I was blown away well before I entered the space. As I turned into the parking lot I was transported to a place that felt anywhere but here. I could tell I was somewhere special.
I walked through the front door and stopped to take a deep breath as I worked to absorb the visual splendor into every cell of my body. After taking in the amazing interior around me, I momentarily stumbled as it started to sink in: this was a BYO! (I could swear I had seen a cocktail menu on the website.) So with delight, I am happy to share that THIS is my first review to expand my coverage to BYOs! I couldn’t be more delighted to debut with this tremendous and unique experience. But I digress.
After checking out each of the small rooms adjacent to the main space, I headed for the back pizza bar where I could look on and marvel what was about to go down in the gorgeously constructed, fire-filled, brick oven!
Who Served Me
James
Server’s Favorite Bite
Before I could even engage, James enthusiastically pointed to the menu to say, “I don’t know if you are in the mood for pizza but the bone marrow pie is one of the most popular. It’s really, really good!” He went on to let us know that if we wanted to have something from the butcher shop that the chef would “fire it up any way I like” at market price. Who could resist? I leapt off my feet and headed straight into the butcher shop to make my selection.
The Vibe and My Vantage Point
The vibe is show-stopping chic and the space is stunning! Reclaimed, mixed materials are used throughout the space: a cool combination of wood and subway tile, crystal chandeliers and steer skulls, and shelves of sauces and marinades line the butcher shop which also features a dining table, smack in the middle.
A small room showcases the fresh produce that’s used in the dishes created from the kitchen. I loved that there was something to see at every turn. The place is spectacular and the passion evident.
What Fed My Soul
Bibb salad
Bibb Salad, $13
Includes bibb lettuce, house bacon lardons, tomato, blue cheese, fried shallots, buttermilk dressing
The presentation was simple, yet awesome: a large wooden bowl served with tongs. The bibb lettuce leaves sat whole in the bowl, generously topped with fresh tomato, which was brilliant and bold beneath the creamy white buttermilk dressing. You could see all the ingredients beneath the dressing and I couldn’t wait to taste the mix of fried shallots and blue cheese.
I dove in, ensuring the tines of my fork gathered all the goodness. The flavor was just so good. A great combo of items and at first, I thought the dressing would overwhelm as it looked heavy-handed but I was dead wrong—it was divine.
The sweet shallots offered a great balance to the blue cheese. The lardons were insanity as they were rich in flavor and perfectly crisp. This was a great way to kick off the experience for sure.
Bone Marrow Pizza
Bone Marrow Pizza, $19
Roasted garlic, smoked salt, horseradish gremolata, breadcrumbs served with hot honey drizzle
I wasn’t sure what to expect and when the pizza arrived I still wasn’t sure. What was bone marrow pizza? In this case it was a rich, textured, piquant flavor experience. James dropped the pie and with it a squeeze bottle of hot honey to drizzle on top. As he walked away he called back “don’t forget to drizzle the honey!” And I did not forget!
After drizzling the honey I grabbed a slice and took a bite. Wowee—the flavor was so complex and rich it took me a moment to settle into what I tasted. Lemon zest was evident, as was the sweetness from the honey. What I wasn’t clear on was whether the heat was coming from the honey or the horseradish but I didn’t really care. It tasted ahhhhmazing. With each bite I enjoyed something new—the smoky wood flavor against the homemade crust, and the crunch of the breadcrumbs toasted on top of the subtle richness of the bone marrow. No matter how you slice it, I’m coming back for more.
Tomahawk steak
Tomahawk Steak, $44.38 (market price, so it will vary)
Served on a wooden board adorned with bone marrow shanks
James walked me into the butcher shop, and I was overwhelmed by the choices. As he steered me toward a ribeye, I was taken with the “brontosaurus” size of the Tomahawk. After all, it was a regular-sized steak on a very large bone?! Right? WRONG! I ordered it anyway and knew I wasn’t going to be disappointed, even for a second. The steak arrived on a gorgeous cutting board and was topped with some sort of parsley butter. Since the steak was also cooked in the pizza oven the experience tasted almost like the best steak ever cooked over a campfire. I could not get over it. I ate until I felt almost sick. It was just that good. The freshness of the cut and the way it was prepared was what made this likely the best steak experience I’ve had in a long time and most definitely in the area. I cannot wait to get back with my dad!
Cappuccino
Cappuccino, $3.75
Served in a glass
The cappuccino arrived in a juice glass, which I absolutely loved. And with a heart swirled on top! I love that touch.
What Else to Know
Co-owner Tom D’Ambrisi wants you to love your experience and this is clear the moment he greets you. The second he realized I was expecting a bar, he ran to grab me a bottle of wine—on the house—and brought over a gorgeous Tuscan red to enjoy with my meal. While I first resisted his generosity and offered to run out, he insisted and instead took me straight into the space so he could share his vision and excitement for what he’s created.
The story behind the business is sweet indeed. Tom created The Butcher’s Block with some serious resistance from his brother and dad, (both Rudy), the owners of a food distribution company. Tom persevered to see his vision realized and now, we are all the better for it. He’s excited to share with you how it all came together and the chaos and fun he’s experiencing as he tests and tries new ideas every day. Make sure you say hi when you pop in.
When to Show
Tuesday through Saturday
Lunch: 11:00 a.m. to 4:00 p.m.
Dinner: 5:00 p.m. to 11:00 p.m.
Know Before You Go!
BYO! Call to make a reservation as the space is small. Learn more about their mission here.
Although it’s one of New Jersey’s hippest towns, Red Bank has been a little slow in jumping on the good beer bandwagon. Red Bank Brewing was a short-lived affair back in the 90s and Basil T’s (now Birravino) started brew pub operations in 1996, but that was about it for a long time.
That’s all changed. Now there are two production breweries, two brew pubs, and a few great beer-centric bars and restaurants. The best part is, given Red Bank’s compact footprint, most of them are within walking distance of each other. Let’s take a stroll about town, shall we?
Breweries
Red Tank Brewing: True to Red Bank’s reputation as a hip town, Red Tank Brewing is a hip brewery. It is very much a downtown brewery located in the heart of Red Bank just a block from the Count Basie Theater on Monmouth Street and right next to Jamian’s, which is another stop on our beer tour.
The atmosphere is more lounge than brewery but that doesn’t mean the beer is an afterthought. Owners John and Lovina Arcara are serious about producing beers that befit the decor. Case in point: their Chateau Saison, which is a delicate yet rustic Belgian farmhouse saison.
