Step inside GoodFellas Restaurant {661 Midland Ave, Garfield; 973-478-4000; goodfellasjersey.com} and you’re met with an atmosphere that’s equal parts neighborhood gathering place and cinematic tribute, layered with decades of history. Founded by the late Dr. Daniel P. Conte, Jr. (Dr. Dan), who himself appeared in the classic 1990 film as “Dr. Dan,” the restaurant has become both a local mainstay and a destination for Italian dining with a storied character.
Today, under the leadership of Dr. Daniel P. Conte, III (Dr. Dan III), GoodFellas carries forward its namesake inspiration while carving out its own identity—one that blends timeless dishes with a lively atmosphere and a gift for making guests feel at home instantly.
Dr. Daniel P. Conte, III (Dr. Dan III)
THE VISION
When GoodFellas first opened in December 1991, the idea was simple: pair classic Italian-American dishes with an ambiance that nodded to one of the most iconic films of its era. For Dr. Dan III, continuing that vision isn’t just about keeping his father’s dream alive—it’s about deepening the experience.
He eagerly points out everything from postcards he’s had printed with the phrase “You’re one of us!”—featuring the faces of Cicero’s ‘50s crew, including Tony Sirico and Frank Deleo—to group shots on the walls with luminaries like Robert De Niro, Martin Scorsese, and David Chase. It’s a fitting backdrop, given that Dr. Dan himself also appeared on screen as Faustino “Doc” Santoro in The Sopranos, as well as in films like Death Collector, Raging Bull, Casino, Witness to the Mob, and This Thing of Ours.
“Authenticity and telling a story—that’s what I really want to do,” Dr. Dan III says. “When you walk in here, I want you to feel like you belong, like you’re part of the family. That’s how I keep my dad’s legend and legacy alive.”
That sense of belonging is evident from the moment you’re greeted at the door. Longtime team members like manager Sammy Cosma—who’s been with GoodFellas for 26 years—are as much a part of the vibe as the recipes and décor, embodying an immediate feeling of warmth and familiarity that turn first-time diners into regulars. Assistant Manager Lilly Peluso shares that same spirit, as do team leaders Carlos, Joanne, Anthonny, and Karen; their presence is another reminder that GoodFellas is sustained not just by its food and film ties but by the people who keep its hospitality genuine.
“When you walk in here, I want you to feel like you belong, like you’re part of the family. That’s how I keep my dad’s legend and legacy alive.”
SPACES THAT TELL A STORY
Rather than presenting themselves in a single sweeping display, the nods to Goodfellas, The Sopranos, and famous friends—Frankie Valli (for whom Dr. Dan served as best man), Frank Vincent, and Joe Pesci, who stopped in with Liza Minnelli—reveal themselves in curated moments throughout the restaurant. Little vignettes invite you to pause and take them in; an almost altar-like arrangement greets you at the entrance, while elsewhere framed photos and mementos appear, each with its own tale to tell.
Together, these details transform the restaurant into something more than just a place to eat. Each photograph, every keepsake serves as both décor and narrative, layering the space with meaning. It’s part homage to the film, part tribute to Dr. Dan, and part living scrapbook of the community that has gathered here for more than three decades, Dr. Dan III explains.
He delights in explaining where each memento came from and why it belongs here. And his enthusiasm in explaining each hand-picked piece turns each room into more than a room—the whole restaurant feels like a curated extension of his dad’s memorable moments in the entertainment biz. Including pictures of his final comeuppance in The Sopranos.
Just off the main dining area sits the Shine Box Bar, a cozy hideaway that houses amongst its treasures a bold “Now go home and get your shine box” poster. Replete with a wooden bar, the room is warm and welcoming—the kind of secret-feeling spot where you want to linger over cocktails.
Upstairs, the event space, Doc’s Social Club, extends the storytelling in an intimate, lounge-like setting that feels pulled straight out of a mob movie. It also features additional pieces handpicked by Dr. Dan III. The result is an energy throughout the entire building that feels deeply personal.
CLASSIC COMFORTS
At GoodFellas, the menu, of course, leans into Italian-American classics—hearty, generous, and built for comfort. Veal, Chicken, and Eggplant are the cornerstones, with dishes designed to be easily tailored: each entrée can be paired with pasta, potatoes, or vegetables. It’s a simple approach, and one that makes the experience feel personal and unfussy, like a knowing nod to home-style cooking elevated by restaurant polish.
Even before entrées arrive, the table hints at what’s to come. Fresh bread emerges steaming from the oven, tucked inside a napkin that releases a cloud of warmth as it’s opened. It’s served with a distinctive dipping sauce Sammy proudly helped create—a blend of olive oil, a touch of balsamic, and a “secret ingredient,” he teases. (Maybe he’ll tell you if you ask. But then he might have to “whack ya.”) The taste is unexpected yet familiar, and completely addictive.
So is the popular calamari appetizer: crispy and golden, paired with a marinara that’s rich and bright with layers of flavor—the kind of unpretentious preparation that’s simply chef’s kiss and stays with you long after the plate is cleared.
