Amici

Amateur photographer Jacob Donaldson was so impressed with his Brunch pizza last Saturday, he sent us in this delicious looking photo. If the pie doesn't look all too familiar to you Tonda-goers, its because its a bit of a custom job. Jacob is a vegetarian, but loves the Roasted Egg, Asparagus, and Cherry Tomato brunch pizza. Since it usually comes topped with piles of Speck, Jacob asks, and recieves, something a little special. And here's the result:

Cucina di Estate

We love pizza in the summer as much as anyone. In fact, so much is pizza associated with our youthful school vacation daliances that we can hardly separate the two. Little league pizza parties, anyone? But we're adults now, we've experienced New York City in balmy Augusts, and sometimes the heat leaves us wanting something a bit lighter for our plates. So we thought we'd remind everyone that while we'd never stop serving up our pizzas for kids at heart, of any age, we have some lighter fare for those upcoming summer heat waves.

First up is our Seafood Salad. Nothing satisfies us quicker on a scorching day than seafood:



Next is a salad of a different sort. Less seafood, more mixed greens, black olives, and cherry tomatos. But because Mediteraneans have learned over centuries that a little sea food goes a long, refreshing way, we top of the Haricots Verts with Italian Tuna:



You still need a morning cup, even in the summer, so why not a Brunch-time cappucino mixed with cooling Greek Yogurt and Granola:



And lastly, here's something that requires no appetite at all. Our Frappes, like this Mixed Berry version, are cold enough to stop the heat:



These choices, our variety of beers (try the Lucky Beer in the green Buddha bottles), white wines, and proseccos, and our wide open, airy windows, we hope to keep you cool summer.

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.

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"!