FROM BLACK TRUFFLE PASTA TO A BUBBLING BURRATATOPPED PIE, FEAST UPON THESE ITALIAN STANDOUTS FROM LOCAL POWERHOUSE RESTAURANTS
BY AMANDA MCCOY
PESTO & BURRATA PIZZA
If you’ve never had brick oven pizza, you’ve never had pizza. Traditional ingredients, authentic sauce, and Italian zero-zero flour, all baked right on the bricks of a traditional Italian pizza oven. The result? A slightly smoky flavor, delicious toppings, and a perfectly cooked crust. Once you try it, you’ll never want take-out pizza again.
Buona Sera Ristorante & Bar
50 Maple Avenue, Red Bank buona-sera.com
KEY LIME PIE
An American classic reimagined for the fi ne-dining palate, topped with scratch whipped cream. Stunningly plated, it’s almost too pretty to eat (though diners will promptly overcome this dilemma!)
182 Stevens Avenue Cedar Grove, lunellonj.com
Thick strings of freshly crafted pappardelle noodles are dressed with wild mushrooms and shaved black truffle.
Osteria Cucina Rustica
91 S Main Street, Marlboro osterianj.com
THE TOMAHAWK CHOP
Cowboy, bring your appetite. A 26- or 89-oz bone-in rib chop, dry-aged for 28 days, encrusted with a garlic blue cheese rub, and finished with a rich cabernet bordelaise.
85 Church Street New Brunswick, steakhouse85.com