DINE IN: Mama Mia’s opens in Egg Harbor Township, bringing decades of Italian tradition to every plate
Photo courtesy of Rebecca Acevedo
BY REBECCA ACEVEDO | Front Runner New Jersey.com Dine-In
EGG HARBOR TOWNSHIP — At Mama Mia’s Ristorante & Pizzeria, dinner begins a little differently.
Before appetizers arrive, tables are greeted with bruschetta and fresh vegetables drizzled in balsamic vinegar, a simple but telling signal of what defines the experience here: hospitality rooted in tradition, and a kitchen that leans into homemade cooking.
The Egg Harbor Township location, which opened just months ago at Risley Commons, marks a new chapter for the restaurant, expanding from its original home in Marmora, which remains open and continues to anchor the brand.
Owner and Atlantic County resident Gus Herrera took over the business about two years ago after working for years under founder Chef Joseph Massaglia. The transition reflects both continuity and evolution, with more than 40 years of recipes and experience guiding the menu.
“I worked for Joe for about eight or nine years,” Herrera said. “We keep the original recipes.”
That continuity is central to the restaurant’s identity. Massaglia’s culinary journey began more than 50 years ago in Portofino, Italy, where he trained in a five-star hotel before building a career that spanned cruise ships, Atlantic City casinos, and eventually South Jersey.
He opened the original Mama Mia’s in Seaville in 1988, later relocating to Marmora and building a loyal following.
On the website, Massaglia said his approach has always centered on cooking from the heart, combining simple, creative techniques with fresh ingredients to deliver high-quality food at a fair price alongside welcoming service.
Herrera said he is committed to maintaining that philosophy.
A recent Friday night visit underscored that approach. After the surprise of the unexpected starters, the meal continued with warm bread served alongside house-made herb butter, followed by a standard side salad included with dinner. The butter stood out—smooth, slightly sweet, and elevating everything it touched.
For an appetizer, we ordered the popular Sicilian arancini: four two-ounce rice balls filled with ground meat, peas, and mozzarella. Lightly breaded and fried, they were crisp on the outside and soft inside, topped with ricotta and served with marinara.
For dinner, we chose pasta and pizza to sample the range of the menu. A small cheese pizza featured a lighter crust with a subtle variation in preparation. At the Egg Harbor Township location, sauce is layered over the cheese, giving the pie a distinct finish that regulars may not find at the Marmora location. The marinara leaned slightly sweet.
The tortellini Pavarotti—a tricolor cheese tortellini dish with thyme, sage, artichoke hearts, and sun-dried tomatoes in a white wine cream sauce—stood out for its richness without feeling overly heavy.
The dish traces its roots to a 1976 request from Luciano Pavarotti, according to the menu, and can be upgraded with jumbo lump crab meat. The crab portions did not disappoint.
The restaurant sits along a busy road, but little noise carries inside. Service was attentive without being intrusive. Soft lighting contributes to an intimate, low-key ambiance that contrasts with the restaurant’s sizable portions.
The full bill came to about $70 before tip, including an added service charge for credit card use. Portions were generous enough to take food home.
“We make everything the best we can,” Herrera said. “You can see it in the food.”
The kitchen focuses on scratch preparation where possible, particularly sauces and some pastas, while balancing the realities of a high-volume restaurant. Herrera, who has spent decades in the industry—including years in Ocean City and alongside Massaglia—still steps into the kitchen when needed.
The restaurant operates as a BYOB and offers dine-in and takeout, with a menu that extends beyond pasta and pizza to include sandwiches, flatbreads, stromboli, and calzones. Catering is also available. Separate lunch and dinner menus are offered, with dinner being more formal. Pizza and sandwiches are typically reserved for lunch, though accommodations can be made upon request.
For Herrera, the goal is simple: honor what has worked for decades while introducing the restaurant to a new audience in Atlantic County.
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