Big things happening on 14th Street lately. Whiskey bars–cum–art spaces. Waffle bars. Parisian
cafés.
Why, pretty soon, you’re going to just want a pizza.
Well, now. Here comes pizza.
Introducing Ghibellina, a gorgeous haven of Tuscan-ness, opening tomorrow.
Named for a street in Florence, this place is like the dining hall in an Italian castle. It’s long and narrow, lined in stone and brick, with massive black metal chandeliers and curious little nooks here and there.
The most notable nook: the 10-person canopied booth sunk into the left wall. This is the place to go for your half birthday (or other special occasion) to start ordering up bottles of wine and a three-pound Florentine-style porterhouse (try to share).
If there’s just two of you, make for the bar. First up: decide which bar. There’s a small, 20-seat marble oval right by the door—the spot for a quick Italian microbrew and a plate of cheese and salami.
If you’re going to be a while, make for the main bar, with its housemade infusions like cilantro-jalapeño tequila, and its wide selection of bitter Italian amaro liqueurs.
Just don’t forget the pizza. They brought in a Florence-trained pizzaiolo, who’s wood-firing pies in a style he says is Neapolitan with a New York influence.
It drops “Jeter” into every conversation.
Why, pretty soon, you’re going to just want a pizza.
Well, now. Here comes pizza.
Introducing Ghibellina, a gorgeous haven of Tuscan-ness, opening tomorrow.
Named for a street in Florence, this place is like the dining hall in an Italian castle. It’s long and narrow, lined in stone and brick, with massive black metal chandeliers and curious little nooks here and there.
The most notable nook: the 10-person canopied booth sunk into the left wall. This is the place to go for your half birthday (or other special occasion) to start ordering up bottles of wine and a three-pound Florentine-style porterhouse (try to share).
If there’s just two of you, make for the bar. First up: decide which bar. There’s a small, 20-seat marble oval right by the door—the spot for a quick Italian microbrew and a plate of cheese and salami.
If you’re going to be a while, make for the main bar, with its housemade infusions like cilantro-jalapeño tequila, and its wide selection of bitter Italian amaro liqueurs.
Just don’t forget the pizza. They brought in a Florence-trained pizzaiolo, who’s wood-firing pies in a style he says is Neapolitan with a New York influence.
It drops “Jeter” into every conversation.
