SPIRITO’S
No reservations. No wine glasses. No butter or olive oil served with the cold bread. Cash only; no credit cards. Silverware is not replaced and water is not refilled. We went through a half of a dispenser of napkins, as they were so thin and nonfunctional that you should bring your own. Linoleum floors, booths with green wooden benches and wood paneling all add to the lack of ambiance.
When we asked about ordering a glass of red wine the waitress said, “I don’t know if we have Italian wine, but we have cab.” It was served, filled to the rim, in a 6-ounce water glass, and was undrinkable. I think this is the first time we have ever left wine unfinished in a restaurant.
A small, thin-crust pizza was topped with an abundance of mushrooms, and while it was not the best pizza we have ever had, it was not the worst and as we ate it, we watched patrons enthusiastically chomping on their pies. Eggplant parm consisted of thick slices of soggy breaded and undercooked eggplant. However, the side of ravioli, which Spirito’s is known for, was terrific with a thick tomato sauce, creamy filling and ethereal dough. The ravioli had to be eaten with a spoon as it fell apart if picked up with a fork. Veal and peppers, a humongous dish with a commendable sauce, was marred by the tough dry meat. The side of spaghetti was enjoyed.
While Spirito’s is a “blast from the past,” our memories of the old-school Italian restaurants we grew up eating at in Jersey City and Elizabeth are better than what we experienced here. This restaurant was packed early on a Sunday night, perhaps because of the low prices, big portions and many regulars.
Psst: The men’s room is located in the bar. To get there, enter the kitchen through door that says, “yes.”
A glass of wine at Spirito’s.
Mushroom pizza.
Pictures courtesy of Lowell Saferstein
Spirito’s
714 3rd Avenue
Elizabeth
908-351-5414
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