Dante's Italian Restaurant, Private Parties and Catering

A bad Italian restaurant seems like you imagine it: chequered red and white tablecloths and a flask of Chianti within the window display. a nasty Italian restaurant features a menu with all the documented Italian specialities: Carbonara, Bolognese, Amatriciana, Pesto. The worst have also Alfredo and Chicken Parmesan and that they offer you an honest serving of bread and vegetable oil to place on bread (something completely unprecedented in Italy). The bad ones will have an abundance of chicken within the menu: Italians believe that chicken may be a rock bottom meat and chefs usually avoid to place it in their menu. If there's poultry it should be roasted cockerel (usually whole or half, never just the breast), duck, capon, pheasant or guinea . The dessert list should be surprising and novel. Usually tiramisù is an exception to the present rule because it's loved by everyone and each chef has his/her own different combat this timeless classic.

There's a big municipal (free) parking lot next to the restaurant

Yes and there is an excellent wine store in town also. Same side of Avenue bout 1/4 mile south.

BYOB

We follow CDC and NJ state guidelines: tables are positioned 6 or more feet apart, all employees have their temperature checked when they report to work, staff is wearing masks and gloves, we utilize digital menus, etc. Guests are provided with hand sanitizer when they are seated.

If you were an Italian, i like to recommend you to avoid “simple touristic stuff”. They’re normally overpriced and that they consists on something that you simply can usually make range in quarter-hour . I offer you an example. I remember a neighborhood near by Rome, where there are kind of traditional restaurants. they're mostly traps for tourists, as they serve as an example a main course with buffalo mozzarella, tomato and a few basil. It can even be tasty, but it’s a shame, because this is often something you create range in 5 minutes with none cooking ability. As someone already mentioned, even spaghetti, are often overpriced, because they're easy to cook. In Rome they create “spaghetti Cacio e Pepe”, they’re tasty, but they’re ridiculously easy to form home. As you'll guess from the name, is 2 ingredients: cheese and (black) pepper.

Pasta and meatballs (polpetto) are served separately as is done in Italy, never on the same plate. No garlic bread, no chicken parm but excellent eggplant rollotini. No grated cheese in shakers but grated to order by the server. Only fresh fish is featured, served whole with head and tail and roasted with only olive oil and fresh squeezed lemon. If you are in a restaurant on the water, the menu will be almost all fish. Do not ask for a steak. If your restaurant is inland, do not ask for seafood of any kind. They will specialize in meat such as wild boar, veal, lamb and beef If squid is served in a fish restaurant, it will not be deep fried. Spaghetti may be served but with other choices of pasta such as, bucatini, linguine, pappardelle and angel hair. There is no pick a pasta and match it with your choice of sauce. Each dish is individually imagined and prepared.

Yes, we do. You can buy it in person or over the phone. If you buy it over the phone, the gift card will be available for pick up or we can mail it if needed.

Yes byob

Dantes is on Broad Ave. No restrictions on Broad or Fort Lee Road.