Zagats Review
La Focaccia is “upscale”, “loud” and “popular” and not surprising given that this Summit BYO cooks “delicious” Northern Italian for an audience who've endured “long waits” to snare a table; the “friendly” service's been know to turn “frenzied” when stretched, and the no-rezzies policy is “an annoyance” to some.
Food |
Décor |
Service |
Cost |
22 |
16 |
19 |
$37 |
Star Ledger ***
Focaccia accommodates every taste, elegantly.
Things are done right at La Focaccia, where fine dining is not a big production… Waiters wear white aprons and white shirts with colorful ties for a very professional look that matches their demeanor. They know what they're doing, and obviously been well schooled in what the menu has to offer by chef/owner Joe Bitici.
Nearly everything at La Focaccia has a slightly different twist, and that's its biggest lure. You don't get the same old tried culinary treatments that you've seen dozens of times. Most dishes are just enough off the beaten path to appear interesting without being outlandish.
The Daily Record **1/2 (Very good to Excellent)
The prime-time Friday evening we visited, the mood was like that at a successful soiree, and the all male servers, some of whom indulged us by conversing in Italian, feel we'd transported onto the Via Veneto… Dining at La Focaccia is a pleasant and tasty experience, like a party where you skip the serious conversation and, instead, just have a relaxing and fun evening.
Star Ledger ***
Good Italian restaurants are the foundation of New Jersey's dining scene. One such creative variation on an Italian theme is Summit's La Focaccia.
Whole states and regions have to suffer along without food of this quality. The Tuscan-tinged Italian cuisine with dashes of Venetian (the game dishes) and Sicilian, is just the beginning. The handsome but unpretentious hangout on one of Summit's less dressy back streets is a real find. When its painless are taken into account, it's as rewarding as many of its top-ticket rivals.
Owner-chef Joe Bitici, one of four New Jersey Brothers who owned a series of restaurants in New York including the Minetta Tavern and Il Toscana… Bitici works with a light and nimble hand. He's sparing with oils, generous with fresh ingredients and seasonings. He favors vigorous yet subtle flavor combinations. His kitchen splashes some creative colors within its classical outlines, and supplements them with American contemporary flourishes.
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