Welcome to month eight of my year of seeking out the best and most interesting beers in New Jersey. It was fairly mild this year but February is usually a month I would like to endure on the couch — with a blanket, remote in hand.
It’s March now, and the chill is still in the air. In the culinary world, weather like this calls for comfort food. So why not comfort beer? If it’s not already, comfort beer should be a thing! Here are a few great Jersey beers I recommend snuggling up with.
Hello Jerry
Double Tap Brewing, Whippany
Part of the class of 2022’s new breweries, Double Tap occupies the old Whippany post office. Philatelists will definitely find the bar top interesting. What better way to fight the cold and damp than with an imperial stout? Hello Jerry has all the roast, chocolate, and stone fruit character that you need to keep cozy. At 10.8% ABV it’s a slow sipper that pairs nicely with a good novel. When I was there, Double Tap had a number of stouts on tap and a Wee Heavy as well. That’s quite a bit of comfort!
Sacrifice for Abundance
Czig Meister Brewing, Hackettstown
Housed in an old carriage house in historic Hackettstown, Czig Meister has a wonderfully varied tap list. Nothing says comfort more than a classic English Barleywine, and Sacrifice for Abundance is not short on boozy warmth. It’s a dark contemplative beer that calls for thoughtful nonfiction or a gripping documentary. The booze is cut by a little sticky caramel that stops well short of being cloying. So, put on your jammies, throw on a blanket and let it snow. Or sleet. We’ll deal with it in the morning.
Better Year Bitter
Bull and Bear Brewing, Summit
The comfort inherent in a British Pub is taken up another notch in the little side rooms they refer to as “snugs.” A sip of an English Best Bitter puts me right in that room with a hunting Spaniel curled up at my feet. The Bull and Bear is, itself, a snug little main street style brewery in downtown Summit. Better Year Bitter has all the toasty biscuit notes that you’d expect from this unique British style. Let’s light our pipes and have a bit of chin wag, shall we?
Black Dynomite
902 Brewing, Jersey City
After starting out as a gypsy brewery, 902 Brewing now has a beautiful brick-and-mortar location in Jersey City. And just because it’s winter it doesn’t mean we don’t need a hop fix every now and then. Call it a Black IPA or a Cascadian Dark Ale, Black Dynomite has all those comfy chocolate and cinnamon notes backed by a powerful herbal hop punch. It was the beer that bridged the gap from amateur to pro for 902 and it’s pretty obvious why. Black Dynomite is elegantly balanced and a fine example of a style that warms my heart. Where is Cascadia anyway? I kinda want to go there.
‘Tis the season! As you may have already seen, Girl Scout Cookie booths are in full swing throughout local communities. Ocean Casino Resort is joining in on the fun (with a twist) while at the same time, supporting Girl Scout Troops in the Garden State, just in time for National Girl Scout Day, which is Sunday, March 12.
From now until March 30,Lobby Bar and Makai have added four cocktails to their already extensive and eclectic beverage offerings. These options not only pack the required punch, but Ocean will be donating $1 from every sale to the Girl Scouts of Southern and Central New Jersey. Stop by either — or both — of these spots to help contribute, and enjoy a fab cocktail!
Caramel Surprise
Can’t make it to AC this month? Try making one of these cocktails at home!
Caramel Surprise
1½ oz Three Olives vodka
1 oz chocolate liqueur
1½ oz Malibu
1 oz half and half
1 bar spoon of caramel syrup
Garnish: Chocolate and caramel drizzle
Garnish: Toasted coconut flakes
Build: Shake and strain
PB&B
PB&B
2½ oz Skrewball peanut butter whiskey
½ oz crème de cacao
2 dashes chocolate bitters
1 dash Angostura bitters
Garnish: Peanut brittle, laid across rim
Build: In glass over large cube, stir
Lemon Kiss
Lemon Kiss
2 oz Three Olives vodka
½ oz triple sec
1 oz lemon juice
1 oz simple syrup
Garnish: Half sugar rim and lemon wedge
Build: Shake and strain
The writer was invited to visit Ming restaurant, and the meal was complimentary.
A Personal Story
When asked to recall his decision, five years ago, to leave Delhi, India, for a career in the United States, Vipul Gupta, offers a warm smile. His long-distance career move led to his current role as corporate chef for the Mehtani Group, which owns several restaurants, including Ming, in Edison. He’s culinary director of Ming, where he has established a pan-Asian culinary philosophy and menu.
“I was ready to show my skills in America,” Gupta said, noting that he began his career journey with a four-year degree at Manipal University, a culinary school in India, along with two years of apprenticeship work. He knew the move was a major decision. “I was clear that I wanted to do this. My parents supported me, but some of my friends and colleagues were not so sure. Now, everyone is proud of me and what I’ve accomplished in the United States.”
Following his university studies and apprenticeships, Gupta became well acquainted with regional pan-Asian concepts. For 15 years, he worked as a chef throughout India’s vast hospitality industry. Having learned the fundamentals, he implemented his own techniques to create Ming’s dishes. His colleagues at Ming and the Mehtani group, many of whom have worked as skilled chefs for 20 years, embraced Gupta’s suggestions.
Vipul Gupta
The results of this collaboration were on display during a stellar feast one evening in mid-February at Ming, located in the Oakwood Plaza shopping center, at the intersection of Oak Tree Road and Wood Avenue in Edison.
