Posts Tagged Italian restaurant

Cucina Di Pesce 25th Anniversary

Cucina Di Pesce 25th Anniversary

Cucina Di Pesce is celebrating 25 years of serving super comforting, home-style Italian fare to the denizens of the East Village.

Food ‘n’ Festivities. No BS. is stopping by this evening to capture our 25th Year Celebration. Last chance to enjoy our 1990s menu and prices!

Drop in to catch some fun and great food, most of all, the valuable history!

87 East 4th Street NYC 10003

SB

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New Year’s Eve Special at Cucina Di Pesce in East Village

NEW YEAR’S EVE SPECIAL at Cucina Di Pesce, the romantic Italian restaurant in East Village for $40

Appetizers

Seafood Bisque

Baby Arugula and Endive Salad

Avocado, cherry tomatoes, Walnuts, Balsamic Glaze

Steamed Asparagus & Baked Tomato

Onion in lemon and olive oil dressing

Entrees

Cioppino

Shrimps, Scallops, Clams, Mussels, and Monkfish in  a White wine-tomato broth

Gnocchi Primavera

Spinach, Zucchini, Red Peppers and Portobello mushrooms in marinara sauce

Mahi Mahi

Over Julian Vegetables in a Roasted Pepper sauce

Porcini Mushrooms Risotto

Dessert

Gelato and Chocolate Truffle Brownie

New York Cheese Cake

WITH UNLIMITED BEER AND WINE FOR 2 HOURS $55

BAR SPECIAL $45

3 HOURS OF ALCOHOL(NOT TOP SHELF) OR WINE/BEER AT THE BAR After 8pm(BAR CLOSES at 2pm)

Cucina Di Pesce, 87 East 4th Street NYC 10003 T. 212-260-6800 Email)[email protected]

SB

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Grapes from Garden of Cucina, neither forbidden fruit nor sin

Photo by © Zinno Park/SB DESIGN

Photo by © Zinno Park/SB DESIGN

Awesome grapes shared by Nick at Cucina Di Pesce! The kind of grapes to make ‘Grappa:Italy’s Elixir’ that was brought in fromMontenegro 10 years ago to be planted in the back garden of this wonderful Italian restaurant, Cucina Di Pesce, in East Village!

Grappa is a uniquely Italian drink. Traditionally, made from pomace, the discarded grape seeds, stalks, and stems that are a by-product of the winemaking process, Grappa has been around since the Middle Ages. For generations, Italians have sipped this “firewater” after meals and even added a little to their morning espresso, to “correct” it. Once considered an acquired taste, popular only in Italy, Grappa, today, is making itself known around the world. Distilleries from Australia to Oregon, as well as Italy, are trying their hand at making Grappa, with surprisingly good results.

May I expect Grappa produced right at the garden of Cucina Di Pesce someday…? Will be a blast!

SB

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