Ribalta
Italian restaurant · Greenwich Village ·
Authentic Neapolitan pizza, Italian appetizers & lively atmosphere
Authentic Neapolitan pizza, Italian appetizers & lively atmosphere
"I live right around the corner. I've been going there for over 10 years. It is true vera pizza Napolitana. It's all Italians. it's the place for me when I need pizza and I just want to taste Italy. And the whole staff knows me—I get a seat when I want. I always get the mascarpone without strawberries in it for dessert. And sometimes I get pesto gnocchi. If I don't feel like gnocchi, I just ask the waiter if he can do it with spaghetti, because they don't have linguine. It's a perfect place to hang out if you want just a slice of Italy. They say Italians come to New York, they try all the New York food, and after three days, they miss their own food so they come straight to Ribalta. And then at like 11 pm on Friday and Saturday nights, it turns into a disco club. I literally live there." - brennan carley
"Ribalta is offering all of its Neapolitan-style pizzas—from the marinara that’s like a bread-bowl of tomato soup to one with speck, burrata, and zucchini puree—for takeout or delivery daily from 12pm-10pm" - team infatuation
"Ribalta’s Neapolitan pizzas are available for pick-up and delivery between Washington Square Park and 17th Street, and 2nd and 7th Avenues. Call 212-777-781 to get your pies." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
"Ribalta is usually a Neapolitan restaurant where you’ll find pizza, paccheri with veal ragu, and plenty of Italian wine. But when there’s soccer to be watched, especially if an Italian club is involved, its outdoor patio on 12th Street feels like a cafe near the Stadio San Paolo, or at least a sports bar in NYC." - matt tervooren
"It all starts with the dough. It rises for 72 hours before being baked into a delicious crust, as seen in the Margherita. The rectangular, twice-baked and very delicate pizza alla pala is beloved by many Italian expats that call this spot "their kitchen away from home." Discover that enticing Neapolitan street treat, crocchè di patate, filled with smoked mozzarella and salami. Other plates, like the pomodorini del piennolo with fruity olive oil and fresh basil, are perfect in their simplicity and focus on technique while sharing that quintessential Southern Italian flavor. This cooking may be substantial, but the space feels like La Grande Mela, thanks to plush red leather banquettes, intricate tiled white walls and planks suspended from the lofty ceiling." - Michelin Inspector