30 September 2014 Create Your Ultimate Pie Contest at Millie’s Old World

Create Your Ultimate Pie Contest at Millie’s Old World

September 30, 2014 By
Millie's Pie

Sausage, ricotta and basil pie at Millie’s

In celebration of October being National Pizza Month, the Millie’s Old World Meatballs & Pizza team is extending its loyal customers a chance to create the Ultimate Pie!

Interested participants can access the entry form on the Millie’s Old World Facebook page to select which ingredients will be included on their pies and if their entries will be wood or coal fired. Entries will be accepted until 12PM EST on October 13.

Pizza submissions will be made, tested and tasted by Chef Peter Martinez of Millie’s to determine the top four finalists.

At 6:30PM on October 15, the four finalists’ entries will go head-to-head in a competition judged by two of the state’s top food journalists: Eric Levin, Senior Editor, New Jersey Monthly and Teresa Politano, restaurant critic, The Star-Ledger/Inside Jersey magazine.

The winning pizza creator will have his/her pie added to the Millie’s specials menu and will win a private pizza making class for 6.

Good luck!

Veronique

Filed Under: Food & Wine Events Tagged With: , ,
26 January 2014 Sunday Brunch at Millie’s Old World Meatballs & Pizza

Sunday Brunch at Millie’s Old World Meatballs & Pizza

January 26, 2014 By
French Toast

French Toast

Last Sunday, I took some out of town friends for lunch (became dinner also) at Millie’s Old World Meatballs & Pizza. If you read my blog regularly and are connected with me on Facebook and Twitter, you know I’m a huge fan of Millie’s and what Chef Peter Martinez is doing there (read previous post here).

Breakfast Pizza

Breakfast Pizza

I’ve spent some time in the past with Millie’s co-owner, Vince Carrabba, and he’s a smart guy who clearly saw an opportunity to serve up brunch to folks with limited options in the Morristown area. The brunch menu offers breakfast-style pizzas paired with French toast made with thick-cut Italian bread. There are three brunch combination options that feed one or two guests. Millie’s is a BYOB and will pour OJ by the glass or pitcher for folks who bring their own bubbly (or not).

We sampled the wood-fired pizza with house-made Mozzarella, Parmigiano Reggiano, home fries and eggs and the French toast. The breakfast pizza topped with scrambled eggs might appear a bit odd at first, but it makes perfect sense as the crust serves as the “toast” and the homefries under the eggs are a perfect match. The French toast are on crusty, hearty bread and served with syrup – a sweet contrast to the savory pizza.

Sausage Pizza

Sausage Pizza

While the breakfast items were delectable, we couldn’t pass up standard menu items like the fresh Mozzarella with Prosciutto, meatballs in Vodka sauce and a couple pizzas – the coal-fired Sweet Sausage Pizza and the wood-fired Fresh Basil Pie. The sausage pizza was topped with sausage, sweet peppers, tomatoes sautéed in garlic, homemade Mozzarella and basil leaves. The crust from the coal oven is crispy and beautifully-charred and the toppings work in perfect harmony. The white pizza with garlic-infused olive oil and fresh Mozzarella has basil leaves that get crispy from the 90-second visit in the wood oven – a sure winner.

The Sunday brunch is served from 11.30AM until 3PM and the a la carte menu is also available during that time. Grab some friends, family and a bottle of Prosecco and make your way to Millie’s for a fun and delicious Sunday brunch.

60 South Street, Morristown, NJ 07960. 973-267-9616.

Cheers,

Veronique

Filed Under: Restaurant Reviews Tagged With: , , , ,
22 March 2013 Millie’s Old World Meatballs and Pizza

Millie’s Old World Meatballs and Pizza

March 22, 2013 By

Wood OvenAfter two years in the making, Millie’s Old World Meatballs and Pizza has recently opened in Morristown, NJ.

Chef Peter

Chef Peter

The restaurant is co-owned by brothers Brandon and Vince Carrabba who take Morris County by storm with their meatballs and pizza, both wood and coal-fired.

The space is nicely designed with an open kitchen that serves as a show of sorts while diners eat. The beautiful red pizza oven is the centerpiece of the kitchen and I’m told that pizzas cook in less than 90 seconds in it. I’m looking forward to warmer weather so I can enjoy my meal al fresco once the giant garage door is open to the sidewalk.

Fresh Mozzarella and Proscuitto

Fresh Mozzarella and Proscuitto

Both the pizzas cooked in the Neapolitan wood oven and in the coal oven are special and great. The Carrabba brothers know they have something unique in the wood-fire oven brought over from Naples, Italy. After sampling the Millie’s Signature Pie (placed # 1 in the open region at the 2011 International Pizza Expo), I know it also. The coal-fired pizza has chewy crust with great crunch on the outside that’s simply delicious with the various toppings. I urge guests to request the white pizza with basil leaves that’s not typically on the menu.

Meatballs

Meatballs

Some of the starters we enjoyed were Chef Peter Martinez’ Arcadian Mix Salad, a mix of candied walnuts, crumbled Gorgonzola and red onion dressed with apricot vinaigrette and made even better with the addition of applewood smoked slab bacon. Another must-order appetizer is the handmade fresh Mozzarella cheese paired with Prosciutto. The cheese is milky, soft, really good and made daily on the premises.

Millie's Signature Pie

Millie’s Signature Pie

Brandon and Vince’s grandma Millie’s meatball recipe is front-and-center. The meatballs are made with top-grade sirloin beef and fried to a well-seared exterior and served with good quality marinara sauce infused with flavorful basil. Guests can even get a “Bag of Balls” to go if they wish.

Meatballs

Meatballs

Save room for dessert as Chef Peter makes a mean Nutella pizza topped with ice cream and powdered sugar. It’s pretty great, if not over-the-top.

Millie’s pizza is super and I’m thrilled to not have to make the trip to Naples to get this sort of pie where toppings, thankfully, adopt a less-is-more approach. Millie’s is a BYOB, so don’t forget the vino.

Millie’s Old World Meatballs & Pizza
60 South Street
Morristown, NJ 07960

Phone: 973-267-9616

Hours of Operation

11:30am-10pm Sun-Wed

11:30am- 11pm Thurs-Sat

Filed Under: Restaurant Reviews Tagged With: , , , ,