You walk into a restaurant in the Bronx and the first thing you see is a literal street. Not a painting of a street. Not a "vibe" that feels like a street. It’s an actual, cobblestone-style indoor alleyway that leads you straight to the heart of Salerno. That is the immediate magic of Zero Otto Nove NYC Bronx. It’s located on Arthur Avenue, a place people call the "Real Little Italy," and honestly, the title fits. While Manhattan's Mulberry Street feels a bit like a movie set these days, the Belmont section of the Bronx still smells like provolone and diesel.
Chef Roberto Paciullo, the man behind the curtain here, didn't just open a pizza joint. He imported his childhood. The name itself—089—is the area code for Salerno, Italy. It’s a nod to home. But don't go in expecting just another red-sauce spot where the pasta is overcooked and the wine comes in a jug. This place is different. It’s loud. It’s fast. The wood-fired oven looks like something unearthed from an archaeological dig in Pompeii.
The Pizza Debate: Is it Actually Better Than Manhattan?
People argue about pizza in New York like it’s a blood sport. You’ve got the thin-crust purists and the "dollar slice" commuters, but Zero Otto Nove NYC Bronx plays a different game entirely. They do La Pizza Napoletana. We’re talking about a crust that’s bubbly, charred in spots (the "leopard spotting"), and soft in the middle.
If you order the La Riccardo, you’re getting butternut squash puree, smoked mozzarella, and pancetta. It sounds fancy. It tastes like a hug from an Italian grandmother who’s also a Michelin-star chef. The secret isn't just the toppings; it’s the heat. That oven hits temperatures that would melt a standard kitchen appliance, searing the dough in roughly 90 seconds.
Wait, here’s a tip most people miss: don’t just stick to the red pies. The white pizzas here—specifically the ones using buffalo mozzarella—are where the real craftsmanship shows up. The cheese doesn't just sit there; it integrates. It becomes part of the bread.
Beyond the Crust
Most people come for the pizza, but they stay because they realized they should have ordered the Radiatori in Cartoccio. This isn't your standard bowl of pasta. They cook it in silver foil. When the server brings it out and tears that foil open, the steam that hits your face carries the scent of porcini mushrooms, cherry tomatoes, and pecorino. It’s a sensory overload. Honestly, it’s probably the most photographed dish in the building, and for once, the hype is actually justified by the flavor profile.
Finding the Vibe on Arthur Avenue
The Bronx isn't always the easiest trip for people living in Brooklyn or Queens. You have to want to be here. But that’s what makes the atmosphere at Zero Otto Nove NYC Bronx so authentic. You aren't surrounded by tourists holding maps. You’re sitting next to a family celebrating a 90th birthday and a couple on a first date trying to look cool while getting tomato sauce on their shirts.
The decor is "industrial meets rustic." High ceilings. Brick walls. It feels huge but intimate. Because it’s built into an old warehouse-style space, the acoustics are lively. If you’re looking for a quiet, whispered conversation, go somewhere else. This is a place for laughing and clinking glasses.
Why the Location Matters
Arthur Avenue is a living ecosystem. You have the Retail Market nearby, Teitel Brothers for your olives, and Madonia Brothers Bakery for the cannoli you’ll inevitably buy after dinner. Zero Otto Nove NYC Bronx anchors this neighborhood. It bridges the gap between the old-school butchers who have been there for 100 years and the newer generation of foodies looking for "The Best" of everything.
Chef Paciullo also owns Roberto’s nearby, which is more of a white-tablecloth, formal experience. Zero Otto Nove is its cooler, younger, slightly more rebellious sibling. It’s approachable. You can wear jeans. You can bring the kids. But you’re still getting world-class ingredients that are flown in or sourced from the best vendors right across the street.
What to Know Before You Go (The Logistics)
Look, trying to get a table on a Saturday night without a plan is a mistake. You'll end up standing on the sidewalk staring at your watch.
