Keste Pizza & Vino



Keste Pizza & Vino


Contact Info:

Address: 77 Fulton St (Gold St)
City: New York, NY
Zip: 10038
map: View the Map
Phone: (212) 693-9030
Hours: Monday – Thursday:
11:30AM – 11:00PM
Friday – Saturday:
11:30AM – 11:30PM
Sunday: 11:30AM – 10:30PM

Food Info:

Menu: View the Menu
Cuisine: Pizza
2nd Cuisine: Italian
Payment: Accepts Credit Cards

Cititour Review:

Keste, a popular spot for Neapolitan pizza, now has a much larger space in the Financial District.  Owner Roberto Caporuscio calls his customers his inspiration.  The restaurant boasts a large L-shaped wooden bar, marble tables (some suitable for large groups) and rustic tiled floors.

The menu is also quite expansive with an assortment of antipasti, including Caprese (homemade mozzarella, tomatoes and basil), arancini (rice balls), and Fritatina.  The Fritatina is simlar to a rice ball, but filled with spaghetti, smoked mozzarella and prosciutto.  They are addictive. 

Keste is best known for its pizza.  Start with a traditional margherita made with fresh tomato sauce, mozzarella, pecorino Romano, basil and extra virgin olive oil. Or build your own pie by adding things like artichokes, sausage, cooked Italian ham and mushrooms. We tried the white pizza with fresh mozzarella, prosciutto, arugula and basil.  It is a perfect Summer dish.  There is also pie with buffalo mozzarella, salami and artichokes.  The pizza menu is quite lengthy and that could make it very difficult to pick. 

Special pies include the Noci e Porcini with mozzarella, cream of walnut, porcini mushrooms and pecorino Romano; the Pope's pizza with butternut squash, zucchini, roasted peppers, smoked buffalo mozzarella and basil; and the Vesuvius, a stuffed pizza fresh ricotta, homemade mozzarella and salami.  It's topped with tomato sauce, Italian ham, mozzarella, mushrooms, basil and artichokes. 

Cocktails, Italian beer and wines are also available, along with freshly made juices.  We found the service at Keste to be warm and inviting.  Definitely worth a try. 


Review By: Thomas Rafael