Pazzia
Restaurant · Bar · Brick Oven Pizza
1574 2nd Avenue
(Between 81st and 82nd)
New York, NY 10028
Tel: 212-772-2220
Email: info@pazzianyc.com
Website: http://www.pazzianyc.com/
Only open for dinner and closed Mondays.
Directions:
From Eastern Routes
I-495 W thru midtown tunnel, slight right toward E 37th St. Slight left at E 37th St. Take the 1st right onto 3rd Ave. Turn right at E 82nd St. Take the 1st right onto 2nd Ave. Pazzia is located on the left at 1574 2nd Avenue.
From Western Routes
Lincoln tunnel, Take the exit toward W 40th St.Turn right at W 40th St. Turn left at 3rd Ave.Turn right at E 82nd St. Take the 1st right onto 2nd Ave. Pazzia is located on the left at 1574 2nd Avenue.
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CIOPPINO Red Snapper Striped Bass Monk Fish, Shrimps, Mussels, Clams, Scallops and Calamari in a Fish Broth
Pazzia is the Upper East Side’s take on an Italian trattoria. Open only a few months, the attractive restaurant’s decor is trendy with a sleek, urban-chic touch, offering two rooms. The first is a pleasant bar with a few marble top tables. But take a left turn and you enter an upscale main dining room with with clothed tables, Siena and burgundy striped walls, hung with amusing colorful posters, warm mood lighting and French door that open onto the Avenue.
They offer a wide selection of appetizers, salads, pastas, seafood,, entrees desserts and specialty brick oven pizzas (listed on a separate menu). Our favorite had a crispy crust, topped with tomato sauce, cheese, bacon, clams and truffle oil). They have a full bar that turns out fine martinis and Pazzia is owned by Tony Pecora, one of Manhattan’s more prolific (yet lesser-known) restaurateurs, whose early successes included the excellent Letizia and elegant Ciao Europa in the Warwick Hotel and who also owns the delightful Il Punto and.Albella, a downtown hotspot that we plan to review soon.
On request the restaurants offers a gluten-free menu. For celiac sufferers, this is wonderful because it means they can enjoy the excellent pizza, pasta, house-made bread and cheesecake. What puts Pazzia on the culinary map are its fresh ingredients and honest interpretations of such dishes as Strozzapreti Pasta, GARGANELLI AL RAGU’ DI BRACIOLE Pasta served with Beef Rollatini Ragu, Cherry Tomato Sauce, Flavored Garlic, Parmigiano Reggiano Cheese, A sensation play on lasagna: TIMBALLO or Layers of wide Ribbon Pasta, Bechamel, Meat Ragu and Parmigiano Reggiano. Rice lovers will adore RISOTTO AI FRUTTI DI MARE Risotto with Mixed Seafood (Clams, Mussels, Calamari, Sea Scallops and Shrimps.
Suggested entrees include Veal Scallopine, a qunique Turkey Osso Bucco, Chicken with a delicate garlic and white wine sauce or luscious Grilled Tender Rib Lamb Chops, The choices are abundant and one.comes to Pazzia to enjoy earthy Italian fare with a bow to today’s culinary trends.
Desserts are homemade and equally delicious. Don’t miss the outstanding Tiramisu, poached pear and terrific Biscotti and Cappuccino, The wine list is short but well selected and prices are surprisingly gentle for such a pleasant experience. Special Kudos to service, orchestrated by manager Raoul. From buss-boys to waiters, it is truly service with a smile and a feeling of my home is your home. Indeed we think you’ll feel equally at home and enjoy this find, which we seem to be the first to review.
