Roberto’s fashionable Italian fare, served on a aspect avenue tucked away from the hubbub of the Bronx’s Little Italy, is a welcome distinction to the red-sauced Italian American meals frequent within the neighborhood. The wine checklist is refined, too, backed up by a menu that trumpets dishes like with duck, seafood, or just seasonal greens steamed “in cartoccio” (in a foil pouch), and a rabbit stewed with potatoes. Roberto Paciullo, a local of Salerno, Italy, is behind Roberto’s, with not a meatball in sight.
