SOUTH ORANGE, NJ — Patrons of Boccone South, located 59 South Orange Ave. in South Orange, will indeed feel that, when they are in the restaurant, they are family, although it has no connection to the well-known chain of Italian restaurants that boasts the same mantra.
Whether it’s owner Silvio Caruso greeting a first-time guest, or one of the efficient and personable waiters asking if the meal is to a diner’s liking, stepping into this restaurant guarantees a full stomach and a relaxing evening.
Thoughtfully placed art canvases featuring local landmarks are illuminated on the warmly painted walls, and the iridescent chandelier does not seem out of place among the little Italian figurine in the front window or the traditional ceramic vases on the cashier’s counter. Elegant without being pretentious, Boccone South makes patrons feel at home whether they bring the finest cabernet sauvignon or an inexpensive moscato to this BYOB restaurant.
The restaurant styles itself as a venue that adheres to old-fashioned Italian cuisine, and this is evident in everything from the freshly made pesto that finds its way into many of Caruso’s dishes, or the perfectly al dente homemade pasta that graces the plates of the diners; every bite is infused with a passion for well-made food.
Start off a dining experience here with an appetizer: a traditional caprese salad featuring vine-ripened tomatoes, fresh mozzarella, basil, roasted peppers and extra virgin olive oil. Seafood lovers will enjoy the strozzapreti, a savory dish featuring eggplant, gulf shrimp and a pesto vodka sauce that will have you wiping your plate with the warm crusty Italian bread served with each meal.
At Boccone South, chicken is anything but routine in the chicken Sorrentino meal that features fresh tomato, eggplant, melted fresh mozzarella and Marsala wine, while the chicken fantasia takes it up a notch with porcini mushrooms, artichoke hearts, sun-dried tomatoes and a rich brandy sauce.
Those looking for traditional pasta dishes will not be disappointed in the gnocchi telefono featuring a savory tomato basil sauce and melted mozzarella, or the rigatoni served with a delightful mixture of Italian sausage, broccoli rabe, red pepper flakes, garlic and oil.
On Friday and Saturday nights, pizza made with hand-kneaded dough is the star of the show, ranging from the traditional pizza pie with fresh tomato sauce and hand-pulled fresh mozzarella to the more adventurous “pollo e patate,” topped with chicken, potato, mozzarella, rosemary and sea salt.
Since taking over ownership of the restaurant approximately three years ago, Caruso has been singing the praises of the people of South Orange, and the village that allows him to do what he loves: create authentic and inspired food.
Caruso’s humble beginnings were as a fisherman growing up in the town of Taranto in southern Italy. At the age of 13, his mother sent him on a tour of Europe, a journey that changed his life in many ways. It was while touring Europe from the ages of 13 to 25 that he learned the art of French cooking and, at 25, a young Caruso took his talents to the United States, where he settled here in New Jersey.
Caruso, who has previously owned two other restaurants, also worked in a variety of restaurants, honing his craft during the approximately 20 years he spent in Bergen County.
When the opportunity to take over the South Orange restaurant presented itself, he was eager to spread his wings and bring his talents to Essex County.
“When I found this place in the heart of South Orange, I loved it because I felt that I mixed in and that’s what I loved the most,” Caruso said in a recent interview. “The people here are down to earth and there is diversity in everything from race and ethnicity to religion and sexual orientation.”
Whether he is helping the wait staff sing happy birthday to a blushing patron or checking to see if a newcomer enjoyed their meal, Caruso is a force to be reckoned with.
Not looking for a meal tonight? No problem. Just have a seat and enjoy a hot cup of coffee and some fresh cannoli or biscotti from the front counter. But if you do happen to have the pleasure of staying for a meal, do yourself a favor and save some room for dessert.
Be sure and ask Chef Silvio to make some of his creations featuring flambeed raspberries, blueberries, raspberries, strawberries and bananas, sprinkled with a dusting of powdered sugar, topped off with a scoop of smooth, creamy berry gelato.
Photos by Shanee Frazier
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