RAO'S
EAST HARLEM, NEW YORK
"The TOUGHEST TABLE in TOWN" !!!
JIMMY FALLON at RAO'S
JIMMY LOVES The MEATBALLS
Wednesday, January 31, 2024
Sunday, January 21, 2024
Johns of 12th Street the Movie
Insight Into an OLD SCHOOL ITALIAN RED SAUCE JOINT
JOHN'S of 12th STREET
JOHN'S of 12th STREET
The MOVIE
CLICK HERE to WATCH The TRAILER !
JOHN'S of 12th STREET
SINCE 1908
Vanessa McDonell on "JOHN'S of 12th STREET"
Interview with the filmmaker - Filmmaker Magazine
If you’ve ever worked in a restaurant, you may have a sense of the sort of family dynamics the harried environment can rapidly inspire. John’s of 12th Street, a dyed-in-the-wool Italian establishment in the East Village, takes this close-knit enclave to its apotheosis. As rendered in Vanessa McDonnell’s observational documentary of the same name, the restaurant is purely populated by the sort of old school New York characters that can only be regarded as a dying breed. From opening till close, McDonnell captures as many yarns spun over the tables as chicken parms are laid into the oven. In advance of John’s of 12th Street‘s world premiere at Spectacle Theater this Wednesday, Filmmaker spoke to McDonnell about the freeing nature of technical limitations, whittling down footage, and the new New York.
Filmmaker: How did you first come across John’s? Were they immediately receptive to the documentary?
Vanessa McDonnell: I used to live on 14th Street and Avenue C, and my boyfriend (now husband) lived on 8th, so John’s was equidistant for us and we ate dinner there pretty often. On one of our early dates, I ordered spaghetti and meatballs and the waiter didn’t hear the part about the meatballs. So I repeated it quietly, and kind of sheepishly. The waiter took a step back and said very loudly to the whole room, “Of course you can have meatballs. The lady likes meatballs. So what?” This is the kind of thing I want in a restaurant.
One night Mike Alpert, one of the owners, chatted with us after we’d finished a bottle of wine. After he walked away my boyfriend half-jokingly said I should ask him for a job. I’d worked as a cook in an Italian restaurant throughout high school and I was quite wistful about it. No woman had ever worked at John’s and we thought I could be the first. I asked Mike and was rebuffed, so I said, “I make films. Let me make a documentary about this place instead.” And he said, “Fine, whatever. Just don’t get in the way.” Mike and his partner of 40 years Nick Sitnycky were great sports about it. They said I was going to be the next Nora Ephron. I guess they never heard of Lena Dunham – she probably doesn’t eat there. I imagine she’s gluten-free or something.
Filmmaker: The film is designed to convey the course of a day at John’s from open to close. Did you know this was the structure from the outset? How long was the actual filming process?
McDonnell: I basically filmed everything that happened at the restaurant for a month or so. Then I went home and became paralyzed by the mountain of footage I had. It took me a very long time just to watch all of it. I didn’t decide on the structure right away. I tried out different things until I came up with something that would allow me to tell a story in an uncomplicated way. A day in the life of a restaurant is a great way to mark time – there is an arc already in there. The structure had to be simple because I didn’t want to use much conventional exposition – I didn’t want to create a historical portrait or a food network-type thing. I wanted the audience to be able to see this unique place and how it works, but also to just observe the everyday lives of some strangers, which is something I find inherently interesting. Not everyone does.
SUNDAY SAUCE
DANIEL BELLINO Z
Daniel Bellino Zwicke, the author of SUNDAY SAUCE , was a leading character
in the Documentary Film "JOHN'S of 12th Street: ... Daniel worked at John's as a waiter / bartender for 12 years, while also working (2 jobs) in other restaurants, cooking in the kitchen, as he worked his up from a Line Cook, to Sous Chef, and finally to Head Chef at some of New York's most renowned restaurants.
Wednesday, January 17, 2024
Ragu Genovese - Neapolitan Recipe
MACCHERONI with RAGU GENOVESE
Ragu Genovese is a famous Neapolitan Ragu, made with Beef, a lot of Onions, wine, and little to No Tomato Product at all. Everything is slowly braised until the beef becomes very tender. The pieces of beef are pulled out of the pot (after being braised for 2 1/2 hours), and it is shredded and returned to the pot for the ragù to cook another 20 - 30 minutes more, before serving with maccheroni (pasta). The pasta of choice for this dish is Ziti.
