Page 43 ⋆ Jersey Bites

I Never Sausage a Hot Dog! 10 Iconic NJ Hot Dog Spots

Hot Dogs

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July 4, 2019

I Never Sausage a Hot Dog! 10 Iconic NJ Hot Dog Spots

Ahh. Can you smell the hot dogs cooking?

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 the famous 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.

Tommy’s Italian Sausage
900 2nd Avenue
Elizabeth, NJ 07201
908-351-9831

Jerry’s Famous Frankfurters
906 2nd Avenue
Elizabeth, NJ 07201
908-355-4242

Windmill Hot Dogs

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.

Bear’s Hot Dogs
3220 Bordentown Avenue
Parlin, NJ 08859

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.

Hot Dog Johnny’s
333 US-46
Belvidere, NJ 07823
908-453-2882

Karl Ehmer

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.

Karl Ehmer U.S.D.A. Prime Meats
120 Broadway
Hillsdale, NJ 07642
201-664-1477

Callahan’s

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

NJ Chef Profile Series: My Kitchen Intuition Chef & Cooking Instructor, Marita Lynn

Chef Spotlight

Julia Mullaney

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July 3, 2019

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This article is part of a Jersey Bites series focusing on women chefs in the Garden State.

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

Marita Lynn, womenchefsnj, Julia Mullaney, 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.”

Warm Earth Tones Surround Patrons at Blue Morel’s Bourbon and Blues Night

Michael Gabriele

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July 2, 2019

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Warm Earth Tones Surround Patrons at Blue Morel’s Bourbon and Blues Night

The writer was invited to visit Blue Morel and the meal was complimentary.

It was an easy-flowing, early summer evening at Blue Morel Restaurant and Wine Bar in Morristown as the merry Thursday evening happy hour crowd was in full swing, grooving on the sweet music of singer/songwriter Tiphanie Doucet. The gathering, dubbed Bourbon and Blues Night, celebrated the new look of the restaurant along with tastings of Slaughter House Whiskey produced by The Splinter Group.

Earthy Class at Blue Morel

The restaurant is part of the Westin Governor Morris Hotel. The news concerning Blue Morel is its interior design, which was unveiled during a reception on June 20. Richard Ramos, the general manager, said the restaurant’s warm green, brown and gray earth tones, simplified tablescape and settings, artwork, and soft lighting are all “designed to create a more, approachable, relaxed
environment. We wanted the restaurant to have a comfortable, informal look.”

Blue Morel, Morristown, Michael Gabriele, Jersey Bites, Morris County, Bourbon and Blues — Warm earth tones set the mood for the new interior design of the Blue Morel

A most gracious man, Ramos hails from Hoboken and has been with Blue Morel for 12 years. He said much of the restaurant’s energy revolves around the large, impressive bar, with its extensive collection of wines, whiskeys, spirits and brews, such as Ramstein beer produced by the Highpoint Brewing Company in Butler. As the happy hour hub, the bar serves sushi and a locally-sourced raw seafood bar.

Ramos is a keen observer of Blue Morel’s weekly customer demographics. He said special events, business groups, family celebrations and out-of-town guests dominate the scene on Fridays and Saturdays, while hotel guests and Morristown-area locals make up the majority of the clientele Monday through Thursday. As explained by Ramos, the restaurant’s name represents the bounty of the sea (blue) and earth (morel).

New American Meets Farm to Fork

Executive Chef Dennis Mathews and Chef Thomas Ciszak preside over Blue Morel’s New American grill menu, which emphasizes farm-to-table cuisine. Mathews, who grew up in Somerville and graduated from the Pennsylvania Institute for Culinary Arts in Pittsburgh, in 1999, has an eye for subtle details to enhance the dining experience. For example, he gets fresh cream from a farm in upstate New York, which he uses to make his own butter.

Mathews is also a fan of New Jersey artisan Keiko Inouye and her pottery, often using her bowls and plates for food presentation. An Inouye bowl was used to serve Challah bread pretzels paired with homemade butter.

The Early Days

According Blue Morel’s website, Chef Ciszak launched Copeland (now Blue Morel) in 2005. Born in Germany, Ciszak trained at top culinary schools and restaurants in his home country and came to the United States in 1994. Lee Trilling serves as the general manager of the Westin Governor Morris.

