Chocolate lovers, rejoice! One of the world’s largest chocolate shows, is coming to our area in November. If you have a passion for chocolate, for pastry, and for food artistry—and a curiosity about the fascinating world of chocolate-making—you will not want to miss Salon du Chocolat NY.
Event Details
The event takes place November 16 and 17, 2019, at the Jacob Javits Center
The show is a sprawling fantasyland of featured exhibitors, demonstrations, samples (oh, the samples!), panel discussions, Q&A sessions, and access to purchasing some of the most incredible chocolate from around the world. It’s even perfectly timed for holiday shopping—if you can’t justify buying everything for yourself. You’ll find live chocolate sculpture throughout the weekend as well as a dazzling Cocoa Capsule Fashion Show that promises “pageantry dripping with glamour, decadence, and otherworldly couture.”
Special Sessions and Exciting Experiences
Special sessions include such enticements as the Valrhona Hot Chocolate Festivalthat will feature samples of unique hot chocolate recipes created by the city’s most celebrated pastry chefs. There is a modest additional fee for this session, a portion of which will be donated to the nonprofit Food Recovery Network. Check out the full list of demos and special event sessions here.
This family-friendly event also includes an immersive experience for kids in Salon du Chocolat Junior, offering the opportunity for chocolate lovers of all ages to play, learn, taste, and discover the coveted secrets of gourmet chocolate and pastry-making in educational workshops and activities.
Back to the Big Apple
The upcoming show will be Salon du Chocolat’s first in New York City since 2011. Salon du Chocolat has put on more than 220 events in 16 countries with more than 27,000 participants. If you’re in the area, consider yourself lucky to join the ranks of those who can experience this truly one-of-a-kind event.
Photo by Thomas Raffoux.Photo by Thomas Raffoux.Photo by Thomas Raffoux.
Salon du Chocolat
November 16-17, 2019
Jacob K. Javits Convention Center
655 W 34th St.
New York, NY 10001
All images are from past years, courtesy of Salon du Chocolat.
Halloween is upon us. New Jersey is chock-full of monsters, sprites, and things that go bump in the night. Why not add a few scary beers to your ghostly travels?
Kane Brewing – ANTEAD (A Night to End All Dawns)
Big, rich, and roasty, Kane’s famous imperial stout is the stuff of legends. The current version introduces strawberries, cacao, and vanilla beans to this bourbon barrel-aged bombshell. Clocking in at 12.4% ABV, it is not for the faint hearted.
Why it’s scary: It’s dark. Very dark. I’m talking Buffalo-Bill’s-basement dark. Forget a nice Chianti, this beer would pair well with Silence of the Lambs.
Magnify Brewing – Flannel Season
Ever heard of a breakfast double IPA? Me neither. The addition of apple cider, fall spices, vanilla, and a dose of lactose make this a cozy fall treat.
Why it’s scary: A breakfast double IPA that packs an 8% ABV punch! How do you wrap your head around that? Maybe we should consult Lloyd.
Carton Brewing – SS2019
Carton’s latest installment from the “You’re going to need a bigger boat” series is their way of celebrating eight years of brewing great beer. It literally doubles down on Carton’s flagship Boat beer (8.4% ABV vs. 4.2% ABV). Who knew that Kolsch yeast could eat its way to that much alcohol?
Why it’s scary: Because great white sharks are terrifying. I’m not going in that cage, that goes in the water, where our shark is. Nope. Terror is not landlocked.
Bonesaw Brewing – Crimson Skull
Their own description of an aroma “like baking brown bread” is about as homey and comforting as it gets. This red-amber Vienna-style lager will play nice with just about any fall food options you can dream up.
Why it’s scary: It’s always the quiet ones isn’t it? We never suspected that mild-mannered red lager had murder in its heart, but with a name like Crimson Skull, we should have seen it coming.
Screamin’ Hill Brewing – Desperado IPA
Desperado is a copper-colored picture of balance and beauty. I really could have picked any of the offerings on tap. Screamin’ Hill is part of Bullock Farms, which dates back to 1860. Fall activities include hay rides, a corn maze, pumpkins, and the Bullock Barnyard which is perfect for kids.
Why it’s scary: If you want to try the beer, you’ll have to go to the farm. Some say that you can still hear the screeching sermon of a long dead preacher coming from the lonely church on the neighboring hill…
Actually, no one says that. You’ll be fine. Probably.
It was a lively night, with some people in the private room to the right of the entrance, so I veered left and took a table by the window.
Who Served Me
The enthusiastic Kyle: informed, gregarious, and on his game.
Server’s Favorite Bite
Kyle was emphatic as he stated, “The bistro steak is one of my favorites. It’s just a really good cut and prepared so well. If steak is what you’re in the mood for, you can’t go wrong.”
