Walking into Keyport’s Broad Street Diner on a Saturday afternoon in April, there were familiar, reassuring sights, sounds, and aromas that made concerns from the public health crisis melt away. For more than 14 months, New Jersey diners, cafes, and restaurants, dealing with lockdowns from the pandemic, have struggled to stay afloat. Some eateries have found ways to survive; others have not.
With vaccinations on the rise, along with the full bloom of the spring, there are reasons to be optimistic that we’ve seen the worst of the pandemic blues. Governor Murphy recently signed bill A-5444, providing $35 million in COVID-19 relief aid for New Jersey restaurants. Diners, like Broad Street, can operate at 50% capacity, provided they maintain social distancing protocols.
Broad Street Diner interior
Business is picking up at the Broad Street Diner, especially during breakfast hours. Owners Maria and Nick Kallas have been uplifted with the return of loyal patrons. In fact, many businesses in downtown Keyport were in full swing, with the streets filled with cars and people.
Broad Street Diner owners Maria and Nick Kallas
Because it was a special occasion—this fully vaccinated reporter hadn’t devoured a meal inside a diner in more than a year—it was cause to celebrate. That meant ordering one of the specials of the day: broiled lobster tails stuffed with crab meat. Delightful and delicious—a gourmet treat—as indicated by the two shells that were picked clean.
Lobster Tails at Broad Street Diner
A True Classic
But wait—don’t be judgmental and think this choice was extravagant. Lobster once was a standard menu item at New Jersey diners in the 1940s and 1950s. Lobster Thermidor was the favorite dish of legendary diner builder Jerry O’Mahony.
One of the founding fathers of the Garden State’s renowned diner business (New Jersey is the diner capital of the Solar System), O’Mahony, back in the day, frequently ate at diners he had built and sold, just to check in on his customers. The Broad Street is a circa-1952, real-deal, modular, prefabricated, stainless steel diner, built in O’Mahony’s Elizabeth factory. If you look closely, the O’Mahony tag can be found on the interior side of the diner’s front door.
Cheers, Jerry. These lobster tails were for you.
As for “the wife,” she ordered a signature Broad Street diner platter: the glorious challah French toast, adorned with fresh strawberries, blueberries, and slices of kiwi, all arranged like a colorful impressionist painting. It was absolutely sensational, as always.
Challah French Toast at Broad Street Diner
We decided to “go big,” so this meant that dessert was in order. Maria recommended fresh tapioca pudding with a glorious crown of whipped cream. It turned out to be a lovely suggestion.
Tapioca Pudding with whipped cream
Maria confessed that the months since March 2020 have been difficult. Like most diners throughout the state, Broad Street was forced to rethink and adapt its daily operations to take-out orders, online food delivery services, and bistro-style sidewalk dining—not as easy as it looks.
Take-out orders ready for pick up at Broad Street Diner
A Bright Outlook
The good vibrations on this sunny Saturday afternoon in Keyport kindled a spirit of optimism; well, cautious optimism, at the very least. It felt like things were on the mend regarding Covid-19. The most curious takeaway observation on this day was that the “new normal”—enjoying the food and friendly atmosphere inside a diner—felt a lot like the “old normal.” We savored the moment, with gratitude.
As we said goodbye, there was one telltale sign that some things have changed at the diner in order to conform to the new interior seating requirements. There he was, his slick-backed black hair glistening in the sunshine, decked out in his distinctive yellow jacket, tight leather pants, and strumming his pink guitar, sitting next to the metal sidewalk tables and chairs in front of the diner.
You could almost hear the King of Rock and Roll performing the haunting refrain that he usually sang as the final song at his concerts:
Take my hand
Take my whole life, too
For I can’t help
Falling in love with you
Yes, Elvis has left the building.
The Broad Street Diner
83 Broad Street
Keyport
732-497-0808 Facebook
RELEASE: Innovative celebrity chef David Burke opened his latest New Jersey restaurant, Belmar Kitchen by David Burke, last week.
Belmar Kitchen is located on the second level of the popular Beach Haus Brewery on Belmar’s Main Street, where another Burke venture—the festive and casual Beach Haus Bar and Grill by David Burke—is also located. The Belmar Kitchen has a contemporary, casual, bistro-like vibe serving a beer-friendly menu with finely crafted dishes and full-service bar.
“[David] has a great following and has created concepts at very different levels,” said brewery co-owner Joel Brudner. “We look forward to continuing our fantastic partnership.”
Beach Hause Bar
Brudner and co-owner Christopher McCallion opened Beach Haus Brewery in 2015 in the large, Main Street building that once housed Freedman’s Bakery. It is located in Belmar’s downtown area, five blocks from the beach and steps from train and bus stops. The Brewery has a total occupancy of 440. Belmar Kitchen will seat approximately 100 guests.
Chicken Milanese
“Belmar Kitchen will be an asset to the already popular Beach Haus,” said Burke. “I am very excited about this concept, it’s new and different and my team has had a very positive experience developing and executing this fun dining concept with Joel, Chris and their team. Our concept embraces locals and tourists alike who all love craft beers and serious food.”
Belmar Kitchen salmon
Belmar Kitchen is located on the second level and will offer a more formal and subdued dining experience, albeit with the continued fun, casual ambiance. The décor is chic, rustic warehouse with whimsical accents throughout, for example wall mountings consisting of front halves of bicycles bursting through a wall, rustic doors propped up against walls leading to nowhere and suspended reclaimed flying windows painted Jackson Pollack-style in bright colors. The dining room uses sizable distressed wooden tables and has a large bar that faces the exposed kitchen. There is also an interactive chef’s table next to the kitchen.
Key to Belmar Kitchen is a gorgeous, hand-built, wood-fired Stefano Ferraro Napoli pizza oven, which was originally installed in Beach Haus in 2015. Some plans brewing for the summer at Beach Haus include creating more open-air and outdoor seating on the first level and grab-and-go items.
Stay tuned for a more in-depth story about this new Jersey Shore spot, coming soon to Jersey Bites!
Belmar Kitchen by David Burke (at the Beach Haus Brewery)
801 Main Street, Belmar, NJ
732-202-7782 belmarkitchenbydb.com
As the team at Glenbrook Brewery can attest, you should never underestimate the power of a cheap malt extract home brew starter kit. These kits have sparked more than their share of brewery startups. When a brother-in-law gifted Heath Traver one in 2011, it created an obsession. Brothers-in-law figure prominently in this story because it was another one, Darren Cregan, who teamed up with Heath to create Glenbrook Brewing and named it after the street their wives grew up on.
