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.
Check out the end of this article for a special discount code!
A fast-casual concept with Canadian roots and locations across North America, freshii is growing in the Garden State as well. In recent years, a few entrepreneurial NJ residents have opened freshii locations in Middletown, New Brunswick, and Morris Plains. Next up: A new freshii location is coming to Newark. The JerseyBites editorial team got the chance to catch up with one of the first Jersey people to open a freshii location.
freshii Opens in New Jersey
In March 2019, Joan and Kevin O’Hear opened a freshii in Middletown, NJ. Joan prefers to stay behind the scenes — working on bookkeeping and marketing efforts. On the other end, Kevin is the customer-facing ringleader of this freshii institution.
Everything is made fresh to order. freshii offers a range of bowls, salads, wraps, burritos, juices, all with a health-first focus. Individuals who are gluten free, vegan, vegetarian can order comfortably at freshii. And those who practice a ketogenic or paleo diet for allergy-related or personal preferences will also find options to enjoy.
A consistent menu across all freshii locations makes ordering easy.
Kevin O’Hear discusses the crowd pleasers, as well as his own favorites from the menu. “As far as bowls go, the Teriyaki Twist is really popular, along with our burritos, and seasonal specials right now,” he said. “For the most part we have one consistent menu, and that’s the beauty of a franchise — makes it easy for ordering. My personal favorite is the market salad, but this new sesame crunch salad is the bomb too.”
Making Tasty, Healthy Eating More Accessible
The menu remains consistent from location to the next. Owners receive an outline of combinations that freshii chefs believe to be the best choices. The bowls, salads, burritos, and wraps are all listed on the menu without proteins.
From there, customers can choose the sort of customization they prefer when ordering their Pangoa Burrito, for example. Protein options include chicken, steak, tofu, falafel, and hard-boiled eggs. This menu concept makes for simple substitutions or the easy removal of ingredients.
A newer addition: freshii’s Spicy Buffalo bowl
O’Hear told us about one newer popular pick. “The Spicy Buffalo bowl or burrito has been a hit with brown rice, romaine, aged cheddar, jalapenos, tomatoes, carrots, crispy wontons, hot sauce, Greek yogurt ranch dressing, and the customer’s choice of chicken, steak, tofu, or falafel.”
New Brunswick freshii
The Middletown freshii store as well as the locations in Morris Plains and New Brunswick now offer (for a limited time) a creamy roasted tomato soup, as well as pockets like the bacon and cheddar melt, the Buffalo chicken, and the Tuscan Veggii.
Bright and beautiful: freshii smoothies
Stumbling Upon a Life-Changing Opportunity
The appeal of freshii’s concept is a clear combo feel-good food options and invigorating, colorful plates with real health benefits. This is what drew the O’Hears and their family to eat their first freshii meal, several years back.
“Eight years ago, I hopped off a bus and it happened to be in front of a freshii,” Kevin recalls. “I was in software sales, racking up a million miles while flying and traveling to meet with clients.”
When he finally decided that he’d had enough of his sales career, the freshii concept made sense. The O’Hears jumped at the freshii franchise opportunity as it related closely to Kevin’s personal experience of eating fast food on the go. And more importantly, the menu catered well to their son’s dietary restrictions.
Joan said, “My son is celiac and there weren’t many gluten-free options at that time,” he said. “For a 10 year old back then, it wasn’t much fun to eat out. But we went there and loved it. My son’s been diagnosed for 18 years now and we’re very familiar with his allergy restrictions.”
All freshii locations offer catering
Catering: An Integral Part of the Business
The freshii concept includes catering. This element of the business has flourished in people- and business-heavy Northern New Jersey.
“We do a lot of catering,” Kevin said. “It’s a great alternative for businesses ordering lunch, for example. We are positioned in between two hospitals and our concept aligns with doctors’ offices.”