Mathews is enjoying his second tour of duty at Blue Morel. Beginning in 2007 he worked at the restaurant (then known as Copeland) for a number of years, then left to pursue other opportunities.

He returned in 2017 as Blue Morel’s executive chef. The supper menu includes selections such as flat iron steak, vegan coconut curry, sushi-grade tuna, seared salmon, Australian lamb loin, smoked pork chops, organic crispy chicken breast, and New Zealand venison. While the menu has some seasonal shifts in its offerings, Mathews said the Chilean sea bass remains a constant, due to strong customer demand.

One Fine Evening

This reporter and other media representatives feasted on the above-mentioned sumptuous dishes and everyone came away well fed and smiling. Service was friendly, attentive, and skillful. Dessert was a special treat, with a variety of colorful French-style macarons, displayed on the branches of a tabletop stainless steel tree—delicate, tasty, and light as a summer breeze. Dessert also featured a most satisfying plum cobbler with Tahitian vanilla ice cream.

Slaughter House

Produced by The Splinter Group, Slaughter House Whiskey was on display throughout the evening. It’s 88 proof and matured for nine years with “additional mellowing” in “experienced” French oak wine barrels. The whiskey’s mash bill was listed as 85% corn, 8% wheat, 6% rye, and 1% malt barley.

Members of The Splinter Group business partnership include the award-winning wine maker and whiskey expert Bob Cabral, Vintage Wine Estates, and the Wilkinson Family. Three featured cocktails using Slaughter House Whiskey were a Boulevardier (with Averna Amaro and Carpano Antica); Slaughter into Red (vanilla honey syrup, lemon juice and Malbec wine); and Slaughtering the Mule (lemon juice, Angostura Bitters and ginger beer).

Smooth Sounds

As the night lingered, the soulful voice of the charming Ms. Doucet—who played guitar and was backed by a drummer and keyboard player—gently serenaded the Blue Morel patrons with selections by Norah Jones, Sade, and Corinne Bailey Rae. It was melodious way to end an evening of fine dining, fellowship, and cocktails in Morristown.

Blue Morel Restaurant and Wine Bar
Westin Governor Morris Hotel
2 Whippany Rd.
Morristown, NJ 07960
973-451-2619

The Splinter Group Spirits
[email protected]

Keiko Inouye

Tiphanie Doucet
[email protected]

Highpoint Brewing Company Inc.
22 Park Place
Butler, New Jersey
973-838-7400

NJ Superintendent to Compete in Nathan’s Famous Hot Dog Eating Contest

Mark Neurohr-Pierpaoli

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July 1, 2019

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NJ Superintendent to Compete in Nathan’s Famous Hot Dog Eating Contest

Rene Rovtar may not match many people’s idea of a competitive eater. Who is this tiny woman trying to eat massive quantities of food? At 60 years old and 102 pounds, the Superintendent of Schools in Montville, NJ, is challenging the idea of what’s possible for herself and the students she serves.

The World of Competitive Eating

In 2016, Rovtar watched the world famous Nathan’s Famous hot dog eating competition. The holiday event happens annually on July 4 at Nathan’s Famous on Coney Island in Brooklyn, NY.

That year, Joey “Jaws” Chestnut won the men’s competition by eating 70 hot dogs and buns in 10 minutes. Miki Sudo won the women’s competition after eating 38½ hot dogs and buns.

Rovtar noticed, though, that a woman competing on stage finished just four hot dogs and buns in 10 minutes. Nowhere close to the winner, of course, but she thought to herself, “I could do four.”

She looked into the rules and figured she might be able to qualify. She was right.

Within a year, Rovtar was part of a world that was completely new to her. She filled her spare time with as many donuts, pizzas, and slices of pork roll as she could stomach to earn her place at the hot dog stand.

Rovtar competed at the Nathan’s annual event first in 2017 and then again in 2018. Now she will take the stage once more at this year’s Coney Island event. She secured her spot at the Des Moines, IA, qualifier by eating seven Nathan’s hot dogs and buns.