Brewer Heath Traver with partner Darren Cregan (left to right)
By 2015, Traver was winning home brew awards, including a second place for a pumpkin ale brewed for the Morristown MASH (Morristown Area Society of Homebrewers) event. That’s also about the time when Cregan and Traver started looking for properties to take this hobby to the next level. After some misfires and a false start, it was Morristown’s mayor who suggested setting up the brewery in an old mechanic’s shop—in a downtown area that’s mid-revitalization. COVID threw them another curveball and caused more delays, but the six-year journey culminated when they opened Glenbrook Brewery in early 2021.
The Scene
“A new local brewery with a revolutionary twist” is how Glenbrook is described on the website. Morristown is steeped in Revolutionary War history and Washington did indeed sleep there. The General made the Ford Mansion, part of the Morristown National Park, his headquarters from December 1779 to June 1780. All of the Glenbrook Brewery’s beers are named to evoke the area’s colonial history, which was a delight for this history geek.
The brewery, however, has a more relatively modern, industrial vibe. It’s spacious with plenty of natural light (great for Instagram photos!) and gleaming bright tanks. The staff is friendly and attentive. Darren and Heath told me they are getting a lot of local support for the brewery and I noticed quite an age range in the busy tap room. The family-friendly spot serves in-house birch beer, too.
Glenbrook Brewery’s Beer
In keeping with their local commitment, hops are sourced from a farm in Randolph, NJ, and malts from neighboring New York. Beer styles range from the dark and roasty Jacob Arnold Porter (named for the owner of a long-gone colonial tavern, which was also one of General Washington’s haunts) to light and crisp MacCulloch Kolsch.
Their Colonial Ale, also light and bright, is the perfect companion for a slice of pizza. It makes a surprisingly good shandy when mixed with the mango hard seltzer. Seriously. Hopheads are well represented with a New England IPA—Fort No-Nonsense IPA—and the well-balanced Morristown Style IPA.
Darren remarked about how fastidious Traver is when it comes to keeping a clean brewhouse. I can attest to that. Although they had only been open a couple of weeks when we went, I didn’t find one off flavor in the entire tap list. Everything was spot on and that is an impressive feat.
Looking Ahead
Right now, Traver and Cregan are just trying to keep the taps flowing at Glenbrook. They hadn’t originally planned on having such a large tap room so the short term goal is to fill all twelve available taps. Once they are comfortable with that, they plan on expanding to local bars and restaurants.
Of course, they plan on adding new styles and flavors as well so that there will always be something new to try at Glenbrook Brewery, located just off the Morristown Green.
Glenbrook Brewery
95 Morris Street
Morristown, NJ Website
Hours (subject to change):
Wednesday through Friday: 4 to 10 p.m.
Saturday: noon to 10 p.m.
Sunday: noon to 6 p.m.
Due to high demand, seatings are limited to 90 minutes so please expect and respect that.
It’s been a long time since I’ve written about Fourth Creek’s sweet red pepper relish. It was their first product and I absolutely fell in love with it. I’m a huge red pepper jam fan. If I use my imagination, I can find 101 ways to work it into my favorite recipes. If you’re making lamb this Easter, it’s the perfect accompaniment. Ditch the mint jelly and instead add some fresh, finely chopped mint to this Rumson, New Jersey, company’s red pepper relish. I doubt you will ever eat lamb without it again.
The Fourth Creek product line has expanded over the years, with several new and exciting relish varieties. It’s available in grocery stores and specialty shops across the state and nationally.
I’m obsessed with the balsamic vinegar and peppers, which you can add to practically anything for a wonderful tang and sweetness. I love it on sandwiches and, as pictured below, with spaghetti squash and turkey sausage. It elevates a pretty boring diet dish to something completely satisfying with just 40 added calories for two tablespoons. On the Fourth Creek website, it’s described as “buttery, basil-y, bruschetta like. Sweet and savory at the same time. Rich notes of butter and olive oil, balanced by balsamic and basil with sweet and savory peppers and onions.” I think that sums it up perfectly.
Fourth Creek Food Co. founder Andy Schiavetti, whose mother first developed the sweet red pepper relish recipe, began Fourth Creek Food Co. in 2010 to “capture the memories of his childhood in a jar: good times with friends and family at summer BBQs, family dinners, and neighborhood parties.”
The family served Andy’s mom’s sweet red pepper relish at every gathering throughout his childhood, and as their group of family and friends grew, so did the requests for the relish. Soon enough, the relish became a calling card that was always around—brought along to every party, holiday, and beach trip.
I recently tried it with Brussels sprouts and found my new favorite way to make them. It adds the perfect balance of sweetness and acid to the dish.
New Varieties to Try
The new smoky chipotle corn relish is a fantastic addition to liven up nachos, queso, hot dogs—you name it. I tried it as a topper to these Mexican stuffed peppers. It would also make a great dip, mixed with black beans.
One of the company’s newer products is the cucumber relish, which is sweet and chunky. I think it would be fantastic in a tartar sauce or in potato salad. I’m looking forward to experimenting with it during grilling season.
Fourth Creek Relish varieties
I hope you’ll give Fourth Creek relishes a try. Tag me with your creations on Instagram @JerseyBites.
The writer was invited to visit Grand Lux Cafe and the meal was complimentary.
Start with savory appetizers; finish with scrumptious desserts. Enjoy all of the of deliciousness in between. Grand Lux Cafe, located at Garden State Plaza in Paramus, NJ, welcomes guests for a wide variety of delightful dining experiences. Serving lunch, dinner, Happy Hour, and weekend brunch, the restaurant is a go-to for family celebrations, friendly get-togethers and date night. It’s also ideal for solo dining whenever you’re in the area.
We stopped by for a delicious Sunday dinner. The spacious dining room is absolutely beautiful, with its classic design, towering ceilings, and seating for parties of all sizes. The restaurant also offers convenient takeout and delivery service, just right for these times.
On the Menu
If you’re having a meal with people who have different tastes and dietary preferences, it will be easy to find foods to suit everyone. The menu’s many categories include starters, salads, pasta and pizzas, burgers and sandwiches, casual cuisine, steaks and seafood, sides, lunch specials, weekend brunch, desserts, and of course, beverages.
Double-stuffed potato spring rolls
The irresistible starters are nice for table sharing to kick off a meal. The double-stuffed potato spring rolls are made with creamy mashed potatoes rolled in crispy Asian wrappers and topped with melted cheddar, Applewood smoked bacon, and green onion. Sour cream, for dipping, accompanies this hearty starter.
The eggplant parmesan fritters are tasty little stacks of eggplant, mozzarella, Fontina, and parmesan cheeses, lightly breaded and fried, and served over marinara sauce. Other favorites include mini cheeseburgers, Buffalo wings, and Grand fried calamari.
Crispy avocado salad
Start with a Salad
If you’re eating light or looking for another way to begin your meal, the salads offer a strong set of options. We like the crispy avocado salad, which combines fresh mixed greens with tomato, corn, red onion, and radish. The generous portion is topped with feta, tortilla strips, and crispy avocado pieces garnished with a honey-lime dressing. Additional salad choices include the Greek beet salad; kale and warm grains; chili-lime chicken and mango salad; and of course, classics like Caesar or wedge salad.
