Did Anthony Bourdain Invent Food Porn

 

 

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Anthony Bourdain

KITCHEN CONFIDENTIAL

The BOOK THAT MADE TONY FAMOUS

BUT DID HE INVENT FOOD PORN ???

NOT !

Well Tony popularized the term FOOD PORN, and did so without a doubt more than any one single person in this World. Yes Tony did, and is still doing so, with his wonderful Food Shows (Food Porn) : NO RESERVATIONS, PATS UNKNOWN, The LAYOVER and other Bourdain Shows, all absolutely wonderful, and as only Tony could do,     “Fugettabout it FOOD NETWORK, you can Only DREAM of Doing something as Masterful as Mr. Bourdain.” Keep Dreaming ..

So Who Did INVENT FOOD PORN, you want to know? Well a writer named Rosalind Coward in her book FEMALE DESIRE (1984)  …

Here you go, the passage Mis Coward wrote, using the term Food Porn for the first time in the History of the World ..

“Cooking food and presenting it beautifully is an act of servitude. It is a way of expressing affection through a gift… That we should aspire to produce perfectly finished and presented food is a symbol of a willing and enjoyable participation in servicing others. Food pornography exactly sustains these meanings relating to the preparation of food. The kinds of picture used always repress the process of production of a meal. They are always beautifully lit, often touched up.” (p. 103)

There it is, the Invention of FOOD PORN, not Anthony Bourdain but Rosalind Coward

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ANTHONY BOURDAIN on The LINE at LES HALLES

NEW YORK , NY

TONY’S FOOD PORN

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TONY’S FAVORITE FOOD PORN

A BOW of NOODLES in SOUTH EAST ASIA

PHO in VIETNAM

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BARBECUED PIG

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PORK

TONY’S IDEA of HEAVEN !!

Or PORN ???

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SAUSAGES

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CLAM BAKE

FOOD PORN ???
DEFINATELY  !!!

TONY NAKED with a BONE

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NOW THIS Is FOOD PORN

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MANGIA BENE TONY !!!

THE BIG LEBOWSKI COOKBOOK

mrnewyorkny3

GOT ANY KAHLUA ?

by Daniel Zwicke

ABIDE in IT !!!

SUNDAY SAUCE ITALIAN GRAVYsoundym

 When Italian-Americans Cook

by Daniel Bellino-Zwicke

10 BEST PIZZERIAS NAPOLI

1.  1. Da Michele 

on Via Sersale, 13 – Tel +390815539204. 

Let’s start with what some people may consider the inconveniences- the restaurant is rustic to say the least (almost spartan and very much “no frills”), no reservations are accepted, you always have to wait in line (we had 40 people before us!!) and they serve only 2 kinds of pizza. Nothing but the pizza margherita and pizza marinara here, using only fiordilatte cow´s milk and sweet , tantalizing San Marzano tomatoes. So why do we recommend this place? Because this is the best pizza in Naples in our opinion!!! Since 1870 the Condurros have been making pizzas for their hungry patrons, from  tourists, to local Napoletani to VIPs (they are particularly  proud they had the famous soccer player Maradona as an approving diner!)


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2.  Il Pizzaiolo del Presidente 



on Via Tribunali, 120/121Tel. +39081210903

Right in the heart of Spaccanapoli, the historic center of Naples, Signore Ernesto Cacialli welcomed us here with a huge smile. Pizzaiolo since the time he was 7 (!!!), Ernesto invited former US president Bill Clinton – who was in Naples for G8 – to taste his creations (back in 1994) and since then his pizzeria  (the “president´s” pizzeria) was re-named in his honor. Buono!
 
 



3.  Brandi 

on Salita S.Anna di Palazzo, 1- 2 (angolo via Chiaia)Tel +39081416928, website here.

Close to the elegant Chiaia neighbourhood and to Piazza Plebiscito, this is where the mythical “pizza margherita” was invented. Although pizzas have apparently been around in one form or another since Ancient Roman times, Raffaele Esposito is credited with creating the Margherita. He worked at this very pizzeria (established in 1780) and in 1889 he was asked to bake 3 different kinds of pizza for the royal visit of King Umberto I and Queen Margherita of Savoy. The Queen’s favorite was a pizza that had the colors of the Italian flag: basil leaves for green, mozzarella for white, and tomatoes for red. Named Pizza Margherita in her honor, this is how this pizza is still universally known . Brandi is one of the more elegant and atmopsheric pizzerias and offer many traditional Napoletano side dishes as well. While Italians tend to drink beer with pizza, they offer some nice Falanghina white wines and Aglianico based reds here as well.
 
