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New Jersey Nick’s Pick: Hibernia Diner

Pamela Dollak
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In case you haven’t heard of me before, my name is New Jersey Nick, and I’ve been scouring the Garden State looking for all the best Good Food That’s Bad For You. Burgers, Fries, Dogs, Burritos, and anything else that you need to jog off the next day. No fancy places for me. Just burger joints, diners and haunts favored by adventurous eaters and carnivores alike. I find the best places, and I hope you go give them a shot.

Being a self-proclaimed burger expert, I often get suggestions about the burgers I should try across the state. Since its my job to seek out and catalog New Jersey’s best burgers, I kept hearing that the Hibernia Diner in Rockaway was one of the best around. So naturally, I knew I would be going here sooner or later. In fact, I stopped 3 or 4 times for both dinner and breakfast, just to make sure it was good. So how was it? Lets take a look.

Appy’s– The Hibernia Diner has a bunch of different appetizers I wanted to try. There were the battered corn nuggets and broccoli bites. This was a mix of the battered nuggets where some were filled with creamed corn and others had corn and broccoli. Since they’re full of veggies, you can pretend its healthy even though your heart knows its a lie.

The Tres Queso Quesadilla was a treat too. The mix of queso cheese and Monteray Jack combined to make it tastier than the average diner quesadilla, which, lets be honest, normally becomes a mess of cheddar and American cheeses melted between tortillas.

When it comes to jalapeno poppers at diners, there’s two types: the good kind with breaded, fried jalapeno peppers with nacho cheese filling and the confusing, less satisfying version with cream cheese on the inside. If you’re a fan of poppers, you’ll be glad to know that Hibernia diner got it right and went with the nacho cheese version. Very Cool.

But Nick, what about Breakfast?– Just like most respectable diners, Hibernia Diner serves breakfast all day. For egg lovers, there’s a large omelet selection. Each omelet comes with a choice of toast, bagel or English muffin, which is cool because most places give you toast only. The morning sandwiches are made to order with choices of meat, cheese or no cheese and type of bread. Check out the sausage and cheese sandwich I got with a big helping of cut up turkey sausage links on it.

Other breakfast highlights included some big, thick pancakes and diner favorite Taylor ham. Taylor ham never fails. (Also, I must make a point of this: it is not a pork roll, it is Taylor Ham. You call it a pork roll, you’re doing it wrong, PERIOD.)

Appetizers are good, and breakfast is the most important daily meal. I know what you’re here for, though. You want to know about the Hibernia Diner’s burgers.

The Burgers – When it comes to the burger joints and diners, I really value a good selection of burgers, especially burger creations you can’t get anywhere else. The Hibernia Diner’s got a handful of one-of-a-kind Angus Beef Burgers you need to try.

The Papa Louie’s Blue Burger was really unique. Its an Angus patty topped with red onion marmalade and crumbled bleu cheese. The marmalade gave it a jelly-like sweetness, but the bleu cheese keeps it in check so that its not so sweet as to overload the delicious Angus beef. This one was a good burger.

Next, I had to try the strangely alluring Ala Napoli Burger. This was again an Angus patty but its topped with tomato basil sauce, smoked mozzarella and cherry peppers. The mozzarella’s smoky goodness smelled so go as soon as the burger showed up at the table. It was noticeable over all the other food that was ordered. This one was totally different than the other burgers I tried as it had a hearty taste and robust, smoky flavor. This was really a restaurant quality taste and not something I was expecting from a diner burger.

The burger I enjoyed the most was the Texas Campfire Burger. This Angus burger came covered in BBQ sauce, bacon and topped with frazzled onion straws and cheddar. I’ve had a soft spot for barbeque burgers as of late, and I wasn’t disappointed with this one. Frazzled onions make a perfect dry compliment to soak up the sauce so it doesn’t leak all over your shirt. (Yes, this is a big problem for me, as gravity is not my friend) Also, bacon belongs on a burger, and this wasn’t chintzy, thin bacon, either. This was a good burger that I’d recommend every time.

There was also a bunch that I didn’t get to try, like the Big Ben Burger with smokey bacon and cheddar on an English muffin; the Aztec with salsa, guacamole and pepper jack cheese; and the intriguing One Eye’d Jack, which is topped with a Sunny Side Up egg and slice of pepper jack cheese. I’m going back. I need to try these burgers!

And for Desert – You must eat the delicious, amazing, all around awesome PB Blast Pie. Its a peanut butter mousse pie but the mousse has the consistency and sugary sweetness of cookie dough all inside of an Oreo cookie pie crust. It is so rich and sugary that some people (like my wife) can only take one bite. If you are one of those people who thinks that there is such a thing as ‘too sweet’ a piece of pie, ordering this would be a disaster for you. If, on the other hand, you love peanut butter and chocolate desserts, it is a must purchase, but I would advise you to split it with a friend.

So yes, I loved this diner! One of the best in Morris County, and one of the best I’ve been to in the state. Go there if you want a good breakfast or want to get adventurous and try to conquer the PB Blast. If you’re a New Jersey Burger hunter like me, you should definitely hit this place up. Do not miss out on the Angus selections their serving here! What are you waiting for? Start driving to the diner!

Know of some Good Food That’s Bad For You that you think Nick should try? Send your suggestions of New Jersey’s burgers, hot dogs, burritos and more to [email protected]

New Jersey Nick – If the Jersey Devil was 6’1″, overweight and bearded, his name would be Nick.  New Jersey Nick can not cook without the aid of a microwave, but, thanks to an iron stomach, he has learned about food by being a fearless and adventurous eater.  A self-proclaimed Burger Expert, Nick forgoes fancy restaurants to get a taste of all the ‘good food that’s bad for you’ from New Jersey’s Diners and Burger Joints.  When he’s not writing about food, Nick spends time on his other hobbies as an Xbox enthusiast, a Horror Movie Savant, a Nascar follower, a Comic Book Reader and a Pro-wrestling fan.  Just like Batman, Nick has a day job in the real world that isn’t as interesting as his alter ego.  You can read more about Nick’s adventures on his site at www.newjerseynick.com, follow @newjerseynick on Twitter  or‘like’ him on Facebook.

Hon Sushi in Lawrenceville

Vikki Hurley-Schubert
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I was a bit nervous about trying Korean food when invited to Hon Sushi in Lawrenceville as part of a food bloggers’ tasting, but since the restaurant also serves Japanese fare, I figured I wouldn’t starve.

The Korean-Japanese restaurant, located in the Mercer Mall off Route 1 South,  has been open for about two years.

For starters, I finally got to try bubble tea-and it was neither bubbly or tea! It was a creamy concoction served over ice with tapioca balls in the bottom. I ordered the almond and it was smooth and perfectly flavored, not too sweet or milky and it didn’t taste like artificial almond. The tapioca balls were firm and chewy, with a taste all their own. Another blogger ordered the black milk, which is the original flavor, and has a flavor reminiscent of chai tea spice.

