The True Measure of a Red Sauce Restaurant? Its Antipasto Platter | Bon Appétit
"A Collingswood Italian-American spot celebrated for its overstuffed, scalable antipasto platters that showcase a philosophy of one cured meat, one cheese, and two vegetables as a baseline for a lavish, vegetable-forward Sicilian food tour. Chef Joey Baldino assembles an embarrassment of locally sourced, thoughtfully prepared meats and cheeses — from sweet, salty sopressata to soft mortadella and aged provolone — alongside house baked ricotta and fresh mozzarella tossed with olive oil, herbs, and chile flakes. The vegetable selection is vast and distinctive, including star-anise pickled beets, rosemary-and-chile-oil mushroom salad, grilled long hots, roasted carrot salad made with market carrots and dried Sicilian oregano, squash agrodolce, house-roasted red peppers, stuffed cherry peppers with prosciutto and provolone (the chef’s favorite), anchovy-tossed roasted cauliflower, eggplant caponata, slow-dried tomatoes, simply grilled zucchini and sautéed asparagus, plus a charred Jersey corn salad with ricotta and chives. Seafood and egg offerings round out the spread, notably a rich tuna-and-white-bean salad and a saffron-and-spaghetti frittata, making the platter a comprehensive, texturally varied antidote to indecision at the table." - ByAlex Delany
