The Brick Oven of Morristown's dough-spinning doyens handcraft a menu full of crusted creations and authentic Italian eats. Commence chew-infused chats with a bowl of the pasta e fagioli soup ($6.95) before choosing one of the popular brick-oven-baked pizzas, such as the alla mare di mare ($16.95), which combines clams, calamari, and shrimp beneath a canopy of mozzarella and ricotta cheese, or the four-cheese alla jessabella, served on a sauceless crust ($10.95). Diners can also build their own customizable pie (prices vary depending upon ingredients) for a culinary construction more appetizing than a Quaker-made oatmeal cathedral. Or skip sliced fare altogether and tongue-dive into a hearty main course, such as a primo pasta ($11.95+) or the pollo della casa—boneless chicken encrusted with parmesan cheese and sautéed in white-wine sauce ($17.95). To complement meals, guests can bring their own bottle of wine or host a séance to summon the spirit of a vintage chardonnay.
Beyond Tomato Pie of Morristown's French door façade, chefs mix fresh ingredients into a menu of signature pizzas and homemade Italian favorites. For starters, diced chicken and mozzarella cheese sing a duet in lightly fried balls of arborio rice served with marinara, or a chorus of Italian cheeses, meats, peppers, and beans rattle the antipasti platter with trilling operatic arias. To complement the Grandma pie's spread of gooey cheese and tomatoes over a crisp, rectangular crust, the circular tomato pie hosts hearty tomatoes and a selection of toppings ($2 each) such as artichokes, bacon, and sweet peppers. For dessert, rich slices of Nutella pie recall the sweet flavors of Italy's chocolate mountain ranges, and a sextet of zeppoles tops balls of deep-fried dough with spackles of fine powdered sugar.
Every week, the chefs at Primavera Pizza Bistro offer a different specialty pizza, tossing pies with imaginative combinations of gourmet toppings and flavorful sauces. But their day-to-day selection of pies is equally as inspired—a colorful array of crispy-crust creations such as the Spinach Supreme, the chicken-parmesan pizza, and the Mediterranean Classic, speckled with artichoke hearts and salami. Beyond pizzas, the skilled chefs whip up a variety of authentic Italian dishes, including creamy alfredo bowtie pasta, crunchy homemade meatball subs, and zesty lemon-pepper salmon.
For more than half a century, Starlite Restaurant & Pizza has filled bellies with specialty pizzas, fresh seafood, and hearty Italian classics. Slices of pizza in the classic thin-crust style grow even more appetizing with the addition of gourmet touches and combinations, such as shrimp and arugula, tomatoes and basil, savory pesto, and vodka sauce. The menu's impressive seafood section features dishes as varied as shrimp scampi with roasted garlic, mussels marinara over linguine, and broiled salmon.
Fortissimo's kitchens produce steaming family-style platters of rich, classic Italian dishes, including pizzas, pastas and subs. Summon the satiety rains by seeding stomachs with house-made crab cakes accented by roasted peppered puree ($11.95), or channel Poseidon sans the seaweed-festooned beard with Fortissimo's salad homage, brimming with mixed baby greens, fried calamari, and balsamic vinaigrette ($8.95–$10.95). For the main event, pick a flavorful fistfight over platters of meatier munchums such as the family classic chicken parmigiana ($14.95). Alternately, savory pie lovers delight as specialty pizzas twirl about in suits of tasty toppings, such as the glitzy Las Vegas ($9.95–$18.95), topped with potato wedges, bacon, gorgonzola-cream sauce, sequins, and a live tiger show.
It would be easy to pass an entire afternoon in Frank Anthony's lush garden courtyard, reclining on comfortable patio chairs and slowly polishing off a bottle of BYOB wine. Servers stroll through the forest of linen umbrellas, expertly balancing trays of Italian dishes while refilling glasses of San Pellegrino. Inside the elegant dining hall, intimate tabletops host guests, whose faces are illuminated by the glow of soft hanging lights. In the kitchen, chefs fold fresh meats, seafood, and seasonal vegetables into traditional Italian dishes, tossing crispy calamari in garlic, baking crusty Italian rolls, and crushing plum tomatoes using only their minds. Meanwhile, pizzas rise in the oven, speckled with toppings of wild mushrooms, savory sausage, and spicy peppers.