Our first course entailed seaweed salad, naki yaki udon, and Kanisu crab salad. The seaweed salad with it’s sesame oil vinaigrette dressing was light and refreshing while the udon soup was tasty with it’s rich broth, but very filling. Udon are thick noodles that can be served as a soup or pan fried. The crab salad (pictured at top) was light and refreshing with black seaweed and cucumber.

The flaming Viking Roll was brought out next with great fanfare by the manager, Tony Kay. This roll is a specialty of the house and has tempura shrimp, salmon and avocado with spicy mayonnaise. Despite being wrapped in foil and shaped like a Viking boat, the fried shrimp remains crunchy and delicious. The avocado provides creaminess and the mayonnaise provides a background heat that is pleasant and not overwhelming. The flames, created with vodka and burn blue from sea salt, infuse a smoky flavor into the roll that cuts the richness as does the eel sauce, which provides a pleasant saltiness.

I have found good tempura is very hard to find, with many places serving greasy, soggy, sad examples of tempura. But, Hon Sushi chefs are masters of tempura. A sample of the shrimp tempura appetizer was brought out to challenge my skepticism, and I was very impressed! It was crunchy, fresh and not at all oily. I didn’t even have to wipe my fingers on a napkin after eating a piece. My only suggestion might be a more flavorful dipping sauce.

Even with the new exotic Korean dishes offered, I chose the Shrek roll for my entree. I am a sucker for a shrimp tempura roll served with a fruit sauce and this one did not disappoint, it was delicious and hit all the right notes-sweet, fried and salty. All that was missing was sour, which could be achieved with a quick squeeze of lime.

The Shrek roll came wrapped in light green soy paper, which s neutral in taste and let the shrimp, avocado and fruit sauce shine. The cream cheese on top added to the creaminess and richness of the dish while providing tang. The fruit sauce is made with mango, strawberry and banana; the plate has eel sauce swirled in to balance the sweet with salty.

It was rich, crispy, sweet and salty and absolutely divine. Although it does come with spicy tuna, I ordered mine without the tuna. I felt the tuna gave the roll a very fishy taste that threw off the delicate balance with extra fishy flavor that I do not care for.

A fellow diner ordered bulgogi, a Korean dish made with garlic marinated grilled beef served with garlic sauce. And holy garlic Batman! It came with three types of relishes and salads on the side: a celery-onion, soy bean and Kim-Chi, a spicy cabbage.

We also tasted two kinds of kalbi beef, a short rib that was served BBQ’d and stewed. There was an enormous difference in taste and texture in the two dishes. The kalbi stew was made with the marinaded meat and was very tender and soft with the short ribs and vegetables. The BBQ kalbi beef was a little tougher and not as flavorful.

As a finale we were served the fruit rolls, which were refreshing and a very creative spin on the sushi theme. A large crepe was used as the roll wrapper around fresh fruit, which was sliced and presented as a sushi roll. It was served with whipped cream and chocolate sauce.

The atmosphere of the small restaurant is very zen, with clean lines, an airy feeling and widely spaced tables, which lends it to being a great date place. It was nice to be able to walk through the restaurant without the fear of bumping into the tables or feeling crowded. There some private tables, where we were seated, tucked behind metal curtains that lend well to a celebration or business meeting.

Our server and the manager were very knowledgeable about the menu, each dish and the various cooking techniques.

I will definitely be back!

Victoria Hurley-Schubert, Regional Editor Ocean County, is a true Jersey girl. Raised in Marlboro, Vikki  has lived in the area her whole life. She loves to experiment in the kitchen and is happiest when feeding a houseful of friends and family. A journalist for 10 years, she now serves on the staff of the Princeton Packet. Vikki is happiest on the road, so it should be no surprise she is a travel agent specializing in Disney destinations.  Follow her on Twitter @vikkihs.

Bites from the Editor: July

Deborah Smith, Executive Editor
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The Garden State is in full bloom and we’re going to get in every bite we can here on Jersey Bites. My tomato plants are coming along nicely, cucumbers are crazy and my herbs are happy as hell; but there’s only so much my tiny Jersey Shore garden can grow.  Enter, our beloved Farmers’ Markets.  We’ll be bringing you all of Jersey’s homegrown goodness this month.  In addition to Sheila Hill’s coverage of the Red Bank Farmers’ Market and Vikki Hurley Schubert’s recent visit to the Princeton Farmers’ Market, we’ll be doing another compilation piece showcasing our Editors’ favorite Markets throughout the state. (If you missed last month’s Ice Cream compilation piece, check it out here.) We’ll also be featuring some seasonal recipes and suggestions on how to prepare this month’s crop.  I’m really looking forward to hearing about all the farmers’ markets and artisanal delicacies our Editors uncover this month.  If you would like some help in locating a Farmers’ Market in your area, here’s a great website just for you.

More cool stories in the works: Peter Culos, our Beer Bites editor, will be whipping up some home brewed beer at The Brewer’s Apprentice in Freehold and Ocean County Editor, John Howard Fusco, will be hitching a ride with one of New Jersey’s resident Food Trucks for his  “Day in the Life” of a Food Trucker story.

We are also thrilled to introduce three new contributors this month, which brings us to just one shy of 30 “team members.”  Wow.  Our little family is certainly growing.

Nick a.k.a., New Jersey Nick is a self-proclaimed Burger Expert who forgoes fancy restaurants to get a taste of all the “good food that’s bad for you” from New Jersey’s Diners and Burger Joints. Nick’s first and very extensive review of the Hibernia Diner in Rockaway is coming up this week. We’ll also be hearing about his visit to a taping of Kitchen Nightmares last night that was his first assignment for Jersey Bites. If that’s not enough right now, you can get even more of New Jersey Nick on his blog.

Our new recipe contributor, LauriLee, is coming on board to share her healthy, seasonal recipes (to help balance out Nick’s tempting burger tales). LauriLee is a personal chef and cooking instructor who has been passionate about food her whole life.  Her recipes are based on fruits, vegetables, herbs, vinegars, various healthy oils, citrus , seafood and organic chicken and turkey.  She’s off to the Ramsey farmers market today, so we’ll be expecting some delicious results from her day’s adventure . To learn more about LauriLee’s cooking classes and personal chef service, visit her website at LauriLeesHealthyCooking.net.

Kathryn Blaze will be joining the Middlesex County team as a Regional Editor.  Born and bred in the Garden State, Kathryn spends a good amount of time (and quite a lot of her income) hunting for the best eats. She has been hunting for The Ultimate Almond Danish ever since Whitehouse Station’s The Cake Box bakery closed almost a decade ago. She also has an unnatural appetite for ice cream, and has been known to seek out milkshakes in the midst of snow storms. We look forward to what she’s able to uncover for us in Middlesex County. Kathyrn also blogs about her culinary adventures at jerseypiglet.blogspot.com.

