Friday, December 23, 2011

Piccola Positano will apparently really be into clams and mussels

On Monday, we had an item on the future of the former E.U./Tonda space on East Fourth Street near Avenue B... it will be an Italian restaurant called Piccola Positano...

Yesterday, Thrillist had more details... including that there is a January opening date... Anyway, per Thrillist from a post titled "An Italian vacation in the East Village":

Eschewing the extraneous ingredients that apparently confuse visiting Italians, the food hews to simplicity and was seriously researched (the pasta alla vongole was tested with clams from all over the world before lighting upon the perfect cockles), and includes traditional calamari fritti, mixed shellfish soup, and four different preparations (incl. sauteed w/ scallions, fennel, orange, black pepper, and olive oil) of "cultivated mussels", which refuse to be stuck with weak bivalves.

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