The mangled remains of my garden have emerged from this week’s thaw. What was once lush and lovely, is now brown and broken, tangled and torn except for one little green flicker of hope. It has been confirmed. In the end, there will be cockroaches and mint.
“This is New Jersey” is our Saturday “way of life” feature bringing you images of New Jersey. We welcome submissions from photographers and amateur photographers.
While I always enjoy having a romantic Valentine’s Day with my sweetie (who always plys me with roses and chocolate covered pretzels), I’ve often thought that the holiday should be a time of exhibiting kindness to others. While some people have had unfortunate brushes with brusque service at restaurants, others have been happily surprised by those small acts of kindness which show that a restaurant is willing to go the extra mile. I have had two of these positive experiences recently.
My first brush with kindness was at the Cosi restaurant in Mount Laurel. Cosi is a casual chain known for their tasty sandwiches, pizzas and salads. I stopped there with my elderly mother, who had recently been widowed. Although Cosi is not a full service white tablecloth kind of place, they must have sensed that Mom could use a pick me up. An older gentleman delivered our salads and fussed over Mom like there was no tomorrow. This brightened her day at a time when she really needed it. More recently, the cashier at the same Cosi location noticed that I had a long wait for the pizza I had ordered at the end of a long work day. Although I had not complained about the wait, he apologized and dropped 2 chocolate chip cookies in my bag at no charge.
We’ve also had great treatment at our local branch of the McCormick & Schmick’s seafood chain in Cherry Hill. After one meal, we were invited to visit their adjoining steakhouse concept restaurant (William Douglas) for complimentary after dinner drinks and dessert-a nice getting to know you gesture. And for my recent birthday, they brought the Creme Brulee that I had ordered plus a chocolate cup with strawberry mousse on a nicely decorated “Happy Birthday” plate. In neither instance were they aware that I was a food blogger-they just knew how to build customer loyalty.
In an era when great customer service is not always a given, the kindness that I found at these two restaurants made me want to return. If you have had a recent experience with a restaurant that has gone the extra mile, please leave a comment below or on the Jersey Bites Facebook page.
Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at [email protected]
As part of my new role on the Potluck Blog for Shoprite, I was given the challenge of preparing a romantic dinner for two (or more) for under $25. (Yes, I know, this is a little too last minute for you to whip up for Valentine’s Day, but it is a delicious and inexpensive meal to enjoy any time of the year, so just play along.)
For some reason, shrimp is always my go-to romantic food idea. I have no idea why. Maybe because they’re pink, who knows. So, the meal started with the shrimp, but as we all know, shrimp is not the most budget friendly choice I could have made. However, Shoprite almost always has the $5 off coupons right next to the frozen shrimp and since I was only feeding two of us, the $20 2 lb. bag, worked out to be about $8 worth of our meal.
Ok, so the shrimp was a definite. Now what else? I wanted something red for obvious reasons, and cheap. Just my luck, Shoprite’s Imported Cherry Tomatoes were on sale for .99 cents a can. If you haven’t tried these, you must. I absolutely love them. Now, for the secret ingredient, not the cheapest ingredient, but well worth it: 4 ounces of pre-diced Citterio Pancetta ($4.49) available in the deli section. I sauteed up the pancetta until crisp and removed to a plate. In the rendered fat, I sauteed about 3 chopped garlic cloves in a couple tablespoons of oil and 2 tablespoons of butter, threw in the can of cherry tomatoes, and we were well on our way. (Hey, Valentine’s Day is not a day for counting calories.) Just a few more additions like a 1/2 teaspoon of red pepper flakes and a 1/2 teaspoon of dried oregano. A little salt and pepper and the sauce for the Shoprite brand linguine ($1.29) was done and I only used half of the box.
Ok, on to the shrimp. I defrosted the shrimp under cold running water, dried them and tossed them in a zip lock bag with 2 Tablespoons of cornstarch and salt and pepper. In a saute pan, heat a couple tablespoons of olive oil and fry the shrimp until golden brown.
On the side I served asparagus with grated asiago cheese on top. Now granted, I had the asiago cheese in the fridge. The portion I used for the asparagus was probably .75 cents worth. The Asparagus was $2.99 a pound at Shoprite. So, let’s say that for the major purchases our total was right around $18.00. Add in the butter, oil, spices and cheese and I’m going to say dinner was approximately $20 for two people.
