Gabagool, galamad, moozadell, and more
Nowhere in the world does red-sauce Italian-American fare as competently as New York City. The cuisine was born here, where names of dishes have taken on slang: Gabagool is capicola, galamad is calamari, moozadell is mozzarella. The youngest restaurant on this list opened in 1981, while the oldest dates all the way back to 1896. Go often to these relics, which hark back to a simpler time in dining.
Note: This is an updated version of a map originally published in March 2018.
Source: NYC eater
12 Truly Old-School Red-Sauce Italian Joints in NYC