Monday, April 29, 2013
PATSY'S ITALIAN RESTAURANT
West 56th STREET, NEW YORK, NY
Everyone knows patsy's was Frank's Favorite. Everyone in the know or who knew Frank. Patsy's on West 56th Street was a long time favorite of Sinatra, who started eating at Patsy's ever since his Star Began To Rise back in the 1940's .. The Dorsey Brothers, Tommy and Jimmy brought Frank there for his first of thousands. Frank was going to Patsy's ever since his New York Hoboken days, when he moved to Hasbrouk Heights New Jersey just a few blocks from famed Jersey Mob Boss Willie Moretti, who was Sinatra's real-life Don to the fictitious Don Vito Corleone and Johnnie Fontaine (Sinatra) in Mario Puzzo and Francis Ford Coppola's The Godfather.
Frank's favorites at Patsy's were; Clams Posilipo, Veal Milanese (extra Crispy), and Meatballs (Veal Meatballs). Patsy's has become a sort of shrine to the great one, Francis Albert Sinatra and should be on the bucket list of anyone who calls themselves a major fan of the man, "Sinatra."
OLD SCHOOL ITALIAN RED SAUCE JOINTS
Past & Present
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
Sinatra's Favorite Italian Restaurant
STILL HERE ! West 56th Street, New York, NY
THOMPSON STREET GREENWICH VILLAGE
Now It's CARBONE
Inside the former Rocco's
Now The Most Expensive Red Sauce Joint Around
JOHN'S of 12th STREET
STILL HERE !!!
Above and Below
A Waiter and the Famous Zebra Wallpaper at GINO'S
No Longer With Us
Frank Sinatra and Ava Gardner Dine at Patsy's
Rafetto's Past Shop, Greenwich Village New York
STILL GOING STRONG
STILL GOING STRONG on MACDOUGAL STREET
GREENWICH VILLAGE NEW YORK
FERDINANDO'S SICILIAN SPECIALTIES
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
Bleecker Street greenwich Village, NEW YORK
STILL with US !!!!
Get The VASTEDDI SANDWICH
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
New York's Top Burger? I big question and one that will get a number of answers and some heated debate. Is it The Black Label Burger at Minetta Tavern? No way, and oh by-the-way, when it comes to Minetta and their Burgers, they have two the famed Black Label Burger and The Minetta Burger. Guess what? The Minetta Burger is much better.
New York's Best Burger, is it The Bistro Burger at The Corner Bistro which was voted new York's top Burger more than 30 and I would say is The babe Ruth of New York Burgers. Corner Bistro was thee Burger bar of Choice for a long time, way before the current Burger Craze which I think you can say satarted 5 or 7 years ago back around 2006 ... The Corner Bistro has been famous for it's burger since the 1970's ... The have a good burger, it's not great but good, but at just $6,50 and with $2.50 mugs of McSorley's Ale to go with it, the Corner Bistro, though no longer New York's Top Burger, it is though, New York's Top Burger & Beer Deal in the city.
New York's Best Burger, is it The Burger Joint? Nope, not even close.
Well, I could go on even further but I'll Spill The Beans here and now. New York's top Burger is at JG Melon. Or is it The Shake Shack. I don't know. Well, I do in a way. They're both # 1 in My Book. The Burger at JG Melon is awesome. It's tasty and quite possibly New York's Best, but then again I sometimes feel, it's Shake Shack. They're both excellent Burgers, that have the true great burger taste. Both made from top quality meat and both cooked on Flat-Top Grills which is of utter importance in making a great burger. You can't make the Best Burger if you use a slotted grill or broiler to cook the burger. The Burgers must cook in their own fat on a Flat-Top Grill in order to reach the optimum tastiest burger taste possible. The burger needs to be completely browned and slightly crispy on every bit of surface on both sides of the burger. This browning that caramelizes the beef and brings out all the tasty wonderful flavors can only be achieved in a Flat-Top Grill or pan. Those who use a broiler or slotted grill will never acheive perfect bigger perfection no matter how hard they try, and the way that both the Shake Shack and JG Melon do. Shack Burger and JG Melon Burger are New York's Top and Best Burger, both tied for the Best.
