The 25 best Italian restaurants in NYC

What is it? Roscioli is high on the itinerary when visiting Rome, right up there with seeing the Colosseum and the Pantheon. So when the beloved family-owned destination made its first expansion out of the motherland to Soho, let's just say it became our number one spot to visit too.

Why we love it: Before I made my way to Roscioli NYC for the first time, I did what a lot of people do: scour through social media to gauge what the people were saying. What returned were a lot of influencers calling out their cacio e pepe and carbonara as their favorites. I admit, I found their suggestions a bit, gulp, basic. But after a visit, I realized they were right on the money. Roscioli NYC is all about keeping it authentic, and that means snacktime that consists of sweetend melon slices and aged prosciutto and pastas cooked on the edge of al dente, every time. In fact, the favorite of the evening went to the Burro e Parmigiano "Francescana" where thick maccheroni noodles are tossed with an aged Parmigiano Vacche Rosse and so much butter the sauce reads yellow.  

Time Out tip: You can easily come in for pasta and walk out with a box of the same stuff, as Roscioli functions as a delicatessen as well as a dining room. Shop a stockful of with olive oils and aged vinegars as well as a salumi and rare cheeses right behind the counter.

Address: 43 MacDougal St, New York, NY 10012

Opening hours: Mon–Thu 5–11pm; Fri–Sun 11:30am–2pm, 5–11pm

What is it? Restaurateur Andrew Tarlow took on another borough last year, coming to Manhattan with a refined take on Italian that puts producers first. 

Why we love it: Tarlow's fondness for finding a good space to roost carries on at Borgo, as the dramatic curved ceilings and crackling fireplace has comfort on lock. But it is the food that seals the deal. The Focaccia Borgo (a take on a focaccia di recco from Liguria) should be at every table, as the incredibly thin bread is crispy at the edges and tears like a phyllo dough the closer you get the center. Speaking of, the middle of the bread hides a nice soft and salty cheese. Seasonal veggies continue on, including a puntarelle salad with a light crunch and bitterness tossed in a somehow light anchovy dressing. The Timballo di Anelletti is currently in the off season, but we have a feeling that Borgo's Ravioli and Fettucine will do you well. 

Time Out tip: The bar is still just as dreamy, and available for walk-ins if you can't get a table. 

Address: 124 E 27th Street, New York, NY 10016

Opening hours: Lunch 11:30am–2:30pm; Dinner Daily 5:15–10:30pm; Bar Daily 11:30am – 10:30pm

What is it? Silvia Barban's Fort Greene eatery keeps a cozy home for a date night or catch up with friends all over gloriously made hand-spun pastas. 

Why we love it? Barban's modern Italian restaurant reads like an effortless endeavor. After a recent redo, the interior spells a getaway to the coastline with breezy red and white cushions and gold sconces, while the flush of greenery that lies outback invites you to sit a spell with wine in hand. Naturally, the food follows, as Barban serves up a taste of the homeland with housemade sourdough and focaccia alongside imported cured meats and cheeses. Ever the creative, Barban's spaghetti strays from tradition, but one bite of this smoked noodle and you'll be ready to rebel too.

Time Out tip: Alert: LaRina has a lasagna club. Every month, Barban whips up a new take of her seasonal lasagna, with renditions featuring squash and brown butter bechamel and meaty lamb shoulder with peas. It all comes with accourtrements to make it a meal, think breads, olive oil and desserts. 

Address: 387 Myrtle Ave, Fort Greene, Brooklyn 11205

Opening hours: Dinner Mon–Thu 5–10pm; Fri, Sat 5–11pm; Sun 5–10pm; Brunch Sat, Sun noon–4pm 

What is it? The West Village Italian trattoria that delights in thoughtful Tuscan cooking earned the powerhouse chef couple behind it, Rita Sodi and Jody Williams, a James Beard Award. 

Why we love it: Some NYC restaurants with powerfully desirable beginnings settle into easygoing, every-night-type status after a few ‘best of’ seasons. However, Via Carota’s still a hot one even after first opening in 2014—notably enough to make you want to change your plans if you seem to spy an open table en route elsewhere. Its endurance is due to menu items like the overflowing insalata verde, hand-chopped steak and subtly stunning pasta plates. 

Time Out tip: The interior also keeps it rustic and cozy with wooden floors and white washed brick where trinkets from the pairs shared travels hangs on the walls. But if you can't swing a spot inside, the outdoor terrazza out front is kind of the perfect hang in the warmer months for a spritz and something fresh. 

Address: 51 Grove St, New York, NY 10014

Opening hours: Mon–Sat 10am–11pm; Fri–Sun 11pm

What is it? An alum of Osteria Francescana and of Massimo Bottura himself, chef Stefano Secchi's continues the mastery the art of water, eggs and flour at his inaugural restaurant, Rezdôra which you can taste for yourself during the pasta-like omakase menu. 

Why we love it: Rezdôra was bestowed with all manner of accolades with it first opened in 2019, and the awards keep coming as the restaurant has maintained a Michelin Star four years running. Its $110 regional pasta tasting it a terrific introduction to preparations influenced by the Emilia-Romagna region of Italy, but lovely à la carte selections are available at lunch and dinner, as well.

Time Out tip: Keep in mind, the full table has to participate in the tasting and it runs for about two hours. So come with a group who is ready to eat. 

Address: 27 E 20th St, New York, NY 10003

Opening hours: Mon 5–11pm; Tue–Fri noon–2:30pm and 5– 11pm; Sat, Sun 11:30am–2:30pm and 5–11pm

This neighborhood favorite started as a cafe and grew into a hot dinner spot a few years ago. It still attracts crowds for its smattering of tables in spite of its absence of booze and bathrooms. Lillo’s lasagna ragu is better than grandmom used to make, its ideally textured and sauced meatballs are marvelous and its fettuccine with speck in Parmesan cream sauce is almost too rich to fully lodge in your memory. 

