Guests can go from casual to fine dining in just a few steps at Basilico’s Pizzeria and Bar 1019 in Dickson City.
The location at 1019 Commerce Blvd., Dickson City, offers guests seats in one of three dining rooms with different atmospheres, explained owner Peter Montana.
The menu includes an array of specialty cocktails, gourmet pizzas and Italian-inspired appetizers and entrees.
Basilico’s most popular items include Pappardelle Veal Ragu, which includes Pappardelle pasta with shredded Veal Rosso Bucco, and its Stuffed Long Hots with crumbled sausage, which are made from Montana’s family recipes.
Chef’s Table recently chatted with Montana about his family-run pizzeria.
From left: Camillo Montana and his parents, Helene and Peter, show off popular dishes in their Bar 1019 room at Basilico’s Pizzeria in Dickson City. The couple also has a son, Alex, and daughter, Sina. Photos by JAKE DANNA STEVENS / STAFF PHOTOGRAPHER
Q: What is the history of the restaurant?
A: We opened our first restaurant in 1989 in Freeport, Long Island, New York. Then in 2003, we started Basilico’s in Dickson City, opening Basilico’s in the Marketplace at Steamtown in 2018 and Bazil Italian Restaurant in Clarks Summit in 2008. Bazil closed in 2018.
Q: What kind of food do you serve, and what is available for people with special diets?
A: We are known for our original gourmet pizzas and authentic Italian dishes. We also have vegan options as well as gluten-free options across our menu.
Q: What are your most-ordered menu items and why?
A: The most-ordered items on the menu are our original recipes like our Stuffed Long Hots with crumbled sausage and our Pappardelle with Veal Ragu. We are well known for introducing specialty pizzas to the area, like our original Vodka Pizza and our Grandma Pizza.
Q: How did your menu come to be?
A: Our menu came from all original family recipes. Both of my parents came from Sicily, Italy. A lot of our dishes are authentic and can only be found at Basilico’s.
Q: How would you describe the restaurant’s atmosphere?
A: The atmosphere is very versatile and original.
Q: What type of seating do you offer?
A: We have three dining rooms. Our front room has a takeout and walk-in counter for pizza slices and a bakery. Our middle (room) is a casual sit-down dining room with waitress service. Our main dining room, called Bar 1019 (after the address), is more of a fine-dining atmosphere with a 12-seat bar and nightly features ranging from creative appetizers to unique entrees. Reservations are recommended for Bar 1019. Also, we have outdoor seating when the weather permits.
Q: Do you offer catering, event space, etc.?
A: We offer on-premise and off-premise catering with the availability to have private parties such as bridal showers, baby showers, etc.
Q: Are you offering delivery, takeout or curbside pickup?
A: We deliver in a 10- to 12-mile radius and offer curbside pickup.
Q: Where do you see the restaurant headed in the future?
A: We hope to continue to be creative with different Italian and American dishes. I am thankful for the customers that have followed me from Bazil Italian Restaurant in Clarks Summit to Basilico’s Pizzeria and Bar 1019 in Dickson City and to those that continue to offer our business support through the COVID-19 pandemic.
Pizzeria and Bar 1019
Address: 1019 Commerce Blvd., Dickson City
Owners: Peter and Helene Montana with children Camillo, Alex and Sina
Hours: Mondays through Thursdays, 11a.m. to 9:30p.m.; Fridays through Sundays, 11a.m. to 10p.m.
Online: Visit basilicos pizzeriaonline.com
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: firstname.lastname@example.org; 570-348-9100 x5228.