In the culinary world there's Italian. Then there's Tuscan and Florentine and even Sicilian.

In the U.S., there's even a difference between New York Italian and San Francisco. But have you ever heard of "Brooklyn Italian?"

"It's seafood," Chef Jonathan Levine explains, "because we grew up on the Atlantic Ocean. It's also, when you have a chicken parmesan, you have chicken in it, not just a little piece of chicken, it's chicken. Same thing with veal; it's real food, not foo foo." Need a better explanation than that? Stop on in at Jonathan's The Rub.

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Source: http://newsfixnow.com