Displaying all articles tagged:

Ribalta

dispatches Aug. 31, 2020

Adam Platt on Returning to RestaurantsOur critic, fresh off hiatus, surveys the state of his neighborhood.

By Adam Platt
food chain Dec. 26, 2018

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
Best of New York June 21, 2016

The Absolute Best Neapolitan Pizza in New YorkSix spots for exceptional Naples-style pies.

By Rob Patronite and Robin Raisfeld
Celebrity Settings July 17, 2015

Amy Schumer Parties at Tavern on the Green; Joe Jonas Grabs Waffles at SweetThis week’s Celebrity Settings.

By Vanessa Karalis
Cheap Eats 2015 July 15, 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
The Dish Nov. 2, 2014

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
Leftovers Feb. 4, 2014

Talde’s Speedy Romeo Pie; Aldea’s Festa do LeitãoAnd more, in today’s Leftovers.
Leftovers Oct. 24, 2013

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.
In Season July 21, 2013

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
Pizza May 12, 2013

Ribalta Introduces a New Neapolitan-Pizza TraditionWith hot dogs, French fries, and mozzarella.

By Robin Raisfeld and Rob Patronite
In the Magazine Apr. 2, 2012

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.’
Openings Mar. 30, 2012

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