A Panoply of Pan-Asian Flavors
The pan-Asian concept, as defined by Gupta, refers to a mixture of diverse, distinctive culinary traditions of China, India, Indonesia, Malaysia, Vietnam, and Thailand. A spectrum of dried chilies and chili oils, ranging from mild to intensely spicy, along with a curated selection of herbs such as basil, green onions and cilantro, represent the foundation flavors for pan-Asian vegetables, meats, and fish.
But that’s only half the concept. Gupta pointed out that his philosophy extends to cooking techniques — grilling, roasting, steaming, and broiling — that go beyond the familiar wok style of Chinese food preparation.
Ming interior
He credits his team of experienced chefs as being open to his concepts, creating new recipes and new styles of presentation for patrons. Gupta also indicated that the American palate (at least for dedicated foodies and restaurant goers here in New Jersey) is ready for and accepting of these pan-Asian dishes.
Gupta prepared a dazzling, nonstop feast for this reporter seated with other guests. The selection began with a fresh papaya salad. This dish, in its beautiful simplicity, hit all the bright “grace notes” of all the pan-Asian flavors mentioned by Gupta: cilantro, basil, and chili.
We moved onto Drums of Heaven chicken wings, and an especially delightful crispy corn salad with bell peppers and onions.
Drums of Heaven chicken wingsCrispy corn salad
And the evening continued with so much goodness, including the following:
Eggplant and scallion dish with herb butter
Nagasaki shrimp bao buns with spicy tempura sauce
Noodles with a mild basil/oyster sauce
Sautéed greens (broccoli, snow peas), baby corn, and water chestnuts
Tom yum fried rice
Crispy mushrooms dusted with rice flour in a rich Szechuan sauce
A hot hake platter, generously seasoned with black peppercorns and chili oil
Nagasaki shrimp bao bunsCassata ice cream cake
And yes, dessert happened. We enjoyed slices of a three-layer cassata Indian ice cream cake alongside a chocolate lava cake made for a sweet, beautiful finish to a sumptuous meal.
About the Restaurant
Ming first opened at this location in December 2000. Six months ago, the team had its rooms renovated. The restaurant’s comfortable décor features subdued, intimate lighting, grass cloth walls, hand-carved red woodwork, and colorful, rectangular-shaped chandeliers.
The waitstaff provides warm, friendly, professional service. Ming offers a full selection of wine, cocktails, and beer to pair with its savory dishes.
Throughout the evening we felt the reassuring serenity of Ming’s Buddha — a good-luck statue perched at the center of the restaurant. This gathering of foodie fans, the convivial interaction, and the beautiful meal we enjoyed were expressions of kindness, generosity, and mindfulness. Thank you, Ming. We are most grateful.
Ming
1655-195 Oak Tree Road
Edison, NJ
732-549-5051
Sushi, Italian, and shave ice, oh my! Check out these recent openings across the Garden State.
Cafe LaDeDa
Cafe LaDeDa, Highlands
Seastreak Ferry riders from Highlands, NJ, can now enjoy fresh gourmet coffee at the new Cafe LaDeDa located at the ferry terminal. In addition to the various coffee options, CafeLaDeDa has an array of breakfast dishes, yogurt parfaits, sandwiches, and baked goods. Vegan, keto, and gluten-free options are available.
If you’re in the Ocean City area and love Italian food, you’re in luck. CapoStrada brings Italian street food to the island, offering a range of options, including pizza, piadinas, and charcuterie boards.
A California-based spicy chicken franchise that got its start as a pop-up restaurant in 2017, Dave’s Hot Chicken recently opened its first Jersey location, in Wayne. At this chicken spot, you can eat anything from sliders and wings to chicken tenders and, of course, fries to accompany the many chicken options. Investors include Drake, Maria Shriver, Michael Strahan, and Samuel L. Jackson.
Dave’s Hot Chicken 57 NJ-23
Wayne, NJ
Eighty Twenty Smash Burger, Westwood
Eighty Twenty, Westwood
Located inside B&S Kitchen in Westwood, Eighty Twenty was recently named the best burger in New Jersey. No doubt this is related to the restaurant’s signature recipe of 80/20 beef, Vidalia onions, American cheese, and the house special: Mandy sauce. It’s fair to say there’s an Eighty Twenty frenzy for burger lovers in North Jersey. Starting as a pop-up and event caterer, Eighty Twenty has found a home for its unique brand of high-quality smash burgers and fries on Westwood Avenue.
Hawaiian food in New Jersey is not all that common. Even so, New Milford recently became home to Kailani, a Hawaiian shave-ice-and-ramen restaurant. At Kailani, you can have fun mixing and matching flavors to create unique and delicious combos of ice cream or enjoy some Hawaiian-style ramen.
Known for its fresh fish and unique interactive dining experience, this revolving sushi bar offers over 140 menu items. With a conveyor belt circulating throughout the restaurant, you can select handmade nigiri, sushi rolls, hand rolls, desserts, and more. If you’re craving noodles, or you don’t see the sushi that you’re looking for on the belt, not to worry. Each table has a tablet you can order from at your leisure. After preparing your food, the chefs send it zipping down an express belt, directly to your table.
After closing its doors for two months, La Bendita in Westfield has reopened and returned with a fresh and new look. The Mexican restaurant relaunched under new management, with an extension to its menu.
