This wasn't just a great place to eat, it was historically significant. Here's (part of) what I wrote about them in my first book:
This may be the finest Italian restaurant in town, and more traditional than many places even in Naples. While cuisine there has changed greatly in the last few decades, Cono's offers a snapshot of Neapolitan cooking half a century ago. Olive oil, now ubiquitous, is a fairly new arrival to the region, and Cono's still uses the more traditional salt pork for a lusty, deep flavor. The many sauces are stunning, no two alike. Stick with seafood (pristinely fresh) and avoid veal chop preparations (sliced veal's better) and Northern dishes such as fettucini alfredo.
Cono & Sons O'Pescatore
301 Graham Avenue, Brooklyn, NY 11211