230 Ninth Ave., at 24th St.; 212-243-1105
Everybody knows that a good meatball is a light meatball, and the lightest meatballs are made with bread crumbs. So, you’d think that the man with the readiest access to some of the city’s best crumbs (Jim Lahey of Sullivan St Bakery) would capitalize on that advantage when he recently decided to add a meatball plate to his pizzeria’s menu. But you would be wrong. The secret to these heavenly orbs, you see, is not the crusty remnants of his loaves. Nor is it the Pat LaFrieda veal or some special ball-rolling technique. The secret to these, the best meatballs in town, is—brace yourself—mashed potatoes. Yukon Golds, to be precise. The fresh tomato sauce is no slouch either. And to sop it all up, you have at your disposal some world-class Italian bread
From the 2011 Best of New York issue of New York Magazine
So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).