Millie’s Old World Meatball & Pizza
60 South Street, Morristown
Hours: Sun-Wed, 11:30 am-10 pm; Thurs-Sat, 11:30 am-11 pm
Style: Modern Italian with open kitchen, brick walls, chic red and black accents and ambient electro music. In warm weather, a loft-style garage door opens to the sidewalk.
Don’t Miss: Millie’s signature trio of sirloin meatballs, served with ricotta and drenched in marinara ($10.50) or vodka sauce ($11.50). You can order it topped with melted mozzarella or Parmesan. You can also get your fix with variations on the classic meatball parm sandwich, served on a hoagie roll ($12.75). There are creative pizzas, like pistachio-pesto, spicy sausage and Parmigiano-Reggiano; goat cheese and fig compote with mozzarella, prosciutto and arugula; and white truffle cream with mozzarella, Parmigiano-Reggiano and salami, each $19. If you’re avoiding carbs, there are three salads, including a hefty antipasto with grape tomatoes, red onions and Italian meats and cheeses ($14).
Heads Up: Parking on Morristown’s main drag is always hard to find, but there’s a little-known lot behind the restaurant, with entrance around the corner on Pine Street.
The Scoop: Coal-fired or wood-fired? Purists love to debate which traditional (and increasingly hard to find) cooking method makes the best pizza. At Millie’s, you can decide for yourself. Brothers Vince and Brandon Carabba offer two pizza menus, one from the coal oven, the other from the red-tiled, pod-shaped, Stefano Ferrara wood oven imported from Italy. The pies mentioned above come from the wood oven, are a little smoky and have puffy Neapolitan-style crusts. The coal-fired pies are thin crust and more traditional, and there are seven toppings you can add to them.
What's a Quick Bite? Short takes on casual, affordable dining.