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.

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"!

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.