As the Jersey Bites team of contributors grows, so will the frequency of posts. If you subscribe via email to Jersey Bites and find that you are getting too many updates in your inbox, you should know that there are other subscription options. Did you know that you can subscribe just to our Recipes section? If you just want to receive restaurant reviews via email, subscribe here. Look for the box on the right below the ads that says “Get Your Bites Via Email.” Or, if you are interested in just getting news that pertains to your county, you can subscribe on that county’s page. Just click on the linked county in the Left column and subscribe to that page’s updates. We’d hate to lose you as a subscriber just as things are really getting good. We’ve got big plans for Jersey Bites and we want to make sure you are part of all the fun.

Have a wonderful rest of your holiday weekend and a very Happy 4th of July.  I have a burning desire to spend the rest of the day in the kitchen.

And, remember we are chatting it up on Facebook and Twitter too, so if you want to meet other NJ Foodies and share your tips and opinions, join us there.

Deborah Smith , Founder and Executive Editor of jerseybites.com.  Launched in 2007 as a home for her growing collection of recipes, Jersey Bites soon grew into a hub for all things edible in the Garden State. Deborah is also the owner ofParents With Nannies, Inc. which operates a network of nanny employment websites established in 1999.  In her spare time, (Ha) she works as a Social Media consultant and speaker.  You can learn more about her services and marketing through social media on her blogwww.DeborahLSmith.com

Recipes for your 4th of July Celebration

Deborah Smith, Executive Editor
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Recipes for your 4th of July Celebration

This summer marks Jersey Bites’ 4th Anniversary. I launched Jersey Bites the day after a barbecue where I had been asked a number of times for “my” (Alton Brown’s) Baby Back Rib recipe. Instead of emailing it to several people, I thought, “I’ll just put my recipes up on a blog. They’ll be that much easier to share.”  That was the whole “big plan” behind Jersey Bites.  It has since grown beyond any expectations and I am sure will reach new heights in the coming year (we now have a plan.) But, plan or no plan,  the inspiration behind the launch of Jersey Bites remains the same,  to share great food.  And, so, we are continuing that tradition here today.

Crowd Pleasing 3-Bean Casserole
Crowd Pleasing 3-Bean Casserole

Since we have 4 years of posts to source from, the number of recipes can get a little overwhelming. Some of our all time favorites for barbecues are listed in the Barbecue Section. Some of the staples in my house are Creamy Coleslaw (below), Corn, Black Bean & Avacado Salad and 3 Bean Baked Beans.  If you’re plan is to barbecue some burgers this weekend, why not try something different. This Turkey Burger recipe is out of this world. And, if you like Lamb Burgers, here is a real winner. Wrapping up my personal recommendations is the Bodacious Balsamic Barbecue sauce we posted last 4th of July. You will never go back to bottled sauce after trying this. Slather it on ribs, chicken, even shrimp, and invite me over.

Vicki Rimasse (Essex County) and Wayne Galya (Middlesex County) offer up their family’s favorites below. Have a wonderful 4th of July Weekend, Biters. Stay tuned for my “Bites from the Editor” tomorrow. We’ll be introducing some new Editors and giving you the scoop on what’s in store for July.

Baby Spinach, Arugula, and Fruit Salad with Balsamic Dressing (Red, White and Blue Salad) by Vicki Rimasse

Ingredients

  • Serves 4
  • 2 cups Baby Spinach
  • 2 cups Arugula
  • 1 cup mixed dried cherries and walnuts
  • 1 cup fresh strawberries, quartered
  • 2 cups Grilled chicken, sliced,
  • 1 boneless breast per person
  • 8 oz Goat cheese,
  • Dressing: Equal amounts of extra virgin olive oil and white balsamic vinegar.
  • Add pepper to taste.

Instructions

    Mix equal amounts of the olive oil and balsamic together in a jar and shake well.

    Add pepper to taste, shake again.

    Toss spinach and arugula together, add the nuts and cherries, strawberries and blueberries.

    Toss with dressing.

    Place salad greens on a dinner plate and top with slices of grilled chicken and the goat cheese.

© Deborah Smith, Executive Editor

 

240 PATIO BEANS by Wayne Galya (AKA Too-Farty Bean Recipe)>Wayne’s idea.

Ingredients

  • Serves 24-30, great take along
  • 2 green or red peppers,
  • diced 2-large onions,
  • diced 2-large tomatoes or 4 small, seeded and diced
  • 2-16oz drained kidney beans
  • 2-16oz drained black beans
  • 2-16oz drained pork and beans
  • 2-C brown sugar
  • 1-24oz ketchup
© Deborah Smith, Executive Editor

Creamy Coleslaw by Deborah Smith

coleslaw in bowl on table

Ingredients

  • 3/4 Cup mayonnaise
  • 2 Tbs. sugar
  • 1 1/2 tablespoons white wine vinegar
  • 1/3 cup oil
  • 1/4 tsp onion powder
  • 1/4 tsp dry mustard
  • 1/4 tsp celery salt
  • 1 dash black pepper
  • 1 Tsp. lemon juice
  • 1/4 tsp. salt
  • 1 large bag of shredded cabbage or 1 large head, shredded
  • 1 handful of additional grated carrots
  • Serves 8.
© Deborah Smith, Executive Editor

Foodie Things to do in NJ this Weekend and Beyond

Melissa Beveridge
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EWCOC7J6N9eventspageState Fair Wine Competition – Saturday, July 2
North Jersey Italian American Foundation is hosting a wine competition open to professional and amateur winemakers at the Meadowlands. Proceeds will benefit First Cerebral Palsy Center of NJ and the Belleville/Nutley Columbus Day Parade organization.

For more information, please call: 973-450-1073

cakebossCake Boss Anniversary Cake Unveiling – Saturday, July 2

The State Fair Meadowlands is the place to be for all fans of Buddy Valastro and his renowned cake-making skills. Celebrate the 25th Anniversary of the Meadowlands Fairgrounds and be one of the first to see the monster cake!

For more information, please visit:

Fort Lee Farmer’s Market – Sunday, July 3

Fresh produce and delicious concoctions, what more could you ask for on a warm summer day? The Fort Lee Community Center is the place to be this Sunday for the Farmer’s Market!

For more information, please visit: http://www.fortleenj.org

July 4th Fireworks Dinner Cruise – Monday, July 4

Enjoy the fireworks show from the Hudson and be treated to a 4 course dinner, open bar, and a live DJ. The cruise lasts from 7PM to 11PM. For more information, please visit: http://www.worldyacht.com/events

Lakewood BlueClaws 4th of July Picnic and Fireworks – Monday, July 4

The BlueClaws face off against the Hagerstown Suns on Independence Day, but don’t get too torn up if your favorite team loses because everyone is welcome to the Southern style picnic and fireworks show! For more information, please call: 732-901-7000

Looking ahead:

AManoPass the Pizza! – Wednesday, July 6

A Mano Ristorante in Ridgewood will have an all-you-can-eat pizza extravaganza every Wednesday evening with a combination of four pizzas to choose from. Toppings will vary from week to week!

