Even after all these years, chef Joey Garramone insists on not changing a thing. It’s what made his family successful in the business. So no renovations, but one of the best antipasti plates around.
Roma used to be Dover’s favorite pizza shop—until it got dressed up and became a full-fledged restaurant. For years now, it has offered the best Old World cuisine downstate. Why? Chef Joey Garramone Jr. uses his father Guiseppe’s recipes, which are about as deliciously old-school Italian as it gets. Classics include veal scallopini, chicken Parmigiana and veal saltimbocca.
Roma chef Joseph Garramone Jr. of Roma Italian Ristorante learned to cook from his father, owner and founder Giuseppe Garramone. So no matter what the meal, dining at Roma always feels like a family event. The booths are still upholstered in red velvet—which may be a little outdated, but when you add white tablecloths and red cloth napkins, the unassuming space brings back memories of long-ago Sunday family gatherings. Locals love the gravy, which chef Joey simmers for 15 hours. The chilled roasted peppers with fresh mozzarella are out of this world. Eggplant and chicken Parmagiana are like Grandma’s. The saltimboca alla Roma, tender veal topped with prosciutto, is one of the most popular entrées. The Italian flag flies proudly here, but don’t be surprised to see a few Asian, Southwestern and classic American dishes, too.