I'm an Italian-American (also Irish, English and French) but never heard the term "gravy" applied to tomato sauce until, I don't know, may be the '90s? Strangely, however, my father, a 100% Italian-American, started using the term about the same time. He used to waver between sauce and gravy. Never an issue with me.

I remember the discussion as early as the 1960's. I asked whether it was a regional term brought here and it seems to be more familial.

Yes, I wish I could have experienced NY fifty years ago��I'm really not that picky when it comes to pasta so I am open minded to any of your suggestions. Although the atmosphere I had imagined was kind of like in the movies like "Good Fellas" and Moonstruck:)

Believe me the food is better, more interesting, and diversified now than it was 50 years ago.

If you want a place that tastes like old Italian Brooklyn, there is no better than Defonte's in Red Hook. But you will have to take a cab. Pepper and egg. Potato and egg. Eggplant parm.

http://defontesofbrooklyn.com/

And BTW, there is nothing romantic about the guys in Good Fellas.

@ Nica my favorite dishes were:

Tagliatelle bolognese
Cosciotto d'agnello
Carpaccio originale

I recently visited (again) grotto azzura. Food is good, crowd happy to be there. Nothing special but just all I expect from a night out that would not be extraordinary