|courtesy Alfredo 100|
|Fettuccine with black caviar? That's what we call using your noodle!|
Alfredo 100's (7 East 54th Street; 212-688-1999) recent opening of what owner Russell Belanca calls his new "flagship location" is not your typically "timely" restaurant opening. In case you weren't aware, fettuccine Alfredo is celebrating its 100th birthday this year. While singing the happy birthday song to a bowl of pasta about to be devoured seems like a justifiable call, it's better to marvel at the fact that a dish has enough appeal to become a centenarian. After all, most of today's "iconic" dishes live and die by how many likes they receive on Instagram, and even that success can be fleeting.
Though plates of pasta in the post-carb era now feature modifiers like "gluten free" and "substitute whole wheat," purists can still appreciate a location where orders requiring butter, cream, and Parmesan cheese are received with a smile.
As with any historic dish, there's a great story surrounding the invention of fettuccine Alfredo.More »