There aren't a great many places to dine in my hood. Fortunately, Marinara is one of the few, and it is damn good. Marinara has been a staple in the Five Towns for at least as long as I've lived here... So we're talking 15 years plus. The menu is vast, from Apps to Main Dishes, pastas, soups, specialty pizzas, or even just the basics. Last night my boys and I visited for a quick bite before a Masterbatters doubleheader at Greis Park (in case you were wondering, we split the doubleheader). Unsure of what to eat, we decided to dabble. Harrison had the vegetable minestrone, Leo, the pasta fagioli. Both came out hot and were loaded with fresh ingredients. This stuff does not come out of a Progresso soup can. It is made from scratch, and it is awesome. It bears noting that the portion is gigantic and enough for two if you are not greedy.
Next course...Cesar salad. N.B., I asked for the salad to be chopped and did not get that bewildered look I often receive from servers when I ask for my salad to be chopped. My sense is that it cannot be too difficult to chop a salad...but I digress. The salad had the perfect blend of dressing and croutons, and the dressing was not too heavy. It had a nice tang. The lettuce was fresh and crisp. Great stuff.
Having been inspired by my recent visit to Frank Pepe's in New Haven, we went off menu and ordered a baked clam bar pie. I must say this little pizza was jammed with clams and bread crumbs. Unlike Pepe's, Marinara uses cheese on their clam pie. Pepe's, take a note. Your pie is awesome, but too dry. Try it with the mozz, it made the pie nice and moist, but not overly so. One small point, I would have preferred whole clams on the pizza next time instead of chopped clams. Also, I would have liked just a bit more garlic. But both are matters of personal taste. Fortunately, the crew at Marinara is friendly and accommodating. I am sure if I ask next time I will receive whole clams and a bit more garlic. Needless to say, the pie we had, as is, was fan-freakin'-tactic.
And now, last but not least, the main course. Drum roll please... RIGATONI CAMPANIA. I put that in caps because I am screaming the dish's name. This is the greatest, non-tomato based pasta dish I have ever had in my entire life. Can you say escarole, cannelini beans, roasted garlic, and crumbled sausage? I can't either, but who cares. This dish has them all, plus an amazing broth (very light), all served over perfectly cooked, tender rigatoni. The portion was enough for the three of us (and my boys can eat). Fantastic way to finish our meal.
As an aside, Marinara is a sit down restaurant, however, it is a casual dining experience. There are no table cloths or dress codes. This is a solid, every day choice.
Finally, but most importantly, Pino and Tommy, two of the restaurant's proprietors are great guys. Friendly and warm, Tommy always greets us with a smile and treats us in a way that makes us feel special. There are no words to describe Pino, but I will try. Humble, down to earth, warm, decent, kind, one of a kind person. He is charitable, having two or three times donated food to my synagogue for various events. I am still touched by what he did for my family when my mother passed away. He sent trays and trays of food each day we sat shiva. This man is a mensch, and I love him.
Folks, I cannot make myself any more clear. Get yourselves over to Marinara stat, pronto, asap! You will be happy you did. read more