As craft beer drinkers, we love to explore the latest flavors and styles that our favorite breweries concoct: Milkshake IPAs, Hazy New England IPAs, Pastry Stouts, and, well, you name it. Have you ever wondered what brewers themselves are drinking after a tough day in the brew house? I have. I conducted a highly unscientific poll of some of my favorite breweries and got some surprising answers.
Low and Light, but Tasty
Augie Carton of Carton Brewing(Atlantic Highlands) set the tone for most of the answers. “This Town only exists because we had to brew more than a tippy worth a month…” he admitted. This Town is a classic lager that clocks in at under 5% ABV and is accented by fruity and flowery Opal hops. The “tippy” is a little home-brew system the staff uses to quench the thirst of the brew crew. This Town became so popular with the brewers that it ended up in cans all around Monmouth County. Carton’s Highlander Weiss series, a funky take on tart Berliner Weiss, is popular, too. “We held back 20 cases of Tak just to get one brewer through until the next time we brew it,” he told me. Tak is brewed with pickled cherries and is only 3.9% ABV.
Carton Brewing This Town lager. Courtesy of Carton Brewing
Three 3’s (Hammonton) Mike Geller agrees with the idea of a lager. “Without a doubt, if our Pitter Patter Pils is on, that’s everyone’s go-to,” he said. Don’t underestimate the beauty of crisp pilsner! However, Geller does admit that when the thermometer dips low there is a corresponding uptick in Coffee Porter consumption after shifts.
At Backward Flag, Torie Fisher is on board with the lager idea as well. “I agree with most–I’m reaching for any light lager I might have around.” They don’t actually brew a lager yet but Fisher has an alternative option: “Out of our regular line up my go to is our Oak Armored Pale,” she said. “It’s light and crisp and is the closest thing to a lager I brew right now.“ She also recommends pairing it with some bourbon at home.
Malty but Nice
According to Brett Bullock, of Screamin’ Hill Brewing (Cream Ridge), “One of our favorite shift drinks is Grumpy Farmer. It’s a 4.1% English-style pale ale that is the perfect way to cap a long day of farming or brewing.” English pale ales tend to have a more prominent malt presence than their American cousins which makes sense for Screamin’ Hill. All of their malt is grown right there on their farm.
If you’re old enough, you might remember one of the earliest craft beer crazes–amber ale. Although it’s considered passé today, Donn Hoosack of Manafirkin Brewing (Manahawkin) likes to wind down his brew day with Don’t Look Back in Amber which features his favorite malt called Denhoff from Two Track Malting Company in North Dakota. It imparts notes of toasted biscuit and pecan.
“I can drink this beer by a fire or fishing on a boat baking in the sun,” Hoosack said. “It’s our universal everyday drinking kind of beer. It pairs well with almost any food or situation, kind of like a hybrid golf club, and you definitely want one of those in your bag.” Sounds like it might be a good choice at the 19th hole, too.
Salty and Sour
The gang at Flying Fish (Somerdale) likes to reach for something sessionable and refreshing. Salt and Sea is a slightly tart session sour with a hint of strawberry and lime that they introduced last year.
Salt and Sea Variety Pack from Flying Fish Brewing in Somerdale
Lou Romano tells me, “This year, we’ve brewed two new variations, one with blackberry and kiwi, and another with pineapple and mango.
So the debate around here lately has been about which is the favorite: the ‘OG’ version, or one of the new ones?” You won’t have to choose because they’re putting all three in a variety pack this spring.
Flying Fish brew crew from left to right: Barry Holsten, Chris Vaughn, Mike Zarzecki, Brian Vanderslice, Lea Ann Wood, Mike Jadach. Courtesy of Flying Fish Brewing
The theme carries over with the surf culture represented by Last Wave Brewing (Point Pleasant Beach). “If there’s one beer that we gravitate towards regularly, it’s our Lightly Salted Ale because it balances drinkability with hop flavor so well,” said Nick Jiorle.
Lightly Salted by Last Wave Brewing, Point Pleasant Beach
“It’s a beer we built for the Jersey Shore, with a light grain bill and kolsch yeast, which makes it easy to drink a few after a hot day in the brew house–or on the beach–but with late hop additions that give it a bright, tropical finish.” A pinch of salt makes this 5.3% ABV beer a real thirst quencher.
Bert Roling (left) and Nick Jiorle (right) of Last Wave Brewing share a beer in their brew house.
The Outliers
Brian Kulbacki at Departed Soles (Jersey City) sort of agrees with the group, saying, “I would say 89.3% of the time, I’m having whatever lager we have on draft, or one of our traditional, lighter bodied dark beers (Modcup Stout, Nuts, Mean Muggin).”
However, Kulbacki likes to zig when others zag. “I won’t lie–I love how our Little Neo’s Pastry Stout came out, and when I’m having a fun night out after work, I’ve been starting with that since its debut two weeks ago.” I guess 10.7% of the time a pastry stout is the way to go. Who am I to argue?
Departed Soles brew team from left to right: Brian Kulbacki, Tyler Hansen, Brant Schweinsberg, Mike Nazzaro, and John Giunta. Photo by Ryan Mimmo
Last, but certainly not least: Gretchen Schmidhausler, whose Little Dog Brewing (Neptune City) has a lineup rife with day-ending beers. Duck Boy Pale Ale finished with floral and citrus Cascade hops seems like it would fit the bill. Or, how about her signature Gesundheit! German Altbier? It’s malty and easy to knock back. So, which one does Gretchen prefer? “Honestly, other than QC (quality control) in the brew house each week, I come home and have a glass of red wine.” It’s not always all about the beer.
Brewing great beer is both a science and an art. It’s also a lot of physical work. That’s especially true at the craft brewery level. Cheers to New Jersey’s hard-working craft brewers and to the beers they drink.
The writer was invited to visit Primo Mercato and the meal was complimentary.
How absolutely magnificent was the Primo Mercato dining experience? Dare I say it was extraordinary? Yes, that’s the most accurate way to describe it.
Nestled in the Mall at Short Hills, Primo Mercato is a market that combines sensational fresh food, a friendly bar and extensive wine list, and tasty live jazz music, all of which feeds the soul. (The John Bianculli quartet performed romantic ballads on the eve of Valentine’s Day when this reporter and his wife visited.)
The Experience
A relaxed, friendly atmosphere of hospitality proved to be an equally outstanding element of the dining experience. There was a professional, courteous, welcoming spirit that came from the entire staff—from the servers and bartenders, to the cooks working the grill, to Lorenzo Piombini, manager, and GiGi Putzu, executive chef. For example, in the open kitchen, one of the line cooks said he was preparing a creamed spinach platter as a special customer request. “It’s not on our menu tonight, but a customer asked for it, so I’m making it from scratch.” Bravo!
