I write thrillers and I have a part-time job as the deputy editor of The Crime Report, a website of the Center for Media, Crime and Justice at John Jay College, so I guess you could say crime is already my "thing."
As the U.S. editor for the website The Vintage News, I edit a wide variety of stories, from the Golden Age of Hollywood to the wonder of flapper shoes to crimes of the past. I've edited stories on Lizzie Borden and Victorian poisoners. For today, I wrote a story set in my city, NYC, and a famous mafia hit: the shooting of "Big Paul" Castellano outside Sparks Steak House
Why ordering a hit on “Big Paul” Castellano at Sparks Steak House was John Gotti’s big mistake
New York City is famous for its steakhouses, and since opening its doors at 201 East 46th Street in 1977, Sparks has been a carnivore crowd favorite. The essential components of a steakhouse are as follows: tables covered nearly to the floor with spotless tablecloths, set in dark, wood-paneled rooms; middle-aged men serving as waiters, their flawless manners stopping short of obsequiousness and their Brooklyn, Bronx, or Queens accents proudly on display; really good booze, like a Macallan single-malt whisky or a $100 bottle of Bordeaux; and of course the food itself: large, succulent meat portions, accompanied by baked potato heaped with butter, chives, and sour cream.
Since steakhouses haven’t changed much since their Mad Men heyday, you can assume that specific entrées found on a Sparks menu today—prime sirloin, filet mignon, and sliced steak with bordelaise sauce—were also on the menu in the 1980s.
It was the prospect of a dinner plate graced by the third cut of a prime rib of beef that drew a 70-year-old man named Paul Castellano to Sparks on the evening of December 16, 1985.
“Big Paul” Castellano was highly knowledgeable about meat, and not just because his father was a Brooklyn butcher. Since his friend, cousin, and brother-in-law Carlo “the Godfather” Gambino died of a heart attack in 1976, Castellano had been the boss of the Gambino family, considered the most powerful of the five families of the New York City mafia and worth an estimated $500 million a year. Aside from the usual racketeering, extortion, loansharking and control of certain unions, the Gambino group had a stranglehold on the concrete business and the supply of poultry and meat to much of the city.
To read the rest of the story, go here.