A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from August 16, 2009
Garibaldi (sandwich)

Giuseppe Garibaldi (1807-1882) was an Italian political leader who briefly lived on Staten Island. The ‘Garibaldi Sandwich,” however, is from Paisan’s restaurant in Madison, Wisconsin, and its affiliated restaurant, Porta Bella. Paisan’s opened in 1950 and claims the “Garibaldi” since 1957. Paisan’s menu indicates that “Garibaldi” is a trademarked name, although this does not appear on trademark records. 
Paisan’s menu states that a “Garibaldi” consists of “layers of ham, salami, hot spicy cheese, sliced tomatoes and your choice of green or banana peppers,” served on French bread.
The long list of the names of sandwiches served on long rolls includes blimpie, bomber, Cuban (medianoche), Dagwood, gondola, grinder, hero, hoagie, Italianjawbreaker, muffuletta, peacemaker (La Mediatrice), pilgrim, pistolette, po’ boy (poor boy), rocket, skyscraper, spiedie, spucky (spuckie, spukie), submarine (sub), torpedo, torta (Mexican po’ boy), wedge and zeppelin (zep).
Wikipedia: Giuseppe Garibaldi
Giuseppe Garibaldi (July 4, 1807 – June 2, 1882) was an Italian military and political figure. In his twenties, he joined the Carbonari Italian patriot revolutionaries, and had to flee Italy after a failed insurrection. Garibaldi took part in the Uruguayan Civil War leading the Italian Legion, and afterwards returned to Italy as a commander in the conflicts of the Risorgimento.
He has been dubbed the “Hero of the Two Worlds” in tribute to his military expeditions in both South America and Europe. He is considered an Italian national hero.
The Americas
Garibaldi eventually managed to reach Portovenere, near La Spezia, but the Piedmontese government forced him to emigrate abroad again.
After a stay in Tangier, he moved on to Staten Island, New York. He arrived on the 30th of July 1850, and stayed in exile in an attempt to avoid publicity and exposure. His host was the inventor Antonio Meucci, where he spent some time working as a candlemaker in his plant on Staten Island, but was dissatisfied by the result. Afterwards he made several voyages as sea captain to the Pacific, the longest of which took two years from April 1851, during which he visited Andean revolutionary heroine Manuela Sáenz in Peru.
The book Island Affair contains mention of Giuseppe Garibaldi’s visit to Three Hummock Island, Australia in 1852 while in exile from Italy as a captain of the trading vessel Carmen.
Garibaldi left New York for the last time in November 1853. The cottage on Staten Island where he stayed during 1851-1853 is listed on the U.S. National Register of Historic Places and is preserved as Garibaldi Memorial.
Paisan’s Restaurant (Madison, WI)
Grand Sandwiches
Sandwiches served on a loaf of French bread except the WHITEHOUSE.
GARIBALDI—A 1957 Paisan’s original. Layers of ham, salami, hot spicy cheese, sliced tomatoes and your choice of green or banana peppers…7.95
Greater Madison Convention & Visitor Bureau
Address:131 W Wilson St Madison , WI 53703
Phone:(608) 257-3832
Fax:(608) 257-3884
Homemade pasta, pizzas, sandwiches, and salads. Established in 1950. Home of the Garibaldi Sandwich and Porta Salad. New location overlooking Lake Monona! 131 W. Wilson Street
4 August 1977, Washington (DC) Post, “Please Pass the Subs—Er, Hoagies, Er…,” pg. E10:
Submarine, he (Howard Robboy of Temple University, who wrote an American Speech article on sandwich names—ed.) found, is the most popular name for the sandwich, followed by hoagie, poor boy and grinder. In some cities they go by more than one name, such as Philadelphia, where one finds both hoagies and submarines. Other names are torpedo (Reno, San Antonio, San Diego), Italian sandwich (Louisville, Reading, Allentown), hero (New York City and Newark), rocket (Cheyenne and Cincinnati), bomber in Buffalo, mufalatta in New Orleans, Cuban sandwich in Miami, wedgie in Weschester County, N. Y. and slame in Berkeley. Norristown is the only place it is referred to as a zeppelin, and Madison the only place one finds it as a garibaldi.
Google Books
23 January 1995, New York magazine, pg. 44, cols. 1-2:
Perhaps the Garibaldi sandwich ($3.75) isn’t the best torta of the week, but I love the Dagwood layering of roast pork, beef, avocado, onion, mayonnaise, and yellow and white cheese.
(Plaza Garibaldi, 89-12 Roosevelt Avenue in Queens—ed.)
22 October 1995, Chicago (IL) Daily Herald, “School Menus,” sec. 5, pg. 2, col. 4:
Glenn Westlake Middle School: hot garibaldi sandwich, french fries, salad, juice box, milk, cheeseburger on a bun, Hi-C.
Google Groups: rec.food.recipes
Newsgroups: rec.food.recipes
Followup-To: rec.food.recipes
From: .(JavaScript must be enabled to view this email address) (Betty E. Kohler)
Date: 1998/05/15
Subject: REQUESTS from Thursday, May 14, 1998
From: .(JavaScript must be enabled to view this email address) (Lon Ponschock)
Date: 13 May 1998 18:55:51 -0500
Subject: Best Hot Italian Sandwich - Garibaldi
In the past I was able to get what was called a Garibaldi Sandwich. It is served hot and has sweet peppers and various sliced meat and cheeses. I need to know the best home oven technique—including the Oil and Vinegar dressing for making this restaurant favorite of mine.  😊
please cc: .(JavaScript must be enabled to view this email address)  thanks
Google Groups: rec.food.cooking
Newsgroups: rec.food.cooking
From: .(JavaScript must be enabled to view this email address) (Lon Ponschock)
Date: 1999/08/24
Subject: Garibaldi Sandwiches… a method of preparation, please
The Garibaldi is a hot sandwich that, as far as I know, was only served at one restaurant of my acquaintance in Madison Wisconsin USA down by the   U o’ Wis campus.
But I still want to know how to make one.
The ingredients are sliced meat, cheese, tomatos, mild banana peppers as you find on a Poor Boy I suppose and served in its foil wrapper.
What I need to know is how to make a good hot sandwich in the oven so that the bread doesn’t get steamed and the sandwich ingredients get melty and hot.
The Daily Page (Madison, WI)
The pizza remains the same
After a move, Paisan’s pie is still first-rate

