Junior’s Italian

“A classic pizzeria with delivery service coupled with upscale full dining experience.”

Junior’s offers casual fine dining, traditional pizzerria, authentic bakery, full-service bar, space for private events, and on- and off-premise catering.

Junior’s newest location, location, location: downtown Burlington

Shelburne Dines Out by Margo Callaghan. Photos by SRM Photography.
Reprinted with permission, © 2008, Shelburne News.

I’m from New Jersey. That has impact in a couple of areas in my life: the pronunciation of the words orange and coffee , and my interpretation of great pizza. If I was raised in Chicago I would feel differently, but my idea of an ultimate pie is one with a thin, crispy crust, which is the delivery system for oregano laced tomato sauce, olive oil, lots of shredded cheese, meat, and vegetable toppings. Junior’s has an understanding of these criteria, thanks to its owner Frank Salese, Junior.

Salese was born and raised on Long Island – not New Jersey, but close enough for great pizza. It was there he first worked in an Italian restaurant learning the secrets to preparing classic Italian cuisine. And by the way, it was his father’s restaurant. Salese later opened his own restaurant on the Island. After moving to Vermont in 1992, Salese brought that expertise to his new home vis-a-vis Junior’s in Colchester.

Franco Antonio Salese IV!

This was my chance to find and savor Junior’s newest location, nestled between Nectar’s and Smokejack’s on Main Street in downtown Burlington. What a great spot it is. Its dining area, small and intimate, is painted in a relaxing shade of Tuscan gold and is a far cry from its former Dunkin’ Donuts motif. There were red and white checked tablecloths on the eight-ish tables that were inside; there was also a window-side bar with stools so diners could look out on Main St. while feasting. We showed up late Saturday afternoon after a day of meandering on Church Street Marketplace. Four of the tables were filled, and by the time we left, the rest were likewise.

The place is the perfect pizzeria experience: walking in you are greeted with the distinctive aroma of pizzas baking, along with Junior’s foccacia, rolls, and baguettes. This is the way pizzerias were intended to be. Franco Salese IV, son of Frank, was at the helm in the front of the house. He’s been formally employed at Junior’s for eleven years, “but my Mom was pulling baked sausages out of the oven when I was born,” Salese quipped, meaning that somehow or another he has always been in the business. At the downtown store Salese teams up with George Hawkins who is the man in charge of the back of the house.

I ordered one of the half dozen panini sandwiches on Junior’s menu. With thick slices of roast turkey and vegetables on a huge homemade roll that held up to the rigors of the grill, it was a real handful. The melted provolone offered a rich tang to the sandwich. Half of the panini came home with me and was enjoyed later. My son Nick, ordered a pizza. None of that made it home. Being a purist it was a simple cheese pizza, which meant Junior’s exceptional crust played a major role. Perfectly crisp and browned, it supported Junior’s generously spiced sauce and blend of shredded cheeses beautifully. This perfectly timed baking is due in part to the output from their large pie oven – it allows 16 pies to be baked at once. Handy, given that Junior’s does a brisk takeout service and offers delivery throughout all of Burlington.

Pinwheels:
Assorted veggies and meat
(editorial comment from Sarah,
Shelburne News photographer, “These
were really yummy!!!”)

Too bad there wasn’t room for dessert. There is a self-serve reach-in cooler that houses a rich assortment of pastries, which are handmade at the Junior’s Colchester location and delivered fresh daily. Yes, there was cannoli, the traditional rolled pastry filled with sweet ricotta and chocolate chips, tiramisu with mascarpone cream, and Kahlua drenched ladyfingers. Less ethnic options included a flourless chocolate cake, coconut bars, and a special offering of Key lime bars, which aren’t always available, but were on that day. Next time, I will leave room for dessert. I did take advantage of bringing home a ball of Junior’s pizza dough, knowing that try though I might, I won’t be able to match their expertise in the baking process. Sigh.