Now, for dessert. With a little help from the box of Aunt Jemima Complete pancake mix in the cupboard, I whipped up a “mock crepe” with Vanilla Ice Cream, Shoprite’s Hazelnut Spread (so delish) and Cherry Preserves on Top. Once again, things I had in the pantry, so I’m thinking this dessert cost maybe one dollar. Not bad, $21 for a romantic dinner for two. Don’t hate me if you’re just checking your restaurant bill right now.
The Shoprite Challenge was a lot of fun and inspired a great meal. For the exact recipe and instructions, check the Potluck blog in the next week. I’ll be sure to post it to the Facebook page when it is live. If you haven’t “Liked” our page yet, just go to http://www.Facebook.com/JerseyBites and hit the “Like” button.
Happy Valentine’s Day.
Deborah Smith is the 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 of Parents 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 blog www.DeborahLSmith.com
It’s been a while since I have been able to witness the ice boaters on the Navesink River. So peaceful. So quiet. And, so dang cold. Nothing like 35 mile an hour winds and a frozen river to get the crazy ice boater’s blood pumping. For me, a couple of quick pictures and it was back in the car.
Ice boating on the Navesink has been going on for well over 100 years. Marine park is the home of the North Jersey Ice Boat and Yacht company founded in 1880. For more information about the club, upcoming events, ice boating lessons and some amazing photos, check out their website http://nsibyc.com/. And be sure to bundle up if you’re planning to be a spectator. I’m still shivering.
“This is New Jersey” is our Saturday “way of life” feature bringing you images of New Jersey. We welcome submissions from photographers and amateur photographers.
The anticipation of dining at Ninety Acres was almost palpable. I mean, the history of the location, the celebrity of the current owner, local restaurant buzz, and the scarcity of reservations were enough to set any food lover’s heart racing. After months of effort, we finally snagged four spots for their “Bring Me Food” concept during Saturday prime-time seating.
First, a little background. Ninety Acres is located on the grounds of Natirar, formerly owned by the King of Morocco. Set on 500 lush acres in the rolling horse country of Somerset County, the King purchased it from the original owners in 1983. The estate’s first owners, the Macy-Ladd family, named the property Natirar (an anagram of Raritan) for the river that runs through it.
Speeding up to the present day, in 2001, Sir Richard Branson and Bob Wojtowicz began negotiations to purchase the entire estate from the Moroccan royal family. However, Somerset County stepped in with interest and, together with Branson and Wojtowicz, presented a plan for a public-private partnership. The county successfully purchased the estate from the royal family, and in 2003, they issued a 99-year lease to the Branson group for a “90-acre” plot.
So you see, Ninety Acres has quite the pedigree.
You approach the entrance from a rural road and follow a winding path for a good mile before reaching the entrance. Warm lighting washes the building, and as you enter, you are greeted with an energetic bar to the right and a dining room to the left. There was not an empty seat anywhere.
As mentioned earlier, we had reservations for “Bring Me Food,” which is Ninety Acres’ version of the chef’s table. Diners can order the “BMF” dinner with or without paired wines. Executive chef David Felton presented each course, and a young, hip wine sommelier poured. There are seven tables set aside near the open kitchen specifically for BMF. The rest of the restaurant is available for à la carte dining.
Service was relaxed and professional without being stuffy. Both our wine guru and Chef Felton were approachable and easy to chat with.
The evening’s menu:
Hudson Valley cured duck breast, Asian pear, walnuts, celery (Cava Brut Reserve NV – Spain)
Natirar poached egg with spaghetti squash, pork belly and parmesan (Tokaji Furmint Sec 2007 – Hungary)
Barnegat Light Scallops, roasted beets, horseradish, short rib and vodka (Chinon Les Galuches 2007 – France)
Griggstown Pheasant, Natirar rutabaga, salsify, bordelaise sauce (Cotes-du-Rhone Mon Coeur 2009 – France)
OktoberKase with honey, almonds, and herbs (Coteaux du Layon Chateau Soucherie 2007 – France)
Almond and fig cake, mascarpone ice cream, port reduction (Tawny port, Quinta do Infantado – Portugal)
As is the case with most tasting menus, the portions are on the small side. But keep in mind, there were six courses so we did not leave hungry.
