Established in 1887, Engine 55 is known as Cinquantacinque, which is Italian for “Fifty-Five”. Its building is recognizable not only for its iconic red doors, but its architectural style. Designed by R.H. Robertson, the building represents a transition from Romanesque Revival to the more ornate Beaux Arts style, both popular in the late 19th century.
This Little Italy shop is the real deal, run by fourth-generation family member Lou Di Palo, who is your man if you’re looking for some of the best meats and cheeses in the City. Lou travels to Italy to bring back the best products to NYC, and when he’s not traveling, he’s behind the counter in the Little Italy store helping customers. In addition to the fresh meats and cheeses, Di Palo’s also houses a pantry full of pastas, sauces and other Italian specialties.
Nom Wah’s first location was not always about dim sum. The original restaurant opened as a tea parlor and bakery in 1920 at 13-15 Doyers St. Located in what was nicknamed the “Bloody Angle”. The nickname stems from street’s sharp corner and warring gangs who took advantage of this. Throughout the second half of the twentieth century, Nom Wah Tea Parlor was first and foremost a bakery. Serving dim sum was a secondary priority. The most beloved specialty were the mooncakes, which caused lines to lead out the door.