Roberto's

"The Bronx restaurant’s modern Italian fare, served on a side street tucked away from the hubbub of the borough’s Little Italy, is a welcome contrast to the red-sauced Italian American food common in the area. The wine list is sophisticated, too, backed up by a menu that trumpets dishes like with duck, seafood, or simply seasonal vegetables steamed “in cartoccio” (in a foil pouch), and a rabbit sauteed with potatoes. Roberto Paciullo, a native of Salerno, Italy, is behind Roberto’s, with not a meatball in sight." - Nadia Chaudhury, Eater Staff

"When Roberto Paciullo established his eponymous restaurant in Belmont in 1989, it was surprising: There, among the red-sauced joints of Arthur Avenue, was a different kind of Italian restaurant — closely approximating the food you might find in a rural trattoria, with the farmhouse furniture to match. Check the chalkboard specials, which might include radiatori in cartoccio or fricasseed rabbit." - Eater Staff

"You can’t miss this storied favorite whose design falls somewhere between a chic farmhouse and Mediterranean villa. In fact, Roberto’s bright coral façade instantly alludes to the allegria of this highly regarded retreat.The space is as ideal for groups as it is for a romantic meal. Inside, find a carved-wood bar and generously sized, candlelit tables. Service is on point, not unlike the simple, ample, and fresh Italian cooking—think tubettini con polipo e bave, or pasta tubes tossed in a chunky tomato sauce with grilled octopus, clams, and fava beans. Fresh, sweet, and tender crab may then arrive in a butter-white wine sauce—redolent of garlic, lemon, and parsley—along with a nest of sautéed spinach. Go big or go home, with the pastiera Napoletana." - Michelin Inspector

"An elaborate chandelier hangs from the ceiling, and a mammoth list of specials is featured on the wall of this old-school restaurant open since 1989 just off Arthur Avenue. That board of specials contains treasures like a Genovese pasta studded with short rib and topped with bone marrow. Antipasti is generous with mussels and clams in a choice of red or white sauces, and the cotechino dish brings together Northern Italian sausage, cannellini beans, and broccoli rabe in a satisfying combination." - Robert Sietsema, Missy Frederick

"This space is as ideal for big groups as it is for romantic evenings. Inside, you’ll find a cozy, carved-wood bar and generously sized tables lit by candlelight. In addition to the regular menu (think wonderful, fun shapes of pasta al cartoccio as well as other classic entrées like grilled pork chop), it’s always worth a look at the chef’s delicious daily specials. Of course, save the best for last as evidenced by the sbriciolata crumb cake with amaretto, chunks of chocolate, ricotta and almonds." - The MICHELIN Guide