For more than three decades, Portofino’s has been a fixture in Morristown’s restaurant scene, Known for its consistent quality, generous portions, and friendly service, the restaurant has built a loyal following of local residents, professionals, and visitors alike.
Established in the early 1990s, Portofino’s blends old-world charm with a neighborhood vibe, serving traditional Italian cuisine in a warm, welcoming setting at 29 Mills St. Its interior is inviting and comfortable, with white-linen tables, exposed brick, and soft lighting. On any given night, the dining room is filled with regulars who return for their favorite dishes and newcomers discovering the menu for the first time.
What makes Portofino's unique in the Morristown dining scene, says owner Lisa Vitiello, is its cozy homey atmosphere.
“Customers often tell us they feel like they’re eating dinner in someone else's home. We’re big on our family atmosphere here at Portofino’s and share our love with every dish that is carefully curated.”
Lisa also oversees a sister company called “Simply Lisa’s Catering.” Through Simply Lisa Catering, she provides wonderful service from small at-home events, to large-scale weddings or corporate events. Lisa delights in reimagining dishes, weaving together influences from cultures around the world.
Portofino's specializes in classic Italian-American fare, with a focus on seafood, pasta, and veal. Popular appetizers include calamari fritti, burrata with basil and olive oil, and Lisa’s secret recipe of the homemade meatballs—made with a three-meat blend and served in their signature marinara with ricotta cheese. Entrées range from penne alla vodka and chicken Parmesan to more elaborate seafood selections, such as risotto di capesante and shrimp scampi.
One of the standout dishes is the angel hair Mediterranean, a house specialty for over 20 years, featuring shrimp, scallops, and lump crabmeat tossed in a tomato cream sauce. Other customer favorites include the rigatoni formaggio, veal marsala, and the chicken portofino. Portions are substantial, often leaving diners with enough for a second meal.
“Another signature dish is our Pollo Limone, carefully curated by the great mind of our head chef, Chef Fernando,” Lisa says. It includes chicken breast dusted in flour, pan seared in a lemon cream sauce paired beautifully with spinach, grape tomatoes, and artichoke hearts over linguine. We both work closely to ensure the specials are innovative, flavorful, including fresh products with every dish being made to order.”
While the menu leans toward the traditional, there are seasonal specials and creative flourishes, including a selection of nightly fish dishes. The restaurant does not serve alcohol but welcomes patrons to bring their own, a BYOB policy that diners appreciate.
Portofino’s is also known for its efficient, personable staff and owner presence on the floor. Longtime employees are part of the restaurant’s identity, like their long time server Sean, at the restaurant for over 20 years, setting the foundation for its reputation of attentive and stellar service.
Despite its longevity, the restaurant has remained relevant by maintaining high standards and adapting subtly to changing tastes while staying rooted in its classic foundation.
Desserts include Italian staples such as tiramisu, cannoli, and special cheesecakes, often sourced from local bakeries. Takeout and catering options are also available, and during warmer months, limited outdoor seating adds to the appeal.
Portofinos, Lisa says, remains a labor of love.
“I bought Portofino's for my love of food. When I first began, I was initially looking for a space to carry out my passion of catering through, Simply Lisa Catering. As I started taking over, my love for the restaurant grew immensely. That homey feeling that had been passed through other owners allowed me to truly become passionate and make Portofino’s like a second home for me. To this day, I truly believe it is one of the best decisions I have ever made.
We’re big on our family atmosphere here at Portofino’s and share our love with every dish that is carefully curated.”