Unless you’ve been living under a rock, you’ve probably noticed that the iconic chicken parm is surging in popularity as of late. Chicken parm has never not been popular, but today, its status as the “it girl” of Italian-American cuisine might be higher than it ever has been. Now, you see chicken parm all over social media, and there are even pages dedicated to rating different chicken parms in New Jersey.
A Different Kind of Chicken Parm
Through some chicken parm research, I discovered a new kind of parm at Russillo in Caldwell. Their classic version is, of course, great—crispy cutlet, vibrant sauce and melty mozzarella cheese—but it’s the “Brooklyn Parm” that diners have been flocking to the pizzeria restaurant for.
So, I paid them a visit.
The Brooklyn Parm is the culmination of a few of the trendiest dishes in food over the last few years. It’s crispy, slightly spicy and loaded with crispy pepperoni cups, which not only add an additional textural element, but also provide an immense boost of flavor.
Breaded chicken culets are topped with spicy Calabrian chili-infused vodka sauce and mozzarella cheese before taking a trip under the broiler to become acquainted with one another. It’s served with a side of spaghetti tossed in the same vodka sauce.
To call this gluttonous might be an understatement, but it’s a sort of abundance that I firmly believe you need in your life. The chicken is saucy, but retains an impressive level of crisp and the sauce is layered with the perfect level of spice to balance out the rich nature of such a dish.
In a state filled with excellent chicken parm options, Russillo’s Brooklyn Parm offers something that’s just a tad different.
Russillo: Beyond Chicken Parm
It’s not just parms that Russillo is known for. Russillo is a pizzeria in the front, and a full-service restaurant in the back—perfect for an array of occasions. While the pizza is great, I tend to lean more toward the plated food side of the menu.
Owner Dave insists on ordering a plate of his “Hotsy Totsy Shrimp,” which were on special during my last visit. Breaded shrimp are fried to a golden crisp—simmered in bright tomato sauce and hot pepper flakes. Russillo’s base marinara is really quite delicious, so keeping this dish simple is perfect in order to allow that aspect to shine. For restaurants like Russillo, a good sauce is key to the operation and this might be best displayed in this tasty shrimp appetizer.
I also find myself drawn to the filet mignon meatballs yet again. A firm break from your traditional Italian-American meatball appetizer, these are simmered in a shitake-laced sherry wine sauce. Think chicken marsala meets meatballs, but with the defined nutty, caramel-like characteristics that sherry brings to the table. It’s a marriage of flavors that you probably don’t realize you need in your life. I’m here to tell you that you do.
Focaccia sandwiches are new to the menu. Mortadella with burrata, pesto and fresh tomato comes sandwiched between airy focaccia, which is the perfect vessel for the salty cured meat. Another sandwich is aimed at veggie lovers, including fried eggplant, arugula, burrata, sun-dried tomatoes and balsamic vinegar. Truthfully, I found myself leaning towards the latter with its variety of textures and flavors. It’s creamy from the burrata, peppery thanks to the arugula and the perfect balance of sweet and savory the rest of the way.
Not to mention, the homemade focaccia is delicious enough on its own. Topped with olive oil, rosemary and salt, it’s a fragrant, pillowy bread option that breaks from your typical pizzeria sub roll (which they have too if that’s more your style).
Russillo also knows their way around a plate of pasta. I enjoyed a hearty plate of pappardelle with short rib ragu. Thick ribbons of tender pasta are the perfect vehicle for the unctuous, red wine-braised short rib, which shreds apart with ease and coats every bit of pasta on the plate.
Russillo’s vodka chicken parm is what drew me in for a revisit, but his improved menu impressed me immensely. I genuinely love restaurants like Russillo, which are versatile in concept and offer several different styles of dining and food to choose from. Whether you want to stop in for a slice and soda, or sit down with the soon-to-be famous Brooklyn Chicken Parm, Russillo has you covered on Bloomfield Ave in Caldwell.
Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.