Montville, Nathan's Famous Hot Dog Eating Contest, Rene Rovtar, Mark Neurohr-Pierpaoli, Jersey Bites — Montville Superintendent Rene Rovtar (photo courtesy of Major League Eating)

Why Not Try?

Rovtar knows she’ll never compete at the level it takes to earn first prize in an eating contest. For this lifelong Jersey girl, it’s not about winning. It’s about trying.

As the Superintendent of Montville Township Public Schools, Rovtar works to highlight social emotional learning in the curriculum. “I noticed that, too often, students from high school all the way down to Kindergarten exhibit anxiety and stress,” she said. Rovtar believes the mentality rooted in students’ efforts to outperform other children was unhealthy. It was counter to her goals for the district.

Her attempts to tackle the problem may be unique, but she makes her point.

Through competitive eating, she models for students how to step out of their comfort zones. She tries to show that sometimes it’s okay to not be the best, or even to not succeed. The fun for her is in participating in the excitement and entertainment of the competition. She works hard to beat her personal best, and that’s the most she hopes for.

What to Expect

Rovtar acknowledges that the heat of the event can affect her performance. However, her goal is to hit 10 hot dogs in competition this year.

As for her future in the world of competitive eating? She’s enjoying her passion for the time being. According to Rovtar, the people who participate alongside her are genuinely friendly. When they see each other at competitions around the country there’s a great camaraderie. She would like to continue for the foreseeable future. “I’m not ready to retire,” she said.

Organizers of the Nathan’s Famous hot dog eating competition expect 35,000 people to attend the event, and Rovtar’s fans can root for her from the comfort of their couches. The women’s competition coverage will begin at 10:50 a.m. ET on July 4, 2019. ESPN3 and the ESPN App will telecast the event live.

As part of the annual event, Nathan’s Famous donates 100,000 hot dogs to Food Bank for New York City.

A Lady Walks into a Bar…On the Deck Restaurant & Bar

Gabrielle Garofalo

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June 28, 2019

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A Lady Walks into a Bar…On the Deck Restaurant & Bar

Where I Was

On the Deck Restaurant & Bar, Atlantic Highlands, NJ

When, Exactly

Friday, June 14, 1:33 p.m.

Where I Sat

I settled with sitting at the inside bar before realizing there was just one more spot outside. The place was popping on this gorgeous Friday afternoon. I sat mid-bar with my back to the Atlantic and a full view of busy bartenders and laughing patrons.

Who Served Me

Kristen. She noticed that I was looking longingly at the outdoors. She immediately and enthusiastically encouraged me to move outside and enjoy the fabulous fresh air and gorgeous water view. So I did.

Bartender’s Favorite Bite

“Wait, let me see the menu to see what’s on special,” she answered. As soon as Kristen read the menu her expression lit up, followed immediately with, “Oh, the lobster stuffed avocado is so good!”

When I asked her why, she said, “I don’t know. It’s one of those things you wouldn’t think of, to put the lobster with the avocado. It’s interesting and light. And just really good.” And indeed, dear Kristen, you were right!

The Vibe and My Vantage Point

No frills. Rustic, start to finish. On the Deck sits above the bait and tackle shop adjacent to the SeaStreak ferry in Atlantic Highlands. The views of the ocean make it an ideal waterside spot whether you’re sitting indoors or out, regardless of whether it’s in season or the dead of winter.

What Quenched My Thirst

On the Deck Restaurant & Bar, Gabrielle Garofalo, A Lady Walks into a Bar, Jersey Bites, Atlantic Highlands, Monmouth County — Brinley rum bucket

The Brinley Rum Bucket, $14
Brinley Shipwreck mango white and spiced rum orange juice 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 was everything you’d expect when sipping outdoors overlooking the Atlantic. Packing a punch without warning, this drink is the epitome of “one and done!”

What Fed My Soul

Lobster Stuffed Avocado, $18
Lobster salad stuffed in half an avocado with pico de gallo and drizzled with sriracha mayo

The lobster salad, while a bit over-mayo’d, featured insanely generous amounts of identifiable lobster. Full pieces of lobster claw and chunks of tail meat filled the half of avocado with specks of finely diced chive for the punch of flavor. The avocado half provided the ideal indentation to hold a generous helping of lobster salad. The avocado, however, was fully intact.