Primo Mercato, which opened in December 2018, celebrates the traditions of Italian comfort street food, inspired by the iconic Mercato Centrale in Florence, Italy. “The concept of a ‘mercato’ or market is deeply entrenched in Italian culture; not only a place to shop and eat, but a place for a people to gather, truly the heart of the community,” said a representative.
Occupying 17,000 square feet in the Mall at Short Hills, the Primo Mercato floor plan features dedicated stations for meat, fish, pasta, deli and salad, along with the main bar, a café, a pizzeria, and the small restaurant, which includes a secondary bar.
My southern Italian ancestral genetics began to percolate with the arrival of a superb appetizer course, which included a grilled and chilled octopus salad, fried calamari, and a small pizza sampler. The cold octopus salad—a true delicacy, tender and delicious—warmed my heart and kindled memories of family food gatherings from years ago. In addition to sections of the octopus tentacles, the salad was composed of toasted bread, baby spinach, heirloom cherry tomatoes, and Taggiasca olives. It was a stunning harmony of textures and flavors.
Octopus saladFried calamariPappardelle in beef Bolognese sauceSeared tuna
We moved to the restaurant section of the market and chef GiGi revealed what he had created as the main course. First, a colorful, shaved golden beet root salad (shown at top), with marinated beet root cubes, all topped with arugula, goat cheese, and chopped walnuts, followed by fresh pappardelle with a savory beef Bolognese sauce.
This was followed by seared tuna, accompanied by fennel and arugula greens, red bell pepper puree and sunchoke chips. Each dish was a dazzling work of culinary art in terms of presentation and preparation. Another bravo!
The Journey Continues
Having fully indulged in our meal, there was no room for dessert—at least that’s what we initially thought—but sometimes duty calls and you must answer the call to duty. That meant consuming an enchanting “pre-Valentine’s Day” strawberry mousse/gelatin cake, along with butter cookies, and Sicilian cannolis dipped in chopped pistachios.
Strawberry mousse/gelatin cake, butter cookies, and Sicilian cannolis dipped in chopped pistachios
About the Restaurant
Primo Mercato has lunch and supper menus. For the latter, the list includes appetizers (truffle burrata with parma prosciutto; beef carpaccio with raw vegetable spaghetti; shaved parmigiano and mustard mayo; and a soup of the day), main courses (fried breaded chicken breast Milanese with French fries; wild salmon filet with vegetables ratatouille; eggplant parmigiana; and several steak choices); a collection of fresh pastas (linguini with shrimp and zucchini; spaghetti “alla carbonara”; and gnocchi stuffed with porcini mushrooms and a creamy truffle sauce).
Desserts are tiramisu, three-chocolate mousse, handmade pastries, and a tart with custard cream and fresh fruit. Strolling through the mercato, I stumbled upon a display case of numerous, tempting pastries and desserts.
Lorenzo and GiGi offered some insight into their respective journeys. Both men were born and raised in Italy. Lorenzo is from Modena while GiGi hails from the island of Sardinia. GiGi received his culinary training in Italy, while Lorenzo has been involved in the restaurant business for more than a decade, including a stop in London. They expressed their gratitude for having an opportunity to pursue their careers in the United States.
Executive chef GiGi Puztu (left) and manager Lorenzo Piombini
Even though they didn’t come out and say it directly, one could see that these gracious young men are a bit homesick for Italy, as revealed in the tone of the voices and the look in their eyes. Nevertheless, they were enthusiastic about being associated with Primo Mercato and expressed a warm-hearted appreciation for the customer relationships they’ve established in New Jersey.
Grazie Mille Primo Mercato. Your kitchen and kindness filled us with good food and lots of love on the eve of Valentine’s Day. Arrivederci for now; we’ll be seeing you soon.
Primo Mercato
The Mall at Short Hills
1200 Morris Turnpike
Short Hills, NJ 07078
862-309-9210
This sponsored article is brought to you by Downtown Cranford.
Around the World in Cranford, NJ
Maybe you’re in the mood for souvlakia at Ambeli Greek Taverna. Or perhaps you could go for an order of shakshuka at Oasis Restaurant. And it’s quite possible that you’ll end any meal with a dark chocolate mousse macaron from Délice Macarons. A seemingly endless list of eateries may be rooted in lands far from the Jersey coast, but these up-and-coming hot spots all have one thing in common: Cranford.
Appetizer platter from Oasis
Over the past few years, Cranford’s dining scene has exploded. These days, people travel from far and wide to enjoy any number of cuisines in the Union County community. If you haven’t been there, now’s the time to pay Cranford a visit: Restaurant Week kicks off Sunday, February 23.
Margaritas from River & Rail
Restaurant Week: What You Need to Know
Artichoke brie dip from Kilkenny House
The Downtown Cranford Winter Restaurant Week is back this February! From Sunday, February 23 through Friday, February 28, diners can enjoy prix fixe dinner menus at a number of downtown restaurants. There are options for everyone’s tastes, from casual to fine dining, from Greek cuisine to Irish, Italian, American, Mexican, and more. Diners can look over the menus onDowntown Cranford’s websiteand are encouraged to make reservations.
The Downtown Cranford office will also hold a Dine or Drink Downtown for a Year Contest where diners are encouraged to send in pictures from their dinners at participating restaurants. Entries can be emailed to [email protected] and should include the participant’s name and address, as well as information on the dish and where it’s from. The pictures will be posted on social media with people voting on their favorite pictures. The winner will receive gift certificates to 12 downtown drink or dining spots, generously donated by the owners. Deadline: Sunday, March 1!
For more information on Restaurant Week, as well as everything that’s happening downtown, you can follow Downtown Cranford on Facebook, Instagram, and Twitter.
Come see for yourself why Cranford has been named a “Union County dining destination!”
Shown at top: Greek salad from Ambeli Greek Taverna.
Vesta Wood-Fired, situated in East Rutherford, NJ, has been a popular wood-fired pizza place for years. With the hiring of Chef Todd Villani last year, the restaurant has transformed into a dining establishment known not only for its great pizza but for its offerings prepared with a focus on local ingredients and cooked on wood-fired grills and a hearth. Todd Villani was the Chef/Owner of Carlstadt’s Terre à Terre, which closed in 2016 to the dismay of loyal fans, including us.
A mere two weeks after Chef Villani joined Vesta in early 2019, a kitchen fire shuttered the restaurant. During renovations, Villani and his colleagues reimagined the space and repositioned the food and beverage program.
Todd Villani
I had a chance to catch up with Villani recently and he’s pleased with the current state of Vesta. “Things are going great here, and we have a lot of exciting happenings keeping us on our toes for sure,” he said. For 2020 we are continuing to build and grow on the great vibes and excitement from last year… I am so thrilled on how well we have been received. We are smoking, ember roasting, wood-fired grilling, and roasting in the hearth,” said Villani.
