Mr. George Motz is rguably our foremost scholar of hamburgers and their history, Motz has made documentaries, hosted television shows, and authored several books about burgers, and has even taught a hamburger seminar at N.Y.U. So when he announced, last year, that he would be opening a burger joint of his own, New York’s center of hamburger gravity shifted—subtly, but perceptibly—toward the red brick building on the corner of MacDougal and Houston where Motz had signed a lease. The restaurant, which opened in November, all kitted out with chrome and Formica, is a retro fantasia bearing the same grand, unifying, hand-on-heart name as his first film, and his first book: Hamburger America.
“Like a haiku, the best burgers benefit from an imposed limitation of form,” he wrote in his “Great American Burger Book.” Motz believes in beefinessas a hamburger’s foundational attribute, something to which all other elements —the bun; a sauce, perhaps; a considered minimality of toppings—ought to work in dedicated service. There are just two burgers on the menu at Hamburger America. The Classic Smash, in which a baseball of freshly ground beef is smeared into lace-edged flatness on a searing hot flat-top griddle, can be ordered with melty American cheese or “all the way,” with diced onion, a few dill pickle rounds, and a slash of mustard. The signature George Motz’s Fried Onion Burger uses an Oklahoma technique of covering the beef with a heap of sweet onions sliced paper-thin, and smashing the onion-topped meat into the griddle. After the burger is flipped, the onions caramelize and char between the meat and the griddle, all but disappearing, while giving the patty a haunting sweetness. It’s served with no condiments, no dressings—just a slice of American cheese, as both lubrication and salt, and two salutatory pickle rounds on the side.
The burgers, an impressively affordable $7.25 apiece, are on the smaller side—a hungry diner could easily down two or three before pausing for breath. They are also available with double patties ($11.50), though it seems foolish to disturb the single patty’s perfect ratio of bread to meat. Despite all the fanfare, I found the onion burger a little bland—a few shakes of hot sauce liven it up, though doctoring it at all feels a bit sacrilegious. But the Classic Smash is fantastic, strong and correct. You don’t need to know the history of burgers to be taken with its honest flavors, its modest size, its firm handshake of pickle and onion and good ol’ American ground beef. It’s a hamburger you trust, a hamburger you’d feel good about taking your daughter to prom.
GEOrGE MOTZ in ACTION
At The GRILL
HAMBURGER AMERICA
In addition to the two hamburgers, there are fries, of course (thin and crisp, but oversalted on one visit and not quite salty enough on another), plus a handful of simple, school-lunch-ish sandwiches, including tuna salad made with sweet pickle relish, and a deeply satisfying peanut-butter-and-jelly. There’s an unfussy grilled cheese (American, on buttered bread), and a secret, off-menu sandwich that I’ve seen described elsewhere, inaccurately, as a patty melt. In fact, it’s a grilled cheese with a smash-burger patty inside it, and it’s singularly terrific. There’s a milk menu, your choice of plain or chocolate or coffee (a Rhode Island specialty, made with Autocrat-brand coffee syrup, sweet and bitter); the latter two can be topped with a squirt of seltzer to make a very decent egg cream. The best seats in the house are at the L-shaped counter—especially the stools right in front of the burger station, where Motz himself is likely to be captaining the griddle. He’s tall and muttonchopped, with a medusa-like shock of silver hair. A cartoon version of his grinning face is the restaurant’s logo, silk-screened onto the breast of yellow T-shirts, sewn as a patch on the sleeves of crisp white chefs’ shirts, and laser-etched onto the blade of Motz’s own “Smashula,” a custom tool he wields theatrically to flatten and flip each patty.
On one of my visits to Hamburger America, no fewer than three employees mentioned, unprompted, that the hot ham sandwich was the sleeper hit of the whole menu. They did not lie. I watched as Motz piled a tidy mountain of meat, freshly thin-sliced, onto the flattop, draping two slices of lacy Swiss cheese overtop. He left the whole thing to warm under a metal cloche until it was melty and rich, then transferred it to a butter-toasted burger bun. As Motz wrapped the finished sandwich in parchment paper and slid the plate to me across the counter, he asked if I was from the Midwest. I said that I was from Chicago, and he shook his head. “Almost! It’s a real Milwaukee thing, this sandwich,” he said, before turning his focus back to the whack-a-mole of the griddle, full of patties in various stages of historically accurate smash. Looking it up later, I learned that hot ham and rolls has, for generations, been a Sunday tradition in southeast Wisconsin, when families line up at their favorite bakeries for an easy, affordable post-church meal.