The Vibe and My Vantage Point
Olive & Ivy has a simple aesthetic, with wood integrated throughout. It provides nice use of stonework and essence of “bringing the outside in” with touches that imbue serenity. The birch tree serving as a partition in the dining room to the right, before the few steps up, is a nice focal point. I don’t quite get the montage to black-and-white film paired with the fall decor, but I appreciate the artistic gesture nonetheless.
What Fed My Soul
Complimentary Bread Basket Delicious sliced bread served with an olive oil dish, complete with anchovy and kalamata olives floating amidst the gorgeous, golden pool. The robust, high quality olive oil made the bread seem almost ancillary until I noticed its quality. The crust was tasty and not too crumby. This was followed by the spongy texture of the inside that held up beautifully against the richness of the oil. The crispy crust pushing against the briny little fish beneath the oil was absolutely divine.
Avgolemono
Avgolemono, $5 Traditional Greek egg and lemon soup with chicken and Arborio rice.
While this was delicious, the rice was either completely melted into the soup base or wasn’t there at all. That was a big disappointment as my usual expectation would have been orzo. As I continuously scooped, no rice appeared. (I even asked if they forgot to add it in.) As even the greenest of chefs know you can’t let your starch sit in your soup! No matter how hard I wished, no rice appeared. Not all was lost, though, as the soup itself was plentiful with hand-torn pieces of scrumptious white-meat chicken. The creamy consistency of the broth made way to the soft-yet-tart lemon notes. It was absolutely spot on for flavor indeed. Next time, I vote orzo!
Shish kebab, lamb
Shish Kebab, Lamb $19
Char-grilled skewered meat served with fried potatoes and tzatziki. (Also available with beef for $18, and chicken or pork for $17)
The presentation alone was unique. The skewer hung vertically off a metal contraption that Kyle used to carry the plate over to me, but the lamb cubes were glistening and the fragrance was amazing. I loved the cup of fries, the triangular pita and the little, well-chopped mound of Greek salad with the ramekin of homemade tzatziki. Excited to make my own little souvlaki, I dug straight in—wowza. I stacked the ideal bite which included the lamb, which was cooked to perfection; a healthy smear of the herby-cucumber tzatziki, which was on point; followed by a well-seasoned French fry, and topped with Greek salad. Once I fit the first bite into my mouth the flavor just exploded. I was dizzy; it was just that good!
Horta
Horta $8
Sautéed seasonal greens
In this case, it was a delicious blend of kale and spinach. I was at first disappointed that I ordered veggies instead of baklava for dessert. However, when this dish arrived and I took my first bite, I had an immediate change of heart.
What Else to Know
Olive & Ivy offers dine-in, catering, and take out. Daily specials and private space for special occasions are available.
When to Show
Tuesday to Sunday 11:30 a.m. to 10:00 p.m.
Know Before You Go!
BYO! Closed Mondays. Get the latest information by checking thewebsite.
Autumn is officially upon us and to welcome the season, Salt Creek Grille – Princeton has mixed up some new recommendations. A change in weather calls for Assistant General Manager Chad Landsberg to find the best seasonal ingredients for fresh fall cocktails.
Recommendations
Stop by Salt Creek Grille – Princeton after a long day of apple and pumpkin picking to continue your celebration of the season with the following beverages—suggested by Landsberg himself.
Fall is my favorite time of the year, because the beverage industry is absolutely thriving. This is the season when the beer selection matches the temperature, with Oktoberfests, Marzens, Pumpkin Beers, and Harvest IPAs all showing their faces. Every local brewery shares its top picks for beer fests in the area.
My personal favorite is Cape May Brewing’s Mop-Water 5 spiced ale, which is brewed with cinnamon, nutmeg, ginger, allspice, and vanilla. It’s a fantastic seasonal treat that’s hard to find!
The season also offers an excellent opportunity for you to experiment with cocktails, as the flavors of your favorite desserts have become the centerpieces of delicious drinks. Apple and pumpkin are excellent go-to options for autumn beverage staples.
For lovers of all things apple, we created an apple shrub that’s like drinking an apple pie, with a bit of a vinegar twist: The Mansana Tini.
For lovers of all things apple, we created an apple shrub that’s like drinking an apple pie, with a bit of a vinegar twist: The Mansana Tini. Combined with Casamigos Blanco and mezcal, this drink has a unique flavor profile. As you take your first sip, the tequila and smokiness of the mezcal meets your taste buds before being combined with the sweet apple and cinnamon flavors from the shrub. To bring the drink together in perfect harmony, a squeeze of lemon rounds out the recipe. And the apple shrub prep also leaves apple pieces behind—ideal for creating a delicious garnish!
Other popular trends in the cocktail world this season begin with uniquely flavored bourbon and bitters.
Tea Thyme cocktail is the perfect pick to showcase both a uniquely flavored whiskey alongside flavored bitters.