For more information, please visit: http://www.amanopizza.com/

Adobe Photoshop PDFShrimpFest – July 8 -10

Come on down to Joe Palaia Park in Ocean township for the annual ShrimpFest. With more than 25 restaurants in attendance, there’s sure to be no end to the yummy treats.

For more information, please visit: http://www.gotcc.org/

Fun food fact of the day: On July 4 alone, the biggest hot dog day of the year, 155 million hot dogs will be consumed.  That is enough hot dogs to stretch from Los Angeles to Washington, D.C., more than five times!


Candida Sadigh, Assistant Editor. Born in Montreal, Canada to an Italian mother and a Persian father, Candida comes from an obscenely large family. Needless to say she grew up surrounded by lots of great food. While she has always been passionate about trying new foods and enjoying favorites, she only began to try her hand at cooking a few short years ago. Her adventures in the culinary arts have drastically enhanced her appreciation for a good meal and, especially, for a creative menu.

First Lady Mary Pat Christie to Host Jersey Seafood Challenge

Deborah Smith, Executive Editor
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Winner to Represent the State in National Seafood Cookoff

Sixteen chefs from across the Garden State will gather at Drumthwacket tomorrow, Thursday June 30 to compete in the Jersey Seafood Challenge. The event, hosted by First Lady Mary Pat Christie, will determine who will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August.

The first chefs will enter the kitchen at approximately 9 a.m. to begin cooking their “Signature Dish” featuring Jersey Seafood and Jersey Fresh produce. Mrs. Christie will be on hand to judge and announce the winner from 11:45 a.m. to 1 p.m.

Judges for the competition include: First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile”; Gary Giberson, Lawrenceville School Food Service Director; and Ed Coss, Milford Oyster House.

Seafood Challenge participants are:

Christopher Albrecht, Eno Terra and Enoteca, Kingston

Scott Anderson, Elements, Princeton

Mitchell Altholz, Highlawn Pavilion, West Orange

Michael John Chu, Mehtani Restaurant Group, Morristown

Chris Curado, Chakra Restaurant, Paramus

Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City

Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City

Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City

J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May

Sofia Karakasidou, Kuzina by Sofia, Cherry Hill

Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs

James Laird, Restaurant Serenade, Chatham

Will Mooney, The Brothers Moon Restaurant, Hopewell,

Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing

David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City

Kevin Taylor, Los Amigos Restaurant, West Berlin

First Lady Mary Pat Christie will be on hand to judge and announce the Jersey Seafood Challenge winner from 11:45 a.m. to 1 p.m. at Drumthwacket, the Governor’s Residence.

Best of luck to all.

Jersey Licks: Our Editors Pick Their Favorite Ice Cream Shops in New Jersey

Deborah Smith, Executive Editor
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Alison: For nearly 80 years, Springer’s in Stone Harbor has been churning out homemade ice cream daily right on the premises. Their ice cream is creamy, but not overly sweet. I picked my favorite, Mint Chip, and enjoyed a smooth mint flavor blended with crunchy chips in every bite. In the middle of the summer, expect lines that wrap around the block, but it’s worth the wait for a cone of one of Springer’s 50 plus flavors. Springer’s Homemade Ice Cream Stone Harbor. 609.368.4631
Sheila: Hoffman’s Ice Cream is a Jersey shore institution. With locations in Spring Lake Heights, Little Silver, and Point Pleasant Beach, Hoffman’s offers over 30 varieties of homemade ice cream. From Vienna mocha chunk to strawberry bon bon, Hoffman’s serves up some of the shore’s finest sundaes, shakes, and ice cream sodas. But be prepared to wait in line. The summer crowds flock to Hoffman’s to end the day with a sweet indulgence. But don’t fret, the service is fast and efficient, making the line move quickly.

Vikki: Bent Spoon, Princeton: This is the ice cream shop to head to when you are looking for something unique and hand made. When I was there, there were two flavors with beer in them and bacon ice cream has been known to appear from time to time. My favorite flavor is the lemon-mint sorbet, which is tart and refreshing. The strawberry marscapone was creamy and rich and had true strawberry flavor and the lavender marscapone is equally delicious, with its lovely herbal flavor that is somehow relaxing as well as delicious!

Halo Farms, Princeton: Halo Farms is another favorite ice cream shop in Princeton. They are very reasonably priced and have lots of yummy flavors, my favorites being Heath Bar coffee and strawberry chocolate chip. The coffee is also excellent and a great buy because in the mornings they give a free pastry with coffee!

Thomas Sweet, Princeton, New Brunswick & Montgomery:  Thomas Sweet is the sweet, creamy delicious stuff of legends. Established 30 years ago, they are still making most of their own ice cream with a single machine in the back of the Princeton store. The other shops are supplied by Arctic Ice Cream in Ewing, which makes ice cream to Thomas Sweet specifications. My favorite flavors are chocolate-covered strawberry, peach and cookies and cream. They are known for their blend-ins, which is a concoction of ice cream and a topping blended together almost like a milkshake.

I Scream, You Scream: Bordentown: This old-fashioned ice cream parlor in a former bank. The ice cream is yummy (try the coffee chocolate flavor), but the Italian ices are amazing-best I’ve ever had! They are well-flavored and what has got me hooked is the fluffy, smooth texture, not gritty or icy at all. Much better than the chain store type of ices.

John and Lisa: If you’ve spent any time in Toms River, you have most likely heard of (as well as eaten at) Rich’s Ice Cream. Starting out as a Carvel stand way back in the 1950′s, Rich’s is now well-known for its own homemade soft serve ice cream as well as other treats such as their Richie Bar (an ice cream sandwich, covered in chocolate, and served on a stick). Winter is very much in the rear-view mirror when Rich’s opens its little ice cream stand that’s mixed in with all the fast food chains and car dealerships along Route 37 as you zoom through Toms River on your way towards the Seaside Heights bridge. One thing that Rich’s is well-known for is its flurries. If you’re familiar with Thomas Sweet’s in New Brunswick, a flurry is a very familiar concept. Just take some creamy ice cream, any “mix-ins” you can think of (Take 5 bars, cone pieces, and chocolate “crunchies” come to mind) and a blender, and put the spurs to it. Et viola! Heaven in a cup.

