In the late 1900s, an attempt toward reconceptualizing the understanding and general grasp of the widely varied "Italian food" - and an attempt at 'rebranding it' to become something healthier (think greens or grains instead of cheese-laden dishes). Many of these family-owned restaurants were the conduit for many of the traditionally recognizable Italian-American foods that are now cherished. I am somehow always looking forward to my next RSJ foray, without fail.Īs American Heritage notes, the original Italian-American eateries began to pop up in the early 1900s, primarily on the east coast.
I have probably enjoyed more RSJ meals than any other kind of dinner. There are truly an inordinate amount of Italian-American restaurants - plus pizzerias, Italian cafes and specialty shops - within a 10-mile radius of my home. I'd venture to say that I was born, raised and reared in the land of the RSJs (red sauce joints). Want more great food writing and recipes? Subscribe to Salon Food's newsletter. For me, there is no "genre" of restaurant more restorative, nostalgic or filling - both from a gustatory and emotional perspective. When I'm in one of those restaurants, I'm positively enthralled by each aspect and while I essentially have a "standing order," I don't ever feel monotony or redundancy when it comes to these dinners. Maybe they even had some of those wonderful, hand-painted murals on the walls, too. To be clear, I'm not talking about a pizzeria or an Olive Garden or a Carrabba's I'm talking about a local, often family-owned, classic Italian-American spot that probably had red and white tablecloths and fiascos (those straw bottles) of the house red on each table decades ago. As I have noted umpteen times, there is almost nothing that brings me as much joy as the food of my family and one of my all-time favorite pastimes is going out to eat at a traditional Italian-American restaurant - or "red sauce joint," as they're called in my neck of the woods. I am a proud product of my Italian-American heritage.
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