Spicy ginger beef
Grand Casual Cuisine
If you’re looking for cuisine with global inspiration, try the Global casual cuisine options. These choices include spicy ginger beef, a stir fry in a savory soy-ginger sauce with a delectable mix of beef tenderloin, shitake mushrooms, sugar snap peas, bok choy, red onion, and sesame seeds served with steamed white rice.
Another way to go is the Indochine shrimp and chicken. This Asian dish has the ideal fusion of Indian and Chinese flavors. It combines jumbo shrimp and chicken with onions and sweet ginger sautéed in a sauce with just the right touch of curry, plum wine, and a little cream. Topped with sun-dried cherries and apricots, this dish is served with steamed rice.
“The Best” carrot cake
The Best for Last…Literally
Be sure to save room for dessert. Grand Lux Cafe has the carrot cake of your dreams—actually called the “Best,” this scrumptious favorite is moist and rich but not too sweet.
There are also cheesecake selections, including key lime pie and red velvet cake. The Bake to Order desserts, including warm rustic apple pie and molten chocolate cake, take a little bit more time to prepare, but they’re worth the wait.
We’ll be back soon for their weekend brunch service when the menu includes omelettes, smoked salmon Benedict, huevos rancheros, lemon poppy seed pancakes, fried chicken and waffles, and more.
Generous portions, mouthwatering selections, and excellent service are all a part of the Grand Lux Cafe experience. Grand Lux Cafe has additional locations in Florida, Georgia, Illinois, Nevada, New York, Pennsylvania, and Texas.
Aside from my late father’s liverwurst-and-mustard-on-white that, incredibly and revoltingly, he would often dunk in hot tea, I have encountered few sandwiches that I have been unwilling to eat and enjoy.
Sandwiches are my favorite food “thing.”
Having grown up in Cumberland County, working for many years in Cape May County, and now living in Atlantic County for the past 32 years, I have found some great sandwiches in this oft-overlooked corner of the state: sandwiches so outstanding that they deserve recognition and a strong recommendation that you try them for yourself.
Over the next several weeks, I will be writing about my favorite sandwiches from each of these counties and telling you exactly what makes them so special. Maybe it is an unusual ingredient, perhaps a unique sauce, or it is possible that it is simply a traditional sandwich done exceptionally well. Whatever it is that sets these sandwiches apart from all others, you will know it.
But I needed to set three ground rules for myself.
Because this list is all about one-of-a-kind sandwiches, my first rule was that there would be no sandwiches from chain outlets. That excluded a number of great sub shops in this area, such as Sack O’Subs, which has seven outlets in Cape May and Atlantic Counties, including one in Absecon that I patronize quite often. Still, it seemed to me that if you could get an equally great sandwich at any one of a number of locations, then that sandwich, by definition, is not unique.
My second rule was a bit more challenging: I had to determine what actually constituted a sandwich. By most standards, a sandwich is two or more pieces of bread with filling inside. But as I turned this over in my mind, I recognized a critical inconsistency when trying to apply this simplistic definition to a number of food items.
Were two pieces of bread really needed for something to be considered a sandwich? If so, no sub (or hoagie, or whatever you like to call them) or wrap would ever fit the definition, which seems preposterous to me. So, I amended my personal definition to include not only bread, but also a wrap and a roll split in two. That seemed to cover all my bases.
Until I considered the hot dog, which, of course, sits inside a split roll. But for nebulous reasons that I admittedly cannot clearly define nor coherently defend, a hot dog, to me, is not a sandwich: It is sandwich-like, but it falls short. Others are free to disagree and, perhaps, we can have that debate at another time.
For my purposes in preparing this list, I decided that the definition-defying hot dog would be excluded from by deliberations. Interestingly, though, if I decided that I would include hot dogs, then one entry on my forthcoming lists would be honored twice (I’ll tell you about it when the time comes). Aside from that, my final decision was that I would consider a sandwich to be any combination of meat, cheese and/or vegetables between at least two pieces of bread, inside of a roll, or in a wrap.
Readers should be thankful that I did not adopt my wife’s arbitrary and rigid sandwich standards, which, by her definition, would have excluded not only hot dogs, but also burgers, cheesesteaks, and all manner of subs/hoagies. So sure that her view as to what constitutes a sandwich is the only correct option that the series of counterpoints I raised to her argument resulted in a terse, “We need to stop this conversation or you’ll ruin my day.” After 28 years of marriage, I know when to quit (usually). This was such an occasion.
The final rule—one that I knew better than to discuss with my wife—was that the sandwich had to be hand-held: There would be no sloppy, open-face, knife-and-fork-required offerings on this list.
With the rules and definition set, I look forward to sharing with you my favorite Atlantic County sandwiches.
Number 3: The Jezebel
Tony Boloney’s
300 Oriental Avenue
Atlantic City, NJ 08401
609-344-8669 tonyboloneys.com
Tony Boloneys storefront
Tony Boloney’s menu is known for some unique flavor combinations.
There’s the Jewish Cowboy pizza (eight-hour smoked brisket, Passover sauce, babushka beet horseradish, smoked mozzarella and parsley). Among the extensive offering of French fries, there’s the Aloo—sesame seeds, coconut curry tikka masala, vegan or fresh mozzarella, fresh jalapeños, cilantro, and green chutney. Looking for something lighter? Maybe try the Sh#tfaced Wings made with honey stout barbecue sauce and crushed Fritos.
With offerings as wild as these—and many more—it is not surprising that you will find here one of the most outrageous and delicious sandwiches Atlantic County has to offer.
Readers, I introduce you to The Jezebel.
Bearing the name of the notorious biblical queen, Tony Boloney’s Jezebel (pictured at top) is every bit as colorful and alluring as its namesake.
The Jezebel is an exceptional combination of spicy Nashville boneless fried chicken, sour dill pickles, smoked mozzarella and purple slaw topped with dill aioli (a mayonnaise-like sauce). Although you can choose from among a seeded roll, an Atlantic City sub roll, a wrap, or fries as your vessel for this delectable and devious monstrosity, I recommend opting for the seeded roll, as the seeds add a pleasant texture that nicely complements the other ingredients.
At about a foot long, this sandwich is a lot of food, but it is not so much as to be a frustrating, sloppy mess to eat. The roll is nicely filled and is an excellent balance of sweet and spicy ingredients: You will taste everything and no single component of the sandwich will upstage another.
If you find it impossible to finish the entire Jezebel in one sitting, you should know that you are not alone. But do not throw away what is left. Just wrap it in plastic, put it in the refrigerator, and enjoy it later. It holds very well and is just as tasty cold as it is hot.
