we've got to show you our delicious creations. And so we picked what we're hungry for this very moment: a Panino with Proscuitto and Egg, on crispy, hearty bread, with a refreshing pear salad. The exact thing we'd want to be eating al fresco in the sun. We'll have to wait for the weekend to come to indulge, but for now, this fantastic picture will suffice.
Tuesday, April 28, 2009
Paninos for Brunch
Yesterdays post about brunch just wasn't enough. We can't just tell you about our daytime cuisine, we've got to show you our delicious creations. And so we picked what we're hungry for this very moment: a Panino with Proscuitto and Egg, on crispy, hearty bread, with a refreshing pear salad. The exact thing we'd want to be eating al fresco in the sun. We'll have to wait for the weekend to come to indulge, but for now, this fantastic picture will suffice.
we've got to show you our delicious creations. And so we picked what we're hungry for this very moment: a Panino with Proscuitto and Egg, on crispy, hearty bread, with a refreshing pear salad. The exact thing we'd want to be eating al fresco in the sun. We'll have to wait for the weekend to come to indulge, but for now, this fantastic picture will suffice.
Ready For Our Close-Up
One of the pros of being a restaurateur/filmmaker, like Tonda's illustrious owner Bob Giraldi, are the beautiful cross art and genre possibilities. Tonda is one of many amazing pieces in Bob's repertoire. Which brings us to the premiere of "Leaving Naples", a short cinematic ode to Neapolitan Tonda chef Michele Sceral and the restaurant that he helms. Enjoy the film:
Monday, April 27, 2009
Manic Monday
Ok, so its Monday. And a Brunch-filled weekend seems a million miles away. But we want to give 
you a whole week to prepare: Tonda is now open for brunch on Saturdays and Sundays. New York Magazine was excited enough about it to post the announcment on their site. We're glad they put the Brunch Menu up as well so you'll have a whole week to pick out exactly what you'd like to eat, and which of our freshly made, all natural Frappe's to pair it with (The Mixed Berry Frappe goes fantastically with the Spinach, Pear, and Fennell Salad). This weekend will arrive quicker than the time it takes to say "Buon Appetito"!
you a whole week to prepare: Tonda is now open for brunch on Saturdays and Sundays. New York Magazine was excited enough about it to post the announcment on their site. We're glad they put the Brunch Menu up as well so you'll have a whole week to pick out exactly what you'd like to eat, and which of our freshly made, all natural Frappe's to pair it with (The Mixed Berry Frappe goes fantastically with the Spinach, Pear, and Fennell Salad). This weekend will arrive quicker than the time it takes to say "Buon Appetito"!
Monday, April 20, 2009
Il Ristorante della Settimana
Paper Magazine bestowed their highest culinary honor upon us recently, 
"Restaurant of the Week", and we're proud to accept. It puts us in pretty good company, like our sister restaurant Lulu, which was similarly honored last year. Maybe they were bowled over by the Scagliuzzoli (pictured left), Neapolitan fried polenta balls, filled with cheese.
"Restaurant of the Week", and we're proud to accept. It puts us in pretty good company, like our sister restaurant Lulu, which was similarly honored last year. Maybe they were bowled over by the Scagliuzzoli (pictured left), Neapolitan fried polenta balls, filled with cheese.
Wednesday, April 8, 2009
Dopo la cena
When you open a Neapolitan pizzeria in the heart of New York City, most of the attention is, of course, on the pizza. 
Which is perfectly and understandably fine, except that we'd think it a shame if people missed out on dessert & coffee. So let us remind you to order dessert and coffee (like the Tiramisu, to the left, which is as light as a feather). We had a decaf cappucino last night that relocated us right to Italy. And that might be because all of Tonda's coffee, even the dainty cups that its served in, come straight from Segafredo Zanetti, the leading Espresso producer in Italy. Its so good, Tonda could stand alone as a cafe. That doesn't mean we'll stop serving pizza, it just means you have more options.
Which is perfectly and understandably fine, except that we'd think it a shame if people missed out on dessert & coffee. So let us remind you to order dessert and coffee (like the Tiramisu, to the left, which is as light as a feather). We had a decaf cappucino last night that relocated us right to Italy. And that might be because all of Tonda's coffee, even the dainty cups that its served in, come straight from Segafredo Zanetti, the leading Espresso producer in Italy. Its so good, Tonda could stand alone as a cafe. That doesn't mean we'll stop serving pizza, it just means you have more options.
Monday, April 6, 2009
Zagat
It might not mean as much to you, the faithful Tonda diner, but to us, recognition from Zagat, a guide we follow all around the world, is serious business. 
So today when they put our listing up, and some amazing pictures on their site, we were pretty pleased. We also wanted an excuse to post the amazing picture to the left for you all to see. On a rainy day like today, the light shining through the windows in the picture looks especially inviting.
So today when they put our listing up, and some amazing pictures on their site, we were pretty pleased. We also wanted an excuse to post the amazing picture to the left for you all to see. On a rainy day like today, the light shining through the windows in the picture looks especially inviting.
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