NIZZA
630 Ninth Avenue ( Bet 44th & 45th Street)
NYC
Phone: 212-956-1800
Executive Chef Andy D’Amico
East of Nice
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Nizza (that’s what the Italians call Nice) features the foods of the Italian Riviera and Liguria. Chef Andy D’Amico continues his quest for excellence and succeeds with brilliance with a menu sporting 9 sections.
Its up to the diner- to create his or her own prefect experience. And perfect it is from “small Antipasti,” to baked specialties, fantastic mixed Mediterranean Cold Cuts or Salumi, Cheeses, Panini, Soups, Salads and Desserts. Wherever your meal starts, you’ll wind up in a fantastic place, that is eminently affordable with plates starting at $6 or (or a buck more for fabulous fried ravioli with creamy cheese), and topping out at $15 for the whimsically named “Terror Stricken Beef.”
Other fond memories include Socca with sage, onion and pecorino (Socca is a southern version of the North Italian Farinata, made of chickpea flour and olive oil. After being formed into a flat cake and baked in an oven, the socca is seasoned generously and eaten with the fingers while hot.), Pumpkin and Leek Soup Gratinee, Tomaxelle (stuffed veal rolls with arugula and meat sauce), all homemade breads and the wine list, which is a joy and filled with affordable surprises.
Don’t miss the delectable pine-nut semifreddo affogato for dessert. Nizza is a casual bôite “modishly” designed and a “bargain rated” A Major on the Walman Report.
WINE ON LINE
Restaurant Wine of the Week
Sagrantino Di Montefalco Dionigi, Umbria 2002: $74 at Nizza. An elegant blend of Sangiovese and Cabernet. This wine displays a lovely balance of acid and fruit. Comparing favorably with its more pricey Tuscan neighbors, its pairs beautifully with pizza, pasta, meats, assertively seasoned seafood and cheese.
Click Here To Visit Their Website
http://www.cantinadionigi.it/
Andy D’Amico’s latest study in taste follows in the chef’s footsteps from Nice Matin to Marseille to Nizza, one gets a certain sense of the chef as anthropologist at work here. D’Amico’s renditions of what a place tastes, smells and the impressions it leaves like are about as close as you’ll get to touching the culture.
While researching this latest project with partner and General Manager Robert Guarino (Marseille), the idea for Nizza coalesced into a racy menu of small and medium plates that are big on flavor, accessible and beautiful to see. All this reflects Andy’s recent travel; especially the vision of Nizza the room: it feels like an Italian sports car circa 1960. The sights are punctuated by the smell of great espresso; the sounds of cocktails glasses; and a long list of wines.
The menu sports 9 sections….its up to the diner – it is always up to the diner – to create his or her own prefect experience; and none will lack for subject matter: Piccoli Antipasti, Il Forno, Specialties, Salumi, Cheeses, Panini, Soups, Salads and Desserts. Where-ever your meal starts, you’ll wind up in a fantastic place….NIZZA.
Of course if you listen to Andy, your journey down the East bank of the Riviera might go something like this: Focaccette (fried ravioli with creamy crescenza cheese), Socca with sage, onion and pecorino (Socca is a southern version of the North Italian Farinata, made of chickpea flour and olive oil. After being formed into a flat cake and baked in an oven, the socca is seasoned generously and eaten with the fingers while hot.), Pumpkin and Leek Soup Gratinee, Tomaxelle (stuffed veal rolls with arugula and meat sauce), Pine Nut Semifreddo Affogato. All this for $40 is a steal! A seafood lover might take the Salt Cod Stew with potatoes, olives and Pignoli. The strongest of pasta cravings will be allayed by a dish of Pansoti (fresh pasta filled with herbs and greens and served in a walnut sauce). Nizza has to offer something for everyone and definitely for every day of the week.
Designed for sipping and supping Nizza’s décor is a palette of blond woods and mellow colors. There are 65 seats indoors, and an additional 20 outside during warmer weather. Nizza is a casual boite “modly” designed with fixtures that seem to come at you from all angles. Wine bottles from the 100 bottle list fill cubby holes and are displayed throughout the room and behind the white marble topped bar. 30 wines by the glass give guests even more choices, and more reason for celebrating at Nizza, after all who can resist and evening on the Italian Riviera…especially when it’s on Ninth Avenue in Manhattan.
