Pete Wells

"At first, the sandwich exhibits nothing out of the ordinary. The tomato sauce, simple and summery, just seems to have been made by a good cook. The mozzarella and torn leaves of basil are fresh.The meat is juicy and rosy pink on the inside, the color of a perfectly cooked pork chop. It is completely faithful to your memories while being much, much better than you remembered."

Dara Pollak

"They make a killer meatball parm sub."

Cathy Chaplin

"While the loosely-packed meatball made from veal, beef, and sweet Italian sausage was very tasty, especially with the gooey mozzarella, it was the fresh basil that made this sandwich highly memorable."

Alessandra Bulow

"Evoking old-school Little Italy joints, Mario Carbone and Rich Torrisi’s Parm serves the best meatball parm: juicy, meaty, saucy and cheesy."

Jean-Philippe Gerbi

"I liked it: they used the same tomato sauce as for the ziti and put lots of mozzarella cheese, in a hero bread that was perfectly soft. The meatball itself was good and flavorful."

Hally Wolhandler

"One of the best meatballs in the city, bar none. The meatball is fall-apart tender, the red sauce it's braised in bright, sweet, and sharp all at once. We never get tired of this cheffy-but-not-too cheffy meatball."

Alexandra Ilyashov

"Any of the parms are an obvious order, particularly the flavorful, surprisingly fluffy meatball iteration."