The Alternative Press

Located on Millburn Avenue, La Cucina di Clemenza Ristorante opened November 2011. Enter, and you're sure to be greeted by Manager Carolyn Masi.

Evoking the feeling of a charming countrified environment, guests entering are greeting by floating street lamps, gorgeous brick walls, huge windows announcing Clemenza’s Brick Oven Pizza, balconies decked in flowers, exciting lighting, and beautiful murals of countrysides.

Along one exciting wall is a huge bar with low seating. Friends meeting friends enjoy congregating and sharing bottles of wine and beer that they’ve brought along for their lunch or dinner.  To get started, consider an order of Focaccia Bread, baked, and topped with herbs and seasoning, ($8); Gamberi alla Cucina, lightly breaded shrimp, sautéed in a spicy marinara sauce, ($13); Grilled Portobello mushrooms sautéed in garlic & oil, ($12); Polpette, Clemenza’s Famous Meatballs, two homemade brick-oven, roasted meatballs, served in a Sunday, meat gravy with ricotta cheese, ($12).

A selection of soups feature Pea Soup with ground sausage,  Minestrone, garden vegetable, and Escarole, with beans & sausage. ($8 each).

Along with a host of salads, you’ll enjoy Insalata della Casa, fried calamari, cherry peppers and capers with sweet chili, in a balsamic dressing over mixed greens,($13); Arugula al Limone, with arugula in lemon dressing and pan-seared filet mignon; Seafood salad with lump crab meat and shrimp, over spring mix with a honey-mustard dressing, ($14).

You’ll enjoy their Casare with Romaine lettuce, Caesar dressing, croutons, and shaved Pecorino-Romano cheese;  and a string bean salad with red potatoes, grape tomatoes, provolone cheese, red onions, and green olives, in an extra virgin olive oil & red vinegar dressing, ($11).

Along with a host of your favorite Italian dishes Speciale della Casa, feature: Sliced Steak or Sausage Giambotta, your choice of filet mignon or sausage with peppers mushrooms, onions, and potatoes sautéed in garlic and white wine, ($27-23); Clemenza’s Sunday Gravy Combo, Italian Sausage, meatball, and a petite beef braciole served with rigatoni in their own Sunday meat gravy, ($25), Calamari & Shrimp Cucina, lightly breaded and sautéed in a spicy marinara sauce over pasta, ($26).

Among the many pasta favorites are the Penne alla Cinque Cinque, with fresh tomatoes, jumbo shrimp, and arugula, sautéed in garlic & extra virgin olive oil, $20, Pasta Integrale, with whole wheat or gluten free pasta, artichoke hearts, grape tomatoes, and asparagus sautéed in garlic and oil, ($18), and Linguine al Salmone, with crabmeat, asparagus and sun dried tomatoes in a brandy pink sauce, ($22).

Desserts feature a huge selection of ice cream, and gelato including Tartufos, and assorted flavors of cheesecake. (from $7)

“Family owned and operated, La Cucina di Clemenza Ristorante has a great staff, great customers, and always prides itself on service and delicious food,” said Eddie Rayess, a server. “Just know that our customers always come first!”

“Take note, that the restaurant has been named for a beloved late Uncle, Richard Castellano. Best known for his role as Peter Clemenza in the award-winning film, The Godfather, Julia Zecca, an owner and manager says,  “Our Uncle valued the importance of good food, good friends, good times, and above all family.” 

If you are searching for delicious meatballs, served with your favorite pasta, then head to La Cucina di Clemenza Ristorante in Millburn.

FYI:
What: La Cucina di Clemenza Ristorante, 382 Millburn Avenue, Millburn
Call: 973.379.6700
Hours: Open Monday to Saturday: 11:30 a.m. to 11 p.m.
Sunday: 1 p.m. to 9 p.m.
FYI: BYOB. Serving gluten-free and whole wheat pasta. Call for reservations and information. Private parties welcome. Smart casual dress. Parking lot behind the restaurant, and public parking lot across the street on Millburn Avenue.
Clemenza’s Brick Oven Pizzeria: Located right next door.
Call: 973.379.6701

“You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn’t stick. You get it to a boil; you shove in all your sausage and your meatballs; heh?… And a little bit o’ wine. An’ a little bit o’ sugar, and that’s my trick.”
-Peter Clemenza
“The Godfather”

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MESSAGE FROM MILLICENT
Please be sure to let me know when you’ve experienced a great place to dine, wonderful bakery, great cafe, ice dessert shop, butcher, coffee shop, or local hang-out where everyone just loves the atmosphere and good Eats!
Happy Week!
Mkbrody@aol.coom