Wow…I missed a great one it looks like! I just literally got back to my house from the worst wedding I ever went to in MA. Holy shit, I’m just left baffled and scratching my head. It is a story I can tell at the next HO down. Lol.
I’m glad you guys had a great time. Any pics of this veal seal?
I agree 100% with @NotJrvedivici@seal@CurlzNJ! As wonderful as the food was, it was all that much better because of the company.
My favorites were also appetizers, especially the calamari, scungilli in hot sauce, and the stuffed artichoke. I had the bragiole special pictured above. I liked it a lot, especially the sauce - which was a classic red gravy like someone’s grandma would make.
Last night was the perfect event to give up my Jimmy’s virginity- I’m sure now I’ll want it all the time.
I’ve never had the veal parm at Jimmy’s but it’s not a chop like Christine’s so it’s not a fair comparison. The sauce though I would put on par with each other.
I agree. I mean, pasta got started as the cheap food for poor people. (During the Depression, Mayor LaGuardia had his mother’s recipe for Pasta e Fagioli published as a way to cook a cheap, nutritious meal.) I understand the sauces take work, but honestly, for most of what they serve, they could give half the price to a soup kitchen and still be making a profit.
And that sauce up there looks mighty watery to me.
Just for the hell of it combines with my love for this place I’m bumping this thread up. Since this is my birthday eve and tomorrow is a Friday in Lent I decided to come here for an early birthday dinner.
I was so excited when my chicken scarp came I neglected a photo, but as I enjoyed my martini I remembered to take pics of @CurlzNJ favorites!! For those not familiar Jimmy’s pretty much has a cold antipasto on the bar whenever you go.
(FYI I re-named this thread to make it more Jimmy’s specific vs. Ho’ Down specific as this thread was started)