On a recent visit on a busy Saturday evening, our group was greeted warmly and seated in the main dining room with a view of the grills and the pizza ovens. The room is lit by massive chandeliers and has a modern rustic vibe.
There’s a separate room perfect for events, called Chandelier Room, and gatherings and a neat wine cellar on the lower level where special events are held.
The Beverage Program
Our friendly server walked us through the menu and took our drink order. We ordered wine from a list with interesting bottles, solid standbys, and reserve bottles. Most are under $100, and many are under $50, with a handful of more pricey options from a reserve list.
Guests can also choose from nine wines by the glass. And those interested in cocktails have five choices along with white/red/rosé sangria. You’ll also find a robust beer list with imports and local brews.
Chef Villani tells me, “We have some great wine dinners, chef collaborations, and fun events in the works.” I’m looking forward to hearing about them.
Pizza Time
We had the opportunity to sample a couple of pizzas during our visit and enjoyed them, as we assumed we would based on the rave reviews Vesta garners for its pies. We ordered the Margherita with fresh mozzarella, tomato sauce, grated Parmesan, oregano and fresh basil and the pear and mozzarella topped with mozzarella, gorgonzola, grated Parmesan, poached pear, and walnuts. Proper crust, well-cooked pie with fresh, delicious toppings.
Pizzas come in individual and large sizes. Check that box: pies are solid and worth the trek from Morris County.
RisottoMargherita pizzaKobe Bburger
Beyond the Pizza
While we knew we wanted to try the pizza, our group was there for Chef Villani’s food. We started with arancini, the menu features saffron risotto fritters with beef, pork, and mozzarella filling in a pepper vodka sauce. However, on the evening we visited, Chef Villani served us arancini in a foie gras sauce that were divine. Perfectly crunchy on the outside, creamy and cheesy on the inside with a rich foie sauce.
This dish made my list of Top Dishes 2019: simply delectable. We also tried the beef and pork meatballs in a rich marinara sauce and the calamari fritti, fried calamari plated with hearth-roasted shishito peppers served with an Arrabiata sauce and grilled lemons. Both should be ordered.
Arancini in Foie Gras Sauce
For our entrées, we couldn’t visit without ordering Chef’s famed beef short ribs. The ribs are charbroiled and braised and served with fantastic burnt butter sweet potato purée and rainbow chard in a barrel-aged stout reduction. It’s winter and a perfect time to order this hearty dish.
We also enjoyed the foraged mushroom risotto featuring wild local mushrooms and made using mushroom stock. The dish is then finished with grated Parmesan and ramp oil. Lovely creaminess, big earthy mushroom flavors that paired beautifully with our Pinot Noir. My only criticism would be that I would have preferred less of the pungent oil.
Another dish we’d come back for is the Kobe black truffle burger with wild mushrooms and caramelized onions and topped with a fried egg. The lotus chips were a nice touch as well.
Looking Ahead
Chef Villani tells me he’s been experimenting with new ingredients and cooking techniques and that new dishes are imminent. “I’m really excited to launch two new items that we’ve been working on,” he said. “Chicken empanadas—wait until you see the beautiful leoparding the hearth baking gives the dough I have prepared—and baby back ribs with a Korean style glaze.”
Korean ribsEmpanadas
We’re looking forward to our next visit where we’ll try additional dishes from the creative menu like the cast iron mac and cheese with a panko crust and the linguini with clams in a white wine garlic sauce.
January may have felt like forever, but now February is here, and it’s time to get into the Valentine’s Day groove! Jersey Bites has you covered for a romantic dinner in the Garden State. (Updated February 2020.)
Asbury Park
Pascal & Sabine is a Jersey coast gem that encloses the theme of a French bistro in a small space in Asbury Park. The restaurant offers their standard menu for Valentine’s Day, which includes fan favorites like the coq au vin, pan seared sea scallops, and 14-ounce pork chop. To make a reservation, click here. 601 Bangs Avenue, Asbury Park.
Atlantic City
Girasole is an Atlantic City-based Italian restaurant that captures the charm of the old world. Entrée options for the three-course dinner include handmade pastas, a sirloin steak, seafood and more. For dessert, choose from house made Panna Cotta and a decadent chocolate cake. The dinner is $45 per person. To view the full menu click here. To make reservations, call (609) 345-5554 or clickhere. 3108 Pacific Avenue, Atlantic City.
Knife and Fork Inn features its standard fare plus additional options this February 14. Sink your teeth into the eatery’s traditional offerings, from steaks to seafood, or opt for theValentine’s dishes, which include Malpeque oysters, prime porterhouse steak, lobster ravioli, and for dessert, chocolate lava cake. For reservations, click here. 3600 Atlantic Avenue, Atlantic City.
Cape May
Beach Plum Farm hosts two intimate farm-to-table Valentine’s Day dinners on Friday, February 14, and Saturday, February 15. Each dinner will feature the restaurant’s own sustainable meat and poultry, and hand-harvested herbs and vegetables. The dinner will be BYOB. $230.30 per couple, which includes tax and 20% service fee. Each night is limited to only 28 couples. To learn more and make reservations, click here. 140 Stevens Street, Cape May.
Congress Hall’s Blue Pig Tavern features a special prix fixe menu of exquisite farm-to-table selections, served in addition to the regular menu. Guests will enjoy dishes such as warm oysters in puff pastry, artichoke risotto, and crab stuffed shrimp. The Valentine’s special includes a three-or four-course dinner available February 14 to 16. For more information and to make reservations, click here. 200 Congress Place, Cape May.
Ebbitt Room at the Virginia Hotel offers a special four-course dinner for Valentine’s Day. This expansive menu includes char-grilled oysters, yellow tail crudo, lamb chops, strawberry profiteroles, and many other great selections. To see the Valentine’s day menu and make reservations, click here or call 609-884-5700. Dinner is priced at $85. 25 Jackson Street, Cape May.
Serenade
Chatham
At Restaurant Serenade, husband-and-wife team Chef James Laird and Nancy Laird offer a three-course dinner. Entrée options range from the Nova Scotia lobster to the roasted lamb rack in a classic Romanesco sauce. $140 per person. Click hereto view the full menu. Click here to make reservations or call 973-701-0303. 6 Roosevelt Avenue, Chatham.