“We’ll have sales reps call in to have us deliver — we understand that it’s a nice change-up from the usual of pizza and subs for lunch. We send over 20 individual lunches with proteins on the side so everyone can decide whether they want chicken, steak, tofu, or falafel. Offices really like that they can feed everyone and make each person happy.”
With just over 300 locations in North America, freshii is stacking brand recognition in places like Florida and Texas. And New Jersey is the latest state to board the freshii Express. The current freshii franchises in NJ are working with the Canadian brand to expand throughout the Garden State.
In November, the freshii corporation came to an agreement that will bring six new locations to NJ, according to NJBIZ. What’s more, it seems these business owners are working together to grow the brand in Jersey. In fact, NJ franchisees have a joint contract to promote the brand as well as each individual business as they open throughout the Garden State.
Meet a Few of the Owners
Frank Stuto, of Monroe Township, is the owner/operator of the New Brunswick location. As an early adopter of the freshii brand, the 29 year old has found success since opening around key companies and institutions like Johnson & Johnson, Robert Wood Johnson, and Rutgers University.
The New Brunswick freshii also receives customers from events at the Heldrich and Hyatt hotels as well as regular business from residents in apartments above and around the New Brunswick store. Stuto plans to look to the current and upcoming freshii locations throughout NJ to continue the growth of his own store — and the brand as a whole.
Stuto also cares about it from a family perspective. “I have a personal connection with freshii after my father’s passing from pancreatic cancer,” he said. “I think a lot more about my health and wellness now. freshii was the perfect fit. The company has a health focus as its mission statement.”
“For us, customer service is a top priority,” Stuto said. “Coming in to see us, you can always expect to be greeted with a smile and leave with a great experience. I’ve also got great employees like our assistant manager, Bo Kim. Our guests can’t miss her — she greets them all with excitement and energy.”
Aside from the O’Hears’ location in Middletown and Stuto’s location in New Brunswick, brothers Greg and Ryan Lahr opened another freshii in Morris Plains, with plans for more soon.
Back in 2019, Greg Lahr opened his first freshii location in Morris Plains, NJ. Now he and his brother, Ryan, are building out a brand new location in Newark, NJ. The new location is expected to open this winter, across from the Prudential Center.
Discount Code
When you use the freshii app or website, enter the code MYFRESHII15 for a 15% discount at any NJ freshii location: Middletown, Morris Plains, or New Brunswick.
It’s a time for new beginnings — or just beginnings — in New Jersey. Join us for a look at the latest openings throughout the Garden State!
Breakfast at Bryant’s, Forked River
At this new spot in Forked River, New Jersey, breakfast can be more than just breakfast. You can get out of your comfort zone and start your day with something out of the ordinary. Breakfast at Bryant’s serves a range of flavors and options for pancakes, waffles, French toast, and more.
Hoboken just joined the Just Salad club, with the eatery’s latest location, on Washington Street. Stop in to eat clean, get quick service, and feel good about your decision. If you think salad is boring, you haven’t been to Just Salad.
Catch the conveyor belt and its seemingly neverending supply of hand-rolled sushi. Eat til you drop, with super affordable dishes starting at $3.70.
Kura Sushi 525 Washington Boulevard Jersey City, NJ
Madame, Jersey City
Are we in Jersey City, or are we in Paris? Madame, a new upscale French bistro with traditional cuisine and a creative twist, offers 100% IG-worthy specialty cocktails and an atmosphere worth writing home about.
It’s all in the name: the tacos at Taco-Tastic are indeed fantastic. This new family- and locally owned location is conveniently located in Lacey Mall, serving a variety of classics like burritos, bowls, tamales, and of course, tacos.
Prepare to love LaZeez, a new destination for an Indian street food experience, in Parsippany. Check it out for lunch or dinner, and enjoy an array of options including IndiMex fusion, Desiwali pasta, and more.
Attention cocktail lovers: Passaic’s new buzz-a-licious spot offers incredible signature drinks and creative tapas. One feature that caught my attention was the branded bread—order a burger to get your own!
