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Ribalta

  1. dispatches
    Adam Platt on Returning to RestaurantsOur critic, fresh off hiatus, surveys the state of his neighborhood.
    By Adam Platt
  2. food chain
    Where an Entire Day’s Worth of Food Came FromA pair of obsessive eaters track down the source of every single morsel they put in their mouths, without losing their appetite.
    By Rob Patronite and Robin Raisfeld
  3. Best of New York
    The Absolute Best Neapolitan Pizza in New YorkSix spots for exceptional Naples-style pies.
    By Rob Patronite and Robin Raisfeld
  4. Celebrity Settings
    Amy Schumer Parties at Tavern on the Green; Joe Jonas Grabs Waffles at SweetThis week’s Celebrity Settings.
    By Vanessa Karalis
  5. Cheap Eats 2015
    How to Find the Hidden Deals on Not-So-Cheap MenusPinch pennies by getting up early, showing restraint, and eating your greens.
    By Robin Raisfeld and Rob Patronite
  6. The Dish
    Why Ribalta’s Spaghettoni al Pomodoro Is Better Than Anyone Else’sIt’s 98 percent shopping, 2 percent technique.
    By Robin Raisfeld and Rob Patronite
  7. Leftovers
    Talde’s Speedy Romeo Pie; Aldea’s Festa do LeitãoAnd more, in today’s Leftovers.
  8. Leftovers
    East Pole Now Serving Brunch; Frank Prisinzano Launches Sauce RadioPlus, customer-appreciation day at Surfside Bagels, Louro’s Sunday Suppers return, Fletcher’s debuts a burger, and more in today’s leftovers.
  9. In Season
    In Season: Pasquale Cozzolino’s Gold Bar Zucchini a ScapeceThis fried-zucchini recipe from the Ribalta chef tastes even better the next day.
    By Robin Raisfeld and Rob Patronite
  10. Pizza
    Ribalta Introduces a New Neapolitan-Pizza TraditionWith hot dogs, French fries, and mozzarella.
    By Robin Raisfeld and Rob Patronite
  11. In the Magazine
    Adam Platt on Alison 18; Rob Patronite and Robin Raisfeld on the Booming WestPlus: introducing Ribalta, a “nondenominational” pizza school and restaurant, and more, in the week’s ‘New York.’
  12. Openings
    First Look at Ribalta, a Nondenominational Pizzeria and Pizza SchoolCan there ever be such a thing as too much pizza? Not in this town.
    By Rob Patronite and Robin Raisfeld