This old-school Italian hideaway is famous for its simplicity — cash only, BYOB and no official website — but it doesn’t need the frills. After all, the standout Italian classics are what draw the crowds. Alex Guarnaschelli recommends the Veal Parmigiana, a tender, breaded bone-in veal chop that’s blanketed in a melty layer of buffalo mozzarella and finished with a housemade marinara sauce.
Special Dishes: Veal Parmigiana
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