About this Business
- Italian, European, Pizza
byob ok...ask for Sandy if u can great server
They ran out of seafood for regular menu items because they used it for specials. What happened to just getting more? For a while, there was one server that was doing double duties. She was very nice and apologetic that things were taking so long. Although, the dinners we ordered were very good.
Pasta dishes are your best choices
They couldn't handle the large crowd we had some people didn't get there food while others were finished. Veal was tough though flavors were excellent.
Under new ownership and honestly the best dinner I have ever had.
BYOB. Great food. Slow but attentive service.
I was taken aback by their sign "sorry we can not accept tips on credit cards" this is a violation of their agreement with credit card firms, embarrassing if you did not bring cash and seems to be a way of avoiding taxes on staff tips. Service was slow, food was "NJ fine" Italian- hard to get a bad Italian meal in NJ although exceptional ones are rare.
Food was delicious, fresh garlic bread a definite plus
Chef seems to love red pepper flakes. My daughter ordered Linguine with white clam sauce and she couldn't eat it because it was soooo spicy. My father's dish was the same way. The bread on the table was covered in olive oil, roasted garlic & a profusion of red pepper flakes. My husband's veal dish was fried within an inch of it's life so that he couldn't even cut into it in some spots. Finally, there were signs when you walked in & in the folder with our bill that stated that they did not have the capability to add the tip to the credit card so all tips had to be in cash. Not only would I not recommend it to anyone, I would never go back there again.
From Our Editors
Cream, tomato, and walnut pesto—each sauce blankets piles of pasta at Tavola Barone. Other Italian classics available include chicken parmesana and veal marsala. When it comes to the eatery’s 10-inch pizzas, the chefs really let loose. They slather imported San Marzano tomatoes atop each crust, along with such eclectic toppings as truffle oil, balsamic reduction, shrimp sautéed in garlic and white wine, and prosciutto de parma.