Open Thread
We’re on a school calendar around here so no posts today. For those of you trapped at your desk today, though, feel free to amuse yourselves in the open thread. ‘Til tomorrow then…


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  1. Wasder;

    I haven’t been to Randazzo’s for years, so I really can’t say. I seem to recall that the last time I was there, I wasn’t impressed.

    For old-school, red-sauce restaurants, I’d recommend the following two places:

    -La Palina, on Ave O between West 4th and 5th. This place hasn’t changed for years, and food is always excellent. Same management, same staff, for years. Go with the home-made manicotti, or whatever the specials are.

    -Cucina Napolitana, on Columbia St. between Union and Sackett. When this place was written up in Brownstoner, some folks said that they didn’t feel welcome because there is a regular “group” that hangs out there. I haven’t seen this when I’ve been there (admittedly, I might get more of a pass than others, but I’ve seen lots of outsiders walk in there). Their spaghetti with seafood sauce is really, really excellent.

  2. Sounds good benson, we’ll leave the light on for you! Email me if you are on your way and want to confirm we’re still there. I’m sure we will be at 10pm.

    “Ok gals, off I go, I’ll check back in late today. : )”
    Cobble, no love for the guys? 🙂

    “Here’s a factoid for all: spaghetti and meatballs is not an Italian dish (meaning, you won’t find it in Italy).”

    Pasta was invented in China.

  3. “spaghetti and meatballs is not an Italian dish (meaning, you won’t find it in Italy). In fact, there’s not even a word for it in Italian. Spaghetti and meatballs is an Italian-American invention.”
    Yes and no to that, it’s basically an American adaption of a peasant dish that wouldn’t be served in RESTAURANTS in Italy but I’m sure you would find something similar in the small towns around Naples… (similar to pizza in the way that pizza slices is an adaption of the single-person Neapolitan pies…)

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