The Chicago-based crooner shares his fave New York food spots ahead of a new evening of Main Stem standards at 54 Below.
Though we understand their circumstances may have been a bit different, like Oliver and his clan of orphan boys, we’ve all fallen into a daze dreaming of “food, glorious food” at one point or another.
After all, it’s been said that food is the great equalizer, connecting us and bringing us together, either with family or friends, colleagues or companions, or any others from all walks of life, to dine often at a communal table or gathering space wherein we share stories and reveal the most authentic parts of ourselves.
In our continued effort, however, to find our way into others’ hearts (and stomachs!), sometimes it helps to venture beyond our tables and into the kitchens of others — especially in a city with such a diversified abundance of eateries as New York.
And of course, you can’t spell “theatre” without “eat.”
So, in our food-based series, we continue to poll some of the Great Bright Way’s best to “dish” (get it?) on where they love to eat, drink, and take in the vibes either pre- or post-show, while also answering why they love to sup there, sharing a favorite dish or two, and more.
Next on the lineup is timeless jazz crooner Sam Fazio, who’s prepping to “return to the roots of Broadway” at Midtown hotspot 54 Below on September 26, celebrating the songs, shows and performers that have influenced his musical journey… or, more aptly, as he puts it, “My BroadWAY.”
Highlighting “the drama, the power and the spectacle” of what makes Broadway shine, audiences can expect a showcase of showtunes old and new, from “Losing My Mind” and “As If We Never Said Goodbye” to “She Used to Be Mine” and “You Will Be Found”… all delivered in Sam’s signature style.
In addition to his concert work, both at 54 Below and beyond, Fazio has entertained audiences at some of the most prestigious venues across the country, including both The Green Mill and SPACE in Chicago, Cliff Bell’s in Detroit, Feinstein’s at the Regency in New York City, and a six-year run at Chicago’s historic Drake Hotel.
His 2020 album Let’s Go is available on all streaming platforms, as is his soon-to-be released reimagining of Amy Winehouse’s “Valerie.”
But where does Fazio flock to for a meal?
(57 West 57th St.)
For “Quality Italian” food in the heart of New York, you simply can’t get any better than a restaurant bearing that very name… especially when it’s located just steps away from the iconic Central Park.
Though it apparently bills itself as a steakhouse – presumably because of its parent restaurant, Quality Meats, as well as the fact that its owner Michael Stillman is the son of Alan Stillman, founder of famed steakhouse brand Smith & Wollensky – Quality Italian has a lengthy, wide-ranging menu of classic old-country favorites that are sure to stir up fond memories of Mama’s home cooking in the Motherland.
“The restaurant has a very energetic New York vibe,” says Fazio. “Lots of people… big tables… heated conversations.”
Drawing from the tradition of old-world butcher shops, design firm AvroKO incorporates crested guild flags and butchers’ utility pieces into art, wall coverings, and floor-to-ceiling cabinetry, while ornate hand-blown glass punctuates the lighting fixtures and other elements throughout the space.
With its mysteriously dark lighting and mahogany bar, its classy vibe appeals to both business professionals and small groups of friends, couples, or families looking for a casual night out. “It’s also on the second floor with an entire wall of large windows,” adds our subject, “so grabbing a corner table is great for people watching.”
And the food, courtesy of Head Chef Nick Gaube, can’t be beat. Sure, to support the steakhouse claim, the menu boasts five distinct cuts, including a Filet Mignon with Gorgonzola dolce, a Bone-In Dry-Aged Sirloin, and more (all available with their signature tableside butter service, at that). But Italian offerings make up the rest, and they’re nothing to be scoffed at.
Fazio, for his part, meticulously plans his meal. “Start with the Tricolore Margarita,” he instructs, which consists of Dobel Diamante Cristalino, Cointreau, and Calabrian chili-infused honey, and, hence the name, “comes with a tri-colored ice cube that looks like the Italian flag! It’s a must!”
Next, he moves on to the Whipped Ricotta appetizer. Drizzled with honey and served with sesame focaccia, “it’s just so light and fresh.”
