Find Roman cuisine in New York on Voice Places. Professional and user reviews and the city’s most comprehensive listings make it easy to dine as the Romans do.
Robert Sietsema's Top 10
1. This doesn't mean I'm forsaking my first love, Katz's pastrami, but the smoked-meat sandwich at Mile End is denser, redder, and offered in a sandwich that's just the right size for one person to eat, which means I don't have to go around looking for someone to share it with me. Spread mustard on it and add a sour pickle, and I'm...
The suckling pig looked like a huge sheet of fried dough, bubbly-topped and golden, with only the tiny ribs emerging from one side reminding you of its animal origin. The roast is presented to the table before it gets ferried back to the kitchen to be sliced and plated with pork-fat–roasted potatoes. It's a simple meal—the only discernible seasonings are salt, pepper, and...
I haven't had such killer bucatini amatriciana ($11) since the last time I was in Rome. The pasta—like thick spaghetti, but bored up the middle to facilitate boiling—came gobbed with a tomato sauce whose richness derived from guanciale, the cured jowl of pigs. Like snow on an Apennine peak, grated pecorino blanketed the top. Though the recipe originated in the small Lazio town of...
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