They are as comfortable with an approachable amber as they are thumping you with a hazy hop bomb or a dark, mysterious barrel-aged stout. Red Tank encourages you to bring your own food or order in. Elsie’s Subs, a Red Bank institution, is right across the street, too. How convenient!
Ross Brewing: A block over, on White Street, you’ll find Ross Brewing in the old Liberty Hose firehouse. What’s cooler than a brewery in an old firehouse? As of this writing (July 2019), they aren’t quite open yet but they are still perfecting their recipes, which will center on five core beers.
Lagers seem to be gaining popularity these days and their Shrewsbury lager is a nice affable example. A Belgian wit, a balanced IPA, a rye, and a porter round out the core five. They are all true to their traditional styles and make for a nice place for the craft curious to start. Having met owner John Ross Cocozza though, I know there will be offerings for the more adventurous palate as well!
Brew Pubs
Birravino: You just can’t talk about beer in Red Bank without including Birravino. It’s been a fixture in town since owner Vic Rallo and his father opened it in 1987 as Basil T’s. It remained Basil T’s until it was renovated and rebranded as Birravino in 2014. (Here’s our 2014 coverage of the reopening.)
Although beer is now part of the restaurant’s name (Birra is Italian for beer), it has been a big part of the experience since the spot became a brew pub in 1996. One of the state’s most revered brewers, Gretchen Schmidhausler, spent nearly a decade at the helm. She’s moved on and has her own brewery now (Little Dog Brewing in Neptune) but her legacy lives on in a great beer lineup.
If your dining partner isn’t into beer, it’s worth noting that Birravino is also dead serious about its wine list, and the upscale Italian cuisine is worth the trip alone. The atmosphere is sort of rustic-industrial and features an open floor plan. If the weather is nice, try out the recently added beer garden—or should that be birra garden?
Triumph Brewing Co. in Red Bank
Triumph: Triumph Brewing Company has been a fixture on the New Jersey craft beer scene since the very beginning—1995 in fact. That’s when the first location opened, in Princeton. It would take until 2018 for Triumph to finally open in Red Bank after a decade or so of rumors. It was worth the wait. The tap list features everything from a Belgian strong ale to an Irish mild, with all stops in between—including the signature Bengal Gold IPA.
The beer tends to stick close to traditional style guidelines, which are well executed and ideal for food pairings. That’s no accident. The menu is as well thought out as the beer. Sure you can have a cheeseburger, but how about pastrami spiced salmon or fava bean falafel? The space is large but still cozy. Triumph is a Red Bank winner!
Bars
Craft Beer List at B2 Bistro & Bar in Red BankRally Fries at B2 Bistro + Bar in Red Bank
B2 Bistro + Bar: Known for a love of local craft beer and rotating taps, B2 Bistro is also the place to go for some really exciting food. Order a flight or take home a B2 growler of your favorite flavor. Check out what’s on tap before you visit on Untappd. B2 also offers a great happy hour and late-night menu, including an indulgent bowl of goodness, aptly named Rally Fries.
Jamian’s in Red Bank
Jamian’s: It’s a joint with character. Jamian’s has that neighborhood bar feel but with a better tap list. You’ll find 18 taps and a pretty extensive bottle list—plenty to choose from. The food is thoughtfully crafted pub fare with a bit of an attitude. Why have a regular chicken burrito when you can dish up an Oaxaca burrito topped with a thick, rich Oaxaca mole sauce? Feel like a hot dog? The Danger Dog is a deep-fried, bacon-wrapped hot dog served on a baguette with a horseradish mustard spread and fried onions. That’s attitude.
Despite great beer and food, Jamian’s might be best known for its live music. You’ll find reggae nights there and local favorites like Pat Guadagno and Matt O’Ree also frequent the calendar. It may just be the most chill place in Red Bank.
Know of another great beer spot in Red Bank? Send us an email at [email protected] to let us know!
Hopefully you’re reading this as you’re headed out to the car, because if you haven’t been to Gelotti in Paterson, you’re missing out on one of the best ice cream places in the state.
What credentials do I have to make this claim? Well, allow me to introduce myself. My name is Joe and I’m an ice cream-oholic. (You may have listened to me on the Two Fat Guys Show podcast.) I’ve eaten ice cream all over great state of New Jersey, and, if we’re being honest, all over the country. My takeaway: few places compare to Gelotti.
Lined Up
When you get there, you may consider being deterred by the line. In general, I hate lines. I hate waiting, and I want my food right away. There are two good things about the Gelotti line, though. The first is that a long line means the ice cream has to be good. The other good thing about the line at Gelotti is that it moves pretty fast, giving you just enough time to decide what you want.
Photo courtesy of GelottiGelotti pint
There are two things that I look for when I get ice cream: the taste—obviously—and the price. Gelotti makes their own ice cream. It’s smooth, creamy, has the right amount of additional ingredients.
Generous Portions
They also give you a generous amount for the money you spend. I go for a whole pint, which I eat in one sitting. (I told you, ice cream-oholic.) And that pint is only $6.45. And Gelotti has Italian ice, gelato, and amazing ice cream cakes, in case you’re in the market.
Paterson locals already know what’s up, but for any of you who aren’t in the area, I will leave you with this: Put Gelotti of Paterson, NJ, into your GPS, and no matter what the distance is, and hit Go!
Editor’s note, July 2019: The Caldwell, Montclair, and Randolph locations of Gelotti are now Gelati by Mike. Randolph is now open and Montclair and Caldwell will be open soon. Paterson remains Gelotti.
National Ice Cream Day is on a Sunday this year. How apropos! We asked a few of our favorite NJ Instagrammers where they go to get their ice cream on. Here’s what they had to say!