I would’ve preferred if the sous chef prepared had removed it from the skin, dicing it and leaving it as a bed for the lobster to sit on. Getting the avocado off the skin was no easy feat. It was, however, ultimately well worth the effort, as the silkiness of its texture was just the right accompaniment to the lobster.

P.E.I. Mussels, $12
Served your choice of marinara, sweet or hot, or garlic white wine and served with crispy garlic bread

A heavenly, steaming mound of mussels glistened in their glory. I ordered them with the garlic white wine broth as it was midday. The dish served as a nice, light accompaniment against the lobster salad I had just devoured. Super fresh, supple, sweet. The garlic white wine broth was surprisingly excellent making the garlic toasts a welcome vessel for transporting the juicy goodness into my mouth without lifting the bowl to drink it.

Tuna Tacos, $15 (however prices vary based on daily market)
Rare grilled or blackened tuna, pico de gallo, lettuce, and drizzled with sriracha mayo

I’m not a fan of blackened or cajun so I got the naked, grilled version, and learned that the chef knows exactly what rare tuna was meant to be. Wildly fresh, the tacos were the perfect way to finish the meal. Light yet filling and honestly with tuna being the star there isn’t much more to report as I’m fairly confident it wasn’t the pico or sriracha that made theses tacos special. Fresh tuna all the way!

What’s on Tap

Angry Orchard, $6
Blue Moon, $5
Bud Light, $3
Cape May IPA, $6
Carton “This Town,” $5
Coors Light, $3
Goose Island IPA, $6
Kona Big Wave, $6
Landshark, $4
Miller Lite, $3
Sam Adams Octoberfest, $6
Stella Artois, $6
Yuengling, $4

Selections may vary.

What’s Uncorked

Sangria, $6
Red, white, peach, or strawberry

Prosecco
Zonin, split $10

Whites
Oyster Bay Sauvignon Blanc, $10
Mezzacorona Pinot Grigio $9
Kendall Jackson Chardonnay, $12

Reds
Riberas Gran Reserva Cabernet Sauvignon, $10
Oyster Bay Pinot Noir, $12

Selections may vary.

What Else to Know

Ample seating is available both indoors and out. You’ll find super fresh seafood, as expected with an establishment that hugs the Atlantic coast. Amazing views all around. Guests can even watch the local ferries coming and going, depending on the time of day. Check out On the Deck’s website for more details.

When to Show

Kitchen Hours:
Sunday to Thursday, 11:30 a.m. to 10:00 p.m.
Friday and Saturday, 11:30 a.m. to 11:00 p.m.

Bar Hours:
11:30 a.m. to Late

Know Before You Go!

Hours may change during the off season. Please check the On the Deck website for the most up-to-date info.

On the Deck Restaurant & Bar
10 Simon Lake Drive
Atlantic Highlands, NJ 07716
732-872-1424

A Lady Walks into a Bar™ is owned and trademarked by Gabrielle Garofalo.

NJ Chef Profile Series: Crystal Springs Resort & Restaurant Latour Executive Chef, Aishling Stevens

Julia Mullaney

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June 26, 2019

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This article is part of a Jersey Bites series focusing on women chefs in the Garden State.

When Aishling Stevens was a teenager, she got a job working the front of house at a restaurant, but quickly realized the back of house (aka the kitchen) was where she actually wanted to be.

“The front was so mundane, but the back smelled good with all these colors and tastes,” Stevens reminisced.

Stevens’ mother was a nutritionist, so she grew up with a deep connection to food that eventually led her to turn it into her career.

Around the World

Cooking in different parts of the world helped Stevens develop her unique approach to food: she lived in Australia for 11 years and the United Kingdom for one year.

“The ingredients I was working with were totally different than here,” Stevens said. “There was a real approach of gratitude and knowing the farmer and knowing the fisherman. At the time, you didn’t get that in too many kitchens [in the United States].”

When it comes to the culinary industry, it has long been a majority-male field. “I’d say probably 90 percent of my team are males, but I don’t think of it as that,” Stevens says. “I don’t see people coming in as a gender—I see them as if they’re hard workers or not.”

