New York Italian Mafia Restaurants

 

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ROCCO'S

Now CARBONE

  All that's left of the old Rocco's Restaurant on Thompson Street in Greenwich Village is the old Neon Sign which now has CARBONE plastered over where it used to say ROCCO .. ROOCO'S was one of the last few remaining Old-School Italian Red Sauce Joints left in downtown Manhattan. It was there on Thompson Street in Greenwich Village for some 70s years until the owners were forced-out by a Skyrocketing Rent Increase that they could not afford. Rocco's was replaced by CARBONE, a place that charges $56 for Veal Parm when the average price around the city for VP is $27 elsewhere. .

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CAFFE DANTE

Caffe Dante was a Favorite of The late "JIMMY LOLLIPOPS" "VINNY THE CHIN GIGANTE" and other local Mobsters ... Dante opened in 1915, and sadly closed its doors on its 100th Year Anniversary in 2015. .

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LANZA'S Since 1904

The same year my Grandparents Giuseppina & Fillipo Bellino came to New York

from LERCARA FRIDDI SICILY ....

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LANZA'S

SINCE 1904

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Woody Allen famously used the restaurant to film a scene in his 1993 film, Manhattan Murder Mystery.  Characters played by Diane Keaton and Allen himself had dinner at an “Italian mafia joint” in New Jersey, which was actually Lanza’s. One regular was Carmine “Lilo” Galante, who also frequented neighboring Italian haunts, John's Restaurant and DeRobertis Pastry Shop  .  Galante’s family, the Bonanno’s, as well as the Gambino family, loved Lanza’s.  In fact, according to the NY Times, after Galante was assassinated in 1979, his funeral service was held at Lanza-Provenzano Funeral Home (owned by the same Lanza family) a few blocks down Second Avenue from Lanza’s, and the restaurant’s maitre d’ and co-owner at the time, Bobby Lanza, was also the mortician in charge of the service. The Lanza name, however, is most notoriously associated with Joseph “Socks” Lanza, cousin to Lanza’s Restaurant owner Michael Lanza, labor rackateer, head of the Genovese crime family, and controller of the Fulton Fish Market during the 40’s and 50’s (from this alone, he received over $20 million in profits).  Although Michael Lanza never reached the crime status of his cousin or was part of organized crime officially, he did a little wheeling and dealing himself.  According to the NY Times, in 1976 he, along with two other men, was arrested for bribery, conspiracy, and gambling.  The men had paid over $18,000 in bribes to police officers for matters involving illegal activity at the restaurant.  No records indicate that the men served time.  Although now under new ownership, stepping into Lanza’s and ordering some Chicken Parm still feels like stepping into a vintage piece of East Village history.

ROBERT DeNIRO in LANZA'S Shooting a scen for ANGEL HEART

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DeNIRO as LUCIFER

at LANZA'S with EGG

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MICKEY ROURKE with ROBERT DeNIRO at LANZA'S

LUCIFER'S EGG SCENE in the Motion Picture ANGEL HEART

Starring MICKEY ROURKE & LISA BONNETT

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Joseph Socks

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Michael Lanza

DeRobertis Pastry Shop

1st Avenue ,  New York NY

Inside DeROBERTIS PASTRY SHOP

A Favorite of  Charles "Lucky" Luciano , Joseph "Socks" Lanza ,  Carmine "Lilo" Galante , and numerous other Mobsters over the years.

We’ve already established that the mafia in the East Village liked their Cannolis and their veal scallopini.  This next bit of history is is consistent with that pattern.  Lanza’s Restaurant, located at 168 1st Avenue in a tenement built in 1871, was opened in 1904 by Sicilian-Italian transplant Michael Lanza.  It is rumored that in Italy he had been chef to King Victor Emmanuel III.  And this regal influence is definitely apparent in the kitschy interior of large painted murals of places like Mount Vesuvius and the stained glass windows.  These elements, along with the tin ceiling, are all original or very close to it.  Also original to this turn-of-the-century throwback: the customers.  According to an interview done by Eater, 90% of the patrons are long time regulars.

Inside DeROBERTIS

Sadly closed in 2015 , after more than 100 Years serving Italians, normal citizens and Gangsters for so many years.

