Mia Dona
Cuisine New Italian
Address 206 East 58th St., NYC 10022
between 2nd and 3rd Avenues
Telephone 212-750-8170
Fax 212-750-8175
Date Established February 12, 2008
Owners Donatella Arpaia and Michael Psilakis
Executive Chef Michael Psilakis
Hours Lunch: Mon-Fri 12-2:30 p.m.
Dinner: Mon-Thurs 5-10:30 p.m.
Fri-Sat 5-11:00 p.m.
Sunday 5-9:00 p.m.
Brunch: Sat & Sun 11-2:30 p.m.
Menu Appetizers $8-12
Entrees $ 18-24
Pastas $15-17
Dessert $ 8
Brunch $
Wine Program: Italian, American, French
$30 - $150
The Space Designed by Matthew Sudock of M Design
Dining Rooms: 87 seats
Bar: 14
Private Events Matthew Gardiner
Approx. 30 ppl, $
House Policies Corkage Fee, Delivery, Pre-Fixe Lunch, Casual, All Major Credit Cards are Accepted, Full Bar
Donatella Arpaia and Michael Psilakis bring casual chic Italian to UES
The story of Mia Dona began just a few blocks away on 52nd street where Dona once stood. Dona was the first restaurant created by dynamic restaurateur Arpaia and the celebrated chef Psilakis. There, the pair cultivated "First Generation Cuisine" that paid homage to their respective Italian and Greek heritages. Dona was forced to shutter due to a real estate deal less than a year after its opening.
Teaming again with Matthew Sudock who designed the original Dona and Anthos,Mia Dona unfolds with a palette of natural woods and white-washed brick with gilded details. With its residential design elements and three-room layout, Mia Dona is modeled after a chic apartment where Donatella could entertain.
The three rooms, lounge, den and library-all with a distinct ambiance-make dining at Mia Dona a cozy experience that changes according to the seat. The lounge has a bubbling energy and is adjacent to the expansive stone-topped bar which features stylized brass taps and 15 wooden stools. The full menu is available at the bar at all times. Black and white Fornasetti plates, a memorable tabletop item from the original Dona, have been cleverly reinvented as wall decorations in the lounge.
The den, which houses six tables, is nestled in the middle and given a cozy glow by homey light fixtures and black and white floral textured wall paper. The zebra print carpet, a stand-out signature from Dona, is back and ties the den to the library. The shelved walls of the library hold homey trinkets and books stylishly covered in white paper. A large mirror on the back wall reflects the entire length of the three rooms, creating an airy center piece for the back room.
Though Psilakis is best known for his quest to put Greek cuisine on the modern culinary map, his career in the kitchen began at an Italian restaurant, so they chose to present an Italian theme. The expertly executed menu items include balanced dishes like Arugula and Chicory mixed with grilled onions, oven-dried tomatoes, aged provolone and pepperoncini with a Chianti vinaigrette; Burrata for two with blood orange, red onion, fennel and balsamic and Crispy Baccala with ricotta, potato, and garlic gremolata.
The two standout appetizers are Warm Calf’s Tongue with a Poached Egg, Mushrooms and Pecorino Romano and an outrageously delicious Crispy Rabbit with salt & vinegar fingerling chips and cucumber remoulade (worth a visit in itself).
In a section devoted to pasta, Psilakis tempts with firm, thick chitarra with manila clams, bay scallops, zucchini and pepperoncini, and an oven-baked clay pot of paccheri with plum tomato, basil, smoked mozzarella and fresh ricotta spooned on tableside. Psilakis’ signature gnudi-which earned the title of "Dish of the Year" from Bon Appetit when it was served at the original Dona-makes a comeback on the Mia Dona menu. But the Pasta Sleeper is al dente Pappardelle with White (pork) Bolognese, Toasted Hazelnuts and Pecorino.
Traditional Italian fare is offered along with some innovative dishes like Meatloaf encasing an eight-minute egg and the Best Braised Veal Breast with Escarole and Cannellini Beans imaginable. The best value of the entrees is a fabulous mixed grill, featuring Lamb Chops, Ribs, Cotechino (sausage) and Bone Marrow with Green Sauce, Currently just $24 (can they hold that price for a dish that would be 40% at most other restaurants?).
Adding to the concept of dining at Daniela’s, the whimsical wine list features a section of Daniela’s Picks including "Wines I Order When I’m Celebrating" and "Wines I Learned from My Father" and "Wines I Drink when I don’t have to pay the Check." The list also features a selection of wines by the glass and carafe as well as a section of personal one-liter glass pitchers of beer. And the bar turns out terrific martinis. The best dessert in the house is definitely the Gianduja Semifreddo.
With its cozy, bright interior and accessible and inventive Italian fare, Mia Dona is both a neighborhood hangout and dining destination and rates A Major on The Walman Report.
They’ve created ground-breaking modern-Greek in a fine-dining setting with Anthos. They’ve inspired trips to the Upper West Side for craveable rustic Greek at Kefi. And now, restaurateur duo Donatella Arpaia and Michael Psilakis venture into New Italian cuisine with Mia Dona-a casual Upper East Side enclave meant to evoke supper at Donatella’s home.
Mia Dona is open daily. Lunch is served Monday through Friday from noon-2:30PM. Brunch is offered on Saturday and Sunday from 11-2:30pm. Dinner hours are Monday through Thursday, 5-11pm, Friday and Saturday from 5-11pm and Sunday, 5-9 PM. The restaurant is located at 206 East 58th Street (off of Third Avenue); for reservations call 212-750-8170.
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