Each course was delicious and uniquely different, but the most unusual, I think, was what they called “New Jersey on a Plate” (pictured above) which featured scallops with roasted beets, horseradish, and short ribs. To look at that combination on paper, you would never think it could work. But it does. The scallops were so fresh and sweet that when paired with the heartiness of the beets and short ribs, the dish morphed into rich, velvet luxury.
I loved the sharp taste and texture of the OktoberKase, paired with sweet honey and crunchy almonds. Of course, dessert was my favorite part of the meal – the mascarpone ice cream was so creamy, paired with the nutty-sweet almond-fig cake.
With coffee, they offered miniature cranberry sorbet cones and absolutely delectable hazelnut chocolate truffles served over cocoa nibs. These were so delicious that I almost asked for another taste!
The wines were paired perfectly, as one would expect. Although for the money, I would have liked a bit more than a quarter of a glass per course.
The partners plan to open a Virgin Spa and hotel in the near future. They already partner with Viking Cooking School to offer on-site culinary classes.
Ninety Acres is quite the experience. And I can only imagine that experience being enhanced in the summer with the full bounty of their gardens at Chef Felton’s disposal and imagination.
Ninety Acres
2 Main Street
Peapack-Gladstone, NJ
908-901-9500
Serving brunch Sunday
Serving dinner Tuesday-Sunday
Closed Monday
The results of New Jersey Monthly‘s first ever Burger Cook-off were a bit surprising. Well, at least visually surprising. You can view all of the candidates’ entries and their close ups here. As you will see, there were some very pretty contestants. But, according to the judges, when it comes to burgers, it’s all about the beauty that lies within.
Montclair’s, Next Door took first place for its very simple design and well executed mixture of beef cuts. 80 percent lean/20 percent fat chuck, plus hanger steak and short rib. And the essential ingredient according to Owner/Chef, Zod Arifai? Salt.
Less is evidently more when it comes to the perfect hamburger. You can check out some highlights from the competition on YouTube here. http://www.youtube.com/watch?v=P2q8yoSKGas. Now, if you’ll excuse me, I have to take a road trip to Montclair.
Deborah Smith is the 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 of Parents 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 blog www.DeborahLSmith.com
I have become quite the fan of daily deal sites such as Groupon. Daily deal sites post gift certificates for restaurants, massages, and other fun things at a deeply discounted price. If enough people buy the deal of the day, everyone gets the deal at that price. The deals change daily-I have purchased a couple of the restaurant deals, as well as a chocolate lover’s tour of Philadelphia which my son and I will take when it warms up a bit. The deals also vary depending on the geographic area that you are in-and if you have an upcoming vacation, you can sign up for deal notifications for that location, too.
John and I recently purchased a Groupon for A Little Cafe in Voorhees. It is a casual little jewel box of a place with really good food. They have a three course prix fixe menu for $35, although you can order a la carte as well. Since our previously purchased Groupon was for $35, we were halfway towards paying for our meal when we walked through the door. A Little Cafe does not have a liquor license, but you are welcome to bring your own wine or other libation.
We started our meal with Baked Brie. The Brie was full of warm gooey goodness and was topped with a mix of berries. The berries gave the appetizer a nice visual and taste contrast. Next, John tried the Caesar Salad, while I opted for the Wild Mushroom Soup. Both were tasty and filling.
Each of us ordered different entrees. John noticed that they has sushi grade tuna as an appetizer, and when he asked, our server cheerfully agreed to bring him an entree size portion. The tuna was served on top of a delicious bed of pasta with field greens and was attractively presented in a fanned style. I opted for the Apricot Chicken. It was a treat to have a fruit based entree in the winter, and the apricots and slightly sweet sauce made the chicken moist and flavorful.
We really enjoyed our meal at A Little Cafe. The food was well-prepared and was presented in a very attractive way. Best of all, our purchase of a Groupon inspired us to try a new restaurant at a discounted price-not a bad way to spend a chilly winter’s evening!
