Tiella is proud to announce that starting today and every Tuesday night, Chef Castellano will be turning his famous 6" Tiella into the traditional 12" Neapolitan pie after popular demand. From the favorite Tartufo pizza with prosciutto and fresh shaved black truffle to the new Reginella,...
Read More
GREAT JOB! Chef Peppe Castellano of Tiella Restaurant has been invited and to be honored into the James Beard Foundation Greens (foodies under 40) for their 11th Annual Holiday Party at the Beard House. Great Job Team!...
Read More
$75.00 per person -or - $125.00 paired with wine Check out the 5 Course Tasting Menu at left....
Read More[caption id="attachment_47" align="aligncenter" width="150" caption="It's Restaurant Week in NYC!!"][/caption]...
Read MoreZAGAT RATED (with Exceptional Service and Cuisine) Oct 8th 2011: "Eastsiders salute this Italian "hideaway" for its "creative" Neapolitan cooking, ranging from "superior pastas" to the "must-get", pan pizza–like namesake dish; the food arrives in a "tight" "railroad" setting and is no bargain,...
Read MoreFood Networks' Food & Wine Festival 2011...
Read More"Named for traditional cast-iron pans, tiellas, which are deployed for an appetizer section of pizza-esque creations topped with combos like stracciatella and truffle, and foie gras and prosciutto. They're baked in the restaurant's 800-degree wood-burning oven, which has the curious honor of being the smallest...
Read More