Mon-Sat, noon-3pm and 5pm-11pm; Sun, 5pm-10pm
Nearby Subway Stops
4, 5, 6 at 59th St.; N, Q, R at Lexington Ave.-59th St.
American Express, Diners Club, Discover, MasterCard
- Online Reservation
- Full Bar
- Make a Reservation with opentable.com
With their new restaurant Tiella, co-owners Mario Coppola and Giuseppe Castellano (the latter of Cambridge's Gran Gusto) are introducing New York to Neapolitan cuisine that doesn't involve pizza. Named for traditional cast-iron pans, tiellas, which are deployed for an appetizer section of pizza-esque creations topped with combos like stracciatella and truffle, and foie gras and prosciutto. They're baked in the restaurant's 800-degree wood-burning oven, which has the curious honor of being the smallest restaurant brick oven approved by New York state. Also oven-based are the entrées, riffs on classic Neapolitan flavors like like branzino over fresh vegetables, potato-crusted orata, and an herbaceous half roasted chicken. The mostly housemade pastas skew towards the unexpected: think lobster fettucine with pink peppercorn, or whole-wheat spaghetti with eggplant, peppers, and aged ricotta.
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