When most people think of Central Jersey, they don’t typically picture scratch-made pastas, slow-cooked sauces, and charred brick-oven pizzas. But our list of The 10 Best Central Jersey Italian Restaurants flips the script and proves that New Jersey’s heart is brimming with exceptional options for authentic Italian cuisine.
Whether you need a rustic BYOB that transports you to the shores of Sicily, or an epic 50-layer lasagna served in a cozy dining room that feels like Sunday dinners at Grandma’s house, you’re in the right place. When the evening calls for Michelin-level, scratch-made dishes, head to The 10 Best Central Jersey Italian Restaurants. Keep Scrolling to See the Full List.
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The 10 Best Central Jersey
Italian Restaurants
Featured From Somerset County:
Luca’s Ristorante
Where: 2019 NJ-27, Somerset
Details: Luca’s Ristorante Owner/Chef Andrea Di Meglio is a staple of the Somerset community. Located in a small strip mall, the menu boasts authentic dishes native to his homeland, Ischia. Beyond dinner dates, the intimate, rustic yet modern design makes the restaurant perfect for any occasion. Chef Andrea pays homage to his roots with signature dishes like the “Luca”. This linguine dish combines shrimp, colossal crabmeat, scallops, roasted tomatoes, capers, and asparagus in a creamy white wine sauce. Another favorite is the “Coniglio,” broccoli rabe orecchiette rigate in slow-cooked red wine ragu made with braised wild rabbit. He also serves classic dishes like Branzino, Marsala Arrosto, and Cinquanta. (A 50-layer lasagna!) Everything is made from scratch, from the table bread and 100% organic pastas to the desserts. For instance, their pistachio brûlée uses crema al pistacchio reale made with pistachio del Bronte in Italy.
| Visit Their Website | Reserve a Table | Order Online / Purchase Gift Card | Follow @lucasristorantenj on Instagram | Call 732-297-7676 |
Catherine Lombardi
Where: New Brunswick
Details: Owner’s Mark Pascal and Francis Schott have been friends since Rutgers. After graduating and working in other restaurants for a few years, they struck out on their own, opening Stage Left. (A sister restaurant of Catherine Lombardi, which is named for Mark’s late grandmother.) Catherine Lombardi features recipes and a dining room that is made to mimic the feeling of Sunday dinners at home. All of the house specialties are sublime, but the Garganelli with Truffle Cream and Goat Cheese & Mushroom Ravioli are must-haves.
Cattani Catering & Kitchen
Where: Ewing
Details: This “modern take on Grandma’s kitchen” boasts a bevy of ways to enjoy their cooking. Besides lunch and dinner, they also have a selection of pre-made and grab-and-go options. This includes soups, salads, fresh pastas, sandwiches, and desserts. As for the kitchen side, popular items include their Arancini of the Day and selection of Mac and Cheeses. The latter comes in options like Truffle Mac, Crabby Mac, and Chicken Diablo Mac. But don’t sleep on their sandwiches or paninis, including Parmina’s Meatball Sandwich and the Pulled Pork Grinder.
Da Filippo’s
Where: Somerville
Details: Da Filippo’s has been a Somerville staple for over 35 years. This neighborhood BYOB feels like a trip to Sicily, one where fresh seafood is the highlight of the experience. Chef Filippo Russo has been cooking traditional Italian meals stateside since 1982. (Prior to that, he lived in Sicily and learned his mother’s recipes.) At Da Filippo’s, Chef Russo brings guests on a culinary tour of Piemonte, Veneto, Lazio, Umbria, Liguria, Lombardia, Toscana, Sardegna, and Marche. We recommend the Lampuga e Gamberi (Pan Seared Pacific Mahi-Mahi).
Jessica’s Restaurant
Where: Fanwood
Details: This Italian/French fusion restaurant serves a seasonal lunch and dinner menu, along with frequently changing specials. Lunch time favorites include soups, salads, sandwiches like soft shell crab, and entrees like wagyu skirt steak. Every meal at Jessica’s is made to order, giving it that homemade taste. Even their desserts are homemade, including the popular Apricot Bread Pudding and Caramelized Banana Split. Jessica’s can also host events, from corporate business meetings to family gatherings and special occasions.
