Zeppoli, Collingswood, NJ:
A Restaurant Review

Zeppoli, located in a small storefront in Collingswood, is one of the top Sicilian influenced restaurants in South Jersey.

Owned and operated by Chef Joey Baldino, who grew up in the Italian, South Philly neighborhood by Sicilian/Italian parents, comes to New Jersey with excellent culinary credentials and skills.

A graduate of the French Culinary Institute who later honed his cooking skills at some of the top restaurants before opening Zeppoli. Chef Baldino previously worked in Philadelphia under two famed Philly Italian cooking specialists; Mark Vetri at Vetri Ristorante and at Vetriقs Osteria, His impressive resume also includes working at Jose Garces's Amada and Georges Perrier's Brasserie Perrier in Philly and at Alice Waters' Chez Panisse in California and at one of the country's top restaurants, Daniel Boulud's Daniel in NYC.

The James Beard Foundation nominated Chef Joey Baldino for Best Chef/Mid-Atlantic Region for the sixth time since 2013.

His Sicilian cooking style is inspired by his maternal grandparents' bar/restaurant in South Philadelphia and his time spent in Sicily working and cooking on the farm of famed Sicilian chef Anna Tasca Lanza.

The decor and ambiance of his 35-seat dining room are also Southern Italian. The setting resembles a laid-back, casual Sicilian/Southern Italian trattoria.

The interior is humbly understated with old wooden tables and chairs from another restaurant in South Philly, antique hanging lamps, dark wooden walls adorned with black-and-white photos of southern Italy, and the windows bottom half hung with white lace window curtains.

Chef Baldino emphasizes the use of fresh quality ingredients in preparing a well-executed, simply prepared Sicilian menu of salads, homemade pasta, fresh seafood, and meats.

This is not a place to go for people who enjoy traditional red sauce (gravy) dishes served in huge portions. Heavy sauces do not mask the freshness of Zeppoli's ingredients.

Typical of other high-end restaurants that specialize in simply prepared dishes using fresh ingredients, the menu is limited to a small number of selections, with one or two specials for dinner, to maintain its freshness.

While many of the dishes appear to be traditional or Italian classics, Chef Baldino's preparations are not traditional or carbon-copied. They are creative and use a unique blend of fresh, quality ingredients.

Zeppoli has free parking in the rear.

They are open five days/week, Wednesday - Sunday.

Zeppoli gets booked up fast, so reservations are a must.

(updated: December 2024)