Tiella: 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.

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.

1109 1st Avenue, 212-588-0100

beny's delice

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