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Fried Pizza Makes A Comeback At New Midtown Eatery Torino
By
Nell Casey
Published Aug 25, 2014
Modified Aug 25, 2014
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courtesy Torino
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By
Nell Casey
Published Aug 25, 2014
Modified Aug 25, 2014
Share
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The mini fried pizza boom may have peaked a few years back, but the trend lives on at a new Midtown eatery that's also bringing some Italian trattoria atmosphere to the tourist clogged streets north of Times Square. David Sasson—who operates Park Avenue's Barbounia and Union Square's much discussed Pavilion restaurant—turns his attentions to broad stroke Italian, opening up Torino Restaurant with chef Carlo Bigi.
There's not one single region of the country represented here, though Bigi does hail from Turin. Seafood and veal feature heavily on the menu, in dishes like Linguini Clam ($23) with the chef's homemade pasta and Manila clams in a garlic emulsion and the Vitello Tonnato appetizer ($17) made from roasted veal that's been chilled then served with tuna, capers, lemon and anchovies. Fried pizzas are topped with a traditional Buffalo Mozzarella ($18) or the cold, brunch-like Smoked Salmon ($19) with sour cream and a mache salad.
For all the craziness outside the doors, the restaurant exudes a classy yet cozy charm, with stools overlooking the open kitchen, a beautiful marble-topped bar and colorful seat cushions adorning the dining room chairs. There's even more going on outside, with seating for 150 beneath bright orange tents—at least while the weather holds out. The restaurant currently serves both lunch and dinner with a brunch in the works featuring a Tanteo Jalapeno Bloody Maria.
1700 Broadway at 53rd Street, (212) 757-2233; website
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barbounia
carlo bigi
david sasson
italian
midtown
new restaurant and bar radar
torino
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Nell Casey
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