Coney Waffle, Multiple Locations
Asbury Park, Belmar, Long Branch, Red Bank
“We love the extravagant dessert creations that Coney Waffle has. The ice cream is not only a work of art but also so delicious you’ll enjoy it until the very last bite.” — @thejerseyfork
“I love Coney Waffle because Freak Shakes! It’s definitely a novelty and fun for photo ops, and of course indulging in ice cream and candy! ” — @foodaholicnj
“This cookies and cream waffle with hot fudge drizzle is not only beautiful, it is downright decadent!” — @twodopesfromjersey
Strollo’s Lighthouse Italian Ice, Multiple Locations
Long Branch, Red Bank, Point Pleasant Beach, West End, Monmouth Park, Belford
Photo courtesy of Lex Horowitz
“Lighthouse is known for their various Italian ice and soft ice cream flavors. I love this place—they have a new soft-serve ice cream flavor every day! Flavors in the past have included: Oreos, Nutella, S’mores, Cannoli, and so much more! Looking for a nice cold treat on a warm summer day? Look no further than Lighthouse!” @eats_by_lex_
Photo courtesy of Vianna Valente / @glazed_in_america
“Lighthouse is my favorite summer spot because they always have new and unique homemade flavors. Their atmosphere and ice cream is a reminder of home!” — @glazed_in_america
Surreal Creamery, New Brunswick, NJ
Photo courtesy of Denise Eats NJ/NYC
“I love this place because the ice cream flavors taste great, they have loads of toppings including all the fun cereal kinds you can imagine! You can even do stuffed donuts with ice cream, and the interior is pretty instagrammable.” @deneaats
Four Boys, Englishtown, NJ
Englishtown, Jamesburg, Bradley Beach Ice Cream, Jackson
Photo by Katie Smaldone
“I love it [at Four Boys in Englishtown] because their ice cream is homemade and owned by a family in town. The family and employees are so friendly and their ice cream is incredible! I always get their brownie chunks on top. So good!” — @katiecakes.blog
Jersey Freeze, Freehold, NJ
Jersey Freeze, Freehold NJ
“Jersey Freeze is the best! The ice cream is outstanding. You will never make it through the entire menu because they are constantly changing things up, inventing new flavors and each month there is a new outrageous shake of the month. Everything from pistachio soft serve to unicorn ice cream to cookie dough sandwiches—you cannot beat it!” — @Jersey_Foodie
Kohr’s Frozen Custard, Multiple Locations
Kohr’s Frozen Custard
“It’s not summer without a Kohr’sorange creme and vanilla swirl cone. One lick and I’m 12 again.” — @JerseyBites
Nothing beats a perfectly crafted cocktail to cool a sweltering summer night. The composition. The presentation. That first sultry sip. Pure satisfaction.
Nearing the second anniversary of publishing A Lady Walks into a Bar has inspired me to revisit 10 of my favorite cocktails for this summer. Who knows? Maybe the list will inspire a cocktail crawl? Go for it! Here are some of the must-try creations I’ve sampled from in and around Monmouth County. Cheers!
Tito’s vodka, mint leaves, sugar, fresh lime juice, club soda
A stripped-down mojito with vodka replacing the rum, this version is served up icy in a pint glass, complete with a sugared rim, a lime wedge, and a straw. Refreshing and minty, perhaps a touch heavy on the simple syrup.
Why This? Why Here?
This mojito is a refreshing choice on a warm night and Parker House is a tried-and-true spot that’s worth a visit if you happen to stumble anywhere near Sea Girt.
It’s steps away from the ocean and offers incredibly fresh seafood at the raw bar, live entertainment, and a wraparound porch so you can watch the world stroll by.
Parker House
290 1st Avenue
Sea Girt, NJ 08750
732-449-0442
I can hardly describe the joy I feel when I sip this divine cocktail. My description is nothing compared to the magic and balance of this simple-yet-complex, delightful flavor profile, and I really loathe Cointreau!
Bartenders at Albariño have mastered the process of making this time-consuming concoction. Here’s what they do: They combine muddled cucumber, cilantro, and a touch of a secret I’m-not-sure-what ingredient, in addition to what’s listed above.
Then the drink is carefully strained out and served neat in a coup glass, with a slice of English cucumber and a single red hot chili pepper floating amidst the pale green shimmer of the drink itself.
The flavor is amazing—cool, crisp, and fresh, while leaving a bit of heat on the tongue. It goes down a little too easily, so having a designated driver is a public service suggestion you can thank me for later. Now go get yourself one!
Why This? Why Here?
I’ve been drinking tequila cocktails for a while now, and it wasn’t until Albariño that I met the tequila-inspired love of my life. The name itself is marvelous, only leveled up by its presentation.
The restaurant itself offers a super chic cosmopolitan feel in the middle of suburban Monmouth County. The decor is transportive and the varied cocktail menu changes often so if you can’t find this baby in print, just ask!
Albariño
The Grove West
508 Broad Street
Shrewsbury, NJ 07702
732-852-2640
Brinley Shipwreck mango white and spiced rum, orange, pineapple, and cranberry juices
At first I mused, “Why in God’s name does anyone need to drink a bucket of anything?” The answer? Because it’s just that good!
The ideal combo of sweet and tart, this juicy, spicy, delightful beverage is everything you’d expect when sipping on a cocktail while overlooking the Atlantic. Packing a punch without warning, this drink is the epitome of “one and done!”
Why This? Why Here?
On the Deck features spectacular views of the Atlantic Ocean and a great spot for lingering before or after hopping a ferry to or from NYC. And seriously, nothing says summer more aptly than a rum bucket.
Espolon Reposado tequila, Aperol, lime, agave, Mezcal rinse presented with grapefruit slice, and a half-rimmed glass of homemade chili lime salt
The color alone takes my breath away and the thoughtful half-rimmed glass is almost too much to handle. This all before my first sip. The evidence of a great mixologist is often found in the restraint or delicate touch and mindful detail. This cocktail is clearly no exception.
The taste is insanely refreshing for a tequila at 4:00 p.m. on a Monday, and it was all because of the sexy Aperol, aka the X-factor in Summer 2019 drink trends. The Aperol smooths out the intensity of the tequila—the Mezcal is a lovely touch to soften the sweetness, with the showstopper being the half-rimmed chili lime salt. It made the cocktail complete, period. I’m stoked to go back and sample more cocktail creations this summer!
Why This? Why Here?
Asbury Park is one of the hottest destinations at the Jersey Shore, and Modine delivers a respite. Just a few blocks from the waterfront, the space itself is quite chic.
It was constructed inside a historic bank, and provides just the right mixture of art deco madness, comfort food, mixologists that create homemade shrubs and tinctures, and a highly honed cocktail menu. Need I say more?
Modine
601 Mattison Avenue
Asbury Park, NJ 07712
732-893-5300
Tanqueray, muddled lemon, agave, fig jam, and topped champagne
While it was love at first sight, I found myself mildly concerned about the mix being overwhelmingly sweet. However, my bartender, Kirsten, assured me I would find it more refreshing than sweet, so I took the creator’s word for it.
I love the brilliance of the fig jam presented on an espresso spoon. The small snifter glass is clever as well, and the sparkle of the champagne is a great touch. I love how each ingredient can be tasted and how nicely they work together.
