- READER REVIEWS
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603 Crescent Ave., The Bronx, NY, 10458
nr. Hughes Ave.
By Snalper on 1/27/2013
Good food but only come here if you do not wish to have any money left for retirement
Probably the best restaurant in NYC
By malka1388 on 5/11/2012
I've been going here for MANY years and have NEVER been disappointed, so I don't know what the people complaining on here are talking about. A couple of my personal favorites are: 1) the farfalle with pesto (which I'm not sure they still have) ...I've never had pesto sauce as good as this, plus this is the only place I've ever been to that puts a dollup of tomato sauce in the middle; it makes the dish even more amazing. 2) the pasta in the foil is always amazing, no matter what's in it...some of the highlights over the years have been mushrooms, tomatoes, and duck (before I was a vegetarian). I've been here with a lot of people over the years, and all of them have been big foodies--the type who will say if something isn't just perfect...but 100% of all the dishes anyone at my table has ever ordered here have been PERFECT (meat, fish, pasta, ALL). To top it off, Roberto walks around and checks on everyone himself. Even though I'm sure he doesn't remember my family, he always seems to; he's very gracious. Also the waitstaff is great. The only tiny critique I have (and granted I haven't been here in a little while) is that this is not my favorite place for desserts. Their limited options are very good, but not quite as amazing as their other food.
By decaftea on 6/23/2010
Decided to give it another try although our last few visits were disappointing. Food was awful and the presentation was even worse. I ordered the chicken with lemon and that's what I got. A thick piece of chicken swimming in a lemon sauce---not a piece of parsley or garnish or vegetable or anything else on the plate---same with my husbands chicken and peppers--that was it. My grandson ordered the risotto special which looked like mush, but he did say it was tasty. Goodbye Roberto
By Lex142 on 4/9/2009
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.
A treasure amongst Arthur Avenue's gems.
By adamsmith on 2/20/2009
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.
Tuscany in the Bronx
By Hudsonv on 8/14/2007
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.
Most memorable meal in ages - Worth every penny
By naabye on 10/27/2006
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.
My favorite Italian chef making my favorite Italian food
By LindaIg on 6/24/2005
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.
I DON'T KNOW WHAT ALL THE HYPE IS ABOUT THIS PLACE
By lutece on 4/8/2005
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!
Greatest Macaronis this side of the pond
By faral on 7/31/2003
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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