By Frank D. Quattrone
Pasta La Vista! Yep, you heard me. Betcha that made you smile. That’s the greeting you see (and the welcome you receive) as you enter and exit Marsilio’s Kitchen. And I guarantee you’ll be smiling throughout your experience at one of the Garden State’s landmark restaurants.
Recently tagged as one of “New Jersey’s 51 Greatest Italian Restaurants” in the October 17, 2025 post on www.nj.com, Marsilio’s—now on the cusp of its 75th anniversary!—beckons repeated business with its mantra of “Love, Flavor, and Family.”
If you think you’ve had enough of classic Italian favorites such as Chicken Cacciatore, Gnocchi, and Veal Parm—think again! Genial co-owner (and still a stalwart in the kitchen) Alan Meinster offers this challenge (seriously, with an angelic smile): “Our Veal Parmigiano is the best in the world. If you need a knife, it’s free.”
Challenge accepted, and met. Pan-fried and breaded, Alan’s scallopini is baked and topped with mozzarella and fresh marinara, complemented by a spicy mound of broccoli rabe, and tender enough to part with a gentle tug of my fork! Wow! Best I’ve had since my dear nonna departed this mortal coil.
And the Chicken Cacciatore, the restaurant’s most popular dish since 1951? According to Alan (and our delighted taste buds), “a half roast chicken, quartered, cooked in red wine vinegar, white wine, and rosemary,” bathed in a sauce that invites repeated dipping with the hearty semolina bread Alan brings in from his favorite Staten Island bakery.
As for the House Made Ricotta Gnocchi? My word! Even my nonna didn’t make it with peas, shiitake mushrooms, and crispy pancetta—in a sherry cream sauce (that the chef kindly de-creamed for these lactose-intolerant palates).
Three great classic Italians, prepared masterfully by Executive Chef Stanley Topolsky, a graduate of the Culinary Institute of America, whom Alan’s lovely wife and co-owner Denise (also the general manager, director of operations, and principal marketing maven) describes as “someone with a smile on his face every day.”
The same can be said for Denise, who, with her husband, took over the business when they were just 22 years old. Denise’s parents bought the restaurant, with Alan, in 1986, loved cooking and family and desired to create what Denise calls “a gathering place, a home where everyone feels welcome.”
Mission accomplished. Just look at the host of ceramic wine pitchers on several of the walls, each inscribed with the name of regular guests and friends who receive their personal pitchers as soon as they walk in. How’s that for an extended family?
Moreover, Alan and Denise’s daughter Grace, now 29, is taking the helm and keeping it fresh and vibrant. Having grown up in the restaurant, Grace is a hostess, part-time chef (learning more every week from Chef Stanley and her dad), and key booster. Her sister Julia, by the way (who lives in Wisconsin), designs the menu and some of the website’s graphics.
That family tradition also extends to the staff, many of whom, according to Grace, have been with the restaurant for at least a decade. This includes our pleasant, smiling server, Robinson Solares, who told us that his three siblings all work at the restaurant as well.
And because of the challenges of running a post-pandemic restaurant, Alan and Denise have come up with some new ideas to keep things affordable (and fun). Salads and bread and butter are always complimentary; and look at these unique menu items: Cena per Due (or the perfect portion for two) offers guests the choice of Marsilio’s vaunted veal/beef/pork Lasagna, with ricotta, plum tomatoes, and garlic bread; “Best of the Burg,” an amazing combination of Veal Parmigiano, Chicken Cacciatore, and Vodka Rigatoni; or Chicken Marsala, stuffed breast of chicken with mushrooms in a marsala wine sauce, served with spicy Rigatoni Fra Diavlo.
Then there’s this: “I Can’t Decide”—a choice from among “Everything Parm” (chicken, meatball, and eggplant); “Everything Francaise” (veal, chicken, shrimp, and artichoke); or “A Little Bit of Everything”—a plate of Chicken Cacciatore, Veal Parm, and broccoli rabe.
Our meal (including my Negroni and Eve’s Bloody Mary) was sensational. And we topped it off with tasting portions of three terrific desserts—Tartufo (chocolate and vanilla ice cream and almonds in a cherry hard chocolate shell); Tiramisu (ladyfingers soaked in espresso, with mascarpone, shaved chocolate, and Kahlua); and a set of three Mini Cannoli.
To help celebrate Marsilio’s 75th anniversary, Alan is working on a digital diary to solicit guests’ stories and recollections of their longtime experience with the restaurant. Submissions will soon begin appearing on Marsilio’s website. Aside from their proud legacy, Alan and Denise take pride in their guests. Alan says, “We always ask our clientele what they like. Our customers teach us.”
So be it. That’s why so many can’t get enough of Marsilio’s heady blend of flavor, family, and love. Pasta La Vista!
Marsilio’s Kitchen is located at 71 West Upper Ferry Road, Ewing, NJ; 609-882-8300; www.marsilioskitchen.com. Open for dinner Wednesday to Sunday, 4:40 to 9 p.m. Available for pickup and all manner of private and semi-private events, including showers, graduations, luncheons, and the like.