Morristown Restaurant's Grand Opening Kicks off Spring

Brothers Brandon and Vince Carrabba squeezed through the crowded room to make sure that enough homemade pizzas were making its way out of the kitchen and to the guests of Millie's Old World Meatballs & Pizza.

Thursday was the invite-only grand opening as well as the inaugural spring party for Millie’s. They also introduced another first, which is their delivery service marked by the debut of a jeep with their logo.

“Today is all about the customers and to show them that we appreciate them, we want to give back,” said Brandon Carrabba. “We want to do this spring party every year when we lift the garage door.” Millie’s outdoor dining area opens with the garage door.

Customers that have enjoyed Millie’s since it opened in February were welcomed with a DJ and free drinks and food. About 250 people were invited.

“Since we opened, it’s been beyond my expectations,” said Vince Carrabba.

“I love this joint. I’ve been researching pizzas for years,” said Customer Doug Roth, who is also a food scientist and food blogger. “This is the first Neopolitan pizza place in town and I’m so excited to see this in Morris County. This is classic Neopolitan pizza, fermented for 72 hours, which allows the yeast to develop correctly."

Millie's Old World is one of a handful of restaurants to offer both Neapolitan wood-fired pizza and coal-fired pizza, said Vince in a recent Patch article. “We have two separate ovens which yield two very different types of pizza.  Our Neapolitan pizza produces pizza with a light & airy, soft crust, with signature charred marks or “leopard spots.”  It cooks in just 90 seconds due to the intense 900° heat. Our coal-fired pizza which cooks at 650°, has a unique flavor, with a crisp crust.” 

The two ovens are juxtaposed and the owners say that it’s been 50-50 with which style pizza customers prefer.

“I wish I would have thought of it first. I think it’s terrific,” said Roth.