At Crystal Springs

Stevens oversees five different restaurants at Crystal Springs Resort in Vernon, NJ, including Restaurant Latour, all of which has given her the opportunity to develop a range of cuisine types. “I don’t think I specialize in any one cuisine,” Stevens says. “From quick-service burgers to high-end fine dining, I think it keeps me a well-rounded chef.”

Meadowlands Racing & Entertainment’s Summer Wine Festival: Saturday, June 29

JerseyBites

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June 25, 2019

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Meadowlands Racing & Entertainment’s Summer Wine Festival: Saturday, June 29

Sample Wines from Around the Globe Saturday, June 29

PRESS RELEASE: On Saturday June 29, the wine will flow at Meadowlands Racing and Entertainment for the Summer Wine Festival!

Doors open for VIPs at 4:30 p.m. with General Admission at 5:30 p.m. Wine is poured until 9:30 p.m. Festival-goers will experience an evening of great wines from around the world, live-harness racing, music, and food. The event is rain or shine and all tasting areas are located under tents.

Featured Wineries

Sixty-nine wineries are being showcased including vineyards from Italy, France, Spain, Portugal, Austria, New Jersey, New Zealand, and of course, California. Festival goers will be sampling Sauvignon Blanc, Chardonnay, Pinot Noir, Pinot Grigio, Zinfandel, Rosè, Sangrias, Merlot, Cabernet and Moscato.

New Jersey will be represented by Valenzano Winery showcasing their Shamong Red, Blackberry Syrah, Red, White & Blueberry Sangria along with their White Sangria. Jersey Blush, Red and Peach will be poured from Heritage Vineyards. Tomasello Winery will also have their wines being poured at this year’s festival.

VIP Details

The VIP ticket holders will receive an extraordinary selection of wines that they can exclusively sample. The list includes: White Haven Sauvignon Blanc, Fleur de Mer Rosè, Amour Geneve, Whispering Angel Rose, Don Miguel Gascon Malbec, J Vineyards Pinot Gris, Chardonnay and Pinot Noir, Allegrini Palazzo Della Torre, Poggio al Tesoro Solosle and Bonterra Sauv Blanc.

General Admission and Details

For the complete list of wines and wineries, click here.

The Summer Wine Fest will be held in the Backyard and on the East Apron and will open to the public at 4:30 pm for VIP admission. The VIP ticket is $75 and includes an additional 1 hour of sampling, exclusive VIP Tent wine samplings, and food. General Admission begins at 5:30 pm and is available in advance for $35 or at the door for $45. Live harness racing kicks off at 7:15 pm.

To purchase tickets, click here.

Meadowlands Racetrack
1 Racetrack Dr
East Rutherford, N.J. 07073
201-843-1976

ZinBurger in Clifton

Deborah Smith, Executive Editor

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June 25, 2019

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The Cook’s Tour was invited to preview the new ZinBurger restaurant in December (the official opening was December 13) in Clifton. It is situated in the Promenade Shops on Rt 3 alongside Cups (self-service frozen yogurt), and The Corner Bakery.

Obviously word was out that a cool burger place was about to open – the place was packed. And local foodies were in on it, as well. I was seated next to Jason Perlow, one of the original founders of eGullet.

Before getting to our table though, we had a short wait at the bar, which gave me time to peruse the very decent wine and beer list. I also like to use my time at the bar to see how the bar operates and observe staff interactions. The bartenders had been trained well and they were very friendly but more importantly, they were efficient. I expected a restaurant that has the word “Zin” in its’ name to offer a good amount of Zinfandels (which they do), but they also have a lot of other great wines (priced from $5-15/glass). I am a big fan of Shiraz and Stump Jump from Australia is one of my favorites so I was happy to see it on the list. This signaled that the management seriously crafted the list and didn’t stock the bar with more run of the mill brands. My husband enjoyed crisp, cold Blue Moon Ale. Before we knew it, the hostess was calling us to our table (ZinBurger uses those hand-held buzzers to alert you when your table is ready, which I disdain because I feel like I am at an Outback Steakhouse, but it’s a minor complaint).

