"The truth is, you’re probably not getting into Chef Vola’s. Diners drive themselves crazy calling the number for a reservation at this cramped basement joint, but if the stars align, it pays off in unbelievable amounts of veal Milanese, linguini with clams, chicken scarpiello, bone-in veal parmesan, and other classic red sauce fare. The restaurant, open since 1921, is BYOB and cash only, so if a reservation is somehow procured — the most guaranteed way is through someone who regularly goes — come prepared." - Stefanie Tuder