CLASSIC CHEEESEBURGER
At HAMBURGER AMERICA
The servers sold the pies hard, too: “It’s the best Key-lime pie you’ve ever had,” one said as she hovered around the perimeter of the counter, taking orders and clearing empty plates. (A seating area in the back, with proper tables and yellow-upholstered booths, is self-serve, with ordering done at a fast-food-style register kiosk in the center of the restaurant.) But I saw few slices of pie in front of my fellow-diners, and even fewer hot ham sandwiches. Smash burgers are having a moment right now, having been dragged into the spotlight by the riptides of social media. With Hamburger America, however, Motz aims to engage with history, not with trend-seekers. “This is the way burgers were made in America at the very beginning. The progenitor of every burger we have ever seen, made, or tasted,” he writes in “The Great American Burger Book.”
Motz is interested in the hamburger as an object and a foodstuff, but he’s just as invested in the restaurants that serve them, especially the counter joints and luncheonettes where burgers are the star of the show. His “Hamburger America” book and documentary are about places and people: family-owned businesses, recipes and techniques that span generations. With its throwback fixtures and hand-painted signage, the restaurant is obviously designed to feel like the sort of place that belongs in a Motzian chronicle. The walls are crowded with ephemera: old menus, newspaper ads, photographs of clapboard drive-ins and mid-century neon signs, a few souvenirs from Motz’s own résumé of burger residencies and pop-ups. Over the booths in the back of the restaurant hang three especially large photos, shot by Motz himself. One, depicting the interior of Edina, Minnesota’s Convention Grill (opened in 1934), is a near-perfect echo of Hamburger America’s own counter. Motz’s restaurant may be a pastiche as much as it’s a temple, a meticulous facsimile of the time-worn and the beloved, but at least he’s not stingy with the credit.
My first memories of PIZZA were from Bella Pizza in East Rutherford, New Jersey. I was a young boy and this Pizzeria just opened on Park Avenue. It was a standard Pizzeria like many others found all over the New York-New Jersey metro area, serving solid pizza just the way the locals like it. The pizza was of a high standard as all the pizza must be if you’re going to make and sell Pizza in the heavily Italian-Populated New York and New Jersey areas. A large pie which you just ordered as a Pizza, the one that is known as Pizza Margherita in Italy is made of the pizza dough topped with tomato sauce, Mozzarella Cheese, salt, pepper, and a little olive oil. Basta! The Pizza in America are much larger than those made in Italy and are cut into 8 triangular slices and are enough for 2 or 3 people to eat, or even four if you’re not that hungry or sharing a Pizza just as a snack in-between meals. I can still remember the price of the pizza at Bella Pizza in East Rutherford back in the 60s a whole pie cost just $1.50 and a slice was .20 cents. So if you wanted what they call in Napoli and all over Italy the Pizza Margherita, you just simply ordered a Pizza, or a Cheese Pie, or simply a Pie, meaning it was with Tomato, Mozzarella , and Basil and no other toppings. And if you wanted extra toppings, you just say a Pepperoni Pie, or half mushroom half pepperoni, or a Sausage Pie or whatever. That’s the way it was and more or less still is with ordering Pizza at your standard pizzeria. Nowadays most pizza cost between $2.25 and $2.75 a slice and about $16.00 to $20 and even more for a whole plain pie. Anyway, as most kids did and do, we loved eating pizza, and on most Friday nights it was Pizza Night for many families in Jersey. Mom didn’t want to cook that night, the kids loved getting pizza and looked forward to it as a special treat on Friday nights, as we knew it as Pizza Night and we just loved it. We’d have pizza, Coca-Cola and some sort of sweets, a cake or Ice Cream for desserts after we ate our Pizza. Yes Friday Night Pizza was always a much loved treat as a child growing up in Jersey in the 1960s and 70s. We’d listen to WABC Radio and Top 20 Hits, R&B, and Rock-N-Roll and all was fine in the World, we had all that we needed. How I miss those sweet days of youth and a simpler time than today. Back then you had everything you needed in life. We had Radio and TV and we still do today. We had Cars that were beautiful unlike some of the ugly ones of today. We had the Telephone, no cel phones or internet, we didn’t need them. We all had a Football, a Basketball, a Baseball Bat, Baseball, and Glove to play Baseball, Basketball, and