Best Spaghetti and Meatballs - 2008
Frost Restaurant and Forlini's
Robert Sietsema: The meatballs are almost the size of slow-pitch softballs, as the pair lands on the well-sauced spaghetti mountain at Frost Restaurant, a palace of Italian-American cuisine hidden on a back street among the high-rise condos of Williamsburg. The founders hail from the southern Campania town of Teggiano, and, when it comes to meatballs, they know whereof they speak.
Sarah DiGregorio: Spaghetti and meatballs isn?t on Forlini?s menu, but ask if it?s available and the pudgy, tuxedoed waiter will exclaim: ?Sure it is!? This old-school red-sauce Italian place serves up a properly heaping bowl of al dente spaghetti, doused in an excellent meat sauce and topped with bouncy, juicy meatball beauties.