Nizza - NYC Restaurant - New York, NY | OpenTable
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Nizza - NYC
Nizza - NYC

Nizza - NYC Details

  • Dining Style: Casual Dining
  • Website: http://www.nizzanyc.com
  • Email: nizzarestaurant@gmail.com
  • Phone: (212) 956-1800
  • Hours of Operation: Lunch: Monday - Friday: 11:30am - 4:00pm; Dinner: Sunday - Thursday: 4:00pm - 12:00am, Friday & Saturday: 4:00pm - 1:00am; Brunch: Saturday - Sunday: 11:00am - 3:00pm
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: Italian, Mediterranean
  • Executive Chef: Andy D'Amico
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Delivery, Full Bar, Gluten-free Menu, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Takeout, Weekend Brunch, Wine, Wine Bar

Getting there

  • Cross Street: Between 44th and 45th Streets
  • Public Transit: A, C & E trains to 42nd St.
  • Parking: No
A word from Nizza - NYC
Nizza is a casual Italian restaurant located in the heart of Hell's Kitchen. Chef Andy D'Amico uses the cuisine of the Italian Riviera as a starting point for his exploration of Italy. Our house speciality is our "Socca." Socca is a chick pea crepe baked in our brick oven, traditional to the French city of Nice. Our menu has a wonderful selection of antipasti, salads, soups, pizza, pasta and entrees. We were higlighted in 2008 "Cheap Eats" issues by Time Out New York and New York Magazine. As well as Time Out New York's Top 100 food items of 2008.Continued
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Nizza - NYC
4.1
231 $30 and under restaurant
Featured Reviews
  • "This restaurant has a great gluten free menu. Everything we ordered was delicious. You will not be disappointed. The ser..."
    Dined on 5/12/2013
  • "Nizza was recommended to us by some locals and it did not disappoint. The food was wonderful and not the typical Italian..."
    Dined on 5/12/2013
  • "Definitely not the place for a quiet conversation. However the service was great and the food better than average, The s..."
    Dined on 5/12/2013

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