Page 13 ⋆ Jersey Bites

Lovesick: Sommelier Andrew O’Reilly Talks Weird and Wonderful Wines

Marissa Muoio

-

February 7, 2024

Lovesick: Sommelier Andrew O’Reilly Talks Weird and Wonderful Wines

In the heart of Asbury Park, one wine bar is rewriting the rules of the game. Lovesick, with its unapologetically vast wine list curated by sommelier Andrew O’Reilly, is not just a place for sipping wine. It’s an experience that takes you on a journey through the stories behind each bottle.

“We’re just a small, fun, cool, weird, quirky little bar in Asbury with an eccentric sommelier who adds a unique flair by engaging in playful banter and sharing his unconventional opinions throughout the day, creating a memorable experience for our patrons,” O’Reilly chuckles.

Lovesick offers wine enthusiasts a unique and enchanting experience. O’Reilly’s passion for unconventional wines finds expression in Lovesick’s ambiance. The bar’s vinyl-centric approach to music, with a growing collection of records, adds a distinct touch.

And Lovesick is not just about serving wine. It’s about creating a community where regulars feel at home. This sensibility is evidenced by the fact that branded sweatshirts are flying off the shelves. In an exclusive interview with O’Reilly, we delved into the fascinating world of wine curation and community-building at Lovesick.

A Twist in the Tale

O’Reilly’s journey into wine didn’t follow a traditional path. In fact, he initially dismissed the idea of a career in wine. It was only later, after managing a burger place in New York City and feeling the need for a higher-end challenge, that he delved into the world of beverages.

His wine odyssey led him to Bordeaux, France, where he earned a degree from the French government as a sommelier wine consultant.

Returning to the States, O’Reilly, who also holds a diploma from the Sommelier Society of America, worked at renowned establishments like Restaurant Danielle and Oceania in New York City.

At the coaxing of a friend and mentor, he learned about Lovesick in Asbury Park. In the coming months, O’Reilly will further expand his range as he is set to take over the wine pairing for neighboring Cookman Avenue restaurant Homesick, promising an exciting relaunch.

Embracing the philosophy of “it grows together, it goes together,” he believes in pairing wines based on regional connections, bringing an authentic and harmonious experience to the table.

New Jersey’s Longest Wine List

Taking the reins at Lovesick, O’Reilly embarked on a mission to build an extraordinary wine list. With the help of innovative preservation methods, the bar boasts a diverse selection that includes small producers, natural, organic, and low-intervention wines.

During our conversation, O’Reilly expressed some of the challenges of discovering hidden gems in the vast world of wines. He emphasized the dedication required to unearth exceptional bottles that may not be mainstream but hold the potential to captivate discerning palates.

Lovesick, it seems, is on a mission to bring these extraordinary wines to its patrons. O’Reilly revealed the dynamic nature of Lovesick’s wine program, highlighting the diverse range, especially in the orange wine section. From clean, entry-level options to the eccentric Scotty Boy, Lovesick aims to cater to varying tastes and push the boundaries of traditional wine experiences.

“There’s a lot of wine that we have, especially in the orange section,” O’Reilly said. “I can’t keep orange wine in stock that some people are going to love, or some people are going to dislike,” he adds. O’Reilly explains that his belief that true exploration involves tasting wines that might not be universally loved. He encourages patrons to step out of their comfort zones.

Demystifying Wine

O’Reilly’s commitment to demystifying the world of wine is evident in his disdain for pretentiousness. Lovesick’s ambiance encourages patrons to explore the extensive wine list without fear. Regulars often discard the menu, letting O’Reilly surprise them with selections tailored to their tastes, fostering a laid-back and approachable atmosphere.

“We’re able to kind of drag people out of their comfort zone little by little, step by step, and then find that weird little wine niche that they live in,” he said

Tasting Stories, Not Just Wines

O’Reilly’s focus on storytelling extends to Lovesick’s happy hour tastings. Lovesick seeks to educate and engage patrons, creating a space where the curious 23-year-old and the seasoned 65-year-old can bond over a shared passion for fermented grape juice.

O’Reilly, having worked in high-end restaurants in New York, expressed his joy at focusing on funky, interesting wines that might have been overlooked elsewhere. Lovesick, he explained, is not just a bar; it’s an ever-evolving experience, constantly introducing new and exciting elements to its eclectic wine list. “If you liked everything in a tasting, it wasn’t a good tasting,” he said. “It didn’t stretch you a little bit. It didn’t take you out of your comfort zone.”

For O’Reilly, professional development isn’t confined to textbooks. His travels through Spain, France, and the West Coast have been instrumental in understanding the personalities behind the wines.

Meeting winemakers in their element provides a level of insight that textbooks can’t match. And every bottle at Lovesick a vessel for a unique story. “There’s just so much out there,” he said. “It takes a lot of work to go and find it, and there’s not a lot of people that are willing to put in the groundwork to go and find these things. But once you find it, it’s just magic.”

A Toast to Authenticity

As the interview unfolded, O’Reilly unveiled the essence of Lovesick’s community-centric approach. The establishment has become more than just a bar; it’s a hub for wine enthusiasts, with regulars forming a close-knit community.

Lovesick’s events, ranging from recreating the Judgment of Paris to Halloween pumpkin carving with wine tastings, contribute to the unique and vibrant atmosphere that keeps patrons coming back.

Upcoming Events

We also touched upon upcoming events at Lovesick. Get ready for a unique Valentine’s Day celebration featuring a Newlywed-style game and a chance to win membership in the Love Club, Lovesick’s wine club.

Another distinctive event on the horizon is Lovesick’s guided wine tasting, Vines & Vinyl: Spain. Guests can listen to the powerfully-expressive classical music of Spain (with a bit of Flamenco, too!) selected by international curator, music producer and wine enthusiast David Spelman, while sipping on wine paired by O’Reilly.

And next month, Lovesick will celebrate Women’s History Month with an event featuring wines exclusively crafted by female winemakers.

Part of the Asbury Park Fabric

Lovesick has certainly found its role in contributing to the distinctiveness of Asbury Park. As a New Yorker, O’Reilly is determined to be part of maintaining Asbury’s quirkiness and be an integral part of the town’s history.

Lovesick’s success in creating a cool, bohemian space that embraces diversity speaks to the magic that O’Reilly and his team have brought to the community.

Ultimately, Lovesick is not just a wine bar: it’s a celebration of the offbeat, a sanctuary for wine enthusiasts. This spot is a testament to the joy of discovering the extraordinary in every bottle.

Lovesick
530 Cookman Avenue
Asbury Park, NJ
732-774-1264

Garden State Wineries Host Wine & Chocolate Trail Weekends

JerseyBites

-

February 5, 2024

0

Garden State Wineries Host Wine & Chocolate Trail Weekends

RELEASE: Celebrate your love of New Jersey Wines February 9 – 11 & February 16 – 18, 2024

Haddonfield, NJ: Garden State Wine Growers Association — a coalition of 60+ New Jersey wineries and vineyards supporting the Garden State’s wine industry through information, resources, and advocacy — will host two weekends of Valentine’s Day themed events.

The New Jersey Wine & Chocolate Trail Weekends celebrate Valentine’s Day and will occur on two consecutive weekends: February 9-11 and February 16-18, 2024. During both weekends, participating New Jersey wineries offer wine tastings, artisanal chocolates, live music, and more.

