Don Antonio by Starita

Restaurants, Pizza Hell's Kitchen
  • 4 out of 5 stars
(5user reviews)
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Don Antonio by Starita
Photograph: Beth Levendis
Montanara pizza at Don Antonio
While tourists bumble into Sbarro looking for a New York slice, pizza aficionados have been busy colonizing this pedigreed newcomer—a collaboration between Kesté’s talented Roberto Caporuscio and his decorated Naples mentor, Antonio Starita. Start with tasty bites like the frittatine (a deep-fried spaghetti cake oozing prosciutto cotto and béchamel sauce), before digging into the stellar wood-fired pies, which range from standards such as the Margherita to more creative constructions like the Rachetta, a racket-shaped pizza with a “handle” made of ricotta-stuffed dough. The main event, however, should be the habit-forming Montanara Starita, which gets a quick dip in the deep fryer before hitting the oven to develop its puffy, golden crust. Topped with tomato sauce, basil and intensely smoky buffalo mozzarella, it’s a worthy new addition to the pantheon of classic New York pies.


Venue name: Don Antonio by Starita
Address: 309 W 50th St
New York
Cross street: between Eighth and Ninth Aves
Opening hours: Mon–Thu noon–11pm; Fri, Sat noon–midnight; Sun noon–10pm
Transport: Subway: C, E to 50th St
Price: Average pizza: $11. AmEx, MC, V
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Average User Rating

3.8 / 5

Rating Breakdown

  • 5 star:1
  • 4 star:3
  • 3 star:0
  • 2 star:1
  • 1 star:0
2 people listening
Chloe W

This is my favorite pizza spot in NYC! I love coming here after work and splitting a few pizzas.  The Montanara Starita is a must try - the fried crust is absolutely delicious - but you can't go wrong with anything on the menu.  The Proscuitto e Arugula is a great compromise for veggie and meat pizza lovers, and the mushrooms are sauteed so well that they're easily the best pizza topping there.  It's a perfect place to bring anyone, whether they want an authentic "New York City slice" or just some really, really good pizza. 

Pat M

I love the pizza from here. Perfectly portioned Neapolitan pies with great toppings like buffalo mozzarella and prosciutto, you'll get hooked. The slight downside is that the restaurant is tight. You'll likely have to move the tables away from the wall just to sit down. But once you're settled, it's a solid meal. I opted to split burrata, arugula salad, and a just-spicy-enough diavola pie. The pizza options are plentiful, more than enough variety for many trips back.

Marcia G

The pizza here is so damn good--it's obviously made by people who know what the hell they're doing. Beautiful crust, flavorful sauce, and baked in the live fire oven like a Neapolitan dream. The pizza menu is extensive and creative, enough to keep you coming back again and again. A great option near the theater district too.


реализуем Электродвигатели СЛ-367, Сельсин ДПМ-20-Н1-12А двигатель ДПР-52-Н1-02, 27В, 6000 двигатель ДШИ-200-1-2, 30В, 1,5А двигатель УАД-32-2 220В, 7Вт, 3000об/мин ICQ 427-616-956 tel:+38 (095) 856-14-68 Наталья 5422