Emilio’s is off the beaten path on the northernmost edge of Little Italy, on a shadowy stretch of Houston Street over which a statue of Puck fromA Midsummer Night’s Dream迫在眉睫。裏麵,找到一個餐廳掛著在改變liers and walls lined with framed photos, over which owner and chef Emilio Vitolo presides. Bowie was a regular, and a little shrine is dedicated to him, and you may spot other celebrities like Lenny Kravitz, Rihanna, or, at least on one occasion,Barack Obama．食物是基本的簡單性。開始with the fried zucchini or the tripe marinara, then proceed to a plate of fresh tagliatelle alla Bolognese or the linguine with white clam sauce.

It’s no surprise that some of the best food in Little Italy can be had at its fresh-faced newcomers, some of which have garnered citywide reputations and become chains. At Parm, the sub shop from chefs Mario Carbone and Rich Torrisi, heros rule. The meatballs in meatball parm really melt in your mouth, and the eggplant version offers bottomless depths of flavor at this modern classic in the middle of old Little Italy.

For over a decade, Rubirosa has been the favorite family pizza destination of Eater staffers. Go early to secure a table and don’t miss the steamed artichoke or the sweet creamy vodka pizza. Gluten-free diners and large groups are especially pandered to here, and the place has some pedigree: The pies were at least partly inspired by the super thin crusts at Joe & Pat’s in Staten Island, with a branch in the East Village.

Lombardi’s was, quite simply, the place where modern pizza as we know it was invented. Gennaro Lombardi opened this pizzeria in 1905 (the original was further down Spring Street), using a coal oven to bake his large, profusely topped pies, leagues different from the tinier, barer, and damper pizzas back in Napoli. Consider the clam pie, every bit as good as those at Frank Pepe’s in New Haven. The 16-inch pizza arrives blanketed in tiny bellies, with a lemon propped at its center. Coated in olive oil, the thin crust provides a crunchy, blank canvas for the garlicky, parsley-flecked mollusks.

The pizza is good at this younger sibling of Italian restaurant Charlie Bird, under the direction of chef Ryan Hardy. Some go in unexpected directions, such as the Brussels sprouts pie with red onion, or the Salsiccia, with sweet sausage and leeks. There are some great apps, too, including chopped salads and hamachi crudo, which double as drinking snacks for a wine listmore expensive and adventuresomethan is usual for a pizzeria, making this as much a wine bar as a restaurant.

This fifth-generation Italian deli owned by Lou, Sal, and Marie Di Palo (one of them is likely to wait on you) opened in 1910 on Mott Street as a latticino, selling freshly made mozzarella and ricotta. Now it specializes in all manner of imported Italian products, especially cheeses and cold cuts. Brace yourself for a wait, though there’s great people watching, and generous samples as you finally transact. Mozzarella and ricotta are still made on the premises.

The hazelnut gelato here is creamy and nutty, or choose from dozens of other flavors, all made in the back. Loaded down with Victorian glitz, the bakery has been doing things right since 1892. The cannoli have a snappy shell, putting the neighbors’ soggy ones to shame, and the sweet ricotta filling has plenty of chocolate chips and candied citrus mixed in. Got room for more? Crackle through the flaky waves of pastry that wrap the Bavarian cream in the luxurious lobster tails, a spinoff of Neapolitan sfogliatelle, which are stuffed with semolina and ricotta and dotted with candied orange peel.

Aunt Jake’s has retooled the idea of an Italian restaurant with a modern design and a menu centered on fresh pastas that allow the customer to mix and match a dozen noodle shapes and the same number of sauces. It’s impossible to go wrong with, say, tagliatelle and an eggy carbonara, or herbed four-cheese ravioli mantled with pesto. There are gluten-free options, too, and the app list is longer and more varied than most, meaning you could make a satisfying meal of mushroom-laced rice balls or avocado and poached-egg toast.

This is the rare Little Italy restaurant that doesn’t also serve pizza, and offers a tad more elegance, which makes it a not-bad date spot — though the over-the-top decor may disturb some. You didn’t hear us say “skip the veal,” but anything emphasizing cheese makes better ordering. Get the schiacciata, a garlicky mozzarella tart dotted with sausage and artichoke, then finish off the meal with the ricotta cheese pie, which is admirably moist and flavorful.

Named after the hero of Saturday Night Fever, Tony Manero (John Travolta), Manero’s is only a couple of years old, but it’s already developed a reputation for some of the best brick-oven pizzas in the neighborhood, with a puffy and nicely browned crust. It’s also one of the only places in the area to sell pies by the slice, so it’s possible to sample a few of its signature pies at once. Other menu highlights include eggplant lasagna, fried artichokes, caesar salad, and “stuffies” — baked clams stuffed with seasoned breadcrumbs.