“In anticipation of Valentine’s Day, New Jersey’s wineries are getting ready with wine, chocolate, and romantic experiences,” shared Devon Perry, Executive Director of the Garden State Wine Growers Association. “Our website, NewJerseyWines.com and Passport to New Jersey Wine Country mobile app both offer the perfect tool to plan your journey and capture your memorable experiences. Follow us across social media and sign up for our weekly newsletter, In the Vines, to get a taste for what Garden State wineries have planned for you, your loved ones, and friends this Valentine’s Day season.”

White Horse Winery’s proprietor, Brock J. Vinton II, shared, “We are excited to welcome guests from near and far to enjoy the hand-picked wine and chocolate pairings at White Horse Winery. Our special package includes chocolates from Sweet Mary’s Chocolates, which is owned and operated by Julia-Marie Cassidy of Salem Oak Vineyards.”

With over 60 wineries and vineyards in four distinct American Viticultural Areas, there’s a New Jersey winery within less than an hour’s drive for residents of the Garden State. The four American Viticultural Areas (AVA) are the Warren Hills AVA, the Cape May Peninsula AVA, the Central Delaware Valley AVA and the Outer Coastal Plain AVA. Vineyards across New Jersey grow more than 80 grape varieties, including Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Riesling, Sangiovese, Albarino and Chardonnay. New Jersey’s wineries also produce a wide array of fruit wines, and New Jersey is one of the top producers of wine in the country.

About Garden State Wine Growers Association

The Garden State Wine Growers Association is a non-profit organization of New Jersey-based wineries, vineyards and allied businesses. It serves as a centralized information repository, resource and clearing house for industry members, and offers a unified voice advocating for issues important to the entire range of New Jersey winery and vineyard operations. Central to this mission are efforts toward branding, marketing, public relations, education, and legislation and regulation for the furtherance of the vineyard and wine industries in the Garden State. For more information, visit https://www.newjerseywines.com.

It’s Greek to Me Celebrates Almost 30 Years in Ridgewood

Restaurants

Ryan Gallagher

-

January 28, 2024

0

It’s Greek to Me Celebrates Almost 30 Years in Ridgewood

Paul Vagianos is a busy man. In addition to serving as the mayor of Ridgewood, NJ, Vagianos owns the Ridgewood location It’s Greek to Me. (Other locations include Clifton and Fort Lee.) And yet, Vagianos’s biggest accomplishment is not what he does or what he’s built — but who he’s chosen to work with.

staff in restaurant — From left: Orlando Hernandez, Paul Vagianos, and Alidio Hernandez

Paul Vagianos and company have amassed, curated, and held onto a staff that has allowed the Ridgewood location to take on a life of its own. Rather than offering just another restaurant chain with a brand name, the team in Ridgewood has secured a list of regular customers, as well as a reputation for great food and quality service.

About the Food

“When people are looking for advice, I tell them the Chicken over Sauteed Spinach one of the specials, is my favorite,” he said. Then, laughing, he added, “You will never go wrong with the owner’s favorite meal. The Chicken over Sauteed Spinach is grilled chicken over a bed of fresh spinach sauteed with tomato sauce, fresh tomatoes, onion, olive oil, garlic, and lemon juice. I’ve turned so many people on to that dish, and they can’t get off it.”

Vagianos is naturally tuned in to what his customers like. His extensive menu contains everything from homemade hummus and soup to fresh fish and other seafood.

It’s Greek to Me offers lunch and dinner selections that will satisfy picky eaters as well as more adventurous guests. Looking for something you’ve never had before? Appetizers like the sesame-crusted feta might fit the bill. It’s a sweet and savory dish of feta cheese, sesame crust, and honey drizzle.

Whole Branzino — Whole branzino served with sauteed spinach, orzo, and potatoes.

“We get fresh fish every morning,” said Vagianos. “Our swordfish in the vinaigrette we make is so special and so flavorful, you can’t get it any place else. We spent days and days to get the right cocktail for that vinaigrette. And the whole or fileted branzino: My wife, who does not eat fish, will get the branzino whenever she comes. It’s that good. We make it taste great, and it’s so simple. The Mediterranean selection of foods — the vast majority — is very simple, healthy, and delicious. And it’s varied.”

For the most part, though, Vagianos seems to let the food do the talking. “If it’s not on the menu, it’s not good. And if it wasn’t good, people wouldn’t come.”

The Dining Experience

interior of It's Greek to Me in Ridgewood New Jersey — The front dining area opens to the sidewalk during warm weather.

Vagianos displayed his commitment to every facet of the customer experience at It’s Greek to Me in Ridgewood. The owner expressed his attention to the restaurant’s setting and ambiance. The indoor dining experience is that of a comfortable café — with classic dinner tables and booths.

He spoke of long summer days spent in the outdoor dining space as well. “I love dining outdoors,” he said. “We’re busy during winter, but we have a beautiful outdoor café — an outdoor room with accordion doors and fans, set in the shade. Customers are sitting outside. We have flowers, umbrellas, canopies — this is when we shine. For six months of the year, I work outdoors. I love being out there. We may have the nicest outdoor cafe in Northern New Jersey.”

It's Greek To Me main dining room — It’s Greek To Me main dining room

A Standout Team Member

As illustrated above, Vagianos had so many words for his special team of employees at It’s Greek to Me in Ridgewood. However, one specific employee drew his praise: The story of a nice man with no restaurant experience, who’s been with Vagianos since the beginning.

staff at It's Greek to Me — From left: Orlando, Hector, and Alidio

“Orlando started working for me two months after we opened,” Vagianos said. “He’s a server who does everything that needs to be done to make sure the place is running smoothly. He is a good, hardworking, decent individual. In 27 years, there has never been one complaint about Orlando from any of the thousands of customers or staff. Everyone loves this man. He knows and remembers what you order every time. Our staff treats you like they know you. For Orlando, he takes one day off a week, and on that day, people ask where he is.”

Paul Vagianos even explained that the truly tuned-in regular customers know which day Orlando takes off from work, and they’ll plan their trips to It’s Greek to Me around his schedule!

While some reports suggest the restaurant employee turnover rate is closer to 60%, the other end of the spectrum puts the average restaurant employee turnover rate at 200%. Either way, if you’ve ever worked in a restaurant, you know this spot’s retention level is something to be proud of.

“I have gone for more than a decade, at times, without replacing a single person,” said Vagianos. “They’re all important and we’re a partnership. Illness or personal problem? Take the time you need and get paid. They know this place feeds their family. We don’t have a handbook on this. It’s not complicated. And we enjoy the fruits of that every day — I do, the staff does, and so do the customers.”

“Treat people with respect whether you’re President of the U.S.A., or a dishwasher,” he said. “It’s the same guy who has been making a spinach pie for 25 years. And t’s the same guy folding filo dough and making spinach feta mix. It’s consistent.”

Consistency Is Key

Paul his wife, children and grandchildren — Paul with his wife, Jeannie, and their children, and grandchildren.

“After 27 years here, and marrying my wife 40 years ago, I can say this restaurant is the second-best decision I’ve ever made,” shared Vagianos. “We’re wonderfully successful and I am living my dream. I love going to the restaurant and meeting people every day. This restaurant is like my third child. I have two daughters in their 30s with kids, and a 27-year-old restaurant. Just like we’ve molded our kids to be good citizens we look at with pride and joy — the same happened with the restaurant. It’s almost as special as one of my children.”

And just like raising children, restaurant work is a never-ending endeavor. And Vagianos finds great joy in consistent improvement and in never being satisfied with current success.

“We’re always trying to find something to tweak,” explained Vagianos. “Some people don’t know what [Mediterranean food] is. But then they try our stuff — from baby lamb chops to our hummus. Our regulars have been coming in with their kids. These same kids come in when they return from college and bring hummus back to dorm rooms.”