Clifton
Spuntino Wine Bar & Italian Tapas, which specializes in small plates with a modern twist to Italian classics and fine wines from around the world, offers a special five-course prix-fixe Valentine’s Day menu through February 16. The menu is $50 per person, or $75 including wine pairings. Dishes are also available a la carte. Click here to view the menu. For reservations, click here. 70 Kingsland Road, Clifton
Cranford
Pairings offers an intimate and cozy atmosphere, along with an exclusive Valentines week special starting with Wednesday’s four-course prix-fixe exclusive menu at $44 per person. The week continues with another elegant four-course prix-fixe menu served Friday, February 14 and Saturday, February 15 including the ginger shrimp and forbidden rice and lobster and saffron gnocchi. $125 per person. BYOW (bring your own wine!). To view both menus, click here. To make a reservation, click here. 10 Walnut Avenue, Cranford.
Edgewater
Havenoffers a romantic waterfront view and features a three course prix fixe menu with entrées like the Alaskan pan seared salmon and plenty more. Seating is available from 5 p.m. to 10 p.m. $85 per person. To view the full menu, click here. To make a reservation, click here or call 201-943-1900. $6 valet parking available or indoor parking garage. 2 Main Street, Edgewater.
Fair Haven
Raven and the Peach will offer a special a la carte menu in a beautiful setting. The menu includes options like mushroom truffle lasagna, Brazilian lobster tail, pheasant au vin, king crab torteloni and more. Click here to view the full Valentine’s menu. For reservations call 732-747-4666 or email [email protected]. 740 River Road, Fair Haven.
Franklinville
Franklinville Innoffers its traditional menu with items like the filet mignon and the house crab cakes. View the full menu here. Make a reservation hereor call 856-694-1577. 2526 Chelsea Drive, Franklinville.
Galloway
The Historic Smithville Inn offers views of the scenic Lake Meone and presents a homey Valentine’s Day menu including entrees like the golden scallops and wasabi crusted ahi tuna. Join the historic landmark for a lively romantic atmosphere. View the menu here. To make reservations, call 609-652-7777 or click here. 1 N New York Road, Absecon.
Haddonfield
Tre Famiglia presents traditional Italian favorites with fresh quality ingredients for a memorable dining experience. Choose from favorites like Chip’s gnocchi pomodoro, and the grab cake famiglia. Click here to view the full menu. Call to make a reservation at 856-429-1447 or click here. 403 North Haddon Avenue, Haddonfield.
Hamburg
Crystal Springs Resort is a one-stop shop for all things romantic. Whether you’re looking for an evening dinner for two or a totalromantic getaway, you’ll find it here.Restaurant Latour features a five-course meal for $115/person as well as a wine pairing for $55/person.Springs Bistro has a Tuscan-inspired a la carte menu with kid-friendly options, with made-in-house pasta, pizzettas, and roasted lemon chicken. Meanwhile,Crystal Tavern’s a la carte menu serves the best of local New Jersey farm produce with dishes including the NY strip steak and the buttermilk fried chicken. 855-977-6473, 1 Wild Turkey Way, Hamburg.
Hamilton
Grounds for Sculpture will host a memorable Valentine’s Day at Rat’swith an elegant four-course prix-fixe menu. Options include the rich duck confit and the grilled octopus in romesco. $100 per person excluding tax and gratuity. Click here to view the full menu. To make a reservation call 609-584-7800, or click here. 16 Fairgrounds Road, Hamilton.
Ho-Ho-Kus
At the historic Ho-Ho-Kus Inn and Tavern, choose from their comforting a la carte menu or select Valentine’s Day specials, available February 14 and 15. Executive Chef Troy Piegaro shares elegant entrees like his Chilean sea bass and braised short rib. Click here to view the regular menu and here for Valentine’s Day specials. Click here to make reservations or call 201-445-4115. One Franklin Turnpike, Ho-Ho-Kus.
Hoboken
Anthony David’s showcases classic Italian dishes along with new creations made with seasonal, local ingredients. Enjoy featured items such as hand-chopped steak crudo, seared dayboat scallops, crispy branzino, housemade rigatoni and black truffles, and more. View the full menu here. Call for a reservation at 201-222-8399. 953 Bloomfield Street, Hoboken.
Jersey City
Lokal Eatery & Bar offers a jaw-dropping view of the NYC skyline. The spectacular backdrop combined with Lokal’s elegant décor make for the perfect place to celebrate with your special someone. Bonus: Lokal will be providing diners with complimentary welcome drinks and a specially created dessert. Check out the full menu here. Make a reservation here or call 201-222-6800. 2 2nd Street, Jersey City, NJ
Maritime Parc‘s executive chef and owner Chris Siversen features a sophisticated three-course prix-fixe menu, with highlights including fresh oysters and red snapper in chorizo sauce, available February 14 and 15. Enjoy dinner with Maritime Parc’s classic New York City skyline backdrop this Valentine’s Day. $85 per person excluding tax and tip. Optional $45 wine pairing. Click here to make reservations or call 201-413-0050. 84 Audrey Zapp Drive, Jersey City.
Montclair
Costanerawill be closing its doors at the end of February, so this is your last chance at a special meal there. Check out their authentic Peruvian dinner menu filled with bold flavors made from fresh, quality ingredients. To make reservations, click here or call 973-337-8289. 511 Bloomfield Avenue, Montclair.
Samba Montclair
Samba Montclair boasts a warm, intimate, and dimly-lit atmosphere. Coupled with delicious homestyle Brazilian food, this makes for a perfect date on cold winter nights. For extra privacy, a “hidden” nook is available upon request. Click here to view the menu. Call 973-744-6764 to make a reservation. 7 Park Street, Montclair.
Vanillamore
Get more than dessert atVanillamore, where guests can choose from an entire menu meant for sharing. Featuring a purple dining room and conversation cards on every table to break the ice. Click here to view their menus. Click here to make a reservation or call 973-707-5373. 349 Bloomfield Avenue, Montclair.
Zeugma
The Mediterranean vibe and decor of Zeugma provides an escape from the hustle and bustle of everyday life. Guests can expect a four-course menu with selections including the eggplant carpaccio and delectable medi sea bass. $79 per person. Click here to make a reservation or call 973-744-0074. 44 South Park Street, Montclair.
Blue Morel
Morristown
Blue Morel Restaurant & Wine Bar offers a unique, sophisticated vibe for a romantic Valentine’s Day escape. $79 per person for a three-course menucrafted by executive Chef Dennis Mathews. Set the mood with oysters. Choices include squid ink tagliatelle and Australian lamb shank. Reserve your table here or call at 973-451-2619. 2 Whippany Road, Morristown.
Jockey Hollow Bar & Kitchen houses four distinct dining rooms each capturing a stylish, seasonal, and sustainable atmosphere for its guests. Prix fixe menus will be available in all dining rooms this Valentine’s Day with a selection of a la carte items at the bars. Choose from a three-course pre-theater menu for $85 (5 to 6:30 p.m.) or a four-course menu for $115 (7:30 to 10:30 p.m.). Live music by Bullshark in the Rathskeller from 9 p.m. to midnight, $20 cover for non-diners. Highlights include Barnegat scallop ravioli, crispy local golden tilefish, and coconut tapioca. Make a reservation here or call at 973-644-3180. 110 South Street, Morristown.
