The parm is a reliably filling thing of beauty, be it a colossal chicken parm that spills over the edges of a plate or a neatly-stacked rectangle of eggplant parm with double-digit layers. It’s got Neapolitan roots (in lightly-fried, sparingly cheese-trimmed form, and called parmigiana), but it really hit its stride as a cornerstone of the Italian-American red-sauce repertoire in the mid-20th century under the moniker of chicken or veal parmesan, not parmigiana. The difference? More cheese and a far heavier, thicker fried crust.
A wide spectrum of parms can be found around the city, from somewhat lighter iterations (like a baked riff on the classic) to handheld versions, encased in hero rolls. Ahead, 17 worthwhile parm pitstops in NYC.
Note: Restaurants on this map are listed geographically, from north to south.Read More