Emilio's Ballato
Italian restaurant · Nolita ·
Old-school Italian restaurant, celebrity hotspot, known for its pasta
Old-school Italian restaurant, celebrity hotspot, known for its pasta
"Open since 1956, Emilio’s Ballato feels like old-school Southern Italian dining: warm, celebrity-autograph-lined walls and a walk-in-only policy set the tone for leisurely plates such as baked clams, spaghetti with meatballs, rigatoni with fried zucchini, and Chicken Parmesan — insiders also ask for the off-menu Veal Antonio (a 16-ounce veal cutlet with vodka sauce, mozzarella, prosciutto, and peas)." - Derin Yilmaz
"Whenever we recommend Emilio’s Ballato to someone, they say, “I’ve always wanted to go there, but I need somewhere that takes reservations.” No. No you don’t. It’s high time you wait in line at this exemplary old-school Italian restaurant in Nolita for baked clams, bolognese, and veal parm. And if you do end up sitting next to someone famous while you’re here, consider that an added bonus but certainly not the point. For the shortest wait time, come early on a weekday, bring a group, and share as much of the menu as you can." - bryan kim, neha talreja, willa moore, molly fitzpatrick, tiffany yannetta
"If you’re walking along Houston Street at the northern edge of Nolita and you see a line of people on the sidewalk, it’s probably for Emilio’s Ballato. This red sauce spot has been around since 1956 (although the current owner took over in 1992), and it’s one of the few hyped-up restaurants in the neighborhood that’s truly earned its reputation. Come by to eat veal parm and clam linguine in a room that looks several hundred years old, with a few chandeliers and photos of celebrities blanketing the walls. Emilio’s Ballato doesn’t take reservations, and that’s why you’ll see a line. Go ahead and get in that line." - bryan kim, willa moore
"More than a half-century-old red-sauce Italian institution in Manhattan’s Lower East Side, this buzzy boîte operates with a famously democratic no-reservations policy (save for a back private room for family and friends), so two-hour-plus lines often precede a meal. Started as Ballato’s in 1956 by John Ballato and purchased in the 1990s by Emilio Vitolo—now the chef-owner—it’s also home to a whisper-only secret menu crafted by his son Anthony. Regulars still love the supersized chicken parmesan and linguine vongole, but insiders chase the off-menu lineup of more than a dozen dishes, led by the bestseller Veal Antonio: a pounded-thin 16‑ounce veal chop, breaded, fried, and topped with a cream-based vodka sauce, prosciutto, fresh mozzarella, and peas. Other heavy hitters include Mozzarella Carrozza—an Italian take on grilled cheese stuffed with mozzarella, dipped in egg, panko-crusted, and deep-fried—and a gut-buster Carbonara, along with a basic-as-it-comes Cacio e Pepe and Penne Antonio with crumbled spicy pork sausage, peas, cream, and diced plum tomatoes. Word of the secret menu spreads through food-world chatter and Anthony’s Instagram. Access is strictly by request—tell your server or Anthony himself; “We’ll never tell you about it,” he says—and those in the know stroll straight into the kitchen to ask, where he’s “crazy with orders but comply with every ask,” making it feel like a friend is cooking just for you." - Shivani Vora
"Everybody talks about the off-menu veal parm at this celebrity-swarmed Nolita hotspot, but not enough people talk about the bolognese with a subtle, distinctive creaminess. Or the spaghetti with inexplicably tender meatballs, and a red sauce so smooth you might imagine drinking it in the morning like a smoothie. There are no unnecessary breadcrumbs or burrata involved here, just simple, excellent pasta." - willa moore, bryan kim, neha talreja, carlo mantuano