Customers also favor the Crispy Calamari Casino, tossed with parmesan cheese, aioli, scallions, bacon, and fresh basil, or the Spicy Rigatoni alla Vodka, packed with lobster and heavy on the titular spice.
But the pièce de resistance is “always, always” the Classic Chicken Parm.
“This isn’t your usual Chicken Parmesan,” Fazio explains, detailing how the dish resembles a pizza, but its crust is shaped out of ground chicken. Like the cheesy Italian staple, it’s prepared as a disk, cut into slices, and served on a rack, accompanied by classic house seasonings, like garlic, onion powder, and oregano, and finished with a drizzle of hot chili honey.
There’s also a version prepared Alla’ Vodka – with spicy vodka sauce, Stracchino cheese, and fresh herbs – but Fazio stands by the original: “Once you try this [classic] version, you will never go back to your usual cutlet style.”
Can’t say we won’t agree!
(254 West 54th St.)
Well, he is performing at the esteemed nightclub after all.
Recipient of the 2022 Tony Award Honors for Excellence in the Theatre, 54 Below, colloquially known as “Broadway’s Living Room,” has been fusing Broadway’s best performers with the sophistication of world-class dining in an elevated, elegant setting since it opened in June 2012. Under the leadership of Tony Award-winning producers Tom Viertel, Marc Routh, Richard Frankel and Steven Baruch, this “only-in-Manhattan, matchless nightspot,” which has operated as a not-for-profit organization since 2023, has been captivating both performers and cabaretgoers alike.
And it’s easy to see why. “It offers such a classy, old-school setting and an incredible intimacy with the audience,” Fazio, for his part, says. Not to mention, “I love being on a stage where so many legendary singers have performed,” from Marilyn Maye, Lea Salonga and Brian Stokes Mitchell to Luann de Lesseps, Sierra Boggess and Lea DeLaria.
As for the eats? The menu, courtesy of Executive Chef James Klapak, Jr., is seasonal and wide-ranging, offering inventive takes on classic American cuisine you’d be hard-pressed to find anywhere else. 
For an appetizer or snack, “go with the Baked Brie, served alongside blackberry jam, roasted walnuts and crostini, or the Tuna Poke, consisting of chili-coconut sticky rice in a Ponzu sauce, with cilantro, jalapeño, sesame and scallions,” says Fazio. “Both are a nice, light treat.” But for the ultimate indulgence, there’s no beating the Spicy Rigatoni, bathed in a rich homemade Vodka sauce, “with a little kick from some Calabrian chilis,” says Fazio. (Add chicken, shrimp, salmon, or burrata cheese for an additional charge). The Togarashi Crusted Tuna, “seared to perfection” and served with a sticky coconut rice cake, mixed baby greens, and drizzled with a sweet soy glaze, is another favorite.
Cocktails, mocktails and spirits are aplenty, including their signature Red Punch Red Bucket (Angostura 7 Rum, Tento One Rum, Coconut Rum, pineapple liqueur, strawberry puree, orange juice, lime juice & Angostura bitters), with a portion of the proceeds benefitting BC/EFA.
And then, of course, “don’t forget to stick around for the show!” Fazio advises… especially if it’s one as scintillating as his!
ONE FINAL PICK: Though it’s currently shuttered ’til mid-November, Fazio couldn’t resist a shout-out to the famed foodie institution Sardi’s. “It’s classic Manhattan and feels like going back in time to when theater was a special night out,” he gushes. Though time will tell what the new menu brings, classics for the performer among the original offerings included a Hemingway Daiquiri (white rum, maraschino liqueur, grapefruit juice) and a side of cheese and crackers. “Then, it’s the Triple Decker Turkey Club,” he says — stacked high with Boston lettuce, tomato, bacon, mayonnaise — and a side of crisp shoestring fries. As the signage at Sardi’s currently says, “it’s only Intermission,” and given Fazio’s affection for it, he’s sure to be first in line when this established eatery opens once again!
