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Zagat Survey 2002 |
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Regulars
report solid food and superfriendly service at this
fresco-filled Murray Hiller that’s the neighborhood Italian of
choice. |
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Daily News - August 15, 2001 |
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At
Pasticcio, an Italian restaurant in Murray Hill, proprietor
Nicola Maurello has an 11-month-old proseccheria, a tiny bar
showcasing the Venetian vino. Nicola Maurello says Bubbles
don’t just mean Champagne. Prosecco has a crisp, almost green
apple sort of finish. It sells by the glass or mixed with
strawberry, peach, or kiwi nectar for cool cocktails. |
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| Entertainment Weekly - November 1, 2001 | |
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Writer Joe
Dziemianowicz interviewed Nicola Maurello, owner of Pasticcio,
who opened up a Proseccheria, a bar dedicated to Prosecco
wine. Nicola Maurello says in the interview: "Prosecco is
meant to be drunk young. The bubbly is best before it’s first
birthday." |
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| New York Magazine - July 23, 2001 | |
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Nicola
Maurello, owner of Pasticcio in Murray Hill, has taken the
wine-bar craze one step further. He’s turned his bar into
Proseccheria, dedicated to the enjoyment of the sparkling
Italian wine that captured America’s attention. For now, they
are available by the bottle ($30 to $65 and a split for $8),
but once he gets his wine preserver, he’ll pour all five by
the flute. |
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| The Wine News - December/January 2001-02 | |
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In
Manhattan, the wine bar Proseccheria, adjacent to the
restaurant Pasticcio in lower Manhattan, was opened in 2000 by
Nicola Maurello winning a younger, urban crowd that is looking
for an enjoyable but not demanding sparkling wine to fit in
with their easygoing social life. His establishment
specializes in Prosecco served by the glass, and serves an
array of snacks to accompany the wines, including bruscetta
and different types of carpaccio (thinly sliced meats). |
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| The American Academy of Hospitality Sciences | |
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Celebrating
its 20th year of distinctive service, this Murray Hill
landmark is constantly pushing the boundaries of both food and
decor while remaining a neighborhood favorite. As the name
implies, Pasticcio features a unique blend of authentic
specialties from Italy's various regions, as well as
traditional peasant dishes and seasonal specials. Along with
the veteran chef Antonio Luna and talented Juan S. Arboleda, proprietor Nicola Maurello is constantly refining
and redefining the role of the modern tratoria, with culinary
creations and a standards of service that places Pasticcio in
the vanguard of New York's Italian Restaurants. For those who
have yet to visit this Third Avenue landmark, a flavorful
journey for the palate and a detailed, attentive dining
experience awaits you. |
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| Zagat Survey | |
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Like a
Murray Hill social club, this "friendly neighborhood Italian"
provides a "comfortable" setting for residents to congregate
over "quality" eats from a "big Menu"; though the "candlelit"
room can grow "noisy", it's "surprisingly undiscovered. |
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| Bacchus 2000 | |
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Behold the
pastiche of authentic regional offerings that will be laid out
before you. It's hard to believe this place hasn't planned a
sortie, nonetheless, Pasticcio has remained unscathed by the
competition for 20 years. Avid grappa drinkers will find their
soulmates at one of their many cocktail parties. |
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447
Third Avenue (Near 31st Street) |
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