4. Di Matteo 
(Via dei Tribunali, 94 – tel +39081455262)
Founded in 1936 by Salvatore Di Matteo, the pizzeria was then managed by the “scugnizzi pizzaioli” (street urchin pizzaioli kids, usually  poor, going to school only when they had to and spending a lot of time hanging out in the narrow streets of Naples) that used to work for him.  Today, it is run by Raffaele Marigliano, who 50 years ago created an amazing pizza con alici e cicinielli (anchovies and newborn very very little fish, not produced any more). Here you cannot miss the pizza fritta, a deep fried pizza with ricotta cheese, provola cheese, tomato sauce and sugna (lard). Heaven on earth!
 
5. Pizzeria Trianon da Ciro
on Via P. Colletta, 46 Tel: +39.081.5539426 
Established in 1923, this is a BIG  pizzeria, with 3 floors. Here you can find exquisite (made fresh daily) buffalo milk mozzarella as a topping as well as the full range of  pizza toppings you normally expect. They have 29 in their list and their specialty is salsiccia (Italian sausage) and friarielli (a kind of sprouting broccoli that grows only in the countryside around Naples, see photo below). Recommended.
 
 
 
 
6. Sorbillo 
on via Tribunali, 32 tel. +39081.446643
This is another pizza “temple” in the “centro storico” of Naples; run today by daughter Anna Sorbillo, a member of the 21st generation pizza making family. Sorbillo can also deliver to your home or hotel (in historic center of Naples) and you can order on line.
 
 
 
7. Da Ettore 
(Via S. Lucia, 56 – tel +39081 7640498)
Right on the seafront, facing the pretty Castel dell’Ovo marina/fortress on the elegant Santa Lucia boulevard (where politicians, actors and tourists frequent) the pizza here is truly excellent.  But apart from pizza, they also excel in the “frittura all’italiana”, a sinfully delicious mix of deep fried aubergines (eggplant), zucchini, mozzarella, arancini (rice croquettes), cauliflower, potato croquettes, zeppulelle con alghe (salty doughnut-like fried thingie with seaweed).
 
 
 
Some Tasty ARANCINI at Da ETTORE
 
8. Lombardi 
on via Foria, 12 tel +39081456220
Close to the FABULOUS archeological museum of Naples (with its fascinating Erotic room of Pompeii mosaics, and the Farnese collection), Pizzeria Lombardi was founded in the turn of the century by Enrico Lombardi who sold pizza in Brazil before setting up his pizzeria in Naples. Nowadays it is run by his grandsons Nando and Gigi. They offer also a variety of simple, perfectly executed dishes, but pizza is what you come for. Their specialty is pizza with smoked provola cheese. 
 
 
 
 
 
9. Antica Pizzeria Port’Alba
(Via Port’Alba, 18  – tel +390814421061)
This is the oldest pizzeria in Naples and Italy. Founded in 1738 as seller of street food, it became a real pizzeria in 1830. Vincenzo Luciano is the 5th generation to run the business.
 
 
10. La Notizia 
on Via Caravaggio, 53-55 – tel +390817142155
Named after the movie (the owner Enzo Coccia loves “Citizen Kane”), this pizzeria opens for dinners only, allowing time for the yeast to create the perfect dough. A real treat is the pizza bianca – without tomatoes – with scarola salad, aubergines (eggplant) and provola cheese. It is not located in a touristy neighborhood, but it is absolutely worth going to the upper part of the town to reach it. Authentic Napoli.
If you will be Pizza touring in Naples, and want to try even more pizzerias beyond this list, you´ll find a mega list of Pizzerias all over Campania
 
 
 
 
Caravaggio’s MADONNA of The ROSARY
 
at Chapel of The Rosary
 
Napoli, Italy
 
 
 
 
 
 
 
 
 
SUNDAY SAUCE
 
by Daniel Bellino Z
 

FRANK SINATRA Favorite NEW YORK Restaurants

FRANK’S ALL-TIME FAVORITE
PATSY’S West 56th STREET
NEW YORK, NY
 
 
 
 
GINO’S
LEXINGTON AVENUE
CLOSED 2010
SECRET SAUCE RECIPE
Is In 
Daniel Bellino Zwicke ‘s
New Book
SUNDAY SAUCE
 
