Don Antonio by Starita in NYC, New York

 Don Antonio by Starita in NYC, New York

Don Antonio by Starita in NYC, New York

I was looking for a pizzeria Midtown Manhattan, when I stumbled upon Don Antonio by Starita. This place is the result of the association of Chef Roberto Caporuscio of Kesté Pizza & Vino on Bleecker street, and Antonio Starita, third generation owner of one Naples’ oldest pizzerias, Pizzeria Starita a Materdei. I was not only interested to go there for their Neapolitan pizza, but also because they serve fried pizza or pizza fritte, a dish I never tried before and that made me curious.

 Dining room at Don Antonio by Starita in NYC, New York

Dining room at Don Antonio by Starita in NYC, New York

It is a good size place, with some warmth, thanks to the exposed bricks and the red color on the walls, with a noticeable opening on the ceiling in the back that lets the light come through. 

Menu wise, we definitely hesitated as they have a wide variety of dishes, not only pizza, that were mouth watering. We decided to do an all pizza lunch. Our first choice was a classic margherita that was made with homemade mozzarella. 

 Margherita pizza at Don Antonio by Starita in NYC, New York

Margherita pizza at Don Antonio by Starita in NYC, New York

 Margherita pizza at Don Antonio by Starita in NYC, New York

Margherita pizza at Don Antonio by Starita in NYC, New York

It was a very good pizza: the crust had a wonderful char as well as some nice charred blobs on the outside; the sauce was very good and the cheese delicious (I just wished there was a bit more of it). 

Our second pizza was a pizza fritte simply called pizza fritta. 

 Pizze fritte at Don Antonio by Starita in NYC, New York

Pizze fritte at Don Antonio by Starita in NYC, New York

 Pizze fritte at Don Antonio by Starita in NYC, New York

Pizze fritte at Don Antonio by Starita in NYC, New York

 Pizze fritte at Don Antonio by Starita in NYC, New York

Pizze fritte at Don Antonio by Starita in NYC, New York

I loved the very artisanal presentation of this dish and, when it came to the table, it had this wonderful smell characteristic of fried dough that I would more associate to something sweet than to something savory. The pizza was filled with cherry tomatoes, homemade mozzarella, fresh ricotta and salami. There was definitely a lot of filling inside the pizza. The first bites were great, the dough being deliciously crispy and slightly greasy, but I admit that after a while, I went back to the margherita pizza, this fried pizza being a bit too much. It was big and I definitely recommend it, if you are curious, for sharing with maybe an appetizer rather than another pizza, except if you have a big appetite.

We had a good and interesting lunch at Don Antonio by Starita: their menu is definitely appealing. Would I go back? Definitely. I already eyed the homemade burrata with truffle and their four cheeses pizza...

Enjoy (I did)!

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