Football as all healthy American boys did back then. We didn’t have Video Games but we had Aurora Racing Car sets, maybe Electric Trains, and wonderful Board Games like; Monopoly, Candyland, Chess, Checkers, Stratego, and Battle Ship. And one of the most wonderful things we had back then in the 60s & 70s was great music unlike the Crap they call music today, we had Great Top 100 Hits, wonderful R&B sounds of Motown and The Philly Sound, we had The Beatles, The Rolling Stones, and Rock-N-Roll, what do the kids have for music today? Sadly, just Crap Rap and the other garbage they think is music. Yes it’s quite sad what has happened to music in the past 20 years. But yes we had everything we needed; Radio, TV, cars, a stereo, Sports, great music to listen to, and Pizza, we always had Pizza, we still do. Well sorry, I got off topic, but it’s all part of the story you see. In Italy when it comes to Pizza it’s a bit different than the way Pizza is done in America. Pizza was born in Napoli where it is revered into a high religion and is to made just so. The Pizza is much smaller and is made for one and they do not make slices unless you are in Rome or other parts of Italy where they make Pizza that is made in large pans ahead of time and then cut into squares and heated up when a customer orders some. That’s Pizza Taglio, and most Pizza made in Italy is Neapolitan Pizza that is made to order. As we’ve said they are individual sized (about 12” round) for one person and made to order and are cooked in hot wood burning ovens to strict standardized specifications. A Pizza Margherita made in the true Neapolitan fashion is made with fresh tomato puree, olive oil, salt, fresh garlic, basil, and mozzarella placed on top, then the pizza cooks in the hot wood burning oven, and is ready in just about 4-5 minutes. Pizza Margherita was created by Raffaella Esposito in 1889 where he was working at Pizzeria di Pietro. He made the Pizza and named it in honor of Queen Margherita of Savoy who was visiting Naples (Napoli) at the time. American Pizza on the other hand is made with a cooked sauce and we tend to put more sauce and cheese than they do in Italy . Now, my own experience eating Pizza in Italy. Well the first pizza I first had in Italy was Pizza Taglio (pan Pizza) and not the Classic Neapolitan Pizza, which is by far the dominant pizza in all Italy, and though there is Pizza Taglio which is sold in square slices, it’s a mere fraction as far as its presence goes, which is just about 1% of all Pizza consumed in Italy is Pizza Taglio, the rest being classic Neapolitan. Anyway, there’s very good pizzeria that makes Pan Pizza close to the train station in Rome. Like other pizzerias that make Pizza Taglio in Italy, there’s an array of different pizzas with different toppings that are already made and are laid out before you. You choose which type of pizza you’d like, tell them the size you want, they cut it and weight it to determine the price by weigh.Yes the pizza is a bit different in America, but it’s dammed good, and America makes the world’s best pizza outside of Italy. And as far as Pizza goes in America, everyone knows that the best Pizza in the country is made in New York, and especially in Brooklyn with great shrines to Pizza in the form of; Tottono’s in Coney Island, Grimaldi’s, and DiFara Pizza by Pizza Maestro Dom DeMarco. Then you’ve got John’s on Bleecker Street in Greenwich Village and the first Pizzeria ever to exist in the United States Lombardi’s on Prince Street, established in 1905. Anyway, enough with the technicalities of Pizza, sometimes things are analyzed too much, just eat it and enjoy. We loved eating Pizza on Pizza Night or any time of the week when we were lucky enough to get it. And there is one particular time that I always remember. We went on a trip with our local church to the big beautiful Riverside Cathedral in New York one time, and it was a very special trip. When we came home, the Priest and other church officials made a little Pizza Party for us in the church basement. They ordered a bunch of Pizzas for all the kids (Grownups too) and it was a very special thing for us, as pizza always was and even so to this day. Yes there’s nothing like when you’re a child and they have a Pizza Party for you, we just loved it. And so these are my memories of Pizza.
Excerpted From "MANGIA ITALIANO" Memories of Italian Food by Daniel Bellino-Zwicke
Typical Large Pie for PIZZA NIGHT in The 60s
Read about PIZZA NIGHT , CANNOLIS, PROVOLONE, MEATBALLS,
Growing Up Italian in America, Italian Food, Italy, and more,
in best selling author Daniel Bellino-Zwicke's
latest book, Mangia Italiano - Memories of Italian Food.
