BY Elisa Ung
RESTAURANT REVIEWER | THE RECORD
“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.”