Our Tea Thyme cocktail is the perfect pick to showcase both a uniquely flavored whiskey alongside flavored bitters. To start, I take a handful of pecans and thyme and toast them until the flavors are ripe and the aroma of the nuts fills our kitchen. Afterward, the combination will marinate in a specially chosen whiskey for about two days—sometimes even longer. The whiskey is then strained and mixed with simple syrup and peach bitters. The peach bitters, mixed with the oaky and herbal flavors of our infused whiskey, allows this drink to disguise itself as unsweetened peach tea. The simple syrup helps to brighten up the beverage, making for a wonderful autumn evening cocktail.
Event: November 8
If you’d prefer wine this fall, join us for A Night in Wine Country!
Salt Creek Grille and J. Lohr Vineyards are teaming up to bring you a Wine Tasting event that will whisk you away right into the heart of Wine Country California. This will be a cocktail reception with five different wines, hand selected from J. Lohr’s inventory. Passed hors d’oeuvres and cheese plates will be available for guests to enjoy alongside some of J. Lohr’s finest wines.
Date: Friday, November 8 Time: 6 p.m. Tickets: Purchase tickets throughEventbrite.$80 per person. Sales are final.
The writer was invited to visit Jockey Hollow Bar & Kitchen and the meal was complimentary.
So you’re looking for a date night option. Or perhaps you’re long overdue for a night out on the town with friends. And maybe you’re looking for the ideal option for dinner and drinks before—or after—a show at the Mayo Performing Arts Center (MPAC). No matter what, your night will be complete once it includes a trip to Jockey Hollow Bar & Kitchen.
The Setup
The restaurant is housed in an elegant restored mansion that was built between 1916 and 1918 in the center of town. The venue has a number of inviting areas that includes a spacious formal dining room, aka the Washington Room, brasserie fare in the Oyster Bar, a charming beer hall ambiance in the Rathskeller, and the Vail Bar. In the nice weather, guests can dine on the Patio. And you’ll find plenty of parking options, including valet service.
Managing Partner Chris Cannon and Executive Chef AJ Capella
Meet some of the accomplished restaurant pros that make Jockey Hollow a top destination. Managing Partner Chris Cannon brings a wealth of experience to the restaurant with more than 30 years as a New York restaurateur. He also has nationally recognized wine expertise. Each of his five NYC restaurants that include Judson Grill, L’Impero, Alto, Convivio and Marea has received three stars from the New York Times. In 2010, his businesses received five prestigious Michelin stars, more than any other single U.S. restaurant group.
Jockey Hollow’s newly appointed executive chef, AJ Capella, is the winner of the Garden State Culinary Arts Foundation’s 2017 Rising Star Chef Award. He has worked in restaurants and cooking for half of his life. After graduating from the Culinary Institute of America, Capella spent the bulk of his career as the chef de cuisine at the Ryland Inn under Jockey Hollow’s former chef, Craig Polignano. AJ also served as the executive chef of A Toute Heure in Cranford, NJ, and worked for a time for Grant Achatz at The Aviary, in New York City.
At the Table
Chris Cannon, photographed by Thomas Kelly
We had the pleasure of dining with other members of the press on a Thursday evening hosted by Cannon, who is truly passionate about fine food and drink. The menu features seasonal specialties and house favorites.
Guests have the option to order a la carte or enjoy a tasting menu format. Ingredients for all menu items are sourced from local and sustainable fisheries and farms that include La Belle Farm in New York and Barnegat Oyster Collective in NJ.
A Fine Feast
Start your meal with choices like the Chioggia beet Velouté with golden beet, smoked trout, and crème fraiche. The Barnegat scallop ceviche shouldn’t be missed with tomatillo, cilantro, and pearl radish. And you’ll find a seasonal preparation of Crudo, at market price.
All of the pastas are made in house using free-range local eggs and gluten-free, non-GMO flour. They are are served al dente, just right for the pasta lover. Try the hand-rolled Garganelli with cacio e pepe and lardo or the smoked fettuccine with clams, oven-dried tomatoes, basil, and pancetta.
Other mains include tender roasted duck breast with creamed corn, poblano peppers, pickled corn, and red corn bread. The beautifully presented steamed black bass is accompanied by carrot foie purée, confit carrot, and fingerling potato. Barnegat scallops are served with short rib agnolotti, sunchoke, and swiss chard. These are just some of the dishes that you will savor and long remember.
The beverage program features an outstanding wine list, and an excellent selection of fine spirits and of course, beers. Indulge in some of the classic and seasonal cocktail creations that are crafted by Bar Director James Gelmi and his team. Customer favorites include the Desperado with Milagro Silver, Lime, Strawberry and Prosecco, and the Killer Bee with Old Overholt Bonded Rye, Crème de Menthe and Pimento Dram.
Keep in Mind
Jockey Hollow’s knowledgeable staff is always pleased to advise guests of the best selections that pair well with their food choices, and guests can wrap up their evening with some coffee, tea, or an aperitif and discover the luscious desserts on the menu.
