Cotto

Cotto Cotto is a chef-driven, modern Italian BYO restaurant rooted in tradition and guided by creativity.

Before the first bite, there’s a whole lot of handwork.At Cotto, we roll, shape, and fold our pasta by hand, giving each...
09/29/2026

Before the first bite, there’s a whole lot of handwork.

At Cotto, we roll, shape, and fold our pasta by hand, giving each piece the texture and shape to hold its sauce beautifully. It’s patient work, rooted in Italian tradition—and part of what makes our scratch kitchen special.

Come settle in, bring your favorite bottle, and make handmade pasta part of your night.

Modern Italian. BYO. Morristown.
Resy link in bio.

The third course is where the menu slows down and lets exceptional ingredients speak for themselves.Our halibut begins w...
09/28/2026

The third course is where the menu slows down and lets exceptional ingredients speak for themselves.

Our halibut begins with the freshest fish we can source, delicately prepared and finished with colatura, lime and Romano beans. Bright, savory and beautifully restrained—proof that the best dishes don’t need to be complicated.

Reservations through the Resy link in bio.

Our second course is pasta—and this is one bowl you’ll want to finish every last drop of.Paccheri tossed in a bright, ho...
09/27/2026

Our second course is pasta—and this is one bowl you’ll want to finish every last drop of.

Paccheri tossed in a bright, house-made Sungold tomato pomodoro, served with a piece of focaccia for the scarpetta: the Italian tradition of using bread to sweep up every bit of sauce left in the bowl.

Because sauce this good should never be left behind.

Reservations through the Resy link in bio.

What does a scratch kitchen really mean?It means our sauces begin with fresh ingredients—not a jar. Our pasta is made by...
09/25/2026

What does a scratch kitchen really mean?

It means our sauces begin with fresh ingredients—not a jar. Our pasta is made by hand, our bread is baked in-house, and every component is prepared with intention by our kitchen team.

At Cotto, we take that commitment even further by reimagining the entire menu each season. New ingredients, new pastas and new dishes built around what tastes best right now. It’s an enormous undertaking, but it’s how Chef Jordan Petriello keeps the food thoughtful, seasonal and rooted in true Italian cooking.

Our new fall menu arrives in mid-October. Reservations through the Resy link in bio.

Named for the Italian word for sunflower, each Girasole is shaped entirely by hand.Finished with nutty brown butter and ...
09/24/2026

Named for the Italian word for sunflower, each Girasole is shaped entirely by hand.

Finished with nutty brown butter and toasted hazelnuts, then surrounded by warm mushroom brodo poured tableside, this pasta is earthy, delicate and made for fall.

Handmade pasta isn’t simply part of the menu at Cotto. It’s at the heart of it.

Reserve through the Resy link in bio.

Lunch, made from scratch.Our schiacciata sandwiches start with bread baked fresh in-house, then layered with thoughtfull...
09/22/2026

Lunch, made from scratch.

Our schiacciata sandwiches start with bread baked fresh in-house, then layered with thoughtfully sourced Italian ingredients and bold seasonal flavors.

Order pickup or delivery directly through our website or find us on DoorDash. Feeding the office? Use our website’s group-ordering option so everyone can choose their own lunch.

Why do we wrap our NY Strip while it cooks?After being carefully trimmed, the steak is wrapped to help retain its natura...
09/21/2026

Why do we wrap our NY Strip while it cooks?

After being carefully trimmed, the steak is wrapped to help retain its natural moisture, resulting in a beautifully even cook and a tender, juicy center.

Served as the third course with baby eggplant and caciocavallo, it’s a dish that reflects what Cotto is all about: thoughtful technique, exceptional ingredients and every detail handled from scratch.

Reserve through the Resy link in bio.

At Cotto, the seasons guide what we cook.Chef Jordan Petriello’s dedication to Italian cooking is reflected in every det...
09/20/2026

At Cotto, the seasons guide what we cook.

Chef Jordan Petriello’s dedication to Italian cooking is reflected in every detail—from pasta made by hand to bread baked daily, slow-cooked sauces and dishes built entirely from scratch. Our menu evolves with the ingredients, bringing something new to the table throughout the year.

Our fall menu will be in full swing by mid-October, and reservations are now open. Come experience what’s next at Cotto.

Reserve through the Resy link in bio.

Every NFL game. Every Sunday. All season long at Dublin Pub.Catch all the action with $1 wings and $5 Miller Lite drafts...
09/19/2026

Every NFL game. Every Sunday. All season long at Dublin Pub.

Catch all the action with $1 wings and $5 Miller Lite drafts during every NFL game.

This Sunday, join us for your chance to win a signed Jets football during halftime courtesy METABILIA

Grab your crew, claim your seats and spend game day at the pub.

A lighter way to begin.Jersey artisan burrata paired with ripe strawberries, pistachios and aged balsamic—creamy, bright...
09/18/2026

A lighter way to begin.

Jersey artisan burrata paired with ripe strawberries, pistachios and aged balsamic—creamy, bright and made for the last days of summer.

Start here, then stay for the pasta. Resy link in bio.

Address

90 South Street
Morristown, NJ
07960

Opening Hours

Tuesday 11:30am - 2:30pm
5pm - 10pm
Wednesday 11:30am - 2:30pm
5pm - 10pm
Thursday 11:30am - 2:30pm
5pm - 10pm
Friday 11:30am - 2:30pm
5pm - 10pm
Saturday 11:30am - 2:30pm
5pm - 10pm
Sunday 11:30am - 2:30pm
4:30pm - 9pm

Telephone

(973)2061200

Website

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