Chef Joey Baldino has gone from the kitchen of Vetri to Collingswood with a menu of dishes a thousand cooks have cooked a million times before: Tagliatelle with lemon and bottarga. Spinach-and-ricotta gnocchi in brown butter. Fennel sausage with broccoli rabe. And while his renditions of these classics, though by no means austere, are neither deconstructed nor molecularly manipulated nor anything else besides what they’ve always been, there is a difference. Baldino does them better than 999 of those other cooks which, in the end, is the only thing that matters.
Taste is amaziing at Zeppoli, truely an inspirational Chef Mr. Joe Baldino is. The antipasta is spectacular, best I ever had, I don't eat sardines but at Zeppoli I do, no fishy taste and it melts right in with the fresh tomatoes, there must be 12 different items in the antipasta, treat your self enough said! Do I need to mention the Sausage and BrocaliRabe - its absolutly priceless and will leave you asking for more. Pasta dishes, jeez the Spinach Gnucchi alone will keep you coming back for weeks, Main dishes, you never had chicken like this and the Sword Fish yikes, did I mention I have had this dish like 5 times already and it tatse better and better each time. Everything is made fresh daily, there is no other restaurant experience like it.
Thank you Mr. Baldino for giving me another great, great experience! Posted by David: May. May 1st, 2012 at 10:10 AM