A Little Cafe
118 White Horse Road
Voorhees, New Jersey
856-784-3344
Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at [email protected]
As you know, here at Jersey Bites we love to feature home grown Jersey products that we have found to be outstanding and unique. It’s always great too when there’s a story behind them. Fourth Creek’s Red Pepper relish was the invention of Fair Haven native, Barbara Schiavetti . Her son, Andrew, launched the Fourth Creek Food Co. because of her and her amazing recipes. In his own words “Whether we were with family or friends, at dinner, a sunset barbecue or a cocktail party, my mom’s Sweet Red Pepper Relish made anything from hot dogs to baked brie that much more memorable.” Andrew is passionate about his Mom’s precious recipe and wants to share it with the world. “How could we keep a clean conscience by keeping such an amazing thing all to ourselves?” Locations for purchase are listed below and we’ve provided some terrific recipes just in time for the Big Game. You can let them know what you think of their product and share you own recipes on their Facebook page.
Fourth Creek Swedish Meatballs
* 1 large egg
* 1/4 cup heavy cream
* 1 large slice good sandwich bread (crusts removed and bread torn into 1-inch pieces)
* 8 ounces ground pork
* 1 small onion, grated on large holes of box grater (about 1/4 cup)
* 1/8 teaspoon freshly grated nutmeg
* 1/8 teaspoon ground allspice
* 1/8 teaspoon ground black pepper
* 1 teaspoon packed brown sugar
* 1 1/2 teaspoons table salt
* 1 teaspoon baking powder
* 8 ounces 85 percent lean ground beef
* 1 1/4 cups vegetable oil
* 1 jar FCFC Sweet Red Pepper Relish
Whisk the egg & cream in medium bowl then add the bread and set aside. In a separate bowl beat (a mixer if you have one, or just use a cake mixer & a regular bowl) pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, for 2 minutes. Mash bread/egg/cream mixture until no chunks remain & add to the rest of the ingredients & continue to mix for 1 minute more until smooth. Add beef and mix on medium-low speed until just incorporated, about 30 seconds to form the meatballs, use about a tablespoon of the mix to create a roughly 1 inch meatball.
Either fry the meatballs in the 1 ¼ cup of vegetable oil, or for a lighter version you can bake them on an oiled sheet (or if you have those “mini-muffin” baking trays, they work great for this application) at 400 degrees for 25-30 minutes.
You can either pour a a jar of FCFC Pepper Relish over the meatballs, or dip at your leisure. If you’re baking the meatballs you can spoon some relish over each meatball with about 5-10 minutes left to go in the oven to create a glazed effect.
Fourth Creek Zesty Cream Cheese Dip
Whipped cream cheese works great here because it’s easy to mix out of the package and you don’t have to spend time softening regular cream cheese.
* 1 container whipped cream cheese (usually 8-12 oz)
* ¾-1 cup FCFC Sweet Red Pepper Relish
Mix until desired consistency is reached. Adjust amount of SRPR to taste.
Fourth Creek Superbowl Sausage Sliders
To modify for sliders, look for slider rolls & only put one link/patty per sandwich. It is best to use short Italian links for this recipe.
* 4 Links of HOT Italian Sausage
* 4 Links of SWEET Italian Sausage
* 4 slices of Vidalia Onion
* 4 Portuguese hard-rolls, small size (or slider buns)
* Dijon Mustard to taste
* Fourth Creek Sweet Red Pepper Relish to taste
Slice each sausage link lengthwise down the center, about ½-¾ deep into the link. Flatten/spread (gently) each butterflied link into an even patty, the result will be a flat sausage patty with the casing on one side with other side exposed. Start the sausage non-casing side down on a hot preheated grill or skillet first, flip & cook to your desired finish. (Starting with the casing-side down first can cause the patty to curl too much making even cooking on the other side difficult). Lightly butter (if desired) & toast the Portuguese Rolls on the grill. Spread the Dijon mustard on the bottom half of each roll, stack one HOT or SWEET patty on each roll & top with an onion slice and plenty of Fourth Creek’s Sweet Red Pepper Relish.
Where to Purchase:
Sickles Market, Little Silver
Dearborn Market, Holmdel
Fairwinds Deli, Fair Haven
Rumson Wine & Liquors
Monmouth Meats, Red Bank
Cheese On Main, Ocean Grove
Bayhead Cheese Shop
Alan’s Orchard, Westfield
The founder of Fourth Creek Food Co., Andrew Schiavetti, was born and raised in Fair Haven, NJ where he currently resides. He was exposed to food and restaurant culture at an early age helping his father collect wine and sneaking away to spend time in the kitchen at his family’s favorite Sunday night restaurant. He continued following his passion for food on family trips over the following years across five continents. After graduating college Andrew began a career in banking and finance handling high net worth clients and internal restructuring projects at the Bank of New York before pursuing an MBA in entrepreneurship and developing an interest in small business. After Babson Andrew became a Director at the Receivables Exchange providing small businesses efficient access to much needed credit in a tight lending environment. But soon his love of fine foods and the desire to start his own small business conspired to bring him back to his first passion and Fourth Creek Food Co was established in the summer of 2010.