It’s Greek to Me
21 E. Ridgewood Ave.
Ridgewood, NJ
201-612-2600

The Middlesex Neighborhood Spot: Ellery’s Grill

Ryan Gallagher

-

January 19, 2024

0

The Middlesex Neighborhood Spot: Ellery’s Grill

Ellery’s Grill, in Middlesex, NJ, is about to launch 35 days of $5 craft drafts, which runs from Friday, January 26, through Thursday, February 29.

And they’re kicking off with a bang: On Friday, January 26, Kelsey Grammer — yes, the Kelsey Grammer — will be in the house to pour his Faith American draft beer selections.

Two years ago, one of Ellery’s distributors built a relationship with Kelsey, whose beer is brewed in Catskills, NY, explained Ben Hydo, general manager of Ellery’s. “He does events in NJ for the beer, and we had an event set up on his bar tour,” Hyde said.

About Ellery’s

Ellery’s Neighborhood Pub & Grill opened 27 years ago in Middlesex, NJ, on March 15, 1997. While the initial focus was more bar-first, owner John Ellery and his management team have worked up fairly priced, quality food options for the menu at this Irish-American-style sports pub.

Owner John Ellery and general manager Ben Hydo

Today, most people in the Middlesex area and its surrounding community know Ellery’s Grill for its consistent food and drinks, friendly service, and outdoor patio band sessions in the summer. And, yes, some people know the spot as the place where Kelsey Grammer appears from time to time to pour his beer.

Food and Drink

The menu at Ellery’s is most easily described as that of a typical American tavern — with everything from burgers and wings to chicken pot pie, BBQ items, and entrees like chicken parm for event catering.

Hydo, 39, is the restaurant and bar manager but he’s happy to step in and make pizza in the kitchen — or pour beer when Kelsey Grammer needs a backup. In fact, he’s learned to work every position at Ellery’s to keep the place going for the 11 years he’s been working there.

“The burgers, wings, and pizza are the best sellers,” Hyde said. “We make our own burgers in house. For our pizzas we make our own dough and we have our own pizza oven. Entrees like our chicken pot pie, meatloaf, and penne vodka are bestsellers and nice comfort foods.” He noted that the restaurant has had the same recipe for its 14-inch, thin-crust pizzas for all 27 of its years.

Specials and Events

The staff at Ellery’s keeps an ongoing calendar of new events that keep the community engaged. Hyde talked about the weekly prime rib special—every Thursday. “We get fresh cuts in and cook Thursday afternoon so I can look people in the eye and tell them it’s as fresh as possible,” he said. But that’s not all for the specials. “We do Taco Tuesday. And right now, our wings are half-price on Wednesdays.”

A Meaningful Relationship

“We were so appreciative that we turned [Grammer’s] IPA into our house IPA,” said Hydo. “And he was appreciative of us — he started coming by more and he developed a friendship with me and John.”

“So, on the 26th, for our craft beer month kickoff, we’ll have his four beers on draft,” said Hydo. “He’s the nicest guy and he’s someone you can sit down and drink beer with, it’s fun.”

The community appreciates Grammer as well. In fact, Hyde said Middlesex will be giving him the key to the city. “Whenever he’s in town he stops at the police and fire departments. We’re a very small city. It’s a [way to say] thank you.”

The Nuts & Bolts

Off-premise catering is a popular request.

Owner John Ellery saw a need for catering on and off premises with his food truck. And he has invested in two rooms for catering at the pub. He’s also turned his outdoor patio into a a summer destination, with its rocking bands and great vibes.

Ellery's outdoor patio — Outdoor patio and stage

For the Ellery’s team, community is priority. With that in mind, the business supports local fundraising efforts for sports teams, schools, and the PBA.

“We get into some big ones, like the Torch Run,” said Hydo. This statewide event supports the Special Olympics, and ends with a party with the athletes, at Ellery’s.

“We have a very loyal following and we like giving back to community,” said Hydo. “They are there when we need them. Places like us go forward due to the closeness we have with customers.”

Ellery’s Grill
701 Lincoln Boulevard
Middlesex, NJ
732-356-2444

NJ Openings: From Cocktails to Dinner to Dessert

Alexa Chavarria

-

January 17, 2024

0

NJ Openings: From Cocktails to Dinner to Dessert

Essex, Hudson, Mercer and more—including a big opening at American Dream Mall, in East Rutherford. Our latest Openings feature has the Garden State covered, with recent and upcoming openings we’re ready to sink our teeth into.

Around the Clock Diner, East Rutherford

All-day breakfast at Around the Clock Diner

The time is now for Around the Clock Diner. Opened on January 22 at American Dream, in East Rutherford, this self-described “finer diner” has it all: disco fries, burgers, pastas, and sandwiches. And not to worry, all-day breakfast is most definitely in the house.

In addition to amped-up diner classics, Executive Chef Michael Feinberg (R Bar, Asbury Park) brings menu items including a vegan cauliflower steak with chimichurri, a roast half chicken, spinach lasagna, and more. And if that’s not enough, get to know your hand-baked donut options, including the donut sundae and donut-topped shakes.

Around the Clock Diner
The American Dream
Court A, Level 3
1 American Dream Way
East Rutherford, NJ

D’Serve, Flemington

Opening soon in Flemington, D’Serve will showcase a fusion of French, Latin, and Caribbean cuisines. And with a menu that will change every two weeks, you can enjoy an element of surprise with each visit. The grand opening is scheduled for February.

D’Serve
32 Main Street
Flemington, NJ

Dipped ‘N Smashed, Hoboken

Burger lovers and doughnut fans unite! Check out Hoboken’s Dipped ‘N Smashed: a BYOB (Build Your Own Burger), and BOYD (Build Your Own Doughnut) spot. While you’re there, indulge in ice cream and milkshake selections, many of which also include a doughnut element.

Dipped ‘N Smashed
91 Washington Street
Hoboken, NJ

Farinolio, Summit

Here’s another one to keep on your radar, slated to open this spring: Farinolio, named after the Italian words for its core ingredients: farina (flour) and olio (oil). Having successfully established its first location in Westfield, the Farinolio team is dedicated to bringing the authentic flavors of Italian culture to the Summit community through its fresh baked goods.

Farinolio
Summit, NJ (Street address not yet disclosed.)

Giddy’s, Highland Park

A beloved East Brunswick kosher pizzeria and Italian restaurant, is relocating soon to Highland Park. Giddy’s offers a variety of pizza favorites, including meat lovers, Sicilian, white cheese, vegan, and Philly cheesesteak pizza.

Giddy’s
Coming soon to:
17 N 4th Avenue
Highland Park, NJ

Currently located at:
233 State Route 18
East Brunswick, NJ

Kinjo, Newark

Find Japanese favorites like dumplings, bao, sushi, and ramen at the recently opened Kinjo’s restaurant in Newark. Owner and chef Jamie Knott (Saddle River Inn, Madame, and Cellar 335) with business partner Robert Palmer, expands Newark’s vibrant culinary scene with this exciting new Washington Street spot.

Kinjo
159 Washington Street
Newark, NJ

La Colina Mexican Cantina, Cranford

New to Cranford, La Colina Mexican Cantina offers tacos, enchiladas, margaritas, and more. This is the restaurant’s second location, with the first in Warren. Whether you’re looking for a spot for a date night or a family celebration, give La Colina Mexican Cantina a try.

