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Photograph: Jakob N. LaymanMaialona pizza (coppa, soppresata, spicy salami, arugula, parmigiano) at Nicoletta
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Photograph: Jakob N. LaymanCrispy chicken wings at Nicoletta
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Photograph: Jakob N. LaymanFior di latte topped with strawberries, pistachios and caramel at Nicoletta

The Feed first look: Nicoletta

Michael White debuts his first pizzeria in the East Village

By Mari Uyehara
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In the past few years, chef Michael White has crisscrossed Gotham, erecting standard-bearing beacons of Italian cuisine: the gleaming seafood temple Marea on Central Park South; the raucous Bolognese trattoria Osteria Morini in Soho; and the hushed fine-dining hotel restaurant Ai Fiori in Midtown East. Now the empire-building toque sets his sights on the East Village to debut his first pizzeria: Nicoletta, a 58-seat, brick-walled joint expected to debut on June 13 with sidewalk seating, pitchers of beer and, yes, delivery coming soon. In the open kitchen sit two hulking Marsal brick ovens, which chef de cuisine Ben Lee will fire up for seasonal pizzas, such as radicchio or porcini with Taleggio cheese, plus a smattering of other dishes, including specials like bone marrow pizzaiola. Antipasti, lasagna napoletana and pastry chef Bob Truitt's fior di latte (Italian soft-serve) round out the simple menu. The beverage selection also befits the casual vibe with both tap wine (house red and white) and beer (Birra Morini: a proprietary lager and stout from Wisconsin's Lakefront Brewery). White also brings more to the New York City pizza canon than his own pies—each table features a custom-designed tiered pizza rack that extends up from the center, freeing up precious surface real estate. 160 Second Ave at 10th St (212-432-1600, nicolettanyc.com)

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