Discover the New Jersey culinary roots of the
late Anthony Bourdain, celebrity chef, Best Selling author and globe-trotting food and travel
documentarian, on this designated food trail. The
Anthony Bourdain Food Trail pays tribute to
Bourdain’s childhood growing up in Leonia, New
Jersey, and summers spent at the Jersey Shore. The
trail spotlights 10 New Jersey restaurants featured
on CNN’s Emmy Award-winning Anthony Bourdain:
Parts Unknown.
HIRAM'S
Fort Lee, New Jersey
1. HIRAM'S ... 1345 Palisades Avenue, Fort Lee, NY tel (201) 592-9602
Hiram's, famous for their Hot Dogs, is a classic Jersey Joint. Hiram's was a large part of Tony's childhood, the historicalHiram’s Hot Dog Stand. Hiram’s prides itself on tradition and has rarely changed its menu items and service traditions since 1932, providing a truly nostalgic and comforting environment.
Tony orders two hot dogs, but these are not your ordinary hot dogs; they are “Rippers.” They are deep-fried hot dogs, causing them to tear in the middle of the casing and provide a perfect catalyst for mustard or any other condiment you want to add to its center.
"RIPPERS at HIRAM'S"
Rippers are Deep Fried Hot Dogs, invented at Rutt's Hut, Clifton, New Jersey. Rutt's Hut, Hiram's and a few other Hot Dog Joints around New Jersey serve them, and Tony, just Loved them, especially at Hiram's where his father brought Anthony to hundreds of times over the years. Needless to say, Hiram's and their Tasty Hot Dogs had a special place in Tony's heart. It's stop # 1 on The Anthony Bourdain Food Trail.
2. FRANK'S DEL, Asbury Park, NJ
Owner Joe Maggio, whose dad founded Frank's Deli, an Asbury Park institution, in 1960, is still taken aback that Bourdain chose to eat at his modest, no-frills place. “He travels all over the world, and then he comes to Frank’s,” Maggio said.
Bourdain came, as many do, for a classic Jersey sandwich. He sat at table No. 9 and ate sandwich No. 4 — fresh home-baked bread stuffed with an absurdly generous amount of provolone, salami, pepperoni, boiled ham, capicola, shredded lettuce, tomatoes and onions. Plus, Bourdain requested, hot peppers.
"He was very nice, very polite, very cordial," Maggio said — and wore old jeans and a winter jacket. "I think his jeans even had a rip in them."
He continued, "My wife and I are big fans of his. We watch the show all the time. But I can tell you that I wouldn't eat bird's nest soup."
Go: 1406 Main St., Asbury Park; 732-775-6682
FRANK'S DELI
TONY'S FAVORITE - The #4
The # 4
Salami, Ham, Capicola, Pepperoni,
Provolone & Hot Peppers
TONY & His BROTHER
KUBEL'S at BARNEGAT LIGHT
New Jersey
3. KUBEL'S - BARNEGET LIGHT
At Kubel's, Bourdain reminisced with his dining companion, his brother, about the fun times they and their mom and dad spent “down the shore."
"I remember this place with nothing but fondness,” Bourdain told his his brother. “I mean, I can’t remember a single bad memory here.”
And, of course, he remembered the clams he so loved to eat. "No matter where I find them now," he said, "they always bring me back here."
Bourdain ended up feasting on a lot more than clams with his brother. He managed to polish off fried clam strips, clam chowder, steamed garlic clams, lobster mac and cheese, fish and chips, and a few glasses of beer. "I don't know how he did it," a young server marveled.
Martyniak still gets a kick out of telling the story of the snowy morning Bourdain came to check out Kubel's — before opening time — and the bartender, a 19-year-old who had no clue who Bourdain was, politely asked him to "come back in an hour."
Fortunately, Martyniak knew who was at the door — and rushed to let him in.
"He was very nice," Martyniak said. "He entertained the bartender more than the bartender entertained him."
LUCILLE'S LUNCHEONETTE
4. LUCILLE'S LUNCHEONETTE ... Warren Grove, New Jersey
He (Bourdain) took a seat at the bar — "That's where all the action is," Karen said — and breakfasted on scrambled eggs, scrapple, home fries, house-made chili and blueberry pie, made from scratch. And, yes, he ate it all.
By the way, it was the first time that the man who had eaten just about anything — raw sea eyeballs, turkey testicles, cobra heart and warthog anus — ate scrapple, a heavenly mush of pork scraps and trimmings.
