Behind stone countertops lit by orange pendant lights, staff members slice up thin-crust pizza, fill plates with pasta, and pile Angus beef burgers with toppings and condiments. Chefs slide over plates of Italian specialties such as veal parmigiana and penne alfredo as well as American-style fare such as wraps and chicken wings. Soft drinks from the soda fountain splash into ice-filled cups to accompany dinners, and the restaurant's BYOB policy encourages diners to bring in a bottle of their favorite libation, such as red wine or smoothies made from bottled ships, to accompany all-you-can eat pasta and signature angel pizza with fresh greens and bruschetta tomatoes. For offsite events, the catering menu offers trays of chicken parmigiana, baked ziti, and antipasto to fuel holiday parties and family gatherings.
Chef Bruno LaMarca began his culinary career at a ski resort in the mountains of Abruzzo before traveling to Burlington County, where he spent the next few decades working in the pizzeria business. Though he briefly flirted with the idea of opening restaurants elsewhere, LaMarca ultimately decided to stick around, saying “I always wanted to stay local and give my friends, family and neighbors a nice restaurant.” So, he purchased a local ice-cream shop, remodeled it to look like a Tuscan villa, and opened Casamari Restaurant.
Today, Chef LaMarca cooks up homestyle Italian favorites such as lobster manicotti, veal saltimbocca, and Italian-style crab cakes filled with lump crab meat, zucchini, and fresh herbs. Since his restaurant is BYOB, diners can pair their dishes with a bottle of wine or really old grape juice from home.
A BYOB eatery, Ristorante Marcello's Pizzeria serves a menu that merges Italian staples such as linguine and clams with innovative dishes like crab mac 'n' cheese or buffalo-eggplant bites. The kitchen team adds an element of surprise to its specialty pizzas with pies such as the cheese steak and fried onion or the Spiral pizza—which was what NFL quarterback Johnny Unitas would toss to his hungry receivers.
For the past 20 years, Illiano Cucina Mediterranea chefs have prepared more than 15 kinds of pasta dishes, with sauces ranging from pesto and vodka cream to alfredo and pomodoro. Veal and chicken are dressed 15 different ways, including with a marsala wine sauce with mushrooms. Out in the dining room, pale-yellow linen napkins top each table, folded to look like a blossoming flower. It’s a touch that complements the many scenic pictures of Italy’s coast on the walls, creating a setting that’s ideal for family reunions or romantic dinners.
Amid the verdant, golf-cart-traversed grounds of Indian Spring Country Club and Pennsauken Country Club, executive chef Dean Marco blends herbs with Maryland crab meat to make his broiled jumbo lump crab cakes. The crisp yet creamy morsels, which are Marco’s signature dish, are properly placed near the top of the menu at Marco’s Restaurant, above succulent meats such as filet mignon, Atlantic salmon, and whole crabs with authentic New England accents. Given both locations’ proximity to the links, each kitchen also sates golfers’ appetites with Angus burgers and sandwich baskets that come with optional sides such as lobster-and-shrimp bisque.