Admittedly, there is not much to a meatball sub: Just meatballs, sauce, cheese, and bread.
But this thin list of ingredients is what makes this sandwich so deceptively difficult to pull off. With no room to hide a substandard element, it is critical that each component be able to stand on its own.
A slightly dry meatball, an uninspiring sauce, a cellulose-tasting cheese, or bread with little texture—any one of these is enough to doom a meatball sub and sadden the person who ordered it. Frankly, few places can get it right.
Carluccio’s, however, gets it right. Every time.
Carluccio’s
A small but bright and comfortable restaurant located at the intersection of New and Tilton Roads in Northfield, Carluccio’s has been earning devoted diners by offering authentic Italian dishes—including pizzas cooked at 1000 degrees—since opening in 2012.
While it’s well known locally, Carluccio’s gained national attention when the popular Food Network show Diners, Drive-Ins and Dives featured the spot on a 2014 episode. Typically, that kind of glitz turns me off to a place, but in this case, the meatball parmigiana sub outshines the brightest lights the culinary entertainment industry has to offer.
Here’s the breakdown on what makes Carluccio’s meatball parm the very best you will find in Atlantic County:
The meatballs are large, tender, moist, and flavorful. The seasoning is perfect enough to let you know that this is neither a hamburger nor meatloaf. This is a real, Nonna-style Italian meatball.
The sauce is so good that Carluccio’s gives you a double portion: a generous blanket atop the meatballs and a cup on the side for dipping—or drinking. No one could blame you if you did: It is really that good. Slightly sweet and just a touch more pink than red, the sauce serves to elevate the meatballs, not drown them.
The melted mozzarella cheese is appropriately stringy without being annoying, and there is just enough on the sandwich to tie the meatballs, sauce, and bread together.
Speaking of the bread, this is the key ingredient that takes this sandwich from great to extraordinary. While you can choose the bread for your meatball parm—options include semolina, multigrain, and flour tortilla—I beg you to opt for the Atlantic City roll. The reason is scientific.
For those not familiar with an Atlantic City roll, it is characterized by a crisp exterior and a soft, somewhat dense interior. What makes this roll so special and so unique to this part of South Jersey is the water with which it is made.
The local water is from the Kirkwood-Cohansey Aquifer, an underground lake of sorts, tapped in the 1890s by Dr. Jonathan Pitney as a water source for Atlantic City. It covers nearly 3,000 square miles and holds almost 18 trillion gallons (enough to put the entirety of New Jersey under 10 feet of water). Though it may be hard to believe, many regard this water as the cleanest and purest water in the world.
This water is also slightly more acidic than water found elsewhere. (The average water acidity nationwide is 7.8 while locally it is 7.2: The lower the number, the more acidic.) While this may not seem like a large difference, it is significant enough to affect the taste and texture of bread. The more acid in the water makes for softer water, and soft water benefits two industries: Laundries and bakeries making hard-crusted bread. Soft water absorbs more flour so the few area bakeries that make Atlantic City rolls add more of it, which makes the bread unique.
The crispness of the bread—made even crispier by a stint in the 1000-degree pizza oven—combined with the meatballs, sauce, and cheese, make this a sandwich worth driving for.
And if you enjoy some spice in your sandwich, order yours with hot peppers.
Baglianis The Godfather
Number 1: The Godfather
Bagliani’s Market
417 12th Street
Hammonton, NJ 08037
609-561-0693 baglianis.com
You cannot swing a salami in New Jersey without hitting a sandwich joint that makes a good Italian sub—even a very good one, for that matter.
Considerably harder, however, is finding the best, but I have done that work for you.
Readers, you can search from one end of the Turnpike to the other, and you can scour every deli and sub shop between Cape May and High Point, from the Atlantic to the Delaware, and you will find the state’s most delicious Italian sub at only one small place.
Bagliani’s Market in Hammonton
Baglianis storefront
Located in western Atlantic County, the largely agricultural town of Hammonton has a long, deep Italian heritage. So prevalent is Italian culture in the town that Hammonton has the distinction of being the home to the annual Our Lady of Mount Carmel Festival. At 146 years old, the festival is the nation’s longest-running special event dedicated to the celebration of the Italian community and culture.
So it only seems to make sense that the state’s best sandwich—and an Italian one at that—would be found here.
The Godfather is an Italian sub, no doubt, but it is not just some salami and provolone slapped inside a roll. The Godfather, beyond being a sandwich, is an experience, and one that starts well before you take your first bite.
It begins when you enter Bagliani’s and your nose and eyes are treated to the heady, intoxicating aromas and sights of a true Italian market: cured meats, sweet onions, vinegars, breads, oregano and basil, fresh produce, homemade salads and pastas, grocery items, and a large wall of nothing but imported cheeses all combine to create an irresistible invitation to the deli section in the back end of this small market.
After ordering your Godfather (you might consider calling ahead as the place can get quite busy, especially on weekends), enjoy your wait time for your sandwich (and the fast-moving line you will likely stand in to pay for it) by listening to some of the customer chatter: old friends seeing each other again in the market, farmers talking about how crops are doing this year, and the plans of beachgoers who stopped in to pick up sandwiches for their ride to the shore. This is a small-town food spot at its absolute finest.
Baglianis The Godfather
The Godfather is what other Italian subs can only aspire to be. You get real Italian ingredients—prosciutto, soppressata, dry-cured capicola, and sharp provolone. The heart of the sandwich is topped with lettuce, tomato, and onions and piled onto a crusty, seeded Italian roll, which comes from Formica’s Bakery, in Atlantic City.
This alone would be enough to make this a great sandwich, but Bagliani’s puts the Godfather over the top with the addition of marinated eggplant. Yes, it’s an uncommon ingredient for a sub, to be sure, but one that plays a critical role in delivering the ultimate sandwich-eating experience. Some sandwich shops might add a splash of red wine vinegar to provide an extra punch of flavor. Bagliani’s has opted instead to use its chopped, marinated eggplant to deliver a subtle but noticeable piquant note that you simply won’t taste in any other Italian sub.
The first bite into the Godfather—and every bite after that—is truly an espolsione of deep, rich, and memorable tastes and textures. You start with the initial crunch of the roll, then move to the slightly spicy and toothsome meats. Then you hit the unmistakable sharpness of the generous portion of aged provolone, all cooled by fresh lettuce, tomatoes, and onions, and finished by the vinegary bite of the marinated eggplant.
The Godfather comes in three sizes: Bambino (about 6 inches: $7), half (about 12 inches: $11), and whole (about 18 inches: $21). Consider yourself warned: Whatever size you choose, it will not be enough.
On March 22, D’Artagnan will offer passionate cooks and cassoulet aficionados the
chance to not only witness, but be part of its long-awaited Annual Cassoulet War. And
this year, the well-loved is taking the event virtual.
