New Restaurant and Bar Radar: Tiella, Radish, Beny's Delice
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<strong>Tiella:</strong> Chef Peppe Castellano (Gran Gusto) is bringing his Cambridge-famous pizza skills to New York. However, his pie sounds more like something out of a certain windy city than a foldable, New York slice. For this, he'll use the namesake tiellaâa cast-iron pan used to make a calzone-esque pie. The pizza is cooked in a custom made wood burning oven, and filled with ingredients like foie gras, prosciutto and caprino goat cheese.<p></p>Besides pizza, the dinner menu is filled with modern Italian favorites. Pastas, which range from $18-$24, include fettuccine with a black ink cuttlefish sauce, papardelle with lobster and cauliflower ravioli in a saffron sauce. For "Secondi," there's veal scaloppini with smoked mozzarella and branzino filet with grilled eggplant. There's also an Italian-heavy wine list, with bottles from $28-$500. <p></p><em>1109 1st Avenue, 212-588-0100</em>
<strong>Radish: </strong>Now open seven days a week, Radish is offering seasonal prepared foods for Williamsburg on the go. The food could probably be described as homemade-chic, with homemade sodas, Brooklyn Brine pickles and Orwasherâs bread all on the menu. You could pick up some groceries, or get a pre-made picnic for McCarren Park with their picnic pack, which includes two sandwiches, ½ lb radish salad, ½ lb toasted orzo salad, gruyere gougeres and homemade ginger ale. And it's all ready to go on banana leaf plates!<p></p><em>158 Bedford Avenue, 718-782-2744</em>
<strong>Beny's Delice:</strong> As long as you're in the mood for pastries, Clinton Hill's new <a href="http://benysdelice.com/">Beny's Delice</a> has you covered on both the savory and sweet sides. Owner David Benizeri has worked in both New York and France, and his snacks show off Mediterranean flavors he picked up while overseas. On the savory side, there are salads and sandwiches like the Jambeur (ham, cornichons, butter), plus French friands stuffed with ground beef. On the sweet side, there are croissants, fruit mousses and madeleinesâall "very, very, traditional French," the pastry chef <a href="http://newyork.grubstreet.com/2010/07/benys_delice_a_sweet_and_savor.html">tells Grub Street. </a><p></p><em>903 Fulton Street, Brooklyn; 646-704-1315</em>