Jockey Hollow Restaurant & Bar is uniquely equipped to host your next gathering or holiday party with spaces that will accommodate parties of all sizes. They will assist you to plan every element of your gathering to perfection.
Use code JERSEYBITES for $20 off each General Admission ticket when you purchase online.
Get into the Halloween spirit with the Jersey City Craft Spirits Fest on October 26, 2019, from 7 to 10 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 while you choose from over 100 styles of 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 Spirits Fest is a perfect opportunity for spirits aficionados to meet and hang out on the picturesque Harborside and Waterfront Esplanade, which overlooks the New York City skyline. Harborside will be hosting an eclectic variety of superbly distilled spirits from bourbon to mezcal. With over 100 craft spirits it’s a great place to discover your next favorite vodka and speak with distillery representatives. There will be many New Jersey distillers in attendance, including Jersey City’s own Misunderstood Whiskey. Guests will enjoy samples as well as live music, and can check out the offerings from Angry Archies, Chavas Empanadas, Mozzarepas, Taste of Poland, and more!
When
Saturday October 26, 2019, from 7 to 10 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! Use code JERSEYBITES for $20 off each General Admission ticket when you purchase online. Click here to order your tickets online.
General Admission: $65 (Price increases October 20)
Designated Drivers: $15
General Admission tickets include tastings and a souvenir tasting glass.
Cocktail lovers will not want to miss Jersey City’s largest spirits event, either!
The writer was invited to visit Benares and the meal was complimentary
Ranbir Bhatia, the general manager of Benares in Wyckoff, has found himself surrounded by Indian cuisine or involved with the food business for most of his life. He has a wealth of experience regarding food preparation, kitchen design, spices and herbs, meal presentation, catering operations, and restaurant management.
An Important Question
Chef Anil Gonsalves (left) and general manager Ranbir Bhatia in the Benares kitchen
However, when Bhatia sits down to interview job candidates for the Benares business group, he puts aside his extensive, technical background and first asks one simple question: “Do you like people?”
It’s a disarming and perhaps a surprising question to pose to a prospective job candidate, but it does represent a key issue for someone seeking a career in the highly competitive and demanding restaurant/hospitality industry.
“I want to know if they like connecting and interacting with people,” Bhatia said with a smile during an interview at the restaurant earlier this month. He confirmed that it’s a basic but very real question for anyone with an interest in this field—from an entry-level member of a waitstaff, to a chef, to a catering manager to consider.
“Many people think the restaurant and hospitality business is glamorous, from a distance,” he said. “But this is hard work. You must be committed and ‘married’ to this business. This is how it happens.” And the first step required for that commitment is having good people skills, he said. This is the philosophy he imparts to members of the Benares staff.
At the Table
Benares, part of the New York City-based Minar group, is a storefront restaurant located in Wyckoff’s Boulder Run shopping mall. It opened last April and previously was the site of an unrelated restaurant known as Saffron.
This reporter was part of a party of five, and Bhatia orchestrated an impressive slate of dishes for the convivial quintet. We enjoyed a nonstop medley of impeccably prepared Indian appetizers and main courses, expertly seasoned by chef Anil Gonsalves and professionally served by the courteous waitstaff.
The feast began with what Bhatia referred to as traditional Indian street food: shot glasses of spicy “green water” topped with stuffed pani puri pastry shells (shown at top). The meal included puffed rice crisps with potato, avocado, and pine nuts; crispy eggplant chaat; chicken kabob; scallops, tandoori shrimp and chicken; spicy fish fillets and naan bread. Each dish had a distinctive combination of aromatic spices and herbs that provided a pleasing spark to the palate. This was, to be sure, a royal gourmet meal. My favorites? The eggplant, the scallops and the tandoori chicken.
Tandoori chickenChicken kabobSimmering lentils in a rich sauceCrispy eggplant chaatCombination serving of chicken curry, vegetables, and rice
There was room for dessert, which involved two selections: the atom bomb, a chocolate lava cake served with rose petal ice cream; and orange kulfi, which is orange slices stuffed with ice cream. The table of five was extremely pleased.
A Bit of Geography
Bhatia explained that, for the most part, the menu at Benares represents northern Indian dishes, but quickly added that the country is a collection of distinct regions and states with a variety of European and Asian culinary influences, such as Portuguese traditions in the Goa state. The food in each region in India is marked by a signature profile of spices and sauces, he said. “We offer dishes that you won’t find on the menu of most Indian restaurants in New Jersey.”
The “atom bomb” chocolate lava cake with rose petal ice cream
The Space
Soft lighting, a long room with family-style tables, a sleek hardwood floor, rich earth-tone shades of ochres and reds for the walls, Indian music in the background, hanging ceiling lanterns and Indian iconography and artwork create the ambience and décor of Benares. Bhatia said the interior atmosphere is designed to create a “clean,” fresh, modern look, doing away with rugs, tablecloths, and wall tapestries.
