Donatella’s signature gold oven is now red.
Photo: Melissa Hom
Restaurateur Nick Mautone, former Daniel baker Mark Fiorentino, and chef Bradford Thompson tell the New York Times not to expect red sauce or mozzarella cheese on the pizzas served at Heartwood, which opens Monday in the former Donatella space in Chelsea. What’s more is that the flashy gold oven in the center of the open kitchen is now red, and the partners say the menu will more often be “more American than Italian.” Mautone told Grub last month that he planned to serve a selection of whole-roasted meats, as well as seasonal vegetables and breads. [NYT, Related]
