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Best of New York Food 2003

Best Lasagna

We asked our house foodies to give us the lowdown on a few of their favorite things.


  • Ápizz

    217 Eldridge St., 10002, between Stanton and Rivington Sts., 212-253-9199

    A deliciously unsophisticated wild-boar lasagne guaranteed to make me lose my civility should anyone get too close with an errant fork.
    —HAL RUBENSTEIN

  • Via Emilia

    240 Park Ave. South, 10003, between 19th and 20th Sts., 212-505-3072

    It’s properly wet and soupy without losing its structure, just like my mama never used to make.
    —ADAM PLATT

  • Cipriani Le Specialitŕ

    110 E. 42nd St., 10017, between Lexington and Park Avenues, 212-557-5088

    Alternating layers of sumptuous sauce and delicate, nearly diaphanous pasta prove you can never be too rich or too thin.
    —ROBIN RAISFELD

  • Il Gattopardo

    33 W. 54th St., 10019, between Fifth and Sixth Avenue, 212-246-0412

    The Neapolitan lasagne di carnevale is a persuasive argument that the Emilia-Romagnan version is not the last word on the subject.
    —ROB PATRONITE

From the 2003 Best of New York issue of New York Magazine

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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).

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