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why I'm not italomericanophile: thoughts on red-sauce?


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why I'm not italomericanophile: thoughts on red-sauce?

italophile | Sep 15, 2004 08:49 AM

B/c my love of all things Italian was nurtured by someone who himself was biased against Italian-American things (at least by comparison to Italian things, though Italian-American things still fared better than plain old American things...etc., etc.), I am not really a fan of red-sauce fare. I'm not totally unknowledgeable and I keep trying, but overall, I've been underwhelmed here in Boston by the options (excluding a handful of pizzerias).
For inst., went to dinner at La Summa the other night and was horrified by both the arancini and my vitello speciale--both were a) all about breading primarily, which itself was soggy, and b) all about sauce secondarily, which was overly sweet; one was thin, and the other was downright gooey.
So tell me, red-sauce connossieurs, what am I missing where? What do you consider the hallmarks of good Italian-American fare, and what do you look for (or what turns you away) when you're perusing menus?

(Granted, arancini really aren't Italian-American staple, they remain pretty staunchly Sicilian, I guess, and yes, I know about and like Galleria Umberto's.)

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