 
 
PJ CLARKE’S
3 rd AVENUE
NEW YORK, NY
THE SETTING Of The SONG
“ONE FOR MY BABY”
 
“IT’s a Quarter to 3″
“No One in The ROOM”
“Except You and Me”
“So Set Em Up JOE”
“I Got a Little Story”
“I Think You Should Know”
 
 
 
 
21 CLUB
NEW YORK
 
21 BURGER
 
 
 
 
 
RADIO CITY MUSIC HALL
NEW YORK NY
 
 
 
FRANK’S FAVORITE Recipes For “SUNDAY SAUCE” MEATBALLS and “BOLOGNESE” Are in Daniel Bellino Zwicke’s  “La TAVOLA”
And The ITALIAN CHRISTMAS “FEAST of The 7 FISH”
 
 
 
SUNDAY SAUCE Has Arrived ! Learn How To MAKE Dolly Sinatra’s Famed “SINATRA MARINARA SAUCE” and SUNDAY SAUCE alla SINATRA ..  “It’s In The BOOK
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41545-sunday-saucesmall1

 

Bellino & SUNDAY SAUCE vs Martorano & GRAVY

The KING of MEATBALLS
And
 
SUNDAY GRAVY  Too !!!
 
 
 
MAKING GRAVY with JIMMY KIMMEL
 
STEVE SHOWS JIMMY
HOW to MAKE GRAVY
 
 
GUILLERMO JIMMY & STEVE
 
“MANGIA la GRAVY”
 
 
 
 
“IT Ain’t SAUCE” !!!
 
IT’S GRAVY” !!!!
STEVE MARTORANO
 
 
 
SUNDAY SAUCE
 
by Daniel Bellino Z
 
 
 
 
 
DANIEL BELLINO MAKING SAUCE
Or IS IT GRAVY !!!!
I saw Steve Martorano on Jimmy Kimmel last night. Steve is great. He’s the King of Meatballs, and quite possibly GRAVY. Italian Sunday Gravy that is! Or is it Sunday Sauce … Steve empahtically says it’s GRAVY, “IT AIN’T SAUCE” !!! And Steve is adoment about this … Steve says, “If it has Meat it’s Gravy, and if it doesn’t as in the case with Tomato Sauce then it’s SAUCE … Basta!
Yes Steve is right about this, but that doesn’t mean others are wrong. And Steve has stated that without a doubt in Brookly, New York and South Philadelphia where Steve is from, they all call it Gravy … But there’s always a debate. Some simply call a Italian sauce made with Italian Pork Sausages, Meatballs, Braciole, Spare Ribs, and other meat items (even chicken), that if its tomatoes braised with meat, it’s GRAVY and not Sauce, aka Sunday Gravy .. But there are some who call this Sauce, or Sunday Sauce … Well, different people call it different things, and really there is no one right or wrong answer. I myself and all my family members in Jersey, we all called it Gravy, as do most in the New York, New Jersey, and Philadelphia areas do.
So why do I call my book Sunday Sauce you ask? Well because it can be. It can be called Sunday Sauce, and as a book title it just sounds better. And for those who don’t know, there is a whole science and method to naming, producing, selling, and marketing a book, thus for my book, the name Sunday Sauce … 
And hey, I’m not going to get into a beef with Steve, the guy is awesome and one of the greatest ambassadors of all to what I consider a trully Great and Ligitimate Cusisine of Italian America, that being Italian-American Food (Cusisine).
Anyway, back to the Jimmy Kimmel Show, Steve and the Sunday Gravy … Steve showed Jimmy how to make it, with a bit of fun and funny ribbing by Steve of Jimmy … The Gravy was made, and Steve sat down with Guillermo and Jimmy and ate it.
Well Gravy? We have al sorts of Pasta, Zuppa, Pizza, Meatball Parms, Veal & Chicken Parm, Sausage & Peppers and lots more, but there’s one Italian-American dish that rains Supreme above all other, and that’s our beloved Sunday Sauce on Sunday, or as Steve would say, 
“I Ain’t Sauce, It’s GRAVY” !!!!
BASTA la PASTA !!!!
 
Italian Gravy
 
 
 
 
 
 
“Yo CUZ” !!!!
 
