Tonda (CLOSED)

Restaurants, Italian East Village
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The oven at this Neapolitan-style pizzeria in the former E.U. space is equipped with a special rotating stone floor, calibrated so that the pizzas will be ready after one full turn in the impressive 1,000-degree heat. Pizzaiolo Michele Sceral—a Naples-born master—will bake standards as well as custom pies, such as pesto with potato and string beans. A menu of Neapolitan street foods will include panzerotti (potato balls) and scagliuzzoli (fried polenta).


Venue name: Tonda (CLOSED)
Address: 235 E 4th St
New York

Cross street: between Aves A and B
Opening hours: Mon–Fri 5pm–2am; Sat, Sun 11am–4:30pm, 5pm–2am
Transport: Subway: F to Lower East Side–Second Ave
Price: Average pizza: $12. AmEx, MC, V
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