Terry: On the border of Totowa and Paterson, Gelotti offers a wide variety of homemade ice cream, including some of the best pistachio and cherry vanilla around. But the real draw for me is the luscious gelato, almost as good as in Italy. On a recent occasion, I licked my way through the dark, creamy, crunchy Espresso Chip gelato, while my husband enjoyed a double cone, piled high withFrozen Hot Chocolate and Rum Raisin ice creams. Gelotti’s Rum Raisin is made with premium vanilla infused with fat, rum-flavored raisins. The Frozen Hot Chocolate is new to their menu and it’s very popular. Vanilla ice cream swirled with hot chocolate mix – it’s like one of the best parts of winter suddenly showing up in summer! Gelotti has two locations – Totowa and Caldwell.  The Totowa location is on the site of the old Boonstra Dairy. In the 50s and 60s, Boonstra sold homemade ice cream and real buttermilk, so thick you could get one of those “Got Milk?” mustaches! Gelotti, 2 Union Avenue, Totowa or 194 Bloomfield Avenue, Caldwell. www.gelottiicecream.com

The Towne Scoop,Verona: Decked out in Verona’s colors of maroon and white, The Towne Scoop is all about hometown pride. Its super-close proximity to Verona Park makes it the perfect last stop before a stroll around the lake (although you might just finish your ice cream before you make it to the park!). Park Place, just around the corner from Lakeside Deli 973-85-SCOOP. Check them out at thetownescoop.com. Or click here to like them on Facebook!

Ice Cream Charlie’s, Rutherford: When you’re an independent ice cream shop right down the block from a Dairy Queen, you have to rock in order to stick around. And Ice Cream Charlie’s does indeed rock. All due respect to the mighty DQ Blizzard, Ice Cream Charlie’s will forever be my go-to ice cream place when I’m in Rutherford. They have indoor seating and offer a great range of flavors as well as cakes, shakes, and sorbet. 200 Park Ave. 201-939-8133 Cash only

Amanda Marie: Dairy Swirl, Vernon: When it comes to the best ice cream in Sussex county, the answer would have to Dairy Swirl. The pleasure in a visit to Dairy Swirl is not just in the ice cream, but also in the charm. When stopping by, you will probably be greeted by Roman, the owner of Dairy Swirl and you will feel like you are part of the family in no time. Upon going inside, the interior reflects the feel of retro soda and ice cream shop, with a menu to match complete with egg creams, floats, and milkshakes. And with 32 flavors of ice cream, all made on the premise, along with 12 flavors of Italian ice, you are sure to find plenty of sweets to satisfy any person’s palate. All the classic flavors, such as mint chocolate chip and cookies n’ cream, are there, but they also boast some one-of-a-kind flavors, like Brownie Batter and Coconut Chocolate Almond. They also feature frozen yogurt, traditional soft serve, as well as sugar-free and fat-free alternatives. You can’t help but notice the cases filled with creative frozen novelty treats, ice cream cakes and pies, as well. My personal favorites are the Monsters Cupcakes, made of cake, ice cream and icing; it’s like an ice cream cupcake! And of course, when visiting an ice cream shop, you want to be enjoying some really good ice cream. Dairy Swirl does not disappoint! Quality ingredients come together to make a pure, creamy ice cream that everyone will be sure to love! Dairy Swirl

Anne and Wayne: Four Brothers, Englishtown:  A short ten minute drive into the village of Englishtown would allow me to indulge a carb craving that’s been a distraction to me all morning.  I knew there was an incredibly decadent homemade ice cream with name on it, at Four Brothers Ice Cream, 3 Tennent Avenue/County Road 522!

This place has been a local dig for as long as I can remember, changing hands in former years from Jack Frost Ice Cream to Four Brothers, aptly named since the owners Pete Becker and his lovely wife, have four sons.  When the business was purchased, Jack Frost requested that a few of their most requested   ‘recipes’ be protected from extinction. One of their special blends is the ever popular Chocolate Nut Surprise. Any menu item with the word S-U-R-P-R-I-S-E in it totally gets my attention, and my order! In a time when just about everything is predictable…what’s not to love about a surprise?

After a few minutes, Emily Morgan returned to the window with my order, and explained why the Chocolate Nut Surprise was so unique…each and every day there is a surprise ingredient blended into the super dense and creamy chocolate base, already laced with copious amount of dark chocolate chunks, walnut halves, pecans and peanuts. (OK, so this is definitely not Low Cal!) Lucky for me, today’s surprise was one of my favorite chocolate compliments, streaks of gooey marshmallow.

Melissa:  Tommy Two-Scoops, Jersey City: Nestled in the quiet Paulus Hook neighborhood of Jersey City lies the newly opened Tommy Two-Scoops, a gelato (and more!) shop featuring home-made gelato made right on the premises. While not technically ice cream, Tommy’s gelato is made from milk, not cream, and yields healthier results. With classic flavors like vanilla, chocolate, cookie dough and coffee, also comes fruity selections like pomegranate, forest berry and blood orange, and unique combinations like fire chocolate, parmesan olive oil, and bacon. Tommy’s always provides at least one questionable flavor, and on a recent visit, that one was Fire & Ice. Almost every patron walking through the door asked what exactly made up this flavor, and all were intrigued by the answer: a combination of mint and hot sauce (try it– it’s surprisingly delicious!). Pair your gelato by itself, in a cone, by the pint, or in a decadent shake, cookie sandwich, or brownie sundae. Tommy’s also has a full menu of appetizers, wraps and paninis, and has an outdoor summer Sunday b-b-q schedule lined up. Check them out at: www.tommy2scoops.com

Satis Gelateria, Jersey City: Another gelateria lines the streets of Paulus Hook in Jersey City, this one part of Satis Bistro, a BYO European-style cafe on Washington Street. Their gelateria is housed next door and also serves as a pastry and dessert shoppe with items like pineapple upside-down cheesecake and strawberry rhubarb crumble lining the menu. Some gelato flavor highlights include peanut putter & jelly, cannoli, German chocolate cake, Almond Joy, and Belgian dark chocolate, along with tried and true classics like vanilla (one of the best we’ve had!), chocolate and hazelnut. Take your gelato to-go or enjoy in their charming cafe-style seated area, along with a cappuccino or espresso. www.satisbistro.com

Beth: Summer conjures up memories of suntans, fireflys, and trips in the family wagon or SUV for a frozen treat after dinner. Lots of towns have a “go to” place for frozen treats. In Maple Shade, New Jersey, that place is the Maple Shade Custard Stand (a/k/a the “Drive In.”). On warm summer nights, the crowds fill the parking lot and line up for their delectable dessert of choice. The custard stand keeps it simple:vanilla, chocolate or a twist. You can get a sundae or a cone. If you are feeling adventurous, you can get your cone dipped in chocolate. Simple and non-fussy, but it has worked for several generations of Burlington County residents. The prices are reasonable and the servings are generous. What more could a Jersey Girl (or guy) ask for?