Very few Italian-Americans are even aware of this dish, and ,most have never had it, though it is one of the greatest Italian Meat Ragu's of all. Read about it, and get the full recipe in
MANGIA ITALIANO , available on AMAZON .com ...
HOW to Make RAGU GONEOVESE
RECIPE
A FAMOUS NEAPOLITAN RAGU
RECIPE - RAGU GENOVESE
And MUCH MORE
INSIDE MANGIA ITALIANO
Thursday, January 11, 2024
Harrys Bar - The Worlds Coolest Restaurant
ARIGO CIPRIANNI
The World's Coolest Restaurant? Why, it's Harry's Bar,
Venice of course. Without a doubt. There is no contest for any to compete. Well many will beg to differ, but I know better, and better than most. No Brag, Just Fact! Let me tell you why.
If you are in any of the Great Renowned Cities of the World, cities such as; New York, Paris, Rome, Bangkok, Tokyo, London,
Hong Kong, wherever. There will in all these cities be a number of restaurants where the In-Crowd, the Jet-Set, Those in The Know, the Movers-and-Shakers of the World will go to. There are usually at least 6 to 12 restaurants for those in the know to go to. For example, if you are in my City, New York and you are one of these people, "Those In the Know," you might go to any one of these restaurants. right now in the year 2011 these restaurants would be; Minetta Tavern,
Bar Pitti, The Waverly Inn, Pastis, Momofuku Ssam, The Standard Grill, John Dory at The Ace Hotel, and at least 6 others. Same goes for LA, London, Paris, Rome, and so-on.
In Venice there are many restaurants, but really just one more or less that "Everyone Who is Anyone" will go when in town. One, that one is "Harry's Bar." No other restaurant in the World quite like it. If you are of the Jet Set, The In Crow, those "In-The-Know," you'll know one thing for sure, when you go to Harry's Bar you will be amongst the all of
The "in Crowd" will be there and nowhere else. Well this is a bit of an exaggeration to make a point, but this point is true 85% of the time.
And of the place, Harry's Bar, Venice. And i keep saying Harry's bar Venice, for it is thee only one, but there are many others around the World with the same name. There is only one Great "Harry's Bar" and that is Harry's Bar, Venice at the Vaporetto stop of San Marco.
Yes, and of Harry's. The restaurant is Wonderful. It has a beautiful casual elegance in the decor. The place is always filled with the "Beautiful People," the service is great, and the food Fabulous. Though at a price. Harry's bar is very expensive. For some this is of no consequence, but if it is expensive for you, it is definitely worth a splurge. The place is awesome.
After-All, they invented the "Bellini" Cocktail here. And
Beef Carpaccio as well.
Over the years, everyone and everyone has passed through the doors; Kings, Queens, Presidents, Prime Ministers,
Rock Stars, Movie Stars, you name it. Too many to name, never-the-less, I will name some names; Ernest Hemingway, Grace Kelly, Onassis, Sir Winston Churchill, Humphrey Bogart, Mick Jagger, George Clooney, Jude Law, Gwyneth Palthrow and on-and-on. And you if you go, of course.
If you go to Harry's Bar, you will Love it. The place is filled with quite a exciting energy. It's a experience you'll always remember. So, do remember, The World's Coolest restaurnat, Harry's Bar, Venice that is.
by Daniel Bellino Zwicke
HARRY'S BAR
The World's Coolest Restaurant? Why, it's Harry's Bar, Venice of course. Without a doubt. There is no contest for any to compete. Well many will beg to differ, but I know better, and better than most. No Brag, Just Fact! Let me tell you why.
If you are in any of the Great Renowned Cities of the World, cities such as; New York, Paris, Rome, Bangkok, Tokyo, London, Hong Kong, wherever. There will in all these cities be a number of restaurants where the In-Crowd, the Jet-Set, Those in The Know, the Movers-and-Shakers of the World will go to. There are usually at least 6 to 12 restaurants for those in the know to go to. For example, if you are in my City, New York and you are one of these people, "Those In the Know," you might go to any one of these restaurants. right now in the year 2011 these restaurants would be; Minetta Tavern, Bar Pitti, The Waverly Inn, Pastis, Momofuku Ssam, The Standard Grill, John Dory at The Ace Hotel, and at least 6 others. Same goes for LA, London, Paris, Rome, and so-on.
