Parsippany's Reservoir Tavern: Popular pizza destination

Since 1936, the Bevacqua family has owned and operated Bevacqua's Reservoir Tavern in Parsippany. Current owner, Nicola Bevacqua, grandson of the original owner with the same name, now runs the pizzeria with his mother, father, son and brother-in-law.

"I like eating," says Bevacqua. "I'm passionate about eating and I'm passionate about cooking. The two go hand-in-hand."

The pizza at Reservoir Tavern is homemade, original and piled high with toppings. Each slice is adorned with a family recipe tomato sauce, assorted fixings and fresh cheese.

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"My grandfather was born here around the turn of the century, but went back to Italy as an infant," he said.

Then, as a young man, his grandfather returned back to America and brought his mother, his wife and his mother-in-law. By the mid-1930s, the Bevacquas were making a living from their business, the Reservoir Tavern.

"They were hard-working immigrants. They loved being Americans and they loved being a part of a business," said Bevacqua. "The rest is history."

Famous for its oversized portions, the Reservoir Tavern specializes in all things Italian. From calamari and baked ziti, to manicotti and mussels marinara, the Bevacquas know what makes their customers happy. One of their biggest crowd pleasers is their pizza.

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Bevacqua said a popular favorite among customers is the Clam and Garlic Pizza, a white pie topped with mozzarella and Romano cheese, spices, some oil and a little white wine (small, $13.75, large, $17.25), and the classic Margherita pie, made with fresh tomatoes and wet mozzarella cheese.

"We make comfort food passed down from my grandparents. I learned a lot just by watching them my whole life and experimenting on my own," said Bevacqua, who has been working with his family in the tavern since he was seven years old.

Another customer favorite is the Chicken Rossini, which is egg-dipped chicken topped with prosciutto, fresh mozzarella, roasted red pepper and asparagus in a white wine marinara over capellini pasta (lunch, $9, dinner, $17.50).

The dishes at Bevacqua's Tavern are all homemade and overflowing on the plates. An appetizer on the menu may be called a starter dish, but many customers choose to order it as a meal.

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"It's a technicality," said Bevacqua of their Shrimp Calabrese appetizer ($17). The signature dish is made with jumbo shrimp in a white wine sauce over toasted pannella bread. "People order it non-stop," he said.

It isn't only Morris County residents that have taken notice of the Bevacqua's Italian gem, but celebrities, astronauts and television networks as well, including a segment on 20/20.

"I've always had a lot of fun talking to the customers and having conversations with a lot of different kinds of people," said Bevacqua. "When you're in one spot for such a long time, everyone knows you. It's great."

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BEVACQUA'S RESERVOIR TAVERN

Address: 92 Parsippany Blvd, Boonton

Phone: (973) 334-5707

Website: www.therestavern.com

Hours: 11 a.m. to 11 p.m., Tuesday-Saturday

Owner: Nicola Bevacqua

Cuisine: Pizzeria and classic italian cuisine

Delivery: No

Reservations: Yes for lunch, call-ahead seating available for dinner

Order online: No

Catering: No

Occupancy: Seating for 125

Vibe: Family-friendly pizzeria