A standout dish is the Veal alla Conte—a Milanese-style cutlet topped with hot and sweet peppers, melted mozzarella, and fresh tomatoes (also served as the Tuddy Parmigiana sandwich at the Shine Box Bar). Hearty and satisfying, it’s the kind of signature dish that shows how Executive Chef Robin Rosario and his team, including Tato and Jerlin, make tradition feel both comforting and memorable.
Other guest favorites include Shrimp Scampi Oreganata and Penne alla Vodka—“that’s one of our biggest sellers,” Sammy notes—and, as you’d expect, Chicken Parmigiana. Each is prepared with care and a nod to classic Italian flavors.
Dr. Dan III’s go-to dishes are the Scallopini Saltimbocca and a bone-in pork chop Milanese draped in gorgonzola cheese sauce. Sammy agrees wholeheartedly—“Fuhgeddaboudit,” he grins. His personal favorite is an “Off the Menu” pasta: rigatoni tossed with cherry tomatoes and garlic, finished with a rich crown of burrata.
Of course, no Italian meal is complete without something sweet. GoodFellas’ dessert menu covers the classics—tiramisu, pistachio ricotta cheesecake, and cannoli—while also offering playful surprises like limoncello cake, carrot cake, and Almond Joy ice cream dressed in chocolate, coconut, and almonds. Each is rich, indulgent, and perfect for lingering just a little longer at the table.
On the drink side, GoodFellas offers a solid wine list with plans to expand, as well as classic bottled beers like Modelo, Amstel, and, of course, Peroni—served in its own frosted Peroni glass. The Shine Box Bar is a favorite spot for signature mixed drinks, including Make that Coffee to Go (Stoli Vanil vodka, Mr. Black coffee liqueur, white crème de cacao, and a splash of Bailey’s) and the Cicero Special (Scotch, cherry brandy, sweet vermouth, blood orange juice, with an orange twist).
IN GOOD HANDS
Of course, what makes GoodFellas more than just a place to settle in with classic Italian dishes is the people behind it. And naturally, the lead role belongs to Dr. Dan III—stepping fully into the part in November 2024, when he committed to running the restaurant his father founded. Since then, he’s made it his mission to give it a generous portion of his very full heart.
By day, Dr. Dan III is an osteopathic physician, with his wife, Lesli, serving as his office manager. His choice to also take on GoodFellas shows a very rare ability to balance huge competing priorities with grace—he somehow seems to manage it all with joy. No lie, the guy is always smiling. And he means it.
A deeply spiritual man, Dr. Dan III’s day begins with prayer and reflection alongside Lesli and their two young daughters, then continues with a full slate of patients from noon to 7pm, before shifting into restaurant life most evenings. (And when he says he allots extra time for each patient’s appointment, you believe him—he radiates just that kind of infallible authenticity.) On Fridays, the family of four can be found at GoodFellas together, dining side by side with guests.
It’s a demanding schedule, but one Dr. Dan III carries with humor and humility. To wit: he recalls with a twinkling energy that when he told his father that he planned to go to Texas to train in osteopathic medicine, Dr. Dan was “just a little bit” disappointed his son didn’t stick with plastic surgery—so he could “actually make money.” And, as Dr. Dan III recounts with a wink, a time or two his dad introduced him to famous cohorts as training to be a plastic surgeon, a memory that still makes him laugh. (Also this one: Dr. Dan Apparently didn’t like being called “Junior.” He wanted to be a “Senior.”)
To honor the legacy his father built, Dr. Dan III shares that GoodFellas is in the works to welcome a new partner. During my visit, he was seen graciously greeting guests and leading them to tables while longtime manager Sammy worked the room. With a menu under his arm, he fits right in. Guests weren’t just met with handshakes but with hugs — a warmth that defines the GoodFellas experience.
THE NEXT SCENE
As for what’s next, Dr. Dan III and his team continue to add joyful imprints to GoodFellas. Recently, they hosted a celebration of the Goodfellas movie premiere anniversary, with special guest Christopher Serrone who played “The Kid Henry” in the film. Guests stepped back in time for a night filled with nostalgia, stories, and of course, plenty of great food.
Entertainment also has its place here. On Thursday nights, DJ and vocalist Drew brings energy to the Shine Box Bar, and he often weaves through the dining room to serenade tables and keeps the atmosphere buzzing.
Even the menus tell stories. At the Shine Box Bar and Doc’s Social Club, guests can order playfully named bites like the “Fat Andy Fried Ravioli,” “Fuhgeddaboudit French Fries,” and, my personal favorite, the “Jimmy Two Times Chicken Parm Sliders Chicken Parm Sliders.” (Dr. Dan III was positively gleeful when I laughed out loud at this one. And added “If you don’t say it twice, you don’t get served.”) Each dish arrives with a story, delivered in the same spirited cadence as the man himself.
That thread of storytelling is what ties GoodFellas together for the long run—from the altar of memorabilia at the entrance and the curated touches throughout, to the steaming bread on the table and the laughter-filled memories of its founder. Dr. Dan III delights in sharing even the smallest details, like pulling out the layout proofs of the very first menu from 1991.
Legacy, after all, isn’t something you simply inherit. At GoodFellas, it’s lived, shared, and celebrated—one plate, one story, one embrace at a time.
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