Mahwah Pizza Master has dished out delectable edibles constructed from fresh ingredients for more than two decades, delighting diners with a menu of circular savories, hearty pasta dishes, and other casual cuisine in a family-friendly setting. Silence the unseemly echoes of an empty belly with starters such as jalapeño poppers ($6.99), buffalo chicken fingers ($8.10), or chicken wings (hot or mild, 10 for $7.75). Famished pizzavores can sate their desire for a delicious discus with one of Mahwah Pizza Master's specialty pies, such as buffalo chicken ($19.50) or chicken teriyaki ($19.50), or they can simply stick to a conventional 16” cheese ($13.50). The comprehensive menu features familiar and reliable favorites that greet taste buds with back slaps and secret handshakes, including a veal parmigiana hero ($8.95 for large), penne ala vodka sauce ($9), and veal marsala ($14.75).
Inside the kitchen of Marcello’s, teardrop chandeliers cast their warm gaze over copper cookware and a dining table that wraps around the stove. Here, Chef Marcello sheds light on the techniques of preparing Italian cuisine during cooking classes and private parties. In such events, up to 12 guests can sip wine while he picks recipes secretly stored in his chef’s hat and demonstrates how to assemble artful dishes, which may include risotto with chicken and spinach or pasta with fresh tomato mozzarella and basil. Although the private dining experience is the easiest way to witness Chef Marcello’s passion for sharing the cuisine of his native Italy, guests can also enjoy his dynamic entrees without front-row seats at the chef’s table. In the restaurant’s dining room, floor-to-ceiling murals depict the Tuscan countryside and ferns adorn honey-colored walls as diners anticipate hearty meals. Atop crisp white tablecloths, servers present platters of housemade pastas and veal prepared seven ways. The knowledgeable staff is also happy to recommend pairings from the vast Italian wine list.
The chefs at Little Anthony's Pizza populate a menu (click "menu selection" on the sidebar) of Italian cuisine with fresh grilled burgers and sauce-smothered pastas. Like Olympic swimmers during times of drought, appetizing shrimps swim laps in cocktail sauce in preparation for the main event. Among the many main course offerings, diners can sink fangs into the succulent veal saltimbocca or chicken parmigiana, soaking in the quiet calm of Little Anthony's unassuming dining space marked by white tablecloths, framed artwork, and potted plants.
Retired New York City firefighters and longtime Warwick residents Joe Boccia, Mike Darcey, and Jim Kelly have developed a brotherly bond. So when they decided to open their own restaurant, it was only fitting that they chose to name it “Fratello,” which means brother in Italian. The menu at this cozy restaurant and bar is packed with traditional Italian favorites as well as regional specialties. Chef Larry Klein uses imported pastas and homemade sauces to craft dishes such as Italian-style pot roast and jumbo cheese ravioli. In addition to being available in individual portions, all entrees can be served family style, a traditional Italian way of eating that encourages sharing and sparring with ladles.
Pizza chef Nicola Lombardo brings 30 years of experience to preparing a mouth-watering assortment of homemade pies from the eatery’s brick oven. Opt for an old-fashioned, Sicilian-style thin-crust pizza or seasonal specialty such as the fresh pear and gorgonzola pie.
Pizza Chefs’ homemade sauce comes from a generations-old family recipe. That doesn’t mean everything else here is traditional, though—in a twist of recipes, you can actually have pasta on top of your pizza, such as in the baked ziti, shrimp alfredo, and macaroni and cheese pizzas. That’s in addition to other uncommon toppings such as fried calamari and shrimp scampi. This creativity with pasta extends to other dishes—for appetizers, there are egg rolls stuffed with mac-n-cheese, too, and you’re free to turn their spaghetti into a Fabio wig.