Best Italian in NEW YORK

 

FRANK SINATRA

 

Gone

 

CELEBRATING The 100 YEAR ANNIVERSARY of HIS BIRTH in 2015

 

Frank Sinatra Born 1915 in Hoboken, New Jersey

 

Frank Spent a Lot of Time in New York

 

 

 

PATSY'S

 

Sinatra's Favorite Italian Restaurant

 

STILL HERE !  West 56th Street, New York, NY

 

ROCCO'S

 

THOMPSON STREET GREENWICH VILLAGE

 

GONE

 

Now It's CARBONE

Inside the former Rocco's

 

Now The Most Expensive Red Sauce Joint Around

 

It's CARBONE

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JOHN'S of 12th STREET

 

Since 1908

 

STILL HERE !!!

 

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GINO'S

 

Above and Below

 

GONE !!!

 

 

 

A Waiter and the Famous Zebra Wallpaper at GINO'S

 

No Longer With Us

 

 

 

 

Frank Sinatra and Ava Gardner Dine at Patsy's

MONTE'S TRATTORIA

Macdougal Street, GREENWICH VILLAGE

MONTE'S is One of The Few OLD SCHOOL INEW YORK ITALIAN RESTAURANTS

Still Standing, SINCE 1918

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CHEF PIETRO MOSCONI & one of Many Fans

Note the Old School Cash Register behind the Bar

Chef Pietro is the man behind Monte's and the main reason along with his

son Peter why Monte's Trattoria is so loved by New Yorker's as well as the many people from all four corners of the Globe make it to and love Monte's, for the wonderful Italian Food, friendly service, and a warm friendly atmosphere that includes the sounds of Sinatra, Dean Martin and Andrea Bocelli and the like.

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The Famed Veal Osso Buco at MONTE'S

and

One of The BEST CHICKEN PARMS in TOWN

CHICKEN PARM at MONTE'S

 

 

 

 

 

Rafetto's Past Shop, Greenwich Village New York

SINCE 1906

STILL GOING STRONG

 CAFFE REGGIO  

 

SINCE 1927

 

STILL GOING STRONG on MACDOUGAL STREET

 

GREENWICH VILLAGE NEW YORK

 

 

 

 

FERDINANDO'S SICILIAN SPECIALTIES

 

SINCE 1904

 

STILL With US on Union Street, Carroll gardens, Brooklyn, New York

 

"The Only Place left to get a good Vasteddi (Beef Spleen Sandwich) in NY

 

 

 

 

JOHN'S PIZZERIA

 

Bleecker Street greenwich Village, NEW YORK

 

SINCE 1927

 

STILL with US !!!!

 

 

 

 

 

Ferdinando's Brooklyn

 

Get The VASTEDDI SANDWICH

 

 

 

 

PIEMONTE RAVIOLI

 

SINCE 1920

 

Grand Street LITTLE IATALY,  NY NY

 

STILL with US !!!

 

 

 

 

 

 

Read About Italian-American New York

in Daniel Bellino's Best Selling SUNDAY SAUCE

Recipes and Stories of Italian-American New York

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SOPHIA

 

"JUST BECAUSE"

 

 

 

 

 

 

 

 

 

 

 

 

 

Frank Sinatra's Favorite Italian Foods

A Young Frank Sinatra  ....  Hoboken, New Jersey

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Frank Sinatra

"Come Fly with Me" !!!

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PATSY'S  "Franks Favorite Restaurant"

Frank's Favorite Restaurant in The World, was Patsy's on West 56th Street in New York, in The Theater District near Times Square .. Frank's Favorites were; Calms Posillipo, Spaghetti Pomodoro,  Veal Milanes (extra Thin & Crispy) and Spaghetti & Meatballs of which patsy's makes The Best in The City ..

