Cartelli’s North End Pizza & Pasta
For more than a decade, Cartelli’s Bar & Grill was a renowned spot in downtown Dover for its signature scratch-made Italian dishes, like mussels fra diavolo and penne alla vodka, as well as other fresh pastas, seafood and more. Chef and owner Mike Cartelli, who has lived in Dover since 2004, closed the restaurant a few years ago to focus more on catering. When the pandemic hit, Cartelli pivoted to opening a smaller restaurant and bar in the north end of town with the help of his friend, longtime Rochester teacher Paul George. Cartelli’s North End Pizza & Pasta (96 New Rochester Road, Dover, 343-1841, cartellisnorthend.com), which is now open for indoor dining by reservation as well as takeout via phone or online ordering, offers many of the classic Italian dishes that Cartelli was known for at his previous restaurant, along with new items that include 12- or 16-inch New York-style brick oven pizzas (gluten-free cauliflower crusts are also available) and a selection of specials each weekend. Outdoor dining is expected to be added by late spring or early summer. The Scene recently spoke with Cartelli about his newest venture.
How long has Cartelli’s North End Pizza & Pasta been around?
We opened here in this spot in October 2020, just for takeout. Then around the holidays, we opened for indoor dining and continue to do that now.
What makes Cartelli’s North End Pizza & Pasta unique?
Everything is made from scratch. We make all of our pizza dough fresh every day and we proof it for a number of days. All of our pastas are made to order.
What is your personal favorite dish?
Our penne alla vodka, which was our famous dish and our claim to fame in downtown Dover, and also the Cartelli’s classic pizza, which is a white pizza with prosciutto, caramelized onions, ricotta and fresh basil. The Godfather pizza is also pretty good. That one has fresh sausage, roasted red peppers and caramelized onions.
What is a dish everyone should try?
Any of the pizzas, or the penne alla vodka. We also have a Roma sandwich that people seem to really like as well. It’s a chicken cutlet with red peppers, fried eggplant, prosciutto and pesto.
What is an essential skill to running a restaurant?
You have to really enjoy what you’re doing. You’ve got to love to cook and to enjoy people, and also be prepared to work a lot.
What is your favorite thing about being on the Seacoast?
I’ve been here for almost 20 years and I’ve made some good friends here. It’s a really good community to live in, and our customers have been so supportive.
— Matt Ingersoll