The atmosphere is sleek and contemporary with pleasant color tones, and a nice feature at the bar are hooks for bags and purses (handy if you’ve been shopping at the mall). Against the wall, near the kitchen, banquettes offer comfortable seating. Personally, I enjoy sitting close to open kitchen designs so I can watch the action. And this kitchen was cranking that night.

We ordered two of their flagship ZinBurgers (Manchego cheese, Zinfandel-braised onions, and mayo), but just to see if the kitchen would balk at a change in a standard menu item, one was ordered without mayo. No problem. So let’s get right down to it: this has to be one of the best burgers I’ve ever had. Cooked perfectly, according to my request of rare (with a nice caution from the waiter that it would come out with a warm pink center), incredibly juicy, fabulous onions, and delicious Spanish Manchego (a nice change from the usual cheese offerings). The burger is served on a light Brioche bun and is fairly priced at $10.

Now let’s talk fries. ZinBurger offers four varieties: Double Truffle, Hand-cut, Sweet Potato, and Zucchini. We tried the Truffle (served with truffle aioli) and the Hand-cut (standard fries served with catsup). Both were terrific – thin, crispy, salty (the way fries should be, IMHO).

The restaurant offers several different burger options, including turkey, veggie, and Ahi tuna. They also have plenty of good-looking salad choices, which I observed at the next table.

The burgers are quite filling but I couldn’t leave without trying a float or shake. There are at least 7-8 flavors, in addition to a couple of pies to choose from. It was a tough decision but I went with a traditional Black Cow Float (vanilla ice cream & Stewart’s root beer). Fabulous! I downed every drop!

Sometimes when you visit a new restaurant before they’ve officially opened, there are often hiccups in food or service. ZinBurger, Clifton, was humming on all cylinders last night. If management keeps up the quality and consistency of the food and continuous training of the staff, they should do very well. I think the ZinBurger concept will be a welcome addition to the area’s restaurants.

ZinBurger

Promenade Shops at Clifton

Rt 3, West

Clifton, NJ

973-272-1492

Sun-Thurs: 11am-11pm

Fri-Sat: 11am-midnight

Happy Hour daily 3pm-6pm

Terry Krongold is a life-long passionate baker. In addition to a full-time job in the pharmaceutical industry, Terry has been involved with food for many years, including co-ownership of a dessert catering company in the late eighties called I Love Cheesecake, specializing in fine cheesecake and unique desserts. Terry is the author of The Cook’s Tour, a blog focused on food, baking, and travel. When not working, writing, or baking, she spends time planning vacations around restaurants to visit. She can be reached at [email protected].

NJ Chef Profile Series: Jade Jamaican Grill Owner and Executive Chef, Janet Davis

Julia Mullaney

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June 19, 2019

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This article is part of a Jersey Bites series focusing on women chefs in the Garden State.

Janet Davis wasn’t planning on leaving the media industry as early as she did. Davis was working for Bloomberg Television in New York City in the early 2000s while living in South Jersey, and the long commute meant less time with her young son. She knew she wanted to start her own food business, and her side gig, known as Jade Jamaican Grill, became an opportunity for a full-time endeavor. “I had a four-year-old son [at the time] and lived in South Jersey,” she said. “I wanted to be there for my son, so that forced me to make a move a couple years earlier than I planned.” Davis decided to follow her passion and turn Jade Jamaican Grill, a full-service culinary business specializing in catering, cooking classes, culinary workshops, and more, into her full-time job.

Davis gets a lot of her cooking inspiration from her Jamaican heritage, but she’s well-versed in other Caribbean-fusion and American cuisine as well. “My background is Jamaican, but my brand is ‘full-on flavor.’” Full-on flavor has two meanings: Filling up on flavorful food, and serving food that has full-on flavor. Davis also says the clients’ experience is critical to a successful business. “People are big on experiences today—food and professional service.”

Although Davis took a leap in taking her business full time, she knew it was something she needed to do. “Once you identify that one thing that lights up your soul, that’s your thing and you have to pursue it,” she says. As a female in the culinary industry, Davis says it’s important to keep going no matter what hardships might arise. “You can’t wait for the world to give you the go ahead on what you were created to do.”