When asked what I should do with the fig jam, Kirsten said said “Up to you.”
Why This? Why Here?
I mean, who doesn’t love a dollop of fig jam atop one of the most refreshing drinks around town?
Red Rock is a blast and offers bars at every turn making it easy to grab a drink even on a crowded night. Indoor and outdoor bars with ample seating and all-around great vibes. The outside, upper level area offers picturesque views of the Navesink River, and the food at Red Rock is simply delicious.
Prairie Cucumber vodka, St. Germain, fresh lemon, simple syrup, and a splash of lemon-lime
Readers may already know how I feel about cucumbers and St. Germain. For me, this wasn’t a difficult choice. The specialty cocktail menu is thin at this beer and wine spot, but I was thrilled that of the four cocktails featured, and this one struck the right chord.
Not mentioned were the delightful bits of muddled cucumber and seeds that floated throughout the martini glass and a nice touch of cucumber round that hung on my glass.
Why This? Why Here?
Summer is simply not complete without a cool slice of cucumber atop a refreshing drink that packs a punch! Four Winds offers a great locale away from the waterfront ooglers yet close enough you can jet over to the sand after enjoying a beachy cocktail away from the crowds. Plus they have a prime rib special you can’t beat. Check the restaurant website for details.
Brinley coconut rum with Brinley Shipwreck spiced rum floater, pineapple juice
The drink is an enjoyable and welcome treat any time of day. Coconut conjures a tropical island feel no matter what time of day! No crazy surprises here, just the promise of a solid and yummy choice.
Why This? Why Here?
The drink is reminiscent of a lovely summer breeze, not to mention that Klein’s dockside location is prime! Located by the Belmar Bridge, nestled between Shark River and the inlet, views are fantastic and seafood is freshly caught. Klein’s has been a reliable source of good times for generations!
Malibu rum, Coco Lopez, pineapple juice and mint (can be served on the rocks)
Best. Drink. Ever.
When this gorgeous treat arrived, I already felt like I was on a tropical island—that certain kind of way that only a frozen drink can make you feel, right? I haven’t really enjoyed frozen drinks since my 20s, but alas, it was about 96 degrees outside and it seemed the best possible way to go on this eve of July 4!
My frozen drink fantasy was before me and I could not have prepared myself for the incredible, full-mouth-feel flavor explosion! YES! I was beyond stoked about my next sip. Tasty bits of coconut blended beautifully with crushed ice and mint and heat of the alcohol—ever-present but mild.
The drink presents surprisingly like an authentic mojito, blended well with a heavy hand of mint, making my dreams come true. This fabulous frozen example of joy in a glass is the creation of Joanne, bar manager at Beach House.
Why This? Why Here?
It’s worth saying a second time… Best. Drink. Ever! Beach House is located in the heart of Pier Village yet always seems to have a spot just for me. It’s an open-air feel with large windows, friendly staff and good service. The ideal place to park yourself for a remote work day or gathering with large groups.
Beach House
Pier Village
68 Ocean Avenue
Long Branch, NJ 07740
848-888-5908
What’s the very beginning of that line from Romeo and Juliet? “What’s in a name…” Everything. This one captured my attention the second I read it on the menu. This was the one. The color is gorgeous and the aroma of citrus forward. The whiskey creates a lot of deep flavors to contrast the blend of juices and herbal sage amidst the sweetness totally piqued my curiosity. I took my first sip and was overcome—almost tearful—it was so damn good.
It has been a while since a cocktail moved me this deeply. The brilliance of melding these smoky, tart, citrusy flavors that balanced so well was really something to behold. My mouth gleeful, I took a second and third sip. Each discernible ingredient played off the others in perfect harmony. Mark, the bartender and mixologist, made the sage simple syrup himself and my guess is he added a whole lot of extra love when he created this breathtaking craft cocktail!
Why This? Why Here?
While whiskey isn’t widely considered a summer drink, this one definitely should be on your list of things to drink…NOW!
The Rum Runner is my favorite McCloone’s location—it’s got the best look. And despite it being located on a busy stretch of Ocean Avenue, the restaurant offers ample parking and yummy bites!
The Rum Runner
816 Ocean Avenue
Sea Bright, NJ 07760
732-842-2894
Nina’s Brilliant Cachaça Caipirinha
Nina’s Brazilian Cachaça Caipirinha at Bahrs Landing, Highlands
Leblon natural cane Cachaça, muddled lime wedges, cane sugar, and a slash of club soda, served on the rocks
Newbies don’t get drinks named after them, so I knew I was in the presence of a true pro with this bartender. It only took about three seconds before my eyes settled on an old friend. A friend I had made back in my days living in NYC when I was young, knew no limits, and spent far too many hours hanging out the then “new” Coffee Shop in Union Square where I learned all about evil-hangover-inducing cachaças.
Yet my awareness of the joy this drink would bring me, combined with years of wisdom and the safety-net of reality that I needed to make the ferry to NYC for a meeting that evening, led me to order it without hesitation.
And the price? I believe this is the most affordable cocktail I’ve reviewed.
Now, on to the experience. One sip and I felt, TONIGHT I WILL PARTY!
The mouthfeel of the liquor’s fiery heat muddles great with the fresh lime, sugar, and effervescent soda. The memories flooded back as I deeply enjoyed this fantastic cocktail so many years later. It was no less exquisite.
Why This? Why Here?
Bahrs Landing is an absolute delight. It is filled with amazing collectibles and even has its own gift shop. You’ll find a great little bar in front, a tiki bar in the back, and a dining room that offers great views of the ocean.
Bahrs Landing
2 Bay Ave
Highlands, NJ 07732
732-872-1247
A Lady Walks into a Bar™ is owned and trademarked by Gabrielle Garofalo.
Editor’s note: Availability of each drink is not guaranteed as drink menus are subject to change.
Marilyn Schlossbach had no intention of becoming a chef. However, just before she headed off to college for marine biology, her mother got sick. Schlossbach stayed home and spent time working as a waitress at her brother’s restaurant in Avon, NJ. When the restaurant chef unexpectedly didn’t show up one night, Schlossbach stepped up to the plate—with no idea how to navigate a kitchen. She reminisced, “I was like alright, I know what the food on the plate should look like, but how do I get it there?”
The experience, though a tough one, changed her life and career path. Decades later, Schlossbach is a New Jersey restaurant industry veteran and has built a bit of an empire along the Jersey Shore, where she owns four restaurants, a special events venue, and a catering company.
