This wood-burner is a big deal. Stefano Ferrara built what reps are calling “New York’s most serious pizza oven” out of salt, sand, and rock from Mount Vesuvius.
According to Donatella Arpaia, “This is a very personal project, one that’s been in the making in my mind for years.” After all, she spent part of her childhood in Naples. And pizza isn’t the only thing on offer — there's a full menu of Southern italian dishes. The pastries are also handcrafted and not to be missed. Also take note: The adjoining lounge, DBar, serves drinks and pizza.
Donatella Arpaia opened a Neopolitan pizza place on 8th Ave. near 19th Street—spitting distance from Jim Lahey's Co.—and a lounge next door called DBar. Glen Collins writes, "...the new place is not only be a celebration of her father’s Neapolitan roots but also a throw-down in New York’s pizza wars." Donatella gets chef credits.
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A folkloric concept, “kefi” – or the bliss that accompanies bacchanalia – is a word deeply tied to the cultural ethos of Greece.
This is what inspired acclaimed chef Michael Psilakis and partner Donatella Arpaia, when they re-opened beloved Kefi Restaurant in its brand new, larger space on the Upper West Side.
The menu of favorites straight from Psilakis’ childhood consists of Kefi’s authentic signature dishes, like Baccala, Grilled Octopus, Hilopita, and Tsoutsoukakia (voted New York’s Best Meatballs in 2007 by New York Magazine and featured in The New York Times). There are also some new additions, such as Macaronia Spestofai, Grilled Sardines, and an entirely new section of Greek Sandwiches. From the spacious bar, an extensive list of well-priced Greek wines and ouzos are available to complement each meal.
Most importantly, however, Kefi brings you Chef Psilakis’ award-winning Greek cuisine at reasonable prices, with appetizers all under ten dollars and main courses at just ten to eighteen dollars.