Junior’s is conveniently located for business “lunchers”. Their hours also are conducive to the late night crowd on Thursday-Saturday, staying open until 3 a.m. Junior’s doors are open at 10:30 a.m. daily. Their address is 176 Main Street and for take-out or delivery you can reach them at 862-1234.

(Reprinted with permission, © Shelburne News, July 10, 2008)

Junior’s History

Junior’s Pizza was established in 1982 on Long Island, offering classic Italian recipes from the old country. Looking for a better quality of life for his children, Franke opened Junior’s in Colchester, Vermont in 1993. Chef and owner Franke Salese, Jr, his caring chefs, and attentive wait staff bring to you the highest quality service and food - pizza, pasta, seafood, veal, and homemade desserts, excellent wine list and full bar. Catering available on- and off-premises; no party too big or small.

Consistent quality and high service standards are what fuels this establishments success.

Founder

Starting at age 8 in his father’s restaurant in 1968, Franke Salese, Jr, learned to make sauces, meatballs, and delicacies as if they were going to be served on Sunday’s dinner table. Franke takes pride in sharing these family recipes with all his patrons.

Live, love, and enjoy fine food and wine!

Junior’s

Junior’s is a scrumptious, full-dining experience. All dishes are made to order with the freshest ingredients available. Each meal is cooked according to highest standards and presented by hospitable wait staff.

Appetizers

Tortellini or Florentine En Brodo: Cheese tortellini in light chicken broth with carrots, celery and onions
Bruschetta: Lightly toasted baguette with plum tomato, fresh basil, garlic, olive oil, and melted mozzarella
Boccacini: Fresh mozzarella marinated in Junior’s house dressing with plum tomatoes and fresh basil over a bed of romaine
Fried Ravioli: Lightly breaded and served with marinara on the side
Fried Calamari: Lightly floured squid fried and served with marinara on the side
Mozzarella Fritta: Lightly breaded and fried, served with marinara on the side
Stuffed Mushrooms: Fresh mushroom caps stuffed with our homemade mushroom stuffing and baked in a light wine sauce
Clams Casino: Whole clams stuffed with bacon and red peppers, baked in a light wine sauce
Baked Clams: Whole clams baked in a light wine sauce and topped with a light breaded stuffing
Clams Florentine: Whole clams Sauteéd with red bell peppers, bacon and fresh spinach in a white wine garlic sauce
Mussels: Steamed mussels seasoned in a white wine garlic or light marinara sauce
Saffron Mussels (Al’s favorite): Steamed mussels seasoned in a saffron cream sauce

Melongena (Eggplant)

Eggplant Parmegiana: Thin cutlets lightly breaded and baked with marinara sauce and three cheeses
Eggplant Florentine: Parmegiana with fresh spinach
Eggplant Rollatine: Breaded cutlets rolled with ricotta and mozzarella, then baked with marinara sauce and three cheeses

Pasta

Pasta choices: Linguine, Penne, Fettucine, Cappellini, Ravioli and Tortellini
Juniors Red Sauce: Smooth, traditional sauce
Marinara: Classic light vegetarian tomato sauce
Garlic and Oil: Roasted and minced garlic in olive oil
Meat Sauce: Red sauce with ground sirloin
Meatballs: Red sauce with our homemade meatballs
Italian Sausage: Red sauce with sweet Italian sausage
Mushrooms: Fresh Sauteéd mushrooms with marinara
Alfredo: Rich, white cream sauce
Pesto: Fresh basil, olive oil, pine nuts and Parmesan cheese
Primavera: Fresh seasonal vegetables Sauteéd in a white wine garlic or marinara sauce
Bolognese: Traditional Italian meat sauce with a touch of cream, carrots, red onion and red wine
Carbonara: Bacon, peas and onions in a rich cream sauce
Clam Sauce: Baby clams and garlic lightly seasoned in a white or red sauce
Penne ala Vodka: Vodka cream sauce Sauteéd with proscuito, onions, mushrooms, then pan-tossed with marinara and penne pasta
Vegetarian Pene ala Vodka: Vodka cream sauce Sauteéd with broccoli, onions, mushrooms, then pan-tossed with marinara and penne pasta

