Family-sized platters emerge from the kitchen alongside individual portions of familiar Italian entrees, entering into a petite but lavishly dressed dining room that the Hudson Reporter referred to as "one of those quality places that doesn’t intimidate you" in a 2011 feature. The menu's selection boasts housemade ravioli, grilled Atlantic salmon, and cuts of veal in one of the chefs' hearty sauces. To accompany meals, Buon Appetito also stocks its cellar with wines from across Italy and California, including fruit-forward reds and refreshing whites that are chilled to their ideal drinking temperatures inside of an igloo.
The dining room maintains a welcoming yet refined ambience, with black linens draped over every table, a ceiling lined with small crystal chandeliers, and walls filled with vibrantly colored vintage advertisements. Buon Appetito's delicatessen fulfills a separate gastronomic purpose, plying visitors with cheeses, sausages, and imported Italian foods instead of fully prepared entrees.
The foundation of Goodfella's signature brick-oven pizzas starts with high-quality ingredients such as semolina dough, fresh mozzarella, and homemade sauce. Yet that’s not the only way to make a pizza that gets a lot of attention: at the International Pizza Challenge in 2007, 2009, and 2012, the pizzeria took home prizes in the nontraditional pizza category for the unorthodox toppings its chefs paired with that base. Now they bring that creativity to Goodfella’s every day, with ingredients that include roasted rosemary potatoes, roasted-pepper-cream sauce, and peas, just some of the toppings on the 12 specialty pies. Alternatively, diners with their own visions of the ideal pizza can opt instead to create their own combinations. Pizza aside, the Goodfella's Bayonne's menu includes Italian and American classics such as homemade cheese ravioli and 16-ounce steaks seared in a brick oven at 900 degrees, the same temperature required to melt potatoes back into vodka.
Cioffi's was founded by Carmen and Antonietta Cioffi in 1963 after moving from Naples, Italy. Thanks to a loyal following and delicious pizza, the Cioffis began cooking up other Italian classics from the Old World, eventually moving to a larger eatery to accommodate their growing fan base. Today, the family still oversees the homey Italian eatery, offering a menu bustling with classics from Europe's boot, including Sicilian pizza, eggplant parmigiana, and shrimp scampi. They also hold events that may include free wine tastings, Italian feasts, and meet-and-greets with local celebrities.
Two guys, Sam and Bob, walk into a bar. There, the two lament the price of food and decide to do something about it on the spot. As the owner of more than 50 pizza joints in Colorado, Bob had the know how and resources; so, with cost in mind, the duo created Take Or Bake Pizza. Today, Sam and Bob preside over chefs as they hand toss and bake 14-inch pizzas as well as craft uncooked pies bound for warming in home ovens or slow melting on the hood of an Italian–made Ferrari.
The front counter at Little Italy showcases the spectacular array of pizzas that the skilled chefs whip up back in the kitchen—thin-crust pizzas lined with gooey circles of mozzarella, deep-dish pizzas dotted with sausage, and square-shaped pizzas decorated in slender slices of lemon. Once pizzas are showered in combinations of vegetables, seafood, or meat, and loaded into the oven, chefs turn their attention to other Italian specialties—cheesy chicken parmigiana, crunchy Italian-style subs, and plump calzones.
Customers split orders of wings out in the warm dining room, where soft, white curtains surround large, light-baiting windows. Others opt for delivery services, preferring to enjoy meals in the comfort of their own home or the fancy bank lobby they like to pretend is their home.
Cuisine Type: Italian
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Pizza
Delivery / Take-out Available: Yes
Outdoor Seating: No