New to Sewell, the Lucky Elephant Cafe opened recently on Egg Harbor Road in Washington Township, NJ. You can order the popular piña colada smoothie or choose from a range of bubble milk tea flavors. This is the perfect place for locals as they serve a mega-lunch option, taking Thai food to the next level.
Recently opened, Ristorante LUCCA is the place to be for a romantic dinner. The combination of piano, wine, and dim lights makes Ristorante LUCCA an entire experience and an ideal date night spot. This elevated Italian restaurant offers an extensive collection of fine Italian wines.
This one is for the tequila lovers. Modern Mexican meets artisanal tequila in Cape May. Taco Caballito serves eclectic Mexican food and has over 70 different tequilas. Stop in for a unique, handcrafted cocktail and enjoy a taste of Mexico right here in the Garden State.
All about balance, Toastique serves a variety of savory and sweet toast. This gourmet toast-and-juice bar also offers fresh and colorful acai bowls and wholesome juices. It’s a place to get something that’s both delish and good for gut health.
Driving along the country roads and farmlands of New Jersey, it is commonplace to see paddocks of horses and cows grazing in pastures. Sheep, goats, and even alpacas have become ordinary sights. But, take a drive along the unassuming County Road 523 just outside of Flemington and you just might do a double take as you pass herds of bison grazing at Readington River Buffalo Farm.
Bison: the Other Red Meat
Bison is a popular choice of protein for many people who, like me, are looking for a healthier approach to red meat outside of beef. Or for those who have read unsavory things about the business of commercial animal husbandry.
Some consumers just want to branch out and try something new. But, whatever the reason, Readington River Buffalo farm is the only farm in New Jersey to offer such a unique (and tasty!) experience for over 25 years.
Scroll down to check out a recipe for red wine braised bison short ribs.
Where the Buffalo Roam
No stranger to farming, proprietor Erick Doyle grew up on a farm just a few towns away. He eventually moved to Colorado. Bison farms in Colorado are expected, but raising bison in NJ is far from conventional.
When the opportunity came along to purchase the dairy farm that would become Readington River, Doyle moved back to the Garden State to make it happen. The idea slowly became reality. While the farm also has eggs, beef, and occasionally locally made pies, it is the bison products that drive the business.
More than a Farm
A visit to Readington River is not like a stop at any other farm. Bison are not animals that you can pet or feed by hand, like a horse or a goat. They are truly majestic creatures. I am in awe at the sight of them whenever I go there.
The farm provides educational experiences by offering tours to school trips. The focus of these trips is not just to look at the bison. They provide children with the opportunity to learn about local agriculture and the environment.
Readington River Buffalo Farm also hosts events for all ages throughout the year, which Kristen Doyle plans and promotes.
Every May, visitors come for Red Dog Day. At this event, they can spot the youngest bison, known as red dogs. These bison were born in the spring.
Other annual events include harvest days, pumpkin hayrides, and a corn maze in the fall. Readington River is also a destination for yoga at the farm.
On my most recent visit to Readington River, Erick hinted that they may add some new summer events to the farm’s upcoming schedule.
Looking for More?
You can make a complete day out of a visit to the farm. For this, I recommend a winter hike. There are many hiking trails, for all levels of ability, close to Readington River.
A Climb with Mountain Views
Less than a mile away is the Peter Buell Trail (orange blazes), which is part of the Round Mountain Trail System. I found this trail, rated as “moderate,” to be well-marked and easy to follow. But it was also rocky and winds its way up the mountain for over 200 feet.
A Few Tips:
Allow enough time for completion
Dress warmly and in layers
Bring water and a snack
Do not attempt if you are unsure of your hiking abilities
The Easy, Yet Scenic Route
For beginner hikers or if you’re looking for a shorter trail, the Bouman-Stickney Farmstead Trail (orange blazes) is located 2.5 miles from Readington River. This trail includes a little bit of everything, including woods, meadows, open fields, and a small stream crossing. You will also spot historic farmstead buildings along the way.
You’ll find many other trails local to Readington River, and in the general area. Check the websites and virtual trail tours listed below to find one best rated for the abilities of your group.
Ready for Lunch?
With a farm visit and a hike under your belt, you might be wondering if it is time for lunch. I know I was quite hungry after my mountain hiking adventure! Luckily, Harper’s Table is just a quick drive from either trail location.
Local Eats: Harper’s Table
I have been following Harper’s Table for a while on Instagram and was happy to be in the neighborhood to try it. The casual spot offers local beer and a menu of both one-of-a-kind and familiar appetizers, pizza, entrees, sandwiches, and more.
Tomato and roasted red pepper bisque special
The tomato and roasted red pepper bisque special was a great way to warm up from the cold. It was creamy, flavorful, and very comforting. I was torn about what to order next.
The beet Rueben was calling my name, but the pickle bacon pizza with honey mustard and mozz sounded like such an interesting combination! In the end, I went with the beet Rueben served with fries. This includes roasted beets, sauerkraut, Russian dressing, and melted Swiss on rye. I enjoyed this excellent combination and I would love to make something similar at home.
Beet Reuben at Harper’s Table
Ever curious about new options to try, I did ask the server about the pickle pizza. He described it as a popular order and said he likes it. Maybe next time.
If you get over to Harper’s Table and try out the pickle bacon pizza, let me know what you think!