In Venice there are many restaurants, but really just one more or less that "Everyone Who is Anyone" will go when in town. One, that one is "Harry's Bar." No other restaurant in the World quite like it. If you are of the Jet Set, The In Crow, those "In-The-Know," you'll know one thing for sure, when you go to Harry's Bar you will be amongst the all of The "in Crowd" will be there and nowhere else. Well this is a bit of an exaggeration to make a point, but this point is true 85% of the time.
Ernest Hemingway & Friends at Harry's Bar
And of the place, Harry's Bar, Venice. And i keep saying Harry's bar Venice, for it is thee only one, but there are many others around the World with the same name. There is only one Great "Harry's Bar" and that is Harry's Bar, Venice at the Vaporetto stop of San Marco.
Yes, and of Harry's. The restaurant is Wonderful. It has a beautiful casual elegance in the decor. The place is always filled with the "Beautiful People," the service is great, and the food Fabulous. Though at a price. Harry's bar is very expensive. For some this is of no consequence, but if it is expensive for you, it is definitely worth a splurge. The place is awesome.
After-All, they invented the "Bellini" Cocktail here. And
Beef Carpaccio as well.
If you go to harry's Bar, you will Love it. The place is filled with quite a exciting energy. It's a experience you'll always remember. So, do remember, The World's Coolest restaurant, Harry's Bar, Venice that is.
by Daniel Bellino Zwicke
HARRY'S BAR
The BAR
The GRITTI PALACE HOTEL
VENICE
ANYWHERE in VENICE
And WORLDWIDE
POSITANO
The AMALFI COAST
.
Sunday, January 7, 2024
Philosophy Sunday Sauce
A Pot of SUNDAY SAUCE
"There's Nothing Better"
The Philosophy of Sunday Sauce
Christmas 2023
I first realized I was a prophet (of Italian food) one Christmas Eve. It was December 24th, 2023 and I was at my good friend Jimmy’s home, on Roosevelt Island, in the middle of the East River, in New York City. When it comes to Christmas, and Christmas Eve, I can end up at any number of homes, whether family or friends. Often I go over to my cousin Joe’s home, on the East End of Long Island, where my cousin makes wine. We love making the Feast of The 7 Fish, Italian Christmas Eve meal of 7 different fish. We’ve had several wonderful times making this Italian Christmas Eve Feast, and we do a job making it. But my cousin Joe was busy, and wasn’t doing it this year, so I ended up on Roosevelt Island instead.
My friend Jimmy told me he was making Sunday Sauce, which sounded good to me. Naturally being an Italian-American New Yorker, Sunday Sauce is my favorite dish, and I love eating it, any chance I get. I even wrote a book about it (Sunday Sauce). I knew the sauce would be good, because my pal Jimmy makes one great Sunday Sauce. He does, because I taught him almost 20 years ago.
At one point, I think it was in 1996, my pal Jimmy and I decided to throw a dinner party at his place. We had it at Jimmy’s because his apartment was a bit bigger than mine, and more suited for a dinner party than my place. That first dinner, I made my famous Ragu Bolognese, which would be our main course of the evening. The Bolognese would dress the Rigatoni pasta. I made a nice antipasto misti for the antipasto course. I made a Spinach & Ricotta Frittata, and Roasted some Red Pepper, and Asparagus Vinaigrette to go onto the antipasto plate, along with Sopresseta Salami, Sicilian Olives, and Provolone Cheese. All these items made for a nice colorful antipasto, that was certainly tasty as well. If I must say so myself, this made for a beautiful looking plate, which is something I have excelled at in my culinary career, making food that is both tasty, and beautiful to look at as well. And I always have a plan.
Jimmy and I bought a few nice bottles of Chianti, and we had the girls bring the dessert, and of course we had lots of good music to play. Mostly we listened to Sinatra, along with Tony Bennett, Jerry Vale, and Nat King Cole. Later in the evening, the music would turn to R&B, Classic Rock, and other good tunes, but never any of that crap Rap, Hip Hop “so-called music” for us. No, we only listen to the good stuff.
That first party went well. The 10 other friends we had invited, all brought wine, they loved the food, the music, chit-chat and wine, and it was a great success, and everyone there wanted to know when the next party would be. Our parties became famous. Everyone wanted to come, but there was only so much room.
