Press

For press inquiries contact:
Key Group Worldwide
Jaret Keller
212.988.7701
Jkeller@keygroup.tv


New York Post

“My lunches aren’t always healthy, but they are delicious. Here are four of my favorite grab-and-go options from around town, all under $6.”

Refinery29

“Located in Grand Central Terminal, this new pizza bar is serving up Neapolitan-inspired square pies. If you’ve got some time to kill, grab a seat in their full dining room and enjoy your crusty, cheesy, bites with a glass of wine and some fresh sides.”

New York Magazine

“With few exceptions, New York has always been a round-pie, thin-crust town. (The don’t call it a “regular” slice for nothing.) Recently, though, the square has stepped into the spotlight, thanks largely to an obscure midwestern interloper called Detroit-style pizza, which arrived in Williamsburg last spring and proceeded to give our hometown Sicilian something of an […]

People Magazine

“Donatella Arpaia shares a popular dish from her new restaurant, Prova Pizzabar in New York City.”

POPSUGAR

“POPSUGAR is bringing you an exclusive look at Thanksgiving recipes from famous lifestyle influencers. We’re excited to present the first online look at this pumpkin pizza recipe from Food Network host Donatella Arpaia, who recently opened Prova Pizzabar at Grand Central Terminal in New York City.”

The Epoch Times

“At the recently opened Prova Pizzabar inside Grand Central Terminal, restaurateur and chef Donatella Arpaia combines some of the best attributes of both Neapolitan- and Roman-style pizzas—and the results are worth a stop, even if you don’t need to catch a train.”

TimeOut

“Your days of brown-bagging wine onto Metro-North are over. Unlike its fellow venues on the lower dining concourse of Grand Central Terminal, Prova Pizzabar—the new quick-service Neapolitan joint from Iron Chef judge Donatella Arpaia”

The Wall Street Journal

“Pizza by the Slice, Wine in Sippy Cups Donatella Arpaia may be best known for her meatballs, but the New York chef and restaurateur is now aiming to make a splash in the pizza business.”

TimesUnion

“I really miss the days when Amtrak ran trains from Albany/Rensselaer to New York City’s iconic Grand Central Terminal. Besides simply liking trains since I was a kid, I looked forward to arriving there to get yet another look at the magnificent architecture and glamorous hustle-bustle.”

Bloomberg

  “Openings include Arpaia’s new pizza spot in Grand Central Terminal. 51-seat upscale quick service Neapolitan-inspired pizza spot on the lower level dining concourse of Grand Central Terminal”

DNA Info

“Prova Pizzabar, the new creation of Iron Chef judge Donatella Arpaia, opened on Monday in the lower dining concourse of Grand Central, with Neapolitan-inspired pizza, salads and pasta, as well as go-cups designed to bring a drink onboard for the train ride home.”

New York Post

“Restaurateur Donatella Arpaia is back with Prova Pizzabar in Grand Central Terminal — and she’s got the only lower level space with room for full service dining, as well as takeout and a full liquor license.”

The Drinks Business

“The unique aspect of this venture sees them giving customers the opportunity to sit down and dine in a well as getting wine or cocktails to go along with their pizza that are served in an “adult sippy cup” which has been packaged and designed to be consumed while commuting.”

The New York Times

“More than just a pizzeria, this restaurant from Donatella Arpaia is starting with a limited menu that includes meatballs, eggplant Parmesan and Caprese salad, along with square pizzas and cocktails. In about a week, pastas, more salads and other Italian items will be added”