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Osteria Procaccini in Pennington

ambrose Mar 7, 2012 11:28 AM

On Sunday, the New York Times reviewed Osteria Procaccini in Kingston, which is just north-east of Princeton. In the review it was mentioned that Tino Procaccini, the chef/owner would be opening a second branch in Pennington in mid-April.

For me, this is great news as I would no longer have to trek cross-country to Kingston. Does anyone have more specific information about the new place, especially the exact location?

  1. Foody4life Jun 22, 2012 09:56 AM

    Osteria Procaccini Pennington has just rocketed to the top of our local pizza favorites.

    Imagine the same menu as Kingston (using all natural, local organic ingredients) with pizza's fired in the same terra cotta oven and served in a spacious dining room along with a glass of unique craft beers, vino and more.

    J and I had a great evening here last night. We shared a creamy burrata along with prosciutto rollatini to start. Then followed with our favorite ruchetta e prosciutto pizza and a caesar. Dessert wasn't needed but temptation prevailed and a mini cannoli along with a unique twist on tiramisu were enjoyed.

    John was the perfect host and has really done a great job with Tino on the Pennington location.

    It will now be a tough call whether to dine on the Kingston deck or here (in the comfort of a/c, with seating for 60) but one that we look forward to making, often.

    http://www.osteriaprocaccini.com/

    2 Replies
    1. re: Foody4life
      Foody4life Jun 22, 2012 10:29 AM

      Ruchetta e Prosciutto with fresh mozzarella, proscuitto di parma, baby arugula, shaved parmigiano and a balsamic reduction. Pizza perfection!

       
      1. re: Foody4life
        Foody4life Jun 22, 2012 10:37 AM

        beers currently on tap are:

        - Firestone "Union Jack" IPA,
        - Moretti,
        - Magic Hat Seasonal,
        - Matilda Belgian style pale ale
        - Blanche de Chambly
        - Shock Top

        We enjoyed a Procaccini Bellini (perfect for a scorching evening) and followed with a Valpolicella Ripasso and a Rosso di Montalcino. If I closed my eyes, I could have been back in the Veneto!

      2. s
        stillnotdon Jun 7, 2012 10:02 AM

        Am answering my own question--Walked by today and spoke to John Procaccini---It is opening this coming Tuesday and has a liquor licence (the one from HI Ribs)--John says it is exactly the same menu, but the space is much larger. Now I have no excuses for not coming here more often. Live in Hopewell, work in Kingston. Tom246, if you live anywhere nearby, you should be in heaven!!!

        4 Replies
        1. re: stillnotdon
          Foody4life Jun 7, 2012 10:47 AM

          Thanks for the update. We now live in the bermuda triangle of fantastic artisan pizza (OP/P - Nomad - OP/K). Will be tough deciding where to go.

          Anyway, Pennington is nearly as close for us and if there's more seating, that's a good thing.

          1. re: stillnotdon
            t
            tom246 Jun 7, 2012 01:39 PM

            Stillnotdon, LOL! I like your style :) Pennington is further than Kingston for us, we're in Millstone Western Monmouth County but still good to know.

            1. re: stillnotdon
              ambrose Jun 7, 2012 05:01 PM

              Off topic but there used to be a great little place in Pennington that served wonderful gelato. Can't remember its name - any idea?

              1. re: ambrose
                Foody4life Jun 7, 2012 05:40 PM

                Viva Gelato Cafe on South Main?

            2. s
              stillnotdon May 11, 2012 05:25 PM

              Anyone have any updates on this?

              1. s
                Spaetzle75 Mar 7, 2012 12:33 PM

                I would have to guess ask Tino. ;)

                2 Replies
                1. re: Spaetzle75
                  c
                  chefdaddyo Mar 7, 2012 01:34 PM

                  Tree Farm Villiage on Rt 31 southbound side. In with the Dunkin' Donuts, about a mile north of the Pennington circle. They expect to open mid April, and I cannot wait! Hats off to Tino for the fantastic write-up in the NYT.

                  1. re: chefdaddyo
                    ambrose Mar 8, 2012 05:11 AM

                    Thanks chef. Exactly what I wanted to know. Not far from me at all.

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