BAR at JG MELON
Sunday, April 28, 2013
INSIDE GINO'S DINING ROOM
FAMOUS ZEBRA WALLPAPER
WAS On Lexington Avenue
Across From Bloomingdale's
Now SADLY DISEASED
I MISS IT SO
Second Avenue Near East 11th Street
Not as Good As It used To Be
But It's Still There and It's Over 100 Years Old
And Definitely OLD SCHOOL RED SAUCE ITALIAN
And STILL GOING STRONG
Above and Below
In BETTER DAYS
CARBONE IS THERE NOW
The FAMED ROCCO SIGN
SUPERIMPOSED With CARBONE
In THE FORMER ROCCO SPACE
HOPING To BECOME
A CLASSIC OLD SCHOOL
ITALIAN RED SAUCE JOINT
BUT THE PRICES ARE PROHIBITIVE
AND NOT IN-LINE
WITH WHAT AN OLD SCHOOL
ITALIAN RED SAUCE RESTAURANT
IS And SHOULD BE
A WELCOMING CASUAL RESTAURANT
THAT HAS A WARM ATMOSPHERE
AND TASTY ITALIAN and ITALIAN-AMERICAN FOOD
At FAIR MODERATE PRICES
THE FOOD IS QUITE GOOD
AS IS THE AMBIANCE
AS FOR THE PRICES???
YOU'VE PROBABLY HEARD
YOU'VE PROBABLY HEARD
QUITE FAR FROM MODERATE
VERY EXPENSIVE !!!
IS CARBONE CLASIC RED SAUCE?
The PRICES AREN'T
THAT'S BEEN ESTABLISHED
IF IT WILL BE A CLASSIC
TIME WILL TELL !!!
La TAVOLA IS NEW YORK ITALIAN RED SAUCE
BAR at GINO'S
GAY TALESE on GINO'S, THE NEW YORKER, May 31, 2010
by Gay Talese
An Italian restaurant called Gino, which opened in 1945 on Lexington Avenue near Sixty-first Street, has been known primarily for its moderate prices, its tomato-red wallpaper printed with three hundred and fourteen leaping zebras, and its determinedly uncreative chefs, whose regular customers are so amiably resigned to the kitchen’s limited and unchanging cuisine that it has never been necessary for these customers to consult the menu.
The big question? Where to get the Best Meatballs in town, the town of New York City? I can easily answer that, and "It's Not The Meatball Shop" which no self-respecting Italian would be caught dead in. Not more than once anyway. Once to check it out. It's OK, but it's a rip-off and if you're looking for any kind of Italian feel, as the Big Boys would say "Fugg-etta-bout It!!!" The Meatball Shop is for non-Italians, those not fortunate to have a mother, Nonna, and Aunts that make Meatballs that would blows those of The Meatball Shop right out of the water. My Nonna, Aunt Fran, Aunt Helen, "the Best Meatballs you could ever wish to Imagine." But poor you if you're not Italian and you have to go to such a poor substitute as The Meatball Shop. If you really want great meatballs, The Best In New York as-a-matter-of-fact, go to where the late Great Frank Sinatra went, and head over to West 56th Street to Patsy's ... It was Frank Sinatra's all-time favorite. He ate there many times over the years. Patsy's is wonderful, with; great ambiance, real Italian American Food, The Best Meatballs in Town, and the spirit of one Francis Albert Sinatra, "Frank."
ITALIAN-AMERICAN NEW YORK
Available on Amazon
"Yes PATSY'S Was My
All-Time FAVORITE Restaurant.
And if You Want to Make The Kind of Italian Food
That I Liked, Check Out La TAVOLA by One of My
Greatest Fans Daniel Bellino-Zwicke. Basta!"
Saturday, April 27, 2013
Carbone, 2013 New York's Hottest New Restaurant. Without Question? Here is a little round-up of Carbone so-far as of April 27, 2013, reviews, articles, snipits, Bits & Bites on The Hottest Restaurant in Town, The Town of Manhattan, New York, it's "Carbone."
HISTORY: Cooks/Chefs Rich Torrisi and Mario Carbone are both Graduates of The Culinary Institute of America in Hyde Park .. They both enhanced their culinary training with stints abroad, Torrisi in France and Carbone in Tuscany, Italy .. Both worked under top chefs in highly respected New York restaurants; Torrisi at; Aquavit,Cafe Boulud, and A Voce, Carbone at Babbo, Lupa, and with Daniel Boulud and Wylie Dufressne. Both met at The Culinary Institute and kept in touch and new each other from both being in the business in New York.
In 2009 Rich Torrisi and Mario Carbone joined forces to open their own place, Torrisi Italian Specialties. Torrisi Specialties had a great concept, operating as an Italian Deli by day, selling soup, mostly Snadwiches like their famed Roast Turkey, Chicken Parm, and Meatball Parm, as well as a few Antipasto, and Pasta Dishes. At night the place operated as a restaurant serving a Set-Menu 5 Course Dinner for $55.00 ... The place was small and nicely outfitted with Italian American and Italian Food Products lining the walls serving as decor; Olive Oil, Canned Tomatoes, and Pasta. The place served great food, and was a instant and huge success. The critics, people, and bloggers loved them. A couple years later they opened Parm next door which is open for lucnh and dinner serving Italian Red Sauce style food, of: Chicken Parm Sandwich or Plate, Chicken Frances Plate or Sandwich,, Meatball Parms, Ziti and such. Parm has been a huge success from day one.