We had a great formula for our parties. Number one, I made the food, which everyone seems to like. Most of the time it was Italian Food, though we did have Steak Night a few times. We also made Tacos once, and I made a Thai Chicken Curry once that was quite good, but for the most part, the food, and wine was almost always Italian. We (Jimmy & I) are Italian-Americans, who love our heritage, and we like keeping it alive. We did so, through these parties.
Growing up, my family (the Bellino’s) would have, get togethers every other Sunday at either my Aunt Fran & Uncle Tony’s house, or at my Uncle Jimmy’s house around the block, in Lodi. The food was always Italian. My aunts were wonderful cooks, and we’d eat Raviolis, Sunday Sauce with Meatballs, Maccheroni, and Sausages, Lasagna, and other Southern Italian dishes.
Once it was time for dessert, the assortment and amount of Italian Sweets was incredible. On any given day, we could have Italian Cheesecake, Cookies, Cannolis, Sfogliatelle, and other pastries, served with both Espresso and American Coffee. Once we sat down to the dessert table, this course would last for hours, as my aunts and uncles talked about this and every other thing for hours. They’d talk about current events, sports, gossip, old-times, or whatever. And my Uncle Frank could have solved half the World’s problems, if he only had a chance. Anyway, they talked about it.
These family dinners were some of the best times of my life, and I cherish the memories of these family meals, my aunts and uncles, my mother Lucia, father David, and my dear sister Babrbara. Yes, I cherish all those great times. I never took them for granted, as I do not now, and hold these warm memories of those times at the table, breaking bread and having the most wonderful times with loved ones, at the table, Italian Food upon it. These are the most wonderful memories and times of my life.
And so, I have tried to keep these traditions, and memories alive. I’ve cooked many meals with my cousins Anthony and Joe, and their wives and children at the table, as well as my brothers, and sister Barbara, who sadly passed away in 2022. I cook, I bring people together, and we sit down at the table breaking bread. Italian Bread, Italian food, wine, music, and traditions. This is what we love.
I even wrote about it. My book Sunday Sauce is about all of this. I (we) cook wonderful Italian food. Food that our family has cooked and eaten over the years. I cook the food of my mother Lucia, aunt Fran, and aunt Helen, and my Nonna Giuseppina, who was born in Lercara Friddi, Sicily, and immigrated with my grandfather Fillipo Bellino, to America in 1906. Nonna and Nonno Bellino came to New York, where they lived for a couple years before moving to the Southern Italian enclave of Lodi, New Jersey, where my grandfather Bellino opened a shoemaker shop on Main Street. My mother’s parents lived upstairs from the shoemaker shop below, along with my mother Lucia, aunt Lilly, and my uncles : James, Tony, and Frank, who were of course children at the time.
When my pal Jimmy and I first started our parties, Jimmy didn’t know how to cook. Not much anyway. Maybe cook a Burger and some eggs for breakfast, but Meatballs, Sunday Sauce, or Ragu Bolognese? No. So, we had all these parties, and Jimmy watched, and little by little, I’d teach him a thing or two. After about 3 years of throwing these parties, I told Jimmy that I didn’t want t o always cook all the food. I loved it, but I was getting busier with work, and wanted him to do some of the prep work to help me out, so I wouldn’t have to spend as much time cooking, and I could relax a bit more at the parties. Jimmy agreed, and so, when we decided to have a party, we’d plan it out. We decide on the menu and plan it out. Sometimes I’d do all the cooking and give Jimmy a list of the food we needed to cook. He'd go to the store and buy everything.
First, I taught Jimmy how to make Meatballs, and a good Tomato Sauce. He mastered that, and I taught him how to make Sunday Sauce. He was on his way. He wanted to make a Duck and cook a Goose one time, and I showed him how to do that. I also showed him how to make a tasty Venison Stew.
When I wanted him to cook. We’d talk on the phone, and I’d walk him through the recipes. My pal Jimmy became a damn good cook and is now famous in his own right for making a mean Sunday Sauce (Gravy), Meatballs, and Roast Prime Rib too.
I also taught him a few other things, like Minestrone, and Spaghetti with Broccoli, which he cooks for his wife and three children, a couple times a month.
So, there I was at Jimmy’s house on Christmas Eve 2023. Jimmy had a couple big pots, filled with Meatballs, Sauce, and Pork Ribs. When I walked through the door, I couldn’t believe how many people were there? More than 30. There were adults, and a whole bunch of kids. They were all waiting for the Sunday Sauce (Italian Gravy).