Readington River Buffalo Farm
937 County Rd 523
Flemington, NJ 08822
If you would like to try a bison recipe but are unsure where to start, I suggest short ribs.
With just a little prep, you will have a comforting winter meal that is worthy of company, a special occasion, or a quiet night in. This dish has become a Valentine’s Day tradition in my house.
Red Wine Braised Bison Short Ribs
(Technically serves 6, but in my house, it serves 2 with delectable leftovers)
Adapted from a NY Times recipe
Ingredients
Neutral oil
5 pounds bone-in bison short ribs
Salt and freshly cracked pepper
1 head of garlic, halved crosswise
1 chopped white onion
3 chopped carrots
3 chopped celery ribs
2 tablespoons of tomato paste
2 cups of dry red wine (I use burgundy. Nothing expensive, but use something you would drink.)
2 cups of beef stock (if store-bought, I prefer low sodium)
Fresh thyme
2-3 bay leaves
Preheat the oven to 275° F.
Sear:
Heat oil in a Dutch oven or heavy bottom, oven-proof pot with a lid. Pat the bison short ribs dry with a paper towel and season all sides well with salt and pepper. Sear all sides of the meat until nicely browned. Do not overcrowd the pot, work in batches if needed. Transfer browned meat to a plate.
Build Flavor:
Remove all but about 2 tablespoons of oil from the pot. Lower heat to medium. Place the garlic cut side down in the pot and cook undisturbed for 2-3 minutes. Add the chopped vegetables and season with salt and pepper. Stir the seasoned vegetables in the oil and drippings until well coated and cook until they are getting soft, about 5-10 minutes, stirring to not allow them to over-brown. Add the tomato paste and cook another 2-3 minutes, stirring everything together until the paste starts to caramelize.
Add the red wine and use a wooden spoon or spatula to scrape the fond and caramelized edges into the liquid. Simmer and reduce the liquid slightly, 2-3 minutes. Add the beef stock, thyme, bay leaves, bison short ribs, and any accumulated juices from the plate. Take care to place the short ribs fully into the liquid. Add more stock or water, as needed, to allow the meat to stay submerged. Bring the pot to a simmer, cover it, and place it in the oven.
Braise:
Cook until short ribs are tender and falling off the bone. This should take 3 ½ to 4 hours depending on the size of the ribs. Start checking at the 3-hour mark and every half hour after. Carefully take the pot out of the oven and transfer the meat from the pot. Strain the braising liquid to remove the solids and herb stems.
Finish and Plate:
While the meat is cooking, take the time to prep and time out your sides. Roasted vegetables, melting potatoes (Jacques Pepin or Foodnetwork.com), mashed potatoes, and polenta are all excellent with this dish.
I like to serve this dish family style, with the bison short ribs and gravy spooned over a creamy starchy side, a variety of salt and rosemary roasted root vegetables, and crusty bread to mop up the braising liquid. Leftovers keep perfectly and taste even better the next day.
The Monmouth Wine & Food Experience takes place Thursday, March 30, from 6 to 9 p.m., at the Molly Pitcher Inn in Red Bank!
Wainscot Media, the producers of that event, are excited to launch the event in Monmouth County after seeing their annual Bergen Wine & Food Experience sell out for the past two years.
What to Expect
Dozens of top drink vendors — including wineries, craft breweries and top spirits brands — will offer complimentary samples of their favorites. Some of the most popular local restaurants will be there as well, offering great tastes throughout the night.
And from now until March 1, tickets can be purchased for just $55 each — a $10 discount off the regular price. Space is limited at the Molly Pitcher Inn, so it’s best to order tickets early!
Brooklyn’s Seth Kessel Band will perform at the event
Guests will enjoy live entertainment from Brooklyn’s Seth Kessel Band, one of the coolest ensembles anywhere. And every attendee will receive a souvenir tasting cup and a swag bag of goodies.
Making a Difference
Two area nonprofit organizations will be supported by the Monmouth Wine & Food Experience: Coastal Communities Family Success Center, in Long Branch, and JBJ Soul Kitchen, in Red Bank and Toms River.
Event Details
When: March 30, 6 to 9 p.m.
Where: The Molly Pitcher Inn
88 Riverside Ave., Red Bank, NJ
(Valet parking available; ride-sharing recommended)
Ticketing Info: Tickets are available online! Take advantage of early-bird pricing: Early-Bird General Admission: $55, through March 1
That’s $10 off the regular price of admission!
Includes drink and food tastings, souvenir tasting cup, and swag bag.
Here we are in 2023 and I’m just over halfway through my first full “year of drinking Jersey.” Hard to believe, isn’t it? Before we get too far into 2023 let’s take a look back at 2022 and some of the breweries that made their debut last year.
Boundless Shade Saison
Wild Air Beerworks, Asbury Park
This place is as quirky as the VW Microbus that is parked inside — not outside — the entrance. Wild Air Beerworks specializes in the improbable mix of wild fermentation and lager beers. The ying and yang, or the dirty and clean, of the beer world.
The crazy thing is that they both do extremely well. And Wild Air has one of the most interesting tap lists I’ve seen. Boundless Shade is as quirky of a Saison you’ll encounter. Locally foraged hickory bark is introduced into the boil for a slightly smoky, or toasted, character. It’s a nice seasonal twist to a beer style I usually associate with warmer temperatures. Wild Air is off to a great start.