La Colina Mexican Cantina
2 S Ave. W
Cranford, NJ

Let’s Noodle, Morristown

Are you ready for some noodles? Let’s Noodle, an Asian Fusion eatery, brings noodle bowls to the next level. Elevating the noodle bowl experience with a menu featuring Let’s Noo-Choo Signature Bowls, Dan Dan Noodle Signature Bowls, and Let’s Noodle Signature Bowls.

Let’s Noodle
26 Washington Street
Morristown, NJ

Shake Shack, North Brunswick

Fast-casual chain Shake Shack has arrived in North Brunswick, and this one’s got a twist: a drive-through! This is the first-ever drive-through for Shake Shack, so drive on up and order yourself a ShackBurger — or something else — from the menu of iconic burger and shake options.

Shake Shack
240 Grand Avenue
North Brunswick Township, NJ

Taco De Ojo Taqueria, Westfield

Coming soon to Westfield, Taco de Ono Taqueria is gearing up to offer tortillas, tamales, and, oh yes, sushi burritos. The opening date remains TBD, so keep an eye out.

Taco De Ojo Taqueria
106 Central Avenue
Westfield, NJ

TNT’s Cafe, Blackwood

Exciting news for boba tea lovers! A brand-new TNT’s Cafe has debuted in Blackwood, offering a selection of milk/bubble tea, a coffee menu, and two classic Vietnamese dishes, including banh mi hoagies and goi cuon spring rolls. Super instagrammable, the cafe features a cute floral backdrop with a neon sign.

TNT’s Cafe
5101 NJ-42 #11
Blackwood, NJ

KPOT Korean BBQ, Lawrenceville

If you’re looking for an all-you-can-eat Korean BBQ restaurant, has experienced remarkable growth, now with a new addition at the Quaker Bridge Mall. Whether you’re a Korean BBQ regular or trying it for the first time, it’s high time you add this spot to your list.

KPOT Korean BBQ
3320 US-1, Unit 1052
Lawrenceville, NJ

Jersey City Whiskey & Spirits Festival Is Back January 20

Sponsored

JerseyBites

-

January 12, 2024

0

Jersey City Whiskey & Spirits Festival Is Back January 20

What?

Jersey City Whiskey Fest is a perfect opportunity for guests to meet and hang out with friends and enjoy the libation of their choice, whether it’s American Kentucky bourbon, Mexican tequila, Russian vodka, or something else you discover at the event. Enjoy over 100 styles of whiskey and spirits along with food, activities, and live music for your entire session.

This is your all-access pass to emerging and renowned whiskeys and spirits from around the corner to around the world. Come to Whiskey Fest to discover new spirits and to speak to representatives and master distillers.

When?

Saturday, January 20, 2024

Session Time

Session 1: 1 to 4 p.m.
Session 2: 6 to 9 p.m.

Where?

Harborside Atrium
210 Hudson Street
Jersey City, NJ 07302

Ticketing Info

All tickets include tastings live music, interactive games, and more.
21+ only. No children, infants, toddlers, or pets are permitted at the event.
General admission: $39 (plus tax and fees), when you use the 40% off online discount here. (Regular price: $65)
Designated drivers: $15 admission, plus tax and fees. No alcohol can be consumed with this ticket.

Vendors

All Points West
Altos Planos Collective
Brody’s Crafted Cocktails
Castle and Key
Drink Sauvage
Fort Hamilton
Four Roses
Harlem Standard
Hercules Mulligan
Luxco
Mezcal Rosa Luna
Natter Jack Whiskey
NJ Beach Badge Vodka
Ovo Vodka
Pinaq
Quintessential Brands
Striped Lion Rum
Vodka 6100
Waterford Irish Whisky
Westernson Distillery
Whiskey Guide
Yobo Soju
And more added daily!

Food Vendors

Angry Archies
Chavas Empanadas
Mozzarepas
Taste of Poland
And more!

Amphora Wines: A Conversation with Cape May Winery’s Mike Mitchell

Marissa Muoio

-

January 8, 2024

0

Amphora Wines: A Conversation with Cape May Winery’s Mike Mitchell

In the heart of New Jersey’s wine country, where the bay and ocean create a unique microclimate, Cape May Winery & Vineyard stands out. Both its picturesque location and its innovative approach to winemaking help with this achievement. In a recent interview with Mike Mitchell, the talented winemaker at Cape May Winery, we delved into the fascinating story behind their venture into producing amphora wines.

The Method

The conversation began with Mitchell sharing the origin of this unique winemaking method. In 2019, owners Toby Craig and his daughter, Betsy Sole, acquired the winery’s first amphora (shown at right in the photo above). They were driven by a desire to experiment with a distinctive winemaking vessel. The initial amphora proved to be a success, prompting the acquisition of two more, and then two more the following year.

Mitchell emphasized that the decision was not only based on functionality but also on the visual appeal of these vessels, envisioning them as standout centerpieces for their winery. While amphora wines are more common in regions like Tuscany, he emphasized the uniqueness of having them in Cape May.

A Different Approach

What sets Cape May Winery apart is that they are currently the only winery in New Jersey utilizing amphorae. Mitchell mentioned that Alba, another New Jersey winery, recently acquired one as well, with their first vintage being a Chardonnay. He highlighted the scarcity of this winemaking approach in the region. He also noted that a couple of wineries in Long Island and Virginia have adopted it.

As we explored the tasting notes of their amphora-aged wines, Mitchell explained the distinctive qualities imparted by the concrete vessels. The porous nature of the concrete allows for a controlled introduction of oxygen during the winemaking process. This, in turn, softens the wine and contributes to a more rounded and homogenized flavor profile.

Mitchell drew comparisons between concrete and stainless steel fermentation, emphasizing the unique benefits of the former. “The concrete being fit and just the properties of concrete act as an insulator,” he said. “You don’t end up with temperature spikes during fermentation,” he said. “You have a very consistent temperature, easy to control.”

We continued discussing the advantages of the amphora during fermentation. Mitchell pointed to its insulating properties that maintain consistent temperatures and the shape that creates a natural vortex, ensuring even mixing throughout the process. Unlike traditional cylindrical tanks, the amphora’s design facilitates the suspension of sediment. This results in a more homogenous product without the need for manual stirring.

The interview moved on to the varietals that Cape May Winery has chosen to age in these amphorae. Mitchell expressed his commitment to making these wines the upper echelon of their estate series. Notably, their white field blend, sourced from a nearly 30-year-old vineyard, has been a consistent success across multiple vintages. He touched upon their use of amphorae for Sauvignon Blanc, Vidal Blanc, Pinot Noir, and Cabernet Franc, each revealing the distinctive characteristics of this winemaking method.

Looking Ahead

In discussing future plans, Mitchell shared the winery’s focus on growing their estate series, honing in on varietals that thrive in their microclimate. “The estate series is our main area of for continued growth,” he emphasized.

He proudly mentioned their recent accolade for the 2020 estate Cabernet Sauvignon, which won the Governor’s Cup for the best in the category. Additionally, Mitchell hinted at the possibility of venturing into sparkling wines, with new vineyard plantings geared toward producing high-quality sparkling varietals in the future.

As we wrapped up the interview, Mitchell reflected on the challenges of the recent vintage, characterized by unexpected rainfall. Despite the weather’s impact, Cape May Winery continues to thrive, offering a diverse portfolio of wines that showcase the unique terroir of the region.

The conversation provided a captivating glimpse into the world of amphora wines at Cape May Winery, showcasing a true commitment to innovation and quality winemaking in the heart of New Jersey. Cape May Winery’s dedication to innovation, combined with its unique microclimate, makes the winery a standout in the New Jersey wine scene. The amphora wines push the boundaries and showcase the potential of winemaking in this region.