The Personal Side
Bhatia recalled his lifelong education with food, which started in his mother’s kitchen. Born in New Delhi, he was raised in the city of Chandigarh, the capital of the northern Indian states of Punjab and Haryana. He attended Panjab University for his formal education and then studied at a catering school in Chandigarh. He spent a number of years working for hotel chains and institutional food services. He arrived in New York City in 1987 and relocated to New Jersey in 1993. “I know how to cook, but my passion in this business is restaurant management,” he said, adding that he originally learned how to appreciate good food as he enjoyed meals that his mother prepared.
You’ll also find a Benares restaurant in the Tribeca section of New York, and catering facilities in Astoria, Queens. Catering for large celebrations, weddings, and business gatherings represents the largest business segment of the Minar group. Still, the company is looking to expand, weighing options for investing in an event space to accommodate up to 500 people, and they’re currently considering several locations in northern New Jersey to establish another Benares restaurant.
Benares in Wyckoff is open for lunch (11:30 a.m. to 2:30 p.m.; noon to 2:30 p.m. on Saturdays and Sundays) and supper (5 to 9:30 p.m.), seven days a week.
Benares Boulder Run Mall 327 Franklin Ave. Wyckoff, NJ 07481 201-904-2222
October 14 is National Dessert Day! So if you like to observe your holidays in style, here’s an option that doesn’t get any more grand — the Candy Kong Sundae.
Where to Find It
This monster will only be served through October 17 at the Sugar Factory at the Hard Rock Hotel & Casino in Atlantic City, so thankfully you can’t make it a habit. The Sugar Factory, a hotspot associated with celebs like Kendall and Kylie Jenner, Pitbull, Drake, and Jennifer Lopez, is often referred to as the “most Instagrammed restaurant in the United States.” Already known for its designer lollipops and 64 oz. alcohol-infused smoking candy goblets, this shop’s gargantuan treat looks to become the stuff of legend.
Twenty-four scoops of different ice cream flavors are garnished with red, green, blue, and white chocolate ganache, then topped with whipped cream and the contents of a candy counter (Nerds, Spree, peach gummies, mini Jawbreakers, watermelon drops, gummy bears, M&M’s, Pop Rocks). And if that weren’t enough, it’s finished off with a rainbow Whirley pop, mini gumball machine, a candy necklace, Nerds rope, cotton candy sticks, and a signature Sugar Factory rubber ducky to take home.
The $99 price tag may make you flinch at first, but then, consider this: would you really be eating all of this yourself? If 10 of your closest friends came along to split the difference, it just might make plenty of sense.
Sugar Factory 1000 Boardwalk Atlantic City, NJ 08401 609-428-7751
With the crisp autumn weather comes an annual event that brings people from near and far to Jersey City. Zeppelin Hall’s Oktoberfest is on now through Sunday, October 20. Guests of the popular biergarten can enjoy Oktoberfest beers and menu specialties by the venue’s renowned Executive Chef, Franco Robazetti and his expert culinary team.
The Early Days
So how did Oktoberfest start? It began as a celebration of a wedding more than two centuries ago. Crown Prince Ludwig married Princess Therese of Saxony-Hildburghausen on October 12, 1810. Their nuptials were celebrated with many days of drinking, feasting, and even with horse races. Today, people commemorate the event as they enjoy the tradition of indulging in delicious German foods.
Our Visit
We stopped by Zeppelin Hall early on a Saturday evening for dinner. The restaurant was bustling with weekend revelers, and the service was excellent. With three spacious bars, indoor and outdoor seating, along with musical entertainment on the weekends, there is something for everyone. Even the servers are dressed in festive Oktoberfest outfits. Gather your group and bring the family. Children are welcome until 9:00 p.m.
On the Menu
Zeppelin Hall’s regular menu is in place along with classic and creative German cuisine. Distinctive items include their One Half Oktoberfest Style Chicken, a traditional German fire-roasted chicken served with rosemary red potatoes and blackened Brussels sprouts. The Jägerschnitzel is a dish with breaded pork cutlet fried crisp and golden brown topped with a burgundy wine mushroom sauce, served with German potato salad and fried cabbage. We like their special sausage platter, creatively presented for two or more people.
A savory selection of homemade sausages is accompanied by rye bread and sauerkraut on a serving platter with a small burner that allows you to heat your slices of the tender meat. You and your group can also go all out with the Giant Schweinhaxe that features an entire eight-pound slow-smoked pork shank, served on the bone with French fries, sauerkraut, and spicy red cabbage salad. Don’t miss their gigantic stuffed pretzels that serves six people and go great with drinks.
Let’s Talk about Drinks
Oktoberfest beer choices include fan favorites like their Hofbrau, and you can also order beers in a flight—something we always love to do to get a full taste of the selections. And of course, cocktails, soft drinks and wines are always available.
