Bar Mutz is Robbie Felice’s latest restaurant
Robbie Felice opened his newest restaurant, Bar Mutz, in Westwood. We take a look inside the hot new talian trattoria & mozzarella bar.
- Chef Robbie Felice is a culinary trailblazer known for his innovative approach to Italian food.
- Featuring pork, pasta and more, here are the signature Felice dishes that locals can’t stop ordering.
Chef Robbie Felice is a culinary trailblazer known for his innovative approach to Italian food. At his four North Jersey restaurants, classic appetizers and entrées are turned on their heads, seamlessly blending new- and old-world cuisine.
In the dawning days of his latest gastronomic hot spot, we look back at some of those well-known creations.
Featuring pork, pasta and more, here are the signature Felice dishes that locals can’t stop ordering.
Viaggio: Calamari Fritti
Tender pieces of flash-fried squid lie over house-made lemon-chili butter in this bestselling Viaggio appetizer. With crispy crevices perfect for absorbing sauce, the coating on each ring is second-to-none.
“Viaggio’s calamari was my way of taking the traditional Italian-American fried calamari and turning it into a dish that you could very well see on the coast of Italy,” Felice said of the crowd-pleaser. “In eight years, it’s never left the menu, and I think — if it ever did — I would have a lot of unhappy guests.”
Osteria Crescendo: Paradiso Ravioli
Felice’s idea of the “perfect ravioli,” each of the Paradiso Ravioli is stuffed with cheese, dusted with Sicilian oregano and finished with a drizzle of Calabrian olive oil and lemon.
“The Paradiso Ravioli says it all in the name,” Felice explained. “A ravioli in paradise.”
pastaRAMEN: Pork Chop Scallopini
The bone-in Pork Chop Scallopini is one of the most popular, and largest, dishes at pastaRAMEN. At $43, it’s enough to feed two, and comes with savory tonkatsu dipping sauce, because — as Felice says — “Who doesn’t love to dunk?”
Bar Mutz: Imported Burrata and 24-Month Grand Reserva Prosciutto
“Bar Mutz is intended to be a restaurant that serves insanely simple food, the way it’s done in Italy,” Felice said of his newest culinary project. “But it also hints at that American-Italian genre that everyone knows and loves.”
Showcasing that intersection, then, are straightforward dishes like this burrata-and-prosciutto couplet that combines the “best imported products from Italy” with an appetizer concept commonly seen on American dining tables.