Taste the flavors of Mexico at this new Point Pleasant restaurant. Spicy’s Taco & Tequila Bar is at the heart of the city and offers a lively dining experience. At Spicy’s, you can eat, drink, and hang with friends, all with the help of game nights and live bands.
Recently opened in Princeton, but with several other locations, Ani Ramen has made a name for itself for its signature craft ramen plates featuring a classic broth, custom-made noodles, and top-quality meat and veggie options. Most customers visit Ani Ramen exclusively to eat their famous “Umami bomb” and their mochinut, a Japanese-rice-cake-and-doughnut combination.
What’s old is new again, or so it goes for Village Hall. The building went up in 1894 — find it in the New Jersey Register of Historic Places. South Orange’s iconic Village Hall has had many other lives. It starts this new life as a beer garden in a beautiful setting.
Village Hall 101 South Orange Ave South Orange, NJ
For the each of the last five months I’ve been highlighting four different great New Jersey beers as a show of support for an industry that’s seen some significant challenges over the last couple of years. In the immortal words of Monty Python: Now for something completely different.
And by different, I mean the same. Sort of. Let me explain.
The Brewer’s Guild of New Jersey helps support, protect, and promote the Garden State’s craft breweries. The Brew Jersey project was created to give back to the guild. Participating breweries are producing Brew Jersey IPA as a fundraiser to support the guild. Craft brewers are notably very charitable but this time they are investing in their own future as industry. I started this series of articles, in part, as a way to explore NJ beer and learn about new breweries.
This month, it’s more about supporting them. So I picked up samples of Brew Jersey from four local breweries. For a complete list of participants, check out the Brewer’s Guild of New Jersey’s website.
Brew Jersey IPA – Northern Hemisphere
Kane Brewing Company, Ocean
Kane Brewing actually brewed two versions of Brew Jersey. The Southern Hemisphere version showcases hops from … you guessed it: the Southern Hemisphere. I chose the Northern Hemisphere variant, which revels in those Pacific Northwest hops that originally lured me into the world of IPA so many years ago. The light straw color belies a fairly rich body and the tropical fruit notes are foiled a bit by a slightly dank and earthy nose.
Brew Jersey IPA
Icarus Brewing, Lakewood
Icarus Brewing led the charge on the Brew Jersey project and created the open-source IPA recipe that is available across the nation for any brewery that wants to participate. Indeed, some out-of-state breweries have pitched in. New England IPA fans will love the big tropical fruit nose: Think papaya and mango. There is just enough lingering bitterness to keep this vessel from completely rolling over to the sweet side. The viscosity from a heavy dose of wheat and oats puts this right in Icarus’s wheelhouse. Congratulations to Icarus for initiating the effort and for a great beer!
Brew Jersey IPA
Wild Air Beerworks, Asbury Park
IPA isn’t really the raison d’etre of Asbury Park’s newest brewery. Wild Air Beerworks is all about lagers and wild fermentation but they’ve joined the cause anyway. As it turns out, they know their way around an IPA as well. You really can’t go wrong with Citra, Cascade, and Azacca as a hop profile. It’s a New England hazy IPA that leans a little to the West Coast style and is pretty crushable. Wild Air’s eclectic tap list and taproom decor most certainly make them worth a visit too.
Brew Jersey IPA
Carton Brewing, Atlantic Highlands
The folks at Carton Brewing will tell you that there is such a thing as a Jersey IPA. A key ingredient of that style is the Kolsch yeast they use for their flagship beer, known as Boat. This style of yeast keeps things crisp and dry which really highlights the citrus and earthy characteristics imparted by Carton’s choice of hops. Their version of Brew Jersey fits right in with their “Jersey IPAs” series, which is entirely appropriate — and tasty!
Over 30 breweries are participating in this fundraiser to support the Brewer’s Guild of New Jersey and many of them will release their versions of Brew Jersey over the next couple of months. Check the website for release dates.
