Chef and owner Maurice Gallo brings more than 30 years of experience to Carnevale Ristorante, where dishes flourish with classic flavors culled from the gustatory traditions of both northern and southern Italy. Glass art and décor inspired by the colorful Carnival of Venice surround white tablecloths that cover the tables under which hide the best hide-and-go-seek players from Florence. Local New Jersey wines join customer-toted libations in the BYOB eatery, where live music sprinkles freshly harvested, mellifluous notes onto forks every weekend. Gourmet dishes, such as veal in cognac sauce and truffle-oil-drizzled mushrooms and brie, team up with gluten-free and whole-wheat pasta options to please even persnickety palates.
M&E Caruso's Ristorante is an Italian Restaurant serving authentic Italian cuisine along with rustic grilled pizza! Food will be available for carryout or in house dining. As for myself, Chef/Owner Enrico, I also want to offer everyone a chance to enjoy a home cooked Italian dinner.
The versatile kitchens at Castalia 997 Restaurant & Lounge whip up an array of Italian dishes to lure patrons to the restaurant’s dining tables, full bar, and live music. Sizzling seafood entrees come grilled or pan-seared, and fork-tangling pasta dishes can be customized with gluten-free or whole-wheat noodles. Live entertainment livens up the atmosphere on Friday and Saturday nights, filling the air with classic tunes from an era before cell phones and time-traveling assassins.
Exposed brick with candles tucked on tiny shelves and a wall bearing a coat of arms; wrought-iron chandeliers adorned with candles; crisp white tablecloths and tapestries depicting the Italian countryside. The setting welcomes diners to Porcini Italian Trattoria, where authentic Italian food awaits, more warmly than sliming them with lasagna as soon as they cross the threshold. Among the most popular dishes are chicken toscano, bruschetta, and artichoke, according to customer reviews.
The Village Inn may look like an simple country kitchen, but the food is nothing short of gourmet. Chef and owner John A. Martino calls on his training at the Culinary Institute of America and Le Cordon Bleu to craft a menu of contemporary American Continental cuisine, which ranges from potato-crusted Chilean sea bass to a veal porterhouse topped with sautéed mushrooms. After the chef inspects the dishes for quality, presentation, and political leanings, they emerge from the kitchen to waft gourmet scents through four separate dining areas. Everyday diners sidle up to white-clothed tables amid floral carpets and drapes in the Fireplace Room, while top-shelf liquors come together to form a host of creative cocktails in the wood-lined bar. For private occasions, groups of up to 20 gather at a long oak table beneath the cozy, low ceilings of the Wine Cellar Room, and large events bask in the glow of a towering chandelier in the bright and airy expanse of The Great Room.
Alex Bistro serves classic Italian dishes in a casual atmosphere of rustic red accents, wood floors, and ambient lighting to reflect off the restaurant's centerpiece, the artisan-crafted cuisine. Edible expeditions can commence with the clams oreganata, freshly baked clams in a breadcrumb shell ($8.95), or the arugula salad, dotted with black olives, tomatoes, onions, and parmesan cheese and showered in a house-made vinaigrette ($5). Pillowy gnocchi swims with fresh spinach, garlic, and pancetta in a pecorino romano–cheese sauce ($15.95), and stuffed tilapia romantically recites sonnets alongside crabmeat in a butter sauce ($21.95). Engage in some calf exercises with the veal napoleon, cloaked in a suit of eggplant, prosciutto, mozzarella, and tomatoes and drizzled with cherry-wine sauce ($15.95). Alex Bistro harbors three hand-carved bars, all fully stocked with elixir mixers, an impressive selection of wines, and beers to sip on during live entertainment on select evenings, such as live bands or your uncle's interpretation of Barbra Streisand's Woman in Love, complete with spaghetti wig and marinara tears.