Marilyn with her twin daughters
From the 80s to Today
Despite her success, life as a female chef in the 1980s wasn’t always easy. Today, the industry is home to many more female chefs and owners than it was when Schlossbach got her start.
She talked about her connection to customers and to food. “To me, that more connected and nurturing side of women’s behavior is necessary for food,” she said. “I want to feel wanted and loved so that my food going out to the customer is wanted and loved for them.”
On the Menu
Schlossbach offers seasonal menus at her restaurants, which change three times per year. “I get a lot of inspiration from cultural food,” she said. “I like to go to the original source of the food, go to ethnic places when we travel or even locally.”
Schlossbach offers more on her menus during the summer months to cater to the influx of people. In the winter, she experiments with smaller, more intricate dishes.
I sat almost at the middle of the bar, slightly closer to the kitchen than the front window.
Who Served Me
Karen. A hustling bartender of more than 20 years and at Cuzin’s about a year. Not only did she work behind the bar but she also served the highboys in the bar area as well. Karen never missed a beat with the four or five of us sitting at the bar proper.
Bartender’s Favorite Bite
“Well we’re known for our seafood, obviously, but everything is great,” Karen said. “The steak purveyor is out of this world, so if you want a steak you can’t go wrong there. They also make a great burger. But if I were to order something off the menu, it would be the Alaskan king crab legs. It’s my favorite thing!”
The Vibe and My Vantage Point
Once you move past the location within the Maple Tree Plaza, the atmosphere is comfortable. Wood, glass, leather, and a constant ambient blue neon light from, well, I’m not sure where. The pendulum lighting was a nice touch. I opted for a seat with a straight shot of the bar, as outside only provides a view of the parked cars in the strip mall’s lot.
Definitely bourbon-forward and for sure, I expected nothing different. It felt more julep than mojito, as I was missing the fizziness. While I hoped to decipher the tea, mint, and lemon notes separately it was still all bourbon, all day, even after I squeezed in more lemon.
Yet as the ice began to melt, the flavors started to mellow and meld. I used my straw to muddle the mint and lemon into the bottom of the glass. My guess is I wouldn’t be able to manage more than one of these, ever!
What Fed My Soul
Seafood salad
Seafood Salad, $15
Shrimp, scungilli, calamari, octopus, and Maine lobster meat
Plentiful and vibrant, the colors across my plate were gorgeous. A large half lemon accompanied the seafood, and it was fragrant and garlicky in the best way. Meanwhile, the finely sliced celery offered a nice ceding to the suppleness of the fish.
The fresh parsley was abundant and made for an ideal seasoning with a touch of heat from what I’m guessing were red pepper flakes. This is a Christmas Eve staple in my family and I must say this one was just as yummy! If seafood salad is how you roll, this one won’t disappoint! Dive in.
Red snapper sandwich
Red Snapper Sandwich, $18
Pan-seared red snapper fillet, open-faced on grilled ciabatta with lemon, parsley yogurt, tomato, and arugula
There is so much to say about my very first taste of this well-constructed sandwich. On a triangular chunk of a single slice of ciabatta was just the right schmear of yogurt spread, a perfect hunk of crispy seared fish, a mound of fresh arugula, and a red-orange ripened chunk of tomato.
I didn’t realize how deeply my passion for grilled bread runs, and it turns out this ciabatta may be my very favorite. Charred, rich, crispy, and light all at once. The sandwich took over most—if not all—of the plate with a stunning mound of well-seasoned fries. The fries had a hint of thyme, which incorporated the Greek feel from the (Tzatziki-inspired) spread on the fish. At first, I thought the homemade slaw would be off-putting against the two well-paired items thus far, but I was dead wrong. This lovely slaw was light and crunchy with lovely, finely shaved cabbage.
Lavender Crème Brûlée, $9
Lavender-infused vanilla custard topped with a dollop of fresh Crème lavender buds
I won’t get caught up in the massive disappointment I felt when the plate arrived without any trace of lavender buds. The “dollop” may well have been regular, fresh whipped cream and there were three dots of what I’m guessing was a grape-style jam. The pastry chef could have at least made the effort to use lavender syrup or honey to accompany the plate decor—I mean, grape jam? What the what? OK, I digress. As I cracked the fired, glistening layer of caramelized sugar, I could immediately tell the brûlée beneath was well crafted. My first bite tasted a bit vanilla heavy although once I had another bite, the dish revealed the lavender essence. Still, I craved more.
Coffee
Coffee, $3 Served with a small, silver carafe of half-and-half, and single packets of a range of sweeteners.
A delightful, rich blend—freshly made just for me.
What’s on Tap
No beers on tap, however a decent selection of bottles is available. Selections may vary.
What’s Uncorked
Prosecco Lunetta, Italy, $8
Chardonnay
Hacienda, California, $8
Gnarly Head, California, $9
La Crema, Monterey County, $12
Jordan, Russian Valley, $18
Sauvignon Blanc
Guy Saget Le Petite Perriere, Loire, $8
Matanzas Creek, Sonoma County $10
Oyster Bay, Marlborough, $12
Riesling Firestone, Central Coast, $8
S.A. Brum Essence, Germany, $10
Pinot Grigio
Pasqua, Delle Venezia, $8
Alto Luna, Alto Adige, $10
Santa Marguerita, Alto Adige, $15
Rosé Baron De Ley Rioja, $8
Jean Luc Colombo, Provence $10
La Crema, Monterey, $12
Whispering Angel, Cote de Provence, $15
Cabernet Sauvignon Hacienda, California, $8
Noble Vines 337, Lodi, $10
Sebastian, Sonoma Valley, $13
Jordan, Alexander Valley, $23
Merlot Hacienda, California, $8
Santa Carolina, Chile, $9
Pinot Noir Lost Angel, California, $8
Higher Ground, Monterey County, $10
La Crema, Sonoma County, $17
Other Reds Finca del Origen, Malbec, Mendoza, $10
Rocca della Macie Chianti Classico, Tuscany, $12
Selections may vary.
What Else to Know
The cocktail menu features a cool selection of mini “bar” features including one for margaritas, another for mules, and the last featuring botanicals, which is something I haven’t seen outside of NYC. Very cool indeed.
The story goes that one cousin is in the fish business and the other is a restaurateur and that is how Cuzin’s was born. The family bond, love of their businesses, and heartfelt approach to their restaurant makes Cuzin’s quality and experience unexpectedly special. The thoughtful menu and interesting creations are evidence of the passion behind the business.
