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1189 Raritan Road, Clark
Hours: Mon–Thu, 4–10 pm; Fri and Sat, 4-11 pm; Sun, 3-9 pm
Style: A staple in Clark for over 50 years, Aliperti’s has been newly redecorated. Now the wood floors and brick fireplace are augmented by black chandeliers and pops of green, purple and orange on the walls.
Don’t Miss: Pistachio-crusted pork tenderloin with gorgonzola sauce ($18). We started with garlic bread stack ($6), drizzled with a four-cheese sauce; it’s a great change from traditional garlic bread. Calamari balsamico ($11) was tender and tasty. Another good pick is the refreshing mango salad ($15): shrimp, walnuts, fresh greens, red onion, fresh mango and peppers in a raspberry vinaigrette. An excellent entrée is chicken Sabrina ($18), layers of fresh tomato, eggplant, ricotta, portobellos and melted mozzarella in a light lemon butter sauce. Also delicious is veal bistro ($19), thinly sliced veal stuffed with fresh asparagus and mozzarella, wrapped in prosciutto in a Madeira and mushroom sauce. Rack of lamb ($28) and grande ravioli ($17) are good as well.
Heads Up: Prices are fair, portions are generous. Aliperti’s makes its own fresh pastas and also offers gluten-free dishes. On the wine list, you’ll find many bottles under $30. A banquet room is available for up to 80 people. The lounge has flat-screen TVs.
The Scoop: Chef/owner Garry Ruane, a CIA grad, and his new executive chef, Christopher Ciccia, recently added recipes once served at Chris’s great-grandfather’s restaurant in Little Italy in the 1930s.