“No one does it better than the old-shool masters at Degidio’s–going strong since 1933, when Joe “Kid Bullets” DeGidio turned in his bootlegger’s stills for a pot of meatballs.”
By Steven Brown, Beth Dooley, Philip Dorwart, Dara Moskowitz Grumdahl, Peter Lilienthal, Stephanie March, Marianne Miller and Andrew Zimmern | August 2012
DeGidio’s Restaurant & Bar | Italian American Classics
Italian American red-sauce Italian is a whole cuisine in and of itself, born when immigrants from the starving southern ankle and heel of the Italian boot suddenly found themselves in the land of plenty. No one does it better than the old-school masters at DeGidio’s – going strong since 1933, when Joe “Kid Bullets” DeGidio turned in his bootlegger’s stills for a pot of meatballs. Get the classic spaghetti, large, with two meatballs, and add a sausage. It’s a $13 plate of food as big as a Thanksgiving turkey, the perfect yin-yang blend of sweet tomato and deeply flavored meats. That’s the old neighborhood, the taste of Brooklyn, the taste of a certain American dream perfectly realized, and whatever you do, you should never, ever fuhgeddaboudit.
425 W. 7th St., St. Paul, 651-291-7105