* Este artículo incluye menciones de tiendas o marcas que son socias de DoorDash, y DoorDash puede recibir una comisión si eliges realizar una compra de estas tiendas o marcas.
Los comensales en la ciudad de Nueva York tienen la suerte de contar con muchos restaurantes italianos, italianos-estadounidenses y al estilo italiano. Desde pizzas rápidas y bien ejecutadas hasta el clásico cacio e pepe, los amantes de la comida en la ciudad no pueden equivocarse. En todo caso, se podría argumentar que hay demasiadas buenas opciones italianas. Cuando ataca el hambre, ¿por dónde empezar?
Justo aquí.
Fiaschetteria Pistoia
This tiny Tuscan restaurant — which has locations in both the West Village and the East Village — seems like the kind of place that’s too cute to deliver, but blessedly, it does. The pastas are some of your best bets, particularly the pappardelle al ragu, bathed in a bolognese-style meat sauce of slow-cooked beef, and the cacio e pepe, a creamy dream of udon-thick hand-rolled spaghetti, pecorino, and black pepper. Oh, the tiramisu is light as air and seriously excellent.
L&B Spumoni Gardens
Open since 1935, this iconic Italian restaurant in Gravesend is best known for its Sicilian-style Square Pizza. The extra thick, focaccia-like pie, topped only with red sauce and cheese (no extra toppings allowed!), is based on the recipe founder Ludovico Barbati first learned how to make from a baker in a Brooklyn garage after immigrating from Torella Di Lombardi, Italy, in 1917. It is perfect. But don’t miss the other Italian classics on the menu. The ooey-gooey mozzarella sticks and chicken parm hero are also standouts, and the homemade spumoni ice cream is available for delivery by the quart.
Frankies 457 Spuntino
Los Frank (también conocidos como los propietarios Frank Castronovo y Frank Falcinelli) son conocidos por sus ensaladas (simples, ácidas, con textura), sus pastas caseras y su ambiente relajante. En este santuario de Brooklyn, puedes asegurarte de contar con todas esas bondades en el futuro al pedir la ensalada de hinojo, raíz de apio y perejil; la reconstituyente sopa de frijoles cannellini y escarola; y el ahora famoso cavatelli casero a base de ricotta, con salchicha picante y salvia.
Via Carota
Mucho se ha escrito sobre la icónica insalata verde, una atractiva colina verde de lechuga mantecosa y endivias aderezadas con una delicada vinagreta de chalote y jerez, en esta trattoria de West Village. Pero, honestamente, todo lo que las chefs propietarias Rita Sodi y Jody Williams crean es perfecto, y es simple pero satisfactorio. Tienen gran habilidad para preparar pastas caseras, carnes sabrosas y verduras frescas, así que ordena una combinación de todas. Nos gusta el cacio e pepe tonnarelli (tiras gruesas de pasta); las polpette (pequeñas albóndigas) a la siciliana, hechas con piñones y grosellas, y el brócoli rabe con chiles.
Cafe Spaghetti
The Brooklyn newcomer, located in the Columbia Waterfront District, has become an instant classic thanks to Sal Lamboglia’s commitment to the basic tenets of the family-owned restaurant: affability, (relative) affordability, and seriously delicious food. The pastas are all wins (don’t miss the classic spaghetti pomodoro); the Chicken Cutlet Milanese Sandwich is a delivery dream (the garlic aioli melds perfectly with the crusty bread on which it's served for the ideal ratio of crispy-gone-soggy); and the big, fluffy, breadcrumb-infused meatballs in sugo are nothing short of perfection.
Al Di La Trattoria
If you’re looking for the best Italian restaurants in Brooklyn, this Park Slope standby, open since 1998, does so right by Italian comfort food that you could easily order a feast, toss out the takeout containers, and tell all your dinner party guests you made it at home (I’ve, um, never done this…). The tagliatelle is a standout, meaty and saucy and just like grandma used to make, as are the pillows of ravioli stuffed with creamy ricotta. But don’t sleep on the perfectly braised greens kissed with garlic, chili, and lemon — a perfect side dish to your carbo load.
Randazzo’s Clam Bar
This fourth-generation neighborhood standby in Sheepshead Bay is famous for both its seafood and its house-made red sauce, and you’d do well to pair the two. The fried calamari is probably the best opportunity for this — golden ribbons of tender breaded squid topped with a mountain of tangy tomato sauce, available at whatever heat level feels right to you. A bowl of the creamy New England-style clam chowder is also a must.
