A new concept for pizza has come to Morristown.

Millie's Old World Meatballs and Pizza, now open at 60 South St., puts the idea behind it right out front: meatballs and pie that evoke the mother country.

The concept comes from New Jersey brothers Vince (of Mendham) and Brandon (Millstone) Carrabba. Their plan: merging "old world" recipes and traditions with a "new world" modern setting.

"We were fortunate to grow up in a family that respects Italian traditions," Vince Carrabba explained. "By opening Millie’s, we want to share our love of culinary classics like pizza and meatballs.”

As boys, the Carrabbas took family trips to New York's Coney Island, where they visited the historic pizzeria Totonno's, which they recalled produced a stellar pie. Millie's boasts dual ovens that crank out creative combinations of both wood-fired and coal-fired pizzas.

Its coal oven burns up to 1,000 degrees, producing Tontonno's inspired creations: piping hot pies with a smokey flavor and crispy crust, and topped with fresh mozzarella made fresh on-site each day. 

The Neapolitan wood burning oven, hand built by Italy’s celebrated Ferrara family, cooks pizza in just 90 seconds due to its intense 900 degree heat. Trademarks of this artisan pizza is a light, airy, chewy crust, with signature charred marks or “leopard spots.” 

In all, Millie's offers 24 types of pizza on its menu. Among them is “Millie’s Signature Pie”, a coal-fired pizza, topped with homemade mozzarella, freshly peeled tomatoes sauteed with garlic and special blend of seasonings, finished with fresh basil and sprinkling of pecorino romano. The prize-winning pie won first place in the open region at the acclaimed 2011 International Pizza Expo in Las Vegas.

Other favorites include:

• “Millie’s White Meatball Pie” - wood-fired Neapolitan pizza topped with ricotta and mascarpone spread, homemade mozzarella, sirloin meatballs, Millie’s special sauce and fresh basil.
• “Arugula Pie” - wood-fired Neapolitan pie, topped with fig and goat cheese spread, homemade mozzarella, prosciutto di Parma, arugula, shaved parmigiano reggiano and extra virgin olive oil.
• “Spicy Sausage Pie” - coal-fired pizza, topped with spicy Italian sausage and peppers, homemade mozzarella, freshly peeled tomatoes sauteed with garlic, and special blend of seasonings, finished with fresh basil and grated pecorino romano.

The sign atop the eatery also touts meatballs, and the brothers boast about the authentic creations that were served every holiday in the Carrabba home on Staten Island. These are traditional Italian meatballs from a three-generation-old recipe—hand-rolled and fried and made from top grade sirloin beef. They are served nestled within a loaf of Italian bread, in Millie’s signature marinara sauce, on a platter with sides of both warm ricotta and marinara dipping sauces, or in a takeaway “Bag of Balls.”

In cooking, presentation is half of the game, and part of the Carrabbas' concept involves modern design. The restaurant's 4,200 square foot space includes exposed brick walls, coral chandeliers suspended from soaring ceilings and mosaics of grey and black tiles. Red accents, dim lighting and top-stitched suede banquets add to the sleek, lounge-like ambiance.

Spring will be here soon, and once it arrives, Millie's will lift it front retractable garage door to offer open-air dining.

And the eatery is BYOB, so if you're in the mind for a lovely wine or a bottle of beer to accompany your pizza and meatballs, be sure to bring something you like.

At the moment, the restaurant is dine-in only, but within weeks, it will start a delivery service for local homes and businesses.

The brothers say their work, their vocation, is all about love.

“We’re extremely passionate about the restaurant and everything we offer," said Brandon Carrabba. "Our goal is to translate that to customers through our food, service and overall dining experience at Millie’s.”

Millie’s Old World is located at 60 South St. It's open Sunday through Wednesday, 11:30 a.m.-10 p.m. and Thursday through Saturday, 11:30 a.m.-11 p.m. Call the restaurant at 973-267-9616.