630 Ninth Ave., New York, NY, 10036
nr. 45th St.
By cmilbert on 1/23/2011
Looked up on the web for Gluten Free Restaurants. I chose Nizza while in NYC Saturday Jan. 22 for the Motorcycle Show . We went about 3:45 pm . The service was excellent . The waiter was very helpful and knowledgable about Gluten Free - Dairy Free. He gave us several suggestions . The breadsticks were great - never being able to have bread out (it usually has dairy). We shared the Socca (plain with sauce) so we could also have a main dish ..Wonderful !!!!! We shared the Sunday Pasta (his cheese on the side). and the Zita Pomodoro (with goat cheese) .(Corn Pasta) . It was very good .. It was just so nice to go out to eat and get pasta (cooked perfect) and have such a variety of choices . It was early and not to busy YET. so I was very comfortable about no contamination. The wine the waiter recommended was very good.. Hours later I still had no ill affects--- so that made my day !!!!
By texasmountaineer on 8/15/2009
Went few times...its ok. Dishes little over priced for what you get. Service has never been more then above average. Seems like the servers don't listen... Ugly Stepsister to Marseilles. Seems like the same place but on budget....its worth a try as the interior is really charming.
By TrustForce on 3/22/2008
Marseille might be it's big brother, but Nizza is totally Italian in menu and the bulk of its wine list. There is a definite Mediterranean trend in the menu choices. I had a Ligurian soup special of mussels and squid in a white wine stock with a dollop of aioli, which was very well executed. Another appetizer was much more ordinary, with no flash of brilliance in conception or presentationÂ—a combination of roasted beets with gorgonzola, almonds and rosemary honey. The beets were ordinary red beets that might have come out of a can, served in a fine dice with a scoop of goat cheese, not gorgonzola. The menu has 9 soups and salads, 12 antipasti, 9 different salamis and cured meats, as well as pasta, pizza, and several chicken, meat and fish entrees. I had the marinated flat iron steak, served with carmelized onions and a shallot, caper, anchovy and vinegar sauce. The steak was tender, but capers and anchovy accents in the sauce were absent. None the less, I would recommend this bistro for its value, its comprehensive wine list, and pleasant service.