Raphael Kadushin on Thursday 11/02/2006
131 W. Wilson St., 257-3832
Almost as good are some other Paisan’s signature dishes. The Porta salad crowns its unapologetic base of throwback iceberg lettuce with ham, salami, garbanzo beans, green peppers and mozzarella and cheddar cheeses. Tossed with a French blue cheese dressing, it’s as rich and addictive as the pizza. Simpler but fine is a chicken Caesar salad, and better is the perennial Garibaldi sandwich ’ a loaf of French bread crammed with ham, salami, melting hot spicy cheese, sliced tomatoes and peppers. It makes Subway’s sad microwaved hoagies look like mummified hot pockets.
HighBeam Research
Article from:The Capital Times
Article date:May 29, 2008
Byline: Susan Troller
If Madison were to choose an official sandwich, Paisan’s Garibaldi would be a likely candidate.
The colorful, foot-long, hot sandwich featuring layers of ham, salami, spicy cheese, sliced tomatoes and green or banana peppers has fed University of Wisconsin students and other hungry Madisonians at four different locations around campus and the downtown for more than 50 years.
Created by Paisan’s original owner, Roy McCormick, the Garibaldi was first served in 1957.
“We’ve sold thousands and thousands of ‘em,” said Jerry Meier, one of Paisan’s current co-owners
The Capital Times (photo caption)
f Madison were to choose an official sandwich, Paisan’s Garibaldi would be a likely candidate.
College Confidential
10-01-2008, 12:33 PM
At Paisans it’s all about the Garibaldi sandwich (hot) The rest is very average American-Italian circa 1965.
Chicago (IL) Daily Herald
Madison art museum spans the globe and the ages
By Erica Walkup
Published: 1/8/2009 12:01 AM
Porta Bella, 425 N. Frances St., (608) 256-3186, portabellarestaurant.biz: For a classier atmosphere, opt for this 40-year-old Italian restaurant, often voted best Italian and most romantic in local polls. The Porta salad - topped with ham, salami, cheese, green peppers and garbanzo beans - and the Garibaldi sandwich - mounds of ham, salami, spicy cheese, tomatoes and peppers on a 10-inch hoagie - are the restaurant’s signatures.

Posted by Barry Popik
New York CityFood/Drink • Sunday, August 16, 2009 • Permalink

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