New establishment offers fine italian cuisine. Vicolo Ristorante, which opened in Old Tappan over the summer of 2011, offers upscale Italian cuisine at affordable prices. Old Tappan became a little more appetizing this past summer with the addition of Vicolo Ristorante, which opened its doors in July at 216 Old Tappan Road. General Manager Benny Qosja is certainly no stranger to the restaurant industry, having operated Il Vicolo for the past 15 years in his hometown of Livingston. The success of the first area restaurant compelled him to expand, and the opportunity, he said, to open a place in a “beautiful area” like Old Tappan was simply too good to pass up. Patrons of Vicolo Ristorante can expect upscale dishes highlighting the finest of Italian cuisine. Chilean sea bass, homemade ravioli and osso bucco are just a few of the customer favorites. Be sure to save room for dessert, however, because the dining experience won’t be complete without tiramisu, Qosja said. The Italian dessert, which translates to “pick me up,” does exactly that. “The tiramisu is to die for,” he said. “So many people come in and say it’s the best tiramisu they’ve ever had.” The fully-staffed, 80-seat restaurant is a popular destination for businessmen and women during lunch hour, and attracts families during dinner hour. Visitors will find a menu stocked with an assortment of appetizers, entrees and side dishes with a variety of flavors, tones and textures, prepared by Chef Benito, and enjoyed in a casual, comfortable atmosphere. “Customers can count on affordable, excellent food and great service,” said Qosja. “This really is the place to be.” Vicolo Ristorante takes reservations and welcomes walk-ins. It is an ideal spot for groups of people or private parties, and offers both catering and take-out services to customers. The success of the first three months, said Qosja, has given him a reason to be optimistic for the future. The staff feels right at home in the Old Tappan community, and is seeing a lot of repeat customers. “So far so good,” said Qosja, assessing his latest business venture. “The people like it and are coming back. They like our food and they like our service.”

– Joseph Ritacco / Northern Valley Suburbanite