Chicken and Veal

Chicken Francese : Sauteéd in a delicate white wine lemon sauce
Veal Francese
Chicken Florentine Francese, topped with fresh spinach
Veal Florentine
Chicken Picatta: Lightly Sauteéd chicken in a white wine, caper and lemon sauce
Veal Picatta
Veal Scaloppine: Veal medallions Sauteéd with mushrooms, onions, and bell peppers, in a spicy marinara sauce, then pan-tossed with mozzarella cheese
Veal Saltembocca : Sauteéd in a rich wine demi glace sauce with proscuito, mushrooms and provolone cheese
Veal Bella: Sauteéd in a rich portabella demi glace with a touch of cream and cracked black pepper
Chicken Marsala : Sauteéd in a marsala wine demi glace sauce with mushrooms
Veal Marsala (a house favorite)
Chicken Primavera: Fresh seasonal vegetables Sauteéd in a choice of white wine garlic or marinara sauce
Chicken Scarpiella: Chicken and sausage Sauteéd with mushrooms, onions and peppers, then pan tossed with mozzarella cheese and marinara sauce
Chicken Rollatini: Cutlets rolled with Junior’s special ricotta cheese blend, then slow-baked with red sauce and parmigiana
Chicken Riviera (Staff favorite) : Sauteéd in a light dijon cream sauce with sundried tomatoes and fresh basil
Chicken Alfredo : Sauteéd in a rich, white cream sauce; add $1 for broccoli
Chicken Parmegiana: Thin cutlets lightly breaded and baked with red sauce and three cheeses
Veal Parmegiana Sorrentino: Thin cutlets lightly breaded and baked with red sauce, four cheeses and layered with eggplant

Seafood

Fried Calamari over Linguine Marinara
Shrimp Fra Diavola : Sauteéd in a hot and spicy marinara sauce over pasta
Shrimp Scampi : Sauteéd in a buttery white wine and roasted garlic sauce
Shrimp Francese: Lightly sauteéd in a white wine lemon sauce
Shrimp Alberto : Sauteéd in a white wine garlic sauce with fresh plum tomatoes and broccoli
Shrimp Parmegiana: Breaded and baked with marinara sauce and three cheeses
Shrimp Sienna: Wrapped in proscuito and pan seared in a white wine garlic sauce with fresh spinach
Shrimp Veronica : Sauteéd in a white wine garlic sauce with mushrooms, artichoke hearts and sundried tomatoes, topped with feta cheese
Shrimp Primavera: Sauteéd with fresh seasonal vegetables in your choice of white wine garlic or light marinara sauce
Shrimp Mediterranean: Sauteéd in a white wine garlic sauce with sundried tomatoes, black olives and artichoke hearts
Shrimp Pink Pesto (Penny’s favorite): Sauteéd with fresh basil, pine nuts, olive oil, Parmesan cheese and a dash of marinara and cream
Zuppa di Mussels: Fresh mussels sauteéd in your choice of white wine garlic or light marinara sauce
Zuppa di Pesce (Franke Jrs.’ favorite): Fresh mussels, whole clams, calamari, snow crab and shrimp Sauteéd together in your choice of white, wine, garlic or marinara sauce

Salads and Sides

House Mixed Greens
Deluxe Antipasto
Greek
Caesar with grilled chicken or shrimp
Garlic Knots with cheese
Garlic Bread with cheese
Junior’s Meatballs
Sweet Italian Sausage : Sauteéd Broccoli
Roasted Garlic and Olive Oil

Pizza

Extra Cheese
Pepperoni
Sausage
Meatballs
Garlic
Mushrooms
Green Peppers
Red Peppers
Onions
Eggplant
Chicken
Ham
Artichokes
Pineapple
Tomatoes
Sun-dried Tomatoes
Black Olives
Feta
Bacon
Clams
Spinach
Broccoli
Shrimp Sesame Seed Crust Available
White (Cheese Crust with Ricotta)

