You’re walking down Haddon Avenue on a Tuesday night. The air in Collingswood usually smells like a mix of roasting coffee and that specific, crisp scent of the Cooper River nearby. But then you hit the 700 block. Suddenly, it’s all garlic, toasted flour, and woodsmoke. That’s the "Villa Barone effect." Honestly, if you live anywhere near South Jersey, you’ve probably walked past Villa Barone Haddon Avenue Collingswood NJ a hundred times and wondered how they keep those tables full when there are literally a dozen other Italian spots within earshot.
It’s the bread. Well, it’s not just the bread, but that’s where the obsession starts. They bring out these warm rolls with a signature spice blend that's basically a local legend at this point.
The Family Behind the Food
Giovanni Barone runs the show here. It’s a family affair through and through—his wife Paula actually owns The Candy Jar just a few blocks away. You can tell. There’s a lack of corporate "polish" that actually makes the place better. It feels like a living room that just happens to have a professional wood-fired brick oven in the corner.
Collingswood is a dry town, which is a quirk you either love or hate. But at Villa Barone, being a BYOB is part of the charm. You’ll see people trekking from the parking lot clutching chilled bottles of Gavi or a heavy-hitting Montepulciano. It levels the playing field. You aren't paying a 300% markup on a mediocre Pinot Grigio, so you can actually spend that money on the food.
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What to Actually Order (and What to Skip)
Everyone talks about the pizza because it was the first wood-fired oven on the avenue. It’s good. Really good. The Margherita is classic, but the Pizza Ripiena—a stuffed pie—is the move if you’re actually hungry.
However, the real heavy hitters are in the pasta and veal sections.
- The Gnocchi: They make it in-house. It’s not those chewy lead bullets you get at the grocery store. These are soft, pillowy, and usually soaked in a pomodoro sauce that tastes like someone’s grandmother spent eight hours hovering over a stove.
- Veal Saltimbocca: This is a litmus test for Italian restaurants. Villa Barone does it with the traditional prosciutto and mozzarella over spinach, but it’s the sage wine sauce that ties it together.
- Penne Tartufo: If you’re into truffle oil, this is your jam. It’s got smoked prosciutto and peas in a black truffle cream sauce. It’s rich. Like, "I need a nap immediately after this" rich.
Is it the fanciest place in town? No. If you want ultra-refined, tiny-portion Sicilian, you go to Zeppoli. If you want a "bumping" vibe with loud music, maybe you look elsewhere. But for a "we don't want to cook tonight and want to be treated like neighbors" vibe, this is the spot.
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The Reality of Dining on Haddon Avenue
Let's be real for a second. Collingswood has an Italian restaurant "problem." At one point, there were 14 of them on the main drag. It’s a lot. To survive for decades—Villa Barone was one of the early pioneers that helped turn the town into a "foodie" destination in the early 2000s—you have to be consistent.
Prices here are surprisingly grounded. Most entrees sit in the $22 to $28 range. In 2026, finding a place where you can get a massive plate of Chicken San Angelo (that’s the one with the Marsala glaze and portobello mushrooms) for under thirty bucks is becoming a rarity.
Tips for Your Visit
- Parking is a sport. Don't even try to park on Haddon. Go straight for the public lots behind the shops.
- Reservations are a must. Even on weeknights, this place gets "the rush."
- The Outdoor Cafe. If the weather is even remotely nice, sit outside. The people-watching on Haddon Avenue is top-tier.
- The "Spices." Seriously, ask for extra dipping spices for the bread. Just do it.
Why it Matters
Villa Barone Haddon Avenue Collingswood NJ represents a specific era of New Jersey dining that’s slowly disappearing. It’s not trying to be a "concept" restaurant. It’s not "deconstructing" your lasagna. It’s just Southern Italian soul food served by people who know your name if you show up more than twice.
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Whether you're grabbing a quick calamari appetizer (which is famously crispy and a hit with kids) or settling in for a long, wine-soaked Saturday dinner, it delivers. It’s reliable. In a world of fleeting food trends, there’s something deeply comforting about a place that just focuses on making a really good red sauce and keeping the oven hot.
Actionable Insights for Your Next Trip:
- BYOB Strategy: Stop by one of the local wine shops in Westmont or Haddonfield on your way in; the restaurant does not serve alcohol.
- Group Dining: They are exceptionally good with large groups and offer banquet menus (like the Avellino package) if you’re hosting a rehearsal dinner or a birthday.
- Check the Specials: The regular menu is great, but the seasonal specials—especially anything involving pumpkin ravioli in the fall or soft-shell crabs in the summer—are usually where the kitchen really flexes.
If you’re planning to visit, head over to 753 Haddon Avenue. They open at 11:00 AM most days, making it a solid lunch spot too, but the real magic happens once the sun goes down and the streetlights on the avenue flicker on.