This New Jersey Red Sauce Joint’s Chicken Parm Is Still A Local Legend
Nestled on a quiet Jersey City street, Laico’s has been serving Italian-American comfort since 1972. What began as a modest neighborhood favorite has evolved into a culinary landmark locals guard like a family secret, whispered to friends with a wink.
Inside, red-sauce nostalgia meets easy hospitality: clinking glasses, garlic in the air, and vinyl booths warmed by conversation. The whole menu shines—fried calamari, stuffed artichokes, zesty marinara—but the chicken parmigiana is the gravitational center.
Crisp cutlet, molten mozzarella, bright sauce, and twirlable spaghetti keep generations returning. Each plate tastes like continuity: Sunday dinners, anniversaries, and casual Tuesdays woven into tradition.
Family Recipes Passed Down For Generations
Every time I bite into Laico’s chicken parm, I’m transported back to Sunday dinners at my grandmother’s house. The sauce, oh that sauce! It’s the kind of closely guarded recipe that’s whispered from one generation to the next.
The current chef learned directly from the original owners, maintaining the exact proportions and techniques that made this dish famous decades ago. No shortcuts, no modernizations.
When other restaurants chase food trends, Laico’s stays true to tradition. That consistency creates a time machine on a plate – the chicken parm you eat today tastes identical to the one served in 1972.
The Perfect Sauce-to-Cheese Ratio
Golden treasure hunters have nothing on Laico’s perfectly balanced chicken parm! I’ve sampled dozens across the tri-state area, and nobody nails the sauce-to-cheese ratio quite like them.
Their secret? A precise three-layer approach: first, a ladle of that bright, slightly sweet tomato sauce, then a careful portion of melted mozzarella that stretches but never overwhelms, topped with just enough fresh sauce to keep everything moist. The breading stays crispy underneath while the top becomes a bubbling masterpiece.
You’ll never encounter that disappointing pool of watery sauce or rubbery cheese blanket here.
The Crispy-Yet-Tender Chicken Technique
“How do they keep it so crispy?” I wondered aloud during my first visit. The server winked, “That’s the sixty-year secret.”
Most chicken parms suffer from soggy syndrome – the breading turns to mush under sauce and cheese. Not at Laico’s. Their technique involves a special double-dredge process and a quick, hot fry that creates a moisture barrier.
The chicken itself stays remarkably juicy while the coating maintains that satisfying crunch even under the sauce. It’s this textural contrast that elevates their parm from good to legendary. No soggy disappointments here – just perfect bites from edge to edge.
The Time-Capsule Dining Experience
Walking into Laico’s feels like stepping through a portal to 1970s New Jersey. Red checkered tablecloths, wood paneling, and servers who’ve been there for decades create an atmosphere no corporate restaurant could replicate.
My favorite waiter, Tony, still remembers my order from years ago. “The usual chicken parm, extra crispy?” he asks with a knowing smile. The dining room buzzes with multigenerational families celebrating milestones around platters of their legendary dish.
Photos of local celebrities and loyal customers line the walls like a community hall of fame. This authentic atmosphere enhances every bite with a sense of belonging.
The Portion Size That Guarantees Leftovers
“You’ll need a bigger stomach!” laughed my friend when my eyes widened at the massive chicken parm placed before me. Laico’s believes in generosity – their chicken parm extends past the edges of the plate!
While modern restaurants serve dainty portions at premium prices, Laico’s stays true to Italian-American tradition. Two enormous chicken cutlets come smothered in sauce and cheese, alongside a mountain of perfectly al dente pasta.
The best part? That second-day leftover experience. Their chicken parm somehow tastes even better the next day, making it the gift that keeps on giving. No wonder locals consider it two meals for the price of one.
Celebrity Endorsements And Media Recognition
“Best I’ve ever had,” declared a famous New Jersey-born actor whose signed photo hangs by the entrance. I’ve spotted professional athletes, politicians, and food critics all making the pilgrimage to Laico’s unassuming location.
Their chicken parm has been featured in national food magazines, regional cooking shows, and countless “Best of New Jersey” lists. Despite the fame, they’ve never compromised quality or raised prices to cash in on their reputation.
The walls feature framed articles spanning five decades – yellowed clippings from the 70s sit alongside glossy recent features, all praising the same legendary dish that continues to draw food enthusiasts from across the country.
Locally-Sourced Ingredients With No Shortcuts
Last summer, I spotted the chef at our local farmers market hand-selecting tomatoes. That’s the Laico’s difference – they’re fanatical about ingredients.
While chain restaurants dump pre-made sauce from industrial buckets, Laico’s simmers theirs from scratch daily using Jersey tomatoes when in season. Their chicken is always fresh, never frozen, and pounded to order right in the kitchen. Even their breadcrumbs are house-made from day-old Italian bread.
The mozzarella comes from a local dairy that’s supplied them for decades. These quality ingredients create flavors that simply can’t be replicated with shortcuts.