[sarcasm]

Manducatis, a red sauce restaurant on Jackson Avenue in Long Island City, Queens, is a relatively youthful 27 years old, but it has the feeling of a village trattoria. The large, tile-floored front room is empty of everything but a bar, a couple of tables covered with newspapers in Italian and English, and a television tuned to an Italian news station; the three back rooms have low ceilings with exposed beams.

Definitely worth the trip.

[jimtorr]

I miss family restaurants, other than Chinese. I live in Columbia, MD, which is only 35 years old. The corporation seems to actively keep out anything that might be owned by a local family. National chain restaurants, on the other hand, are welcomed with open arms.

[decimon]

Have you seen Dinner Rush? Good movie.

[JesseHousman]

Great Article.

The first sentence: ... be greeted by the maître d', who, although he doesn't know me, will treat me as if he does.

Unfortunately, this sounds like Olive Garden's (Garbage, I call it) commercial.

[JimVT]

Back in the late 50's I worked at the New York Air Route Traffic Control Center and lived in Jackson Heights.

In those days we got paid about two bucks an hour every two weeks.

If it wasn't for my ol' gumba, Tony, owner-operator-chef of the Club 85 on 85th St and Northern Blvd and his twice a week free pasta, I probably would have wasted away.

Then again, maybe he had to feed me so I could pay my bar bill.

[Gringo1]

My family used to eat at Meloni's in Uniontown Pa. whenever we returned for family reunions,etc. Absolutely the best veal in the world.They could charge people just to sit in there and breathe in the smells of the foods served. Italian deli/bakeries are the bomb too.

[B-Chan]

Have you seen The Big Night, starring Stanley Tucci and Tony Shalhoub? If not, proceed directly to the video store and get it. It's a funny, beautfully written and directed tale of a red sauce restaurant struggling to survive a battle with the “anglofied” Italian restaurant next door. Great acting, superb cinematography, and some of the yummiest food scenes ever filmed make The Big Night one of the best food films ever. Don't watch while hungry!

[BluH2o]

... Zagat Survey guidebooks

NY Zagat restaurant guidebook was always (in my experience) a reliable guide to excellent restaurants that were off the beaten path ... many of them family owned Italian eateries.

[Hildy]

I've actually eaten at Bamonte's. I lived in Williamsburg before moving to San Diego. But there was a better restaurant, and I don't remember the name. It was on the way home from the subway station. It was actually someone's living room converted into a restaurant. Been there forever. Big fat Italian lady and she would have the B/W TV going while you were eating. It was the best Italian food I'd ever had. I have a terrific story about Williamsburg which, if pressed, I will tell: my friend and I rented the top of a house that was owned by a mafia guy. His girlfriend of 20 years lived below. It was GOODFELLAS. We lived there for three years. He ended up being arrested on his way to Argentina and it was front page headlines. We were interrogated by the FBI and alot of other bizarro things. Anyway, I miss those days and I think that it's probably not the same anymore.

[MaryFromMichigan]

St. Julian's- Simply Red

When I saw the title, this came to mind.
(St. Julian is a great winery near my place)

[carlo3b]

This is the recipe for the signature dish at Rio's.. it is wonderful but not exactly our typical red gravy, well worth the effort..  If anyone wants/needs any particular  red sauce pasta recipe, just ask.. enjoy!

 LEMON CHICKEN (POLLO AL LIMONE)

 

• 2 broiling chickens, 2 1/2 to 3 pounds each, halved
• Marinate (recipe follows)
• Lemon Sauce (recipe follows)
• 1/4 cup chopped fresh flat-leaf parsley

             1. Preheat broiler for at least 15 minutes before using.

             2. Broil chicken halves, turning once, until skin is golden brown and juices run clear when bird is
             pierced with a fork, about 30 minutes. Remove chicken from broiler, leaving broiler on. Using a very
             sharp knife, cut each half into about six pieces (leg, thigh, wing, and three small breast pieces).

             3. Place chicken on a baking sheet with raised sides. Pour lemon sauce over the chicken, and toss to
             coat well. If necessary, divide sauce in half, and do this in two batches.

             4. Return to broiler, and broil for 3 minutes. Turn each piece, and broil for an additional minute.
             Remove from broiler, and evenly portion chicken onto six warm serving plates.

             5. Pour sauce into a heavy saucepan, and stir in parsley. Place over high heat, and boil for 1 minute.
             Pour sauce over chicken, distributing it evenly among the six servings; serve with lots of crusty bread
             to absorb the sauce.

MARINATE
(minimum 6 hrs, better overnight)

• 1 cup fresh lemon juice Buy a big bag of these you'll need 12
• 1 cup pure olive oil
• 1/2 cup fresh rosemary
• 1 cup good full-bodied white wine
• 3 cloves minced garlic
• 1/2 t ea salt, fresh ground pepper

 LEMON SAUCE

•  Makes approximately 3 1/4 cups
•  2 cups fresh lemon juice
•  1 cup olive oil
•  1 tablespoon red wine vinegar
•  1 1/2 teaspoons 4-5 cloves minced garlic
•  1/2 teaspoon dried oregano
•  1 cup fresh rosemary
• 1 more cup of that good wine
•  1 cup pure olive oil
•  Salt and pepper to taste

             Place all ingredients in a large bowl, and whisk together until well blended. Cover, and refrigerate
             until ready to use. Whisk or shake vigorously just before use.
 
 
 
 

[Irene Adler]

"At the next table sat a tiny man slumped in his chair, known to everyone as Uncle Louie."

Wow, they even name the chairs. The place IS homey.

[nickcarraway]

Mangia

[nickcarraway]

ping