Baked Pasta Specialties

Lasagna
Veggie Lasagna
Baked Ziti
Baked Ravioli
Tortellini Alla Panna
Baked tortellini in Alfredo sauce with broccoli and topped with mozzarella cheese
Stuffed Shells
Manicotti
Manicotti with meat sauce
Manicotti Florentine

Franke Junior’s

Home of the original pizza from Long Island! Offering Take Out and Free Delivery. Peruse their menu and give them a call at (802) 655-5555.

Pizza
Specialty Pizza
Stuffed Breads and Calzones
Appetizers and Salads
Side Orders
Heroes
Pasta
Entrees
Desserts and more!

The Bakery

The Bakery at Junior’s is Vermont’s very own Authentic Italian Bakery! Junior’s owner, Franke, having missed real Italian baked goods here in Vermont, decided to extend his fine Italian restaurant to include an authentic Italian bakery Located in the pizzeria, The Bakery features such Italian pastries as Sfogliatelle, Lobster Tails and Napoleons. Also, we have many other fine European pastries and carry a large variety of Italian cookies. Customized cakes are available from 6" to full sheet cakes for all occasions. We have customized pastry platters and cookie platters, custom wedding cakes and our signature Viennese table, and, for an alternative to the traditional wedding cake, our Viennese Pastry "Cake."

Small Pastries

Sfogliatelli: Crispy shell stuffed with a baked ricotta and citrus zest
Opera Bars: Thin almond cake with praline buttercream and ganache
Mousse Tarts: Espresso or Chocolate mousse in light pastry shell
Fruit Tarts: Custard-filled pastry shell topped with fresh fruit
Cannoli: Fried dough shell filled with a sweet ricotta filling
Eclairs: Cream filled pate choux
Profiteroles: Cream puffs (pate choix filled with pastry cream)
Napoleon: Layers of puff pastry, pastry cream, glazed with fondant
Petite Fours: Almond cake layered with apricot preserves, coated with fondant
Pasticciotti: Pastry cream encased in rich sweet dough
Also daily assortments of Muffins, Scones, Danishes, Croissants and more

Cookies

Black and Whites, Meringue, Amaretti, Macaroon, Florentinas, Baci di Dama (butter), Rum Ball, Rainbow, Pignoli and assorted biscotti, Milano
Also daily American-style cookies

Bread

Italiano Baguette, Ciabatta, Foccacia, Rustic Olive with Rosemary, New York Rye, and the Ultimate Hamburger Roll
Tortes and Tarts and Cakes

Wedding Cakes

Tortes and Tarts

Cheesecakes: ricotta, Chocolate, New York Style, and Pignola
Tiramisu: Ladyfinger sponge infused with Kalua and espresso, layered with whipped cream and marscarpone
Flourless Chocolate Cake: with chocolate roses
Opera Cake: Thin almond cake with praline buttercream and ganache
Rum Cake: Light sponge cake soaked in sweet rum syrup
Roulade: Rolled sponge with buttercream of your choice
Carrot Cake: with walnuts and cream cheese frosting
Baked Apple Tart: with frangipane and cinnamon créme anglaise

Birthday Cakes

Mousse Cake: Raspberry, Mocha, Chocolate, and Hazelnut Chocolate
Sheet Cakes: Layers of Pan di Spagna (vanilla or chocolate) with your choice of Vanilla, Lemon, Coffee, Chocolate, Raspberry, or Hazelnut Buttercream

Catering

Junior’s Long Island Catering Company utilizes the same fresh ingredients and skillful cooking as the restaurant.

Junior’s can cater at your destination of choice or at their establishment. No party is too big or too small. Buffets include complimentary Garlic Knots, Focaccia, chafing racks, and sternos. Cakes and sheet cakes are available for dessert.

Appetizers