Beyond Oktoberfest
Zeppelin Hall won best overall dish for their pork belly slider on a pretzel bun at the first ever Bacon and Beer Classic in Jersey City, on Thursday, October 3, at Harborside Atrium.
This is good news for all Zeppelin Hall fans: stop by anytime to enjoy bacon and bacon-garnished menu items, all year round!
Celebrate and Celebrate!
Zeppelin Hall will mark a milestone anniversary in October. They have been a go-to spot for 10 years, and it’s a great time to visit, indulge in the Oktoberfest menu, raise a glass, and toast to their successes and the next decade in Jersey City.
Don’t let Oktoberfest pass you by. Zeppelin Hall is convenient to mass transit lines and offers plenty of free parking.
Zeppelin Hall 88 Liberty View Drive
Jersey City, NJ
201-721-8888
All photos courtesy of Zeppelin Hall.
The Oktoberfest menu at Zeppelin Hall is available now through October 20, and can be found here!
A curious juxtaposition of events recently occurred in New Jersey’s northwestern Warren County diner landscape. One diner celebrated its 70th anniversary; one bid farewell to the Garden State.
Thirteen miles—by way of the rustic north/south Route 521/519 corridor—separated the Blairstown Diner and the Crossroads Diner. Both are classic, stainless steel, eateries manufactured in the Garden State. The Paramount Dining Car Company, which was located in Haledon, built the Blairstown Diner. The Crossroads is the only diner built by the short-lived Campora Dining Car Company, which was based in Kearny.
A Milestone Anniversary
Charles Simonson, September 1949Gary Wishnia and Christine Beegle
Opened in 1949 and originally owned by Charles Simonson, the Blairstown Diner reached its seventh decade of business on Sept. 30. Christine Beegle, the chair of the Blairstown Historic Preservation Committee, who was appointed Blairstown Township’s first Town Historian earlier that month, led a brief ceremony to mark the occasion. She created several posters that displayed photos and news clippings related to the diner’s history.
Blairstown Diner
Two guests of honor were on hand to help celebrate the milestone. Lillian Sydrock, who worked as a waitress at the Blairstown Diner for 50 years, and William Beegle, Christine’s dad, who as a local contractor laid the concrete block foundation for the diner, cheerfully represented the diner’s long, living history.
Lillian Sydrock and William Beegle
And one no-show made his gruesome presence felt: Jason Voorhees, the star of the “Friday the 13th” Hollywood horror movie, which was released in May 1980. Fans of the movie make a pilgrimage to Blairstown on the Friday the 13th of any month, as the diner appeared as a misty background scene in the slasher film.
Where’s Jason?
Earlier this year Gary D. Wishnia purchased the diner from the Apostolou family, the previous owners, who ran the eatery for 29 years. The anniversary, along with being a tribute to longevity in New Jersey’s diner tradition, was also a salute for good luck for the diner’s next 70 years. It would be a blessing of Garden State history, culture and nostalgia for future Blairstown-area residents if the diner can celebrate its 140th anniversary in the year 2089.
Bidding Farewell
Oct. 3, 2019, 7 a.m.; inside the Crossroads Diner
In the overcast early morning hours of Thursday, October 3, a somber, shadowy, strange poetic scene took place inside the shuttered Crossroads Diner: a ghostly place setting of two dishes and two coffee cups for a meal that never would be served or eaten. This would be the day that the landmark would be removed from its familiar spot at the intersection of Routes 46 and 519, in Belvidere.
The Crossroads closed on Sunday, July 1, 2018. Tom and Sandi Zikas, as they had planned, retired and sold the property after running the diner for 41 years. (Campora built the eatery in 1956.) Prior to the construction of interstate highways, Route 46 served as the main road connecting New Jersey and Pennsylvania. The diner once was a stop on the Greyhound bus line.
Time to Say Goodbye
A work crew arrived on October 3, and, through the morning drizzle, began preparations to move the diner. The stainless steel car was elevated by hydraulic braces and slid along two steel I beams (via rigging ball-bearing “skates”) onto a trailer truck. No crane was used, as vintage, factory-built diners in the 20th century were designed and manufactured as portable structures.
Moving the diner onto the truck
Yes, the diner was saved—not demolished, as many had feared—but the Crossroads will leave the Garden State and go into storage in the region of Hudson, New York, where it will reopen under a new name in late 2020.
Many tearful diner faithful showed up that morning to say goodbye, armed with cell phones, taking pictures and sharing memories. They had mixed feelings—sad to see the diner leave, but happy it would live on at a new location.
The big, emotional moment of the day came when the former owners, Tom and Sandi, arrived and embraced the new owner, Dale Stewart. Dale is a proud, self-proclaimed Jersey Girl who currently resides in upstate New York. “This was our baby for 41 years,” Sandi told Dale.