New Brunswick
Catherine Lombardi’s features an authentic Italian a la carte menu. Enjoy favorites like the pork osso bucco or the seared day boat scallops. Spend time at the cocktail bar before enjoying the crimson dining room with its two roaring fireplaces. Click here to make a reservation or call 732-296-9463. 3 Livingston Avenue, New Brunswick.
From Stage Left Steak’s wine list, cheese plate, and a selection of “Big Boy” steaks for two, Stage Left is right. Check out their famous Stage Left burger, or share charcuterie with your date. Click here to view the menu. Click here to make a reservation or call 732-828-4444. 5 Livingston Avenue, New Brunswick.
Point Pleasant Beach
B2 Bistro + Bar in Point Pleasant Beach will offer a special Valentine’s menu February 13-16, along with their regular menu. The Valentine’s menu offers selections like winter squash ravioli, surf & turf, and ribeye florentine for two. View the menu here. Click or call 732-295-0709 for reservations. 709 Arnold Ave, Point Pleasant Beach.
Princeton
Salt Creek Grille – Princeton presents a Valentine’s Day sweetheart menu, featuring imported brie in puff pastry, filet mignon medallions, and oven-roasted cauliflower. $99 per couple. View the menu here. Call 609-419-4200 for reservations. 1 Rockingham Row, Princeton.
Rahway
Luciano’s Ristorante is offering a special menu that features a three-course menu and dessert, champagne toast, and coffee or tea for $85, excluding the taxes or tip. “Mangia… Vivere Bene” (“Eat…Live Well”) this Valentine’s Day! Make a reservation here or call 732-815-1200. 1579 Main Street, Rahway.
Red Bank
B2 Bistro + Bar in Red Bank captures a casual, cool vibe offering delectable garden-to-table bistro-style creations. Experience Valentine’s Day Weekend with a three-course prix-fixe menu, featuring upscale entrees like the rich forest mushroom risotto or the divine pan roasted halibut. $125 per couple & $62.50 per person. Offer available February 13, 15, and 16, from 5 p.m. to 10 p.m. and February 14, from noon to 10 p.m. Call 732-268-8555 to make a reservation or click here.141 Shrewsbury Avenue, Red Bank.
Restaurant Nicholas based in Red Bank offers an upscale dining experience. Enjoy a three-course menu featuring the wagyu beef carpaccio and the melt-in-your-mouth lobster ravioli. $135 per person. Each couple will receive a complimentary petit box of chocolate and freshly made banana bread. Reserve your table here or call 732-345-9977. 160 Route 35 South, Red Bank.
Rutherford
Cafe Matisse features decor of its namesake, French artist Henri Matisse, that will make your sweetie swoon. The special menu includes three savory courses and one sweet. Options include the pan seared scallops and the pan seared peppered sirloin. Reserve your table here or call 201-935-2995. 167 Park Avenue, Rutherford.
Sea Girt
Scarborough Fair offers cuisines from around the world. Popular items on the dinner menu include the wild caught salmon and the wild mushroom ravioli. Reserve your table here or call 732-223-6658. 1414 Meetinghouse Road, Sea Girt.
Somerville
Verve Restaurant features afour-course prix-fixe menu for Valentine’s Day. Options include parisian gnocchi and the authentic hand-cut tagliatelle pasta. $75 per person. Seating available 5 p.m. to 10:30 p.m. Reserve your table hereor call 908-707-8655. 18 East Main Street, Somerville.
Mandara
West Caldwell
Mandara Ristorante will warm your hearts with their exquisite Italian family recipes. Can’t get a babysitter? The kids will love their heart-shaped pizza, a twist on their hand-tossed NY-style 18” pie ($15+ toppings). View the full menu here.Pre-order by calling 973-226-3250 or online here.40 Clinton Road, West Caldwell.
Whitehouse Station
The Ryland Inn, in Whitehouse Station, offers a five-course tasting menu. Items include the roasted beef filet mignon and the farro risotto. $79 per person, excluding tax and gratuity. Available Feb 13 to 16. Reserve your tablehere or call 908-418-4186. 115 Old Highway 28, Whitehouse Station.
—Reporting by Rachel Bozek, Karlo Sta. Cruz, Jon Faronea, Abigail Lyon, Meghan McCarty, Taylor Sumereau, and the Jersey Bites team.
There’s a reason Luciano’s Italian Ristorante & Lounge is known throughout the area as a charming destination for great Italian food. With dishes as good as your Italian grandmother’s, and creative menu items, the restaurant takes “delicious” to the next level. It’s a classic, welcoming restaurant with fine service that guests keep coming back to.
A Visit to Luciano’s
We visited Luciano’s early on a weekday evening and enjoyed a memorable dining experience. We suggest you start off with a craft cocktail. You might even want to relax at the spacious bar for a while before being seated for dinner.
A few of the the tempting drinks include their Screaming Viking with ginger liquor, fresh cucumber, lemon juice, mint, and Hendricks’s gin, or the Billionaire with fresh lemon, pomegranate Grenadine, a dash of absinthe bitters and Baker’s bourbon.The well-curated beverage program also has classic cocktails, an international fine wine list with an emphasis on Italian selections, beer, spirits, after dinner drinks, and specialty coffees.
Meet the Chef
Chef Joseph Mastrella
Luciano’s executive chef, Joseph Mastrella, has been with the restaurant since 2008. He is a native of Bayonne and now lives in Wall. His interest in cooking was quite natural, as his father was originally a farmer in Sicily and his mother worked in various kitchens while he was growing up. Mastrella got his first job at just 12 years of age.
After high school, he attended the Hudson County Community College Culinary Arts Program, which prepared him well to begin his career. Prior to becoming the executive chef at Luciano’s, Mastrella worked at the Short Hill’s Hilton, Arthur’s Landing, and the Molly Pitcher Inn among others.
He is proud to lead his team at Luciano’s to an outstanding level of food and service. He commented to Jersey Bites a little about his cuisine style. “When I am creating dishes and developing recipes, I take the inspiration from a classic recipe and give it a simple twist.”
Mastrella’s Menu
Chef Mastrella has created a menu that will appeal to many tastes and styles. Begin your meal with one of their delightful salads. The pear and mesclun green salad has just the right touch of sweetness, with candied pecans and soft herbs in a sherry emulsion that complements the fresh greens.
Another great starter is the zuppa di mussels with sardinia fregola pearls in a zesty tomato broth. Other tempting appetizers include crisp fried calamari, and the antipasti misto.
