Tino’s Artisan Pizza Co. Expands to New York City with 6th Location

The concept was developed by Tino, who opened his first restaurant when he was just 20 years old
Opening November 1st: Tino’s Artisan Pizza Co.
Photo: Official
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Tino’s Artisan Pizza Co. is an artisanal Pizzeria and Italian restaurant that focuses on using organic, local, and sustainable ingredients, from owners Tino Procaccini, Dominick Natoli, and Andréa Di Meglio. Tino’s is known for their pizzas, made with unbleached, unbromated flour, hand-stretched to 12-inches round, and feature a signature crispy, thin crust and an even balance of homestyle Neapolitan, Roman, and Italian American cuisine. The pizzas are available in Red and White varieties, cooked in a terra cotta Pizza Oven imported from Modena, Italy.

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Their mission is to create all-natural Italian food using the highest quality ingredients that are sustainable, local, and organic. The food is free of artificial preservatives, colors, sweeteners, flavors, and hydrogenated fats to promote healthier eating. Tino’s Artisan Pizza Co. uses only their pizza oven and a convection oven to cook, meaning their food is never fried or heated in a microwave.

Tino’s Artisan Pizza Co. makes every effort to be environmentally friendly with green standards in hopes of a better environment for future generations including recycling, composting waste, cleaning with natural agents, using paper products and supplies from 100% recycled materials, as well as to-go plasticware that is made from non-GMO vegetable starch.

The concept was developed by Tino, who opened his first restaurant when he was just 20 years old, operating the restaurant while attending Rider University in 1999. He then went on to work at Whole Foods Fresh Market, where he learned about using premium organic ingredients before opening the first Tino’s Artisan Pizza Co in 2011. He was joined by longtime friend chef/partner Andréa Di Meglio, (who also owns and operates fine dining Italian restaurant Luca’s Ristorante in Somerset, New Jersey) expanding the Tino’s Artisanal Pizza Co. brand to five locations across New Jersey and now launching their sixth in Chelsea which opens November 1st.

Pizzette are the star of the menu, divided into two categories, Red, made with a tomato sauce base, and White, that begin with a cheese base. Highlights include a classic Tino’s Margherita, topped with tomato sauce, fresh mozzarella, extra virgin olive oil, and basil; Tartuffo, the pie begins with tomato sauce and fresh mozzarella, and is finished with layers of sausage, cremini mushrooms, and white truffle oil; and Raffaela, named after Tino’s wife, made with fresh mozzarella, roasted garlic, homemade Calabrian chili paste, topped with shaved Parmigiano, parsley, and extra virgin olive oil. The pizzas are also available with a Gluten Free Cauliflower Crust, a vegan Gluten Free Crust, sourdough Roman flatbread, and a nine-inch round Sicilian crust.

Tino’s Artisan Pizza Co. also offers a full Italian menu beginning with Insalate, featuring Beet, a beet salad consisting of baby arugula, walnuts, goat cheese, and marinated beets, with house made balsamic vinaigrette and a; Quinoa Bowl, a bed of haricot verts topped with fresh mozzarella, roasted red peppers, sun dried tomatoes, roasted zucchini, grilled artichokes, tricolor quinoa, with seasoned red wine vinegar and extra virgin olive oil; and Antipasti, which include: Burrata, a fresh mozzarella ball with a Stracciatella center served with prosciutto, baby arugula, pears, balsamic pearls, extra virgin olive oil, and Italian seasoning; gluten free Meatballs, made with grass-fed beef, antibiotic free pork, and veal, served with Sunday sauce, topped with shaved parmigiano; and Truffle Gnocchi Bites, oven baked Gnocchi stuffed with porcini mushrooms, grana Padano and truffle served with roasted garlic and truffle aioli.

The restaurant also serves Pasta, including Tortellone, cheese filled tortelloni in cacio e pepe crema with black peppercorns; Chicken Parm, oven baked antibiotic free breaded chicken breast, fresh mozzarella, and cheese filled tortellone, in tomato sauce; as well as Artisan Sandwiches like Vincenzina, a cold sandwich made with fresh mozzarella, roasted peppers, sun-dried tomatoes, red onions, baby arugula, extra virgin olive, balsamic glaze, Italian seasonings; and Balsamico, grilled chicken, fresh mozzarella, roasted peppers, sun-dried tomatoes, and balsamic vinaigrette, served hot on freshly baked ciabatta or whole grain bread.

Desserts include Gelati and Sorbetti in daily rotating flavors, Tiramisu, and Cannolo Rollatini, freshly baked pizza crust spread with chocolate chip cannoli cream and strawberries rolled and cut into bitesize medallions.

The Beverage Program is composed of a curated, approachably priced Wine List, consisting of organic wines all from Italy, as well as a rotating selection of craft beers from local breweries, and imported Italian beers.

The interior features exposed brick walls, stripped down from layers of pizzerias that formerly occupied the space, with barn wood detailing. Plaster walls are painted in Tino’s Pizza Co.’s signature burnt orange adding an air of familiarity to the new space. The walls are furnished with black and white photos of Tino and his family’s hometown in Italy.

Tino’s Artisan Pizza Co. is set for catering both small- and large-scale events and takeout is also available.

Tino’s Artisan Pizza Co. is located at 12 West 18th Street, New York, NY 10011.

Operating hours are Sunday-Thursday 11:30 am – 9 pm; Friday and Saturday 11:30 am-10 pm.

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
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Brooklyn
Brooklyn
2 months ago

Greats

Anna
Anna
2 months ago

Sad

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