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Roberto Restaurant
603 Crescent Ave., The Bronx, NY, 10458
nr. Hughes Ave.
718-733-9503
| 7.6 | "Recommended" Average Reader Rating on a Scale of 10 |  |
what happened?
Lex142 from 10021 | Posted on 4/9/09
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My portion was small, very small. Three out of four entrees (scallopini, spicy chicken, and fusilli with tomato) were mediocre, and the pasta with sausage and broccolli rabe was very good, but not spectacular. The waiter was annoying too. The best dish was the bean, sausage, and broccoli rabe appetizer. It must have been an off night.
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A treasure amongst Arthur Avenue's gems.
adamsmith from 11050 | Posted on 2/20/09
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After reading this review and Zagats, I decided to make the journey to Roberto, it met and exceeded my expectations. Wonderfully fresh delicious food. The trip to Arthur Avenue is a magical journey and Roberto is a gem amongst all the treasure found in this Italian heaven. I didn't need any more confirmation then my own taste buds, but as I looked over at the next table I saw Mike Wallace of Sixty Minutes with a colleague and knew many people make a special pilgrimage to this mecca of incredible food. It gets busy, so consider lunch for your first visit, you will be back many many times again.
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Tuscany in the Bronx
Hudsonv from 10040 | Posted on 8/14/07
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The closest thing to eating in a village restaurant in Tuscany or Umbria that I have known in NYC. The service was excellent and no one bothered us by asking if the food was good...Fresh pepper or grated cheese was not turned into a communion ceremony...simply given. I loved it. Went with family (2 children and 7 adults) and will return with business colleagues and friends.
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Most memorable meal in ages - Worth every penny
naabye from 10024 | Posted on 10/27/06
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Maybe it is the new location, or the fact that we were there when Roberto himself was at the helm that makes the difference between the older, poor reviews on this site, but we were blown away by just about everything we ordered, from the northern italian sausage with cannellini beans and broccoli rabe, to the fuselli in terracotta and the mixed grill, with wild boar and venison. The wine list is astounding, and carries more than a few bottles that are more than our rent, but we found several wonderful and affordable regional Italian wines. We savored every moment of dinner. Dessert, however, was basically a miss. We got several things to try and share, but were disappointed, especially after such a wonderful meal. Still, we plan to go back soon. Go early to avoid long waits.
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My favorite Italian chef making my favorite Italian food
LindaIg | Posted on 6/24/05
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Roberto is a creative chef taking ordinary Italian food ideas and rendering them into delicious, interesting, innovative dishes on each part of the menu. When he's not cooking stick with the basics, but when he's in the kitchen, try anything and everything.
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I DON'T KNOW WHAT ALL THE HYPE IS ABOUT THIS PLACE
lutece | Posted on 4/8/05
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Went for lunch. 3 of us ordered 2 special appetizers and one very ordinary salad with a way too vinegary dressing. Had the salad caprese, the mozzarella was fresh , creamy and delicious, the roasted peppers were good too, but, the mushrooms were canned!! Then we had a special appetizer that was presented beautifully in a red endive leaf. It was shrimp , scallops and broccoli rabe in a green sauce but tasted mostly of salt. Nothing that special. Main dish we ordered had a fantastic presentation , the waitress cut open the steaming foil and inside was a lot of clams, mussels and little shrimp with a tomatoey broth with herbs. The homemade pasta was like a cavatelli and very good indeed,but , once again it was too salty. We had 3 cappucinos for dessert and the bill was 33 bucks each. Thats lunch and we had only 2 appetizers, a lousy plain salad, and one main we split 3 ways and 3 cappucino's . I was looking forward to trying this place because I heard so much about it, but we were all disappointed and would not go back!
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Greatest Macaronis this side of the pond
faral | Posted on 7/31/03
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Nobody but nobody beats this Southern Italian chef in the pasta wars. He labors long and hard in the kitchen to conjure up recipes and combinations that make everyone of his pasta dishes give you more than the feeling of being in the old country. He mixes things on the simple basis of "if you like this, that and this let me put those things together". Like tubetinni in a sause based with chick peas, shrimp and monk fish. He never stops. He no slouch at meat either and boasts the best but limited production of osso bucco. So well does he do this that the Roman chefs appreciate his genius. Try the shrimp sauted with sliced fenel over a bed of arrugale.
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Old World
squid | Posted on 1/25/03
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No doubt about it, the chef is very talented but in recent years getting away from the basics to more complex dishes he and his staff to which are tremendous amount is delagated often miss culinary excellence. Desserts are limited in selection and often not available. Service is accomodating but expect some neglect when they are busy which they often are, especially if you are not a regular. Still very good food, perhaps the best in Bronx's Little Italy.
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