1 E 161st St. Bronx, NY 10451 • (212) 993-7189 •


Being that I am a big fan of Torrisi and Carbone, it became a moral imperative that I try Parm. Not the one in Brooklyn, unfortunately. The little stand in Yankee Stadium. Now I’m sure that the actual restaurant offers a significant bump in experience, but ideally if you are going to put your name on anything, from a food truck to a concession stand, it should live up to that name. So, yes, I am going to judge Parm by my very myopic sampling.

Now, one might start to presume from my opening that I am about to open a can of whoop ass on Parm, but one might also be wrong.

I must admit, however, when I first saw the sandwich on a burger-style bun I was a bit disappointed. After all, isn’t the hallmark of a parm to be on a long roll? And the fact that the egg parm was served cold was another blasphemous decision according to staunch egg parm tradition. Things were definitely not looking good.

But tasting good was a different matter. Shame on me for ever doubting the prodigal sons, because this parm is parmfection. Bone simple with on point ingredients that don’t hide behind mounds of melted cheese. It’s just magically sautéd eggplant, spicy marina, fresh mozzarella (not melted) and an almost brioche like bun. And together, it’s Wonder Twins activate! Form of a killer egg parm!

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Av. Ignacio Zaragoza esq. 16 de Septiembre, Cabo San Lucas 23450, MX • 624-1-43-37-30


From the moment you walk in, you can tell the place is special. The décor is warm and charming with it’s wrought iron railing and tasteful art. And the vibe manages to somehow honor both Italy and Mexico at the same time.

As for the service, it was very friendly and accommodating, but unfortunately the kitchen is a tad slow, so don’t go if you’re in a hurry.

That said, the kitchen takes its time for a reason- some of the dishes are simply incredible. So good that you will forget you are in Mexico. For example, the eggplant parmesan is easily on par with the best I’ve ever had. The pastas were also fantastic. And the special catch, Halibut, was incredible. Unfortunately, the veal was a big miss, as was the caprese salad and the antipasta platter.

Would’ve tried dessert, but because everything took so long, we just ordered ice cream for the kids thinking that would be quicker, but even that took forever to prepare, for some unknown reason.

Also, one other watch-out to consider, because they have a beautiful open façade, with wrought-iron and ivy, while it makes for a wonderful setting, if you are sitting next to it, prepare to hear lots of engine noise from the street, as well as to breathe in lots of exhaust. 😦

So all in all, a positive experience, but not without its detractors.

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The Ultimate Eggplant Parmesan


Who doesn’t love a killer egg parm? Assholes, that’s who. So this post is for all of you egg-parm-loviin’-non-assholes out there.

Lincoln – New York, NY

It’s hard not to get distracted when you’re at Lincoln. By the décor. The tempting menu. The gorgeous presentations. But do yourself a solid and don’t miss this epic side. Sure, you might not be that hungry, but trust me, you need this.

Shaved ultra thin like a carpaccio, this eggplant manages to be everything you could ever wish for. It’s crispy and gooey. Savory and sweet. With just the perfect hint of acidity. A true work of art, and rightly so, considering the location.

Alcaravea – Cabo San Lucas, Mexico

Yes, Mexico. And I’ve been all over Italy, but this egg parm is better. And I am not alone on this one. I have back up. Everyone at the table was blown away. And for good reason. It was mind blowing. Sure, it might take them an hour to get it to your table, but at least it’s worth the wait.

Served rolled over on itself like pastry, this thing compounds the eggplants texture, making it much more substantial per bite. Plus, it doesn’t hurt that all of the ingredients from the tomatoes and herbs to the cheese and eggplant are so fresh, they literally pop in your mouth like a two year old begging for attention.

No. 7 Sub

1188 Broadway New York, NY 10001(212) 532-1680 •


Okay, I’ve been here about 100 times without exaggeration, so suffice it to say that I kind of like it. But to be fair, it can be very hit and miss, so here is a little guidance to help you weed out the winners from the losers…

Décor is virtually non-existent  as the place is pretty much just a counter. Service is also relatively minimal as a result. So it’s basically a grab and go dynamic. That said, the sandwiches really are something special. Such unusual combinations and creative uses of ingredients abound, like the lamb meatloaf with strawberry pico de gallo and curry, the bologna, which is very good- but insanely thick and hearty. The brussel sprouts with granny smith apples, which is nice in the summer. The broccoli, which some people swear by, but I find to be just okay. The chicken guac- which tastes like a lot like a chicken burrito in sandwich form. And, a veggie burger that tastes like a dead ringer for a Big Mac.  But while the place is capable of incredible culinary wizardry, they unfortunately mix in enough duds to make you want to cling to the tried and true, for example the eggplant parm (now a zucchini parm), voted by New York Magazine as one of the top 100 sammy’s in the city and it is truly all of that and a bag of chips. In fact, those chips make it onto the sandwich itself and that sandwich quite handily makes it makes it onto my own personal Top 20! Best eggplant parm sub I have ever had. Granted, an unusual take on the classic, so traditionalists beware. This baby has pickled jalapeños and barbeque potato chips in it. Yes, you heard correct. Chips on an egg parm. Crazy, but man does it work!

Apart from that, there has only been one other sub to reach epic status like the parm, the roast beef with garlic and mint – quite possibly roast beef’s highest achievement on this Earth.

Some sides of note would be the spicy muchim pickles and the pineapple gazpacho. Skip the moon cookies. All in all, so close to 4 knives for me, and if you stick to the winners it would easily be that, but because they are woefully inconsistent over time, I gotsta go three. “And that’s all I have to say about that.” -Forest Gump

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