Forever on the lookout for well-made, thin-crust pizza with fresh, delectable toppings, we walked into Ruthie's teeny little storefront several weeks ago. We've been back three times. Price points are low and attractive, and the food is delicious.

Chef/owner Eric Kaplan, a Culinary Institute grad, trained at a number of acclaimed venues and opened in Montclair a year ago. "Originally, I was just looking to do a barbecue place," he told me, "but I found this site with all the pizza equipment - and since I had pizza in my background and I love it, I decided to add it to barbecue. It wasn't a preplanned thing."
Hard times for restaurateurs - Part II
Karen Schloss Diaz - December 04, 2008

"Can't decide if you want pizza or barbecue? You can have both at Ruthie's, a small restaurant in Montclair at 64 1/2 Chestnut Street (973-509-1134). We had two crisp-crust pizzas: Margherita, with marinara sauce, mozzarella, Asiago, and basil, and Max's, with house-smoked mozzarella, marinara sauce, and basil pesto. We can highly recommend the smoked chopped beef brisket sandwich platter, a smoked pulled pork or pulled chicken sandwich or platter. If you want a lighter meal, the special salad we had was very fresh tasting and composed with apples, walnuts, blue cheese, and romaine lettuce. A Caesar salad with or without smoked chicken is also available, as are pannini, burgers, and hot dogs. But those who want to indulge can opt for the (I can't get enough of 'em) chicken wings with a spicy red sauce, crispy buttermilk onion rings, or macaroni and cheese. Prices are cheap here. Our bill ran about $17 a person, and we had a lot of food. Ruthie's also caters; you can't do much better than the Texas Bar-B-Q for ten ($74), with three pounds of brisket, the choice of two sides, and rolls."
Table hopping with Rosie" PIZZA OR BBQ
NJ Monthly

"If thin crust is your passion, Kaplan, inspired by DiFara's in Brooklyn, is creating thin, crisp, perfectly sauced Semolina pies (classic Neapolitan; a delicate tomato, basil and fresh mozzarella; as well as the usual suspects -- sausage, pepperoni). A panini press is also on hand to make yummy combinations like a smoked pork loin with ham, Swiss and Dijon mustard and there are salads and burgers, too."
Where BBQ & Pizza Meet
Baristanet.com, August 7, 2007

"The B-B-Q smoked pulled pork sandwich I tried was lean and tender, Eric's own B-B-Q sauce is pungent without being cloying, it is served on a good firm roll. The red cabbage slaw was a perfect accompaniment."
Ruthie's Pizza & BAR-B-Q Montclair NJ Restaurant Review
Mano a Vino, October, 2007

"...Ruthie's offers the intriguing combo of pizza and barbecue...'It's like we have two different restaurants in one place,' said owner Eric Kaplan."

"Kaplan, a Culinary Institute of America graduate who has worked as a chef at Dean & DeLuca, the Bull & Bear at the Waldorf Astoria and other places, opened Ruthie's last July. Ruthie is Ruth Perretti, his girlfriend. "

"The two went on a barbecue recon mission to check out the competition, although Kaplan, 50, believes he's carving out his own slow-cooked niche. The location is unique, well away from downtown, which means less visibility but much easier parking. "

"Kaplan mixes and matches his barbecue styles. His ribs are St. Louis or Memphis style, while his pulled pork is Carolina-influenced, with a spicy, slightly vinegary sauce that makes the pulled pork sandwich...memorable. The pork is sweetish, but not overly so, and immensely juicy. "

"Same goes for the pulled chicken sandwich..., loaded with tender, succulent meat...The pork ribs...were nicely done -- plump, tender, chewy. Ask for extra cups of the barbecue sauce; it's that good..."
-Pete Genovese
The Star Ledger, February 15, 2008