Figlia

Figlia is in New York City.

The restaurant centers its menu on neo-Neapolitan pies baked in a custom-built oven, house-made pasta, and handcrafted cocktails. A meal can move from salad to pizza to pasta, with a simple dining room that is cozy but tight in space.

Order like a progression

One way to approach the meal is to start with salad, choose a pizza, then finish with pasta. The pizza list includes a classic Margherita with San Marzano tomatoes, Jersey Girl mozzarella, and basil; Burrata & Pomodoro with burrata cheese, heirloom cherry tomatoes, garlic confit, and oregano; Mortadella with pickled fresno peppers, pistachio, fior di latte, and grana padano; Maitake Mushrooms with mozzarella, caciocavallo, pickled shallots, and thyme; Nduja & Burrata with crushed tomato, roasted onions, garlic, and basil; Quattro Formaggi with mozzarella, grana, fontal, gorgonzola, and caramelized onions; and Arugula & Speck with San Marzano tomatoes, fresh mozzarella, and grana.

The pasta side gives the meal more weight. The menu includes house-made pasta such as pappardelle with leg of lamb and rigatoni bolognese with veal and pork ragu, making the restaurant a pizza-and-pasta choice in New York City.

The room is simple and close

The interior is simple: white-tiled floors, wooden chairs and benches, and a large front window facing the street. The dining room is cozy but tight in space, and strollers must be folded and stored away for safety reasons. With enough notice, the restaurant can also be booked privately during evening hours on Mondays or Tuesdays.