Miele’s

Miele’s
125 Bloomfield Ave, Verona
973-239-3363
mielesrestaurant.com

Hours: Tues–Sun, 4–10 pm

Price: $/$$

Style: White-clothed tables, stone-clad walls and warm lighting create a cozy, casual environment; a small bar area offers big-screen TVs.

Don’t Miss: The hot antipasto ($13.95) for two includes mussels (spicy, sweet or with garlic oil), clams oreganato, fried calamari and cheese-stuffed eggplant and is plenty to get started. House specialties include red-sauce picks like the Richey—breaded chicken layered with eggplant parmigiana, ricotta and mozzarella cheeses ($17.95), and fusilli ($14.95) with Sicilian-style ground sausage, mozzarella cheese and tomato sauce ($14.95). The preparation of menu stalwarts—marsala, Sorrentino, cacciatore, Francese—are offered with your choice of milk-fed veal ($19.95) or boneless chicken breast ($16.95). Seafood entrées include shrimp and broccoli with garlic and oil over angel hair pasta ($18.95) and lemony flounder piccata ($16.95). Pasta is all house made and can be had with meat sauce, vodka, marinara, garlic and oil or Bolognese sauce.

Heads Up: Specials on Tuesdays and Wednesdays drop prices on a host of dishes to $9.95 and $11.95 for cash and $11.95 to $13.95 when using a credit card. Dine in only, and no plate sharing for the special rates.

The Scoop: Founders Rose and Tom Miele opened the restaurant in 1954. When they retired in 1974, a then employee, Joanne Amadeo, and her husband, Jerry, stepped up to become owners. Today the Amadeos’ son Steven runs the business.