Chef Tony Percuoco’s clear inspiration is his family’s home town of Naples and the surrounding regions. It drives the traditional Italian dishes on the menu and the authenticated ‘Associazione Verace’ pizzas that stream out of the wood-fire oven.
Generations of Neapolitan Percuocos feature in the black and white photographs on the walls, looking benevolently on patrons in the more formal dining room, the more casual pizza section or the ornate bar.
Go back to basics with a perfectly executed marinara or margherita pizza, or go for broke with the truffle crust of the tartufo. Crisp-fried with a light flour, salt and pepper veil, juicy calamari sits atop a tangle of rocket with a sharp lemon–mayonnaise garnish. Paper-thin, succulent, blushing pink veal, dressed in a lace of tuna mayonnaise with capers and cornichons, is as good a vitello tonnato as you’ll find anywhere. Luscious, golf-ball-sized pork and beef meatballs lounge in a tasty, brash, rich red sugo.
PSST! For tables of two or more, Tartufo has three degustation menus – vegetarian, pescatarian or mixed – to share.