When to Show
Monday through Thursday: 12:00 p.m. to 10:00 p.m.
Friday and Saturday: 12:00 p.m. to 2:00 a.m. (Kitchen closes at 11:00 p.m.)
Sunday: 1:00 p.m. to 9:00 p.m. (kitchen closes at 9:00 p.m.)
Know Before You Go!
Cuzin’s recently opened for lunch! Gift certificates available. Please check the website for the most up-to-date information.
The writer was invited to visit VENTANAS and the meal was complimentary.
New Jersey’s brunch scene will never be the same with the arrival of VENTANAS Restaurant and Lounge, in Fort Lee, NJ. VENTANAS is a modern, American-Asian-Cuban fusion destination headed by restaurateur Alexander Duran and culinary icon Chef David Burke.
When I went to the restaurant for brunch, I was wowed by the space, the food, and the service.
The Space
I was taken aback when I entered VENTANAS as the exterior of the building, off Park Avenue in Fort Lee, is more understated than the magnificent interior.
The spacious room features floor-to-ceiling windows (ventanas, in Spanish) providing welcomed natural light to the main dining room and a gorgeous view of the outdoor terrace and of the two-acre park situated in the rear of the building.
The 7,000-square-foot restaurant is divided into three venues: an intimate tapas lounge, a large horseshoe-shaped bar, and an expansive full-service dining room complete with a chef’s table. The vibe screams old Havana with its red and black accents and hanging chandeliers.
The bar
About Chef Andrew Riccatelli
Chef Riccatelli’s passion for food came at an early age, through his Puerto Rican-and-Hungarian family gatherings, which involved large amounts of food. The hard-rock-drummer-turned-chef started his culinary journey at acclaimed NJ restaurant, Stage Left, then took his talents over the bridge to NYC, where he worked under Bobby Flay at Bar Americain.
From there, he spent a year in Asheville, North Carolina, working under James Beard-nominated Chef Katie Button at Curate, and then returned to NYC to work alongside both the Buddakan and Spice Market teams.
Chef Riccatelli went on to win the Food Network’s Chopped “Something Dumpling” episode. Before joining VENTANAS, Chef Riccatelli was executive chef at NYC’s bagatelle, a meatpacking district staple.
The Food
Chef David Burke, VENTANAS’s culinary managing director, has collaborated with Chef Andrew Riccatelli to design creative dishes with bold Latin and Asian-influenced flavors for the brunch menu.
Strawberry Smash
I started our brunch with a Strawberry Smash, a delicious drink made from Bulleit bourbon, fresh lemon juice, strawberry, mint and rosemary. My dining companion enjoyed one of the craft beers on tap.
We shared a few starters, Joey Bag O’ Donuts, lobster dumplings, and empanadas. Chef Burke’s whimsical food presentation was evident in these dishes. The warm doughnuts are served in a brown paper bag, à la carnival zeppoli. The dish includes three squeeze bottles filled with Boston crème, chocolate and berry jam to gild the lily—a must-order dish. Even though they’re delicate, the lobster dumplings pack a punch with bold flavors from the spicy tomato, miso and chili oil—another absolute must. The flaky empanadas are filled with spinach, artichoke, and goat cheese and served with chipotle aioli.
For our entrées, we opted for the VENTANAS burger and the pastrami smoked salmon Benedict. The burger features a flavorful, beefy blend of well-seasoned meat and topped with cheddar cheese and a malt aioli. I predict this will make many top burger lists in the Garden State.
The Benedict showcased corn arepas in lieu of the typical English muffins. I found that while they introduced an additional layer of flavor, the arepas didn’t hold up as well as the muffins would in the dish. Masterfully cooked, the eggs had a perfectly gooey yolk, and the smoked salmon gave the dish a welcomed twist.
Lobster dumplingsBag O’ DonutsBurgerBenedict
Next Time
On a future visit, we’ll sit on the spacious outdoor terrace and order Chef Burke’s signature Clothesline Bacon. We’ll also try the K-Town wings and calamari rings as we enviously eyed them at a nearby table this time around.
Ariane Duarte knew she wanted to go to culinary school right out of high school. Duarte got her first culinary job at 14, helping a woman bake pies and dumplings for a department store. Today, she’s the chef and owner of Ariane Kitchen & Bar in Verona, NJ. The upscale-casual restaurant opened in Fall 2014 and offers seasonal American cuisine.
For foodie TV fans, Duarte’s name might sound familiar. She was a contestant on season 5 of Top Chef. “As hard as [Top Chef] was and as many tears as I shed, it definitely made me a stronger cook,” Duarte said.
“It took me out of my comfort zone,” she continued. “It definitely made me a wiser, tougher cook, and it humbles you, too.”
Duarte eventually competed on Beat Bobby Flay a few years later—and she ended up defeating the renowned television chef on his own show.
As a female in the culinary industry, it wasn’t always easy for Duarte to gain the respect she deserved. Duarte says that staying tough and confident is the best way to ensure you’re respected by those around you. “But if you can’t do something, don’t be afraid to ask for help,” Duarte added.
Having been raised by a single mom, Duarte knew she was capable of anything from watching her own mother through the years. “She taught me how to stand on my own two feet.”
Today, Duarte has 30 employees in her restaurant and is not only their boss, but also collaborates with them in the kitchen. To her, respect on all sides makes for a great restaurant.
A certified cicerone—in other words, beer sommelier—Salt Creek Grille – Princeton Assistant General Manager Chad Landsberg knows his way around the world of spirits. Just in time for summer, Chad shares his picks for delicious and refreshing seasonal sips.
Peach White Sangria
Peach white sangria
What better time to sip a delightful and crisp white sangria than the summer? Peaches are perfectly ripe for the picking this time of year. As a result, there’s no better way to utilize peaches than an amazing peach white sangria. Oranges, lemons, and apples go great with the peach in this summertime favorite. The citrus flavors add some much-needed zest to the sweetness of the peaches and apples. Peach brandy and peach schnapps are also great for adding that desired peach flavor to the drink. For the wine part of it, Prosecco and Chardonnay add a nice balance. The bubbly sweetness of the prosecco and buttery smoothness of the chardonnay will add a nice zing to it.
Blueberry Mojito
Blueberry mojito
This drink is a personal favorite of mine. ‘Tis the season for super sweet blueberries, and other than a cobbler, cocktails are my favorite way to use them. Muddling fresh blueberries with some fresh mint is a great start. I like to add lemon to the mix, as well as some homemade simple syrup. Pairing this with your favorite rum and a bit of citrus vodka is a cool and refreshing drink for any occasion this summer. Here at Salt Creek Grille, Executive Chef Wally Weaver and I make a cool and refreshing blueberry/mint syrup to give that same flavor in a shorter amount of time.
