When Tom and Rose Miele opened their restaurant in 1954 in Verona, New Jersey, they believed that buying the best ingredients and offering a welcomed family atmosphere were the keys to success and the rest would take care of itself. Steve Amadeo’s mother took that advice to heart. Starting as a waitress in 1967 and then as an owner in 1974, along with husband Jerry, she treated everyone like family. Continuing the tradition of cuisine created and served from the heart, together they raised the family business to the level of landmark status that it is today.
Steve began his own history at Miele’s washing dishes for Tom and Rose at an early age. Throughout the years, many other kitchen jobs followed. He was also able to acquire hands-on experience in the dining room, working his way up to owner. Several years ago, he began to expand on the restaurant’s already exceptional menu and dining room service. It was during this period that Miele’s introduced ‘Stretch’s Chicken’ and other favorites that gave patrons even more exceptional choices.
One look at the menu and you’ll know right away why Miele’s restaurant is so popular. The list of appetizers contain all of the classics that you love – Clams Oreganata, Long Hot Peppers & Potatoes, Shrimp butterflied, floured and sautéed in a light, yet spicy red clam sauce, Fried Calamari, Garlic Shrimp and then there are the Mussels, made with hot or sweet marinara sauce, or garlic and oil. Simply delicious!
The pasta course has traditional favorites, plus dishes that are often difficult to find. The Pappardella with fresh tomato basil, hot cherry peppers and sausage is outstanding as is the Gemelli served with a veal Bolognese sauce. For a lighter dish, try the Butternut Squash Ravioli, topped with grilled eggplant and shallots, prepared in a light fresh tomato sauce. Their homemade gnocchi is another great selection. It is made with mushrooms and sun dried tomatoes, served in a pesto cream sauce.
Miele’s is deservedly famous for its chicken. Every dish is prepared for each patron individually – no mass production in the kitchen! The Chicken Savoy is probably the most renowned of the group – oven baked and splashed with vinegar, it has had patrons returning for years. Also well worth the wait is the Chicken Murphy, sautéed and then baked with peppers, onions, mushrooms and potatoes.
But the menu doesn’t stop at pollo. The Osso Bucco served over orzo is tender and succulent, while the Veal Marvin is a delightful combination of sautéed breaded cutlet with melted fresh mozzarella, mushrooms and tomatoes in a Francese white wine sauce. But you can have your veal or chicken prepared in any of the traditional ways – Marsala, Parmigiana, Milanese, Piccata or Francese. Seafood options include grilled shrimp, Scampi or Parmigiana; scallops, flounder and salmon pan-seared with an orange-cranberry glaze, served with roasted garlic mashed potatoes are just a few entrees.
Steve now runs Miele’s with Carol Donatucci. They are currently the third couple working together to provide great food, great service and making everyone feel welcome – as if they are dining with family. Steve and Carol invite you to visit the restaurant and bring this article to enjoy a glass of house wine for each member of your party (please, only one offer per week!) and this invitation extends until November 16th. Make your reservations and enjoy a dining feast at Miele’s. The restaurant is located at 125 Bloomfield Avenue in Verona, NJ. Call (973) 239-3363 to reserve a table and don’t forget to bring this review to enjoy a glass of wine compliments of Steve and Carol.
