Like its four-inch heel clad, Lamborghini-driving owner, Donatella—the latest from restaurateur Donatella Arpaia—makes an impression. The eatery gives off a rustic old-world vibe that transports diners from Chelsea to the coast of central Italy.

Upon entrance, Donatella's gilded brick oven, hand-built by Stefano Ferrara using materials sourced from Mount Vesuvius, issues forth the tantalizing aroma of authentic pizza Napolitana. Before stepping up to Ferrara’s glittering oven, executive chef Jarett Appell studied under pizzaiolo Enzo Coccia (of the famed Pizzeria La Notizia) to hone his pizza making skills.

	Donatella's hangover pizza

Appell’s Neapolitan technique and Ferrara’s five ton brick oven produce a heavenly pizza Margherita, as well as brunch favorites like the sausage, lardo and egg topped hangover pizza.

Sweet offerings like the Nutella French toast and ricotta pancakes are expectedly delicious. But the most pleasant surprise is the homemade sfogliatelle, a rare and seldom done right treasure. “[It was] my biggest challenge and triumph,” Arpaia says. “It’s an extremely difficult pastry to make, and we had been working on the recipe for months until finally perfecting it.” 184 8th Ave., 212-493-5150