“Proudly Neapolitan in heritage”
Proudly Neapolitan in heritage are all sorts of impeccable fritti, as well as classic free-form pizzas out of the wood-fired oven, at Celeste. A flower-decked terrace leads into country-cottage quaint with sky-blue plates and exactly what you'd eat in Naples: deep-fried buffalo-ricotta balls. Savory seafood fritto misto. And the day's riff on zucchini blossoms. Quite a trick for Teodora's Giancarlo Quadalti, staunch partisan of Emilia-Romagna and chef-partner here. He's mastered the mantra of Upper West Side eats, too: big portions, small prices—antipasti and salads (anchovy crostini, sautéed mussels, stuffed eggplant rolls, thin-sliced artichokes with pecorino), artisanal pastas and their gelato dessert. — Rob Patronite and Robin Raisfeld
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- Mon: 5:00 pm - 10:30 pm
- Tue - Fri: 5:00 pm - 11:00 pm
- Sun, Sat: 5:00 pm - 11:30 pm
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