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Zero Otto Nove

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Zero Otto Nove's cuisine.

Quickly becoming as mandatory a stop on the tri-state pizza-pilgrim map as Coney Island’s Totonno’s and New Haven’s Pepe’s, Zero Otto Nove is not only a pizzeria but a sprawling trattoria with an expansive menu and a pretty impressive pasta al forno.

The Neapolitan wood-fired-oven pizza, though, is the thing. It’s made—if you time it right—by a 26-year-old, white-T-shirt-clad, Salerno-born pizzaiolo named Riccardo. It’s light and puffy-lipped, tender to the bite with just a hint of chew, nicely balanced, and topped with first-rate ingredients. Purists will want to try the margherita ($13.95), of course, made according to strict Neapolitan-pizza-police guidelines, with buffalo mozzarella. But don’t forgo the relatively outré La Riccardo ($13.95)—smoked mozzarella, pancetta, and butternut-squash purée.

Hours
Tue-Thu, noon-2:30pm and 4:30pm-10pm; Fri-Sat, noon-2:30pm and 4:30pm-11pm; Sun, 1pm-9pm

Directions
Metro-North to Fordham. Walk south on Third Avenue, left on 187th Street, right on Arthur Avenue.

Prices
$8.95-$24.95

Payment Methods

MasterCard, Visa

Special Features
    * Lunch
    * Take-Out
    * Reservations Not Required

Alcohol
    * Full Bar

Reservations
Not Accepted

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Featured Author
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Dr. Chiledum Ahaghotu

is Associate Professor of Surgery and Chief of Urology, Howard University Hospital. He is also a professor and a chief of urology at Howard University College of Medicine. Dr. Ahaghotu is a Consultant Member of the American Urological Association Health Policy Council. He was President, R. Frank Jones Urological Society, Past President, Washington Urological Society, and a member of the Practicing Physicians Advisory Council.