Tom and Sandi Zikas with Dale Stewart (right)
The Early Days
In the early 1980s, the Crossroads became the happening place on weekends, when dance clubs in the area closed at 2 a.m. The dance club crowds flocked to the diner and continued to party. In the years that followed, these night owls became loyal customers and began showing up for meals with their friends, spouses, and kids.
The Crossroads was a hub for the community, and one Warren County regular, Karen Huff Kilts, said the food and the atmosphere were always enjoyable. “It was a comfortable place for people to meet,” Kilts said. “We would laugh and make new friends. Farmers came in and told us stories. Everyone had a favorite waitress. All those friendships and chit chat—that’s what I’ll miss the most.”
Bound for upstate New York
More than Just a Place to Eat
“A diner is more than just a place to eat, and food is only half the meal.” Another chapter of the Garden State’s grand diner history has come to an end, but the business is always changing, always evolving; sunrise, sunset. This day is bittersweet, but we carry on.
I headed straight to the Courtyardbar, located just inside the massive sliding barn door at the main entrance to the space. It was a spectacular weather day and the bar had just opened, so I felt pure joy as I selected my very own private spot. The Courtyard is one of two amazing outdoor spaces, with the second being the Yard.
Who Served Me
Dar, on staff since “the beginning” (December 2018) and the passion of a proprietor—his pride and attention to every detail evidently conveyed throughout my not-very-short visit.
Bartender’s Favorite Bite
“Oh man, the deep-fried cheeseburger is amazing, but the menu is realllllly good…” I already felt lightheaded and tingly all over, and I hadn’t even found my way to the bao!
The Vibe and My Vantage Point
As I sat amidst 77,000 bricks I wondered, How does a vision like this come to be? I learned that the space was inspired by the Whitechapel district of London and was more than a decade in the making. This spectacular vision came to life in a very special way—the space brings together food, drink, lovers, artists, musicians, creation, and community. It’s really not to be missed.
What Quenched My Thirst
Gin-City EP
Gin-City EP, $8 (happy hour price, regularly $14) Bluecoat Gin, lemon juice, muddled (and strained) blueberries, and a splash of club
I HAVE FALLEN HARD. You may know how I feel about my tequila and gin: when I can be still be wooed by the magic of a well-concocted drink, I am deeply delighted. The gin bottle itself was cobalt blue and absolutely stunning. The color of the cocktail was alluring. And the flavor? Simply magnificent. The gorgeous contrast of the herby gin against the acidic notes of the blueberry was perfection.
What Fed My Soul
Long Branch stuffies
Long Branch Stuffies, $6 (happy hour price, plus menu special)
Cherry stone clams stuffed with housemade chouriçio, breadcrumbs, onions, peppers, and herbs
Truth be told, I was already somewhat swept away by the boozy blueberry madness of my cocktail when I realized I’d better start ordering some food. So it’s no surprise I was feeling flummoxed when Dar came over for the upteenth time to ask what I may want to taste.
The first thing I spotted, I ordered—and this would not normally be my pick. (I guess with bivalves I’m more of a purist?) The “stuffing” was a bit much and it’s fair to say this wasn’t my first stuffed clam. I remained open-minded.
They were plentiful and that’s a plus! They were not just gorgeous to look at, but I could tell upon its arrival this baked clam would not be the mushy experience of yore! The chunkiness of the clams and pepper-and-onion crispiness was enough to set it apart. However, I still wasn’t feeling the pure love until someone asked, “What if you put that on the burger?” Holy smokes—that was something tasty indeed!
Langos-wrapped burger
Lángos-Wrapped Burger, $16 Deep fried potato bread, cheddar cheese, bacon, bread & butter pickles and Mississippi comeback sauce
My first question was, What the heck is lángos? It’s a Hungarian fried bread. It’s flatbread with what appeared to be semolina-type seeds on top. The bread is pressed flatter than a pita but not quite as flat as a tortilla. Following so far?
Since Dar so passionately effused about the choice I couldn’t resist. The burger arrived and I was super-duper excited. The whole things was SOOOO good—the ramekins of ‘comeback sauce’ and ketchup, the fries and that burger—all fried up with its bacon-and pickle goodness! One bite and it was a fully body experience if you know what I mean. The swipe of sauce on the outside of the burger, the crisp exterior playing against the supple juicy nature of the beef; the bacon, the pickle the cheese—I was G O N E. And yes, I did indeed smoosh some clam into a bite or two and it was actually not so bad! I’ll order this burger again.
Wow. There are two things I’ve discovered in my more than half-century on the planet: I love carbs and really dig some perfectly cubed Chinese-style bbq pork bits tenderly packaged inside of the most exquisitely fluffy, white doughy casing. The pork was tender and silky. Simply put, I adored every sumptuous bite. After spending time in Shanghai, I experienced this type of bun and this was really something. And the price made me wanna line up 10, at least! I refrained, however.
