openings

First Look at Bettolona, Firing Up Its Wood-Burning Oven Tonight

Photo: Courtesy of Bettolona

Just weeks after getting its trendy burger joint, the Columbia University area is getting a stylish pizzeria with a wood-burning oven. Sebastiano Cappitta, who brought the brick-oven pizzeria Isola to the Upper West Side back in 1991 and currently owns Bettola and Acqua, will open Bettolona tonight, serving wood-fired pizza and pasta just a stone’s throw from Max SoHa. Check out the menu below (all dishes are $17 and under), and the airy space along with a couple of dishes, via our slideshow.

ANTIPASTI
POLPETTE
meatballs slowly cooked in tomato sauce
8

ASPARAGI AL FORNO
baked asparagus with fontina cheese, parmigiano
and a hint of white truffle oil
8.50

INSALATA DI CAMPO
seasonal greens, cherry tomatoes and fresh basil
with balsamic vinaigrette
6

ZUPPA DI CAMPAGNA
white bean and vegetable soup
6

INSALATA ROMANA
fennel, arugula and pecorino cheese
in a lemon vinaigrette
7

CALAMARI ALLA GRIGLIA
grilled calamari, mixed greens, marinated tomatoes
8

CAPRESE
homemade fior di latte bocconcini di mozzarella,
plum tomatoes and fresh basil
8.50

CARCIOFI
artichoke hearts roasted in garlic and olive oil
8

PASTE FRESCHE
FETTUCCINE
spinach fettuccine with sweet sausage, fresh peas and fresh tomato in a cream sauce
12

PENNE SICILIANA
penne, eggplant and soft ricotta cheese, tomato sauce
11.50

INTEGRALE
whole wheat pasta, garlic, olive oil, seasonal vegetables
11

BOLOGNESE
linguine with homemade tomato and meat sauce
11

GNOCCHI
homemade potato gnocchi with tomato sauce
and melted fresh mozzarella
11

LASAGNE VERDI
spinach lasagna with meat sauce and béchamel
12

PIZZE
REGINA MARGHERITA
tomato sauce, mozzarella cheese and basil
11

NORCINA
sausage, mushrooms, tomato sauce and mozzarella
12.50

SALUTE
whole wheat crust with tomato sauce mozzarella
and grilled roasted vegetables
12

PROSCIUTTO
imported Italian prosciutto, homemade mozzarella
and tomato sauce
12.50

AI FUNGHI
tomato sauce, mozzarella cheese and mushrooms
12

BIANCA
mozzarella, parmigiano, mushrooms and truffle oil
12.50

AFFUMICATA
tomato sauce, smoked mozzarella, hot sausage and cherry tomatoes
12.50

QUATTRO STAGIONI
tomato sauce, mozzarella, fresh artichoke hearts, olives
mushrooms and ham
12.50

SECONDI
SALMONE AL FORNO
oven roasted filet of salmon
served with eggplant, zucchini and potatoes
16

ZUPETTA DI PESCE
stew of mussels, clams, shrimp and fresh calamari in a spicy tomato and saffron broth
17

BRACIOLA DI POLLO
chicken stuffed with spinach, fontina and mushrooms
with aged marsala sauce and mashed potatoes
15

POLLO PICCHI PACHI
grilled chicken breast, arugula, tomatoes
and Sicilian olivata
13.50

CONTORNI
Spinach - Broccoli - String Beans - Zucchini & Eggplant
5.50

We use local and organic ingredients whenever possible

Bettolona, 3143 Broadway, nr. 125th St.; 212-749-1125

Advertising

Recent News

 
NY Mag