Coming Soon, Live on Zoom
For seven years now, this culinary event has been carrying on a competitive French
tradition between villages. This time, though, will be quite different because eight
international chefs will battle it out for cassoulet supremacy on the Zoom ring—with each
one being given the chance to explain why their own recipe is the best. It is
expected that in the process, the renowned guests will also offer personal tips
and tricks to help attendees improve their own cassoulet recipes, including how to
spot and choose authentic ingredients and how various cooking techniques affect the
final taste of the dish.
Attendees can also anticipate debates over nuances of cassoulet preparation like the
addition of sausages, game birds, tomato paste, and breadcrumbs.
As per Cassoulet War tradition, it is also very likely that the chefs will get into heated
arguments all in the name of proving their cassoulet’s superiority. But never worry as all
these are part of what makes this event so fun and exciting.
In addition, you can expect to see participants reminisce about the best cassoulet they ever had
and the best wines to pair with this special casserole from the southern France. Attendees will have the opportunity to ask the guest chefs questions.
Participating Chefs
Daniel Boulud, owner of several multi-starred restaurants
Tom Colicchio, Top Chef creator and founder of Crafted Hospitality
Hélène Darroze, 3 Michelin star chef
Elizabeth Falkner, consulting chef / has appeared on Iron Chef America
Pierre Landet, seasoned French chef / three-time winner of Cassoulet Wars
Danny Meyer, renowned restaurateur
Eric Ripert, chef and owner of Le Bernardin, the only restaurant that has been awarded with 4 New York Times Stars for 30 consecutive years
The live event will take place on March 22 from 7 p.m. to 8 p.m. and is open to
anyone with internet access. To attend, simply register at this link.
The Rahway Arts and Business Partnership, looking to remain engaged with faithful foodies and area restaurants as the Covid-19 pandemic persists, is offering passports to its annual “Taste of Spring” wine-, food- and aperitif-tasting extravaganza.
This year’s event has been reconfigured as a “passport” program due to Covid-19 restrictions. In a press statement, Amy Garcia Phillips and Ann Marie Williams, managing directors of the Rahway Arts and Business Partnership, explained that hungry fans can purchase $5 Taste of Spring passports from one of four passport locations during four weekends in April, in order to become foodie “tourists,” visiting participating Rahway-area establishments during scheduled times.
Each Rahway Taste of Spring passport comes with a complimentary “Multi-Tensil,” an innovative plastic flatware design that combines the functions of a knife, fork and spoon.
Passport Purchase Locations
Passport purchases are cash only. Purchase your passport at any of the following locations:
Beana’s Para Siempre: 988 St. George’s Ave., Rahway
Witty’s Fine Wine and Liquors: 870 St. George’s Ave., Rahway
Rahway Recreation Center
“Tourists can present their passport and pay only $5 for a special Taste of Spring feature,” Garcia Phillips said. “Tasters will be treated to many of the same delectable desserts and enticing cuisine that is a signature part of Rahway’s annual event. You will even be able to vote for your favorites.”
The passport schedule runs Thursday through Sunday, on the following weekends:
April 8-11
April 15-18
April 22-25
April 29-May 2
Garcia Phillips said details of participating establishments and their locations are available on the website RahwayIsHappening.com.
Pictured are scenes from Rahway’s gala 2019 Taste of Spring event, which was held at the Rahway Civic Center. This year, due to concerns regarding the coronavirus, the event is organized as a “passport” program, where foodie tourists can visit establishments in the Rahway area. The hope is that the Taste of Spring will return to the city’s civic center as an indoor event in 2022.
Food and drink from passport samples are meant to be enjoyed “on the go.” Garcia Phillips encouraged taste tourists to be mindful of indoor dining limitations, mask wearing and social distancing protocols brought on by the pandemic. “However, if the passport fare tickles your palate, feel free to head back in and order a full meal,” she said.
Participating Establishments
Rahway establishments participating in the passport program include the following:
Beana’s Para Siempre
The Coffee Box
Cook’s Kitch’n
CubaNu Restaurant and Lounge
Dairy Queen
Dervish Kabob and Grill
Gyros Corner
Hugo’s Peruvian Cuisine
Il Forna a Legna
The Irving Inn Social
Juice Hub
La Malinche
The Lounge at Watt Hotel
Luciano’s Ristorante
Madina Halal Platter
Melao Cafe and Creamery
Michelino’s Pizza
Mr. Subs 3
Nancy’s Townehouse Pizza
Olivia’s Catering and Dining
Rahway Bagels
Rahway Fried Chicken
Rahway Nutrition
Sabor Peruano
Uruguma Herbalife
Wet Ticket Brewing
Wheelie Good Pierogi
Witty’s Fine Wine and Liquors
The World Famous Waiting Room
Establishments from the surrounding area include the following:
Bahama Breeze (Woodbridge)
Chevys Fresh Mex (Linden)
Climax Brewery (Roselle Park)
Cooks Kitch’n Express (Menlo Park Mall/Edison)
Havana Central (Menlo Park Mall/Edison)
La Bon Bakery (Woodbridge)
Meson Tropical (Linden)
Railside Cafe (Fanwood)
The Tavern at Ash Brook (Scotch Plains)
Rahway’s 2019 Taste of Spring event, which was held at the Rahway Civic Center. The hope is that the Taste of Spring will return to the city’s civic center as an indoor event in 2022.
The Taste of Spring event typically is held at the Rahway Civic Center, but concerns over the coronavirus have shuttered the indoor gathering. Ever optimistic, Garcia Phillips encouraged food tourists to save the date for next year’s Rahway’s Taste of Spring, planned for April 8, 2022, when the event is slated to return to the city’s recreation center.
According to information posted on the Rahway Arts and Business Partnership website, the mission of the group, which was established in 2009, is to “create a diverse, vibrant and economically and socially sound community within Rahway; develop activities and programs that encourage the long-term success of the art community; promote awareness of the value of the arts and directly support arts programs that encourage the diversity of Rahway citizens and businesses and their participation in the successful development of Rahway; and create and encourage an atmosphere that builds strong arts organizations and increases the community and business appeal of Rahway.
I am not quite ready to group Point Pleasant, New Jersey, into the list of mystical places like Stonehenge, the Bermuda Triangle, or the island from Lost. I’m close, though. I mean, how else can you explain the fact that a small Jersey Shore town, barely over four square miles, has spawned three successful fast-casual food-chain establishments. It’s supernatural, I tell you!
Not to get overly food historian on you, as I am well aware that Wichita Kansas gave birth to two iconic food chains—White Castle and Pizza Hut—but considering Doo Dah (Wichita’s cute nickname) has over 600,000 people, that seems reasonable. Point Pleasant, on the other hand, has a population of less than 5,000 before the Summer Benny swell. Is it the water? Maybe. Could it be the salt air? Perhaps. But until you can prove to me otherwise, I am going to assume it is due to a unique electromagnetic pull that draws culinary talent to its border.