 
 
STEVE MARTORANO
 
 
SAUSAGE MEATBALLS
 
CANNOLIS & GRAVY
Meatball & Rib Gravy

Carbone ‘s Santina Gets 2 Stars New York Times

SANTINA
in
THE MEATPACING DISTRICT
.
.
.
 CARBONE-NY-ME

photo Copyright Daniel Bellino-Zwicke

2 STARS FROM NEW YORK TIMES
The TORRISI BOYS




RICH TORRISI
&
MARIO CARBONE

Roast Peppers




RIGATONI

PASTA alla NORMA

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 ITALIAN GRAVY !!!!

SUNDAY SAUCE

by Daniel Bellino Z

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SANTINA REVIEW NY TIMES

JOE Jr. BURGER NEW YORK

JOE Jr. BURGERS
NOT THE BEST of NEW YORK
 
BUT
 
ONE of THE BEST
 
 
IT’s a GOOD ole SOLID BURGER
 
Honest and Unpretentious
 
PURE & SIMPLE
 
IT’S JUST GOOD
 
 
The JOE Jr. CHEESEBURGER
 
Dam Good !!!
 
 
 
 
LEARN HOW to MAKE GREAT BURGERS
 
at
 
HOME
 
 
 
RECIPES & INSTRUCTIONS
 
by THE DUDE
 
In
 
THE BIG LEBOWSKI COOKBOOK
 
 
GOT ANY KAHLUA?
 
 
by Daniel Zwicke
 
 
 
ABIDE
 
&
 
GET YOURSELF a COPY
 
 

AL PACINO ‘S LAST CAPPUCCINO

AL PACINO
Filming Vittorio Coffee Commercial
CAFFE DANTE
 
GREENWICH VILLAGE, NEW YORK
 
 
 
CAFFE DANTE Has CLOSE
 
 
 
NO MORE ESPRESSO FOR AL ????
 
AL PACINO THAT Is !!!!
 
Caffe Dante Has Closed
After 100 Years on Macdougal Street
 
GREENWICH VILLAGE, NEW YORK
 
 
 
AL PACINO VITTORIA COFFEE COMMERCIAL
 
FILMED AT CAFFE DANTE
 

AL PACINO
 
VITTORIA COFFEE COMMERCIAL
 
CAFFE DANTE
 
GREENWICH VILLAGE
 
NEW YORK
 
 
 
SUNDAY SAUCE
 
WHEN ITALIAN-AMERICANS COOK
 
BY DANIEL BELLINO-ZWICKE
 
 
 
LA TAVOLA
 
 
 
IT’S NEW YORK ITALIAN
 
 
 
 
SEGRETO ITALIANO
 
SECRET ITALIAN RECIPES
 
BY DANIEL BELLINO “Z”
 
 
 
 NEW SICLIAN AMERICAN COOKBOOK
FROM DANIEL BELLINO
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GRANDMA BELLINO’S
ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN GRANDMOTHER
by Daniel Bellino
 
 

 

Daniel Bellino ‘s New Sicilian Cookbook



GRANDMA BELLINO’S ITALIAN COOKBOOK  –  RECIPES From MY SICILIAN NONNA



by Daniel Bellino


 
This Is The WORKING COVER
MEANING NOT THE FINAL COVER
 
 
 
 
OK !  Here’s The NEW COVER !!!
 
Best Selling Italian Cookbook Author Daniel Bellino Zwicke has a new cookbook. It’s not out yet, but is due for a April or May 2015 release. Daniel is the Best Selling Author of such favorite Italian Cookbooks as; SUNDAY SAUCE, La TAVOLA, SEGRETO ITALIANO
Secret Italian Recipes, and THE FEAST of THE 7 FISH  – ITALIAN CHRISTMAS, as well as one non-Italian Cookbook GOT ANY KAHLUA ? The COLLECTED RECIPES of THE DUDE, aka THE BIG LEBOWSKI COOKBOOK.
Daniel says his latest book Grandma Bellino’s Italian Cookbook is a collection of recipes of his Maternal Granmother Josephina Salemi Bellino … He says, the book is made up mostly of his grandmother recipes that are mostly of Sicilian or Sicilian-American origins, but not completely … Though more than 80% of the recipes are from his Nonna Josephina Bellino, some are from other family members like the authors sister Barbara, his mother Lucia, Uncle Tony, Aunt Fran, AUnt Helen and others. And as many of the recipes are Sicilian, some are Neapolitan, Roman, and other regiosn of Italy as his grandmother got recipes from some of her new neighbors who had immigrated to New York and New Jersey from other regions of Italy, mostly from the South.
There are recipes for; Pasta e Gagootz, Caponatina, Timballo di Agneletti, and Melanzane Beccaficio (all Sicilian) as well as Mussels Marinara, Stuffed Artichokes, Spaghetti Pomodro, all made all over Italy, as well as Spaghetti Meatballs and other Italian-American creations.