Mike Mitchell of Cape May Winery and Vineyard, amphora, Jersey Bites, Marissa Muoio — Mitchell, winemaker

The Food Program

In addition to groundbreaking amphora-aged wines, Cape May Winery offers a culinary tapas experience that perfectly complements the exceptional vintages. The culinary program is lead by Mike Siegel, head chef. The renowned food program elevates the overall tasting experience for visitors.

Chef Mike curates unique food and wine pairings, creating a symphony of flavors that accentuate the nuances of each varietal. Guests can indulge in carefully crafted tapas dishes that harmonize with the amphora-aged wines, enhancing the sensory journey and providing a holistic exploration of Cape May’s terroir.

For those seeking a more immersive and intimate experience, Cape May Winery also organizes exclusive win pop-up dinners. These events allow guests to savor the winery’s premium selections alongside expertly paired gourmet dishes in a sophisticated setting.

The wine dinners offer a rare opportunity to engage directly with the winemaking team and chefs, gaining insights into the artistry behind both the wines and the culinary creations. With an ambiance set against the backdrop of the picturesque vineyard, these wine dinners at Cape May Winery provide a memorable and educational epicurean experience that reflects the winery’s commitment to excellence across all aspects of its offerings.

The next two wine pop-up dinners will be held on January 12 and February 9. As the sun set over Cape May, I left the winery with a newfound appreciation for the artistry and passion that goes into each bottle crafted at Cape May Winery.

Cape May Winery & Vineyard
711 Townbank Road
Cape May, NJ

Introducing the Avocado Bread Company

Fiona Sheridan

-

January 4, 2024

0

Say hello to the Avocado Bread Company: the first-ever brand to create plant-based bread products made with — you guessed it — ripe avocados! I had the privilege of speaking with Ben Rizzitello, the company’s vice president of sales and marketing. He shared fascinating insights into the inception of Avocado Bread and provided a glimpse into what lies ahead.

The Origin of Avocado Bread

The concept for the Avocado Bread Company originated in the kitchen of Anthony & Sons, an Italian bakery based in Denville. Known as one of the nation’s leading suppliers of bread and rolls, Anthony & Sons played a pivotal role in the company’s development.

“I was hired to grow the company — the brand — and what I was looking for was the next best thing for the entire industry,” says Rizzitello. “What I found was how avocado toast with a multigrain bread was growing in the food service segment year after year. So I thought let’s see if we can make an avocado-based grain bread.”

Through research and careful practice, the Avocado Bread Company was born. The signature bread is the Avocado Seeds & Grains Bread. Made with guacamole spice, it’s a healthy, clean-label, and vegan bread. Rizzitello says his main inspiration for this bread was “the growth of the everyday consumer’s awareness of avocados, and the features and benefits that avocados had to offer. How can we put it in bread to make to become unique? And different from our competitors and take our company to the next level?”

A “Better-for-You” Product

Rizzitello says what makes their company stand out from the crowd is that “we’re not just a baker or manufacturer of bread and rolls. We want to [provide for] the retailers, the food service industry, and the end user, which is the everyday customer. So yes, our experience is in baking and that’s our forte. But we also want to be a solutions provider to our customers in the sense that hey, our customer is looking for not only just a quality product but a healthy product. A better-for-you product.”

The avocado and guacamole spices give this bread a unique flavor. This product also provides health benefits, allowing you to enjoy it with the satisfaction of knowing you’ve made a health-conscious choice. “It’s a good fat,” he says. “It lowers blood pressure. It’s good for cardiovascular inflammation. There are so many different things that avocado brings to the table.”

How to Serve Your Avocado Bread

So what’s the best way to serve avocado bread?

“You can serve it with cheese,” says Rizzitello. “You can have it with more guacamole or hummus.” Or find another way to enjoy it!

The Avocado Bread Company at a recent trade show

The Avocado Bread company often exhibits at trade shows to show off its product and allow people to try samples. “As far as sandwiches go, we found when we were doing the trade shows, that the people loved it in a panini grill where we grilled the bread with a little bit of avocado oil to enhance the avocado and we added some cheese to it,” says Rizzitello. “We made sandwiches and we kept them healthy. We did tomato and Swiss cheese with turkey, and we have you have an avocado sandwich. Or you could do just a grilled vegetable and keep it as a vegan sandwich.”

Where to Find Avocado Bread

You can find avocado bread all over: in grocery stores, at delis, and in restaurants everywhere from Turks and Caicos, to Hawaii, and Puerto Rico.

On the local front, you can pick some up at area grocery stores including Stop & Shop and Kings.

Newark Airport Welcomes a Growing Culinary Scene

Alexa Chavarria

-

January 3, 2024

0

Newark Airport Welcomes a Growing Culinary Scene

In the usual travel scenario, a quick bite might be your go-to option. However, for long layovers or meaningful trips with a loved one, you might be looking for a more leisurely, sit-down dining experience. Let’s face it: The travel experience now begins at the airport. And travel has become a holistic, 360-degree experience. The Newark Airport hospitality group OTG recently announced two new additions in Terminal C: Nonna’s Kitchen & Bar and Victory Grille, catering to those needs.

The new restaurants will help expose travelers to the luxury and diversity of New Jersey’s vibrant culinary scene, making the airport a gateway to a sampling of what the state has to offer, ensuring a memorable introduction.

Nonna’s Kitchen & Bar

Inspired by Italian-American cultural traditions, Nonna’s Kitchen & Bar presents a modern and vibrant upscale trattoria, offering home-cooked meals reminiscent of an Italian grandmother’s kitchen. The restaurant features lively patterns, a wraparound bar, and signature round banquettes. Travelers enjoy a cozy dining experience with open kitchen views.

Victory Grille

Offering a totally different vibe, Victory Grille immerses travelers in the atmosphere of major sporting events worldwide with a 60 x 10-foot LED wall of multi-screens and ticker highlights. This dynamic destination offers extensive live sports viewing from every vantage point — placing travelers right in the front row.

Looking Ahead

These two new additions underscore how airports are evolving to offer more than just travel conveniences; they now provide unique and immersive experiences for travelers. Additionally, OTG’s expansion is powered by its proprietary flo™ Xgen technology, which enables travelers to place their food orders online for easy access.

The next time you find yourself in Newark Airport take a moment to explore and embrace the rich options available and be sure to check out Nonna’s Kitchen and Victory Grille, among the many other restaurants.

Jersey Foodies’ Favorite Bites of 2023

Jersey's Best

Fiona Sheridan

-

December 30, 2023

0

As we bid farewell to 2023, we asked nine Instagram food influencers in New Jersey to spill the beans on their favorite Garden State bites of the year. Read carefully to see which restaurant made the list twice!

@EatswithEmm (Emily Ponczek)

Menu item: Hot Julia pizza
Business: Emilio’s Wood Fire Pizza
Location: Nutley
@EatswithEmm says: “The Hot Julia is such an amazing pizza at Emilio’s! On the pizza is pepperoni, ricotta cheese, basil, pecorino romano cheese and Mike’s Hot honey! Talk about a delicious pie!”

Menu item: Bombolini
Business: Luigino’s Parmigiana
Location: Montclair
@EatswithEmm says: “The Bombolini at Luigino’s are the BEST! They are so light and airy and drizzled with Nutella and vanilla anglaise. Perfection!”

Chopped Grano antipasto salad at Grano, in Scotch Plains

Menu item: Chopped Grano antipasto
Business: Grano
Location: Scotch Plains
@EatswithEmm says: “The Chopped Grano Antipasto salad is my favorite at Grano! It has ham, salami, provolone, shredded mozzarella, black olives, roasted peppers, cucumber, and tomato and is dressed with oil and vinegar to make the perfect salad!”