The reality is that New Jersey has always been a gastronomic hot spot. We have some of the world’s best pizza joints. Our subs, hoagies, and hero sandwiches are second to none and the diversity throughout the state offers some of the best ethnic food enclaves in the country. So, it makes sense that New Jersey is home to great chain restaurants, but still—why Point Pleasant?
Jersey Mike’s current location in Point Pleasant Beach
Jersey Mike’s: It All Started Here
In 1956, Mike’s Subs opened a storefront in Point Pleasant. Sub sandwiches were not as ubiquitous as they are today. At that time, most delis and restaurants were mom-and-pop shops and if you wanted to survive, you had to be good. Mike’s was good and very quickly became an area favorite, as they sold ham-and-cheese combos to vacationing families at the shore.
According to Jersey Mike’s website, the story goes that a 17-year-old Peter Cancro, who had been working at Mike’s since 1971, overheard his boss mention that he was thinking of selling the business. Peter approached his football coach, who he knew also happened to be a banker, about the idea of buying the business.
With his coach’s backing, Peter took control of the sandwich shop and slowly grew the business locally. In 1987, Peter decided to franchise the shop and changed the name to Jersey Mike’s Subs in hopes to capture the Jersey allure.
Today, Jersey Mike’s has over 2,000 locations throughout the country. It is rumored that all locations bake their bread with New Jersey sourced water to make authentic sub sandwiches and Philly cheesesteaks for Garden State expats and everyone else yearning for a taste of the Northeast.
Surf Taco: Hang 10
Take one look at taco chain Surf Taco’s IG, with its images of waves and sand, and you very well might expect to find them located in Hawaii or California. In fact, they almost were. I listened to theShifting Perceptions podcast’s interview with Surf Taco’s owner, Rob Nagel, discuss his interesting trek from former Jersey Shore lifeguard by day, bartender by night, to eventual restaurateur. His story only gives further credence to my belief that something more than coincidence was afoot.
The original concept for the chain restaurant was to be “Surf and Subs.” The plan was to offer fresh food and chill vibes throughout the beach communities in SoCal. Plans changed, however, as Nagel and his future wife unexpectedly returned to New Jersey. Still, that did not keep Nagel from seeing his vision come to fruition. With a quick alteration to his plan, he replaced subs with tacos. On Memorial Day Weekend 2001, Nagel and his fellow owners opened the first Surf Taco in Point Pleasant, introducing their “coastal cuisine” and laid-back, surf-culture brand to the Jersey Shore.
Today, the chain boasts 11 shops sprinkled throughout Jersey beach towns. They’ve also opened their first in Florida. All serve an eccentric menu of seafood-infused Tex-Mex (That including the monster-sized creation, Tsunami Burrito.) Sitting inside the art-filled dining room, you might half expect you to find Jeff Spicoli and friends munching on some tasty waves.
Bubbakoos takeout
Bubbakoo’s Burritos: The New Kid on the Block
In 2008, lightning struck for a third time as Paul Altero and Bill Hart partnered to open the first Bubbakoo’s Burritos, in Point Pleasant. As their website says, it quickly became a place for people to relax and enjoy a great meal. Their first digs, coincidentally, shared a dining room with Jersey Mike’s. The unique blend of skater-meets-street atmosphere and the fresh approach to Tex-Mex quickly grew a cultlike following.
Bubbakoo’s took advantage of the affordable leases available during the housing bust and expanded its presence throughout the state. As of this post, there are over 48 locations across eight states, with another 77 in development. Bubbakoo’s offers a four-step “build-your-own-tacos-burritos-and-bowls system. Customers choose a protein and add-ons, in addition to the signature Chiwawa: a panko-crusted, cheesy rice ball.
I may have hyperbolized the paranormal origins of these restaurant chains. The truth is, Point Pleasant was the right place at the right THREE times. Plus, New Jersey is filled with talented entrepreneurs.
Did I mention that Point Pleasant was built on an ancient burial ground? I kid!
Mushrooms have really been making headlines lately and no, I am not here to talk about the psychedelic variety.
Last year, I was introduced to the Two River Mushroom Co. through one of my restaurant clients and I was instantly intrigued. It never occurred to me to think about how mushrooms show up at the grocery store or on a plate at a restaurant. So when I learned there was a local mushroom farm, it really caught my attention.
Enter KC Sullivan: science teacher by day, mushroom farmer by night, weekends, and pretty much every other waking moment.
Two River Mushroom Co. founder KC Sullivan shows off his Italian oyster mushrooms.
I visited Sullivan at his shipping container “farm” nestled in the backyard of the White Chapel Project, in Long Branch. It was a frigid January day, but I was soon enveloped in the warm mist and pink glow of the fruiting room.
Sullivan is the founder and chief farmer at Two River Mushroom Co. He supplies area restaurants, health food stores, and gourmet groceries with an exciting variety of hard-to-find mushrooms.
The team includes Tom Cowling and Jeff Porter, lead mycologists and in charge of operations and production; Scott Szegeski, partner, retail and wholesale logistics; and Kurt Cavano, partner, product development, communications.
In the quiet back room at White Chapel, he explained to me how he got into mushroom farming and what he hopes for the future of Two River Mushroom.
JERSEY BITES: So, KC, why mushrooms? KC SULLIVAN: I went to school for environmental science at Stockton State College [now University] and I’ve always been into gardening and sustainability.
If you’re into gardening and you like the idea of getting out what you put into it, mushrooms grow so fast it’s amazing.
One year I decided I was going to inoculate some logs that had fallen after a storm. I experimented with shiitake logs. You inoculate the log and then a year later they fruit out. It worked and I was really fascinated by seeing the mushrooms come out of the log and how they tasted and the idea that this is something that’s approachable and not overly complicated. So, from that point on, I just really got into it.
Sullivan in the fruiting room
How did mushroom farming go from backyard to business for you? When I was pretty young, I started working at What’s Your Beef, in Rumson, which is now Victory Park Tavern, so I’ve been involved in the restaurant industry for a long time. I saw a need for hyperlocal organic mushrooms.
Mushrooms are highly perishable, especially oyster mushrooms. The quality of mushrooms restaurants and grocery stores typically receive is not great. To be able to get the product picked the day of and then into the hands of the chef all within hours is something unique and valued. The chefs really embraced it. They’ve been able to make some really cool, innovative entrees with what we offer.
Wild Mushroom Ragu B2 Bistro + Bar Red Bank
Can you tell me about the nutritional value of your mushrooms and the medicinal uses? We don’t grow any of the white button, cremini or portabella mushrooms.
