Garlini’s Napoletana: A User’s Guide
Wood-Fire Pizzas | Classic Pasta | Happy Hour Specials | Full Bar
Appetizer: steamed clams simmered with white wine, garlic, herbs, and spices
Soup: tomato gorgonzola bisque, with italian blue cheese blended with San Marzano tomatoes and cream
Neopolitan-Style Pizza: the Coppi, with housemade sausage, roasted onion, fresh herbs, fresh mozzarella, and San Marzano tomato sauce
Pasta: crab and shrimp fettuccine, with jumbo prawns and rock crab tossed in a garlic parmesan cream sauce
Plates: tuscan ribeye served with whipped potatoes, mushrooms, asparagus, gorgonzola, and red wine pan sauce
Origin Story When Italian natives Leonello and Margaret Garlini immigrated to the United States in 1967, they brought more with them than luggage. Margaret’s recipes also made the voyage, and eventually found a formal home in the married duo’s eponymous restaurant. In the early years, Margaret—with plenty of her time-tested recipes in tow—acted as head chef, while Leonello did just about everything else. Though the original owners are long gone, their passion for joyful cooking, old-world flavors, and shared familial experiences still lingers.
Where to Sit: Head to one of the comfy, high-backed booths in the dining room, which gives off a modern, yet old-world charm thanks to rustically exposed ductwork, low-level lighting, and vintage art.
When to Go: Head in during happy hour, which runs from 3 to 6 p.m. Monday–Friday (or all day on Sunday), for $1 off drafts, well drinks, and house wines, plus 50% off select appetizers and margherita pizzas.
Inside Tip: Make your visit an educational one by stopping by on the first Tuesday of each month, when guests can taste new wine, beer, and liquor selections alongside Garlini’s team members.