NY Times has a generally positive review of the restaurant
You might want to pair your wine with some grilled crostini and a rewarding plate of salumi and formaggi, choosing from six meats (including terrific sopressata and prosciutto) and six cheeses, which are deftly paired with spreads — the Gorgonzola with fig jam, for instance, or the Parmigiano-Reggiano with a dollop of pesto.
The menu is overseen by Joshua Bernstein, the executive chef, a New Jersey native and a graduate of the Culinary Institute of America whose previous restaurant, 9 North in Wayne, was well reviewed before it closed in 2009. It is nicely organized and descriptive, grouping dishes by variety and price: five of the six pastas, for example, are $8; the five types of meatballs, $6; and the five salads, $5. At the high end, the eight grilled dishes, including swordfish with a tapenade of eggplant, capers and raisins and a simply prepared piece of branzino with chopped herbs, top out at $12.
Those last two were excellent. Most of the other plates we tried were hit or miss.
I've now been to Spuntino three or four times, and have generally liked it. The wine is better priced and more diverse than at Zinburger up the road, and there's a lot more on the menu. There's likely going to be something on the menu for even the pickiest eater, I'd suspect. Scott Veale notes the sprawling menu as a weakness, and it seems to be, based on his reporting.
In my case, I've been there for late lunch, and an early in the week dinner. The place has not been more than half full, which may be an advantage in getting items as desired from the kitchen. I've been told the wait can be an hour on weekends, and the staff has been known to hustle people out the door.
Shannon Rose, a sister company, has done well in the cloning business, so I suspect this will be similar. If it was a little closer, I'd probably be there a few times a month.