All of the mushrooms we grow really have amazing properties. It’s a whole new world of flavor, texture, and also medicinal value. One of the more exciting ones right now that is really trending is the lion’s mane mushroom, which has been used in China for about 2000 years.
Lion’s mane has been shown to promote nerve growth or neurogenesis. It can help with cognition and with neurodegenerative diseases like Alzheimer’s disease and dementia. It’s really an amazing mushroom. We offer a line of tinctures that we have formulated as well.
Cinnamon Cap Mushrooms
Where do you sell your tinctures? We sell them at the farm here, but also in some of the Dean’s locations up north. Anyone can reach out to order them.
Do you have an online store? Not yet. We have a website and we’re looking to switch to a platform that would allow direct purchase. For now, anyone looking to purchase can use the contact form to get in touch.
Are you servicing just businesses in Monmouth County right now? We go as far south, retail-wise, as Nature’s Corner in Spring Lake. We’re trying to get into Ocean County. We do have one or two accounts there at the moment.
We are looking into a refrigerated van right now. It’s a fine balance. You don’t want to get too big and then have the quality suffer.
Pioppino mushrooms
You mentioned that you’re trying to teach your students about sustainability and get them into urban farming. Why do you feel so strongly about that? It’s what my career centers around. I teach in the science department at Middletown High School South. I’m the advisor for the environmental club there as well.
We have always done school beautification projects, on-site gardening and beach sweeps. I’ve always tried to emphasize to the students the importance of creating a more local and resilient food supply chain. I think the pandemic has taught us how fragile our supply chains are.
Grey Oyster Mushrooms
What are your future goals for Two River Mushroom? We are collaborating with a company to bring a cobranded medicinal mushroom broth to market. We are also working on many other value-added items that we are excited about, and which will be available very soon! In the near future, we are going to be utilizing a 22-acre farm in Millstone, NJ, to produce our own in-house organic block to supply our two farm locations.
Over the long term, we’d like to gain some more accounts and then get the educational component going. I’d really like to get some of the local students in this area [to better understand] what it means to be an urban organic farm and to be more resilient. I feel like that’s a really good asset.
What are White Chapel’s plans for this summer? The White Chapel Project is going to be reopening very soon. They’ll have live music, great food, a pizza oven in the beer garden, and a gorgeous courtyard for events. It’s going to be an urban farm, event space, and a restaurant with great micro craft beer.
We’ll have a window where guests can see what’s going on with the mushrooms and people can purchase products. We’re also planning to have various workshops as well.
Small Scale, Wide Variety
Two River Mushroom Co. is the only small-scale USDA-certified organic mushroom farm in the state growing the following variety of mushrooms.
The Hoboken, NJ, location of Curry Up Now celebrates its first anniversary on February 25. Akash and Rana Kapoor, along with cofounder Amir Hosseini, conceptualized the popular eatery. As a result of their hard work, Curry Up Now’s mission is to serve authentic Indian flavors through nationally recognized corporate and franchised units.
Curry Up Now’s chef and owner, Akash Kapoor. Photo courtesy of Curry Up Now.
Brief Background
Akash Kapoor grew up in Ranchi, India, where he learned the joys of cooking from his mother Bably, who was a successful self-taught chef. Kapoor spent five years in a boarding school in India before coming to the United States in 1990 as an exchange student. In 1993 he returned and made San Francisco his home. In San Francisco, he worked as a car salesman and then proved an excellent entrepreneur by starting a credit card processing company and a mortgage company.
It Started With a Food Truck
When Kapoor and his wife learned about an up-and-coming Korean food truck in California, their focus started to shift. Kapoor loved the idea of bringing the Indian food he grew up on to the public.
Samosas and burritos. Photo courtesy of Curry Up Now
Akash started Curry Up Now as a popular food truck business that caught the eye of franchise development company Fransmart’s CEO, Dan Rowe. Kapoor signed on to work with Fransmart and the business grew rapidly. The first brick-and-mortar location of Curry Up Now opened in San Mateo, CA, in 2011. The first franchise location opened in Atlanta, in 2019; the second in Irvine, CA. The next three openings happened just before the pandemic hit. These included the Hoboken location.
Curry Up Now interior. Photo courtesy of Curry Up Now
Continued Growth
Kapoor now owns five locations and has eight franchises across the United States, with another 10 on the way this year. This business, according to Kapoor, is currently the largest and fastest-growing Indian fast-casual restaurant chain in North America. Kapoor’s plans include opening 500 Curry Up Now locations in the United States as well as international locations.
Curry Up Now LyfeBowls. Photo courtesy of Curry Up Now
Something for Everyone
Curry Up Now offers a wide array of Indian dishes including street food, LyfeBowls, fried chicken sandwiches, and more. Curry Up Now’s menu has something for everyone and is designed to support vegetarian, vegan, gluten-free, and Halal diets.
Photo courtesy of Curry Up Now
Kapoor’s own favorites include the following:
Vada Pav, a mashed potato fritter sandwich between an Amul buttered bun with garlic chutney and Bombay dust
Pani Puri, made with hollowed semolina puri, potato garbanzo mash and cumin tamarind water
Bhel Puri, with puffed rice, potato garbanzo mash, cucumber, chutneys and crispy sev noodles
The menu also includes Samosas, a Hella Vegan Burrito and Kathi Rolls with your choice of protein, onions, cilantro, chutney in a homemade flatbread. The restaurant also serves beverages that include their Mango Lassi and Bournvita Milk along soft drinks.
Q&A With Akash Kapoor
Kapoor told Jersey Bites about his restaurant in the Hoboken community and plans for the future of Curry Up Now.
JERSEY BITES: Tell us about some of the favorite dishes your mother prepared when you were a child. AKASH KAPOOR: My mother is an accomplished baker so I got to eat eclairs and doughnuts very early on along with croissants and then were exposed to Asian, Mexican, and Italian food very early in my life. At boarding school, I used to trade doughnuts for candy with kids from Dubai and Singapore. But the best thing I grew up eating was Kashmiri food cooked by my grandma and mom. Kashmiri food is the least heralded of Indian foods. It’s hard to get and rarely available outside India and even in India, apart from Delhi. In my opinion, it’s in the top five percent of foods from India.
Tell us a little about the Hoboken, NJ, l location and why it has been so successful.
Hoboken is Curry Up Now’s first East Coast location. We were looking for a place that felt as close as possible to our home in the Bay Area. Hoboken had that San Francisco vibe. We opened and quickly had to pivot to a delivery/takeout model at the height of the pandemic. During that time, we gained a loyal following. We’re excited to celebrate our first anniversary with the community this month with lots of surprises in store.
Why do you think the New Jersey restaurant scene is so vibrant?
Hoboken, specifically, is cosmopolitan and homey at the same time. I love how walkable the city is and how diverse the restaurant scene has become.
