There goes one of my reliable delivery options. Damn!
1. August 2010: Stuzzicheria opens with Mike Franzetti as the chef and Bar Stuzzichini's Paul Di Bari consulting.
2. November 2010: Di Bari leaves.
3. April 2011: Franzetti leaves to be the chef at Dean Street in Brooklyn.
4. April 2011: Ron Suhanosky, founder of Sfoglia, is hired as chef.
5. April 2011: The decor and food change.
6. August 2011: Suhanosky leaves, to be replaced by Paul Di Bari (see #1).
7. August 2011: Pane Panelle, the restaurant-within-a-restaurant, opens.
8. March 2012: Stuzzicheria/Pane Panelle is put on the market.
9. January 2012: The name of the restaurant is changed to Pane Panelle, absorbing the sandwich counter.
It's a shame because the food was good and not crazy expensive. From the looks of things—no "for rent" signs, papered windows—it found a buyer. Anyone who knows what's replacing it should whisper in my ear at tribecacitizen@gmail.com or 917-209-6473. Anonymity guaranteed.
UPDATE #2: Another rumor rolled in…. That the upstairs tenant, Tutorspree, is taking over the ground floor for offices. Trying to find someone to clarify….
UPDATE #3: I just heard from another source that it's folks from Macao and they're going in a "Spanish-Mexican" direction. The Tutorspree idea doesn't strike me as likely, seeing as how they'd be paying a premium for street-level space (which they don't need) and since the space is already vented, it's of prime interest to restaurateurs.
I love spanish food… happy to have a bar lounge open!
Well, that blows. We only discovered the place a few months ago, and in a recent editorial piece that discussed NYC's most highly regarded local snacks we included their Pane Panelle (it had won recognition from a number of foodie sites as one of the city's best sandwiches). We even cited Tribeca Citizen.
They had a nice, mellow happy hour, with drink specials & low prices for bar snacks, which were many steps above typical bar snacks. It was a great place to just hang out, and talk to people. I once had a special snack that was a heavenly deep fried eggplant ball that would make you forget falafel forever. A real shame.
The food was good but red wine was served at about 80 degrees. Give me a break. Good riddance.