Kentucky Highball
Kentucky highball
Some may think bourbon is not the spirit of choice for the summer, but I say they’re wrong! A different yet classic take on a bourbon cocktail is perfect for the summer. Personally, I would just drink Angel’s Envy straight, but a highball is an approachable way for anyone to enjoy a nice bourbon. A freshly made simple syrup, fresh-squeezed lemon juice, 2 oz. of your favorite bourbon (in my case, Angel’s Envy), and there you have it! The lemon juice takes away the bite of any bourbon and even plays with the flavor notes. A bourbon like Angel’s Envy has some notes of honey and vanilla to it, which also play very well with lemon. Adding simple syrup will balance it all out for a nice, sweet-and-tart cocktail.
Come join us as Salt Creek Grille – Princeton and Sourland Mountain Spirits throw a combined cookout: we are inviting everyone! We’ll have custom-crafted cocktails featuring the wonderful spirits from Sourland Mountain. Executive Chef Wally Weaver will grill up a plate of awesome food for everyone in attendance. We will have yard games going on as well as a DJ—fun for the whole family! The event will be Wednesday, July 17, at 5 p.m. (Rain date is July 18 at 5 p.m.) All ticket sales will go through Eventbrite and are final. Tickets are priced at $45+.
An Interactive Bourbon Experience
Salt Creek Grill – Princeton and Angel’s Envy would like to invite you to An Interactive Bourbon Experience! This will be a fun and educational way to learn about flavor profiles for both food and bourbon/whiskey. Angel’s Envy, from Louisville, Kentucky, has some amazing spirits we would love to share with you. From the Signature Port Finished Bourbon, to the Caribbean Rum finished Rye, all the way to the Limited Release Cask Strength Bourbon, there is something for everyone. Executive Chef Wally Weaver will walk guests through an amazing Food Tasting Menu to go along with these wonderful spirits. The event will be Thursday, August 1, at 6:30 p.m. All ticket sales will go through Eventbriteand are final. Tickets are priced at $131.06 and are all-inclusive.
A well done hot dog in the backyard is a yearly rite of passage, but don’t get stuck at your grill all summer long. There’s another tradition that needs to happen, too. Road trip!
After recently reviewing thefamous Max’s Bar and Grill, I got in the mood to see a few more famous NJ hot dog stops. Here are a few more of my favorite iconic hot dog destinations across New Jersey!
Rutt’s Hut
Rutt’s Hut consistently rates as one of the best hot dog stands not just in New Jersey, but in America. They deserve the reputation. This roadside joint has served deep fried hot dogs since 1928. There’s some real history here. It’s the kind of place your great grandparents went to chow down and make out in the parking lot after a Friday night football game (gross, perhaps, but also true).
There are two entrances, so take your pick. One leads to a classic lunch counter for standing and eating a quick meal. The other side leads to a bar with tables and stools where you can settle in and enjoy a beer with your food. The kitchen fryer is between each room with a large, open window for churning out their famous Rippers. That’s the local term of endearment for the pork and beef Thumann’s hot dogs whose casings split the longer they cook in the fryer. The only topping you need here is the perfect homemade relish, always available in little jars along the counter. Forewarning–expect a little attitude with your service. It’s an essential part of the experience.
Rutt’s Hut
417 River Road
Clifton, NJ 07014
973-779-8615
Jimmy Buff’s
A Newark style double Italian hot dog with the works is one of the small pleasures in this life. If you’re unfamiliar, be on the lookout for an upcoming article on the history of this Jersey original concoction. In the meantime, go to Jimmy Buff’s for a hands-on learning experience in the place where it all started back in 1932. Head there on a Tuesday for double portions at single prices.
If the answer to the “Is a hot dog a sandwich?” debate exists on a continuum, then the Italian hot dog falls squarely on the sandwich end of the sliding scale. Expect a large pizza bread roll stuffed with fried Best Provisions hot dogs, then filled with cooked peppers, onions, and sliced potatoes. I’ll actually put ketchup on this meal, which in some circles is a hot dog sacrilege. But what’s a fried potato without ketchup? To each his own…
Jimmy Buff’s
60 Washington Street
West Orange, NJ 07052
973-325-9897
Destination Dogs
You don’t have to travel around the world to get world class sausages and hot dogs. Heck, you don’t have to go any farther than New Brunswick. Go in for a landing at Destination Dogs. They make the gourmet sausages themselves, and the hot dogs come dressed in the flavors and ingredients of world cuisine.
Who doesn’t love a good theme restaurant? They list the hot dogs under either the domestic or international heading on the menu. Each one has a punny nickname according to the serving style of a city, and categorized by its airport. So, order the Conquistadog based on the flavors in Barcelona, Spain (BCN), and you’ll receive a chorizo sausage topped with patatas bravas–fried potatoes dressed with spicy mayo. The Italian Gladiator (FCO) is a wild boar sausage with broccoli rabe and provolone on top. Want some flavors from closer to home? The Scarlet Bite (JVI) pays homage to the grease truck fat sandwiches at nearby Rutgers University by loading an all beef hot dog with cheese sauce and french fries, plus a few more sloppy condiments.
Destination Dogs
101 Paterson Street
New Brunswick, NJ 08901
732-993-1016
Tommy’s Italian Sausage and Jerry’s Famous Frankfurters
There’s a well loved tradition in the world of roadside restaurants. Set up competing stands directly across from one another and develop hardcore rival bases of enthusiastic adherents to either one place or the other. Personally, I always split the difference and visit both places whenever I encounter such a scenario. Such is the case along 2nd Avenue in Elizabeth, NJ.
You may feel like you’re playing cat and mouse when you go for the double dip at Tommy’s Italian Sausage and Jerry’s Famous Frankfurters, which is just steps away. (But don’t let anyone catch you going from one to the other!)
On the one hand, Tommy’s serves a classic Italian hot dog that’s worth its weight in gold. On the other hand, Jerry’s famous chili dogs have earned renown and acclaim.
Both restaurants serve Best Provisions hot dogs. Tommy’s deep fries, while Jerry’s uses the griddle. There’s standing room only at each restaurant, but there’s a nice little park across the street with a bench where you can enjoy your food. You’ll know you’re in the right neighborhood because the aromas mingle and waft down the street. I’m not sure how anyone could walk by either place without stopping.
