St. Vincent occasionally does East Coast-style menus at lunch or on Sundays, when they're normally closed. The chef, Bill Niles, started in New Jersey boardwalk Italian-American restaurants, so he knows the tradition. I had a great meatball sandwich a while back.
Last night was a prix-fixe of spaghetti (actually bucatini) with tomato sauce and crab, garlic bread, mixed chicory salad, and tiramisu, $35 plus $10 for AYCD fresh and fruity Fazi Battaglia "Titulus" Verdicchio. Good food, fun, good value. Get on the mailing list to hear about future events: