The New York Times today mentioned this blog in their piece on "The Red Sauce Juggernaut." Writes Jeff Gordinier:
"Click to a blog like Jeremiah’s Vanishing New York, though, and you may get the impression that Major Food is forcing out ancient, authentic, downtown grit (such as Rocco, the sleepy old-school restaurant whose space Carbone took over) to make room for gentrified gloss.
'Leave it alone and it’s going to go away,' Mr. Carbone said. 'You’re not going to have the Colosseum to look at if someone doesn’t fix it.'
They see their efforts as a way to preserve and elevate each restaurant space, instead of letting it vanish in a landscape dominated by generic chain stores. As Mr. Zalanick said: 'What’s it going to become? A Chase? A Duane Reade?'"
(Echoes of the "Better Than a Bank" false dichotomy.)
If you're clicking over from the Times, and want to read more, here's everything I've written on the topic of Rocco's and the vanishing of authentic, old-school red-sauce joints:
Torrisi on Rocco
Rocco's and Bill's