3 replies to this topic

[Rail Paul]

There seems to be some discrepancy about the exact address. 390 is near the 9th avenue end, 309 is at the 8th avenue end of 50th street

Here's some news that is sure to delight pizza fans: Roberto Caporuscio, the co-owner of celebrated pizzeria Kesté, is opening a new Hell's Kitchen restaurant called Don Antonio with Antonio Starita, the owner of one of the oldest pizzerias in Naples and the vice president of the association of Neapolitan Pizzaiuoli, a group that certifies Neapolitan pie-makers.

The two have signed a ten year lease at 390 (another source says 309) W. 50th Street

Pizza

Edited by Rail Paul, 16 June 2012 - 02:17 PM.

[Rail Paul]

The address is 309, next to the Crown Plaza. And, the pizza is excellent.

Soft, but lightly charred thin crust. Clean, pure flavors. The "classic" Neopolitan had just dough, a thin smear of tomato and oregano, and a few dabs of burrata. This is excellent pizza, priced between $10 and $23, depending on how elaborate you want to get.

There was a walnut and Gorgonzola pizza, several versions of white pizza, clam pizza, etc. Good selection of Italian beers by the bottle. Several salads with a range of dressings. Many tables ordered three or four pies and sampled back and forth.

Good alternative for the pre-theater dinner crowd. Half empty at 6, taking names at 6.45. The pizza takes about three minutes to cook, you can keep track on the wide screen TV regardless of where you're sitting. Nice, pleasant bar area, too.

[Anthony Bonner]

went a few months back. Oddly the location despite being in tourist hell makes it more available than places in better nabes. Comparable with Keste et al.

[Rail Paul]

Nice mention of Don Antonio by the Bergen Record's restaurant critic.

She was invited to sample pizza with a Neapolitan godfather, and the gentleman who founded Keste and Don Antonio the restaurant.

We were dining at the midtown Manhattan Neapolitan pizzeria Don Antonio by Starita, run by famed Naples pizzaiolo Antonio Starita and his protégé, Roberto Caporuscio (who opened A Mano in Ridgewood in 2007 and still consults there).

We didn't pick what we ate; they did. And the meal was a parade of some of the best and most interesting items the restaurant had to offer: the famous montanara, a pizza with a fried crust; macaroni balls called fritattine, a sort of calzone with fresh ricotta and Italian rapini known as a porta a porta, and a battilocchio (rectangular pizza) covered with mozzarella and a dark, sharp sauce made from radicchio.

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