Going out to eat, unlike staying in to cook, provides diners with high-quality cuisine and a low-risk alibi. Munch comfortably to Pizza Man in Pompton Plains. Choose between the following options:
- For $25, you get a classic Italian dinner for two people (up to a $51.85 value), which includes the following:
- One appetizer (up to a $9.95 value)
- Two entrees (up to a $20.95 value each)<p>
- For $48, you get a classic Italian dinner for four people (up to a $103.70 value), which includes the following:
- Two appetizers (up to a $9.95 value each)
- Four entrees (up to a $20.95 value each)<p>
Pizza Man’s sprawling dinner menu of classic Italian cuisine sprung from the minds of two Culinary Institute of America alumni, Anthony Presti and Carmen Aparo. The skilled chefs kick-start idling stomachs with hot and cold appetizers, such as the mélange of ripe garden tomatoes and fresh mozzarella with garlic vinaigrette, or hot or sweet mussels dressed in a sauce that hails from a Neapolitan seaport and discovered America while attempting to circumnavigate a cannelloni. Signature concoctions such as the zuppa di pesce—which unites a maritime dream team of fresh jumbo shrimp, clams, mussels, sole, calamari & scallops in fra diavolo sauce atop imported linguine—showcase the chefs’ culinary creativity. A selection of authentic Italian dinners includes shrimp scampi, chicken cacciatore, and eggplant parmigiana that proves Pizza Man’s Italian credentials more effectively than a wallet full of Renaissance-era business cards.
Carmelo Aparo's first culinary influences came from his parents. They immigrated to the US from Sicily in the late 1950s, bringing with them a trove of recipes for Sicilian sauces and pasta dishes. After graduating from culinary school, Carmelo Aparo opened Pizza Man in 1986, honoring his heritage by crafting much of the menu with the authentic recipes his parents brought with them so many years ago.
Today, the dining room's butter-hued walls seem to melt in the light from floor-to-ceiling windows as plates of baked clams and sautéed veal and chicken arrive steaming from the kitchen. High ceiling fans mingle the aromas of mussels, stuffed eggplant, and pastas laden with prosciutto. Patrons can consult a server about the establishment's specialties, such as the veal margarita with imported ham.