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JOHN'S

East 12th Street New York , NY

NOTE : JOHN'S is still in Business and Not Part of LOST ITALIAN NEW YORK

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MOB BOSS

CHARLES "LUCKY" LUCIANO

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Luciano grew up in the East Village (LES) of New York where he immigrated to with his parents at the age of 9 , from LERCARA FRIDDI SICILY, the same town the SINATRA FAMILY and Best Selling Italian-Cookbook Author DANIEL BELLINO "Z" hail from. And coincidentally Daniel Bellino worked as a Waiter / Bartender for 7 years when he was in his 20s ...

Luciano frequented both JOHN'S and LANZA'S Italian Restaurants which have been around since the early 1900s. He also ate at Brunetta's on 1st Avenue as well as the former La FOCACCERIA on the same block. La FOCACCERIA was a SICILIAN restaurant that sold Sicilian Specialties like (opened til 2010) the beloved sandwich of PALERMO called Pane Milza (Vastedda) along with Panelle, Arancini (Rice Balls) and Sfingione which is the true Sicilian Pizza ... 

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RECIPES FROM MY SICILIAN NONNA

by Daniel Bellino "Z"

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Above : NEW YORK TIMES HEADLINE of LUCIANO GENOVESE VALENTI SHOOTING

in Front of JOHN'S Italian Restaurant on East 12th Street

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Well Dressed Gunmen:

Vito Genovese and Lucky Luciano

On August 11th 1922 Umberto Valenti was having a plate Chicken Parmigiana. Some time around noon, Valenti and six laughing companions emerged from their lunch at John's on East 12th Street. Walking eastward when smiles turned into frowns. Suddenly, Valenti spooked and bolted towards Second Avenue as two slick, well-dressed gunmen whipped out revolvers and fired. Gangland legend holds that one of the shooters was none other than Charles "Lucky" Luciano, Masseria's newest protégé was future Geovese Crime Family Boss Vito Genovese. The Chain of Evenets Follows : 1.Umberto Valenti emerges from John’s of 12th Street. Lucky Luciano and another assassin open fire. 2. Valenti draws a revolver and is hit in the chest with a bullet. He staggers to a waiting taxicab and dies. 3. The gunmen shoot two innocent bystanders before disappearing into a tenement. "It was the coolest thing I ever saw. People were shrieking and running in all directions, and this fellow calmly fired shot after shot. He did not move until he had emptied his weapon. With blood spurting from his clothing, Valenti tried to raise up his pistol but his wounds prevented him from doing so. He made for a waiting taxicab, collapsing on the Northwest corner of 12^th Street."

Click Here o READ The NEW YORK TIMES ARTICLE from 1922

CHICKEN PARM at JOHN'S

RECIPE in SUNDAY SAUCE

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UMBERTO'S CLAM HOUSE

Mulberry Street LITTLE ITALY NEW YORK

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MOB BOSS "CRAZY JOE GALLO" was Whacked at UMBERTO'S on April 8 , 1972

Gallo had arrived at Umberto’s shortly after 5 a.m. and, according to witnesses, was loud and happy. The party ordered house specialties such as scungilli, calamari and mussels. Wine was brought to the table. Besides the Gallo party, there were nine other customers in the restaurant, which opened three weeks ago. The gunman entered through a side door and went directly to behind Gallo’s table. The man, described as about 5-foot-8, stocky, about 40 years old and with receding dark hair, fired twice, striking Gallo in the left shoulder and, as the hood fell over, in the left buttock. Diapioulas drove for cover but was also hit in the buttock. The killer calmly turned and walked out into Mulberry St. to a waiting car. Diapioulas apparently fired three times at the gunman. Other Gallo hoods ran to the street and began blasting at the car as it sped away. .

GALLO

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"GET THE VEAL, it's the Best in the CITY"

AL PACINO , Sterling Hayden , and AL LITTERI

at LOUIE'S RESTAURANT in The BRONX

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The Restaurant used as LOUIE'S RESTAURANT in The GODFATHER

was The Old LUNA'S RESTAURANT on White Plains Road

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Italian restaurants have been thriving for so long in New York City, it seems strange to imagine a time when there were none. That was just before Enrico & Paglieri opened on West 11th Street off Sixth Avenue. “Countless people’s first Italian table d’hote meal was had here at this proudly immaculate place which, going and growing since 1908, now takes the underparts of three brownstone houses,” states 1948 restaurant guide Knife and Fork in New York. .

