Kesté Pizza & Vino
"This is it. New York’s #1," notes Kesté’s website. And in fact, that’s what the restaurant’s name means in Neapolitan dialect: "This is it." Six years after opening in 2009, it’s hard to argue that Kesté doesn’t belong in the conversation. This is the place you take Italians — better yet, Neapolitans — or anyone who has experienced Italy’s pizza culture, when they ask for demonstrations of New York’s Neapolitan pizza IQ.
It’s the same old scene: They sidle in skeptically, protest, complain, critique the menu, décor, you, and then they taste Roberto Caporuscio’s pizza. They catch themselves, begrudgingly and not out of politeness, noting it is close to the real thing — fine, at least better than they could’ve imagined. It’s as good a compliment as Italians can give.
It elicits that reaction for a reason; Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour from Naples. He’s the U.S. president of the Association of Neapolitan Pizzaiuoli (APN — Association of Neapolitan Pizza Makers), the Italian governing body that teaches the 150-year-old art of Neapolitan pizza-making, and certifies adherence to authentic procedures.
Kesté has that signature chewy crust, the soft, slightly soupy middle, the balance of quality ingredients. Close your eyes and you’re transported to the back alleys of Naples. While you may not want to share it with your traditional-minded Italian friends, the eponymous pie with tomato sauce, buffalo mozzarella, prosciutto di Parma, arugula, and Gran Cru olive oil takes the restaurant’s name proudly, and doesn’t let it down.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015
Map: Surroundings & Nearby
Around the Web
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Kesté Pizza & Vino - West Village - New York Magazine Restaurant Guide New York Magazine Skip to
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Kesté Pizza & Vino Menu - West Village - New York Magazine Restaurant Guide New York Magazine Skip
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Creations (7/20/09) Restaurant Openings: Kesté Pizza & Vino, Sora Lella, and Num Pang (3/23/09) Fall Preview
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Related Stories Featured In Restaurant Openings: Kesté Pizza & Vino, Sora Lella, and Num Pang (3/23/09
Foursquare Tips
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Never in this town have oozy blobs of melted buffalo mozzarella and bright San Marzano tomatoes frolicked in such ecstatic harmony, says the Underground Gourmet. Our pick for the city's best pizza! -
try the pizza! -
Best pizza in NYC!!! -
excellent pizza made by an actual italian (Naples). -
Margherita...delish! -
Great Neapolitan pizza in variations both classic and modern. -
There are some good pizzas here, but the margherita is a must. The tomato sauce is the star. Also, the pizza of kings is delicious. -
My personal favorite is the pizza del re: mushroom, ricotta, prosciutto, truffle oil -
Awesome gluten free Italian style pizza here. Generous portions and we particularly love the Pizza Del Re with mozzarella, mushroom, prosciutto, truffle spread, and virgin olive oil. Mmmm. -
Get the Regina Margherita -
The best pizza in the city - bar none !!!! -
go here and eat a pizza -
On the weekend nights expect a line out the door but its worth waiting for Neapolitan Pizza like this one. P.S. they have quality gluten-free pizza too! -
NOW OFFERING DELIVERY. BOOM. -
Bring your passport. Welcome to Italy! -
For anyone waiting on line at the famous Johns of Bleeker street, we urge you to go across to Keste. This may be the best pizza you ever have. -
One of our favorite pizzerias in NYC. The burrata special pizza (available starting Thursday and through the weekend) is not to be missed! -
Best pizza in NYC. The Pizza Del Re is lifechanging. -
Order the Regina Margherita. The pizzas are as spectacular as the service. -
The Pizza Del Re is probably the best pizza I've ever had.