The restaurant embraces a craving you might not have known you had, a desire for old-school red sauce Italian-American food.
Get your red sauce, soppressata and cannoli fixes at these spots.
The last time I had the dish, I tried to count the pasta layers, but got lost somewhere north of a dozen.
Italian immigrants brought new ingredients to Brooklyn—and the American diet.
This Italian restaurant does Mediterranean food (and life) right.
Years ago, long before I’d ever been to Italy, I found a copy of the 2001 cookbook Saveur Cooks Authentic Italian: Savoring the Recipes and Traditions of the World’s Favorite Cuisine. I took to the tome like I was a 13-year-old who stumbled across some dimestore bodice ripper. In other words, I devoured every page. And in particular, I was taken with a salad called Puntarelle con Salsa di Acciughe.
After 75 years, the leading lady of latticini has called it a day.
When so much discussion of Williamsburg’s shifting sands is superficial (i.e., gentrifiers criticizing newer gentrifiers), the closing of a superior eatery that served the…