There’s something about New York. Thanks to the immigrants who have settled in the area, it has been a living melting pot of culture for generations. These two factors – the attraction of the most mobile immigrants and the combination of cultures – have created a thriving food culture that is an important part of the city. Perhaps the best representation of this is Rao’s, one of New York’s most famous restaurants. It was founded in East Harlem more than a century ago in 1896 and is now celebrated as an exclusive, proudly traditional, historic eatery. Getting a table at Rao’s NYC is not easy (like impossible!) for the average diner.
Rao’s is a family-owned Italian restaurant that prides itself on its traditional dining experience and guest dining experience. It’s marked by a bit of New York’s high-flying experience—it’s a regular haunt for movie stars, appearing in movies, music videos, and TV shows.
If you’re wondering about the Indian connection (given the name “Rao”), dispel that thought. Rao’s is a traditional Neapolitan family-run, home-style Italian restaurant. Originally owned by Vincent Rao and his wife Anna Pellegrino, the house passed to their grandsons Frank Pellegrino and Ron Strazzi in 1991 and is now in its 126th year. When American food critic and writer Mimi Sheraton gave Rao’s three stars in The New York Times in 1979, she brought the restaurant to the glamor and high profile it is today, and for good reason. His fame spread far and wide, and the restaurant opened two more branches in Las Vegas and Los Angeles.
No menu unless requested at Rao. The food is home cooked, delicious and to die for. Dinner is a marathon event of hot and cold antipasti, salads, a few pastas, their signature giant tender meatballs, and main courses. Then there are desserts, cappuccinos, friendly meals, and even background entertainment such as storytelling, singing, and playing music, and a welcoming and hospitable staff ready to serve. Traditions, customs, the face of the restaurant and the dining experience have remained unchanged to this day. It allows millennials to travel back in time and immerse themselves in the flavors of old, sophisticated and delicious food and its accompanying dishes.
A great restaurant is not just about the food, it’s about the brand. Word of mouth has made Rao’s a legendary brand in certain circles, so people who can’t get into restaurants have been demanding and receiving Rao’s bottled Italian sauces since 1992. It is Rao’s choice to emphasize authentic taste. an air of exclusivity around him.
Each bowl carries authentic Neapolitan flavors and cooking traditions, as if straight out of the kitchen. Popular sauces contain healthy, nutritious ingredients and take no shortcuts to culinary perfection. No starches, no fillers, no artificial colors, no added sugar, so people can cook and eat at home.
The books, written by father-son duo Frank Pellegrino Jr., appeal to those who want to sample and prepare dishes from the restaurant’s signature cuisine.
As a foodie, even a connoisseur, Rao’s regular guest is humbled but excited to sit at the same table with celebrities, actors, rock stars, politicians, sports personalities, business icons and self-proclaimed figures. -heroes, captains of industry, finance, etc. Rao’s works include who you are, who you are, and who you are. This restaurant invented the “table right” reservation or “slot” system for its customers, which is still relevant today. So if you’re planning a dinner party, make sure Rao is properly notified of your visit, or you might not be allowed through. Sr., known as “Frankie No” because of his adamant refusal to enter Rao’s house. When Frank Pellegrino welcomed his guests, even the famous and rich were denied entry if they arrived without the necessary invitations and reservations. at night. These tables are booked weekly, monthly and quarterly by regular customers, and the order book for the year is almost always “closed”.