Casano's Round
$21The house round. Built the way Dave wanted his own pie to taste — leoparded crust, finished sauce, mozzarella that pulls. The one to start with.
- Whole pie
The story — Dave Ligas
Built from the ground up.
Built from the ground up. Self-taught. Stubborn about the details. Dave Ligas opened Casano's because the parm at home tasted better than anything he could find — so he learned to make both. The pie came next, then the long hots, then the meatballs (those are still Marie's). One kitchen. One owner. Whatever's on the table, somebody here made it.
The room is on purpose. Faded wallpaper, warm lamps, the kind of light that makes the cheese look better and the conversation easier. It's not a concept. It's the way Dave wanted to eat — and the way he figured other people wanted to eat too. Bergen County regulars know. The vodka-pie pilgrims figured it out. The Sunday-dinner crowd hasn't stopped coming.
"No shortcuts. No mediocrity. Make food people crave."
— Dave Ligas, chef & owner
We don't do slices, and the people who get it, get it. We don't take reservations on weekends. We make whole pies, we cook them all the way, and we send them out the door the way we'd want one sent to us. That's the whole job. We're proud of it.