Wednesday, April 1, 2015

Review of Parm Restaurant on the Upper West Side and a recipe for an Italian American Classic: Sausage and Peppers

The Original Parm at 248 Mulberry St. NYC
        Italian cooking is such an ingrained part of the American diet that dishes like Pizza and Spaghetti and Meatballs are barely labelled Italian anymore.  They’re just good old American staples at this point. But as Lasagna and Eggplant Parmesan and Polenta and Baked Ziti are now about as exotic as a hot dog, some Italian dishes seem to have been left by the wayside.  In New York, three young partners, Mario Carbone, Rich Torrisi and Jeff Zalaznick, have made a career out of  “Red Sauce” Italian Restaurants.  Out of the 5 restaurants their Major Food Group has opened four are full-on Italian American where they’ve made their reputation with items like Chicken and Eggplant Parmesan.  But at their latest offering and uptown branch of their first Parm, Parm at 235 Columbus Ave. (70th -71st Street Tel: 212 776-4921), there’s one item that is conspicuously missing. That is, of course, the subject of today’s post: Sausage and Peppers. But before we get to that, a brief review of Parm on the Upper West Side.