first restaurant that Bob Giraldi collaborated on with the boys from Bread, Luigi Comandatore and Dario Milanin, BREADTribeca. Located on Church Street, right off of 6th Avenue, BREADTribeca opened in 2003 as the older brother to the original Spring St. outpost, Bread. Its the restaurant where the three guys first merged their culinary and aesthetic tastes, a mix of old world and brand new, BREADTribeca might serve as a nice appetizer for those who just can't wait for Tonda to open in March. Not to mention that Frommer's took notice of the "wood-burning oven [that] turns out excellent thin-crust pizzas and roasted meats". Wait until they see what kind of pizza oven we've got cooked up for Tonda.
Wednesday, February 25, 2009
BREADTribeca
We know the East Village has most everything you need in life, but, at times, there is incentive to trek elsewhere sometimes. Case in point, the first restaurant that Bob Giraldi collaborated on with the boys from Bread, Luigi Comandatore and Dario Milanin, BREADTribeca. Located on Church Street, right off of 6th Avenue, BREADTribeca opened in 2003 as the older brother to the original Spring St. outpost, Bread. Its the restaurant where the three guys first merged their culinary and aesthetic tastes, a mix of old world and brand new, BREADTribeca might serve as a nice appetizer for those who just can't wait for Tonda to open in March. Not to mention that Frommer's took notice of the "wood-burning oven [that] turns out excellent thin-crust pizzas and roasted meats". Wait until they see what kind of pizza oven we've got cooked up for Tonda.
first restaurant that Bob Giraldi collaborated on with the boys from Bread, Luigi Comandatore and Dario Milanin, BREADTribeca. Located on Church Street, right off of 6th Avenue, BREADTribeca opened in 2003 as the older brother to the original Spring St. outpost, Bread. Its the restaurant where the three guys first merged their culinary and aesthetic tastes, a mix of old world and brand new, BREADTribeca might serve as a nice appetizer for those who just can't wait for Tonda to open in March. Not to mention that Frommer's took notice of the "wood-burning oven [that] turns out excellent thin-crust pizzas and roasted meats". Wait until they see what kind of pizza oven we've got cooked up for Tonda.
Monday, February 23, 2009
Il forno
Today we're going to show you the first image (click to enlarge) from that grand, fantastic oven we're building for Tonda. 
The centerpiece of TONDA will be an 8 foot wide fire-burning oven at the entrance, in which the majority of the menu offerings will be baked and grilled on a rotating stone pivot. Crusts will be consistently thin and crisp-charred given the 600 plus degree temperature of the oven. There's only a few other ovens like this in the United States, and this will be the first of its kind in New York City.
The centerpiece of TONDA will be an 8 foot wide fire-burning oven at the entrance, in which the majority of the menu offerings will be baked and grilled on a rotating stone pivot. Crusts will be consistently thin and crisp-charred given the 600 plus degree temperature of the oven. There's only a few other ovens like this in the United States, and this will be the first of its kind in New York City.
Wednesday, February 18, 2009
La Prima Fotografia
We don't want to give too much away, but we scored a few photographs from the construction 
process of Tonda that we'll be unveiling over the next couple days, thanks to our resident photog Joe Graham. We know its just a photo of plateware, but pretty soon those plates will be piled with food, so you'll have to excuse our pre-opening excitement. Check back in the next couple of days for more photos.
process of Tonda that we'll be unveiling over the next couple days, thanks to our resident photog Joe Graham. We know its just a photo of plateware, but pretty soon those plates will be piled with food, so you'll have to excuse our pre-opening excitement. Check back in the next couple of days for more photos.
Wednesday, February 11, 2009
"Ta-da: It's Tonda"
One of our favorite New York blogs, EV Grieve gave us a little
welcome to their neighborhood, the East Village, the other day, and even snapped a sleuth-y pic of the temporary signage we have up at the site. Go read their announcement and start getting excited.
welcome to their neighborhood, the East Village, the other day, and even snapped a sleuth-y pic of the temporary signage we have up at the site. Go read their announcement and start getting excited.
Tuesday, February 10, 2009
Bon Appetito
Welcome to the blog home of the Tonda, the soon-to-be-open pizzeria in New York City's exciting East Village
. Opening in March of 2009 at 235 E. 4th Street, Tonda promises to be a tasty addition to the neighborhood's scene - a neighborhood which has become NYC's destination for culinary treats and libations. With thin, crisp pizza from baked on a rotating stove pivot at 1000 degrees as the centerpiece of Tonda's kitchen, we promise to satisfy those proud, plentiful New York pizza lovers - the royalty of American pizza aficianados - with quality, nutrition, and value. Ours will be a place that warrants eating, lingering, and repeat visits.
There's truly nothing more exciting than opening a brand new restaurant, especially in New York City, the restaurant capital.
But it also takes determination and dedication, which we'll document on the blog. On our blog, we will keep you up to date on everything that goes on with the opening, cooking, and enjoying of a New York City restaurant, from construction reports, early reviews, and opening celebrations, we hope to complement the quality of Tonda's cuisine with a helpful and entertaining blog. There will be comprehensive menus, sneak-peek pictures, staff interviews, and much, much more. We hope you check back to the blog as regularly as you will the restaurant. Bon Appetito
. Opening in March of 2009 at 235 E. 4th Street, Tonda promises to be a tasty addition to the neighborhood's scene - a neighborhood which has become NYC's destination for culinary treats and libations. With thin, crisp pizza from baked on a rotating stove pivot at 1000 degrees as the centerpiece of Tonda's kitchen, we promise to satisfy those proud, plentiful New York pizza lovers - the royalty of American pizza aficianados - with quality, nutrition, and value. Ours will be a place that warrants eating, lingering, and repeat visits.There's truly nothing more exciting than opening a brand new restaurant, especially in New York City, the restaurant capital.
But it also takes determination and dedication, which we'll document on the blog. On our blog, we will keep you up to date on everything that goes on with the opening, cooking, and enjoying of a New York City restaurant, from construction reports, early reviews, and opening celebrations, we hope to complement the quality of Tonda's cuisine with a helpful and entertaining blog. There will be comprehensive menus, sneak-peek pictures, staff interviews, and much, much more. We hope you check back to the blog as regularly as you will the restaurant. Bon Appetito
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