Warm goat cheese salad with seasonal vegetables in a mulled Cabernet dressing.Gulf shrimp and crab meat risotto
When you move onto the main courses, there is a nice selection of traditional favorites that include chicken Parmesan, veal marsala, and chicken piccata. The house specialties are go-to items.
We highly suggest the Sicilian braised short ribs. The tender meat is braised in a rich Madeira-plum tomato sauce served over whipped potatoes with wild mushrooms and a marvelous medley of seasonal vegetables.
Risotto lovers will surely enjoy the Gulf shrimp and crab meat risotto that is seasoned to perfection. The dish highlights the delectable seafood and is prepared with roasted peas, tomatoes, and asparagus, finished with mascarpone and Parmesan. Guests will appreciate that there are also menu selections that are vegetarian, vegan, keto, and gluten free.
Cavetillini with crumbled Italian sweet sausage and broccoli rabe pesto, topped with fresh ricotta and Parmesan.
The Meal Continues
Customers love the special Wednesday Lobster Night and Friday Steak Night. We were able to sample a menu item created for lobster lovers, lobster bolognese. The tender lobster meat was served with a savory tomato sauce over homemade linguini, cooked of course, al dente.
The Dolce course is a nice way to finish off your meal. The ricotta cheesecake is rich and creamy served with seasonal fruits. Gelato and sorbet, tiramisu, and other scrumptious sweets will delight.
An Eye on Valentine’s Day
Luciano’s Ristorante is offering a special Valentine’s menu that features a three-course menu and dessert, champagne toast, and coffee or tea for $85 per person, plus tax and tip.
Open for lunch and dinner, the restaurant is located in the heart of Rahway’s arts district just a short walk from the city’s train station with convenient parking and valet service.
Pictured at top: Gulf shrimp and papardelle all’Amatriciana, sautéed with sweet onion, pancetta, prosciutto, and fresh basil in a farm house marinara sauce. Photos courtesy of Luciano’s Ristorante.
Use code JERSEYBITES for $20 off each General Admission ticket when you purchase online.
Get ready to warm up with the Jersey City Whiskey Fest on Friday, January 31, 2020, from 7:30 to 10:30 p.m. The event takes place in the Harborside Atrium and outside along the Harborside Waterfront Esplanade. Take in the magnificent New York City skyline in all its glory while enjoying over 100 styles of whiskey and craft spirits, access to delicious food vendors, and great music. Mack-Cali’s Harborside is easy to get to—conveniently located adjacent to a dedicated light rail stop and less than 100 feet from the PATH station.
What?
The Jersey City Whiskey Fest is a perfect opportunity for whiskey aficionados to meet and hang out on the picturesque Harborside & Waterfront Esplanade. Taste an outstanding selection of whiskies and even a variety of craft spirits ranging from all-American Kentucky bourbons to Mexican tequila, New Zealand vodka, and more. With over 100 styles of whiskey it’s a great place to enjoy your favorite or find something new. There will be many New Jersey distillers in attendance, including Jersey City’s own Misunderstood Whiskey.
Guests will enjoy samples paired with live music, as well as delicious food from Angry Archie’s, Chava’s Empanadas, MozzArepas, Waffle It, Taste of Poland, and more!
When?
Friday, January 31, 2020
7:30 to 10:30 p.m.
Where?
Harborside Atrium and Waterfront Esplanade
153 Exchange Place
Jersey City, NJ, 07302
Entrance on Christopher Columbus Drive – Harborside Waterfront Esplanade next to the PATH station and the Hyatt Regency Jersey City.
Tickets
Take advantage of early bird pricing at jcwhiskeyfest.com! Use code JERSEYBITES for $20 off each General Admission ticket you purchase online.
General Admission: $70
Designated Driver: $15
All tickets include tastings and a souvenir tasting glass.
B2 Bistro recently welcomed a new executive chef at its Point Pleasant Beach location. Allow us to introduce Chef Michael Butler.
Early Days
While he attended culinary school in New York, Butler landed a job working for famed restaurateur Danny Meyer at The Modern, in The Museum of Modern Art. Upon graduation, he was invited to do an internship at Craft, working under celebrity Chef Tom Colicchio. Upon completion of his internship, Butler was offered a full-time position with the restaurant group.
Butler’s work at Craft led to an offer to join the opening team at Chef Jean-George’s Perry Street restaurant. Following a two-year stint at Perry Street, Butler returned home to the Jersey Shore as Sous Chef at David Burke’s Fromagerie, in Rumson, New Jersey. While working at Fromagerie, he was also able to work at a number of David Burke’s NYC locations including David Burke’s Townhouse.
At Home at the Shore
After his time with the David Burke group, he accepted a position to join the opening team at Trama’s Trattoria in Long Branch, NJ. There Butler was able to work alongside Chef Pat Trama, as the Chef De Cuisine. Chef Trama was a valued mentor to Butler and they remain close friends.
One of Chef Mike’s specials: spicy rigatoni “vodka.” Artisanal pasta, melted onions, house-made Pancetta crumbs, Calabrian chili, Grana Padano cheese, and spicy microgreens
We got a chance to sit down with Chef Mike to ask him some of our favorite on-the-spot questions.
JERSEY BITES: Describe your cooking style.
CHEF MIKE: Very ingredient driven. I like to cook with the seasons and try to use as few ingredients as possible. I would say my cooking is a mix of all of the great French and Italian restaurants I’ve had the opportunity to work for, but I guess you could also say my style is American since our country is such a melting pot.
What is the most memorable meal you’ve had?
The most memorable meal I have had was at Eleven Madison Park, in Manhattan. It was a 24-course tasting menu and the food was absolutely amazing. Everything was executed and seasoned perfectly.
Another memorable meal was in this small Italian trattoria right outside of Bologna which is in the Emilia-Romagna region of Italy. I had some of the best pasta I have ever eaten in my life. That’s what sparked my love for pasta.
It’s your last day on Earth: what will your final meal be?
My final meal would be any meal anywhere as long as I’m with my daughter.
Chef Mike and his daughter
What is the one staple food you always have in your cupboard at home?
Ramen.
What is your favorite comfort food?
My favorite comfort food is a great big bowl of gnocchi pomodoro.
Ricotta Gnudi: kabocha squash, brown butter, pomegranate seeds, ricotta salata, and pepitas
What New Jersey restaurant do you enjoy dining at, besides your own?
I like to dine at Trama’s Trattoria in Long Branch. My old stomping grounds.
Are you working on any upcoming projects our readers would be interested in learning about?
I’m trying to take B2 to the next level. Also working on getting brunch started here sometime in February.
What is the best advice you have to share with young people interested in becoming chefs?