Deanna: South Street Creamery, Morristown: Can I tell you how much I love the South Street Creamery without sounding like a total sap? No, I guess not. Well, short of penning a sonnet (Shall I patronize thee on a summer’s day?), I will enumerate the delights of this wonderful family-run eatery as best I can. A bright, spacious, friendly café that offers a delicious lunch menu, espresso drinks, gourmet coffee, baked goods, and fresh fudge as well as frozen treats, the Creamery is a true hot spot in town that draws families, theater-goers, and singletons alike. The homemade ice cream offerings are extensive – at least 20 flavors on any given day, ranging from standard faves like mocha almond fudge and chunky chocolate chip to sugar-free options and in-house creations like Cinnamon Bun, Lucky Charms, and Jockey Hollow (vanilla malt base with peanut butter swirl and chocolate-covered pretzels). A rainbow of candies, nuts, and sauces can be mixed in on their marble slab, or you can opt for straight sprinkles or a chocolate dip. Milkshakes, soft-serve, and frozen yogurt are also available, and their hand-crafted gelato is the real deal (the owners went to Italy to learn how to make it). Sample the violet, made by steeping flower petals into the gelato base, for a unique taste treat. The ice cream is flavorful and rich, without being too heavy, and kid-size scoops, always a welcome offering for parents, are available.Sometime too hot the eye of heaven shines, and on those days, the Creamery is the place to be!

Foodie Things to do in NJ This Weekend and Beyond

Melissa Beveridge
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Twin Light Taphouse Summer Kickoff Party in Highlands: June 25, $10 gets you in the door and 1 free beer, straight from a freshly tapped firkin.  The Blue Point Brewery Dry Hopped Hopitcal Illusion firkin is not all it you’ll be sipping.  With that cover charge, you’ll get to experience a variety of delicious food for a special New Jersey Craft Beer party price and even more, beer specials all day long.  There are more than 20 bottles and cans to select from also and a full wine and liquor list as well. For more information and to RSVP, click here.

LafayetteLiberty Hot Dog Festival – June 25-26 Olde Lafayette Village is the place to be this weekend with music, food and craft vendors, and hog dog tastings a ‘plenty. There will be a hula hoop contest for kids and a hot dog eating contest for those with bellies of steel. There are prizes to be won for the top three contenders.

For more information, please call: 973-875-2068

Summer Walk-Around Wine Tasting – Sunday, June 26 Reserve your seats early for this annual treat. The Pluckemin Inn in Bedminster is opening its doors for a seasonal wine tasting event replete with hors d’oeuvres and 30-40 wines to sample.

For more information, please call: 908-658-9292

Looking ahead:

ElijahsPromiseChef’s Night – Monday, June 27 Enjoy a sumptuous dinner that benefits a great cause! Chef’s Night will take place at the Palace at Somerset Park from 6-9PM. This dinner will benefit the Elijah’s Promise Culinary School, and institution which provides an intensive training program for those interested in the food service industry.

For more information, please call: 732-545-9002 ext. 126.

DiPaolosFrancis Ford Coppola Wine Dinner – Tuesday, June 28

DiPaolo’s Italian Ristorante in Penns Grove will be hosting a dinner and wine tasting in honor of Francis Ford Coppola’s California winery. There will be a guest speaker, 6 course dinner, and prize giveaways.

For reservations, please call: 856-299-4645.

Salt Creek Grille Princeton’s 3rd Annual Wine & Dine Festival. Thursday, June 30, 5-9 PM:Take happy hour to the next level, with food and drinks for a great cause! Sample Salt Creek’s finest food, unlimited wine & beer samplings, and the musical stylings of Billy Hill and Latin jazz band 3-D. Free giveaways, silent auction sponsored by Wegmans, and more, plus 94.5 PST will be broadcasting live! A portion of all proceeds to benefit Big Brothers Big Sisters of Mercer County. $60 per person in advance, $75 at the door. Call 609-419-4200 or visitwww.saltcreekgrille.com. More information: http://www.saltcreekgrille.com/event_pop/princ2.htm.

The Popsicle was invented by an 11 year who kept it secret for 18 years.

Candida Sadigh, Assistant Editor. Born in Montreal, Canada to an Italian mother and a Persian father, Candida comes from an obscenely large family. Needless to say she grew up surrounded by lots of great food. While she has always been passionate about trying new foods and enjoying favorites, she only began to try her hand at cooking a few short years ago. Her adventures in the culinary arts have drastically enhanced her appreciation for a good meal and, especially, for a creative menu.

Bivio in Little Falls

Terry Krongold
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Bivio. Translation: fork in the road. A fitting name for the newest pizza spot in the area. Not only because it sits literally at a fork in the road, but for the play on words. However, I’ve been there twice since they opened a week ago and have never once used a fork! This is pizza that begs you to pick it up – you want to feel the silky dough that wrought this glorious crust. You want to lick your fingers of whatever crumb or topping may have fallen off.

I’ve written about pizza before (in New Jersey, pizza is almost the State food) but this is different. This is pizza straight from the coast of Naples. This is the stuff “pizzanistas” dream about.

Bivio is the dream of Jackie & Tomasso Colao – a small, cozy spot where Tomasso works the dough into little discs of heaven, and Jackie welcomes customers like you are a guest in their home.

The wood-burning oven, made in Italy, is modeled after the ovens used in the bakeries of Pompeii. When we were in Pompeii, the ruins of the bakery were the most fascinating to me. According to Tomasso, the oven is almost up to the right temperature for him to start baking bread. And what a fine day that will be for those of us longing for real, artisanal bread close by.

The menu is small – a few salads, 5-6 pizzas, and 2-3 desserts. The arugula salad we sampled the first night was delicious, sprinkled with lemon juice and shaved Parmesan, the leaves not at all peppery. The simple dressing of EVOO was lovely but just a tad too light-handed for me.

Ever since our first trip to Italy about five years ago, we have been hooked on porcini mushrooms. So when we saw the Porcini pizza on the Bivio menu, we were thrilled. Tomasso rinses the mushrooms before soaking them to bring them back to life. Then he adds San Marzano tomatoes, fior de latte mozzarella, fresh basil, EVOO, and sea salt. The result is divine.

The true test of any pizza maker worth his salt, is the ability to make a fine Margherita pizza because this is as simple as they come — tomatoes, olive oil, fresh basil, mozzarella, and sea salt. And here Bivio does not disappoint. But the real star of the show is the crust. Not since Italy have I had crust like this. Working the pizza oven by himself, Tomasso knows just how long to bake it (about 90 seconds to be exact) to get a perfect pie. Some say the secret is in the flour (00 flour from Italy), but true aficionados know it’s the combination of quality ingredients with a master’s skill. Tomasso told us that this is just the way he grew up.

Going back the second time, we tried the special pizza that evening, which was crumbled sausage with sweet sauteed onions, cherry tomatoes, and mozzarella. Again we were bowled over! The simplest ingredients combined to make one of the best pizzas I’ve ever had.

We saved a little room that night to sample dessert – homemade Tiramisu, homemade cannoli, or fresh berries with house made cream. Such choices! We went with the cannoli and were so happy. The ricotta cream was not cloying, as sometimes is the case. Instead it was light, with just a hint of sweetness, and piped into a crisp shell. It was paired with a delicious, huge strawberry.