Move ahead to 2012 ... Rich Torrisi and Mario Carbone, along with business partner Jeff Zalaznick aquire the space that was formely the long-time Old-School Italian Red Sauce Joint, the much loved Rocco's ... The put together a plan for their latest ventured, fashioned after 1950's Dowtown New York Italian Red Sauce Joints. The restaurant will be named Carbone after Chef/Partner Mario Carbone.
Carbone opens to much fanfare both good and bad in March of 2013 .. Some love the place, some not, but mostly people love it. Some people, maybe old-school Italians or lovers of old-school Italian Red Sauce Restaurants are inrage that The so-called Torrisi Boys have taken over the beloved Rocco's and as they think pushed the people of Rocco's out with aunruly back handed deal. And the people who don't like Carbone and the people behind it' Torrisi, Carbone, and Zalaznick are hyper enraged when they see that the Carbone Team has kept the famed old Rocco's Sign and superimposed the name Carbone in neon over the old Rocco's sign. Much name calling and anger is vented on all the Foodie Comment Boards on Eater, Grub Street, Chow Hound and such ...
"GAEL GREENE GOES To WRONG CARBONE" !!!
Gael Greene's Famed TWITTER TWEET March 29, 2013, After Going to The WRONG CARBONE, Carbone Restorante on West 38th Street
in Hells Kitchen instead of "Hot" New CARBONE in
GREEWNICH VILLAGE ...
Spent 20 minutes at wrong Carbone lasngt.Finally grumpy owner there gave me address of THE Essential new Carbone, Missed seeing TonyBennett.
Excerpt of Gael Greene's Reveiw After She Finally Makes it to The Right Carbone on Thompson Street in Greenwich Village, New York ...
"Some prices will seem scarily inflated: like $45 for hot or cold antipasto (dare I assume it will serve two?), $38 for an appetizer of scampi alla scampi, the $140 Mixed Grill Cacciatore for two. Our bill Friday night was $112 per person with tip. Not outrageous, considering the floorshow. And Carbone is fun. Half of what I tasted was very good. But keep in mind this is really just an early first impression."
Waiter Mixes CAESAR SALAD
TABLE SIDE at CARBONE
NIGHT of The NONNAS:
TWO ITALIAN GRANMOTHERS REVEIW CARBONE
On Grub Street
by Daniel Bellino Zwicke
Copyright 2020 Daniel Bellino Zwicke
Copyright 2018 Daniel Bellino Zwicke
The Old Rocco's
Greenwich Village New York
Photo Daniel Bellino Zwicke 2005
MEMORIES of ITALIAN FOOD
ITALY NEW YORK & NJ
STORIES with RECIPES
Friday, April 26, 2013
Yes Ladies and Gentlemen, Boys & Girls Our Beloved TWINKIES Are Coming Back .. It hasn't been easy, living without our Favorite Sweet Snack Treat The "Twinkie" Twinkies ... No, Millions of Twinkie Lovers all over America were Crushed in November 2012 when the last beloved Cream Filled Sponge Cake Filled with Cream rolled off the line, and our Beloved TWINKIES were gone. They lasted on the shelves for a couple days, many hoarded whatever they could get their hands on. Boxes were selling on Ebay for hundreds of dollars and our beloved Twinkies were gone, No more. We were told it was temporary. Hostess went bankrupt and shut the company down, but they would be selling the beloved brand off. In comes Billionaire Dean Metropoulos, head of Metroupoulas Co., a company that has revived such icon brands as; Aunt Jemima, Bumblebee Tuna, Vlasik Pickes, and the much loved PBR Pabst Blue Ribbon Beer. And I personally would like to "Thank" Mr. Metropoulos for doing these things, especially making Pabst strong and bring back our sorely missed and oh so loved Twinkies. I'd love to shake Mr. Metropoulos's hand and give him a great big hug, that's how happy I am. Millions of others too.
Yes our beloved Twinkies are coming back. They will be back this Summer of 2013, around mid July is the ear-marked Joyous Day for The Return of The TWINKIES ... Can The McRib be far behind? Recent history tell us the Mcrib should return, some time in the Fall of 2013, that's two joyous days to look forward to.
Want a great day out. Once the McRib comes back this fall, and Twinkies have already been on the shelves for months. Go to you local store and pick up a box of Twinkies. Hold on to them for dare life and make your way over to the nearest McDonalds. Get yourself a tasty McRib or two, savor and enjoy. What's not to love? Then for dessert, pull out a pack of Twinkies for dessert, and again, Enjoy! Then make your way to the nearest pub or bar that serves America's favorite beer, Pabst Blue Ribbon, and again savor and Enjoy! If you live in New York as I, where the price of beers or cocktails can be insanely high depending on the joint you go to, make sure you go and get a $3.00 PBR, or $4 or $5 the most, and yes, enjoy. Basta!