Keep your head down and mouth shut and just say, “Yes, Chef.” A lot of people these days think you can become a chef overnight. It takes a lot of hard work and dedication. You have to put in the time to get where you want to be. It has taken me a long, hard 15 years working for a bunch of chefs and absorbing anything and everything they are willing to teach me to get to where I am.
Anything else about your food?
I try to use as many local ingredients as possible in my cooking. My style of food is very simple. I try not to use too many ingredients on the plate so the food I do put on the plate really has to shine.
It was a brisk Thursday evening as an energetic crowd arrived at Cedar Bean’s Coffee Joint in Cedar Grove: a hip, eclectic gathering of guitar players, artists, bohemian types, a punk rocker or two, parents and their kids, dedicated java drinkers, and a gregarious MC named Natty Bumpercar, who is also a local parent and stand-up comedian. The Caffeinated Open Mic night featured an impressive roster of aspiring singer/songwriters.
Clockwise, from top left: Open Mic performers Rick Man; Elliot, aka Bronx Boy Jake; and Aris; and host Natty Bumpercar. Rick Man, Elliot, and Aris pictures by Michael Gabriele.
A Local Hub for the Arts
The evening’s lineup
Having just celebrated the café’s first year, owner Dave Fletcher reflected on how his place has evolved as a cultural outpost in downtown Cedar Grove. “We’ve stumbled onto something special,” Fletcher said, describing Cedar Bean’s Coffee Joint as a “family friendly place” where people can enjoy live music, art exhibits, a monthly book club, Salsa dancing, and great coffee and tea.
Third Friday of every month: Salsa Night (check Facebook for tickets on Eventbrite)
“The café offers people a comfort zone,” Fletcher said. “The first idea was to establish a café, but as time went on we soon realized that this is a place to support the arts in the area.” Several events also include a charitable component, where a percentage of purchases go back to a local school or nonprofit organization. Recent art shows have included Roberto Zaragoza, Vlad Selepouchin (pictured below), Janet O’Neil, and Hannah Bouchard.
Clockwise, from top left: Singer Paul Mahos; a recent art opening; artist Vlad Selepouchin with his wife, Daria; and a recent Salsa nightFrom left: Baristas Emily and Steel, Bumpercar, owner Dave Fletcher, and Barista AJ. Photo by Michael Gabriele.
It All Started with Some Cold Brew
Years ago, Fletcher produced homemade cold-brewed coffee (an intense 18-hour process) for a Montclair establishment. He confessed to being particular about how coffee and tea should be brewed or steeped at the proper temperature and for the right amount of time. “Customers enjoy the history and culture of coffee, where it’s sourced and how it’s made, but tea has equally interesting traditions,” he said. Fletcher realized that putting the time and research into the brewing process has a definite impact on the end result, and was determined to create beverages that reflected that belief.
On the Menu
For cosmopolitan caffeine connoisseurs, there’s a robust list of brewed coffees at Cedar Bean’s Coffee Joint, such as Meadowbrook Magic, Winter Wonderland, and Ol’ Darkness. Their Lenape Leap espresso is used in their espresso drinks like lattes and cortados.
Breakfast and lunch offerings include hand-crafted sandwiches, wraps, soups, avocado toast, Nutella toast, French toast, and an assortment of seasonal offerings. Local bakeries provide breads, muffins, croissants, donuts, cookies, cakes, and pastries. (The chocolate chip banana bread was especially tasty.)
And the coffee has made it to other menus as well—as of mid-January, locals can stop by Sip & Swirl, an ice cream shop in Little Falls, for a cup, cone, or pint of Cedar Bean’s Coffee Joint ice cream, made with ground coffee from the shop.
Clockwise, from left: Artisan sandwich, fire-roasted veggie soup, and decaf (yes, decaf) espresso. Espresso photo by Michael Gabriele.
Along the Trail
Antler chandelier
Fletcher enjoys hiking along the Lenape Trail, a 34-mile “greenway” that begins in the South Mountain Reservation in Millburn and Maplewood and winds its way through Verona, Cedar Grove, Little Falls, and Montclair, eventually ending at Newark’s Branch Brook Park. His love for the trail is reflected in the iconic deer antlers that dominate the café’s décor. Fletcher said area residents know that wild deer roam freely through the environs of Cedar Grove and its neighboring towns, which gives the motif a bit of extra signficance. “We joke that the deer own this town, not the humans,” said Fletcher. From this, the legend of “Ol’ Cedar Bean” was born: the stately buck who would rather drink a cup of dark roast than sip from a babbling brook. A few pictures of Cedar Bean’s Coffee Joint’s mysterious mascot adorn the walls.
Ol’ Cedar Bean. Painting by Cienne Stutz
Before Cedar Bean’s
Sharon and Dave Fletcher
Originally from the Woodstock, NY, area, Fletcher lived in Brooklyn for 19 years. He and his wife, Sharon, who grew up in Clifton, and their sons, Ty and Desmond, moved to Cedar Grove in 2015. Fletcher also owns a design agency, The Mechanism, with most of his work revolving around web development, graphic design, corporate identity, and social media.
In and Around the Area
Cedar Bean’s Coffee Joint is part of a business trend that’s taken root in other area towns as well. Recent arrivals include Paper Plane Coffee Co. and Legacy Coffee, both launched in Montclair early last summer, while the Montevideo Café opened in Nutley in October. A few other nearby establishments that have opened in recent years include Blue Hippo Coffee Co. (Verona), Ethan and the Bean (Little Falls), and Java Love (two locations in Montclair).
The coffee shop trend is fueled by a spirit of entrepreneurship among café owners, along with the enduring urban/suburban café society coffee craze. The American coffeehouse, as a venerable institution, became closely associated with the rise of folk music in Greenwich Village during the 1950s—a romanticized haven for poets, musicians, and the local intelligentsia. Coffee shops like Cedar Bean’s Coffee Joint are determined to keep those connections alive by providing a comfortable place for people to unwind, grab a bite to eat, and of course, enjoy an amazing coffee.
Small groups or business teams who need a space to meet can rent out the café’s conference room, aka Grove Works.Their first-ever entry into the Taste of Essex dining competition landed Cedar Bean’s Coffee Joint with the 2019 title of Best of 2019: Beverage Category.The crowd was standing-room only for Santa’s visit in December. And yes, the Easter Bunny is coming!A moment of pre-show quiet time. Photo by Michael Gabriele.
The writer was invited to visit FINS and the meal was complimentary.
Dream a Little Dream
Back in 1982, then-teenaged friends Pat Cuozzo and Shawn Ryan decided to pursue culinary careers. They ended up working together at the same restaurant in the 1990s, at which time the dream of one day owning a restaurant together became clear.
The two left the kitchen to work in food service sales for a while. They both say that this helped them learn the business side of running a restaurant and that food sales gave them a great appreciation of high quality versus price driven ingredients.