Decemberfest
Farmers and Bankers Brewing, Woodstown
Salem County’s first brewery is located in that southwestern corner of New Jersey that looks like midwestern farm country. As the name suggests, Farmers and Bankers Brewing is housed in a beautiful 19th-century bank building. Interestingly, the space was once the National Bank of Woodstown. This brewery-meets-restoration project has produced some very nice beer.
Decemberfest is a second batch of the popular Octoberfest Marzen Lager. (Nobody wants a great party to end.) It has a rich ruby red hue, velvety smooth malt character,and slightly dry ending which made it one of my favorites too. There’s a lot going on in and around this quaint little town. Now you have another great reason to check out the often overlooked Salem County.
Hoppy Pilsner
Birdsmouth Beer, Oceanport
Part of the massive revitalization effort going on at what used to be Fort Monmouth, Birdsmouth Beer is worth checking out. I grew up in the shadow of the fort and worked there for over a decade before it closed, so this was a nostalgic experience for me.
The brewery is located in the old commissary building. The space is in an area that is still a work in progress. But the brewery itself is bright and clean, much like the tasty lagers they make. For hopheads dissuaded by the thought of an all larger brewery, fear not.
Hoppy pilsner has enough bite to keep you happy without crossing the line and scaring off the craft beer newbie. In the growing popularity of pilsners, this one definitely stands out. If you think you don’t like lagers, Birdsmouth just might change your mind.
Building Sandcastles
Coastal Brew Works, Wall
Although currently still contract brewing, Coastal Brew Works did enter the marketplace over the summer with a season appropriate, hazy IPA. The hop combo of Sabro and Motueka give this tropical treat a heavy dose of coconut and lime. Works for me!
In the crowded space of NEIPAs, Building Sandcastles stands out as one that is serious about having a good time. Speaking of a good time, check out co-owner John Fladung’s podcast, The Lager Room Guys. I’m looking forward to Coastal finding a home soon and to seeing what else they come up with.
I believe that this small sampling of New Jersey’s brewing class of 2022 illustrates just how artistic and creative this state’s brewing culture is. Wouldn’t it be a shame to lose that?
Here’s to the entire brewing class of 2022! Cheers!
While February is certainly a quiet time at the Jersey Shore (a plus in my book), you can find plenty of exciting events and specials to experience for Valentine’s Day. If you’re looking for a romantic getaway close to home, take a trip to Wave Resort, in Long Branch, for luxurious accommodations, delicious dining, and live entertainment — plus some pampering in their gorgeous spa, of course.
Wave Resort in Long Branch, NJ
I recently had lunch at Wave Resort’s Branch Cantina. Since the restaurant is described as serving Mexican classics, I went in expecting typical smothered-in-cheese menu offerings. Instead, I was pleasantly surprised.
The menu consists of many small plates that I thought sounded both different and delicious. They also have a unique lineup of tacos. All of the dishes we tried were perfectly executed and you could tell the chef took his time putting together this well-crafted menu.
Branch Cantinas tuna tartare tostado
The Bara Crudo (raw bar) offerings instantly caught our eye. The octopus ceviche, tuna tartare tostado, and an aguachile verde with jumbo Gulf shrimp were light, refreshing, and absolutely delectable.
Branch Cantinas octopus ceviche
And, if you like tequila, you’re in luck. Check out the Tequila Menu and reserve an overnight stay.?
February 11 to 14: Check Out Branch Cantina’s Valentine’s Pre-Fixe Menu
“I love any reason to celebrate and especially Valentine’s Day,” said Daniel Schreiber, executive chef. “You’re showing your appreciation for someone you care for. If we can give you an amazing meal while you’re spending quality time, we’re helping be part of that experience.”
The Valentine’s pre-fixe also includes a half-price wine menu and pairing.
Make It a Valentine’s Vacation with the Wave of Love Package
Since Valentine’s Day falls on a Tuesday, why not make a long weekend of it and take advantage of the fantastic deals going on at Wave Resorts?
Enjoy up to 20% off all rooms and suites, a bottle of champagne on ice, delivered — six delectable chocolate-covered strawberries, and gorgeous rose petals adorning your room upon arrival.
You will also receive a $100 dining credit to Branch Cantina or our cozy coffee shop, Boardwalk Café, and a late checkout, at 12 p.m. Opportunity alert! Use your dining credit toward the Valentine’s Day pre-fixe dinner at Branch Cantina.
Explore the luxurious spa offerings and event programming (see below) to complete your getaway. This offer is available for stay dates from February 1 through February 28, 2023.
Check out the Wave Spa specials
Live Weekly Entertainment at Boardwalk Coffee
6 p.m. to 8 p.m. unless otherwise noted
2/2 Live music with Amanda Lyons
2/9 Live music with Kevin Hill
2/11 Live music from The Wright Trio (7 to 9 p.m.)
The Red Velvet Latte Love will be offered through the end of February. And pick up chocolate-covered strawberries: $25 for a sleeve of six.
Coming Up at Wave Resort
March 17 — St. Patrick’s Day at Branch Cantina: Corned beef and cabbage tacos, shepherd’s pie empanadas, Irish nachos, and drink specials.
