The best of old-school red sauce joints
MEET THE CHEF
Chef Al Lanza
He grew up in the Bronx in the 70s and 80s and learned to cook from his Italian grandmother and, later, some of the City’s best chefs. With Alanza, Chef Al, Wonder’s all-star culinary director, blends fine dining technique with rustic Italian-American flavors.
Evolved over the years,
this recipe is even better
than Nonna used to make. Delicate, fluffy all-beef meatballs slow cooked in Bianco DiNapoli tomatoes
and served with ricotta.
Semolina Garlic Bread
This crusty, chewy, ridiculously delicious garlic bread, made with Sullivan Street Bakery's outstanding sesame seed semolina, is baked with plenty of parsley-garlic butter.
Rigatoni alla Vodka
An Italian-American favorite: al dente rigatoni tossed with creamy, mildly spicy tomato sauce. In this version Chef Lanza swaps cream for mascarpone cheese for even more texture and flavor
Everyone's favorite, nostalgia-inducing Italian-American classic: chicken cutlet layered with rich marinara and mozzarella and Parmigiano Reggiano cheeses
Quintessentially East Coast, these clams are baked with clam broth, lemon butter, and garlic breadcrumbs.