Back in November, Jersey Bites hosted the second Blogging Out Hunger online event. This cyber-movement was created to support Check-Out Hunger—the Community FoodBank of New Jersey’s annual fundraiser. With its signature $1, $2, $3, and $5 tickets at grocery-store check-out counters, Check-Out Hunger started in New Jersey in 1991, and has grown to include 32 food banks in nine states and Washington, DC.
While this season’s Check-Out Hunger campaign, coordinated by Mary O’Connell, has come to a close within grocery stores, the Community FoodBank of New Jersey is still incredibly busy and they need your help. Jersey Bites recently had the opportunity to chat with O’Connell about just a few of the organization’s year-round opportunities for volunteers and donors alike.
Check-Out Hunger Online
The in-store effort has wrapped up for the season, but the website is always up and running. According to O’Connell, people often ask, “Do you really get that money?” She says, “Yes, we really get that money. And we get every penny of it.” Online donations can be made throughout the year and you can choose which food bank you want your donation to go to.
Click here to donate to Check-Out Hunger or for more information.
Tools 4 Schools
The FoodBank’s reach extends far beyond food. The Tools 4 Schools program allows schools in need to come to the FoodBank’s headquarters in Hillside to get source materials they need. O’Connell explains, “In poorer public school systems, the teachers do an awful lot of subsidizing materials for the children in their classrooms. It’s sometimes hard for people who are better off to understand that that means the children don’t have paper, they don’t have pencils, pens, crayons, crafts materials.”
All supplies are donated, and the Resource Center is stocked and run by FoodBank staff as well as volunteers. Monetary donations are also welcome.
Click here for more info about Tools 4 Schools and how you can help.
Kids Cafe
In conjunction with Feeding America, a national network of food banks, the FoodBank provides hot meals for children in afterschool programs at its agencies through Kids Cafes. The number of Kids Cafes varies all the time, according to O’Connell. She says, “It’s our opportunity to work through our agencies to make sure we’re doing what we can.” The program includes tutoring, homework assistance, and computer training (where available) as well.
In addition to monetary donations and sponsorships, the Kids Café program welcomes volunteer tutors, mentors, and food servers.
Click here to learn more about how you can help the Kids Cafe program.
BackPack Program
Also part of Feeding America, this initiative serves schools where children who are in need receive a backpack full of essential foods that they can take home on Friday afternoons. O’Connell points out that there’s always a need for volunteers to help fill the thousands of backpacks that are distributed.
Click here for more information about the BackPack Program.
Food Service Training Academy
The Community FoodBank of New Jersey offers training for entry-level jobs in the food service industry. “It’s basically designed to help people who need a second chance in life or who never really had an opportunity to develop any particular job skills,” explains O’Connell. “That ties in very much to everything else that we do here.”
The Academy follows a 14-week curriculum, and students prepare the meals at the Kids Café as part of their training. If you are an employer who’s interested in ServSafe Certified kitchen help, call 908-355-3663 ext. 240.
Click here if you’re interested in more information about the Food Service Training Academy.
Other Opportunities to Help
Beyond these specific initiatives and programs, there are still several ways you can lend the Community FoodBank of New Jersey a much-needed hand throughout the year.
-Clerical work
-Computer entries
-Volunteer drivers
-Donation collectors
-Representatives at special events
-Check-Out Hunger reps to serve participating locations
Every holiday season, food banks enjoy a real moment in the sun. Corporations encourage employees to volunteer their time, local businesses hold food drives, and people are genuinely into the spirit of giving. When the new year arrives, however, it often brings with it a quiet time for organizations that depend on help from the public to maintain a robust presence. While the level of service and volunteerism around the holidays is truly inspirational (and appreciated!), groups like the Community FoodBank of New Jersey rely on volunteers and donations throughout the year.
