Evoking memories of bountiful “Sunday Suppers” where families gathered around the table to share recipes passed down from generation to generation, Millie’s Old World Meatballs & Pizza brings that same convivial feeling of a close knit Italian family to everyone. Millie’s is a restaurant rooted in one family’s commitment to preserving the “Old World” in terms of recipes and traditions, but steps into the “New World” with modern ambiance and décor.
Named after their grandmother Millie, the restaurant is the brainchild of two brothers seeking to share their passion for Italian food and celebration of the Italian culture of their heritage. “We were fortunate to grow up in a family that respects Italian traditions and by opening Millie’s, we want to share our love of culinary classics like meatballs and pizza” note the brothers.
Setting Millie’s apart from other pizza restaurants, is its dual ovens which crank out creative combinations of both wood-fired and coal-fired pizzas, topped with mozzarella that is made daily on premise. Inspired by childhood visits to legendary Coney Island pizzeria Totonno’s, the coal oven burns up to 650 degrees, producing piping hot pies with a smokey flavor and crispy crust. The Neapolitan wood burning oven, hand built by Italy’s celebrated Ferrara family, cooks pizza in just 90 seconds due to its intense 900 degree heat. Trademarks of this artisan pizza is a light, airy, soft crust, with signature charred marks or “leopard spots.”
A must-have from the 24 pizzas offered on Millie’s menu, is “Millie’s Signature Pie”, an award-winning coal-fired pizza, topped with homemade mozzarella, freshly peeled tomatoes sauteed with garlic and special blend of seasonings, finished with fresh basil and sprinkling of pecorino romano. The prize-winning pie won first place in the open region at the acclaimed 2011 International Pizza Expo in Las Vegas.
Fried meatballs which were a holiday tradition growing up at the Carrabba home on Staten Island. Now patrons can enjoy the hand-rolled, fried meatballs crafted from Grandma Millie’s three-generation-old recipe. Made from top grade sirloin beef, the meatballs are served nestled between a loaf of Italian bread, in Millie’s signature marinara sauce, on a platter with sides of both warm ricotta and marinara dipping sauces, or in a takeaway “Bag of Balls.”
The 85 seat restaurant includes exposed brick walls, coral chandeliers suspended from soaring ceilings and mosaics of grey and black tiles which detail the space. Red accents, dim lighting and top-stitched suede banquets add to the sleek, lounge like ambiance. In warm weather, the restaurant front retractable garage door will be lifted for open-air dining. Guests are welcome to bring wine or beer of their choice to Millie’s, as the restaurant is BYOB.