Roberta’s
Roberta’s is the stuff of Brooklyn pizza legend, and for good reason. No matter how long the restaurant has been there, the wood-burning ovens keep churning out perfect char-flecked, thin-crust Neapolitan pies. The Famous Original is a go-to: a shallow sea of oregano-and-chili infused tomato sauce with great blobs of molten mozzarella. But the crowd favorite (and my personal favorite) is the Bee Sting, a spicy-salty dream of soppressata, chili, and honey.
Barano
This Brooklyn restaurant is a culinary tribute to chef Albert Di Meglio’s Italian nonna, so it makes sense that it’s named after her birthplace, Barano d’Ischia. All the pastas are made by hand (get the maccheroni alla vodka). The mozzarella is hand-pulled to order and served warm, and most dishes are kissed by the wood-burning oven or live-fire grill, from the charred-in-all-the-right places ’nduja pizza to the whole roasted branzino.
L’Artusi
A veces, solo necesitas un poco de ayuda para la hora de comer, y este local italiano contemporáneo del West Village te cubre la espalda. El kit de pasta hace que la cena sea muy fácil, con una libra de pasta, ragú a elección y queso Pecorino ya rallado (*¡exquisito!*). Si quieres una ayuda adicional, prueba la ensalada siciliana picada de garbanzos fritos o el pollo asado con champiñones y cebolletas.
Bar Primi
El chef y propietario de restaurante Andrew Carmellini no se anda con rodeos en su trattoria del East Village. Las albóndigas están rellenas de queso y se cubren con un rico sugo de tomate. La masticable campanelle se tiñe con tinta de calamar y se cubre con una crema de ajo. El pollo Marsala viene en forma de sándwich con champiñones carnosos.
Fausto
La mitad de la experiencia en Fausto es la lista de vinos italianos del sommelier Joe Campanale. Prueba opciones seleccionadas por copa, desde el original vino naranja hasta el refrescante vino rosado, y agrega su libro de vinos al carrito si deseas repasar los varietales italianos. Asegúrate de acopiar la comida italiana con inflexión de Brooklyn de la chef Erin Shambura: ensalada de remolacha asada mezclada con una vinagreta de chalote y coronada con pistachos sicilianos, tallos de ajo y focaccia de parmesano, y chuletas de cerdo con hueso y cebolletas.
La Pecora Bianca
Pasta is the name of the game at this NYC mini-chain, which has expanded quickly throughout the city thanks to its satisfying menu of house-made noodles, formulated with wholegrain wheat flour but all available gluten-free. Try the tagliatelle with its meaty beef and pork bolognese, or go veg with the rigatoni, bathed in a rich vodka sauce and topped with creamy stracciatella.
Rubirosa
This Nolita Italian joint is famous for their brick-oven pizzas — thin-crusted, light on the cheese, and made according to the Pappalardo family’s secret recipe. You can’t go wrong with their most iconic offering: the vodka sauce and pesto-topped Tie-Dye pizza. But the pasta is also excellent, especially the creamy, tomato-y lumache alla vodka, topped with a gentle snowfall of parmigiano.
Especialidades italianas de Faicco
Considera a esta tienda de sándwiches italianos como tu héroe. Literalmente. Desde 1900, en este lugar de West Village se han elaborado enormes sándwiches que son una lección de arquitectura y sabor. No te equivocarás si pides el sándwich italiano (prosciutto, jamón, capicola, sopressata), la chuleta de pollo con pesto o la berenjena a la parmesana.
Il Buco Alimentari e Vineria
La propietaria de restaurante Donna Leonard y el chef Justin Smillie forman un poderoso dúo gastronómico. A través de este restaurante del NoHo, te acercan a Italia, con el focaccia fino hecho a diario, el prosciutto di Parma con reborde de grasa que se vende por un cuarto de libra y las comidas que van más allá de esas provisiones. Ordena el pollo senat asado con salsa verde y verduras de temporada (frijoles tostados o zanahorias a la parrilla), alcachofas crujientes con limón en conserva y una generosa rebanada de pastel de aceite de oliva.
Joe’s of Avenue U
This Sicilian spot in Gravesend is so old-school it doesn’t even have a website — but lucky for you, its famous arancini is available for delivery via Doordash. If you haven’t tried this culinary miracle — grapefruit-sized rice balls of chewy rice doused in a thick blanket of tomato sauce and grated mozz — please do so immediately. Pair it with their panelle special: a slab of Sicilian-style chickpea fritter topped with ricotta and mozzarella and served on a toasty sesame seed bun.