This Jersey shore staple food is now operating out of at least six locations, but the original iconic spot with the big red windmill atop the roof is in Long Branch. Like much of its competition along the shore (Max’s is right down the block), Windmill Hot Dogs serves big, griddled hot dogs. They char in a row on the flat top until the casings split. Windmill uses Sabrett’s, and while you can pick them up at your local supermarket under the Windmill branding, you’re not likely to get the same effect cooking them yourself as you will get at the restaurant. There’s just something about that grill… Windmill offers a wide range of other treats like onion rings and a crispy chicken sandwich. I’m told it’s pretty good, but I wouldn’t know. I can’t resist a hot dog with a healthy dose of the fixin’s spread they always have laid out.
Windmill Hot Dogs
444 Ocean Blvd N
Long Branch, NJ 07740
732-870-6098
Bear’s Hot Dogs
It’s the kind of spot you randomly see one day and decide to pull over, probably because of the giant bear statue out front. Afterward, you never forget what it means to eat at Bear’s Hot Dogs. Now in its 48th year, this trailer-hitched hot dog stand has been a destination for me again and again whenever I find myself in the area. The Sabrett’s hot dogs with mustard are just what you need when you’re looking for a quick lunch fix, but I recommend getting one (or two) with homemade chili. It’s got the right heat for my taste, and they’ve got hot pepper relish if you want to kick it up a notch.
Editor’s note: As of July 29, 2019, Bear’s will be suspending its regular operations and operating on a pop-up basis going forward.
Hot Dog Johnny’s
This stand is truly part of the roadside culture that defined the great American road trip since the advent of post-war highways. With its giant, hand-painted signs and its scenic location along the Pequest River, Hot Dog Johnny’s in Buttzville (GPS address is in Belvidere) has been serving ’em hot since 1944 and doesn’t appear to be slowing down anytime soon.
The hot dogs at Johnny’s are one of the few places around where if you hear that they’ve got a “special recipe,” it’s actually true. Schmalz European Provisions out of Springfield Township provides the German style skinless beef and pork frank that they serve up.
Another beloved tradition at Johnny’s to look out for is their slightly sour drink selection. While I always opt for the birch beer, others swear by a glass of the fresh, cold buttermilk that Johnny’s offers to wash down their meal. Sure, I might order some of it to go (I mean, it’s good buttermilk), but I’ll always take sweet over sour when it comes to having a drink at Johnny’s.
While the hot dogs and sausages at Karl Ehmer here are stellar, they are not actually the star attraction. That honor belongs to Dolores. She’s the 93 year old who dresses to the nines and slings sausage with a smile. She’s at the grill outside this butcher shop six days a week!
There’s usually a line down the block right around lunchtime. This is with good reason. The aroma of Dolores’s grilled sausages and hot dogs grabs you by the nose at the corner, and you soon find yourself floating over like a hungry cartoon character to wait with the rest of the crowd. It’s actually a brilliant marketing strategy. After grabbing something good outside (and it’s all good–I recommend the beef and pork mix German style hot dog, and a bratwurst), you can then head inside and purchase any of the sausages and hot dogs you sampled. If you’re feeling exotic, you could even pick up game sausages like ostrich, elk, or venison from the butcher counter to cook up at home.
Folks who have been at the hot dog game for awhile will recall the deep fried Callahan’s hot dogs they used to enjoy at one of multiple locations across North Jersey way back in the day. The tagline from the 1950s was, “So Big, So Good!” and they weren’t lying. Heck, even I can remember getting one at the Route 17 spot when I was really young and thinking to myself that it was something special.
Eventually, though, all of the Callahan’s locations closed down. It seemed that we lost a cultural institution forever, until the grandson of the original proprietor revived his family’s brand a few years ago.
The dogs are just like I remember. However, with an updated menu that reflects zany foods like a Stuffed Truffle Mac and Cheese Burger Ball, plus fresh, homemade sides and condiments, I’d argue that Callahan’s is not only back–it’s better than ever.
Callahan’s
10 Broad Street
Norwood, NJ 07648
844-468-3641
Maui’s Dog House
You might take umbrage at eating out of a dog bowl. However, that would only be until you’ve tried a hot dog from Maui’s Dog House, served in such a manner. Then you will eat them again and again on whatever kind of platter you can get them!
Television shows and countless writeups have featured Maui’s, but they haven’t let their fame get in the way of serving a high quality German frank. It’s a mixed-meat combination of pork, beef, and veal.
In addition to a wide variety of homemade toppings and unique serving styles, they make a strange potato side known as salty balls. It’s golden taters soaked in brine then cooked and served with drawn butter. I’m just going to say it. They’re better than french fries, and you can only get them here. So make your way to Maui’s!
Maui’s Dog House
806 New Jersey Avenue
North Wildwood, NJ 08260
609-846-0444
Marita Lynn’s Peruvian heritage shows through in every one of her dishes. Lynn moved to the United States from Lima, Peru, when she was 20, but it took her a little while to realize her heart was in the kitchen. “I grew up in a family of women cooks, and I wanted to continue sharing the Peruvian flavors that I grew up with,” she said.
However, the spark didn’t light until after she had worked in the corporate world for several years. Lynn always knew she wanted to start her own business, so she took the plunge, went to culinary school, and opened a restaurant.
The Start of My Kitchen Intuition
Photo courtesy of My Kitchen Intuition
Eventually, the chef shifted her focus to growing the catering and culinary teaching aspects of her business, so she no longer runs the restaurant. Instead, she travels to teach culinary classes in different parts of the world and is the owner of My Kitchen Intuition, which offers private dinners, cooking classes, and nutritional coaching.
Lynn recently returned from teaching classes in France. “I’m [teaching] in Europe a lot right now,” she said. “I’m traveling, cooking, teaching people about Peruvian cuisine and its flavor and how to use their intuition in the kitchen and lose their fear to step into the kitchen.”
Peruvian cuisine pulls from influence all over the world. “It’s a melting pot,” Lynn says. The authentic Peruvian influence from the Andes Mountains has blended with Spanish, African, Italian, and Japanese cuisines—to name a few—giving the dishes a little bit of something from everywhere.
Letting Life Happen
When it comes to following her culinary path, Lynn says it’s important to go where life takes her and not necessarily the route she planned. “I just have to let life happen,” she said. “I opened a restaurant then closed it. I did all kinds of things, and I don’t think those experiences were wasted because it helped me to be where I am right now.”
What Else to Know