In 2003, the beach-loving surfers landed on their fast-casual, TropiCali themed FINS restaurant. At the flagship location, in Bradley Beach, I met with the coowners, Cuozzo and Ryan, to sit down, sample some of their food, and learn more about the story and values behind the brand.
Summer Lovin’
The FINS slogan, “It’s always summer on the inside” is demonstrated by the surfboards hanging from the ceiling, bright primary colors on the walls along with surfing photographs and tropical murals.
As I sat and waited for the food and my hosts to arrive, I watched as customers came in to pick up takeout orders or to place their orders at the counter and take a seat to wait. The smallest of the three FINS locations, the Bradley Beach spot was specifically designed to be takeout driven.
Digging In
My first bite was of the crispy-on-the-outside, creamy-crab-goodness-on-the-inside Caribbean crab fritters. (I highly recommend that you dunk them in the roasted red pepper dipping sauce for a little kick that breaks through the richness of the crab.) The fritters are served alongside Island Spiced tostones (twice-fried green plantains) which serve as another great vessel for the dipping sauce.
Caribbean crab frittersTuna poke wrap
Next up was the tuna poke wrap. In this selection, the ahi poke is nestled into a black bean tortilla with coconut-crusted plantains, sliced avocado, grilled pineapple, and crunchy power greens. What a healthy, tropical treat on a dreary winter day!
Smoothie-Licious
FINS is also well known for its smoothies. All of the restaurant’s smoothies are made with YoCream nonfat yogurt (unless otherwise noted) and real fruit with no added sugar. Now, I’m not usually much of a smoothie fan but when you’re at FINS, you can’t pass them up.
I was very impressed by the thought put into all the ingredients and the listing of allergens for each recipe. The website includes a list of the signature smoothies and, of course, you can always order your own concoction.
The owners were proud to point out that “every ingredient has a story” even down to their offering “real sugar” Pepsi, Hershey’s Simply 5 syrup (with no corn syrup), and all-natural peanut butter.
Ingredients, With Care
Cuozzo and Ryan’s dedication to quality ingredients has been at the forefront of the restaurant’s mission since the beginning. According to Cuozzo, they “never let cost dictate ingredients.” They use non-GMO fryer oil. They hand-bread their crispy chicken and make their own chicken fingers.
FINS uses grass-fed flank steak and smaller, leaner chickens to ensure great texture and taste. Parents who worry about what their kids are putting in their bodies do not have to worry at FINS.
Vegetarian quesadilla
Next up on the tasting menu was the vegetarian quesadilla. Big chunks of veggies are enveloped in the restaurant’s proprietary cheese blend and sandwiched in between small-batch tortillas. The tortillas are another example of their dedication to quality ingredients.The tortillas come in smaller-than-usual batches (25% smaller, to be exact), which ensures freshness.
Extra, Extra
FINS also makes all of its salsa and sauces in-house. You can find all of the nutritional facts about their dressings and sauces on the website, which I thought was such a rare and commendable extra on their part.
Another “extra” that probably goes unnoticed by most customers is the restaurant’s dedication to planet-friendly tableware, bags, and more. “We were 15 years ahead of the biodegradable movement,” Ryan proudly told me. “Our takeout orders are packed in boxes. Our bags are 100% compostable and our plates are made from sugar cane fiber.”
As we closed out our time together (and I boxed every leftover I could), I admitted to Cuozzo and Ryan how pleasantly surprised I was by all that I had learned about FINS. Quite frankly, I’d always driven past their restaurants thinking it was just another fad concept. I was completely wrong in that assumption.
Their combination of two classically trained chef / owners, really great ingredients, inventive dishes, passion for the planet, and attention to every detail, surely makes FINS a fantastic choice for lunch, dinner and even catering. In fact, I learned during my visit that FINS just recently catered a wedding. Who knew?
Today, Chef Pam Green runs a massive kitchen at an Atlantic City hotel, but at one point, she was unemployed and looking for a place for her family to stay.
Change of Plans
“In the 1970s, I had two kids and a husband, and we formulated a plan to move from New Jersey to Florida,” Green said. “It didn’t work out, and we ended up homeless and jobless.”
To make ends meet, she took a job as a pantry person in a restaurant where she had previously worked, and when a cook walked out on the job about a month later, Green stepped up. She’s been cooking ever since.
The Road to AC
Green eventually worked her way up, moving to various restaurants to grow her career. When she moved to one Avalon restaurant, she broke boundaries by becoming the first female hired to work on the hot line. Green continued to build her reputation in South Jersey, and she eventually took a job at the Claridge in Atlantic City. “After nine months, a headhunter called me and told me there was a job at Caesar’s,” she said. “I took a pay cut to move.”
Words of Wisdom
Green was later promoted to executive sous chef at Caesar’s. Then, after six years with the resort, she moved to the Sheraton, where she has been since 2001. It took years for Green to land where she is now, and it definitely wasn’t easy. “Assert yourself, but ask a lot of questions, and be open to learning,” she advises any young woman entering the industry. “If you won’t eat where you’re working, you need to get the F out of there.”
The city of Rahway continues to distinguish itself as a Garden State hub for foodie fans. The next installment of that sustained effort takes place January 20 to 24, 2020. This marks the sixth annual Rahway Restaurant Week, a civic culinary celebration sponsored and organized by the Rahway Arts & Business Partnership.
A bird’s-eye view of downtown Rahway (Photo by Darren Levine)
Amy Garcia Phillips (left) and Ann Marie Williams (right) are pictured with Matt Dobrowolski, the founder of the Rahway Taste of Spring event.
Next Up
Rahway’s menu of food events continues in 2020 with the city’s 20th annual Rahway Taste of Spring, which will be held at the Rahway Civic Center on Friday, April 24. Last year, Jersey Bites covered this lavish event, which included over 40 area restaurants, attracted more than 1,400 food enthusiasts, and featured a vast assortment of eclectic tabletop samplings of food, desserts, wines and spirits, and craft-brewed beers.
The Partnership
Established in 2009, the Rahway Arts & Business Partnership is a non-profit arts and economic development organization supporting the businesses in the downtown Arts and Central Business Districts of Rahway.
According to the organization’s mission statement, on its website, the civic group works 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.”
A Sampling to Behold
Chicken and rice, Hugo’s RestaurantSausage sandwich and fries, The Waiting RoomA tasty treat from MelaoSkirt steak platter, Cubanu
Here are the Rahway eateries opening their doors to Restaurant Week. All are located in the city’s downtown business district:
New Brunswick
FINS is also well known for its smoothies. All of the restaurant’s smoothies are made with YoCream nonfat yogurt (unless otherwise noted) and real fruit with no added sugar. Now, I’m not usually much of a smoothie fan but when you’re at FINS, you can’t pass them up.
