Grace Balducci Doria and her husband Joe Doria met in 1955, eventually founding a family of wholesalers, caterers, and restaurateurs that would go on to specialize in producing traditional and contemporary Italian cuisine. Grace's Trattoria sources fresh ingredients from the family's marketplace before head chefs Joe Trama and Brian Snider turn the seasonal produce and meats into pizzas crowned with sweet sausage and truffle oil, braised-beef short ribs, and buffalo mozzarella caprese salad. More than 45 wines, culled from the fine viticulture regions of Australia, California, and Italy, pair with Grace’s pastas, steaks, and seafood. These rich dishes land on tables surrounded by an idyllic, European-style ambience complete with sidewalk café seating, walls of rustic red brick, stacked wine racks, and chalkboards announcing the daily specials in Esperanto.
It's tough to be timeless, because you can't predict what trends will eventually fall by the wayside. Rossini's Restaurant, however, has made some pretty good bets in its 36 years of business: beautiful paintings, a spacious dining room, and live music every night. Six nights out of seven, that music comes from a piano. But on Saturdays, an opera trio takes the stage, singing romantic numbers throughout supper.
The menu is just as classic as the ambiance. It begins with antipasti and salad dishes, followed by pasta plates such as stuffed tortellini and linguine in a clam broth. The seafood dishes include a catch-of-the-day that can be prepared to your or the chef's taste, and Dover sole that may or may not be available, depending on whether the fish market wanted to keep it all to itself. Other entrees center on filet mignon medallions, seasoned lamb chops, and sauteed veal in white wine.
An oasis of natural, full-flavored pie in a wasteland of modern preservatives, zpizza offers bubbly pizza with options that are safe for vegans, vegetarians, and the gluten-shy. Every pizza at zpizza is freshly prepared, hand-thrown, and gently coaxed into the oven using soft bird calls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat flour, and zpizza is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include part-skim rBGH-free mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza with barbecue sauce, mozzarella, barbecue chicken, roasted peppers, red onions, tomatoes, cilantro, and sweet corn ($9.95–$20.95), or a chicken curry and yam rustica with mozzarella, curry chicken, yams, mango chutney, raisins, and cilantro ($8.95). Vegans can delight in a Berkeley, a soy-cheese veggie pizza with pesto, soy cheese, veggie burger crumbles, zucchini, tomatoes, mushrooms, red onions, and bell peppers ($10.50–$21.50), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica with pesto, mozzarella, roasted eggplant, feta cheese, caramelized onions, and pine nuts ($8.95). Prices vary from location to location, so there might be some small variation from what is listed above.
Vino brings the authentic tastes and surroundings of an authentic Italian wine bar to New York's Upper East Side. The Italian wine flight transports three to five ombras, the traditional Italian term for a tasting or pour, to the awaiting lips of its parched patron, giving palates an elegant tasting experience and frequent flier miles for vacation loving libations.
Piccolo Café fills the boot-shaped hole in New York City’s edible heart, offering casual diners and coffee imbibers fresh, inventive lunch fare and organic Italian brews. The Gramercy menu differs slightly from Midtown’s, but both locations feature authentic Italian cuisine such as the prosciutto, baby spinach, and parmigiano salad ($7), which is served alongside garlic olive oil bruschetta. The parmigiano cheese egg sandwich ($6.50 at Gramercy, $6 at Midtown) is a hearty addition to meatless diets, and unlike fast food chains’ morning meatballs or dusk-till-dawn deep-fried sugar cubes, it’s served all day long.
Bella Vita Pizzeria's menu is primarily divided among three things, two of which are brick-oven pizzas and paninis layered with fresh mozzarella and herbs. The third is pasta dishes—customers can choose from 13 entrees that include penne alla vodka and spinach ravioli with a fresh plum tomato sauce. Each entree can be ordered in individual or family sizes, the latter of which is ideal if you plan on finishing that cloning machine tonight.