Chef Charles Biondolillo of Roma Restaurant has been trained by his father Pietro who is an authentic master chef from Italy. Charles has perfected the skills of bringing true flavor to the dishes he serves in Roma Restaurant of North Arlington.
Review from “The Jersey Journal”
Broccoli rabe, blanched baby stalks with leaves retaining their gleaming green color; simply dressed with good olive oil and garlic cloves. Perfection. Pork Chops Pizzaiola broiled with garlic, fresh tomatoes, oregano, olive oil and black pepper are always juicy and tender. These are typical dishes served in the classic Italian neighborhood restaurant. Entrees of chicken, veal, beef, pork and sea food are served with a choice of either a salad, linguini, or vegetable of the day.
Roma’s salad ingredients are fresh and ample, including quartered tomatoes, cucumber slices, etc. with a nicely herbed house dressing. Linguini comes with thick tomato sauce covering and generous portions. Roma’s food is reasonably-priced, invariably tasty and satisfying. The portions are enough to fill a man sized appetite. And if you’re not a man (or don’t have a man sized appetite), take the rest home for the next day.
Review from “Annette Savino”
The appetizer of hot antipasto was a delight; this dish, which was easily enough for two people, contained especially good baked clams and perfectly done large steamed mussels. Another appetizer to order is an all-time favorite of mine, scungilli salad. A scungilli, for those who don’t know, is a conch or whelk, a giant sea snail, which has a tender chewy texture that I find irresistible. I don’t really know what these creatures would taste like boiled and plain – and I don’t care – because resting in olive oil, garlic and lemon on the classic presentation, it is a treat straight from my idea of heaven.
Closed Mondays. Open Tuesday through Sunday from 11a.m. to 10 p.m. All major credit cards. On site parking. Ramp outside for handicapped.