NYMag – Review
Posted on
May 19, 2011
“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 restaurant brick oven approved by New York state…”