronx for a reason. He opened the original on Arthur Avenue years ago, and for a long time, Manhattanites had to trek up to 187th Street to get that specific wood-fired crust.
The Flatiron location opened around 2011, and honestly, the transition was risky. The Bronx spot has this gritty, authentic neighborhood vibe that’s hard to replicate in a high-rent district. But they did it by leaning into the architecture. When you walk through that narrow entrance, the room opens up into a space that feels like an outdoor piazza, despite being entirely indoors. It’s a trick of light and scale.
Forget Neapolitan: This is Salerno-Style
Everyone talks about Neapolitan pizza. You know the type—soft, soupy in the middle, requires a knife and fork. Zero Otto Nove Manhattan does things differently. Salerno-style pizza is related, sure, but the crust has a bit more structure. It’s got that charred, "leopard-spotted" look from the wood-burning oven, but it holds its own when you pick up a slice.
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The "La Riccardo" is the one people freak out about. It’s got butternut squash puree, smoked mozzarella, spicy pancetta, and basil. It sounds like it shouldn't work. It sounds like something a "fusion" place would try and fail at. But the sweetness of the squash against the hit of the smoke and the fat from the pancetta is basically a masterclass in balance.
Then there’s the "Radiatori in Cartoccio." This isn't pizza, it's pasta, but it's iconic for the restaurant. They cook the pasta—shaped like little radiators to catch the sauce—with porcini mushrooms, cherry tomatoes, and shaved parmesan, all wrapped in silver foil. When the server brings it out and rips that foil open, the steam hits you like a freight train of umami. It’s theater, but the kind that actually tastes good.
The Vibe is Controlled Chaos
Don't come here for a quiet, romantic whisper-fest. It’s loud. It’s Manhattan. The tables are close together, the servers are moving fast, and there’s a constant hum of people who just finished a workday or are gearing up for a night out. It feels alive.
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It's weirdly versatile. You'll see a table of guys in suits closing a deal next to a family with three kids who are just there for the Margherita pizza. That’s the magic of Paciullo’s spots. They aren't pretentious. Even though the wine list is deep and the architecture is impressive, the soul of the place is still a neighborhood joint from the 089.
What You Should Actually Order
If it's your first time, don't get overwhelmed by the menu. It's big.
- The Polpette: These are meatballs like your hypothetical Italian grandmother would make. Simple, beefy, swimming in a bright tomato sauce.
- Salerno Pizza: Stick to the roots. It’s got crumbles of sausage and broccoli rabe. The bitterness of the greens cuts through the fat of the pork perfectly.
- Grilled Octopus: Usually, octopus in midtown is rubbery. Here, they get a proper char on it while keeping the inside tender. It’s served with celery and potatoes, very classic.
The Reality of Dining in Flatiron
Look, Zero Otto Nove Manhattan isn't the cheapest pizza in the city. You’re in a prime location. You’re paying for the atmosphere and the fact that they’re flying in specific ingredients. But compared to the hyper-stylized, "concept" Italian restaurants popping up every week, this place feels honest. There’s no "deconstructed" lasagna here. It’s just solid Southern Italian cooking executed by people who actually know the region.
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The wait can be a beast on Friday and Saturday nights. That’s just the reality. If you can, go for a late lunch or a weeknight dinner. The sunlight hitting the "courtyard" during a 2:00 PM lunch is one of the best dining experiences in the neighborhood.
Getting the Most Out of Your Visit
To truly appreciate what’s happening here, you have to ignore the "Manhattan" of it all for a second. Focus on the oven. That wood-burning beast is the heart of the kitchen.
- Check the specials. Paciullo often brings in seasonal seafood or specific cheeses that aren't on the permanent menu.
- Ask for the wine pairing. They have a lot of Aglianico and other Campanian wines that you don't see everywhere else. These wines are high in acidity and tannin—they are built for this food.
- Don't skip the espresso. It’s pulled short and strong, exactly how it’s done in Salerno. It’s the only way to end the meal if you’ve just put away a pound of pasta and half a pizza.
Why it Holds Up After a Decade
In a city where restaurants close faster than you can bookmark them on Yelp, Zero Otto Nove Manhattan has stayed relevant because it doesn't chase trends. It’s not trying to be a "hot spot" with a velvet rope. It’s a place where the food is consistently high-quality and the room makes you feel like you’ve actually gone somewhere.
Whether you’re a tourist or a local who’s tired of $30 mediocre salads, this spot delivers a version of Italy that feels lived-in and real. It’s the Bronx’s gift to Manhattan, and a decade later, it’s still one of the best seats in the house.
Immediate Next Steps for Your Visit
If you are planning to head over, book a table via their website or a major reservation platform at least three days in advance for peak hours. Aim for a table in the center of the "piazza" room to get the full effect of the architecture. If you're going solo or as a duo, try to snag a seat near the bar area where the energy is highest. Order the Radiatori in Cartoccio—even if you think you want pizza—just to experience the reveal.