Run by wife and husband-operation, Don Angie was the buzziest in town when it first opened in 2017. The popular spot still has more interest in reservations than availability; one of those places you’ll need to electronically camp out for bookings at 9am a week in advance. Once you’re in take a spin on the pinwheel lasagna that helped it earn its following.

Emilio's is a special place with intoxicating appeal and a kind of throwback romance that dates to 1956. Its distressed walls are tightly arranged with framed prints illiminated by pretty chandeliers and perfunctory sconces that seem to sum up the spot's duality. Expect a huge veal parm, sausage and broccoli rabe, plenty of pasta and a wait. Emilio’s Ballato does not take reservations unless you have a large group. 

Aspiring restaurateurs in Park Slope should study this convivial Fifth Avenue staple before their own ribbon cutting ceremonies. Though it opened in 1998, Al di Là remains unsurpassed in the neighborhood. Excellent Northern Italian plates include the tagliatelle ragu, black spaghetti with octopus ragu and the braised rabbit. 

Bamonte's is an NYC classic that every red sauce-lover should visit at least once. It first opened in 1900 and still retains a lot of old-world appeal; the platonic ideal of a vintage Brooklyn Italian restaurant with all the menu items to match. 

Click over to Carbone’s reservation platform and it’s a sea of red as deep as Sunday gravy, so just imagine how difficult it was back before it even had online bookings. It’s still clearly as sparkly a commodity as ever, but, with some effort, you might be able to nab a table as they’re made available seven days in advance. You’ll need at least that much time to choose between the spicy rigatoni vodka, the veal parm and the lobster fra diavolo in Carbone’s cinematic dining room. 

Arthur Avenue’s Zero Otto Nove (there are others in Manhattan and Westchester) is as darling as can be in the Bronx’s Little Italy. The decor walks a tightrope between generally Italian-inspired and themed to truly charming effect whether you’re on a date or a great big family outing. There’s enough on the menu to satiate tastes in either case. 

This casual spuntino was an instant classic when it debuted in Carroll Gardens in 2004. Of course, it's changed over the years, most notably by absorbing another now dearly departed neighborhood favorite, Prime Meats. Frankies’ wine list is a mile long, its cocktails are uniformly terrific, and we’ve recently enjoyed the cavatelli with hot sausage and browned sage butter and the chicken Parm.

New to Brooklyn, Café Mars is a fun “unusual Italian restaurant” with uncommon attention to detail and inviting hospitality. You’ll sip a little splash of something presented with fancy glassware, as a welcome drink and choose from unique starters like jell-olives, pastas like baked potato gnocchi and large plates like the great smoked pork rib Parm. 

Now in its 30th year, Il Buco’s still in demand, with exceedingly rustic charm cloaking a space that could double as a film set. Reflect its flattering light over house-made pasta options like torchio with dusk sausage, asparagus and pecorino and tagliatelle with black truffle and Parmigiano. 

A capital of Little Italy in the Bronx, Roberto’s has been delighting and satisfying guests for triple decades. Its exterior sets the stage for homey vibes inside, where the lengthy menu includes oodles of noodles, plenty of seafood, steak, rabbit and eggplant parm. 

I Sodi first opened with Tuscan-influenced menus in the West Village in 2008. Its status as an NYC favorite is evident in the wait for reservations, even as it relocated to a slightly larger space nearby. Burrata, lasagna, chicken, chops and steak are all on the menu.

Also one of the best pizza places in NYC, Denino’s has been serving Staten Island since 1937. That was more than three Pete Davidsons ago, and its still a top spot for larger groups to share not only a wide variety of pies, but also apps and a smattering of entrées like eggplant parm and sausage and broccoli rabe or pep. 

Like a lot of ultimately rewarding pursuits, Noodle Pudding is not easy to achieve: It does not take credit cards or reservations for smaller parties. But if you gather your cash and prepare for the wait (or book for a group!), wonderful rice balls, carpaccio and pasta varieties await. 

Velma is one part neat neighborhood bar, with big booths and a pool table up front, and one part throwback red sauce spot, replete with wood paneling, checkered tablecloths and family photos in the back. Its martinis are tops, the wine is nice and its pasta, chicken Parm and pizzas are a treat. 

Astoria’s Vesta is as lovely a place to evoke a whole mood over a glass of wine alone at the bar as it is to make a date, romantic or otherwise. Order a couple of apps for one or share pizzas and pasta like the gnocchi with ​​roasted leg of lamb, eggplant, tomato ragu and ricotta and wild boar lasagna. 

Follow the red-and-white striped awning on Mulberry Street into Rubirosa’s family-run space downtown. Its as cute as a commemorative plate inside, but the dinnerware here is occupied by crowd pleasing lists of antipasti, fritti, handmade pasta, panini, all manner of pizza configurations and a few familiar red sauce mains. 

Even with room for 70 inside and two strips of sidewalk seats outside, Lilia still gets packed after six years of serving its area’s finest pasta program. Its brick and wood-lined interior is casually elegant, and the open kitchen turns out hits like spaghetti with anchovies and a wood-fired leg of lamb with Roman spices.

Pasquale Jones’ attainably-priced wine list and wood-fired pies, including the best in class clam variety with briny littlenecks, parsley and a garlicky cream, is a great spot to pop into any night of the week. It’s also (thank goodness!) a little easier to do so than at some of its contemporaries. 

Established in 1921, Basilio Inn is one of the oldest operating restaurants in Staten Island. Over a hundred years later, Basilio still retains its old charms with little neck clams and homemade pappardelle veal ragu. Don't forget an order of the house-made tiramisu on your way out.