Grazie Nonna, a pizza and red sauce joint, debuts at Midtown Center tomorrow.
“Gerald and I have a common interest in Italian-American cooking and a side obsession with pizza,” says Patten. “And this is the real deal pizza.”Pigeon-holers might be disappointed that the kitchen isn’t focusing on any one pizza style, per se. The guys bonded over a love of thin, slightly crunchy New York-style pizza, but then mixed in some fancy flour and came up with some not-so-traditional combos like aged and fresh mozzarella, provolone, spicy pepperoni, and a vodka sauce swirl.
for inspiration. Diners in the sleek, 86-seat dining room can start with antipasti platters piled with giardiniera, cheeses, and meats, or dig into plates of crispy calamari or clams casino. Pastas, or “macaroni,” include red sauce classics bucatini with meatballs—plus creations like a riff on Patten’s favorite sandwich from his native Philly with braised pork shoulder, broccoli rabe, cherry peppers, or pecorino.
Come outdoor dining season next year, the restaurant will unveil a “pizza garden” with an al fresco bar. For now, drinkers can saddle up to the bar for 70s style amaretto hours and a variety of negronis.
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