Fare: Neapolitan Pizza/Southern Italian
Food Quality: Excellent, Pizza pies are cooked in a 900 degree wood burning. Uses flour imported from Italy. Vegetables are organic
Service: Friendly, attentive
Ambiance: The interior has exposed ceilings, exposed brick walls with NYC/Brooklyn vibe.
Noise Level: Moderate
Dress: Very casual
Recommended For: Pizza enthusiasts who enjoy Neapolitan thin crusted Pizza with fresh ingredients.
Not Recommended For: Families with kids who prefer pizzas made with packaged sweet toppings at lower prices.
Recommended dishes: When available, The Regina Margherita with fresh tomato sauce, imported Mozzarella di bufala, grape tomatoes, basil, Sicilian sea salt, and olive oil; and The Pappadelle Bolognese with braised veal, beef, and pork in a fresh tomato sauce
Liquor: Full Bar Service; Charges a fee for BYOB corking.
Porto by Antonio, a small casual Italian restaurant, serves some of the best (authentic) thin crusted Neapolitan Pizza in Northern NJ.
Owned and operated by Antonio Dinis, who acquired his pizza making skills traveling different regions in Italy where he developed an understanding of authentic Italian wood burning pizzas.
Chef Dinis honed his pizza making skills working at some authentic Neapolitan Pizza restaurants including two acclaimed NYC pizza restaurants, Keste Pizza & Vino, and Don Antonio by Starita, and Amano in Ridgewood, NJ.
Chef Dinis makes his own dough from delicate flour imported from Naples and slowly ferments it for a deep flavor. Pizza pies are cooked in a 900 degree wood burning domed turquoise oven, also imported from Naples
Their mozzarella and dinnertime pastas are homemade and made fresh daily. Vegetables are organic.
The interior has exposed ceilings, exposed brick walls with NYC/Brooklyn vibe.
During the warmer months there is outdoor sidewalk dining.
Reservations are only taken for parties of 6 or more.
(Updated: March, 2020)
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