Francesco’s, Phillipsburg

At Francesco's, chef Francesco personally picks out all the restaurant's seafood, meats, and vegetables. Instead of storing them in an airtight bomb shelter, he then combines them to craft traditional Italian dishes—and does it the Italian way. He turns to the sea to compose baccala bagnarota, a seasonal treat featuring cod sauteed in a light marinara sauce, and looks to land to create veal parmigiana topped with mozzarella and tomatoes. Pizza, of course, also plays a starring role on his decidedly Italian menu: the more than a dozen pies include margarita and broccoli rabe creations. He also boasts an expansive gluten-free selection, and diners can utilize Francesco's BYOB policy to accompany their meals with their favorite drinks.