clock menu more-arrow no yes mobile

Filed under:

Eater Inside: Tonda

New, 3 comments

[Krieger, 3/24/09]

East Village: Anyone who stopped in for a meal at the AvroKO designed EU before it closed last month will be familiar with the space. But owner Bob Giraldi made some significant changes to the room when he decided to convert it into a pizza joint. In addition to the obvious $30,000 slow-rotating 1,000-degree wood-burning pizza oven, they've painted the brick white, replaced the long communal table and raised tables at the entrance with a series of low two and four tops, and added in new shelves populated with wine and pizza-making accoutrement. Luckily, they didn't change too much—since this space was gorge—but one gets the sense of starting over. She opens tonight at 5:30. The full menu is below; further coverage can be found here, here, and here.

PRELIMINARY MENU

“NEAPOLITAN
STREET
FOOD”


SMALL 
PLATES

Fried 
artichokes



Homemade
 bread
sticks
 with prosciutto 
di 
Parma

 and
 goat 
cheese



Cauliflower 
pine
 nuts 
and

 raisins
 served
 on
 homemade

 rosemary 
focaccio




 6


Scagliuzzoli 
(fried 
polenta)


 5.5


Fried 
mozzarella




 5


Wood
 oven
 cooked
 eggplants 
pie


 7


Panzarotti

 (Neapolitan
potato
balls)



 6


Homemade
 bruschetta
 with

 sauteed 
calamari
 fresh
 tomato,

 olives, 
and 
pine 
nuts
 



6.5


Grilled 
veggies 
on homemade 
radicchio
 bread
 

9


Fried
 onions
 and 
zucchini



 7





Pizze

 (12’)

Margherita, 
tomato,
 and
 mozzarella
 12




Broccoli
 di
 rape 
and

 spicy
 sausage
 
15

Pesto, potato, string beans 15


Fresh tomato, smelt, parsley, roasted garlic
 15
Beef 
carpaccio,
 arugula,

 shaved 
parmigiano


 15
Roasted 
egg,
 speck 
asparagus,
 mozzarella,
 fresh
 tomato
 15



Marinara, tomatoes, anchovies, garlic 9.5




Vegetarian,
 tomato,
 mozzarella,
 eggplants,
 artichoke 
mushrooms
 13



Quattro 
stagioni, 
tomato,
 mozzarella





 14


Prosciutto
 di
 parma
 arugula
 


14


Cacio cavallo,
 capocolla,
 olives
 


14


Tuna
 capers 
olives




 13


Sausage,
 red 
peppers,
 onions
 


12


Shrimp
 arugula
 parmigiano



 15


Speck
 gorgonzola




 15


Quattro formaggi,
 gorgonzola,

 cacio cavallo,
 mozzarella,

 parmigiano





 14


Prosciutto
 cotto 
mushrooms
 


11


Fresh
 tomato
 mozzarella



 11



FOCACCIA

Plain,
 Rosemary,
 Olives 
or 
Sage 
pie

 with
 a 
choice 
of:







Prosciutto
 di 
Parma
 

6.5


Prosciutto
 cotto


 6.5


Speck
 




6.5


Salame




 6.5


Capocollo



 6.5



SALADS

Seafood
 salad
 



12


Arugula





 8.5


Pasta 
salad




 8.5


Shrimp
 salad
 



13


Crudites 
with 
goat
cheese


 9


Caprese




 9


Artichokes
 fennel
 and

 shaved 
parmigiano



 9



DESSERTS

Pizza
 with 
Nutella



 5


Sorbetto
 al 
limone



 5


Ice 
cream, 
gelato



 5


Cannoli





 5


Cheesecake
 



5


Tiramisi




 5


Fruit
Plate




 5

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world