@fo0odforfun (Bryanna Seddon)

Tableside mozzarella at Cafe 2825, in Atlantic City

Menu item: Handmade warm burrata-style fresh mozzarella
Business: Cafe 2825
Location: Atlantic City
@fo0odforfun says: “They make it right at your table and you can add on roasted peppers and prosciutto.”

Grilled mixed combination from Oyster Creek, in Galloway

Menu item: Mixed grill combination
Business: Oyster Creek
Location: Galloway
@fo0odforfun says: “Grilled shrimp, tuna, salmon, and scallops served with two sides at a casual waterfront seafood spot.”

French onion soup at The Smithville Inn, in Historic Smithville

Menu item: French onion soup
Business: The Smithville Inn
Location: Historic Smithville
@fo0odforfun says: “Topped with fried onions, bread, and a generous portion of cheese, it is the BEST cozy soup for soup season. The same soup is served at the Baremore Tavern, a more casual bar/restaurant attached to the inn.”

@FoodaholicNJ (Jennifer Nangano)

S’mores dessert at the Block, in Long Branch

Menu item: S’mores dessert
Business: The Block
Location: Long Branch
@FoodaholicNJ says: “Aside from being known for their steak dinners, they serve some decadent desserts.”

Wood-fired chicken parm at Ava’s Kitchen & Bar, in Kenilworth

Menu item: Wood-fired chicken parm
Business: Ava’s Kitchen & Bar
Location: Kenilworth
@FoodaholicNJ says: “Astounding—as was everything else I ate. If it were closer I’d eat there weekly.”

Baby artichokes with chickpeas at La Mondina, in Brielle

Menu item: Baby artichokes with chickpeas
Business: La Mondina
Location: Brielle
@FoodaholicNJ says: “Dressed arugula and Grana Padano is fantastic.”

@Gabriellaamariaa (Gabriella Mantilla)

Sixty-day dry-aged porterhouse, with cavatelli shrimp scampi at Ember & Eagle, in Eatontown

Menu items: 36 oz sixty-day dry-aged porterhouse, with cavatelli shrimp scampi (Note: these are separate menu items.)
Business: Ember & Eagle
Location: Eatontown
@Gabriellaamariaa says: “The 36 oz sixty-day dry-aged porterhouse has a mouthwatering tenderness and is rich in flavor. You don’t even need a sauce! Just ask for their homemade smoked salt. I highly recommend sharing it with your date. The pasta is also my favorite. I always tend to order it to go with the porterhouse, to give me all of my favorite things: pasta, seafood, and steak.”

Bang Bang shrimp at Waterside, in North Bergen

Menu item: Bang Bang shrimp
Business: Waterside Restaurant & Catering
Location: North Bergen
@Gabriellaamariaa says: “Bang Bang shrimp from the Waterside is crispy, creamy, sweet, and spicy — with just a few ingredients. It tastes like it should be the most popular appetizer on the menu!”

Black mamba sushi roll at Teak, in Red Bank

Menu item: Black mamba sushi roll
Business: Teak
Location: Red Bank
@Gabriellaamariaa says: “This has to be the best sushi roll I have ever had. It is a delicious explosion of flavors in your mouth. The black rice, shrimp tempura, and spicy lobster have an incredible savory taste and then you have a piece of sweetness from the banana! The tempura crunch and eel sauce just tie it all together!”

@justanotherfoodreviewpage (Marc DiPasquale)

The #2 from Wallington Deli, in Wallington

Menu item: The #2 (chicken cutlet, fresh mozzarella, roasted peppers, and balsamic)
Business: Wallington Deli
Location: Wallington
@justanotherfoodreviewpage says: “This is my go-to sandwich as I’ve been ordering it at least once a week from here for the past four months. The bread they use is next level, mozzarella, which is made in-house, is top notch, and the chicken cutlets are made fresh to order.”

Brisket from the Brisket Guy, in Springfield

Menu item: Brisket
Business: The Brisket Guy
Location: Springfield
@justanotherfoodreviewpage says: “Whether you are getting it in a sandwich or on a platter, the brisket from here does not disappoint. Super juicy, tender, and melt in your mouth! I literally call Trevon, the owner, the Brisket King.”

Hot Honey Heaven Pizza from Grumpy’s Pizza Co., in Saddle Brook

Menu item: Hot Honey Heaven pizza (San Marzano tomato base, pepperoni, crispy Chicken, ricotta, and Mike’s Hot Honey)
Business: Grumpy’s Pizza Co.
Location: Saddle Brook
@justanotherfoodreviewpage says: “This pizza is literally as the name states: Heaven.”

@megthings_ (Meghan Longo)

Menu item: “Omakase” Frutti di Mare
Business: Jasper Stone
Location: Monroe
@megthings_ says: “Selection of fresh seafood served omakase style. I loved this because it was super unique and different than the usual seafood tower. For the sushi and raw bar lovers, this is a must.”

Rigatoni alla vodka at the Pasta Shop, in Denville

Menu item: Rigatoni alla vodka
Business: The Pasta Shop
Location: Denville
@megthings_ says: “Homemade rigatoni vodka with prosciutto and peas. This is an iconic NJ restaurant with fresh pasta made daily. This dish was one of the best rigatoni vodkas I’ve ever had. You could taste the quality and love put into each dish.”

Eggplant fritta at La Mondina, in Brielle

Menu item: Eggplant fritta
Business: La Mondina
Location: Brielle
@megthings_ says: “Fried eggplant layered with red sauce basil pesto ricotta and mozzarella. If you love eggplant parm, this is next level. This probably could take the cake as the best eggplant dish in Jersey.”

@revciancio (David Rev Ciancio)

Miami Vice Cuban Sandwich at Cafe 28, in Passaic Park

Menu item: Miami Vice Cuban Sandwich
Business: Cafe 28
Location: Passaic Park
@revciancio says: “Making an incredible Cuban sandwich is truly an art form and many restaurants take shortcuts in creating one. Not Cafe 28 in Passaic! They’re using the highest quality ingredients and making the pernil in-house. I highly recommended getting one of these with their Cafe Freddo, an iced espresso experience like you’ve never had before.”

Menu item: Fugazzeta (classic Argentinian pizza)
Business: Ethan’s Pizza
Location: Paramus
@revciancio says: “Copious amounts of cheese between two layers of dough, with sliced sweet onions on top. It’s the double-crust offspring of an onion pizza, invented around 1900 in Argentina by Augustín Banchero and considered a melding of the cuisines of Argentina, Italy, and Spain. This might actually be the only Fugazzeta in New Jersey, a classic Argentinian pizza. This is in the top Fugazzetas I have ever had. Not your speed, that’s cool, you’ll get there. And you can customize any pizza at Ethan’s to your liking!”

TBB Cuban chicken sandwich from The Blended Bistro, in Cliffside Park

Menu item: TBB Cuban chicken sandwich
Business: The Blended Bistro
Location: Cliffside Park
@revciancio says: “A lot of people gave me grief over this one, claiming that a proper Cuban sandwich can’t be made with grilled chicken. To them, I say, ‘If you eat this and you don’t love it, we may need to check your taste buds into the emergency room.’ Everything at the Blended Bistro is incredible and this one will blow your mind.”

@thehungryytraveler (Jenna Piemonte)

Menu item: Smasher
Business: Eighty Twenty
Location: Westwood (inside B&S Kitchen)
@thehungryytraveler says: “In my opinion, these are the best in the state! I’m a huge fan of burgers and these are my all-time favorite.”

