Delizia 92 Inaugural Review Our Coverage Sponsored by Fresh Origins
It does live up to its name: Delightful!
Meet the Chicken Arciduca, above, the favorite dish of owner Joe Pecora, below with his fantastic pizza
Delizia 92 has the best Fettuccine Alfredo we've had in 2017:
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
For more information about Fresh Origins, visit their website at
If you're looking at your watch and absolutely bored with your day and just dying for dinner, we have beaucoup de ideas for you from our first visit to Delizia 92 by brothers Joe and Antonio Pecora, who hail from Sicily. We were happy to meet and work with Joe, and he came to America at age 12 after growing up on his family farm in Sicily. Opened in 1988, Delizia 92 is a uber-popular classic Italian venue on the Upper East Side, the best part of town made even better by the opening of the Second Avenue Subway; Delizia is right there on Second Avenue and 92nd. We began with a salad as we often do, and we love that there are about a dozen salad choices. If you know Peachy, you know she loves green beans and string beans and so ordered the stringbean salad, which arrived just right above. The string beans were fantastically fresh and crisp and dressed wonderfully.
If you have been an avid reader for years, you know how much we love Fettuccine Alfredo, and we've eaten a lot of it, quite happily. Not every venue does it as well as Joe does at Delizia 92!!! This is the one to beat right now and it is absolutely worth all the calories and after your tastebuds get a workout, your elliptical might also (you know who's did.)
Its creamy heavenly sauce is absolutely intoxicating and you will have a hard time when you see the plate empty. So you'll just have to pay Joe another visit!
After our pasta course, the entree we selected was suggested by Joe and it is his favorite. Meet the noble Chicken Arciduca! The chicken is delicately dipped in egg batter, pecorino romano and sauteed in a white wine lemon sauce. All of this is enhanced by mozzarella cheese and sundried tomato which reign over the royal magnificent perfectly pounded clucker. (Chicken for those of you who have less of an imagination...!)
It should be (but believe it or not, is not always! we don't tell you about those or they are in our wait cue awhile, maybe a year or more!) quite obvious to any restaurant owner being considered for review that your cuisine, attitude, intelligence, commitment to quality overall, business acumen, cleanliness, savoir faire and business history should be impressive.
However, we cannot tell you that you ought to have a personality if we find it lacking.
We are so glad to report that Joe showed us on our very first visit just how fun it is to eat his culinary creations because he is fun! When someone else is so excited it is contagious.
The Sauteed Spinach is our nutritious balance of an answer to the pasta and we next reveled in the simplicity of these greens, so well done sauteed in garlic and evoo. They are exactly as they should be and a definite must to add to your meal.
Peachy Deegan has fond memories of Chicken Parm at the Lower Dining Hall of Boston College and Joe's is just as delicious! We liked how they are also crazy about cheese, had the right amount of sauce, and the chicken was high quality as well.
On a cold day especially, Joe suggests the lentil soup which arrives in style with pasta ditalini.
Drumroll please. They can do all of this above, and great pizza too!
You know Peachy thinks pizza is a food group, and from the superlative crisp crunch of the soft crust to the Stanislaus California Tomatoes to the wonderful Wisconsin cheese, it was immediately clear that the foundation for this pizza was well-thought-out. We added fresh tomatoes, onions, spinach, fresh garlic and mushrooms to make it a vegetable extravaganza that even the Easter Bunny would revel in. We absolutely loved this pizza. Hop to it and start thinking about your dinner...
We never ever edit pictures.
It does look this great and tastes fabulous!
Finally, we cannot overemphasize how much we care about every last detail and know so much more now than we did eight years ago. It's much harder to be featured as a first feature because there are so many we already love, but Delizia 92 also knows that details matter. They showed us this by taping the pizza box closed on each edge of the perimeter. We hold our pizza in quite high regard and like it when it is wearing such a "seatbelt" because of course we never ever have eaten the whole pizza, as fun as it seems it could be.
Delizia 92 impressed us on our first trip there; we look forward to seeing what they do next.