April 9, 10 a.m. to 3 p.m. — Easter Brunch Buffet: Complimentary mimosa or champagne with each adult ticket
$95 adult, $55 kid Two seatings will be offered
For an ex-corporate medical device executive without a background in hospitality, Joachim “Kim” Costagliola can run a restaurant. After retiring from a global medical device manufacturer more than 15 years ago, Costagliola had visions of a quiet life at home in Bergen County, New Jersey. But one night out for cocktails and dinner with his friend and (who also happens to be a real estate mogul) quickly turned him into a restaurateur.
Esty Street owner Kim Costagliola and general manager Steven Borchers celebrating New Year’s Eve with their guests
“In 2008, I bought the restaurant without five minutes’ experience in the hospitality business, at the suggestion of my dinner mates.” The rest of the story is an incredible, 14-year journey that brings us to today.
Hearing the story, I had no idea whether to laugh, cry, or call BS. Moving on, I quickly understood that this was no joke. Kim called his general manager (or better yet, maître d’) over. Along with Kim, Steven Borchers explained that their collective goal is to provide food and customer service so astounding that guests will make a new reservation directly after finishing dinner and dessert at Esty Street in Park Ridge, NJ.
If you know anything about working in hospitality, it’s an understatement to say this goal is a tall order. Most restaurant owners are simply happy to get people in and out the door without any hysterics or some sort of complaint. Instead, Esty Street’s mission statement leaves zero room for error, no “off” nights, and certainly no overcooked steaks.
The Food
After emphasizing that Esty Street was no steakhouse, Kim proceeded to tell me about the quality cuts of meat on his restaurant’s menu.
“We’ve become known for four bone-in cuts of meat that are just over the top,” said Costagliola. “We serve a center cut, the bone-in filet, a bone-in NY strip; a dry-aged, bone-in ribeye; and a 27-day, wet-aged 40-oz tomahawk on an astonishing 18-inch bone. These are now staples of our restaurant. They never change.”
At one point, another popular dish met the chopping block, and the Esty Street team couldn’t believe the feedback. Steve, Esty Street’s GM, who hails from Montvale, NJ, and is a 12-year Esty Street veteran, gave me the full rundown.
“A while ago we changed our Chilean sea bass to halibut,” he recalls. “We underestimated what our guests’ reaction to this change would be. People refused to come back until we put the sea bass back on our menu. So, in keeping with our mantra, ‘the customer is always right,’ the Chilean sea bass, pan-seared in a citrus beurre blanc sauce, served over seasonal vegetables and plated with a vegetable and shrimp risotto is back on our menu. Once the word got out, our phone was ringing off the hook. It is our most popular entrée.”
Sea bass aside, most of Esty Street’s menu is subject to change seasonally. And right now, many Esty Street guests are choosing the lobster Caesar salad, the umami special, or the tuna tartare, followed by a dessert like the cocotufo.
“Our signature lobster Caesar salad is not traditional,” explained Borchers. “It’s served with roasted peppers, candied pecans, avocado, half of a fresh-shucked lobster, and some crispy bacon for a smoky, crunchy taste.”
Esty Street’s tuna tartare
Others enjoy Esty Street’s tuna tartare, served with sushi-grade tuna, avocado, sriracha aioli, lime miso vinaigrette, black garlic, and wasabi caviar.
Esty Street’s umami salad
Esty’s umami special is a salad of diced Ora King salmon, colossal crab meat, and seaweed in a wonton bowl. The bowl is surrounded with tuna sashimi and spot prawns, and it’s garnished with mango chutney, wasabi caviar, soy, and fresh ginger.
After-Dinner Delights
If the steaks, seafood, and fresh fish on the menu aren’t enough, the restaurant has some interestingly unique desserts that can cap a great meal.
“When I was a kid, Mounds was my favorite candy bar. There was nothing better as far as I was concerned. I loved it so much.” smiled Kim. “Years ago, I told this same thing to our chef at the time. A couple days later he walked into the dining room with a dessert — hailing it as his recreation of a Mounds bar.”
The cocotufo
The cocotufo is homemade coconut ice cream, homemade coconut brittle frozen into a ball and held together by a magic chocolate shell. “We pour the magic shell table-side as our guests watch it harden over the ball of coconut ice cream,” said Costagliola. “It’s a play on coconut and tartufo and is our most sought-after dessert.”
The Experience
I spoke with Kim and Steve near the end of 2022. They told me about their epic Christmas party, which brought families together for great food, cold drinks, and smiles galore. Their description of the party sounded not only fun, but inviting. I could only imagine this vibe has made its way into their restaurant work and ongoing goals toward great customer service.
“We truly believe the customer is always right,” said Costagliola. “Fourteen years later, we’ve survived COVID and kept the vision I had of an elegant place for guests to sit and enjoy themselves. When someone comes to dine, they can sit — I don’t rush people out. I teach my staff that the customer is our guest. It’s if I had invited you to my home to dine with me”.
Anyone who has ever worked in restaurants understands that having one great day or even one great year does not make a great restaurant. Every day brings new challenges and provides another opportunity for a restaurant to prove its worth, or not.
“There are a lot of restaurants with great food and menus,” Kim said. “A lot of them with great waitstaffs, and great ambiance. What Steve and I have tried to do is weave these three things together to create the ultimate guest experience. It’s consistency, day after day, that keeps guests coming back.”
Steve with best-selling author Mary Higgins Clark at Esty Street’s most coveted table: the library corner. Clark, who passed away 2020, was a regular at the Park Ridge spot.
