About Us

Welcome to Sicily Osteria, an authentic Sicilian restaurant nestled in the heart of Times Square! We pride ourselves on using only the highest quality ingredients to bring you the true flavors of Sicily. Our dishes are crafted with Partanna Extra Virgin Olive Oil, sourced directly from Partanna, Sicily, ensuring an unparalleled taste experience. We serve Bell and Evans Free Range Organic Chicken and our meats are supplied by the world-renowned Pat LaFrieda meats.

Sicily Osteria has been recognized in prestigious publications such as Forbes, Times Square Billboard, and The New York Times. As you savor our culinary delights, take a moment to explore the rich history of our restaurant, showcased through photos of our founders' family in Sicily. Stop by and immerse yourself in the essence of Sicilian tradition and flavor at Sicily Osteria. 

The Owner, Robert Malta’s journey to becoming President of NYCRG began with humble roots and a family story that shaped his work ethic and drive. His mother, Dina, emigrated from Sicily to America as a seamstress on a work visa, where, as a single mother, she balanced multiple jobs to support her family. Dina would often bring young Robert to her job at a bakery, where he did homework and learned from a young age that "playtime" often meant waiting for his mother to finish her shift.

In 1974, Dina transitioned to working in a dress factory, picking Robert up from school before working an additional shift at the bakery. Their partnership strengthened as they adapted to the challenges of single-parent life, each in their own way contributing to the household.

By 1982, Dina had returned to Sicily, but Robert stayed in the U.S., committed to finishing high school. Throughout his high school years, he worked weekends as a dishwasher, continuing to develop his work ethic. In college, he took a job as a server, immersing himself in the restaurant industry and acquiring hands-on experience that would prove invaluable.

In 1988, Robert opened his first bar and restaurant, navigating initial setbacks that tested his resilience. After graduating in 1990, he founded his first successful restaurant in partnership with his mother, who returned from Sicily to support his ambitions. This venture laid the foundation for his expertise in the hospitality industry and sparked the growth that would lead him to his current role as President of NYCRG. Robert’s journey reflects his tenacity, rooted in early lessons learned from his mother and a deep dedication to hard work and family.