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Blimpies Sub Sandwiches

 

BLIMPIES

I"I MISS YOU GUYS"

I MISS The SUBS

    "I Miss BLIMPIE'S" Yes I do. I first discovered Blimpie's when I was a teenager growing up in 1970s New Jersey, Blimpie's made tasty Sub Sandwiches that were quite affordable. They had a wide selection of Sandwiches to choose from, but my favorite and just about only way to go was with a Blimpie Best or similar Italian-Style Combo Sandwich that was made with Ham, Salami, and Provolone Cheese, and topped with shredded Lettuce, Onions, and sliced Tomatoes, dressed with Oil & Vinegar and seasoned with Salt, Pepper, and dried Oregano. The Sandwiches always pleased. They were very consitent, the Sandwiches always tasted the same, which is a good thing, because you always knew what you were getting. You oredered the sandwich you liked, and alwasys tasted the same., and that's not easy to do. Well they didn't have to cook anything, so it was pretty simple. The Bread, Meat Products, and Cheese were always the exact same on any Sandwich you ordered. The only way they could possibly screw up was with the seasonings of Salt, Pepper, Oil & Vinegar, and Oregano. But the empoyees were well versed and they usually did a good job. I never any complaints. I always loved my sandwiches, and was never disappointed. Not once. I nver really thought about it before, but now as I'm writing this little piece I do realized just how Good Blimpie's and their Tasty Sandwiches were. They were Pretty Amazing, come to think of it. I did about. I went, oredered my Sandwich, ate it, enjoyed it, and left, until the next time I had a craving for one, and I did at least once a month or more for years, until the Blimpie that I used to go on 4th Avenue and 13th Street closed, and I couldn't get a Blimpie Sandwich anymore. A sad day it was. I miss them, and I can't stand SUBWAY, I think they SUCK. Their sandwiches are of low quality, and I;d rather have a Blimpie, but I can't. Such is Life. It can be cruel at times. And the fact I can't eat a Blimpie Sandwich anymore, I'd say is a bit sad, but what can I do? Reminisce, that's about all I can do.

Basta !!!

DBZ

As if it were an old, reclusive celebrity, a coworker asked, "Does Blimpie's still exist?" Yes, yes, Blimpie is still alive and, presumably, well. At the very least, there are still plenty in NYC. While we associate the sandwich franchise with 1990s strip malls, did you know one of the first shops opened here in the 1960s? Here it is, your short and probably totally unnecessary history of Blimpie.

First of all, Blimpie is called that because one of the founders, Tony Conza, didn't like the sounds of "subs." Conza, along Peter DeCarlo and Angelo Bandassare, opened their first shop in Hoboken in 1964, and apparently people in the area weren't familiar with the term "hoagie," so that was out, too. As the legend goes, Conza found "blimpie" while flipping through a dictionary, and felt it was appropriate. 

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"BLIMPIE"  - A BRIEF HISTORY

Blimpie began its journey on the Jersey side of the Hudson River when 3 high school pals teamed up after graduation to develop it with $2,500 in funding, They opened the first Blimpie at the corner of Seventh and Washington Streets in Hoboken, N.J., according to NJ.com.

The year was 1964, and Blimpie didn't want to sound like just another submarine sandwich company — a factor that factored into its name. Scouring a dictionary, Blimpie's young brain trust was quickly drawn to the word '"blimp" and the accompanying picture that they felt resembled the bread of a submarine sandwich (per QSR).

The ship-to-sub comparison was apt enough for founders Tony Conza, Peter DeCarlo, and Angelo Baldassare, who approved a name that would see the company long past its first location. That being said, Blimpie's first sandwich shop no longer exists. 

Blimpie's ideological foundation was first laid out during a party conversation between founders Tony Conza, Peter DeCarlo, and Angelo Baldassare in Jersey City, N.J. According to the New York Times, the atmosphere and accompanying drinks catalyzed a brainstorm of business ideas. Unsure of what kind of venture to start, the future Blimpie founders tossed around concepts until they eventually settled on the idea of a sandwich shop.

