Mia Dona
(212) 750-8170
206 E 58th St
New York,
NY
10022
40.7594
-73.966
Neighborhoods: Midtown, Midtown East (Turtle Bay)
What People Are Saying About Mia Dona
The Editor
Josh Ozersky
Citysearch
In Short
The first thing to know about Mia Dona is that it is nothing like its previous incarnation as Dona. That restaurant, a white-linen homage to Greek and Italian cooking from chef Michael Psilakis and owner Donatella Arpaia, is gone forever. In its place is a smallish midtown space filled with Psilakis's signature brand of bodacious, substantive dishes: a milk braised veal breast, olive oil-poached cod, bigoli pasta with sausage and bay scallops--and, of course, the legendary Dona gnudi, which carried over as the sole survivor of the old restaurant. The crowd is older, and though prosperous, seems to enjoy the outrageously good values offered.
User Reviews
goondigity
March 11, 2009
My boyfriend and I had the perfect Valentine's dinner here. The environment was very romantic and warm. We arrived around 8pm and there weren't alot of people. Our waiter was very kind and attentive. Around 9:30pm, people starting packing the restaurant which was fine with us since we were done with our meal and ready to leave. The food was great... the pastas (gnudi and ravioli) cooked very well and sauces were simple but very tasty.
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JILLR22
January 15, 2009
good food, ambiance and service...decent bar scene as well. very good casual dininng spot with really good food.
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emilyrescott
July 08, 2008
I went to Mia Dona for dinner last night and was very pleased with my meal. They didn't have the appetizer that I wanted (Roasted Octopus) which was disappointing but the crab cake was delicious. My friend got the fig appetizer which was out of this world! The main dishes are on the pricy side and are quite small portions. The restaurant is noisy so be prepared.
read full reviewThe Details on Mia Dona
When to Go:
The narrow space gets crowded quickly in prime time; go early or late.
The Extras:
Don't miss the gnudi. It has a cult following for a reason.
Where to Sit:
Try for the back room, which is bigger and quieter than the front.
Notable Chef:
Michael Psilakis
