Porto By Antonio - Best Pizza in Livingston and North Bergen New Jersey

Porto by Antonio is Accepting Reservations for Grand Opening in Livingston




LIVINGSTON, NJ — Porto by Antonio, a new Neopolitan Wood Burning Pizza & Pasta restaurant located at 471 W. Mt. Pleasant Ave., held a preview party on Wednesday, June 22, for local businesses and professionals. The upscale-casual restaurant is currently accepting reservations for its grand opening this Tuesday, June 28.

Local business leaders, board members of the Livingston Area Chamber of Commerce and Livingston Township Council members welcomed Porto by Antonio to Livingston by attending its preview. Antonio Dinis, co-owner and chef, and Pedro Gomes, co-owner and chairman, welcome area residents to enjoy their new open-kitchen concept, BYOB, indoor and outdoor restaurant.

With a successful location at 8912 Old River Rd. in North Bergen opened only 18 months ago, Porto by Antonio was recently named one of New Jersey’s Top 20 Pizzerias by NJ.com. Replacing the old Cosi Sandwich Bar, Porto by Antonio is Dinis and Gomes’ second location.

“It’s a great area, and for people that want this type of atmosphere you’d usually have to travel to Montclair,” said restaurant manager Sebastian Ferreira, explaining why the owners chose the Livingston location. “But, now people can stay in town to get this rustic and artistic feel. We’re trying to bring a little of the city into New Jersey.”

Sebastian also commissioned the art that is hanging in the restaurant and is the owner/operator of Munchies in Newark.

Porto By Antonio - Best Pizza in Livingston and North Bergen New Jersey

Best Restaurants of the First Half of 2016



BY Elisa Ung

Porto By Antonio - Wood Burning Pizza and Pasta

“The two must-order dishes at Porto by Antonio in North Bergen? Stuffed pizza and fried pizza.

Sure, this sounds suspiciously like a place intent on destroying pizza as we know it. But Porto, a small, 16-month-old restaurant tucked away right off River Road mere feet from Edgewater, couldn’t take its pizzas more seriously. Its owner, Antonio Dinis, a former pizza maker at the acclaimed Manhattan Neapolitan pizzerias Keste and Don Antonio by Starita as well as A Mano in Ridgewood, makes his own dough from delicate flour imported from Naples and slowly ferments it for a deep flavor. Then he covers it with his house-made mozzarella and blasts the pies for 90 seconds in his domed turquoise oven, also imported from Naples, until they have the most gorgeous blistered crust.”