New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York 2013 • Eating

Best Lasagna

  • Salumeria Rosi Parmacotto Il Ristorante

    903 Madison Ave., nr. 73rd St.; 212-517-7700

    You can’t talk about pasta sheets in this town without talking about Mark Ladner and his supercolossal 100-layer leaning tower of lasagna at Del Posto. But that thing is in a league of its own. Practically a separate species. Unfair to the competition and illegal in 49 states. For something more down-to-Earth, we recommend Cesare Casella’s new pasticcio all’Amatriciana ($25). Casella calls it pasticcio (typically a sort of savory pie), but you will recognize it as lasagna through and through. It’s a half-dozen or so gossamer sheets of dough cut into rounds and layered with a rich meaty sauce and a buttery béchamel, the whole thing topped off with a golden Grana-­and-Pecorino crust. The genius of the dish, however, lies in the bringing together of two heretofore ­unacquainted cucina italiana classics: the fantastically porky all’Amatriciana—a guanciale-­enhanced sauce almost exclusively associated with bucatini—and Garfield’s favorite foodstuff. For pasta lovers, it’s an exciting why-didn’t-someone-think-of-this-before moment, and a thumb in the eye to the lasagna alla Bolognese hegemony.

From the 2013 Best of New York issue of New York Magazine

Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

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).