#InauguralReview #PizzArte @PizzArteny Since 2012 by #DarioCipollarodelEro and #BrunoCilio #Italian 69 West 55th Street Between Fifth and Sixth Avenues #MidtownWest
Burrata is the best way to say CHEESE
PizzArte started off with a firecracker of a review on our first visit and it was a clearcut winner!
It's not who you know, it's WHOM YOU KNOW and now we know PizzArte, which came highly recommended to us by another Italian restaurant owner we know. The founders and owners are straight out of ITALY appropriately, Dario Cipollaro de l'Ero (Napoli) and Bruno Cilio (Avellino) who hail from the Campania region. We were greeted with the Insalata di Carciofi: thinly sliced artichokes, shaved parmigiano and baby arugula classically combined for a fresh winner. A proprietary citrus lemon and olive oil dressing was put on the side for our resident Ms. Pretty Picky who likes to apply it herself.
Peachy said enchante to the burrata and was silenced by its innate excellence.
It insisted on some glamour shots.
You may have heard that we are slightly obsessed with Burrata.
They respect the sanctity of the burrata here.
Lesser places may have egos about their sauces or extra ingredients, but this burrata is so spectacular that it shines on a standalone basis akin to a Delmonico steak, which obviously the tasteful would never drown in sauce. Every bite of the intoxicatingly delicious creamy burrata is a rapturous moment in your life. We cannot wait to see it again. The basil, halved cherry tomatoes and evoo sing a backup harmony that of fresh perfection.
You would be entirely remiss if you don't give the burrata the attention it so clearly deserves.
It's one of the best we've seen anywhere lately.
On a Friday in Lent you know you want to order fish and even the fish here is a work of art. The name PizzArte is derived from artistic expression. Salmone alla Griglia is exactly what we were looking for. It's sourced from Canada and weighs in at 8oz and arrives in style every other day we're told. Zucchini, eggplant, red onions and potato are brilliantly grilled.
Spaghetti alla Carbonara absolutely hits the spot on a cold winter day and you know we have had no shortage of those in Manhattan lately! Sourced from the Lazio region, Guanciale is a tasteful highlight that literally puts you in the pink and is blended gorgeously with eggs and pecorino to envelop the pasta of perfection. The wine list here is impressive and this is the Barolo that we said enchante to. It is a quality, versatile bastion of Italian sophistication.
Lasagna is perfection right down to the endearing little meatballs which are beckoning your palate. PizzArte refuses to be ordinary and these little carnivorous wonders punctuate that and you will not find a run of the mill meat layer. It is more difficult in 2026 than ever before to earn a new feature here if you are Italian because they absolutely dominate these culinary columns. PizzArte showed us they are innovative, accomplished and deserving!
All pasta is made on premises.
Pinkies out!
Carnivores will revel in the Stracotto di Manzo: Chianti-Braised Beef Short Ribs sourced domestically are served boneless (ideal!) with Roasted Baby Root Vegetables and creamy Mashed Potatoes. Of course it is even better with the aforementioned Barolo, and the chip on top is of crispy corn polenta.
But how is the pizza?
Absolutely amazing.
As you know if you have read us before, we never edit pictures. The truth is, everything here truly is this artful, hence the name. Beyond that and much more importantly, it is delicious. It's not merely a pretty face.
They use Casillo flour!
If you have a Burrata pizza on your menu, you know who is bound to order it.
She did.
Heavenly burrata cheese, mozzarella, fresh pert little cherry tomatoes and just the right touch of basil will totally wow you. It was a religious experience for Peachy to eat this pizza. Some people do yoga to meditate, but Peachy indulges in burrata for the ultimate relaxation.
Under white pizzas you will discover Eduardo (of course the name Edward appeals to us and you ought to be watching HAIR NOW.) Italian ham, mushrooms and mozzarella are a trifecta of goodness that dance together in a delicious arrangement. And finally, on another note of Lent, the red pizza Parmigiana crafted with premium San Marzano tomato sauce, mozzarella, eggplant, shaved parmigiano and basil is an undeniable classic you must meet!
Of course, in the world according to Peachy, the right answer to dessert is always dark chocolate.
We don't ask for dessert but the better places always ask us if we are open to it.
Flourless chocolate cake with almonds made on premises is a dessert winner sourced from the purest dark chocolate from Torino: 78 percent dark. Vanilla gelato sings back up to the chocolate that you would be out of your mind to ignore. An espresso was the perfect closing.
We also liked the ambient music which was not intrusive at all, the real plants and the overall calm chic atmosphere.
PizzArte really impressed us and we look forward to seeing what they do next!
This is our first time here...and @grok check it out they are on X!