Jimmy had another two large pots, filled with salted water. He had 8 pounds of Maccheroni (Cavatappi). It would take most of this maccheroni to feed the entire crowd that Jimmy had invited to his home.
The water came to a boil, and Jimmy threw the maccheroni into the two pots. Jimmy stirred the maccheroni. The maccheroni was boiling away. After 10 minutes, it was ready. Jimmy removed some of the pasta cooking water and reserved it to mix in with the maccheroni and sauce. He picked up one of the pots and dumped the maccheroni into the colander, draining off the water. Then he put the maccheroni (pasta) back into the pot that he cooked it in. He pour on a little olive oil, then stirred the pasta in the pot. Then Jimmy took the second pot of maccheroni and dumped it into the colander, to drain the water. Then he put that maccheroni back into the pot it cooked in.
Then, just as I taught him to do, Jimmy ladled some sauce into each pot and mixed the maccheroni with sauce and olive oil. After he had mixed the Cavatappi (pasta) with the sauce, he started platting. He put some Cavatappi Pasta in each plate, topped it with a little of the sauce, added a Meatball and one Pork Rib to each plate, and we began serving them to the guests.
I stood there and watched in amazement. Jimmy had over 30 people here, and he was feeding them all, and he didn’t even need my help. Well, I did help pass the plates out, but they were already finished by Jimmy (without any help).
Yes, I looked back, and I was amazed at Jimmy’s skills. I taught him well. He watched, listened and learned. And I was quite proud. So proud that I had taught my good friend how to do this. It is quite an amazing thing, and not something to be taken lightly. Not everyone knows how to make a “Good Sauce” (Sunday Sauce / Gravy). And even if they do, not everyone could make a big batch, and be able to feed a small army of people (32), and be able to pull it off.
Yes, I was sure proud of Jimmy, and proud of myself for teaching him, and a few others, how to cook tasty Italian Food, like our parents, and grandparents cooked. And of course my dear Aunt Fran, Aunt Helen, and even my Uncle Tony Cooked. We keep the great Italian Traditions alive, in New York and New Jersey.
Yes, I’m proud. It’s really a most wonderful thing to do. To cook a nice meal and bring loved ones together at the table. My pal Jimmy learned from me almost 20 years ago. In those years, he has thrown numerous parties. He has cooked Sunday Sauce for friends and family. Inviting them into his home. They all sit at the table, coming together for a good meal. A good Italian meal. We bring, people together, and show them a good time, at the table. The Italian Table, filled with Antipasto, Pasta, Sunday Sauce, Meatballs, Italian Wine, Cookies, and Pastries. We listen to the sounds of Sinatra, and other great Italian Singers, and nobody has a better time than us. Me, my friends, and family, and all the people that I have taught The Philosophy of Sunday Sauce, and good Italian Food. “Is there anything better? I think not.”
Basta !
Daniel Bellino Zwicke
Daniel Bellino Zwicke ... December 25, 2023
SUNDAY SAUCE
SUNDAY SAUCE - The Defining Book on the Subject
SUNDAY SAUCE
by Daniel Bellino Zwicke
.
Thursday, January 4, 2024
Is This New York s Best Burger ?
The ROLO BURGER
Is This NEW YORK'S BEST BURGER" ???
The ROLO BURGER
PRIME BEEF (Double Patties), COPPA SMOKED BACON
Smoked PICKLED PEPPERS
ROLO'S in QUEENS
PRIME MEATS - RESTAURANT BUTCHER SHOP
"They Say they Have NEW YORK'S BEST BURGER"
Monday, January 1, 2024
Pasta with Rib Sauce Recipe
Daniel Cooks the SAUCE
PASTA with RIB SAUCE
Bestselling Italian Cookbook author Daniel Bellino "Z" cooks up some Rib Sauce for his
buddy Jimmy B and himself. Jimmy goes nuts. He Loves it. Says, "This is the Best Thing I've ever eaten in My Life."
"Thanks Jimmy," says Daniel
A few days later, Jimmy ask Daniel if he can teach him how to make the Sauce.
"I gotta make that D."
Daniel says that he Loves cooking for people (friends and family). He loves teaching people how to cook too.
And so, a couple weeks later, Daniel bought some Ribs and taught his pal Jimmy, maketo make the Sauce.
SUNDAY SAUCE
And TASTY MEAT RAGU'S
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