Emilio's Ballato Has a Secret Menu

"More than a half-century-old red-sauce Italian institution in Manhattan’s Lower East Side, this buzzy boîte operates with a famously democratic no-reservations policy (save for a back private room for family and friends), so two-hour-plus lines often precede a meal. Started as Ballato’s in 1956 by John Ballato and purchased in the 1990s by Emilio Vitolo—now the chef-owner—it’s also home to a whisper-only secret menu crafted by his son Anthony. Regulars still love the supersized chicken parmesan and linguine vongole, but insiders chase the off-menu lineup of more than a dozen dishes, led by the bestseller Veal Antonio: a pounded-thin 16‑ounce veal chop, breaded, fried, and topped with a cream-based vodka sauce, prosciutto, fresh mozzarella, and peas. Other heavy hitters include Mozzarella Carrozza—an Italian take on grilled cheese stuffed with mozzarella, dipped in egg, panko-crusted, and deep-fried—and a gut-buster Carbonara, along with a basic-as-it-comes Cacio e Pepe and Penne Antonio with crumbled spicy pork sausage, peas, cream, and diced plum tomatoes. Word of the secret menu spreads through food-world chatter and Anthony’s Instagram. Access is strictly by request—tell your server or Anthony himself; “We’ll never tell you about it,” he says—and those in the know stroll straight into the kitchen to ask, where he’s “crazy with orders but comply with every ask,” making it feel like a friend is cooking just for you." - Shivani Vora