"It's odd how things occur sometimes. Just this past week, I was discussing restaurants with reader Harold Watson, President of The Happy Seniors of Totowa, who was filling me in on the reasons he and his wife prefer certain dining establishments. He explained about this new Italian Ristorante that had recently opened in Haledon and how impressed he, his wife Eleanor and two friends were when they dined there-in. His praise had no boundaries.
The entire conversation struck me as rather convenient - if slightly bizarre. Why? My next assignment happened to be for the restaurant whose virtues Mr. Watson was extolling. In what appeared to be a matter of minutes, I met a reader who is a current friend and dined at the new restaurant he recommended.
It's Casa Di Calabria, located at 78 Barbour Street in Haledon. Open for less than three months, I'm pleased to say Mr. Watson hit the nail on the head as a night's visit quickly proved. Usually I'm wary of trying new dining spots early in their game, because they have to iron out the kinks. Nevertheless, the Casa Di Calabria arrived in the area with a fist-full of credentials and pre-rave publicity, therefore it was an assignment to which I looked forward.
After an evening of palate satisfying Italian cuisine, my companions and I willingly testify Mr. Watson knows his stuff and that statement doesn't only mean the cuisine; it means the portions, service and atmosphere. Casa Di Calabria truly produces!
Owned by Arun Polozani, who can do double duty, if necessary as both chef (when chef Nick is off) and waiter, he has turned his restaurant into a pretty atmosphere in which to dine. Decorated in shades of green with pink and green tablecloths on the tables with single vased fresh flower, carpeting in green, walnut furniture, an atrium dining room which also features brick-faced and wood walls, a skylight, wooden slabs and mirrors, floral displays in alcoves, and track as well as wall lighting. Tables are placed wide apart instead of on top of one another, offering comfort in dining and speaking.
The staff of waiters wear tuxedos and assist one another, even though bus boys help clear and set tables. Fresh silver service between courses indicate experience in the field. Oversized platters and soup bowls are filled to the brim, wile lovely cups and saucers add a festive tone to the tableware.
The cocktail bar is located in the lobby as one enters the restaurant, to the right is the larger of the two private party rooms and to the left is the downstairs smaller room for special events.
We, Elisa, Sheila and I sat near the windows of the atrium dining rjoom. Tables may be opened for more room or larger parties. When seated we were presented with complimentary Broschetta. All customers receive the tomato, onion combination on toasted Italian bread as well as a complimentary fresh fruit platter when their dinner is finished. Do yourself a favor, save room for the fruit, however, if you are a lover of Tiramasu don't, but, don't pass by this homemade dessert. It's one of the best I've ever had, particularly since the wonderful blending of ingredients is not overpowered by the flavor of the liqueurs, that are often prevalent in numerous adaptations of this fine dessert.
Here I am on desserts and have yet to discuss our dinners. We began with appetizers- a daily special, the portabello mushrooms with red peppers and black olives in light, red sauce ($9.00) which was excellent and enough to feed at least four. A great start! This was followed by tender Calamari Avocati, (boiled in an oil and garlic sauce $8.00). The serving is perfect for those persons who prefer their food not spicy. The coup-de-grace of the appetizers was the absolutely wonderful Polenta ($6.00) covered with a melt-in-your mouth sauce. It's difficult to believe that a cornmeal mush could be so light and delicious!
We finished our appetizers with stuffed mushrooms made with vegetables and chopped meats (no clams - $6.00). They held a unique flavor, different from most.
A huge family sized bowl of escarole and beans ($5.00) followed, easily polished-off by us. Each time we said, let's leave room for something else, we continued to eat the popular Italian soup. At Casa Di Calabria, this perennial favorite is prepared with chunks of tomatoes, instead of the usual white base. Our main entrees were three nightly specials: the Shrimp and Scallops Arriabiata ($17.00) over choice of pasta; London Broil w/roasted, sliced potatoes and baked broccoli with bread crumb crust ($20.00) and Rigatoni w/zucchini, eggplant, squash and mushrooms in a bright red marinara sauce ($10.00).
The portions were humongous and the flavors noteworthy. Sheila's London Broil was tender. I swear the chefs at Casa Di Calabria are using a filet steak instead of the usual London Broil, which very often is tough. Sheila took some home to her mom. (Besides we had eaten our food allotment for the week at one meal)! Lisa and I also took home leftovers. She, the seafood and I the rigatoni, which was enough for two meals!
The portions are mammoth size at Casa Di Calabria, however there's quality in those platters and that's how Arun was trained. You'll find numerous entrees at this wonderful Italian Ristorante that will whet your appetite. It's always an adventure to try fresh places and choices along with those to which you are accustomed. I like the fact that Arun (even when he's chefing) enters the dining room to greet his customers and I believe you will thoroughly enjoy what the latest Italian Ristorante on the dining-out scene, Casa Di Calabria has to offer!"
Casa Di Calabria, open 7 days 11 a.m.-10 p.m. Mon-Thurs.; Friday & Sat. 11-11; Sun. noon-9, free parking, credit cards, two party rooms, Business Lunch daily, Early Birds 3-6 p.m. ($7.00 complete); Sunday Early Birds 1-5, cocktail lounge, Call (973) 956-5800, Fax (973) 956-1124.