New Restaurant and Bar Radar: Tiella, Radish, Beny's Delice

Tiella: Chef Peppe Castellano (Gran Gusto) is bringing his Cambridge-famous pizza skills to New York. However, his pie sounds more like something out of a certain windy city than a foldable, New York slice. For this, he'll use the namesake tiellaâa cast-iron pan used to make a calzone-esque pie. The pizza is cooked in a custom made wood burning oven, and filled with ingredients like foie gras, prosciutto and caprino goat cheese.Besides pizza, the dinner menu is filled with modern Italian favorites. Pastas, which range from $18-$24, include fettuccine with a black ink cuttlefish sauce, papardelle with lobster and cauliflower ravioli in a saffron sauce. For "Secondi," there's veal scaloppini with smoked mozzarella and branzino filet with grilled eggplant. There's also an Italian-heavy wine list, with bottles from $28-$500. 1109 1st Avenue, 212-588-0100 — Gothamist

Jaya Saxena

Published Jul 15, 2010

Modified Jul 15, 2010

We rely on your support to make local news available to all

Make your contribution now and help Gothamist thrive in 2023. Donate today

Gothamist is funded by sponsors and member donations

Click through on the images for more details on deep dish pizza at Tiella on the Upper East Side, homemade-chic to go from Radish in Williamsburg, and seriously French pastries at Beny's Delice in Clinton Hill.