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Opening Hours
Today: 5–10:45pm
15 West 21st Street
Zero Otto Nove 1 Italian Flatiron

Arthur Avenue in the Bronx had become a monthly excursion for me and friends while I lived in Westchester. We would shop for pasta, bread, mozzarella and olive oil and then wander over to Roberto Paciullo's' restaurant for lunch. In 2008, we changed our routine up a bit in order to try out his new restaurant, Zero Otto Nove. Needless to say, we were overjoyed with the atmosphere and, of course, the incredible food. Shortly after I moved back into the city, I read that Roberto had made the decision to open a restaurant in Manhattan. My husband and I were one of his first customers on 21st Street, and we have been coming back on a regular basis. In a simple statement, the food is excellent. The intensively hot brick oven cooks their thin crust pizzas to perfection. I adore the stacked eggplant and zucchini parmesan, the guileless arugula salad, any number of their pasta dishes, and I always order a side of the cauliflower with breadcrumbs. Combining the star attractions on each menu from his two successful restaurants in the Bronx, and designing an inviting space has made dining here a pleasure.

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Zero Otto Nove 1 Italian Flatiron
Zero Otto Nove 2 Italian Flatiron
Zero Otto Nove 3 Italian Flatiron

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Lost Gem
Merakia 1 Mediterranean Greek undefined


Merakia occupies the space that housed Kat & Theo from 2015-2017 - and while the restaurant maintains the same ownership as before, it also has a different mission. The modern Greek steakhouse prides itself on its meats and classic seafood items, while maintaining a classy, hip atmosphere in its cavernous space on 21st Street. “We built a new team… and a new vision, ” managing partner James Paloumbis shared with the Manhattan Sideways team when he spoke of the switch from Kat & Theo. He then went on to highlight Merakia’s differences from other Greek restaurants. “It’s not white and blue like every other place in New York City. Our menu is not the copy paste of any other place. ” The menu is heavy on steaks and seafood, boasting their signature lamb on the spit ("the only restaurant in the city to do so") while, surprisingly, offering some robust meat-free options as well. “Everything is farm to table, we use fresh ingredients, [and] we make everything from scratch on a daily basis. ” James told us that part of his mission is to bring back the adventure of going out to eat, a phenomenon he has noticed declining over the years. “People don’t like to go out anymore just to eat. You can eat at home, you can eat down the street, you can order your meal online. But to get an experience of nice service, some nice flavors, nice music, nice drinks - it’s worth your while to go out again. ” Husband and wife team behind Kat & Theo - Renee and Andreas Typaldos - seem to have orchestrated a smooth transition from their previous restaurant. As their past executive chef, Paras Shah, believed, "there should be a movie written about the couple's romantic backstory and that he “couldn’t have worked for better folks. ” Andy is originally from Greece, and the restaurant was named after his parents, Katerina and Theodosios. Andy came to New York on a scholarship from Columbia and met Renee, who is from the Bronx. He took her out on a first date “with holes in his shoes and with no winter jacket, ” according to Renee. She added, “The romantic, poetic way people get together. ” Today, they are paying homage to Andy's Greek heritage and according to James, “People have to trust their stomachs and their palates with a restaurant, so that’s what we’re trying to do here. Trust us - our food is fresh, our food is made with care, and we love what we do. ”