HOURS
11:00AM - 2AM (Tues-Sat)
11:00AM – Midnight (Sun & Mon)
Open 7 Days a Week
NIZZA
Café & Wine Bar serving Riviera Cuisine
Breakfast*Lunch*Dinner*Late Nite
Chef Andy D’Amico
Antipasti
Foccaccette fried ravioli filled with creamy crescenza cheese 7
Ligurian Swiss Chard & Pancetta Torta 6
Fava Hummus with Pignoli and Hot Sauce 7
Panisse Gratin with Buttered Leeks & Fontina 5
Broccoli Bruschetta with Avocado & Walnuts 5
Prosciutto Crostini with Sheep Ricotta & Balsamic 7
Marinated Beets with Gorgonzola, Almonds & Honey 6
Roasted Tomatoes with Sheep Ricotta 6
Roasted Portobello with Marjoram, Sea Salt & Parmesan 6
Braised Pork Belly, Ragout of Fresh Summer Shell Beans 7
Ligurian Seafood & Vegetable Salad 6
Antipasto Platter chef’s choice of antipasti, meat & cheese with olives & focaccia 15
Soups
Escarole, white beans & faro 7
Ripe Tomato with semolina gnocchi 6
Macaroni, squash & peas 6
Salads
Arugula, pickled onions & parmesan 8
Bibb, gorgonzola, apples & Pignoli 8
Chicory, soppressata, roasted peppers, parmesan, garlic vinaigrette 9
Warm spinach, mushrooms, pancetta & egg 8
Crazy tomatoes and mozzarella 10
Romaine with anchovies and pecorino 9
Cured Meats 6 ea.. or 4 /12
Bresaola Capicola Mortadella Prosciutto Quercia Biellese Speck Pancetta Duck Salami Hot Sopressata
Cheese 1 / 5, 3 / 12 or 5 / 16
Epoisses cow France
Pont l’Eveque cow France
Telaggio cow Italy
Pecorino Sardo sheep Italy
Cottin goat Cal.
Gorgonzola cow Italy
Fontina cow Italy
Ubriaco sheep Italy
Panini
toasted
Capicola & Gorgonzola 8
Bresaola, Fig Jam & Tellagio 8
Speck, Asiago & Aioli 8
Lingua, Fontina & Cabbage Agrodolce 9
Grilled Eggplant, Peppers, Goat Cheese, Sun Dried Tomato Pesto 7
Portobello, Mozzarella, Arugula, Pesto 7
others
Asparagus Bruschetta with Walnut Pesto, 1 Fried Egg & Truffle Vinaigrette 8
Pan Banta of House Cured Sardines, Tapenade and Hard Cooked Eggs 9
Panisse, Fava Puree & Pepperonata 7
Duck Liver Mousse, Mustard & Onions 9
Kobe Beef, Roasted Tomato, Fried Onions & Red Pepper Remoulade 12
Grilled Swordfish, Roasted Peppers, Escarole in Garlic & Oil 10
Pancetta, Lettuce Tomato, Basil Mayo 8
Il Forno
Farinata with sage, onions & pecorino 9
Carciofi Arrostiti baked stuffed artichoke 8
Lasagna Pestoesh pasta, crescenza, basil and garlic sauce 10
San Remo Pizza tomato, anchovy, caper, garlic, San Remo olives 10
Pizza Provencal ratatouille, goat cheese & pesto 9
La Mia Pizza tallegio, pancetta, chili flakes, red onions & parmesan 11
Specialities
Warm Calamari & Potato Salad 10
Pansoti fresh pasta filled with herbs & greens in creamy walnut sauce 10
Lingiuni with swordfish, tomato, Pignoli, raisins & anchovy 13
Verdure Priene the little stuffed vegetables of Nice & Liguria 12
Terror Stricken Beef spicy marinated flat iron steak with shallots, capers, anchovy & vinegar sauce 15
Barnzino Fillet with roasted artichokes, potatoes & olives 16
Fritto Misto calamari, sardines, shrimps, mussels 14
Desserts
Pastry Chef John Lee
Affogato 6
Fresh Fruit Crostada 7
Zuppa Inglese & Berries 7
Lemon Semifreddo 6
Espresso Granite & Sambuca Cream 5
Gelati e Sorbetti 6
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