New York Times

Frank Bruni from the New York Times gave Tonda a shout-out in his New York pizza round up today, noting us for our "attractive setting, attentive service and side notes like respectable salads and snacks. Such niceties matter...".

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)."

Quite Presidential

We usually turn to Time Magazine for the latest news about Barack Obama. But now we've got another excuse to pick up this weeks issue: Tonda, and owner Bob Giraldi, are featured in a story called "Posh Slice: Pizza, a Budget Staple, Goes Upscale". We're in good culinary company in the article, not to mention writer David Kaufman calls out one of our favorite dishes, the Pesto Pizza. Since Time is so political, we just hope someone at the White House happens to catch the article. Michelle and Barack, we'd love to have you next time you're in town.

Superiore Chef

We watch Top Chef as much as any culinary-minded New Yorker, so we were pretty thrilled when Season Four contestant, Spike Mendehlson, who knows a thing or two about pizza, told New York Magazine he was including us in his self-described "New York pizza binge". Next time, Spike, say hello when you come to visit, and we might even throw you an apron and put you to work.

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.

Affamato?

New York Magazine's Melissa Hom took some beautiful photos of Tonda for their First Look feature that ran on the site last week. And, they were kind enough to let us show you some on the blog.







That last amazing picture is of our Shrimp, Arugula, and Parmigiano Pizza. Thanks to New York Magazine, and go here to see the rest of Melissa's wonderful pictures.

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.

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.

"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.

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