Beverly Barnes gave Tonda a long and lengthy review, highlighting some of our very favorites. "A pizza with tuna, capers and olives ($13) may sound like a stretch, but it actually makes for a satisfying and delicious meal since all of the potent flavors manage to soothe one another and create a sharp—but not overly briny—harmony." And she loved the deserts, especially "Tonda’s Nutella pizza ($5), which is especially tasty when paired with a simple, sweet bowl of pineapple ($5)."
Showing posts with label East Village. Show all posts
Showing posts with label East Village. Show all posts
Monday, June 29, 2009
Press-ed
The New York Press, one of our favorite free publications, has taken notice of Tonda in a big way.
Beverly Barnes gave Tonda a long and lengthy review, highlighting some of our very favorites. "A pizza with tuna, capers and olives ($13) may sound like a stretch, but it actually makes for a satisfying and delicious meal since all of the potent flavors manage to soothe one another and create a sharp—but not overly briny—harmony." And she loved the deserts, especially "Tonda’s Nutella pizza ($5), which is especially tasty when paired with a simple, sweet bowl of pineapple ($5)."
Beverly Barnes gave Tonda a long and lengthy review, highlighting some of our very favorites. "A pizza with tuna, capers and olives ($13) may sound like a stretch, but it actually makes for a satisfying and delicious meal since all of the potent flavors manage to soothe one another and create a sharp—but not overly briny—harmony." And she loved the deserts, especially "Tonda’s Nutella pizza ($5), which is especially tasty when paired with a simple, sweet bowl of pineapple ($5)."
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, March 30, 2009
L'uomo dietro la pizza
We've spent so much time talking about the pizza, that we've barely given a shout to the man behind Tonda, Bob Giraldi. 
Bob is the renaissance man of the New York restaurant world. A Pratt graduate, a "Mad Men" ad-exec in the 60's, a professor at SVA, a commercial and music video director (Pat Benatar's "Love is a Battefield" and Michael Jackson's "Beat It", heard of either of those?), and now, one of the most prolific restaurateurs in New York. With Jo-Jo, Jean-Georges, Vong (and its London and Hong Kong outposts), Patria, BREADTribeca and Diablo Royale on his resume, New York just wouldn't taste the same without him. His expansive creativity allows him to not only provide the best food, but the best visuals as well. Bob directed a commercial for Tonda last night himself. Look out for it on NBC LXTV (and a video of it here on the blog). There were over a hundred people there to join the celebration.
Photo by Daniel Krieger
Bob is the renaissance man of the New York restaurant world. A Pratt graduate, a "Mad Men" ad-exec in the 60's, a professor at SVA, a commercial and music video director (Pat Benatar's "Love is a Battefield" and Michael Jackson's "Beat It", heard of either of those?), and now, one of the most prolific restaurateurs in New York. With Jo-Jo, Jean-Georges, Vong (and its London and Hong Kong outposts), Patria, BREADTribeca and Diablo Royale on his resume, New York just wouldn't taste the same without him. His expansive creativity allows him to not only provide the best food, but the best visuals as well. Bob directed a commercial for Tonda last night himself. Look out for it on NBC LXTV (and a video of it here on the blog). There were over a hundred people there to join the celebration.Photo by Daniel Krieger
Wednesday, March 25, 2009
Finalmente!
We opened last night to three cheers and lots of good people. And everything went off without 
a hitch. We even noticed Luigi grabbing pizzas from the oven himself to drop off at tables, and it looked like a lot of fun. And yes, we got a chance to take a break from all the action and grab a bite at the bar (in case you were wondering, we had the Pesto pizza and a glass of red). Eater got a chance to come in yesterday right before we opened and Amanda and their crew took some really beautiful photos for Eater Inside. The New York Times showed us a little love too. It seems people are taking notice, we hope you will too.
a hitch. We even noticed Luigi grabbing pizzas from the oven himself to drop off at tables, and it looked like a lot of fun. And yes, we got a chance to take a break from all the action and grab a bite at the bar (in case you were wondering, we had the Pesto pizza and a glass of red). Eater got a chance to come in yesterday right before we opened and Amanda and their crew took some really beautiful photos for Eater Inside. The New York Times showed us a little love too. It seems people are taking notice, we hope you will too.
Tuesday, March 24, 2009
Il giorno
Well, today's the day. Tonda is open. Its still cold out, still just the promise of warm weather, and a great day to share
a pizza (like the Margherita Pizza, shown to the right) and a bottle of wine. We invite you to do that at Tonda. We're open promptly at 5:30, perfect for you 9-5ers, and we'll be serving until midnight, suitable for the many all-nighters of the East Village. We look forward to seeing you.
a pizza (like the Margherita Pizza, shown to the right) and a bottle of wine. We invite you to do that at Tonda. We're open promptly at 5:30, perfect for you 9-5ers, and we'll be serving until midnight, suitable for the many all-nighters of the East Village. We look forward to seeing you.
Some New York Love
Urban Daddy, one of our favorite sources for restaurant news on the web, showed us some serious love 
yesterday to gear up for our opening. In addition to the beautiful photos they took, which we've included in this post, they had these wonderful things to say about us:
"...We'd love to stand by our on-the-record statement that booze is better than pizza, but at that point we hadn't tried the authentic Neapolitan pies from Tonda. And we're here to report that they're cooking up something special in the East Village. Below, our first look inside the new pizza hotness, opening tomorrow for dinner and in the coming week for take-out and delivery.
With a slew of recent pizza openings, and a neighborhood chock full of chesty pie-slingers (Una Pizza Napoletana, Artichoke, Luzzo's), you know that the folks behind Tonda (a partnership between the Bread and Mercer Kitchen honchos) had to do something big to bring the heat… so they literally brought the heat.
The
glorious centerpiece of the whole operation is their $30,000 slow-rotating 1,000-degree wood-burning pizza oven, sitting in full view of your table. And naturally, the Naples native (say hi to Michele when you drop by) they shipped in to tame the flames.
What that means for you is piping hot thin crust masterpieces (your first move should be the pesto/potato/string bean or the beef carpaccio/arugula/shaved parmigiano), washed down with a little Brunelli, all taken in a rustic room reminiscent of a modern farmhouse with whitewashed brick walls, black and white photos and a skylight above to keep things on the airy side..."
Thanks Urban Daddy!
yesterday to gear up for our opening. In addition to the beautiful photos they took, which we've included in this post, they had these wonderful things to say about us:"...We'd love to stand by our on-the-record statement that booze is better than pizza, but at that point we hadn't tried the authentic Neapolitan pies from Tonda. And we're here to report that they're cooking up something special in the East Village. Below, our first look inside the new pizza hotness, opening tomorrow for dinner and in the coming week for take-out and delivery.
With a slew of recent pizza openings, and a neighborhood chock full of chesty pie-slingers (Una Pizza Napoletana, Artichoke, Luzzo's), you know that the folks behind Tonda (a partnership between the Bread and Mercer Kitchen honchos) had to do something big to bring the heat… so they literally brought the heat.
The
glorious centerpiece of the whole operation is their $30,000 slow-rotating 1,000-degree wood-burning pizza oven, sitting in full view of your table. And naturally, the Naples native (say hi to Michele when you drop by) they shipped in to tame the flames.What that means for you is piping hot thin crust masterpieces (your first move should be the pesto/potato/string bean or the beef carpaccio/arugula/shaved parmigiano), washed down with a little Brunelli, all taken in a rustic room reminiscent of a modern farmhouse with whitewashed brick walls, black and white photos and a skylight above to keep things on the airy side..."
Thanks Urban Daddy!
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.
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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