Garlic soy wings from Oiso BBQ, Fort Lee

Menu item: Garlic soy wings
Business: Oiso BBQ Pit
Location: Fort Lee
@thehungryytraveler says: “These wings are so crispy you can hear the crunch when you bite into them. And the flavor is amazing.”

Mexican street corn pasta from Flour, in Hoboken

Menu item: Mexican street corn pasta
Business: Flour
Location: Hoboken
@thehungryytraveler says: “This dish is flavorful and light, I would have never thought to make street corn pasta but it’s amazing! The agnolotti pasta complements the cream sauce so well.”

@tipsycritic (Kyle Getz)

Cannelloni from Luca’s Ristorante, in Somerset

Menu item: Cannelloni
Business: Luca’s Ristorante
Location: Somerset
@tipsycritic says: “This was a unique pasta dish! Spinach-infused cylindrical pasta stuffed with lobster/mascarpone brandy tomato cream sauce. I suggest washing it down with your favorite pinot noir at this cozy BYOB.”

Angry Parmigiana from Saly G’s, in Warren

Menu item: Angry Parmigiana
Business: Saly G’s
Location: Warren
@tipsycritic says: “This is by far my favorite chicken parm in the entire state. It is absolutely massive and comes butterflied and submerged in a spicy vodka sauce. A must-try for all taste buds and might require some sharing.”

Dry-aged bone-in ribeye from Toscana, in Bordentown

Menu item: Dry-aged bone-in ribeye special
Business: Toscano Steakhouse
Location: Bordentown
@tipsycritic says: “If you happen to visit this spot currently ranked as my number one steak in the state and come across this special on the menu, then you simply cannot leave without trying it. It’s a bone-in ribeye, dry aged in-house in their salt locker finished with a pastrami BBQ dry rub and topped with a root beer bourbon butter.”

NJ Restaurant Openings: New Year, New Bites

Alexa Chavarria

-

December 20, 2023

0

NJ Restaurant Openings: New Year, New Bites

As the new year approaches, New Jersey’s vibrant culinary scene continues to grow. Here’s a look at several new Garden State restaurants to keep on your radar, plus a few that are coming soon.

Bubbakoo’s Burritos, West Orange

West Orange welcomes Mexican-fusion eatery Bubbakoo’s Burritos. The restaurant has more than 100 locations across the U.S. and got its start in Point Pleasant. Stop in for a hibachi steak and shrimp burrito, Nashville hot chicken burrito, sriracha shredded pork nachos, and much more.

Bubbakoo’s Burritos
495 Prospect Avenue
West Orange, NJ

Cuban Eddie’s, Paramus

Known for its authentic Cuban flavors, Cuban Eddie’s has ambitiously expanded throughout the state since first opening in 2007. And now shoppers and locals alike can drop into the Paramus Park Mall for a flavorful lunch or snack at Cuban Eddie’s. Check out the bowls, burritos, and main dishes, including many gluten-free options.

Cuban Eddie’s
700 Paramus Park
Paramus, NJ

Cornbread Farm-to-Soul, Montclair

Montclair’s exciting dining scene now includes Cornbread Farm-to-Soul among its go-to spots. The fast-casual-style restaurant specializes in soul food, with ingredients from local farmers and shops. And while cornbread is most definitely on the menu, it is by no means the only offering. The Montclair location is the fourth spot for Cornbread, and the third in New Jersey. (Other locations include Maplewood, NJ; Newark, NJ; and Brooklyn, NY.)

Cornbread Farm-to-Soul
362 Bloomfield Avenue
Montclair, NJ

FiNNBAR, Frenchtown (coming soon)

Have you heard about FiNNBAR, in Frenchtown? It’s coming soon to the former address of the Frenchtown Inn, which closed in 2022. The new year will breathe life back into this Hunterdon County space, thanks to cookbook author and chef Cal Peternell. And guests who dine at FiNNBAR will be doing much more than enjoying a meal to remember. They’ll also be supporting Studio Route 29, a Frenchtown arts center and gallery for adults with intellectual disabilities. Works by Studio Route 29’s artists will be on exhibit and available for purchase at the restaurant.

FiNNBAR
7 Bridge Street
Frenchtown, NJ

Graze Caze, Ramsey

Who loves charcuterie? If you even thought about raising your hand, read on. (And even if you didn’t, read on!) Graze Craze, a new spot dedicated the art of charcuterie and the idea of enjoying food by way of “grazing,” has recently opened its first New Jersey location, in Ramsey. Open for pickup or delivery, Graze Craze has something for everyone, with customized themed boards including keto, vegan, game day, brunch, and more.

Graze Craze
88 E. Main Street
Ramsey, NJ

Il Forno a Legna, Raritan

Nothing compares to the goodness of wood-fired pizza. Located in Raritan, Il Forno a Legna, a newly opened pizzeria, serves dishes freshly made in made-in-Italy wood-fired ovens. And the menu goes far beyond pizza as well, with a wide range of appetizers, salads, and entrees such as pollo saltimbocca and veal marsala.

Il Forno a Legna
53 W. Somerset Street
Raritan, NJ

Il Porcellino, Egg Harbor Township

The Cardiff Plaza Shopping Center in Egg Harbor Township recently welcomed Il Porcellino. The Italian market offers homemade pasta, biscotti, deli meats, cheese, and more. Check out sandwiches such as the Milano and Sloppy Giuseppe.

Il Porcellino
6701 Black Horse Pike, Suite G3
Egg Harbor Township, NJ

Marimba Cafe, HackensackDiscover a unique cafe experience at Marimba Cafe, in Hackensack. The spot brings a CBD concept to the area, combining a cafe ambiance with premium cannabis brands and specialty coffee.

Marimba Cafe
10 Banta Place, Suite 124
Hackensack, NJ

Naoki Sushi, Lawrenceville

Looking for a new sushi dining experience? Check out Naomi Sushi, a recently opened sushi restaurant in Lawrenceville, headed up by Chef Naoki Tashiro. Experience a seven-course omakase sushi meal, or have a seat at the counter for a quick bite.

Naoki Sushi
2649 Main Street
Lawrenceville, NJ

PachaMama, Green Brook (coming soon)

Anticipate another exciting addition in the upcoming year: PachaMama in Green Book. The Peruvian restaurant will feature the creations of Chef Ricardo Ramirez, formerly of Mission Ceviche, in New York City. Set to offer an elevated pan-Latin cuisine-and-cocktails experience, the Somerset County space anticipates a late-January opening.

PachaMama
215 Route 22
Green Brook NJ

PrimoHoagies, Morristown

Sandwich enthusiasts, rejoice! Classic sandwich go-to, PrimoHoagies, is now open in Morristown. Place your order or stop in for Primo cutlets, Philly cheesesteaks, Schwartzies, and more. Available for catering.

PrimoHoagies
44 Speedwell Avenue
Morristown, NJ

Saffron, Red Bank

Recently opened in the heart of downtown Red Bank, Saffron brings a modern twist to traditional Indian cuisine. The interior features accents of gold and hand-painted murals. And the extensive menu includes dairy-free, gluten-free, halal, kosher, organic, vegan, and vegetarian options.

Saffron
31 W. Front Street
Red Bank, NJ

Pan Gregorian Enterprises: Moving NJ Diners Forward

Diners

Michael Gabriele

-

December 14, 2023

0

Pan Gregorian Enterprises: Moving NJ Diners Forward

Jersey Bites, Pan Gregorian Enterprises at the Graycliff, Moonachie, Michael Gabriele — The Graycliff, in Moonachie

The writer was invited to visit the event, and the meal was complimentary.