- Reservations: Use them. They take them via Resy or over the phone. If you’re a party of two, you might squeeze in at the bar, but for a group? Call ahead.
- The Menu: It’s big. Don't let it intimidate you. Start with the Polipo alla Griglia (grilled octopus). It’s charred perfectly and isn't rubbery, which is a rare feat in the world of mid-priced dining.
- Parking: It’s the Bronx. It's tough. There is a municipal lot nearby on 186th Street, but honestly, if you can take an Uber or the Metro-North to the Fordham stop, do it. It saves you the headache of circling the block for 40 minutes.
- The "Sister" Locations: Yeah, there are others. There’s one in Manhattan and one in Armonk. They are good. They really are. But they don't have the soul of the Bronx original. There’s something about the air on Arthur Avenue that makes the bread rise better.
The Pricing Reality
Is it cheap? No. Is it overpriced? Absolutely not. You’re looking at $20-$30 for a pizza and $25-$40 for entrees. For the quality of the imported cheeses and the skill in the kitchen, it’s a steal compared to what you’d pay for the same meal in SoHo or Chelsea. You’re paying for the expertise of a kitchen that knows how to handle a wood fire without burning the house down.
Common Misconceptions About Dining in the Belmont Section
A lot of people think Arthur Avenue is "dangerous" or "too far." That’s outdated nonsense. The area is vibrant, well-lit, and incredibly welcoming. Another myth is that you can't get a good meal unless you know a guy named "Tony." Total myth. The staff at Zero Otto Nove NYC Bronx are professional, fast, and surprisingly patient with people who don't know the difference between rigatoni and radiatori.
One thing to keep in mind: Italian dining is meant to be slow. Even though the pizza cooks fast, the meal is an event. Don't try to "grab a quick bite" here before a show or a train. Sit down. Order the wine. Get the espresso at the end. The roasted rabbit (Coniglio al Forno) takes time to prepare, but it’s the kind of dish that changes your perspective on what Italian food can be.
Making the Most of Your Visit
To truly experience Zero Otto Nove NYC Bronx, you need a strategy. Don't just show up for dinner. Show up at 3:00 PM. Walk the neighborhood. Buy some dry pasta from Borgatti’s. Get some cigars if that’s your thing. Then, when the sun starts to go down, head into the "alleyway" at Zero Otto Nove.
Order the following for the table:
🔗 Read more: How Many Feet in Meters: The Math You’ll Actually Use
- The grilled octopus to share.
- A Margherita pizza just to test the baseline (it’s flawless).
- The Salerno pizza if you like sun-dried tomatoes and grapes (sounds weird, works perfectly).
- The short rib if it’s on the specials menu.
The wine list is heavily focused on Campania and Southern Italy. Ask the server for a recommendation based on what you’re eating. They won't steer you toward the most expensive bottle; they’ll steer you toward the one that cuts through the fat of the cheese.
Actionable Steps for Your Bronx Food Pilgrimage
- Check the Calendar: Avoid major Fordham University graduation weekends or local feast days unless you enjoy massive crowds and three-hour waits.
- Bring Cash: While the restaurant takes cards, many of the small shops nearby on Arthur Avenue are cash-only or have high minimums.
- Request the "Street" Seating: When you book, ask if you can be seated in the main dining room with the high ceilings. It’s much more atmospheric than the smaller side nooks.
- Plan for Leftovers: The portions are generous. The pizza actually reheats surprisingly well in an air fryer the next morning (pro tip: 350 degrees for 3 minutes).
- Explore the Market: Before your reservation, spend 20 minutes in the Arthur Avenue Retail Market. It’s right there. It’s a sensory time capsule.
Zero Otto Nove NYC Bronx isn't just a restaurant; it’s a anchor for a culture that is slowly being priced out of the rest of the city. Supporting it isn't just about getting a good meal; it’s about keeping the "Real Little Italy" alive and well. Go for the pizza, stay for the feeling of actually being somewhere that matters.