Rustic tavern with weathered wood, old-timey logos on brick walls, a re-creation of a vintage post-office window and sofas facing a stone fireplace. Most of the tables line up under a modern glass-and-steel roof with large windows.
Williamstown joined the original Clarksboro location in December. Both are owned by the Ciconte Family Restaurant Group.
Small plates range from wood-fired brussels sprouts to lobster mac and cheese and Argentinean beef empanadas with chipotle mayo. The Tuscan chicken cutlet sandwich with roasted red peppers and sautéed kale (above) received a boost from its lemon caper aioli and provolone. The main attractions, however, are pizzas baked in a wood-fired oven. Design your own or choose from 15 composed pies, including Jersey long hots with parmigiano sauce. The Vedge, a seasonal, combines portobello mushrooms, butternut squash and roasted fennel with mozzarella. Desserts include Nutella zeppole, Nutella pizza and a hot chocolate-chip cookie on a skillet with vanilla ice cream.
Orders come out of the “free-flow” kitchen in quick succession rather than all together.Click here to leave a comment
What's a Quick Bite? Short takes on casual, affordable dining.