Forkelo ranking · Updated October 2026
6 chicken parms across New York City, ranked on what people say about the dish itself — never the restaurant's overall rating.
Parisi Bakery & Deli · Nolita
14 dish-specific mentions · 93% positive · 1 source type · menu verified October 2026
A Mott Street hero that longtime regulars call legendary and the best chicken parm in New York. One diner found the cutlet slightly tough.
Faicco's Italian Specialties · West Village
14 dish-specific mentions · 93% positive · 1 source type · menu verified October 2026
A huge hero stacked with cutlets, cheese and sauce that many call the best chicken parm in the city. One diner found it drier than hoped.
Parm · Nolita
14 dish-specific mentions · 57% positive · 1 source type · menu verified October 2026
The namesake hero on a semolina roll, praised for its sauce and called best in the city by some. Others found it bland or overpriced.
Defonte's Sandwich Shop · Red Hook
9 dish-specific mentions · 89% positive · 1 source type · menu verified October 2026
A Red Hook hero several diners call the best chicken parm of their lives and best in class. One found it mediocre.
Anthony & Son Panini Shoppe · Williamsburg
9 dish-specific mentions · 89% positive · 1 source type · menu verified October 2026
A Williamsburg hero with house mozzarella that regulars call killer and their go-to. One diner found the marinara flavorless.
Parm Upper West Side · Upper West Side
12 dish-specific mentions · 58% positive · 1 source type · menu verified October 2026
A go-to hero for regulars who praise the huge cutlet and value. Some got a stale roll, dry sauce or a thin, tough cutlet.
Every score is built from evidence about the specific dish: how often locals recommend it, how strongly, how recently, and whether independent sources agree. A restaurant's overall star rating is never converted into a dish score.
Quality and confidence are reported separately. A dish two people loved can score high, but it is marked limited data until more evidence backs it up. The whole calculation — every constant, and three dishes worked through line by line — is written out on the methodology page.
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