The staff at John’s Pizza served their first hand tossed pie more than a decade ago and have been twirling dough ever since. Today, the menu contains an array of hot and cold subs, along with baked pasta dishes. Chefs top 16-inch pizzas with crisp veggies and meats such as sliced meatballs. Diners can enjoy slices inside the dining room or take their pizza to go with take-out and delivery options.
Brothers Paul and Matthew Zappoli and friend Michael Cacciuttolo went out into the world to make their fortunes, but a chance to build something together brought them back to New Jersey. A friendship that began on a Little League baseball diamond has now taken root in Tre Amici (or "three friends"), where the trio serve Old World comfort food in an inviting and comfortable environment. Chef Matthew Zappoli, a 2010 winner of Food Network's Chopped expertly plates Italian favorites, such as chicken piccata or veal parmesan. Each bite attests to epicurean abilities, honed at the Culinary Institute of America, that have earned the chef praise from Bon Appétit and appearances as the featured chef at The James Beard House.
Hand-crafted pasta lounges in fresh sauce, and local ingredients make up appetite-trouncing accouterments. On some weekend evenings, warm tangles of guitar notes drift from the playing area laid out before the wood-burning oven. And a row of outdoor seats lets diners bask in the sun or maintain the hope that a lost kite will still come back.
Tommy's Coal Fired Pizza introduces the "old world" art of Pizza Making. At Tommy's we carry on this tradition by using only the finest ingredients for our Pizza. Our Pizza is baked in a coal fired oven at temperatures exceeding 1000 degrees providing an authentic crispy crust that enhances our top quality toppings.
The chefs at Philomena's assemble authentic Italian platters of pasta, meat, and seafood, serving their creations in an upscale dining room bordered by fresh- and saltwater scenes of the Shrewsbury River and Atlantic Ocean. Diners can sweeten their meal's start by prestuffing their cheeks with marshmallows or by sampling an appetizer of savory pork tenderloin, sautéed with figs and brown sugar. A slew of pasta dishes lures forks into their tangles, such as the penne alla vodka sauce, which jumbles rigatoni, prosciutto, and shallots in a vodka-cream sauce. Roasted garlic and mint-jelly sauce wreathe racks of lamb in flavorful finery, and the seafood fra diablo unites shrimp, scallops, clams, mussels, and calamari on a bed of linguine and spicy tomato sauce, comprising the most eclectic oceanic gathering since mermaid Woodstock.
In 2009, Raffaella Pagano and her son, Anthony, decided they wanted to start a new era of fine dining in Bradley Beach. Having already owned and operated a family restaurant on Ocean Avenue, the Pagano family saw their new enterprise as a way to carry on a legacy that had begun decades earlier. Today, their family torch burns brightly from within Pagano's Uva Restaurant & Wine Bar, where chefs craft innovative Mediterranean and Italian dishes using seasonal produce, seafood, and authentic oils and cheeses. Diners dive into those dishes while soaking in the ambiance of two distinct areas, including a cozy bar and lounge framed by dark woods.