Copyright 2010 By Punch In International. All Rights Reserved Disclosure
Prices & Ingredients Subject To Change
Pizzette | Vegetarian Menu | Dessert | Pre-Fixed
Appetizers
SFIZI ALL’ ITALIANA . . . . . 13
Prosciutto, Mozzarella Cheese, Grana Padano, Mortadella, Sorpressata, Roasted Peppers and Olives
MELANZANE SOTT’OLIO . . . . . 10
Eggplant Carpaccio, Balsamic Vinegar and Extra Virgin Olive Oil
CALAMARI FRITTI . . . . . 14
Fried Calamari Tomato Sauce with a hint of heat
CARPACCIO DI MANZO . . . . 16
Paper Thin Slices of Pepper-Crusted Filet Mignon, Arugula, Shaved Parmigiano and Lemon Dressing
TORTINE DI GRANCHIO . . . . . 15
Miniature Crab Cakes, Frisse, Corn, Fried Capers, Fennel, Roasted Peppers and Spicy Sauce
CAPRESE . . . . 14
Imported Buffalo Mozzarella, Beefsteak Tomatoes and Balsamic Reduction
SEPPIOLINE AL FORNO . . . . 15
Baby Seppia (Tender Squid) Herb Crusted and Baked
CARCIOFINI RIPIENI . . . . 14
Stuffed Artichoke Hearts, Baked in Fresh Tomato Sauce
Soup
MINESTRONE . . . . . 8
The Original Vegetable Soup
PASTA E FAGIOLI . . . . . 9
Pasta and Beans
Salads
CETRIOLI E POMODORI . . . . . 10
Cucumbers, Tomatoes and Balsamic Dressing
MORE DI GELSI . . . . . 12
Baby Greens, Cherry Tomatoes, Berries, Honey Toasted Walnuts and Balsamic Dressing
PERA . . . . . 11
Pear Poached in Red Wine with Cinnamon Sticks with Arugula, Gorgonzola Cheese, Bacon, Walnuts and Lemon Dressing
CAESAR SALAD . . . . . 9
Romaine Lettuce with a Homemade Caesar Dressing, Anchovies and Bacon
MIXED GREEN SALAD . . . . . 8
Baby Greens served with Balsamic Dressing
ARUGULA SALAD . . . . . 8
Baby Arugula served with Balsamic Vinegar and Shaved Parmesan
Sides
BIETOLE STUFATE . . . . . 8
Stewed Swiss Chards in Vegetable Broth, Cherry Tomatoes and Parnigiano Cheese
RAPETTE E FAGIOLI . . . . . 9
Baby Broccoli Rabe with Baked White Beans
CICORIE E FAVE . . . . . 8
Bitter Greens with Fava Beans Puree
BROCCOLI RABE . . . . . 9
Sauteed Broccoli Rabe with Garlic & Olive Oil
Pasta
PIZZOCCHERI AI FRUTTI DI BOSCO . . . . 16
Short Ribbons of Homemade Whole Wheat Pasta, Raspberry Vodka, Porcini Mushrooms, Splash of Tomato Sauce, Shallots and Sage
SPAGHETTI AL PEPERONCINO E PESTO DI CARCIOFI . . . . 15
Red Spaghetti with Artichoke Olive Pesto
TIMBALLO . . . . 16
Layers of wide Ribbon Pasta, Bechamel, Meat Ragu and Parmigiano Reggiano
GNOCCHETTI ALLA SORRENTINA . . . . 18
Homemade Gnocchi served with a Pachino Tomato Sauce, Fresh Mozzarella and Basil
STRASCINATE AL SUGO . . . . 15
Earlobe Shaped Pasta with Traditional Mediterranean Ragu
RISOTTO AI FRUTTI DI MARE . . . . 18
Risotto with Mixed Seafood (Clams, Mussels, Calamari, Sea Scallops and Shrimps)
LUNE D’ARAGOSTA . . . . 17
Lobster Ravioli in a Pink Cognac Sauce
STROZZAPRETI AL SUGO DI CINGHIALE . . . . 15
Curly Pasta with Cherry Vodka and Wild Boar Ragu
