Everyone loves a good Spritz. So why not open a restaurant based on the iconic cocktail?
On April 28th, I went to the opening of Spritz in Times Square where pizzas, burgers, and burrata was served with various cocktails including variations of the Aperol spritz. The chic and playful space — featuring DJs and live performers — encourages social gathering, while the food emphasizes shared plate style Italian dining. Neopolitan-style thin crust Pizzas, including a classic Margherita, Rosso (Vegan with San Marzano tomatoes, Calabrian chili garlic confit) and Fungi (wild mushrooms, mozzarella, and fresh Parmigiano-Reggiano), are prepared in a wood burning oven from Naples. Homemade pastas include Spaghetti & Waygu Meatballs and Handmade Gnocchi. Classic Mediterranean appetizers include House Marinated Olives, Fritto Misto (calamari, shrimp, zucchini, citrus aioli & spicy marinara), Caprese Salad, Crispy Artichoke (fresh thyme, citrus aioli) and Spanish Charred Octopus (roasted cauliflower & salsa Verde). A second wood-burning oven is used solely for the preparation of wood-fired Angus Skirt Steak, Salmon and Whole Branzino.
Guests are invited to experience a fun and casual atmosphere that instantly transports them to the streets of Cinque Terre. Helmed by acclaimed chef David DiSalvo (STK, Puttanesca), the flavorful menu is a labor love inspired by DiSalvo’s youth cooking alongside his Sicilian grandmother. The Front of the House is manned by General Manager Gabriel Solano, who brings a wealth of experience from the Mandarin Oriental New York, The Stone Rose, the Mercer Hotel and the W Washington D
They had a DJ playing and an electric violinist playing some of the best popular music of right now…
I’m definitely looking forward to coming back here or at their new location in NOMAD
250 W 47th St, New York, NY 10036