Open late Fri.-Sat.
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Gaetano’s Restaurant Review: Italian restaurants are abundant in New Jersey, but Gaetano’s regional Italian fare stands out from the crowd. The kitchen at this small but engaging place adheres to traditional cooking styles, making adaptations only when it must due to seasonal shifts and product availability. The menu has all the usual suspects --- calamari with marinara, eggplant rollatini --- but even a dish as mundane as beef braciole is made with quality ingredients and careful technique. This version of “braciola” means thin-sliced beef cutlet stuffed with broccoli rabe and prosciutto frittata finished with a tomato and wine demi-glace, served over a green pea-Parmigiano risotto. Pastas are homemade, which is especially appreciated in a dish such as chicken scarpariello --- chicken breast sautéed in olive oil with garlic, Italian sausage, rosemary and a splash of balsamic demi-glace, presented on a bed of pappardelle. The brick oven produces pizzas from a traditional margherita to the cimi de rabe --- broccoli rabe with garlic and fresh mozzarella. A small wine list includes selections from the Westfall Winery in Montague, NJ. For dessert, there are cannolis oozing a cream filling and tiramisu made on the premises.