Scali Ristorante in Reynoldsburg serves traditional Italian food

by admin

Even though pizzas were introduced two years ago, they are still considered new at Scali Ristorante in Reynoldsburg.

Frank Scali, who owns the restaurant at 1903 Reynoldsburg-Baltimore Road with his wife, Judy, has kept the menu pretty much the same since it opened nearly 30 years ago.

“It’s consistent, the same thing all time,” Scali said.

The family has kept the culinary traditions of Calabria, the southwest Italian region from which the Scalis emigrated.

The pizzas are a blend between Roman and Neapolitan styles, using imported flour the making the homemade dough, which proofs for two days.

Owner: ‘Baguette and pate’ give Paris Banh Mi Buckeyes edge over competitors

All pies are baked on a stone in an old-school pizza oven.

“I’ve been playing around with it,” Scali said. “I have the dough right where I want it.”

The “three little pigs” ($16.50) is topped with sausage, capicola and prosciutto – or any trio of pork Scali has available at the moment.

Classic Margherita pizza ($14) offers fresh pureed tomato sauce, mozzarella from Grande Cheese Co. and basil, with a little bit of olive oil drizzled over the top. ($14).

Pizza capricciosa ($16.50) had a blend of artichokes, mushrooms and prosciutto, topped with a raw egg that’s baked on top per request.

Among the traditional menu items, the brasciole ($29.99) is a rosemary-accented beef dish using thin-sliced sirloin stuffed with mozzarella, romano cheese, provolone, capicola and salami – and a hardboiled egg upon request – and baked per order until fork tender.

“It’s like a loaf with some meats and cheeses in there,” Scali said. “It is hearty.”

Linguine with white-clam sauce ($21.99) uses shell-on little neck clams, clam juice, garlic, white wine and crushed red pepper, with parsley for a garnish. The pasta is tossed in the pan to thicken up the sauce.

Q&A: Owner of Modern Southern Table inspired by grandmothers, rock royalty

Scali said he doesn’t compromise on ingredients; he refuses to use canned clams.

“If we don’t get clams, we don’t make it,” he said.

A frequent special, the “Sunday” pasta ($20) starts with sirloin, pork or veal, or a combination of the three,

“We call it Sunday sauce because that’s what we ate on Sunday,” Scali said.

Customers can start a meal with bruschetta ($8.99), served on house-made bread, or grilled prosciutto-wrapped asiago ($11.99), plated with kalamata olives and a red pepper sauce.

Diners who want to end a meal on a sweet note can try the tiramisu ($8.95), made in-house by Judy Scali.

“I like tiramisu but it’s not like I’m going to eat it every day,” Frank Scali said. “But ours is really good.”

Celebrating its 30th anniversary in 2023, Scali Ristorante will remain a family-style Italian restaurant where people can count on consistency and friendly, accommodating hosts.

“I have some customers who used to come in here when they were little and I (catered) their rehearsal dinner and I got invited to their wedding,” Scali said.

Scali Ristorante

Where: 1903 Reynoldsburg-Baltimore Road, Reynoldsburg

Hours: 5 to 8 p.m. Tuesdays through Saturdays, closed Sundays and Mondays

Contact. 614-759-7764,

[email protected]

Related Posts

Leave a Comment