South Jersey's Gourmet Guide

Appearances truly can be deceiving. From the outside Fieni's looks like a smallish, suburban house with only an elegant sign alerting passers-by tat something special is happening inside. And it very special indeed. The once residential home has be transformed into a lovely restaurant that comfortably seats 60 in three dining rooms. The front rooms fireplace and wall sconces cast a warm glow. The back room has large sunny windows with country-elegant drapery. Tables in all the rooms have comfortable chairs with paisley upholstery accented by coordinating pink and burgundy linens, fresh flowers, votive candles and pretty table settings.

Chef/owner Lucio Fieni, former chef at San Marco in Philadelphia, hails originally from the Abruzzi region in Italy. He attended cooking school and then worked in restaurants throughout Europe, including a stint in Munich where his sisters own a restaurant. The extensive menu showcases Fieni's creativity, experience and dedication to high quality. All beef is certified Black Angus, all chicken is organic, veal is milk fed and all pasta and breads are homemade. For starters there are eight appetizers, soups and three salads. Pasta dishes range from traditional favorites, such as Cannelloni ($9.50), to more unique selections, including Penne Contadina, ziti with broccoli rabe, cannellini beans with garlic and olive oil sauce ($8.50). Seafood dishes are quite popular. A big seller is the Zuppa de Pesce, a combination of lobster, shrimp, clams, mussels, scallops and crab meat in a bed of linguine with red or white sauce ($16.95).

Meat Lovers will enjoy the Bistecca Old Fashion, a New York strip steak grilled and topped with onions, peppers and mushrooms in white wine sauce and Fontina cheese ($14.50), Filetto E Gamberi, a filet and shrimp sautéed in a fresh tomato champagne sauce ($15.95) and Vitello Alla Dolce Vita, medallions of veal sautéed with roast peppers, artichoke, Cognac and roasted garlic sauce ($12.95). Lunch and dinner is server every day and you are welcome to bring your own spirits.