‘Dine. Revel. Repeat’… With Pleasure!

Nicoletta

The casual younger sibling of big-hitter Marea, Nicoletta is chef Michael White’s brand-spanking new, back-to-basics homage to the most universally-recognised Italian dish – the humble pizza. With its much-hyped June opening in New York City’s perpetually-hip East Village, and with General Manager Adele Legult and chef and pizzaiolo Ben Lee rounding out the all-star cast, the lipstick-red, cafeteria-style stage is well and truly set for Nicoletta’s ascent to cult blockbuster heights.

There are a handful of zesty antipasti starters and salads, plus homemade gnocchi and lasagna, but without question the specialty brick oven-baked pies are Nicoletta’s focus and trump card. The gigantic, chewy-crusted, verging-on-deep-dish-style wheels are piled high with some familiar (read: Parmigiana and Calabrese), some reinvented (Carbonara) and some far from ordinary combinations. Patatona is topped with crushed yukon gold potatoes, Nueske’s bacon, caramelized onions, rosemary and crème fraiche, while Salsiccia is a mountain of mozzarella, fennel sausage, calabrian chiles, broccoli rabe, marinated tomatoes and garlic. Draft beer and hand-picked wines have been specially chosen for their pizza-pairing properties, and the tempting dessert menu focuses on fabulous flor di latte soft-serve gelato with your choice of ten toppings, including salted caramel and dark chocolate sauces. There’s even a delivery service, so couch-surfers can get the goods too. Simply bellisimo!