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[title]There's no shortage of New York Italian restaurants—including wood-fired pizzerias, old-school red-sauce joints and modernist ventures—but diners can't seem to get enough of Italian food. This fall, pizza legend Patsy Grimaldi returns to twirling dough, the downtown hit makers behind Dell'Anima branch out to the Bowery, and Roman import Antica Pesa opens its first stateside venture. Check out the latest New York Italian restaurants.
RECOMMENDED: Full list of NYC restaurants opening this fall
Angolo Soho
After a turn in the Cannibal’s meat-heavy kitchen, chef Michael Berardino (Dell’Anima, Resto) will return to his Italian culinary roots at this 65-seat Soho restaurant. He will roll out homemade pastas, such as fettuccine rigate alla carbonara, along with seasonal entrées, like a Sardinian lamb loin with fregula sarda and summer squash. 53 Grand St at West Broadway (212-203-1722). Early September.
Juliana’s
Octogenarian pizza legend Patsy Grimaldi comes out of retirement to reopen this pie shop in his original Dumbo space. The pizzeria formerly known as Grimaldi’s (now located down the street) has been renamed Juliana’s, in memory of Grimaldi’s late mother. The coal oven will be back in service, cranking out signature pizzas topped with combos like sausage and broccoli rabe or lox and crème fraîche. The space will be spare and simple—a brick wall, bare walnut tables—but an old jukebox in the back will be stocked with all of Grimaldi’s favorite Sinatra tunes. 19 Old Fulton St between Front and Water Sts, Dumbo, Brooklyn (718-596-6700, julianaspizza.com). Early September.
Salumeria Rosi Parmacotto Il Ristorante
Italian impresario Cesare Casella will take his TONY-approved market-restaurant hybrid from the Upper West Side across the park to the UES. Unlike the small-plates original, this 60-seat trattoria will offer large mains (pasta al gusto dell’Arometo: “garden fresh” pasta), plus more than 500 bottles of wine. Diners can still find Gruppo Parmacotto’s cured meats (porchetta Toscana, mortadella di Bologna), along with artisanal cheeses. 903 Madison Ave between 72nd and 73rd Sts (no phone yet). Early September.
L’Apicio
Though it’s named for an 18th-century cookbook, this spot from the team behind sceney Dell’Anima and Anfora aims to take on 21st-century Italian cuisine. Chef Gabe Thompson serves crudo, homemade pastas and polenta dishes in a space done up with reclaimed wood. Joe Campanale stewards the mostly Italian wine program, though the bar will also pour ciders and local beers. 13 E 1st St at Bowery (212-533-7400). Mid-September.
Sirio Ristorante
Le Cirque elder Sirio Maccioni sets up shop in Central Park East’s iconic hotel the Pierre. Chef Filippo Gozzoli re-creates old-school Tuscan dishes inspired by Maccioni’s childhood in Montecatini Termi, Italy. The design, by starchitect Adam Tihany, takes its cues Fellini’s La Dolce Vita. 2 E 61st St between Fifth and Madison Aves (no phone yet). Mid-September.
Corvo Bianco
Michelin-starred chef Andrea Cobbe, formerly of Italy’s La Subida, will make his stateside debut with this 190-seat trattoria in the former Calle Ocho space. The menu will showcase eclectic dishes, like scallops with lavender butter and lima beans; house-made black ravioli with shrimp au jus; and pork tenderloin with a passion-fruit sauce. 446 Columbus Ave between 81st and 82nd Sts (212-595-2624, corvobianco.com). Late September.
Antica Pesa
Brothers Francesco and Simone Panella install their famous Roman ristorante—the Italian original opened in 1922—in Williamsburg. Expect quintessential Roman cuisine, including pastas (all’amatriciana, cacio e pepe), at this 65-seat location. 115 Berry St between North 7th and 8th Sts, Williamsburg, Brooklyn (no phone yet). Early October.
Brooklyn Central
Chefs Matthew Hyland (the Spotted Pig) and Roberto Patriarca (I Trulli) will twirl Neapolitan-style pies at this 45-seat Park Slope pizzeria . Find versions both classic (like the Salsiccia, with tomato sauce, basil, mozzarella and sausage) and quirky (such as the Canard, with roasted duck, seasonal fruit compote and smoked ricotta). The focal point of the dining room will be the imported Ferrara wood-burning oven resting on an elevated platform. 289 Fifth Ave between 1st and 2nd Sts, Park Slope, Brooklyn (347-725-4891). Early October.
American Flatbread
In November, the popular Vermont pizzeria will enter the big leagues, pitting its organic, wood-fired pies against Gotham’s finest. 205 Hudson St at Canal St (no phone yet). Early November.
Aperitivo Di Palma
Restaurateur Palma D’Orazio will open an Italian tapas spin-off next door to her eponymous West Village eatery. 30 Cornelia St between Bleecker and W 4th Sts (palmanyc.com). Late November.
Franny’s
Bid farewell to interminable waits at the superlative Prospect Heights pizzeria: This fall, wife-and-husband team Francine Stephens and Andrew Feinberg will move their pie shop two blocks south on Flatbush to a new 100-seat space, which will take reservations for larger parties and feature not one but two brick ovens that will continue to churn out the one thing no one wants to change—their gorgeously blistered pizzas. 348 Flatbush Ave between Sterling Pl and Eighth Ave, Park Slope, Brooklyn (718-230-0221). Late November.
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