How Did Italian Food Become “Red Sauce”? | Bon Appétit
"An example of the Bohemian-era Italian-American restaurant in San Francisco, offering a soigné-but-informal vibe with red-and-white-checked tablecloths and straw-wrapped Chianti bottles; chefs there developed dishes that were unknown in Italy and adapted to American tastes by increasing meat portions and making Parmesan a common, lavish garnish." - ByPaul Freedman
