Everything is homemade at this neighborhood Neapolitan trattoria, from the bread to the cured salmon carpaccio to the limoncello-spiked sponge cake filled with lemon-scented cream. Executive chef Peppe Castellano worked his way from Capri, Italy, to Tony May's Gemelli and San Domenico in NYC, but really made his name at Gran Gusto in Cambridge, MA, where Bostonians lined up for his artisan pizza. Tiella marks his return to the City. The restaurant is named for the cast-iron pan that holds his signature personal pies with highbrow ingredients; they're fired in a wood-burning oven, as are the Italian-style fish dishes, baby chicken and fillet of beef.
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