What’s on Tap
All beers are brewed by WCH unless otherwise specified.
Centennial Double IPA – ABV 7.2%
Red Ale – ABV 6.6%
Irish Coffee Stout – ABV 4.1%
Belgian Golden Strong (BGS) – ABV 4.1%
Summer Citra IPA – ABV 6.7%
American Ale – ABV 5.3%
Guest Taps featuring: Red Tank Brewery Tempus Fugit Pale Ale – ABV 5.0%
The Amazing Lilly Blonde – ABV 6.7%
Chateau Saison – ABV 5.1%
Jughandle Brewing Company JugLite – ABV 4.6%
Lightly dry-hopped with Laurel Hops
What’s Uncorked
All wines: 4 oz. pours for $8
Rose, Bullas – Spain
Pinot Grigio, Sicily – Italy
Cabernet Sauvignon – California
Limited offerings; please call as selections change.
What Else to Know
The Whitechapel Projects is home to several well designed, thoughtful spaces that create an essence unlike anything I’ve experienced locally. It’s not that we lack brick-walled beauties but here, behind the brick, behind the brewery, the vision is something else. WCH offers something unique—true community—creation-curated experiences that allow the person experiencing it a unique offering every single time.
When to Show
Wednesday through Thursday, 4:00 pm. to 10:00 p.m.
Friday, 4:00 pm. to 1:00 a.m.
Saturday, 12:00 pm. to 1:00 a.m.
Sunday, 4:00 pm. to 9:00 p.m.
Know Before You Go!
Happy hour: Wednesday through Friday, 4:00 to 6:00 p.m.
SO worth it! Get the latest information and updates on thewebsite.
We all know the health benefits of fresh seafood. It’s a low-fat, high-quality protein, and is rich in nutrients. These nutrients are crucial to the brain’s development and support its healthy functioning. You’ve probably even heard seafood referred to as brain food. But what if you are one of the Garden State’s 136,000 people—50,000 of them growing children—who are food insecure and can’t afford access to it?
New Partnerships
The good news is that Fulfill (formerly The FoodBank of Monmouth and Ocean Counties), recently announced a groundbreaking partnership that will eliminate waste and put fresh seafood onto the plates of those in need through a process called gleaning: the collection of excess fresh foods from farms, restaurants, and now from fishermen, and delivering it to the hungry.
Fulfill CEO and President Kim Guadagno
“What we are doing here is the first of its kind in the nation,” said Fulfill CEO and President Kim Guadagno, who is also the former Lieutenant Governor of New Jersey. “We are providing fresh seafood—or as we like to say, ‘food for the brain’— to people that wouldn’t otherwise get [this] protein. What’s so cool is we’re doing it at no cost, and we’re [helping save] the environment by making sure this fish is used.”
To do this, Fulfill has partnered with America’s Gleaned Seafood, of Lavallette (a local gleaning non-profit), and Trinity Seafood (a SYSCO Foods seafood processor and distributor), of Lakewood, to create a smooth system of getting the fish from the ocean to the tables of the food insecure.
America’s Gleaned Seafood works with the fishermen at sea and at the dock. They store the fish on ice in large insulated coolers; Trinity Seafood takes it to their facility where the whole fish is processed, frozen, and packaged. Fulfill then transports the fish to its distribution center in Neptune, where its network of more than 275 feeding programs in Monmouth and Ocean Counties has access to it.
Other partners include the Tyson Foods Protein Innovation Fund, which provided a $50,000 grant to start the pilot project, as well as several Point Pleasant Beach commercial fishing boats, captains, and crews, including the fishing vessels Arianna Maria, the Kaiely Ann, and the Amber Waves.
On the Menu
And lest you think that the gleaned seafood equals unwanted dregs that no fine restaurant would dare to place on their menu, think again.
Fulfill’s Chef Ray
When the pilot program began in August, several pantries, soup kitchens, and a women’s shelter received cownose ray fillets; all gave positive feedback.
“It was very good and very well received,” said Warren Schueler, volunteer chef, St. Marks Food Pantry and Soup Kitchen in Keansburg (who studied at Le Cordon Bleu in London). He had prepared cioppino, an Italian fish stew, with the fillets.
Fulfill has high hopes for the program as an innovative solution to sourcing more protein for their communities, and eliminating senseless food waste.
“Perfectly good fish are routinely getting thrown overboard or worse, thrown in a dumpster, “ said Guadagno. “What a waste, especially considering one in ten people don’t know where their next meal is coming from. Gleaning is an important tool in the fight against hunger.”
hotel chains and institutional food services. He arrived in New York City in 1987 and relocated to New Jersey in 1993. “I know how to cook, but my passion in this business is restaurant management,” he said, adding that he originally learned how to appreciate good food as he enjoyed meals that his mother prepared.
