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).
Tonda (CLOSED)
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Details
- Address:
- 235 E 4th St
- New York
- Cross street:
- between Aves A and B
- Contact:
- View Website
- 212-254-2900
- Transport:
- Subway: F to Lower East Side–Second Ave
- Price:
- Average pizza: $12. AmEx, MC, V
- Opening hours:
- Mon–Fri 5pm–2am; Sat, Sun 11am–4:30pm, 5pm–2am
- Do you own this business?
- Sign in & claim business
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