Why Are NYC Red-Sauce Restaurants Disappearing? | Eater NY
"A reanimation of a former Williamsburg dive bar by Nico Arze and Louis Skibar, alongside Michelle Lobo, this project is described as an aria of chicken parm (theirs spicy) with checkered floors and framed photographs; the kitchen is led by Patricia Vega, who brings influences from time at Thai Diner, and desserts by pastry chef Amanda Perdomo — such as an Italian rainbow cookie cake — are often vegan, signaling how red sauce traditions are being reinterpreted for 2025." - Joshua David Stein
