Review

It wasn’t the busiest of neighborhoods when Emilio started this corner pizzeria waiting for a customer to come in.  Emilio Branchinelli has taken pizza to a higher art form.  He was one of the first to bring pizzerias to a new level - in 1990 creating the hybrid they are today in restaurant menu and design.  His namesake restaurant is an upscale pizzeria with a counter and booths.  There’s a bar where you can enjoy a casual meal, a rear dining room decorated in warm beiges and browns, and high-backed banquettes for more comfortable seating.  A wall dividing the two main dining areas features window cutouts that hold three-dimensional artwork.  The atmosphere is vibrant, lively, with the right attitude.

Emilio’s is highly acclaimed for their delicious Sicilian pizza where fresh pies come out of the oven by the minute - you can smell them when they’re ready.  There’s a variety of individual personal pizzottes and bar pies.  A salad of beets, goat cheese and candied walnuts over baby field greens was fresh and punchy with its balsamic drizzle.  Among the many choices on the menu are Emilio’s own creative dishes, distinctly marked.  Portions are beyond generous at reasonable prices.  Homemade pastas with extraordinary oven-roasted meatballs and homemade ricotta, Roman style appetizer platters and family style dishes are also offered.  One of Emilio's entree creations is Chicken Bella Napoli prepared Francaise style and layered with spinach, sundried tomato and gorgonzola, topped with seasoned breadcrumbs. Emilio’s most popular dessert, a molten lava cake with vanilla ice cream, is a heavenly contrast of tastes and temperatures. You will leave full, satisfied and probably with something to take home for tomorrow.  While the food is beautiful, fresh Italian, the bar brings an international flair.  There are flavored capuccinos, a martini menu, scotches, cognac, port, tequila, and a reasonably priced wine list by the glass, quartino, and by the bottle, including their great Tuscan house cabernet.

Ever a perfectionist, Emilio takes his restaurant very seriously and orchestrates everything from the incredible dishes to the friendly staff.  Because of his knowledge of yesteryear family values together with his great passion for his business, he’s now watching lines out the door, but never takes a customer for granted.