Hearty helpings abound at Pirone's, where chefs construct a sizeable menu of steaks, seafood, pizzas, and other traditional Italian specialties. As the dinner curtain rises, feast your eyes and your lips upon an opening number of fried calamari ($11) or mussels marinara ($10) before moving on to sing the praises of a tender, boneless chicken cacciatore ($17) backed by peppers and onions, and simmering in a marinara mushroom sauce. Waiters cart plates of meat- or cheese-tortellini alfredo ($16), chosen from among more than 22 pasta picks that range from traditional spaghetti with meatballs ($22) to an eggplant-topped baked ziti ($16). Meal-goers can appease meaty appetites with a mushroom-infused veal marsala ($19) or a thick-cut steak à la Pirone ($21) topped with mushrooms, provolone, shrimp, sherry sauce, and a miniature model of the restaurant, and those who prefer sliceable sustenance can snack on a sliver of spinach-and-ricotta pizza ($8–$17) or divide a mini calzone ($7) into five mini-er calzones.
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.
At Apollo’s casual eatery, cooks layer freshly baked Italian rolls with a variety of deli meats and cheeses and top from-scratch pizza dough with herbs, sauce, and a house-blended mix of cheeses. When they’re not hand-tossing dough or stuffing strombolis with custom ingredients, they’re crafting homemade meat lasagna, sausage-stuffed pasta shells, and seafood plates such as fillet of flounder. They also prepare hoagies, burgers, and a sextet of salads made with garden-fresh veggies.
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.
Homemade pastas, hand-formed gnocchi, and meatballs made from a savory blend of beef, veal, and pork proudly showcase Thomas' Ristorante's dedication to Italian culinary traditions. However, the menu also features a handful of dishes that draw more inspiration from the sea in general than the Mediterranean in particular. This is evident in dishes such as the almond-crusted salmon with citrus glaze as well as the crab cakes with homemade cocktail and mustard sauces. The unifying factor amongst all the dishes is the chefs' reliance on locally sourced ingredients whenever possible.
Gleaming wooden floorboards and exposed brickwork lend a cozy vibe to the space, making it an inviting spot for people watching out the large front windows. Although the white linen-covered tables are set with crystalline wine glasses entire bunches of chardonnay grapes, Thomas' Ristorante doesn't serve any wines. Instead, the BYOB eatery encourages diners to bring one of their favorite bottles from home.
At La Posata Ristorante, guests are welcome to bring their dates, families, and bottles of wine to dinner. The family-owned BYOB hosts lunch and dinner menus with homemade pastas as the foundation for entrees of grilled eggplant with sundried tomatoes, and buffalo mozzarella or lobster with sweet peas and roasted red peppers. Homemade tiramisu or crème brulee add finishing touches to meals unless diners request showers of confetti.