How NYC’s Best Italian Restaurants Are Going Mass-Market With Pasta Sauce | Eater
"A century-old, 10-table Italian restaurant in New York City that’s notoriously difficult to get a reservation; despite its tiny capacity it became a household name after it started selling jarred pasta sauces in 1992 and later expanded into packaged frozen meals and pizzas under a retail brand, which as of August is reportedly on track to become a billion-dollar business." - Bettina Makalintal