1496 Route 539, Warren Grove; 609-698-4474
LUCILLE
LUCILLE'S LUNCHEONETTE
TONY & RUTH'S STEAKS
Toi=ny & Ruth's Steaks
Camden, New Jersey
5. TONY & RUTH'S STEAKS, Camden, New Jersey
Bourdain grabbed one of the four rundown stools at the counter, and ate ... What? "I don't remember," said Ruthie, not one to get too impressed by a brush with celebrity — though the episode shows him eating what appears to be eggs, rice and beans. Ruthie did recall, however, that his mouth was going full-speed, gabbing, not eating. “He didn’t eat much,” Ruthie said. “All he did is talk, talk, talk.”
Jose Orgiz, a Camden resident who immigrated from Puerto Rico 52 years ago, would have recommended the cheesesteak sandwich, the fare that brings him there just about every day. "I love it, and I love it here," he said.
Philadelphia is the city that birthed the cheesesteak sandwich. But according to Bourdain, the best cheesesteak to be had is not in Philly but on the other side of the Delaware River, in Camden, specifically at Donkey's Place, a funky 75-year-old bar, today run by its founder's grandson Rob Lucas. (It's called Donkey's because Rob's grandfather, Leon Lucas, was a boxer whose punch was said to be like the mighty kick of a mule.)
CHEESE STEAKS
DONKEY'S PLACE
Cheesesteak is pretty much the only item on the menu at Donkey's — and the family hasn't messed with the recipe in three-quarters of a century.
“We haven’t changed anything in 76 years,” Rob said. “The sandwich is all we do, so we got to do it right.”
What makes Donkey’s cheesesteak — thinly cut steak, sauteed onions and American cheese that Donkey's serves on a poppy-seed Kaiser roll — so darn good? "The onions," Rob said. "We cook them all day,"
Donkey’s sandwich “should be a national landmark,” Bourdain declared, sitting on one of the stools at the bar. “This sandwich is unbelievably good, a thing of beauty."
DONKEY'S PLACE ... 1223 Haddon Ave., Camden; 856-966-2616,
The KNIF & FORK
The KNIFE & FORK
ATLANTIC CITY NJ
7. KIFE & FORK, Atlantice City NY
“It was paradise,” Bourdain said about Atlantic City. “American’s first dream vacation, a democratic dream designed in the beginning for everybody.” And the Knife & Fork Inn, the city’s second-oldest restaurant, was there through it all, he noted.
Knife & Fork opened in 1912 originally as a men’s dining and drinking club. Today it is a beloved Atlantic City jewel that is chock full of history and scrumptious food.
LOBSTER THERMIDOR
An OLD-SCHOOL CLASSIC
The KIND of THING TONY LOVED
DOCK'S OYSTER HOUSE
ATLANTIC CITY
8. DOCK'S OYSTER HOUS, Atlantic City NJ
Dock’s Oyster House, Atlantic City
“Dock’s Oyster House, an establishment that survived Prohibition, the Great
Depression, two world wars, numerous declines and rebirths—still here, still
great.”You’ll appreciate Bourdain’s words as you sample from the daily oyster
selection or enjoy the signature crab-stuffed lobster. Owned and operated by
the Dougherty family since 1897.
2405 Atlantic Ave., Atlantic City, NJ 08401
TONY'S BALTIMORE GRILL
Atlantic City
SPAGHETTI & PIZZA
9 . TONY'S BATLIMORE GRILL, Atlantic City, New Jersey
Tony’s Baltimore Grill, Atlantic City
This AC icon has been open since 1927 and is known for its late-night pizza
and comforting pasta dishes. Bourdain was known for “being very sentimental
about Jersey Italian.”
A PIZZA at TONY'S
Nothing Like a JUKEBOX at Your BOOTH
2800 Atlantic Ave., Atlantic City, NJ 08401
SUNDAY SAUCE
ITALIAN FOOD RECIPES
MEATBALLS - SUNDAY SAUCE
LASAGNA - PASTA FAZOOL
And MORE ....
JAMES SALT WATER TAFFY
On The BOARDWALK
ATLANTIC CITY, NEW JERSEY
"One of TONY'S FAVORITES" !!!
10. JAMES SALT WATER TAFFY, Atlantic City NJ
James Original Salt Water Taffy, Atlantic City
It’s not a trip to the Shore without a stop for the timeless, original salt water
taffy. With his typical candor, Bourdain said, “I hate sweets, but I’m a sucker for
nostalgia” when visiting this boardwalk institution.
