I had a chance to stop at Salerno's one recent evening for dinner. Salerno's has a great menu compared to most Old Forge places: steaks, seafood, sandwiches, and nightly specials. I always go for authentic Old Forge Cuisine: tripe, sofritto, and pasta. I have to be honest. Salerno's pizza is not even on my radar screen.
We ordered six cuts of red. The crust was an undercooked shell that was puffy, soft, and chewy. The sauce had lots of good flavor but the cheese blend was pretty bland. It's Old Forge pizza, just not one of my favorites. Next up was a dish of sofritto: veal hearts which are boiled, cubed, sauteed in olive oil with a splash of red wine vinegar, and seasoned with salt, pepper, and rosemary. Salerno's cubes their sofritto very small and seasons it perfectly. This is excellent and true Old Forge Cuisine. I finished with an order of fusilli with meatballs: classic homemade Italian pasta, meatballs, and sauce.
"Many of the best Old Forge Pizzas are rectangular."
"This is the reason for everyone to go to Salerno's: the fusilli. Each piece of pasta is hand-rolled, then curled on a thin wire. Very labor intensive. The excellent sauce has a hint of sausage. You will pay $12.50 for this dish, but it is well worth it. This should be on every Roadfooder's "Bucket List.""
"While it looks like it has thick 'Sicilian style' crust, Old Forge pizza is different. The bready part is feathery crisp without the rigorous chew of traditional Italian pies."
"Here's more proof of our theory that some of the best local specialties in the Mid-Atlantic states are served in bars and taverns. "
"There is a dining room in back, but we much prefer eating in the bar, either at the bar or in a nearby booth. Here you can watch people sip beers and see what's on TV. A few minutes before noon, these denizens were watching 'The View.'"