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FRANK & AVA GARDNER

FRANK & DINO

FRANK'S FAVORITE ITALIAN BREAD

 ... PARISI on MOTT STREET, LITTLE ITALY, New York

FRANK'S FAVORITE ITALIAN BREAD

PARISI BAKERY MOTT STREET

 

FRANK'S FAVORITE PIZZA "PATSY'S"

FRANKS FAVORITE PIZZA

PATSY'S in EAST HARLEM

No Relation to PATSY'S on 56th STREET

FRANK'S Favorite PIZZERIA

PATSY'S EAST AHRLEM NEW YORK

SINATRA at JILLY'S New York with Friends and Daughters NANCY and TINA

Frank loved going to his close Pal JILLY RIZZO'S New York Restaurant JILLY'S where Frank would eat Chinese Food, tell stories, and drink JACK DANIEL'S to the Wee Hours of the morning ...

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SUNDAY SAUCE

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Dean Martin looks on as Sammy Davis Jr. pours Frank a Jack Daniels

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Jack Daniel's and Frank Sinatra

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FRANK SINATRA with Cigarette & JACK DANIELS

Ripper Hotdogs Rutts Hut NewJersey

The NIGHT SKY Over RUTT'S HUT

CLIFTON NEW JERSEY

WATCH Video  "EATING RIPPERS at RUTTS HUT"

                                             

EATNG RIPPERS at RUTTS HUT

JIMMY ZWICKE Eats a RIPPER at RUTT'S HUT

CLIFTON, NEW JERSEY

BABE RUTH

EATS a RIPPER

RUTT'S HUT RIPPERS

One NUDE One Dressed w / RUTTS HUT FAMOUS RELISH

Inside RUTT'S HUT

The Other Side

RUTT'S HUT

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Corner Bistro Burger Greenwich Village

CORNER BISTRO

Greenwich Village, New York

    Happy to see Corner Bistro's Burger can still make it to # 1 Best of New York list these days. I've been eating Cheeseburgers there since 1984. Yes 26 Years of Bistro Burgers. Back then, the Burger at the Corner Bistro was for Year-After-Year thee perennial favorite, # 1, Top, Best Burger in New York, rated by the Top and most Powerful food Authorities of the day, New York Magazine, The NY Times, Cue Magazine, The Post, The Village Voice, GQ, Bob Lape on 7's Eyewitness News, The Daily News, so on and so forth. Nine out of ten people, newspapers, and news agency's, The Bistro Burger was always "Tops," # 1. It no longer is. And it was tops for some 30 years. Quite a run. Sadly the quality of the Burger has gone down a bit, and there are numerous chemistry better, tastier Burgers in town. Shake Shack get my Vote for the Top, New York's best Burger, with Bills Bar and Burger and Peter Luger not far behind. But the Shake Shack Burger has all the proper elements that come together and make for perfect chemistry of, dear I say, "The Perfect Burger." Well if not the perfect Burger, New York's Best, or at least amongst the Best, everyone has their opinion. Some not as qualified as others. As I've been eating the East Coast's Best Burgers since childhood, and being a former Chef Culinary Professional, I have greater qualifications than most.

The Shake Shack Burgers elements that make it so good, are: Top Quality Beef, Just the right size and thickness, not too thin nor too thick, which unfortunately many think makes a burger is better, the thicker it is. Not so. A 6 oz., 3/4" Burger is Best and it has to be cooked on a Flat-Top Grill cooking in its own fat to qualify amongst the best. Cooking on a grated grill, just won't do. You'll often get terribly overcooked hard spots, losing all important beef fat for the burger to cook in. You'll need a good hamburger bun, toasted preferred, not too fancy, and a major No-No is the use of an English Muffin. Though i Love them for breakfast, English Muffins are a terrible choice, pairing to a Burger. the Burger has to be properly cooked.

And one of thee most important rules to a great Burger, it can't cost more than $6.50, and about $4.50 is even better. The Shake Shake burger meets all these requirements, even exceeding them.

