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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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Nasr ul Hadi

is New York-based journalist and multimedia producer. He has worked across print, broadcast and online media, with some of Asia’s largest media brands - Reliance FM, Times of India and NDTV. Beyond work, Nasr has also explored creative and philanthropic projects. He wrote a few episodes for a BBC World Service Trust radio drama on gender issues in South Asian society. He was also part of a team that set up informal primary schools for marginalized children in Aligarh, India. Currently a digital media student at the Columbia Journalism School, Nasr tells stories as text, audio, video, photos, tweets, interactive data and more.