Nicoletta Menu

Nicoletta Restaurant Review:

EDITOR'S NOTE: THIS RESTAURANT IS NOW DELIVERY ONLY Chef Michael White (Osteria Morini, Marea and Ai Fiori) brings a slice of the Midwest to the East Village. The Wisconsin native uses cheese and other ingredients from the region to craft above-average (though slightly too expensive) pizzas with creative twists. There are ten different pies, all of which have a medium-size, crispy bottom crust. The carbonara is a standout, topped with pancetta and egg and pecorino Romano. Likewise, the porchetta, with spiced pork, tomato sauce and arugula is very good (though the pork cracklings on top are unnecessary). For those not in a pizza mood, we recommend the meatballs and fried calamari. The wine list is dominated by bottles from Italy but the best value is represented in a carafe of the decent house wine.