ZITI CON MELANZANE AL FORNO . . . . 14
Pasta with Eggplant, Tomato Sauce and Fresh Mozzarella Cheese Gratine
GARGANELLI AL RAGU’ DI BRACIOLE . . . . 16
Pasta served with Beef Rollatini Ragu, Cherry Tomato Sauce, Flavored Garlic, Parmigiano Reggiano Cheese
Main Courses
CIOPPINO . . . . 24
Red Snapper Striped Bass Monk Fish, Shrimps, Mussels, Clams, Scallops and Calamari in a Fish Broth
BISTECCA DI MANZO ARROSTITA . . . . 25
Char Grilled Sirloin Steak with Roasted Potatoes and Vegetables
POLLO ASSUT ASSUT . . . . 20
Chicken Pieces on the Bone Sauteed with Garlic, Rosemary, Lemon Juice and a splash of White Wine
SPIGOLA IN TEGAMINO . . . . 24
Filet of Striped Bass with Scallions, Olives, Cherry Tomatoes, Fresh Herbs in a White Sauce
COSTOLETTE DI AGNELLO AI FERRI (RACK ). . . . 25
Grilled Tender Rib Lamb Chops, Grilled Scallions and Potatoes
OSSOBUCO DI TACCHINO . . . . 24
Organic-Fed Turkey Ossobuco, Braised in Fresh Tomatoes, White Wine and Herbs served with Olive Leaf Shaped Pasta Spongy and Tender Strips of Honeycomb Tripe, Carrots, Celery, Rosemary, Sage, Onion, Diced Tomato and Peas
SALMONE ALLA BRACE . . . . 24
Grilled Atlantic Salmon served in a nest of julienne Vegetables and Roasted Potato
VITELLO SALVIA E CARCIOFINI . . . . 25
Veal Scallopine with Sage, Fresh Artichokes and Gaeta Olives
Pizzette
MARGHERITA . . . . . 12
Tomato Sauce, Mozzarella and Basil
NAPOLETANA . . . . . 13
Tomato Sauce, Mozzarella, Anchovies and Basil
SICILIANA . . . . . 13
Tomato Sauce, Mozzarella, Anchovies and Basil
ROMANA . . . . . 14
Tomato Sauce, Chicken, Onions, Red Peppers, Artichokes
PEPPERONI . . . . . 14
Tomato Sauce, Mozarella, Pepperoni
ARUGULA . . . . . 15
Tomato Sauce, Mozzarella, Prosciutto, Shaved Parmigiana, Arugula
FUNGHI . . . . . 13
Tomato Sauce, Mozzarella, Mushrooms
SALSICCIA . . . . . 13
Tomato Sauce, Mozzarella, Spicy Sausage
HAWAIIAN . . . . . 13
Ham & Pineapple
ISABELLA . . . . . 14
Tomato Sauce, Ricotta, Sausage, Olives
4 STAGIONI . . . . . 15
Tomato Sauce, Mozzarella, Olives, Artichokes, Basil
MARINARA . . . . . 12
Tomato Sauce, Garlic, Oregano, Anchovies, Basil, NO Cheese
TARTUFATA . . . . . 15
Tomato Sauce, Mozzarella, Truffle Oil, Basil
VERDURA . . . . . 15
Roasted Peppers, Eggplant, Mozzarella, Zucchini, Tomato Sauce
PIZZA BIANCHA . . . . . 16
Gorgonzola, Fontina, Parmigiana, Basil, NO Tomato Sauce
GENOVESE . . . . . 13
Spinach, Basil, Onions, Garlic, Green Peppers
ALLE VONGOLE . . . . . 15
Tomato Sauce, Clams & Crispy Bacon
Drinks
Coke . . . . . 3
Diet coke . . . . . 3
Ginger Ale . . . . . 3
Acqua Rocchetta Frizzante . . . . . 4
Acqua Rocchetta Naturale . . . . . 4
Espresso . . . . . 2
Decaf Espresso . . . . . 2
Cappuccino . . . . . 3
Decaf Cappuccino . . . . . 3
American Coffee . . . . . 3
Tea . . . . . 3
Plus NYC sales tax. Prices subject to change without notice.