Can you share a little bit about your team? Our local Hoboken franchisee’s name is Pritesh Benjamin. He and his wife operate some pharmacies in the area. Pritesh also works as a part-time RN. He’s been one of our nation’s frontline heroes during this pandemic. At the corporate level, we have Shubhdeep Gill Gosal, our director of franchise Operations; Bryan Blair, our head of people and culture; Sarah Baskin, our catering director, and my cofounder and partner in crime, Rana, to whom I have been married to for 25 years.
What challenges have you faced in maintaining your business during the pandemic?
So many. From the shock and awe that we first felt in March to the many different jurisdictions around the country that have different rules to not getting any tailwind for our restaurants that opened a few weeks before—and some a few months after the pandemic hit us.
Along with headwinds, the other challenges are just dealing with [public health] technicalities, changing steps of service, and dealing with any employees or their family members who test positive. It’s been a rather challenging 10 months, but I firmly believe that today, we are better as a company, franchisor, and brand owner than we were in March 2020.
How do you maintain the high quality of your dishes across the brand as it grows so rapidly?
We spend a considerable amount of time training kitchen managers and their teams to execute our food. We make all of our master sauces in our facility in SoCal and then finish these at the local restaurants for freshness and taste. For a cuisine like ours, which can be highly specialized, we’ve cracked the formula that now allows us to grow nationwide and even worldwide. We teach our cashiers and other front-of-house staff to also make our food so our busy kitchens can get help when [they need it].
What’s in store for Curry Up Now in the future? We are opening new locations in the Bay Area, Dallas, Austin, Bloomington, Indiana, and Alpharetta, Georgia this year. Our franchise team has been busier in the last six months than they were in the previous two years combined so we are going to be opening in many other markets in the next 12 to 24 month. We’d like to go to Europe and back to India at some point as well.
Hours (subject to change):
Daily: 11:30 a.m. to 10 p.m. (indoor dining, delivery, and takeout)
The writer was invited to visit Tio Taco & Tequila Bar and the meal was complimentary.
One tequila, two tequila, three tequila, FLOOR! And while that can certainly be said for me, if you find yourself at Tio Taco & Tequila Bar in Edison, NJ, you have 97 more shots to go! Yes, you did the math right; that’s 100 tequilas to try. And that’s exactly what the bar offers. This, among other tasty details, I recently learned when I sat down with part-owner/marketing director Andrea Bonfiglio. She and her family are the faces behind Triple T Hospitality Group, which owns and operates all the Tommy’s Tavern & Tap locations. The group now proudly presents its latest concept: Tio Taco & Tequila Bar.
If you’ve ever been to a Tommy’s establishment, you know all too well how diverse and varied their menus are. They include top-notch wings, pizza, burgers, and sushi. But here, at Tio, they really zeroed in on a single concept and ran with it.
Mexican Inspiration
What made them go Mexican? “We just love the food,” Bonfiglio explained. “When we looked at Tommy’s menu, we realized it had everything but a Mexican focus,” she added. “Total foodies,” is how she described her tight-knit family, and they were super psyched to get this ball rolling.
Interestingly, the first menu, developed by culinary director Chris Perrino, was not a perfect fit. “He went more on the authentic route, and we were looking to be less traditional,” Bonfiglio explained. Their vision called for a bold-flavored, eclectic, and unique offering. For Perrino’s second time around, “He nailed it.”
Cornbread (Photo courtesy of Andrea Bonfiglio.)
I couldn’t agree more. Once you look over the menu, you will immediately notice the attention paid to detail and recipe development. The jalapeño cornbread, for instance, is topped with a habanero chile butter.
Veggie tacos
The veggie tacos are stuffed with portobello mushrooms and topped with a velvety poblano rajas. The ladder is a poblano pepper sauce made from cream and goat cheese that really made this taco feel indulgent, hearty, and super addictive!
Among the fan faves, I learned, are the shrimp tacos. Again, the little details I noted: ranchero aioli with a lime crema, made this selection’s MVP status warranted. Another in-demand item? The beef empanadas.
Beef empanadas
After one bite, I could totally see why. Encased in a golden fried flaky shell, the filling was spot on and satisfying. The meat was not only abundant but so juicy—a credit to the Tio sofrito, I’d bet. Served with a chipotle crema and a sprinkle of cotija cheese, they had me swooning.
At the Bar
Beyond the food menu, the restaurant has a seriously stacked bar. And in case you missed it, they have 100 types of tequila! Beverage director Mike Spence researched hundreds of tequilas and hand-curated the vast list. These high-proofed bottles are the magical ingredient in their “so popular” margaritas and the signature frozen margarita flight tasting.
This tasting is comprised of four 5-oz mini frozen margaritas, which guests can personalize with a fruit flavor of their choosing. I sampled the mango, prickly pear, coconut, and blood orange. While I found them all delicious, I enjoyed the blood orange the most. A little tart, a touch sweet, a zing from the tequila, made those 5 ounces disappear in no time.
Not a margarita person? No worries, the drink menu includes some unique cocktails, mules, and of course, sangria! It’s safe to say you won’t go thirsty here.
Precautions in Place
And while your hunger and thirst needs are met, it is a must to report that your safety needs are met as well during this uncertain time. Daily temperature checks are required for all staff, tables set sixfeet apart, and a text messaging system allows guests to wait in their cars for seating, as capacity is limited to 25%. For those of us who prefer to eat outside, Tio has you covered, literally, with two covered areas that allow for open air, fire pits, and heating lamps.
A Good Vibe
Whether you find your seat inside or outside, you will love being there. When asked what “one word” comes to mind when you think of Tio, Bonfiglio and general manager Danielle Smith, both answered, “vibe.” Designed and branded by Bonfiglio’s sister, Christina Bonfiglio, I immediately knew what they meant.
The vibe starts with Tio’s look. It’s rustic-casual cafe meets industrial workspace, and every day is the Day of the Dead. With Mexican-inspired artwork displayed throughout and glass skulls illuminating each tabletop, the space will not only be a conversation starter but a backdrop for a lively night. And while the Day of the Dead honors those who have passed, this place will make you feel nothing but alive.
What’s Ahead for Tio
When I asked what Bonfiglio is particularly excited for, she answered with enthusiasm. “Seeing this place develop and grow post the pandemic.” Watching the staff and team expand and continue to evolve is something she is clearly very passionate about. And grow they will! With a new location opening in Marlboro this spring, it’s safe to say ample work opportunities will reveal themselves.
While Bonfiglio was, “very nervous opening a new restaurant concept during a pandemic,” she seemed anything but nervous while we chatted. It was easy to see how much she loves this place. Maybe it was the margaritas or maybe it was truly the ‘vibe’ embracing me, but in the end, I was feeling the love as well.
