By Wilma Hurwitz
Special to Morristown This Week
May 20th, 2010

   In our first review of Guerriero's (December 2007), we were so impressed with how this South Street "ristorante" was famous for fine Neapolitan cuisine AND great atmosphere.

   Jack Guerriero, owner and champion, is noted for walking around the dining room to schmooze with customers and observe how things are going. This "research" is behind some recent changes to continue delighting Guerriero's cadre of loyal customers.

   Guerriero's may be the only restaurant in Morristown where South Street pedestrians can look at the kitchen activity right from the sidewalk. With four to five chefs in action, a typical weekend at Guerriero's can involve creation and delivery of a few hundred dishes. To enhance efficiency, the kitchen recently experienced a "makeover" with new ovens, stoves and flooring. While diners may not be aware of the difference, these operational improvements impact ease of preparation and service.

   Another innovation, thanks to customer demand: Guerriero's is open Sundays.

   "We have had so many people requesting a Sunday dinner at their 'Italian grandma's' house," Guerriero said. "So we instituted our own dinner from 4 to 8 p.m. every Sunday. Five courses — the same every week — include a cold antipasto, our "Sunday gravy" with meatballs macaroni serving, an entree, dessert and coffee for $32.95 per person.

   "But it's different every Sunday; sometimes the entree is roast beef or grilled chicken — anything that Grandma would have made. It's always mobbed here for Sunday dinner. Make your reservations early."

   The most popular items at Guerriero's? Check out the meatballs, a Guerriero "signature" dish.

   "Most meatballs in this country are based on a few different kinds of meat together (pork, beef and veal)," Guerriero said. "This can be interesting, but we find that using the best ground beef and select Italian cheeses has made our meatballs the talk of the town."

   Other suggestions from Guerriero: "We have a special signature Pork Osso Bucco three days a week. This is a pork shank braised and cooked in 'Sunday gravy' four to five hours until it falls off the bone. Another dish folks love is the Braciole — pork or beef, grated cheeses, parsley and a little piece of sausage meat in ours to give the taste here another dimension."

   And most important, the "voice" of the Guerriero customer. Elaine and Al Marinaro of Morris Township have sworn by Guerriero's for years. In our 2007 story, Elaine said: "There's an old-world atmosphere here and a wonderful method of cooking. Nice use of garlic and blending it together with everything else. Jack will always fit you in."

   Today she said: "I just love Guerriero's new kitchen. Jack is so proud of it. Last night we visited and saw it — delicious piles of meatballs and sauce. Because it's visible from the street, you can enjoy a look at their 'behind the scenes' preparation."

   Al Marinaro added: "I love the Shrimp Guerriero — pasta in a kind of marinara-based sauce with a hint of wine and jumbo shrimp. It's extraordinarily flavorful."