The Community Food Bank of New Jersey has a lot on its plate. Come take a bite.
Anyone interested in volunteering at the Community FoodBank should contact the Volunteer Services Department at (908) 355-3663 to arrange dates and times prior to visiting.
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
The Jersey Bites team was invited to the grand opening preview of the first New Jersey location of this well-known Florida pizza chain. Now if it’s one thing we’ve got a ample supply of in New Jersey, it’s pizza restaurants. And, of course, everybody has his or her favorites. Whether it’s Kinchley’s in Bergen County, or Pete & Elda’s at the shore, and a hundred others in between, people here know their pizza! We kind of consider it our birthright to have access to not just good pizza, but great pizza. So needless to say, there is a fair amount of pressure on Anthony Bruno (founder) and his partners to live up to our standards.
Well, we are here to tell you that Anthony’s Coal-Fired Pizza makes the grade. And it’s not all about the pizza. Anthony’s offers a wide variety of salads, pastas, and what they call “Italian Soul Food.” More about these other offerings shortly, right now, back to the pizza. The restaurant’s motto is “our pizza is well done,” and yes, the pizza comes out crispy, thanks to the 800-degree proprietary coal-burning oven. But it’s also flavorful. We sampled two delicious pies – Arugula (served over their traditional pie), and White Pizza (a luscious mixture of ricotta, mozzarella, and Romano cheeses).
While we thoroughly enjoyed the pizza, there is no lack of great dishes on this extensive menu. First up, the Pork Ribs with Vinegar and Peppers. These are spare ribs as you’ve probably never had them before. Roasted in the coal ovens with garlic, rosemary, spicy vinegar peppers, and white wine, they were juicy and succulent. Also cooked in the coal ovens, Anthony’s version of Chicken Wings. Roasting the wings, rather than traditional frying, really brings out a smoky flavor. Caramelized onions atop the wings were oh so sweet.
One other sampling from the “Italian Soul” collection was the Broccoli Rabe and Sausage. This “old world” side dish, sautéed in garlic and olive oil, was not at all bitter, as is sometimes the case with broccoli rabe. This makes a really nice add-on to your meal at Anthony’s, as it complements almost any of the pizza selections.
On hand for the opening, football great, Dan Marino. Dan is not only a partner in the business, but he created one of the restaurant’s signature dishes, Eggplant Marino. This is another very traditional dish, but well done at Anthony’s. So many versions of this classic end up greasy and heavy. This eggplant was paper thin, battered and pan-fried. The result was light and delicious – as it should be.
Anthony’s offers a cozy, full bar, an impressive wine selection and a comfortable atmosphere for families, groups, and couples.
As noted at the top of the post, this is the first site in NJ, however, soon to come are Ramsey and Edgewater. We did get the inside “bite” that they are also looking at possible locations in Clifton and Wayne.
So while we’ve got more than our share of pizza spots to choose from, with their unique take on pizza and other menu items, Anthony’s Coal-fired Pizza is sure to be a hit here.
Anthony’s Coal-Fired Pizza
80 Parsonage Road
Edison, New Jersey
732-744-1500
www.anthonyscoalfiredpizza.com
Co-authors: Beverly Beveridge, Monmouth County Regional Editor and Terry Krongold, Passaic County Regional Editor
Is it possible to spend over $60 to see a movie? Would you even want to? Do margaritas and movie lines mix? The answers to these and other burning questions ensue.
Jersey Bites was invited to attend the opening of a new style of dine-in movie theatre, the AMC Essex Green in West Orange. And that afforded me the opportunity to resolve all these questions. (Bottom line: this is a cool thing). While waiting to begin our tour, we waited in the lounge area for MacGuffins, which used to be the concession stand that is now a full-service bar. In the theater. Really. Not a shabby place to meet your friends before going in to see a show.
We started out the tour with a visit to the two types of enhanced theater seating. The first is dubbed Fork and Screen which is used in six of the nine theaters in the complex, and has stadium style seating with very comfortable seats, grouped four inline, with a narrow table in front for ease in dining. The ticket price for this room is $20, which includes a $10 food credit for the show.
The other three theatres are called Cinema Suites and are equipped with electric full reclining red leather seats and individual oversized table trays that pivot in place for dining. There are less than 48 seats in each of these rooms by my count to accommodate the larger seats and side tables. The ticket price for this room is $25, which includes a $15 food credit. After seeing this room, where we would be seeing the movie, I only needed a quick tour of the kitchen. Let the fun begin.
