Don Antonio

"Times Square might not be the first place you’d think of to cop a perfect Naples-style pizza flying from a wood-burning oven with a char-stippled crust and dots of mozzarella made with real water-buffalo milk, but there it is, right near the 50th Street stop on the C and E trains. Lots of other pizzas are available form Giorgia Caporuscio, the daughter of pizza legend, Roberto Caporuscio. (Incidentally, a pizza maker of the year, so named by 50 Top Pizza.) Don’t miss the deep-fried montanara topped with porchetta." - Robert Sietsema, Melissa McCart

"Giorgia Caporuscio — who won the title of pizza-maker of the year by 50 Top Pizza in 2024 — took over ownership of this restaurant from her father, the famous pizziaolo Roberto Caporuscio. Look for a soft, doughy, and slightly charred pizza best eaten with a knife and fork. One of the lures here in this deep-fried pizza called la montanara, with the toppings applied after frying." - Robert Sietsema, Eater Staff

"The restaurant is a joint venture from one of the guys that opened Kesté and a Neapolitan pizza maestro. These two experts put their heads together and came up with Don Antonio, a place that offers more pizza varieties than you could ever want on one menu, and does so in what has to be the least appealing place to eat pizza imaginable. It’s basically a nondescript Midtown bar with Euro beats constantly bumping at a level just loud enough to drive you crazy. The pies we tried at Don Antonio were all pretty good, but this is definitely not best of New York City territory. It’s not even best of Midtown territory. The flash-fried Montanara pizza that garners much of the attention here pales in comparison to the one at PizzArte a few blocks away. So do most of the pizzas now that we think about it. Food Rundown Montanara Starita Flash fried pizza is all the rage right now, and the best of the bunch can be found at Forcella. It tastes like pizza on a donut crust, and that’s fcking awesome. PizzArte has a good one too, and this version with smoked mozzarella form Don Antonio is fine, but it doesn’t have quite the puffy, crunchy crust that we like on the others. Burrata Roberta Burrata on a pizza can’t be bad, right? This is a reliable order, assuming you’re ok with it being a little bit sloppy from all that soft cheese. Regina Margherita We liked this version of the margherita pizza because it’s got buffalo mozzarella. This is another safe bet. Padrino This pie has olives, sopressata and a few different cheeses on it. It makes for a salty pizza...probably too salty. It could use a bit more of the tomato sauce to balance things out." - Chris Stang

"Giorgia Caporuscio has recently taken over ownership of this restaurant from her father, the famous pizziaolo, Roberto Caporuscio. Look for a soft, doughy, and slightly charred pizza best eaten with a knife and fork. One of the lures here in this deep-fried pizza called la montanara, with the toppings applied after frying." - Robert Sietsema

"Don Antonio’s knows its way around a pie. The namesake outpost, located in Naples, has been running strong since 1901. If that isn’t enough street cred to send you running to this beloved midtown pizzeria, then the generous buzz surrounding Roberto Caporuscio’s other NY venture, Kesté, will do the trick. This kitchen's signature is the Montanara Starita—a lightly fried pizza laced with house-made tomato sauce, smoked mozzarella and basil, then finished in the wood-fired oven. But really, who could stop there with treasures like the salsiccia e friarielli pizza to sample, highlighting crumbled fennel sausage, smoked mozzarella, rapini greens and a swirl of EVOO. Filled with unique Sicilian varietals, this wine list is more thoughtful than it needs to be." - The MICHELIN Guide