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!)

LuNello

182 Stevens Avenue Cedar Grove, lunellonj.com

PAPPARDELLE

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.

Steakhouse 85

85 Church Street New Brunswick, steakhouse85.com