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"This fell into our laps," Chris Calabrese, 40, said one recent weekday from his seat at the bar. Until owning a place of his own, he said, he had been "a cooking gun for hire." Nettie's House of Spaghetti is open for dinner 5 days/week. Closed Monday & Tuesdays.Reservations necessary. This popular restaurant fills up early, especially on weekends.
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The staff does some things well and others I didn’t really understand. It’s Italian, but they handle some of the classics in some non-traditional ways. Publications like Washington Post and Vogue have written etiquette assistance pieces for taking kids out in public while Eater has its own guide to kid-family restaurants in the city. The restaurant is relatively small with two dining areas, The interior is old-school chic, with a touch of Art Deco charm.The front dining area features a well-stocked lighted art deco bar with table & booth seating.
Restaurant Review
Calabrese’s small-plate approach is a welcome break with Italian-American tradition. Bring people who love to share, and enjoy the varied wine list and each other’s company. For all my quibbles, my guests and I always left Nettie’s in a jolly mood. The combination of good food, happy staff and convivial atmosphere will do that.
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Nettie’s House of Spaghetti, a restaurant located in Tinton Falls, New Jersey, is banning children under 10 from dining in their establishment. Eater reached out to Nettie’s which hasn’t yet responded. "Because this place was such a throwback for us, (we thought), we're going to turn it into a red sauce joint," Chris said. The restaurant is named for his grandmother, Antoinette Colombo. Then came nearly four years with the the highly regarded Smith Group, for whom he worked as executive chef at Porta in Asbury Park and Jersey City. Tania, 34, did financial work in New York City for The Meatball Shop and Juice Press.
At $25, I was surprised that it did not come with a side of pasta, especially in a place called Nettie’s House of Spaghetti. These are big chunks of free range, organic chicken with peppers and a vinegar sauce served on the side. This seemed more like a French dish to me, but the chicken was juicy with a nicely crisped skin, and the vinegar sauce was not tangy. The restaurant named for his mother is his most family-friendly restaurant, he says.
It leans into the grade school motif in design and with a menu of dips, blooming onion, adult fish sticks, and a root beer float, childlike appetites. He also just recently just bought games for the restaurant like Connect 4 and Uno for kids to use in the space. “Between noise levels, lack of space for high chairs, cleaning up crazy messes, and the liability of kids running around the restaurant, we have decided that it’s time to take control of the situation,” the announcement reads.
Rather than set rules, more New York restaurants are using their restaurant story or narrative to encourage parents to bring kids to restaurants — or not. “How do you have something that’s family-friendly and still accommodates the 9 p.m. Baked clams were all about breadcrumbs; my guests and I made a game of finding the clams. Nettie’s chicken Savoy was the wrong side of pink the night we had it, and the vinegar sauce was wan.
Top New Jersey restaurant bans children under 10 - 'They're liability' - Express
Top New Jersey restaurant bans children under 10 - 'They're liability'.
Posted: Sat, 11 Feb 2023 08:00:00 GMT [source]
(However, it was served with a clever fried-to-order breaded confit of chicken leg.) Another evening, the spaghetti in clam sauce was watery and shudderingly gritty. (It has since been replaced with an intriguing-sounding spicy squid in tomato brodo pasta.) We also were served a link of housemade fennel sausage that had burst its seams and dried out. As this year comes to an end, the Dining with Draz team sends five Js to all the incredible people who make up the restaurant community. From the servers to the chefs, the farmers to front and back of house staffs, the restaurant business is never easy and this year, your never-say-die spirit has inspired us all. We also send five Js to the folks who continue to support their favorite restaurants with curbside pick-up, dine-in evenings and meal donations made to frontline workers. It’s easy to see how important dining out is to us all, and we hope 2021 will be a year full of great new recipes shared again in our favorite places.
The dessert menu offers two choices, and we enjoyed them both. The Sicilian Orange Cake is a dense, heavy cake with a distinct orange punch. It comes covered with an aromatic orange glaze and is sprinkled with sea salt and served next to big scoop of whipped cream. It’s a pretty little thing, with a perfectly rounded scoop of ice cream, wearing a topping of whipped cream and a cherry. The flavors change daily, and we had chocolate espresso on our visit. It had a nice chocolatey taste and paired well with the delicious coffee.
The showiest was the Fried Hen of the Woods and shiitake mushrooms with lemon. It’s dusted with za’atar seasoning which does include oregano, but is more often seen in Middle Eastern dishes. These are deep-fried and super crunchy, and the mushroom inside were sweet and tender. I would have liked a little dipping sauce of some sort on the side. The restaurant has a kind of retro feel, from the reminiscent-of-the-80s revival art deco logo, to the cocktail menu; there’s even an old phone booth (which I loved) inside.
The Facebook post sparked mixed reactions on social media, accumulating over 5,000 shares and 19,000 reactions. The restaurant didn’t specify how the policy would be enforced. The restaurant made the announcement in a Facebook post, saying the new rule will go into effect March 8.
I had to be convinced by my guests to order the fresh mozzarella. Around the Garden State, everyone and their nonna makes it fresh, right? True as that may be, not as many manage to produce mozzarella with the same creamy, melting qualities of Nettie’s. Standouts included log-shaped arancini (not the traditional orb). A favorable increase in crunchy exterior relative to warm, cheesy interior. Minimally sauced meatballs were crusty and caramelized, delicately showcasing meat and parsley inside.
Spaghetti arrabiata had a fresh-tasting red sauce touched with butter that balanced the heat of the Calabrian chilies. Others at my table liked the simple carbonara, the mango-yellow, egg-based sauce courtesy of some local chickens. This carbonara, lighter than most, let its few ingredients shine. (Having grown-up with my mother’s carbonara, a more buttery, cheesy version she learned from a lovely lady in Milan in the 1960s, I found Nettie’s on the bland side.) Tortellini stuffed with mortadella, prosciutto and Parmigiano-Reggiano floated in a mild broth. It would be as at home in Emilia-Romagna as it was in Tinton Falls. In a post comment, the restaurant elaborated that "kids running around the restaurant in circles when we’re trying to carry trays of food and drinks has made doing our jobs extremely difficult."
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