Trama’s Trattoria

The food was perfect. Great Caesar salad, shaved artichoke salad, orrechiete, and branzino. Warm chocolate cake and NY. cheesecake were excellent. But the waiter was a total jerk. Made condescending remarks about our food restrictions, rushed us through the meal and other unpleasant comments. Almost enough to make me not return. Instead I’ll just make sure sure I don’t get Wycoff as a server again.

Red snapper for 2 was delicious, service was great. And if you don’t get the gilato for dessert you are making a huge mistake

So cute and cozy, but nicely spaced out, food was perfect, wine yummy! Can’t wait to go back.

Chef Pat delighted us this past Thursday night! What makes his food special is the treatment and respect that every single element of every single dish receives. Even a dish as simple as a Caprese is the perfect example of this, with the tomatoes at room temperature and at perfect firmness, the cheese chilled, just the right amount of olive oil, and basil aroma present before even cutting a piece because it was just plucked off the stem. Every dish you can feel the love just pouring out of, it is legitimately like being in an Italian grandmother’s kitchen (just at the shore instead). We had: Caprese (see description above) Mussels: the sauce is to die for, never mind the slivered garlic and cubes of sauce-​soaked bread in the bottom of the bowl. A generous portion, and not a single un-​opened or empty shell was in the bowl Shaved Artichoke salad: Again, simple ingredients prepared expertly, the flavors meld beautifully. Pasta: Bolognese sauce was rich, with tons of meat that we scraped out the bottom of the bowls with Brooklyn bread when we were finished. The tableside shaving of black truffles onto the pasta by Pat himself was a wonderful touch Veal Parm: thin, tender, plenty of sauce and just enough cheese. Broccoli rabe and potatoes served on top were cooked great, not to hard and the greens not bitter (as it should be when done right). Loved the rustic home-​feel presentation! Pork Chop: tender, easy to get all the meat off the Frenched bone, and my fiancé commented that it was the best he has ever had (and hes eaten a lot of chops over the years). I told him unwise words to his soon to be wife, he said he didn’t care ;) No room for dessert, but we did have espresso and grappa, both were excellent. The cocktails were phenomenal, the wine list has super reasonable prices (glasses 8 – 12, and about 40 bottles in many regions and lots of price points, there is absolutely something for everyone) We had an amazing time, great service, and a SPECTACULAR meal!

This is a relatively small place with a small menu that packs great taste.
I have been coming here several times in the last couple of months, sometimes just to eat at the bar, sometimes with several friends.
To me it’s often the small things that will tell me whether I will like a place or not. Here it was the bread — hot, with crispy crust and served with a great tasting olive oil.
The salads are absolutely fresh and not drenched in dressing, but perfectly (lightly) coated. The mussels, as others have mentioned, are out of this world.
All the main courses my wife, friends or I have had were similarly well prepared, seemingly with much attention to detail, and tasted great. I recently had a bone-​in lamb shank, that was simply the best meal I had in a year or so.
Service is attentive and accommodating yet not overbearing.
The bar is very well managed, and the staff is great. They have cocktails as well as a nice selection of wines, no tap beer but a good selection of bottled beers.

We had heard good things about Trauma so we thought it might be a good place to take another couple out to celebrate there birthdays. The room is pleasant enough although they should do something about the bright lights and view coming out of the kitchen. First the waiter brings over a caprese salad that we had not ordered and said it was from the chef only to come back a minute later remove it and deliver it to its intended table. We had the calamari and artichoke salad to share .Both were very good. The waiter removed some plates while other people where still eating and when I asked him to wait he did only to come back and do it again. Three of us ordered the veal parmesan and it was good except the potatoes and the broccoli rabe where pilled on top of it. No matter how good it was it looked like a mess. The other person had the pork chop which he really enjoyed. I would say the service needs a lot of work and the food even though it good needs some work.

Decent Italian food. Calamari was good. Scallops were good, but felt pricey for 4. Fettuccini was good served with a meat sauce. The service left something to be desired; in full disclosure we dined on NYE. Atmosphere is quaint. I would recommend to sit in the back of the restaurant to avoid the draft of the front door. Parking is on the street or across the street in a flat lot.

After seeing all the wonderful review (granted they look planted. since 2 of the 5 reviews only had 1 review on the same day … hmmm)
Nice atmosphere kinda nyc, about 15 tables, and a nice bar area.
our group was there on a Thursday night, and there were roughly 2 other tables seated.
Awesome bread for the table
I had the rigatoni with a red cream sauce, peas and sausage — it was dry and the sausage was less than a level teaspoon for the entire dish. — for a $ 21 pasta dish I expected better.
The other table entries were veal, good, $ 28, and eggplant rollatini oddly very sweet (not recommended)
Entries aren’t large, so get a couple of appetizers.
Service was attentive and made recommendation, but didn’t listen to (2) requests — i.e. substitute penny for rigatoni, and bread request.
Expect to spend $ 12 – 15 for a glass of wine,
We spent ~$ 140 for 3 people

While this warm and welcoming place is new, the Chef is not and his experience shows. It takes someone with talent and skill to put out the kind of food that Chef/​Owner Pat Trama is serving in this restaurant. If you like muscles, here they are a dish not to be missed. Everything was delicious and and while it was the best red sauce we have ever had anywhere, they also offered pasta with white truffles shaved table side, bay scallops, beautiful salads and an assortment of other options for those who prefer Italian dishes that are not tomato based.

This restaurant has fully hit it’s stride two months after opening. Last night: Bay Scallops– incredible. Polenta with Wild Boar-​Phenomenal. House made pasta with fresh Alba truffles-​amazing! Florentine Steak was perfectly cooked medium rare and delicious.
Chef Pat has really hit a home run with Trama’s Trattoria– This is easily the best restaurant around!

We went with a large group and had a blast… the lemon drop martinis were amazing… The food was delicious and the atmosphere was nice.

Our dining experience was fantastic! Chef Pat delivered course after course of fresh delicious food. We highly recommend this location! It will not disappoint– this is a must try restaurant.

Our dining experience last night was incredible. The calamari were tender and tasty plus the artichoke salad with fresh shaves of Parmesan cheese was the best.
The Bronzino and the seared tuna special were both excellent. The service was perfect! Definitely a wonderful addition to the area! Can’t wait to return!

Outstanding. Host Sean was pleasant and our server Helen was kind and had great recommendations. Every bite was phenomenal. I was visiting from California and sad this restaurant is not local to me. We had incredible calamari, a really different (amazing) artichoke salad, the scallops and pork chop. DELICIOUS.

Wow, what an amazing experience. Not many restaurants in New Jersey deliver authentic Italian food. Trama’s Trattoria is definitely a welcome addition to the area, and is a must visit!

Our food was outstanding! We began with the very popular Mussel appetizer and used the Brooklyn Bread to soak up every drop of sauce. My husband had the Fettuccine Bolognese and I went to town with the Old School Veal Parmesan. This is our new favorite Italian spot! Thank you Chef Pat and Laura. We’ll see you soon. There is so much more we can’t wait to try.