One pot for the whole table. Braciole, sweet sausage, meatballs, and pork ribs stewed in San Marzano gravy from the morning on, finished over rigatoni and served family-style — with good bread to see the plate clean.
Tuesday through Thursday before 6 o’clock: two-for-one antipasti at the bar, a little house wine, and no salad wagon.
Ziti, gravy, fresh mozzarella and ricotta, baked till the edges catch.
Littleneck clams, garlic, white wine, chili flake, and good oil.
Deboned tableside, lemon, herbs, olives, a little garlic.
Espresso-soaked savoiardi, mascarpone, a heavy dust of cocoa.
Handmade pasta, brown butter, sage, Parmigiano, and a little restraint from the kitchen.
Vesuvio's is seeking a line cook, a kitchen assistant, and a hostess for the dining room. Neapolitan technique preferred in the kitchen; warmth, nerve, and a good reservation-book hand preferred up front.
The dining room and reservation book are kept by Mrs. Charmaine Bucco. She will see to your table, your evening, and any occasion worth marking. Kindly telephone ahead — the room is small and it fills.
“This is a fine dining establishment. I’ll give it back to the bank before I turn into a fucking IHOP!”