I was a little hesitant to tell anybody about Bivio for fear I wouldn’t be able to ever get a table again, but eventually word would leak out anyway. And as they say, when you come to a fork in the road, take it…

Bivio
7A Paterson Avenue
Little Falls, NJ
973-256-0050
www.biviopizza.com
Open Tuesday-Thursday: 5-10pm; Friday, Saturday: 5-11pm
BYOB

Terry Krongold is a life-long passionate baker. In addition to a full-time job in the pharmaceutical industry, Terry has been involved with food for many years, including co-ownership of a dessert catering company in the late eighties called I Love Cheesecake, specializing in fine cheesecake and unique desserts. Terry is the author of The Cook’s Tour, a blog focused on food, baking, and travel. When not working, writing, or baking, she spends time planning vacations around restaurants to visit. She can be reached at [email protected].

BatchMakers: A Small-Town Ice Cream Shop with Big Flavor

Rachel Bozek
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Red Velvet Cupcake Ice CreamCedar Grove has pizza. Cedar Grove has Chinese takeout. Cedar Grove has bagels. But the one thing Cedar Grove hasn’t had in a while is its own ice cream place. Enter BatchMakers, an unassuming treasure trove of homemade deliciousness.

I stopped in recently for a chat with co-owner Joe Gasparino, who opened the shop in mid-April with his wife, Kristie (both Cedar Grove natives). They decided to go for it last fall, at which point Joe enrolled in a program at Ice Cream University (based in West Orange), where he learned some tricks of the trade under ice cream industry guru and author Malcolm Stogo.

The shop’s blue and white décor has the fresh, airy feel you might find at a beachside location. Gasparino spends a good portion of our chat mentioning, with gratitude, all the ways their friends helped get the place up and running within about two months from the day they got the keys. It was even a personal friend who designed the welcoming BatchMakers logo. (Fun BatchMakers trivia: Gasparino happily confesses to “stealing” the color scheme from a friend’s bathroom.)

BatchMakers interior

The most popular flavor is Red Velvet Cupcake, and after having my own taste, I can see why. The oh-so-real chunks of red velvet cake (baked in-house) give the ice cream its bubblicious-pink hue and the icing on the cake is truly, well, the icing on the cake. Joe makes all of the ice cream himself, and the 16% butterfat content gives it a rich, smooth texture.

My first visit to BatchMakers was on a sunny afternoon, and while I was there I witnessed several groups of kids come in for an after-school snack, a family stop in for a few pints on their way out of town for the weekend (yes, they had a cooler in the car, and no, they weren’t going too far), and a woman looking to order a custom ice cream cake. At the time, the shop was participating in a one-night-a-week fundraiser to support Cedar Grove’s Memorial Middle School, and according to Joe, they’re always open to new ideas to help support the community. In the times I’ve passed by Batchmakers since that first visit, I’ve been happy to see a steady stream of guests enjoying their ice cream out on the newly-built patio.

Gasparino keeps two low-fat ice cream flavors available at all times, as well as frozen yogurt. And while all the basics are always on hand, the menu is also sprinkled with a number of off-the-beaten-path flavors. He reveals, “The Double Coffee Caramel Chip, that was a mistake. I wanted to make a half batch of coffee, but I measured out the coffee for a whole batch. I didn’t want to waste it, so I said, ok, and people loved it. It was actually called Coffee Mistake when I first put it out.” That might be the next one I try. Or perhaps it’ll be Peanut Butter Explosion. I guess I’ll just have to keep going back!

BatchMakers
481 Pompton Ave.
Cedar Grove
973-433-0274

Check them out at batchmakersicecream.com
or on Facebook by clicking here.

Keep your eyes peeled for a roundup of ice cream destinations all over the state, coming soon on Jersey Bites!

Rachel Bozek is a freelance writer and editor based in suburban Essex County. She grew up in Bergen County, and has lost track of how much time she’s spent on LBI and in the Wildwoods. Her search for the perfect pancake continues. www.rachelbozek.com

Maloney’s Beer Festival

Peter Culos
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Beer Festivals don’t have to be rocket science. Just ask the folks at Maloney’s Pub in Matawan. Live music from 2pm to 9pm. Check. Great beer. Check. Get the word out. Check. That’s it! No tickets, waiting in line or any of the other hassles that go along with a large scale beer festival. The question for me was, would it work?

So, on Sunday June 12th at about 2:30pm, I headed up to Matawan to find out. As I crawled along Main Street, trolling for a parking spot, I already had my answer. Trust me, it’s usually not that hard to park on Main Street. The big doors that make up almost the entire front of Maloney’s were open revealing a lively crowd within and letting some of the live music spill out. This looked like fun.

And it was! The hook was that every one of their 75 beers on tap were available at $4 for a 10 oz. glass. It was a simple and brilliant idea! Think about it. There’s no pressure or incentive to “drink my money’s worth” or stay to the bitter end. It makes for automatic crowd control because people feel free to leave when their money or time runs out or when they’ve had their fill. While I was there, it was crowded but not packed. Enough people to create a buzz, but not a jostling mess.

It was obvious they were there for the beer too. I love to see that. I spied but one brown Miller Lite bottle standing admid a sea of 10 ounce pours. In those glasses were Six Point Bengali Tigers, Hopsicutioners, and St. Bernaduses (or Bernadi?), plus about 72 others. What a great atmosphere for trying new beers!

According to the staff, it was an opportunity to see new faces too. Only about 10% of the attendees were regulars and the rest were folks trying the place out for the first time. Of course, that was an unscientific poll, but it’s staggering if only half true. There were also tee shirt giveaways and some free buffet munchies to round out the event, but clearly the focus was on the beer in it’s many styles and forms.

Maloney’s Beer Fest was a success from both sides of the bar. It was billed as an annual event, so keep an eye out for it next year, but don’t wait that long to pay a visit. Whatever your palate is, you’ll find something on one of those 75 (and growing) taps that hits the mark. They also host many Beer Pairing Dinners. Coming up on June 24th is their second annual Dogfish Dinner.

Maloney’s Pub
119 Main Street
Matawan, NJ 07747
Phone (732) 583-4040

Peter Culos is the editor of “Beer Bites,” a new monthly feature about breweries, bars and good beer in the garden state.  A graphic designer by day, and a life long New Jersey resident,  Peter was first introduced to the novel idea that beer could actually have flavor during several visits to the UK.  He’s been riding the craft beer bus ever since.  It has been called the ultimate social lubricant and Peter’s philosophy on beer is, “I’d rather split my last good beer with a friend than drink the whole thing by myself.”  Besides beer he also likes history, dogs, Jeeps and painting.  In the past, he has written a History and Art blog for the Weider History Group and occasionally contributes to his own blog, history-geek.com.  Life is short.  Drink good beer.

