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“Not bad, not great”

Millie's Old World Meatballs and Pizza
Ranked #13 of 163 Restaurants in Morristown
Certificate of Excellence
Price range: $10 - $25
Cuisines: Italian
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Restaurant details
Dining options: Late Night, Dinner, Delivery
Description: 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 is bringing 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.The team behind Millie’s is passionate about pizza, both the coal-fired and the Neapolitan styles. Thanks to “dueling ovens”, pies from both varieties are offered. Inspired by childhood visits to Totonno’s, the legendary Coney Island pizzeria, the coal oven burns over 1,000 degrees and can produce pies in five minutes. The signature Millie’s pie combines sautéed tomatoes with fresh mozzarella and a sprinkling of parmesan. The Neapolitan wood oven, hand built by Italy’s celebrated Ferrara family, and imported from Naples, cooks pizzas, such as the Margherita, in just 90 seconds thanks to the intense 800 degree heat.Fried meatballs were a holiday tradition with family members waiting all day for the beef balls to come out of the frying pan. Fortunately, customers at Millie’s can order from the Fried Meatball station and Cheese bar at any time. Drawing upon Grandma Millie’s recipe, guests can choose to have their meatballs on platters, heroes (with fresh Italian Bread) or even in takeaway “Bag of Balls.” No matter the method, one constant is the side of marinara sauce for dipping. Just as baked meatballs are considered unacceptable at Millie’s, so is the mixing of balls and sauce. Each order of meatballs will be accompanied by a bowl of ricotta and marinara sauce for dipping.While the food is firmly rooted in the traditional, the décor will be modern. One wall of the 4200 square foot space will be exposed brick while mosaics of grey and black tiles decorate the surrounding surface. Red accents and dim lighting contribute to the sleek, lounge like ambiance. Guests can grab a booth while they sip a beverage of their choice (the restaurant will be BYOB). In warm weather, outdoor seating will be on offer.Neapolitan Wood Fired Oven PizzaMillie’s Old World features a Stefano Ferrara oven which was built by hand in Italy and shipped by sea. The oven is made from volcanic stones from Mount Vesuvius. This 100% wood fired oven allows us to cook pizza in 90 seconds due to its constant 900 degree temperature. Our pizza is made with only soft grain Caputo flour “00”, water, all natural fresh yeast, sea salt, the finest tomatoes, and our home made fresh mozzarella prepared each morning. Our flour is imported from Italy and is world renowned for being able to produce an extremely light elastic chewy crust. Unlike flours used in most “American pizza,” our flour is free of malts and preservatives. The wheat grains go through 21 milling processes to give it a unique silky smooth texture. Our tomatoes are much less acidic and have a fresher taste then paste “tomato sauce.” In order to ensure Millie’s masters the art of this specialty type of pizza, our family and head chef has been trained and certified by one of the most respected Pizzaiolo’s in the world.Coal Fired PizzaMillie’s Old World Coal Fired Mosaic Oven gives the pizza a unique smoky flavor and a crisp crust that is just not possible with gas, convention, or a wood oven. As a family, knowing the coal fired oven is a unique art, we wanted to ensure that future generations will be able to experience this distinct pizza we enjoyed growing up in Brooklyn and Staten Island. This oven requires an exceptional amount of commitment and skill. A coal fire is much more challenging to start and is more difficult to manage than a wood fire or gas burner. Coal has roughly twice the heat/energy potential of wood so accessing and managing its potential energy when and where you need it can be challenging. Unlike a wood fire, a coalfire will not let you stir its fire or move it around without consequence. Balancing the open flame of a coal fire with the intensity of the coal bed becomes the daily challenge. As a family we have specialized for years on producing some of the best gourmet pies we believe are the best in the world.
Reviewed September 3, 2013

The service was far better than reviews I've read. Our server took awhile to get to the table but after that was efficient and pleasant. Sausage pizza from the coal oven was piping hot and pretty good. The restaurant was freezing and the noise almost unbearable.

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Thank Sue A
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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159 - 163 of 187 reviews

Reviewed September 2, 2013

OK, so taste is subjective but here's what I like - chewy dough and lots of fresh tomato sauce. Millie's coal-fired pizza delivers on that in a big way. Reservoir Tavern used to be my favorite but the last couple of pies I've had there were not as good as they used to be. Milliie's in the tradition of places like Totonno's of Long Island, Pepe's of New Haven, and Motorino's in Brooklyn (oh yes, I know my NY-area pizzas quite well - Nomad in Hopewell is also in the running) serves up the great crust with the nice sauce. For those who like buffalo mozz on top more like a classical Neopolitan pie, well, you might have to get used to the cheese on the bottom. A bit odd but I scrape it off anyway - also, a bit odd! Where was I, oh yeah, great pizza. Salad OK, meatballs look good but since I'm a vegetarian, no card on that one.
The issue here is the inside restaurant seating. On a nice day, wait for outside seating. If that doesn't work, take out. Inside is trouble - dark, frigid, and LOUD!! Probably good for parents with small children - which are usually there in numbers. For others who prefer to talk to who they came with and not scream, it's a bit challenging.

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1  Thank GreenIT
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed August 31, 2013

When have you ever gone for pizza and meatballs? Only when you've eaten at Millie's. Owned by two brothers, and named after their grandmother, who decided to use her meatball recipe (a holiday tradition) and share their love of food and family with the locals. They use two types of cooking: coal-fired for a crisp crust and smoky flavored pizza and a gorgeous red mosaic Neopolitan wood-fired which cooks pizza in 90 seconds. They have a Fried Meatball Station and a Cheese Bar that allows customers to either eat-at or order take-out ("Bag of Balls"). The four of us ordered two Neopolitan pizzas: "Sweet Sausage" and "Millie's Meatball Parmesan." Absolutely delicious! I was a bit disappointed that the meatballs on the pizza weren't chunky. They were ground and mixed into the sauce. It was my favorite of the two, but next time, I'm shooting for the "White Pizza." It's my favorite type. This is a must try!

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1  Thank taurus044
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed August 30, 2013

Having eaten there several times, tonight was not exception--great service and food. That said, the atmosphere was fun too! We sat outside and enjoyed the comings and goings in town.

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1  Thank Baskina87
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed August 19, 2013

Love the coal fired Pizza here. Probably the best pizza in town. Meatballs are ok...stop frying them! Every old Italian grandma is turning over in their graves...gave me agita.

Hate the service....poorly run business. A lot of workers milling about...why do 2 people stand at the host table when you come in?? Who's the manager there? Crap-butt techno music blaring inside and a turbine jet fan blasting overhead outside....Don't you hear that noise??
Another place with good product, poor management. Hope thy make it...not sure if I'll go back.

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1  Thank Travelmuch6
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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