THIS RESTAURANT IS CLOSED Tonda

THIS RESTAURANT IS CLOSED Tonda Restaurant Review:

Set in a light and airy space in the East Village, Tonda’s décor has been stripped down to the building’s industrial roots. On one end, a guy is shoveling out pies from the huge $30,000 wood-burning oven, as smoke pours out of its mouth; on the other end, small tables are sprinkled about, barely able to contain the thick-crusted pizzas that are produced here. The dough is light and puffy, perhaps too much so, and the tomato sauce doesn’t have that sweet-tangy taste that it should. Nonetheless, the pizza at Tonda is better than ninety-five percent of the offerings in the city. The classic margherita is a good ice breaker but there’s a large selection of enticing variations, including pesto, potatoes and string beans, or broccoli rabe, spicy sausage and mozzarella.