1519 Boardwalk, Atlantic
City, NJ 09401.
SLAT WATER TAFFY
An ATLANTIC CITY INSTITUTION
RUTT'S HUT
Clifton, New Jersey
RUT'S HUT
"DEEP FRIED HOT DOGS"
A Couple "RIPPERS"
RIPPERS are DEEP FIRED HOT DOGS
And The FAMOUS HOUSE MADE RELISH
Famous at RUTT'S HUT
11. RUTT'S HUT, Clifton New Jersey
Tony Loved Hot Dogs, Burger Joints and Hot Dog Stands like Rutt's Hut "Home of The Ripper" Deep Fried Hot Dogs and Yahoo. Rutt's Hut is the classic type of place that Anthony love, no-frills, but lots of character and tasty food that did all the talking, like the famous Deep Fried Hot Dogs, called Rippers, because the Hot Dog Skin Rips & Bursts as they are deep fried, making them "Crispy: and oh so Tasty !
Have you ever been to Rutt's Hut ? Let us Know. "So Good, that BABE RUTH Ate there" !
RUTT'S HUT RIPPERS
"So GOOD - BABE RUTH ATE There" !!!
RUTT'S HUT
Youtube's 1st Video of RUTT'S HUT
Created by DANIEL BELLINO ZWICKE
2008
"RIPPER'S at RUTT'S HUT"
by Daniel Bellino Zwicke
Co-Starring Brother Jim
WHITE MANNA BURGERS
WHITE MANNA
Hackensack, New Jersey
12. WHITE MANNA BURGERS, Hackensack
Everyone knows Tony Loved a Good Burgers. Anthony often professed his love for the Burgers at California's In-N-Out Burger. Whenever in Los Angeles, Anthony said that In-N-Out was his 1st stop, but long before Tony ever bit into a Burger at In-N-Out, his 1st Burger Love was for the ones served at White Manna, serving Jersey's Best Burgers Since 1946.
Yes, for the past Year or so, Videos for WHITE MANNA have become
one of the Hottest Subjects for Instagram Reels and Youtube videos.
But who was the First to Make a VIDEO, and Introduce WHITE MANNA
to The WORLD ? Well as has been the case so Many Times author
Daniel Bellino Zwicke was the 1st person to upload a video of
WHITE MANNA BURGERS on Youtube, as he was The FIRST person to make
a Video of RUTT'S HUT & Their FAMOUS RIPPER HOT DOGS, and post his video
of RUTT'S HUT on Youtube.
Daniel Bellino Zwicke was the 1st person to Write about the NEGRONI COCKTAIL, long before
anyone else, exalting its wonderous virtues and the history of the Negroni to the World, way back
in his book La TAVOLA , way back in 2012 a good 7 Years before the current craze of the NEGRONI, and APEROL SPRITZ Cocktails in Amaerica. Daniel started drinking the Negrone way back in 1985, on his first of many trips to family roots of Italy. Daniel was drinking Negroni's a good a good 33 years before the rest of America caught on.
He discovere the Aperol Spritz in a Bacaro in Venice, Italy in 1995, on his exploritory research trip to Venice, to reserach and find out as much as he could about Bacari, the Wine Bars of Venice, Italy. Daniel went to every Bacaro (Venetian Wine Bar) in Venice, he drank (wine) ate Cichetti, looked, and observed, and found out all he could about the uniquely Venetian Wine Bars, called Bacari.
Daniel went back to New York, decided what he wanted to do, wrote a business plan and created, along with business partner Tom T, America's 1st ever Bacaro, Venetian Wine Bar,
BAR CICHETTI, way back in 1997, Greenwich Village, New York. Again, Daniel was Far Ahead of The Curve. Daniel was the Executive Chef, Wine Director, and managing partner of Bar Cichetti, "America's First Venetian Wine Bar."
BAR CICHETTI
GREENWICH VILLAGE, NYC
"AMERICA'S 1st VENETIAN WINE BAR"
Created by Daniel Bellino Zwicke
And Tom "T" 1997
New York City
ANTHONY BORDAIN FOOD TRAIL MAP
The OLD HOWARD JOHNSON'S
ASBURY PARK NJ
Sadly closed, you can stills see the Awesome Jetsons Like Structure