It was a behind-the-scenes glimpse at the diner and restaurant business when Pan Gregorian Enterprises Inc. held its annual meeting in early December at the Graycliff banquet hall, in Moonachie. Pan Gregorian shareholders and the group’s 12 directors gathered to network, sample food products, hear presentations on legal issues and best practices, and discuss financial issues.

About the Pan Gregorian Cooperative

The Pan Gregorian cooperative, founded 40 years ago, supports the efforts of Greek-American diner and restaurant owners. That support has become more critical in recent years as many companies and family entrepreneurs in the food service sector have struggled in the aftermath of the Covid pandemic.

In November, the Pan Gregorian group held a gala event at the Venetian in Garfield to celebrate its charitable donations to various organizations, especially those that serve the needs of children.

Jersey Bites, Andy Comodromos and Nicholas Kallas, Pan Gregorian Enterprises at the Graycliff, Moonachie, Michael Gabriele — Andy Comodromos and Nicholas Kallas

Meeting at the Moonachie confab, Nicholas Ladis Kallas, Pan Gregorian chairman of PGEI and the owner/operator of the popular Broad Street Diner in Keyport, along with Andy D. Comodromos, the group’s longtime outside certified public accountant indicated that $490,000 in subsidies were given to shareholders in 2022. In addition, $400,000 in rebates to food service manufacturers and $500,000
in rebates to food and beverage suppliers such as Pepsi Cola, also would be passed along to Pan Gregorian shareholders.

Management Advice

Tracy Armstrong, the co-chair of the employment law team and a member of the management committee at the law firm of Wilentz, Goldman & Spitzer, P.A., Woodbridge Township addressed the audience on essential legal best practices for restaurant business owners. As stated on the law firm’s website, Armstrong has over 25 years of experience representing employers across industry sectors in all aspects of
federal and state labor and employment law.

Jersey Bites, Tracy Armstrong, Pan Gregorian Enterprises at the Graycliff, Moonachie, Michael Gabriele — Tracy Armstrong

Among her points of advice, Armstrong urged Pan Gregorian members to meet regularly with their lawyers. She advised they review and update documents that involve contracts, insurance, leases, deeds, and the value of the business. She also advised that they create an employee handbook that spells out company policies. Such a handbook would help shield restaurant owners in any litigation involving harassment claims. This would demonstrate that the restaurant has clearly established policies to protect employees in such matters, she explained.

Jersey Bites, Bread Kones, Pan Gregorian Enterprises at the Graycliff, Moonachie, Michael Gabriele — Bread Kones

Tasty— and Helpful—Recommendations

As for new food products unveiled at the conference, New Jersey foodies should keep their eyes peeled for the “Bread Kone,” a concept developed in Greece, which will be rolled out in the United States in 2024. The company has established a bakery production facility on Long Island, in Farmingdale, NY.

The “kone” is a soft bread product baked in the shape of a large ice cream cone and decorated with sesame seeds. The kone can be stuffed to deliver a variety of appetizers and salads. This reporter sampled — and thoroughly enjoyed — a kone filled with meat and potatoes.

Other items on display included soft drinks, high-tech dishwashing equipment, soda dispensers, non-toxic cleaners, pies, pancake mixes, and plastic food-storage containers. There was an array of fresh, tasty samples of shrimp cocktail. Options also included a pan of bacon and pork patties, plus mini sausages, hamburgers, fried chicken and chicken quesadillas.

Sponsors and Accolades

Pan Gregorian Enterprises, headquartered in Kenilworth, received letters of congratulations from the Greek Orthodox Archdiocese of America and the Greek Orthodox Metropolis of New Jersey. Both are located in Westfield.

Sponsors attending and supporting the event included Pepsico Inc. (Pepsi Cola), Harrison, NY; Nestle SA, Vevey, Switzerland; Driscoll Foods, Wayne; Stanton Insurance Group, Cherry Hill; Alma Bank, Clifton; certified public accountant Comodromos Associates PA, Paramus; Olympic Payroll, Pine Brook; Aegean Sea
Cruises, Kavala, Greece; Hermes Expo, Old Bridge; Maximum Quality Foods, Linden; Anthony & Sons Bakery, Denville; Team Four Foodservice, Monroe, CT; the law firm of McCarter & English LLP, Newark; McCain Foodservice Solutions, Florenceville, Canada; Ray’s Enterprises Wholesale Meats, Newark; Ecolab USA Inc., St. Paul, MN; Clements Food Group, Hatfield, PA (Hatfield meats); LGI USA Inc., Newark; financial consultant J. Pappas, Little Falls; and Restaurant Graphics, Maplewood.

Andy Comodromos received a plaque to commemorate his four decades of financial services to Pan Gregorian Enterprises. He will be retiring at the end of 2023. Kallas has been the chairman of the organization for five years. His father, John Kallas, and George Manolios, founded the business cooperative in 1983. Their intention was to serve the business needs of independently owned diners and restaurants. Membership includes Greek-owned businesses in New Jersey, New York, Connecticut, Pennsylvania, Maryland, South Carolina, and North Carolina.

A Twist in the Tale

New Jersey’s Longest Wine List

Demystifying Wine

Tasting Stories, Not Just Wines

A Toast to Authenticity

Upcoming Events

Part of the Asbury Park Fabric

About Garden State Wine Growers Association

About the Food

The Dining Experience

A Standout Team Member

Consistency Is Key

About Ellery’s

Food and Drink

Specials and Events

A Meaningful Relationship

The Nuts & Bolts

Around the Clock Diner, East Rutherford

D’Serve, Flemington

Dipped ‘N Smashed, Hoboken

Farinolio, Summit

Giddy’s, Highland Park

La Colina Mexican Cantina, Cranford

Let’s Noodle, Morristown

Shake Shack, North Brunswick

Taco De Ojo Taqueria, Westfield

TNT’s Cafe, Blackwood

KPOT Korean BBQ, Lawrenceville

Sponsored

What?

When?

Session Time

Where?

Ticketing Info

Vendors

Food Vendors

The Method

A Different Approach

Looking Ahead

The Food Program

The Origin of Avocado Bread

A “Better-for-You” Product

How to Serve Your Avocado Bread

Where to Find Avocado Bread

Nonna’s Kitchen & Bar

Victory Grille

Looking Ahead

@EatswithEmm (Emily Ponczek)

@fo0odforfun (Bryanna Seddon)

@FoodaholicNJ (Jennifer Nangano)

@Gabriellaamariaa (Gabriella Mantilla)

@justanotherfoodreviewpage (Marc DiPasquale)

@megthings_ (Meghan Longo)

@revciancio (David Rev Ciancio)

@thehungryytraveler (Jenna Piemonte)

@tipsycritic (Kyle Getz)

Bubbakoo’s Burritos, West Orange

Cuban Eddie’s, Paramus

Cornbread Farm-to-Soul, Montclair

FiNNBAR, Frenchtown (coming soon)

Graze Caze, Ramsey

Il Forno a Legna, Raritan

Il Porcellino, Egg Harbor Township

Marimba Cafe, HackensackDiscover a unique cafe experience at Marimba Cafe, in Hackensack. The spot brings a CBD concept to the area, combining a cafe ambiance with premium cannabis brands and specialty coffee.

Naoki Sushi, Lawrenceville

PachaMama, Green Brook (coming soon)

PrimoHoagies, Morristown

Saffron, Red Bank

About the Pan Gregorian Cooperative

Management Advice

Tasty— and Helpful—Recommendations

Sponsors and Accolades

Latest Bites