Mangia Toscano
Where: Metuchen
Details: Fans of fine Italian dining and wine pairings will want to visit Mangia Toscano. The restaurant curates an award-winning selection of imported wines. Of course, they pair these wines with entrees like their 18oz Florentine grilled NY Strip Steak and rack of lamb. We also recommend their homemade four cheese gnocchi. The dessert menu offers authentic options like Tiramisu, Ferrero Rocher (hazelnut sponge cake), Panna Cotta, and “Torta Della Nonna”. The latter is a traditional Tuscan pie with custard cream and pine nuts.
Mario’s Tutto Bene
Where: Union
Details: The menu at Mario’s Tutto Bene fuses old-world Italian cuisine with modern culinary creations. Which means whether guests are looking for familiar cooking or hoping to try something new, they’ll find both options here. For instance, Mario’s serves traditional shrimp scampi and Tuscan salmon as well as unique dishes including Vinegar Pork Chops and Cacio E Pepe Chicken. The latter is boneless chicken breast crusted with cracked black pepper, Parmesan, and Pecorino Romano topped with peppercorn cream sauce.
Rosemarie’s Cucina
Where: Clinton
Details: This family-owned spot is a triple threat restaurant, bakery, and catering service. The menu mixes brick oven pizza, classic Italian dishes, and seafood with both sweet and savory baked treats. In fact, Chef Paul Liscio — who some may know as the former owner of La Casa Bianca — prepares every meal. Meanwhile, Owner Marie Reres bakes signature goods such as homemade cannoli, strudel, and three-layer cakes daily. There’s no bad choice on the menu for dinner or dessert, but we recommend trying the Baked Manicotti.
Vidalia Restaurant by Salvatore Scarlata
Where: Lawenceville
Details: This BYOB Italian bistro is perfect for indoor or outdoor patio dining in their garden. Chef Salvatore Scarlata has spent many years refining his recipes, which fuse the flavors of various Italian regions. Many dishes take inspiration from his birthplace of Villalba in Sicily, others from the northern Italian city of Liguria where he was raised. The end result is a perfect marriage of the chef’s favorite dishes, which allows him to cook with passion. We recommend the Sacchettini (pasta purses filled with fontina cheese and pear puree) for dinner.
Vincenzo’s Ristorante
Where: Middlesex
Details: Vincenzo’s promises fine Italian dining for lunch or dinner, and is a great option for warm weather patio dining. The restaurant walks a fine line between high-quality cuisine and reasonable prices, all while cultivating a relaxing, family atmosphere. Highlights from the starters menu include Clams fra Diavolo, Mushrooms Giovanna (with crushed hot peppers), and artichokes Francese. Meanwhile, main dish must-haves we recommend are the homemade Gnocchi Portobello, Shrimp & Scallops Aurora, and Chicken Mona Lisa.
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Luca’s Ristorante (Somerset) is a must-visit destination. Owner/Chef Andrea Di Meglio honors his Ischitani roots with spectacular scratch-made dishes, including 100% organic pastas, the seafood-packed “Luca” linguine, and an incredible 50-layer lasagna.
Catherine Lombardi (New Brunswick) models its recipes and dining room precisely after classic Sunday family dinners. Likewise, Cattani Catering & Kitchen (Ewing) touts itself as a “modern take on Grandma’s kitchen” with incredible grab-and-go options and comforting Mac and Cheeses.
Da Filippo’s (Somerville) is a neighborhood fixture offering a culinary tour of Italy’s diverse regions through fresh seafood. In Mercer County, Vidalia Restaurant by Salvatore Scarlata (Lawrenceville) is a BYOB bistro with gorgeous outdoor patio dining.
Mangia Toscano (Metuchen) is highly acclaimed for their homemade four cheese gnocchi and fine Tuscan dining. Additionally, Vincenzo’s Ristorante (Middlesex) is know for their homemade Gnocchi Portobello, while Luca’s Ristorante prepares all pasta entirely from scratch.
Rosemarie’s Cucina (Clinton) is the ultimate triple threat functioning as a restaurant, catering service, and daily bakery. Chef Paul Liscio creates classic Italian dishes and brick-oven pizza, while Owner Marie Reres freshly bakes homemade cannoli, strudel, and three-layer cakes.
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