I invited Vinnie Sabellico to dinner at Prime Italian partly out of curiosity: How would an old-school New Yorker raised in Little Italy react to hoity-toity presentations of what he calls the "peasant food" of his youth? Vinnie, who worked as a butcher for 15 years, regaled me with a description of how a sheep's head would be cut, wrapped, and poached — all parts used, including the eyes. "Half a head went for ten cents; a whole head was a quarter." That price included bread, with a glass of wine for an extra dime. "Now," he lamented, "it would probably cost $40." I was going to say that if Prime Italian served sheep's head, which was highly unlikely, it would probably cost... More >>>