So the novelty of watching the trailers and ordering drinks and food is definitely a cool thing. One margarita later, I was just getting warmed up to this new experience. I knew I should have started with the Fresh Fruit Salad for $9.99 or the Veggie Triple Feature for $7.99, as these were labeled as healthy offerings. But the signature offering labeled Crab Rangoon was begging to be sampled. Yeah, it was arterial sclerosis on a platter with a healthy helping of sodium. On reflection, I’d say try something else. Like maybe save those fat calories for the best onion rings I’ve ever had, the Sweet Onion Loops for $6.99. It’s a little pricey but worth it.
Once again, I knew that I should have ordered the Lime Chicken Griller for $8.99, another healthy offering. Would you be surprised if I told you I ordered the Handmade Lobster Ravioli for $17.99? I just didn’t have enough room for any of the desserts. My waistline thanked me. I did want to try one of their Espresso Blenders, always a weakness of mine. Still no room. But I could see inhaling a number of those on a hot summer afternoon. Blenders are a good thing.
I’d have to say that the prices for these dishes did not match the quality of what you would expect in a restaurant, but I was still on a high from being able to order all this from the depths of my recliner, which seemed to be swallowing me whole as the night went on.
Here’s how the night proceeded once seated. While we were getting ready for the movie to start, someone came to take our orders. The drinks arrived within 10 minutes after ordering. The food started to arrive within 10-15 minutes after that. Approximately a half hour before the end of the movie, the check arrives followed shortly by the receipt. At that point you can go back to the bar if so desired.
While you did slightly notice talking during the movie, as theater-goer and waitperson converse, I did not find it annoying. I DID find the subdued light by your side table, that stayed lit the entire time, annoying to the point that I put my jacket over it. There. Problem solved. Back to the recliner. Oh, and can you bring me another margarita, please?
With this venture, AMC is definitely shifting the paradigm on what constitutes a night out at the movies. This one-stop shopping approach should definitely appeal to many. Adding to life’s persistent questions will be ones related to what to order. You may run out of movies to see before you get to try all the menu items temptingand testing your resolve (and your waistline). One could do worse than be a swigger of blenders (apologies to Robert Frost).
AMC Essex Green 9, 495 Prospect Ave., West Orange, NJ. 07052.
Phil Sikora: In his own words “I have a T-shirt from a club for owners of Russian motorcycles with a motto that translates to: “Eat to ride; ride to eat.” I’ve taken that to heart. And so the stories will unfold.” Phil is a motorcycle enthusiast and System Engineer for AT&T. He works in Middletown and lives in Paramus and will be reporting on his culinary adventures in his “Reviews from the Road” series for Jersey Bites.
Get your reservation on Hudson County! Hudson Restaurant Week is back for its annual winter appearance, running now through February 4.
Notable additions include the newly opened Satis Bistro in downtown Jersey City, serving up short ribs and house-made ricotta gnocchi; West Five Supper Club in Hoboken, featuring a tapas dinner and a signature cocktail; the picturesque Maritime Parc in Liberty State Park; and an old Jersey City favorite Italian staple, Rita and Joe’s. While most participants are located throughout Hoboken and Jersey City, West New York’s PF Chang’s and Weehawken’s Chart House are also getting in on the action.
Each specific restaurant offering differs, but most include an appetizer, entrée and dessert, with prices ranging from $12-$19 for lunch and $19-$35 for dinner (not including beverages, tip and taxes).
Make your reservations now through the link below, and let us know your favorites!
Open Table Reservations:
http://www.opentable.com/promo.aspx?m=8&ref=4093&pid=381
Official Hudson Restaurant Week Website:
Hudson Restaurant Week Facebook Page:
Melissa Yurasits is the Jersey Bites Regional Editor for Jersey City. Melissa grew up on the Jersey Shore and returned to the Garden State after four years of living in Boston for college. Works in publicity/promotions by day but at night loves checking out new restaurants or cooking up new recipes with her boyfriend in their Jersey City apartment. Can’t name a favorite food, except for anything and everything cooked by her Dad, who doesn’t believe in recipes (but it turns out amazing everytime!).
