Celebrating its 30th anniversary in 2023, Scali Ristorante is a family-style restaurant where diners can rely on consistency and friendly hosts.
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.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.All pies are baked on a stone in an old-school pizza oven.The “three little pigs” is topped with sausage, capicola and prosciutto – or any trio of pork Scali has available at the moment.. and basil, with a little bit of olive oil drizzled over the top. .
Pizza capricciosa 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 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.Linguine with white-clam sauce 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.
A frequent special, the “Sunday” pasta starts with sirloin, pork or veal, or a combination of the three,Customers can start a meal with bruschetta , served on house-made bread, or grilled prosciutto-wrapped asiago , plated with kalamata olives and a red pepper sauce.“I like tiramisu but it’s not like I’m going to eat it every day,” Frank Scali said. “But ours is really good.”
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