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New Jersey Monthly Magazine
Restaurant Review
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Guerriero's Ristorante

Reviewed by Susan Brierly   
Posted March 7, 2010

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Guerriero’s Ristorante
162 South Street, Morristown
973-267-5055, guerrieros.com


Hours: Tues-Sat, 5-10 pm; Sun, 4-8 pm

Price: $-$$$

Style: Casual neighborhood favorite that comes to life as gregarious owner and chef Jack Guerriero greets regulars by name and serenades guests with Dean Martin standards.

Don’t Miss: Classic Neopolitan cuisine starts with can’t-go-wrong appetizers such as the hot antipasto platter for two ($21.95), steamed mussels ($11.95) and succulent meatballs ($6.95). Even if it’s not on the menu that day, ask about the seafood salad ($14.95), a melange of fresh shrimp, calamari, octopus, black olives, peppers and crunchy celery marinated in olive oil and lemon juice. Popular entrées include tagliatelle con carne ($19.95), a house-made, ribbon-shaped pasta in hearty meat sauce; jumbo shrimp with prosciutto and sun-dried tomatoes, finished with sherry, butter and lemon and served over linguini ($23.95). Or try the owner’s personal favorite: vitiello pizzaiola, sautéed medallions of veal with sweet red peppers and mushrooms in a light tomato sauce ($23.95). Traditional dishes include eggplant rollatini ($19.95); grilled sausage with peppers and potatoes ($18.95); and oversized housemade cheese ravioli ($5.95 or $20.95). If you’re lucky, the kitchen will offer specials such as osso bucco ($26.95) or veal chop Milanese ($30.95). Top it off with cannoli, tiramisu, tartufo, ricotta cheesecake, spumoni or tortoni. Although you won’t find Guerriero singing to customers on Sundays (since he takes the day off), the place is always packed for Grandma’s Dinner, a once-a-week, family-style, prix-fixe feast for $32.95.

Heads Up: Credit cards are not accepted. Cash and check only. Guerriero’s is BYO, but you can pick up a bottle next door at the Grapeful Palate wine shop. Park on the street or behind the restaurant if you can, but be prepared to walk a couple of blocks.

The Scoop: This joint is always hopping, so if there are three or more in your party, don’t even think of arriving on a weekend without a reservation (reservations are not accepted for fewer than three). There’s sometimes a wait even on weeknights. Your best bet is to show up early. Guerriero’s is not open for lunch—the owner says that, after serving 600 dinners a week (plus Sunday suppers), the kitchen takes a well-deserved break.

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