ANTIPASTO CALDO
choice is Dentice Marechiara, a filet
of red snapper sautéed with shrimp
and clams in a delicate tomato broth
enhanced with basil and thyme.
It was served with baked potato
spears and fresh vegetables.
Involtino di Vitello seemed like a
smart entrée to order at an Italian
restaurant. A veal medallion is
stuffed with fontina cheese,
cured bresaola
and spinach, then
AT A
rolled up, fried
GLANCE
and served in a
• MOST ENTREES
$20-$30
garlic Madeira
• BYO
wine sauce. It was
• CLOSED
more brown than
MONDAYS
golden, perhaps
• DELIVERY
cooked a little
• HANDICAPPED
ACCESSIBLE
too long, but its
• TAKE OUT
blend of flavors
triumphed.
Our waiter told
us that all desserts are homemade,
and although we were stuffed, our
foursome shared two. We were
intrigued by what was described as a
pear tartlet, but were disappointed. It
had only one thin slice of pear on top
of a somewhat dry filling. The waiter
said it was made with almond paste
and a touch of port wine. Even for
those who enjoy desserts that are not
sweet, it was bland. But the carrot
cake was deliciously fresh, with
decadent cream cheese frosting. ■
2019
THE POLLS
ARE OPEN
NOW THROUGH NOV. 14
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IN OUR SPRING 2019 ISSUE
WAYNE MAGAZINE HOLIDAY 2018
47