ALSO by DANIEL BELLINO “Z”
 
 
SUNDAY SAUCE
When Italian-Americans Cook
 
 
SEGRETO ITALIANO
SECRET ITALIAN RECIPES
 
 
 
THE FEAST of THE 7 FISH
ITALIAN CHRISTMAS
“And Not Just Chrtistmas”
 
 
La TAVOLA
Italian-American New Yorkers
Adventures of The Table

How to Cook a Newport Steak

 

The Perfect Newport Steak? What? I make it. Not everyone can. Number 1, you have to start with a Great Steak, a Newport Steak. A Steak not known to many. Well if you’re fortunate to live in New York’s Greenwich Village, you might know about them. Then again, you might not, cause just because you live in The Village, doesn’t mean you know of this little thing of wonder, The Newport Steak. The Newport Steak is a thing of wonder, especially if you love Steak but don’t want to shell out about $19.00 a piece or more to get one. That’s uncooked from the butcher, a nice Prime Sirloin Steak that is. Now a Newport Steak on the other hand will cost you about $7.50 on the average, or roughly 2 1/2 times less than a Sirloin, and you do not give up on taste or quality. It’s just as good. Maybe better.
 
 
A Perfectly Cooked Newport Steak
“THE STEAK of GREENWICH VILLAGE”
Cooked by Cookbook Author Daniel Bellino Zwicke
Greenwich Village New York
As The ROLLING STONES Play in The Backgroudn
SWEET !!!!
 
 
It is said that The Newport Steak was created by Jack Ubaldi, an Italian immigrant who owned a Butcher Shop in New York’s heavily Italian Greenwich Village some time around 1947. The Newport Steak is actually most commonly known as Tri Tip Steak and comes from the Bottom Sirloin portion of a cow. The Tri Tip is not well known nor much in demand. Well not among the masses, but we “Smart Ones” know better. We always get equal or better quality of anything, but always pay less. Thus the case of a Tri-Tip or if as we call it in New York’s Greenwich Village “The Newport Steak” In California, Californians know it as The Santa Maria Steak.
   Anyway, Mr. Ubaldi, wanted to sell this lesser known cut to his customers, but didn’t want to sell it as Tri Tip, he wanted a catchyer name. A name that would help sell this wonderful little steak, that was oh so tasty and cost far less than Sirloin, T-Bone, Porter House or Rib Steaks. He wanted a name that in the name itself would sell the steak. One day jack Ubaldi was looking at a pack of Newport Cigarettes and noticed that the logo of Newports was more or less the same shape of the Tri Tip Steaks that he cut. Right then and there Jack Ubaldi named his cut of Tri Tip 
“The Newport Steak” the name caught on and they’ve been selling Newport Steaks at Florence Meat Market on Jones Street in Greenwich Village ever since. They’re are a couple other spots in the area where you can get a Newport Steak. Ottomanelli’s down the block at Bleecker and Joes Streets sells them, as well as Pino’s Prime Meats on Sullivan Street, and is a place where I often pick up a Newport Steak or two, along with ones from the original Florence Meat Market.
     Well, I picked up a couple the other night and cooked them for me and a friend. As usual, they came out perfectly. We had a Couple good bottles of wine as well, in a nice bottle of Villa Sesta Chianti and a fine Bordeaux. And if that wasn’t good enough, and don’t you think it should have been? We listened to The Rolling Stones while I cooked those “Tasty Steaks” some Roast Potatoes and Carrots. Those steaks, yes they were Perfect. Not many people can cook a Steak as Good as Me, “No Brag Just Fact.” Yes it’s Fact, I can cook a Steak Better than anyone of ever met or eaten a steak cooked by another, and that includes Steaks I’ve had at Sparks Steak House, Peter Luger and other places renowned for their steaks. If you knew me, you’d know I’m telling the truth. Ask anyone who has ever eaten a Steak that I’ve cook, “They tell you.”
  Any way, yes the Steaks were perfect. My mouth is watering now just thinking about them. Dam, I tell you, Those Newport Steaks were “So Dam Good” they were practically “Orgasmic” I kid you not. Ask my Pal Chris, or my Buddies Raoul or Jimmy S, they’ll tell you. So we had The Perfect Steak, drank Chianti, and listened to The World’s Greatest Rock Band of All-Time “The Rolling Stones.” And yes Boys and Girls, Ladies and Gentlemen, “Sometimes Life Can Be Blissful.” Yes It Can.
 