Blimpie's belief that this concept could work was backed by the success of Mike's Submarines in Point Pleasant, N.J., a place that was typically bursting with patronage. Intrigued by its popularity, Blimpie's founders performed some culinary espionage by eating some of Mike's Subs. Impressed by what they ate, they opened their own sandwich shop in a similar vein. Mimicking their mentor proved a sage choice, as both sandwich chains still exist today. There is one exception, though — Mike's Submarines is now known as Jersey Mike's.

Long before "move fast and break things" became a popular startup motto, Blimpie was stirring up dust and drywall in the 1960s. Aggressively gunning for expansion, the founders of Blimpie exploded their base readily. By 1967, they had successfully expanded into Manhattan, with 10 Blimpies already churning out hoagie-style Subs.

Four of these franchises were owned by founders Tony Conza and Peter DeCarlo, and although it may not sound like much in our age of easy venture capital, running 4 Blimpies back then proved more than Conza and DeCarlo could handle.

Unable to keep lightning in the bottle without a formal business education, Conza and DeCarlo were flying by the seat of their pants. Per the New York Times, Conza and DeCarlo "admitted they weren't skilled businessmen." As it turned out, they were "incautious about the costs of goods and employee salaries."

Conza and DeCarlo would bend but would not fold, selling all 4 Blimpies they personally owned. They shifted their focus on building back Blimpie's bottom line through franchising.

In 1976 BLIMPIE SPLIT Into TWO COMPANIES

It's tough to keep even the best teams together, and the Blimpie crew was no exception. Citing a difference in opinion, as DeCarlo wanted to keep Blimpie East Coast and Conza wanted to expand southward, the original founders decided to reform Blimpie into 2 distinct companies under the same trademark. 

It was decided DeCarlo would run Blimpie Metropolitan and retain control of the majority of Blimpie's New York, New Jersey, and East Coast locations. Conza would head the original company, but renamed it International Blimpie Corporation while crafting a new imprint. Conza relished the opportunity and quickly franchised Blimpies "wherever there was interest," according to the New York Times. Conza would eventually admit the error of his ways, and over the years, many of those locations damaged the brand before closing down. They allegedly drove customers up the wall with filthy bathrooms and discordant employees.

Blimpie went public in 1983

In the blur of Blimpie's forced growth throughout the 70s and 80s, they also sought public investment. Blimpie's rise was rapid, but stores were closing rapidly as well (via Reference for Business). It's clear the underwriter held reservations, as Blimpie's initial public offering debuted at 90 cents per share — an unpromising number, even when adjusted for inflation. It served as a flashing indicator that the 80s would bring turbulent times for this blimp-inspired brand.

Blimpie's aggressive expansion also resulted in marks against sanitation. Founder Tony Conza's loose approach to franchising led to undisciplined franchisees and resulted in a massive identity crisis for the Blimpie brand. According to the New York Times, Blimpie had such "renegade owners" who flouted their business formula that some bad actors even sold Chinese food and pizza. However, there was a silver lining — these maverick moves were also a cry for help, begging Blimpie to expand its menu. It became an idea it pursued in the following decade.

If you've ever wondered why Subway is so enormous, a big part of that may be Blimpie's decision to pump the brakes on its best product in the 1980s: the sub sandwich.

As Subway made moves in the submarine sandwich sector, Blimpie pivoted toward a sit-down restaurant idea that became the Border Cafe (via the New York Times). It was a short-lived endeavor that hemorrhaged funds shortly after striking ground in Manhattan. Although Border Cafe's initial numbers were promising, not even former New York Yankee great Dave Winfield could save them as a partial owner (via Reference for Business). However, that was the small problem. The big problem? Blimpie gave Subway an inch and it took a mile. It padded a sandwich-selling lead that only grew wider and would never again be threatened by Blimpie.

If you've ever wondered why Subway is so enormous, a big part of that may be Blimpie's decision to pump the brakes on its best product in the 1980s: the sub sandwich.

As Subway made moves in the submarine sandwich sector, Blimpie pivoted toward a sit-down restaurant idea that became the Border Cafe (via the New York Times). It was a short-lived endeavor that hemorrhaged funds shortly after striking ground in Manhattan. Although Border Cafe's initial numbers were promising, not even former New York Yankee great Dave Winfield could save them as a partial owner (via Reference for Business). However, that was the small problem. The big problem? Blimpie gave Subway an inch and it took a mile. It padded a sandwich-selling lead that only grew wider and would never again be threatened by Blimpie.

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