BWW Preview: Prova Pizzabar at Grand Central Terminal
By: Marina Kennedy Apr. 21, 2017
Chef Donatella Arpaia's Neapolitan background was the driving force and inspiration behind Prova Pizzabar, her new upscale quick service Italian pizza bar which opened in October 2016 at Grand Central Terminal on the Lower Level Dining Concourse.
Customers can enjoy pizza to go or with appetizers, pastas, desserts, cocktails and expert wine selections in the full-service dining room. Having studied artisanal pizza making in Italy, Donatella knows quality when she sees and has brought a menu filled with award-winning dishes to the city of New York.
Prova Pizzabar has a rustic and luxe interior, with one-of-a-kind pieces throughout the restaurant. The bright and modern atmosphere is a welcoming environment for busy commuters, tourists and locals alike. Smooth wooden tables and industriAl White metal chairs line the space, while soft grey washed walls are accented by enchanting photographs of pizza and Arpaia's young son. Vintage copper lights salvaged from a retired Belgian ship hang over a handsome white warmed-veined marble bar, while a deep stack of liquor bottles shimmer against a mirrored wall in the background. Diners will feel as if they've left the busy whirlwind of Grand Central Terminal and stepped into a modern Neapolitan oasis.
The menu, filled with Italian pizzas, pastas, salads, strombolis, focaccia sandwiches and desserts, will make you think you've taken the train straight to Italy. The next-generation square pizza is inspired by Neapolitan tradition using the highest water content, longest proofing process and most authentic Italian ingredients. It is the lightest, most digestible and purely delicious pizza. Some of the selections include PROVA with Truffle Burrata, Cherry Tomatoes, Fresh Arugula, Prosciutto di Parma; REGINA with Tomato Sauce, Buffalo Mozzarella, Cherry Tomatoes, Basil; and the classic MARGHERITA with Tomato Sauce, Mozzarella, Basil
About the Dough: Similar to "romana" pizza, the restaurant's pizza dough is extremely hydrated with a 3-day proofing process. Prova Pizzabar's dough differs from traditional Roman pizza, as the polselli flour used is the one used to make Neapolitan style pizza. Prova Pizzabar chose this flour, specifically for the authentic Neapolitan taste. Donatella conducted extensive research before selecting polselli flour; which is the most natural and extremely consistent. To date, Prova Pizzabar is the only restaurant in New York City that uses this type of flour.
About the Leavening: The dough leavening process is in two stages. During the first stage, Prova Pizzabar lets the dough ferment in the refrigerator for two days. Then, the dough is shaped into small spheres and set to rise for another 18 hours. This is why the pizza is remarkably digestible while maintaining a blissful airiness in the crust.
About the Baking: Prova Pizzabar utilizes thin custom-made trays from Italy, which allows the pizza to bake perfectly. Prova Pizzabar's exceptional ovens are imported from Italy. The Italian stones in the oven chambers reach the perfect temperature from below and above.
Prova Pizzabar is located in Grand Central Station, 89 East 42nd Street, New York, NY. It is the only venue on the Lower Level Dining Concourse that has a full liquor license. It is open Monday through Saturday from 11:00 AM to 10:00 PM; Sunday from 11:00 AM to 9:00 PM. All major credit cards are accepted. Call them at (212) 972-0385 www.provapizzabar.com.
Follow them on social media: Facebook @ProvaPizzabar; Instagram - @ProvaPizzabar; Twitter - @ProvaPizzabar; Facebook - @DonatellaArpaia; Instagram - @DonatellaArpaia; Twitter - @DonatellaArpaia
Photo Credit: Courtesy of Prova Pizzabar
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