 
 
 
 
The Newport Steak 
Is Cut From Tri-Tip Bottom Sirloin
 
 
 
 
 
A Couple Nice Newport Steaks
All Ready to Cook Up
 
 
 
 
IS THE NEWPORT STEAK GREENWICH VILLAGE’S OWN ?
 
 
Is that little thing of Beauty The Newport Steak Greenwich Villages Own? Yes Boys and Girls it is! I don’t know if anyone has ever coined it that. I do know that those of us in Greenwich Village and New Yorkers in other parts of the city know about it and that it is of Greenwich Village. And you see, just because you live in Greenwich Village doesn’t mean that you automatically know about it, not everyone does. We are few and small a group. An elite group who know of the wonders of our beloved Steak of Greenwich Village and Italian Greenwich Village at that. 
Our beloved Newport Steak, those few of us who know about it, is a Greenwich Village Original created by an Italian Immigrant Butcher jack Ubaldi who created the now famous Newport Steak in the late 1940s when he had the idea of cutting the relatively unknown and inexpensive cut of beef known as the Bottom Sirloin in a different way and cut off a couple of Steaks from this piece of meat that was most often used as a roast in a larger piece or ground for Hamburgers, Meatloaf, or Meatballs. Today this cut of meat is normally known as Tri-Tip or Santa Maria Steak of Central California where it is grilled or roasted whole in one piece then sliced when serving. In France this cut is known as a Culotte which is popular in the Bistros of Paris and all over France.
So back to Jack Ubaldi who back in the 1940’s invented what is now known to those “In The Know” as a Newport Steak. Jack cut the a piece from the Bottom Sirloin that was about 1 1/2″ thick and had the shape of a Boomerang. When he saw a Newport Cigarette ad and noticed that his special cut of Steak looked like the Boomerang Logo of the Newport Cigarettes. Right then and there in his butcher shop on Jones Street in Greenwich Village, Jack named his special cut the Newport Steak. The rest is Culinary and Greenwich Village History, and Italian Greenwich Village History at that, as at that time Greenwich Village was heavily populated by Italians. The Village was filled with Bread Bakers like Zito’s(now defunct) around the block on Bleeeker Street, Zapieri’s, and Vesuvio as well as a host of other Bakeries, Italian Restaurants and Caffes like Caffe reggio and Caffe Dante, along with another fine Italian Butcher Shop in Pino’s Prime Meats on Sullivan Street, in business since 1904. Raffetto’s Pasta in Greenwich Village and Porto Rico Coffee are all over 100 Year Old Italian-American businesses as well. 
So the Newport Steak. Created by Jack Obaldi, is cut from the Bottom Sirloin are about 1 1/2 inches thick, weigh about 14 ounces and cost about $7.50 a piece and are well worth it. Heck they’re a bargain compared to a Prime Sirloin which are about triple the price of a Newport. And the Newport is every bit as good as a regular New York Cut Sirloin. No quality loss what so ever. In fact, after getting on to Newport’s I prefer them to a Sirloin, as do the others in the know on the Newport.
 
 
WHERE To GET A NEWPORT STEAK
 
FLorence Meat Market  “They Invented It” !!!  … Jones Street, Greenwich Village, New York 
 
Pino’s Prime Meats  …. Sullivan Street, New York,  NY
 
Ottomanelli’s Meat market …. Corner of Bleecker and Jones Streets, down the block from Florence …  Greenwich Village, New York
 
 
 
 
Pictures of Al Pacino in The GODFATHER
and Cast of The Soprano’s
in Window at Pino’s
 
 
 
FLORENCE MEAT MARKET
INVENTOR of THE NEWPORT STEAK
GREENWICH VILLAGE,  NEW YORK
 
THE BIG LEBOWSKI COOKBOOK
 
For Great Recipe and Instructions
On Cooking The Perfect Steak
See The Dudes Cookbook
GOT ANY KAHLUA?
The Collected Recipes of The Dude