Esty Street History
While Costagliola has owned the restaurant for almost 15 years, the space goes way back. In the 1920s, Park Ridge, NJ, was mostly farmland. The building now known as Esty Street used to be a cafeteria and boarding house for migrant workers during the picking season.
As the farms moved out and neighborhoods moved in, one couple bought the place and turned it into a packaged goods and red sauce Italian restaurant called Benovies. Here guests could get a bite to eat, bring home some takeout, enjoy a few libations, grab some pizza, play shuffleboard, and hang out. It was a real all-in-one experience. Costagliola admitted he hung out here in the late ’60s with friends. He had no idea then that he would one day own the place.
Then in the late 1980s, a local restaurant owner bought the place from the Benovies. He turned it into Time Out, a shot and beer place.
A few years later, in the early ’90s, a Cornell University graduate bought Time Out and renamed it Esty Street, after the street he had lived on in Ithaca.
Kim (far right) and Steve with famed Napa Valley winemaker Kathryn Hall at a recent book signing and wine dinner at Esty Street.
What’s Old Is New Again
When Costagliola was looking for his restaurant, Esty Street really was not on his radar to buy, but he frequented the place often. After 36 years with a corporate medical device company, he retired at 55. He was over retirement in less than a year.
“I wanted to own a restaurant since I was a little kid,” said Costagliola. “It’s probably due to my Sicilian upbringing and all our large gatherings when I was young. I always remember all of us being so happy when we were out to dinner or lunch. Then I recalled my medical device experiences. I was never educated in the field but was successful. So why couldn’t I do the same with food?”
At first, Costagliola kept the restaurant in place. He recalled people’s comments: Oh, another rich guy who thinks he can manage a restaurant? Three weeks into his endeavor, he realized there had to be a change or else he would be out of business just like some people were betting on.
“It was a place to eat — not dine. What the area needed was a unique dining experience. The circa-1960s dining room got a remodel with a design firm,” said Costagliola. “I wanted to have a Manhattan-like restaurant right here in Park Ridge. I thought it could be reminiscent of a 1950s supper club — a library corner with books, a 60-person seating arrangement, and a cozy bar complete with a fireplace.”
By Valentine’s Day 2009, Costagliola reopened, according to his vision: A restaurant with great food that was also comfortable enough to facilitate a warm, memorable experience. He implemented a new kitchen, wait-, and barstaff, as well as a New York-style menu.
“I’ve been labeled as uber confident — nothing shakes me,” said Costagliola. “I am patient and don’t get upset easily. And I don’t make knee-jerk decisions. I let plans run their course before I say whether [something] is working or not. I’ve gotten this far and I’m 70 years old. I plan on being around for another 70.”
Esty Street
86 Spring Valley Road
Park Ridge, NJ
201-307-1515
With the first Friday the 13th of the year already behind us, and a nine-month wait until the next one, here’s the story of one writer’s recent adventure.
An Adventure Begins
It was a mild, cloudy Friday. I motored through the hinterlands of western New Jersey on Route 94. It was a good time to stop for lunch at a diner. All of the familiar, reassuring sights, sounds and aromas were on display: Stainless steel, neon lights, eggs sizzling on the grill, coffee being served, friendly waitress chit chat, a hulking lunatic wearing a hockey mask and holding a bloody axe, customers conversing and munching on French fries, and…
Hey, wait a minute: a hulking lunatic? What’s he doing here? What’s going on? Where am I?
Why Blairstown?
Suddenly, it all became clear. It was Friday the 13th and this reporter had stumbled into the vintage Blairstown Diner. A nice chap named Brian Emenheiser, of Allentown, was the full-costumed re-enactor portraying Jason Voorhees, the murderous, gruesome fiend from the Friday the 13th movie franchise.
Jason with a few local friends
The first installment of the movie, released in 1980, included a spooky interlude that featured this diner as part of the scene. Devoted fans of the cult classic film regularly visit the diner whenever Friday the 13th happens during a calendar year.
Sure enough, the place was packed and people — dressed in black Friday the 13th shirts — posed for selfies with Emenheiser in his Jason gear, all in good, scary fun. Stuff like this only happens in New Jersey, the indisputable diner capital of the universe.
About the Diner
Gary D. Wishnia purchased the iconic eatery in 2019. On this day in 2023, he smiled from ear to ear, enjoying the buzz and convivial interaction between patrons and Jason. Wishnia has remodeled the diner’s exterior while retaining its hometown charm.
Sitting at the counter, Wishnia was a happy man and proud steward of this historic, prefabricated, modular, factory-built Jersey diner. Under his leadership, the Blairstown remains a time-honored outpost in a rustic region of Warren County.
The diner faithfully serves the needs of area residents, travelers, hunters, fishermen and -women, and horror movie fans. Jersey Bites covered the diner’s 70th anniversary right after Wishnia became the new owner.
Have You Heard About the Omelets?
Omelets were the big mover on this Friday the 13th. Yes, there were burgers, club sandwiches, and pancakes on the tables. But omelets of all shapes, sizes, colors, and ingredients were the favorite fare.
This reporter went with two eggs over easy on a roll — simple, unadorned and delicious — but splurged on dessert: chocolate pudding with a generous topping of whipped cream. The dark, smooth coffee was especially tasty as well.