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VEGETARIAN MENU Main Menu | Dessert| Pre-Fixed
Carciofi alla Griglia . . . . . 12
Grilled Artichokes, Shaved Parmesan Cheese, Mixed Greens, Cherry Tomatoes, Fresh Asparagus
Insalata Caprese . . . . . 10
Sliced Plum Tomatoes, Buffalo Mozzarella, Basil drizzled with Balsamic Vinegar
Zuppa di Crema di Patate . . . . . 10
Cream of Potato Soup, with Sweet Walnuts, Truffle Oil and Baby Spinach
Minestrone . . . . . 8
The Original Vegetable Soup
Timballo di Parmigiana di Melanzane . . . . . 12
Eggplant, Buffalo Mozzarella, Fresh Tomatoes with a Basil Sauce
Risotto ai Funghi . . . . . 18
Arborio Rice, Truffle Oil, Balsamic Reduction,Mascarpone Cheese
Gnocchi Pazzia . . . . . 16
Gnocchi Pasta with Sweet Pepper Puree, Ricotta Salata, Arugula Salad
Three Style Fresh Pasta . . . . . 18
Strozzapreti Genovese, Pappardelle in a Garlic Sauce, Cannelloni in a Pink Sauce
Plus NYC sales tax. Prices subject to change without notice.
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DESSERT MENU Main Menu | Vegetarian Menu | Pre-Fixed
Dessert – $8
PERA AL BAROLO
Poached pear with Barolo red wine & cinnamon served with Panna Cotta
CROSTATA AI FRUTTI DI BOSCO
Crispy tart filled with custard cream and mixed berries
TIRAMISU
The classic "pick me up"
ARANCE PAZZIA
Marinated orange with caramelized orange zest and orange liquor
TORTA AL FORMAGGIO
Italian Cheese Cake served with strawberry culis
TORTINO DI CIOCOLATO CON LAMPONI GRATINATI
Chocolate mousse cake with mixed berries gratine
CREMA BRUCIATA
Créme Brule
CROSTATA DI MELE
Caramelized apple tart with mixed berries & vanilla ice cream
TARTUFO
Italian ice cream Tartufo
GELATO
Vanilla or Chocolate
SORBET
Lemon or Mango
CANNOLI
Traditional Sicilian Cannoli filled with ricotta cream
AFFOGATO
Vanilla ice cream with flavored espresso coffee
FRUTTA MISTA
Fresh Mixed Fruit
FORMAGGI
Assorted Cheese Plate
Plus NYC sales tax. Prices subject to change without notice.
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DINNER PRE-FIXED MENU
Available Only on Monday –Tuesday – Wednesdays_
Antipasto
Grana Padano and black olives, Grilled Asparagus with tomato Prosciutto di Parma.
OR
Pazzia Salad
Mixed Baby Greens, cherry tomatoes, mixed Berries, honey toasted
walnuts & balsamic vinaigrette
OR
Minestrone
The Original Vegetable Soup
PIATTI PRINCIPALI
Lobster Ravioli
Lobster Ravioli in a pink Cognac Sauce
OR
Salmone alla brace
Grilled Atlantic Salmon served in a nest of Juliene vegetables & roasted potatoes
OR
Pollo Assut Assut
Chicken pieces on the bone sautéed with garlic, rosemary,
lemon juice and a splash of white wine
I DOLCI
Tiramisu
Lady finger cookies with mascarpone cheese and espresso
OR
Gelato or Sorbetti
Selection of homemade ice cream or sorbets
Wide selection of wine available!
1574 SECOND AVENUE( BET 81ST & 82ND ST) NEW YORK, NY10028 212-772-2220
WWW.PAZZIANYC.COM
$25