Atlantic Bar & Grill in South Seaside Park

Deborah Smith, Executive Editor
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It is very hard to anticipate the fine food and picturesque views that the Atlantic Bar and Grill provides as you are pulling into the parking lot of the Island Beach Motor Lodge, but do not be dismayed. At the end of that long row of numbered doors and parked cars, awaits a wonderful culinary adventure led by the very talented Chef Michael d’Ennery (formally of Trinity Restaurant in Keyport.)  I stumbled onto Chef d’Ennery’s work a few years ago when I had heard rumors of an innovative new chef fresh out of New Orleans who was dishing up some really exciting plates emphasizing New Jersey local fare. I quickly fell in love with not only the fruits of his labor, but with the hardworking Chef himself.  Chef d’Ennery is one of those eat-sleep-and-breath-it food kind of guys, as you quickly learn within minutes of chatting with him. Just check out his Facebook status. When he’s not cooking it, he’s talking about it.  Being a Chef is a vocation not a job by any means for this man.  So, when we got a tip that one of our favorite chefs had moved to the Atlantic Bar & Grill, we followed.

Once we found our way into the restaurant, (Its a crazy walk to the entrance. You enter in what appears to be the back door. Just follow the signs.) we positioned ourselves at the bar. The bar is by far the best place to get the inside scoop from other patrons and the bartender on what is really happening.   It also provides a beautiful view of the ocean which is not available from the lower dining area. The lower level is encased with windows on all sides which look out onto the sand dunes, very cool atmosphere as well.  Outside dining on the deck is also available.

Owner, Joe Leone, (no relation to Point Pleasant Beach’s Joe Leone Italian Specialty Store) opened the Atlantic Bar and Grill 12 years ago. As the owner of the Motor Lodge, he thought it would be nice for the residents of the motel to have a place for breakfast, lunch and dinner.  After a few years in the restaurant business, he decided to put it in the capable hands of a seasoned professional, Ed Gaffney. In his position as manager for ten years now, Ed has changed the restaurant to a dinner spot that diners travel great distances to enjoy.  “I just got lucky.” Joe confessed, “I had a great Manager and now, I’m going on my second excellent chef. I just let them do their thing.”  No sweeter words could be spoken to Michael d’Ennery.

Thankfully, Joe is letting Chef d’Ennery do his thing, like source locally grown organic produce from Silverton Farms in Toms River and other New Jersey Farms. I paid a visit to Silverton Farms to see for myself where Atlantic Bar & Grill is getting their goodies. Driving onto the property is like taking a trip back in time. The only sounds are the distant clucking of chickens and the occasional crunch of gravel under the tires of a patron looking for today’s picks. In one of the baskets in the quaint general store were Garlic Scapes. I noticed them on the menu at Atlantic Bar & Grill and confess that I had no clue what they were, which is another reason I love Chef’s who make it their mission to menu around locally grown produce. It forces the average uneducated consumer (i.e., me) to actually try different things.

On our last visit while seated at the bar, we soon got involved in a conversation with the couple next to us who told us they have been regulars for at least seven years.  I asked our new friends what their favorites were. Lorraine leans toward the seafood selections of crab cake and salmon. She says they never fail. Stephen on the other hand admits to indulging in the pork belly (pictured left) from time to time. I believe he said that he feels less guilty by starting the meal off with another of his favorites, the Tuna Tartare. When Stephen mentioned the Pork Belly, I remembered Chef d’Ennery’s penchant for pork.  At ABG Pork lovers will never have to worry.   Pork in one form or fashion will always be a staple on Chef d’Ennery’s menu. The Honey Cherry Pepper Glazed 14 oz. Pork Rib Chop is a regular as is the Simply Grazin Pork Belly with sweet soy glaze, watermelon, green jalapeno sauce and pork rinds. We sampled the Pork Belly on a recent visit to ABG, and two words sum it up; sweet sin. You know you are being bad and you just don’t give a damn.

After chatting with our neighbors, it was time to eat. Peter and I decided on lighter fare this visit. We started off with some beauties from the Raw menu.  The raw clams served with tomato horseradish granita (cocktail sauce frozen and shaved and pictured above) were pretty and delicious.  The Shrimp cocktail was served with 3 very different sauces.  I loved the mustard sauce using Zatarain’s creole mustard, which is a shout out to Chef’s New Orlean’s roots once again. In the far right of the picture above is a bowl of roasted garlic and oil that also kept me very happy.

For dinner, we took Lorraine’s lead and ordered the Smoked Pepper Roasted Scottish Salmon with “Dirty” Wild Rice with Local Duck & Foie gras, Roasted asparagus, creole tomato butter sauce. (pictured above). Chef d’Ennery is the one who taught me that I “must eat the skin” of the fish that he cooks. He actually caught me picking it off the first time we met. (That was the last time I did that.)  So, consequently, I have learned to cook fish the proper way, and to eat it the proper way. The salmon was cooked to perfection as was the skin. The rice was extremely “wild” and required a bit of chewing, but that’s what wild rice is supposed to require and we loved it.

We ended our meal with another light menu option, homemade Watermelon Granita. Another regular on the dessert menu is ice cream brought in from Princeton’s The Bent Spoon.  For those of you who flip to the dessert section first, click here for the whole list of “sweets.”

Entree prices range from a $25 burger. Yes, you heard me. But, let me explain. This is no ordinary burger. I almost hesitate to put it in the burger category.  100% organic/pastured Simply Grazin’ Hamburger topped with a thick slab of Hudson Valley foie gras, truffle cheese, onion marmalade, herb garlic aioli, homemade ketchup, brioche, truffle french fries along with the Chef’s side note: will not cook more than medium please.  Like I said, not your ordinary burger.  Prices range from mid-twenties to high thirties. Actually the best way to check out there prices is to look at their Facebook page for specials and their regular online menu. Their menu changes approximately once per month.

Under the new direction of Chef d’Ennery, the Atlantic Bar & Grill is truly making a name for itself in the farm to table movement.  I hope you’ll visit and let the Louisiana boy (only six years in the Garden State) know that we appreciate his dedication to showcasing New Jersey’s finest.  And, if you really want to get on his good side, order the pork belly and don’t you dare take the skin off the fish.

Atlantic Bar & Grill
24th & Central Avenue
South Seaside Park (just look for the Island Beach Motor Lodge)

732-854-1588

On Facebook http://www.facebook.com/AtlanticBarandGrill

For more views of Silverton Farms, check out our Photo Album on Facebook.

Deborah Smith , Founder and Executive Editor of jerseybites.com.  Launched in 2007 as a home for her growing collection of recipes, Jersey Bites soon grew into a hub for all things edible in the Garden State. Deborah is also the owner ofParents With Nannies, Inc. which operates a network of nanny employment websites established in 1999.  In her spare time, (Ha) she works as a Social Media consultant and speaker.  You can learn more about her services and marketing through social media on her blogwww.DeborahLSmith.com

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