A serious omelet in its early stages, on the flat-top grillA serious omelet, ready to eatEggs over easy on a rollTurkey club and fries
The Diner’s Early Days
The Paramount Dining Car Company of Haledon built the Blairstown Diner in 1949. An invoice, dated August 24, 1949, documents that Charles Simonson, the original owner, paid Paramount $515 for the “transport of diner number 607 to Blairstown.”
The Simonson family sold the business in 1983 and, after several changes in ownership, Panagioti (“Pete”) Apostolou, a skilled, veteran diner man, bought the eatery. Apostolou ran it for 30 years.
Apostolou died in 2018 and his son, Peter, briefly managed the business. “This diner is a living, breathing thing. People rely on this place,” Peter said during a September 2018 interview, honoring the legacy of his late father.
The diner underwent a major renovation in 2005. PMC Diners, the descendant of Paramount, upgraded the roof and completely redesigned the façade. They also created a single front vestibule entrance in the center of the structure.
Customers continued to pour through the front door and the jovial wait staff kept pace, delivering omelets from kitchen to tables. It was time to carry on and say goodbye to Jason and Wishnia. I offered good luck and happy new year, until we meet again.
Looking Ahead
The next Friday the 13th will happen in October. Mr. Emenheiser promised that he would return. Mark your calendars.
Gary D. Wishnia
This was a mild, cloudy Friday in January. The strong current of the Paulinskill River flowed under the historic Blairstown Footbridge, located adjacent to the diner. Black bears, deer, and raccoons rambled throughout the woods that line Route 521. Trucks, vans, and cars traveled along Route 94.
Each morning, a living, breathing thing known as the Blairstown Diner awakens, just as it has for more than seven decades. Yes, people rely on this place. Breakfast is served beginning at 7 a.m. All is well in Blairstown. All is well.
Local bar, restaurant, and entertainment group BarCo Brands, best known for Deal Lake Bar + Co. in Loch Arbour, has announced it has reached a deal with Marilyn Schlossbach to acquire her businesses on the boardwalk in Asbury Park. The group has offered employment to all existing managers and staff and plans to continue to operate with only brief closures for training and cosmetic changes to the interior.
Transitional Concepts
BarCo brands will operate what it describes as transitional concepts for the spring and summer 2023. Future plans will involve a shutdown and full renovation between November 2023 and March 2024, with a grand opening April 1, 2024. At that time, the new concepts will be unveiled. Although they are not releasing the details of those concepts at this time, the group has indicated that it wants to preserve at least one aspect of the prior operation.
BarCo’s four operating partners, from left: Phil Villapiano, Tim McMahon, Andrea Pappas, Greg Bartz
Looking Ahead
“We have all been enthusiastic customers of APYC over the years. While the name will be changing, we plan on maintaining the vibe when we redesign that space. And just as we have done at Deal Lake Bar + Co., we plan on continuing the commitment to enhance the local music scene,” says BarCo Brands cofounder Phil Villapiano.
Founded in 2017, by Andrea Pappas, Greg Bartz and Phil Villapiano, BarCo Brands is the creator of Deal Lake Bar + Co. The American-style bar and restaurant with an open concept boasts three bars and a large outdoor dining area located in nearby Loch Arbour, NJ. Bolstered by the addition of Tim McMahon last year, the group has been on a rapid growth trajectory.
Rendering of Baseline Social, presently under construction on the grounds of Ft. Monmouth.
In June, BarCo Brands will open Baseline Social, a 17,000-square-foot entertainment complex on the grounds of Ft. Monmouth. It will feature three bars, over 300 seats inside and out, and five virtual golf bays.
Surviving the winter blues is much easier when you have delicious, curated three-course restaurant menus to look forward to…especially at great prices. Skopos Hospitality Restaurant Group announces their first-ever restaurant week, kicking off January 23 and running through February 12. North Jersey residents can experience curated prix-fixe menus consisting of their favorite menu items and some new menu items as well.
The Barrow House cauliflower app
Restaurant week will be taking place at all six Skopos Hospitality restaurants: Cowan’s Public in Nutley, The Barrow House in Clifton, The Vanguard in Harrison, Gus’ Last Word in Wood-Ridge, Franklin Social in Jersey City and their newest location — The Parkside Social in Verona. All Restaurant Week menus can be found online at each of the restaurant’s websites. Guests can visit their favorite Skopos Hospitality restaurant and take advantage of the unique prix-fixe menus at Skopos’ sister locations too. Reservations are highly recommended.
The Barrow House chicken Milanese
Guests will also be dining for a cause. Skopos Hospitality will be donating a percentage of all Restaurant Week sales to New Jersey ProStart National Restaurant Educational Foundation, a 2-year industry-backed culinary arts and restaurant management program for high school students. The program reaches approximately 165,000 students in the United States. Skopos Hospitality is excited to be partnering with them for this fundraiser.
The Parkside Social warm sugar doughnuts
Website links to each Restaurant Week menu are as follows:
Established in 2015 by brothers Tom and Dean Maroulakos, Skopos Hospitality Group has rapidly expanded, now managing six restaurant concepts and a speakeasy in the northern New Jersey region. Skopos aims to bring a fresh take to the food and beverage industry in New Jersey, centered around exceptional hospitality set in spaces that offer escapes from daily life while complementing the unique food and beverage programs at each venue. For more information on Skopos and their dining experiences, visit www.skoposhospitality.com.