Back to the Bistro Burger. For nostalgia's sake and Price to value ratio, combined with the great old New York Bar ambiance, The Bistro Burger always makes it on my Top 10 List. As the Post states, to be able to get a great burger for just $6.50 with Beers at $2.75 in one of New York's few remaining Bohemian Bars, and in Greenwich Village? A combination that just can't be beat.

by Daniel Bellino Zwicke

A CLASSIC BISTRO BURGER

Recipe for The PERFECT BURGER 

in The BADASS COOKBOOK

LEARN HOW

to MAKE The PERFECT BURGER

RECIPES in The BADASS COOKBOOK


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Italian Ziti and Meatballs

SPAGHETTI & MEATBALLS

"It's Really Italian" !!!

For years now, many so called food Experts who thought they knew more than they actually did wrote disdainfully of the famed Italian dish Spaghetti & Meatballs, saying "it was not authentic Italian food," and is Pseudo Italian. Well, "oh Contraire." Guess what? Spaghetti & Meatballs is Italian. Or should I say Pasta & Meatballs. Yes, pasta with meatballs is a dish eaten quite often in southern Italy and the regions of Puglia, Sicily, and Abruuzo, a native dish is Pasta, (usually short Maccheroni) dressed with Meatballs as a special treat .. The names pf these dishes are called Pasta Seduta, meaning Seated Pasta and Maccaroni Azzese .. Yes Pasta w/ Meatballs, "It's really Italian."   I myself have written about this in my book SUNDAY SAUCE -When Italian-Americans Cook, where I stated at the time that I had hear of certain areas serving Meatballs along with their pasta. And even before I heard this I surmised that out of so many millions of poor Italians over the years it was most certain that in poor familys not wanting to wash more than 1 dish per person eating that momma would not serve pasta and meatballs in separate courses but together on one plate of Pasta & Meatballs (Spaghetti Meatballs). And so as stated before Pasta with Meatballs is an authentic dish served all over Southern Italy, it's reall Italian Food and has names for it, again Pasta Seduta and Maccheroni Azzese .. So there, "In your face Food Snobs," snubbing our beloved Spaghetti & Meatballs, no it's not just Italian-American, which is not a bad thing, it's really Real Italian and the mystery and controversy is now settled, it's Spaghetti & Meatballs, millions love it, and billions of plates have been served over the years. Why? People love it, as simple as that ..

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. LASAGNA CARNEVALE alla NAPOLETANA Has Little Meatballs Inside

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Mangia Bene !!!

 

Sicilian American Wedding Dinner

Pasta Seduta from Puglia

 are Ziti (Zite) Baked with Meatballs & Mozzarella

In Sicily Zite used to be the Riguer at Weddings Maccarrune di Zita was served with stew pork or Meatballs and was made in large quanities as it was the tradition to bring a hearty plate of pasta as a gift to neighbors both rich and poor. Today in Sicily the word Zite means Bride. Maccheroni di Zita got its name from its role in wedding banquets, the name meant Maccheroni della Sposa, "of the Bride." A little before my time, most Italian-American Weddings were helf in family homes at local club or in a church basement or similar circumstance and the food was made by friends and family and not a caterer. By the time I was a child often at birthday parties, baby christenings or wedding rehearsals, the family would make it's own food for the event and not have it catered. And I remember at all these Christening and what-not, the spread of food was usually Mixed Antipasto Platters and trays of Eggplant Parmigiano and Baked Ziti, along with all sorts of sweet treats like Cannolis, Cookies, and cakes for the dessert course.

Ah, "the Good Old Day," those dishes cooked by my Aunts Helen and Fran along with my Uncle Tony who was quite a good cook as well, were better than any catered wedding or other party I've ever been to. No comparison. Basta !

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RECIPES in GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN NONNA

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SUNDAY SAUCE

When Italian-Americans Cook

The RAGU BOLOGNESE COOKBOOK

by Danny Bolognese

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