Indulge in comfort foods and a warm welcome when you visit the new Metro Diner location in East Brunswick, NJ. With its newest spot, located on Route 18, Metro Diner has been featured on various cooking shows, such as Food Network’s Diners, Drive-Ins, and Dives with Guy Fieri and the Cooking Channel’s Cheap Eats. Metro Diner serves everybody’s favorite diner classics, with breakfast, lunch, and dinner all day.
Diner Classics with a Twist
Metro Diner features made-from-scratch daily specials with quality ingredients, boasting plenty of gluten-free options. Dishes include comfort food favorites like fried chicken and waffles, the acclaimed meatloaf plate, and the pulled pork mac stack.
Chicken and waffles, photo courtesy of Metro DinerPulled pork mac stack, photo courtesy of Metro Diner
Homemade Growth
Metro Diner first opened as a single eatery in 1992 by the Davoli family in Jacksonville, Florida. Now, Metro Diner is one of the fastest growing casual dining concepts, famous for its warm and welcoming service, large portion sizes, and classic diner food.
Chicken parmesan, photo courtesy of Metro Diner
The Metro Diner team is excited about the first location in New Jersey—the state that adores diners—according to Mike Killeen, East Brunswick Metro Diner managing partner. “Metro Diner is known as the place where the locals eat and we hope to be the new go-to destination where our East Brunswick diners turn into regulars,” said Killeen.
Metro Diner
269 State Route 18
East Brunswick, NJ 08816
732-704-7587
Note: Jersey Bites was invited to attend this event. The meal was complimentary.
Love was in the air in Livingston last weekend as the elegant Crystal Plaza marked its second annual client appreciation celebration with an evening of fine dining, sensational appetizers, lively music. Owner and president Allan Janoff, along with his sons Max and Hunter, welcomed guests to the event.
Sculpted ice boat with crab claws, shrimp, and clams
Showcase for the Evening
The evening served as a showcase to present the Crystal Plaza as a dazzling wedding and event venue in the heart of northern New Jersey. The highlight of the night was an extended sampling of hors d’oeuvres and cocktails—a colorful display of various stations including sushi, beef and lamb, cheese and figs, and grilled cheese bites in a small cup of tomato soup. Freshly shucked oysters were presented by the strolling duo of Oysters XO. Champagne flowed throughout the night, complemented by blue lagoon cocktails, made with vodka and fruit juice sorbet.
Expert oyster shuckers for Oysters X OPreparing the blue lagoon: vodka and fruit juice sorbet
Grand Entrance
Upon entering the 5,000-square-foot grand ballroom, guests enjoyed rock shrimp and crab salad with mango and lime crème fraiche, bacon dust, and pea tendrils. Main course options included delicacies such as bone marrow-crusted filet mignon with celeriac puree, brussel sprouts and grilled onions; pan-seared Chilean sea bass with tomato consommé, peppers, spaghetti squash, leeks and crispy kale; and spaghetti squash with roasted zucchini, red peppers and pesto. The decadent dessert platter consisted of a chocolate cream-filled tube and candy bar (pictured at top).
Bone marrow-crusted filet mignon
Executive Chef Paul Fonte, a 1999 graduate of the Culinary Institute of America (based in Hyde Park, NY), orchestrated the artisan gourmet food selections during the reception, all of which proved to be an alluring feast for the eye and palate. Fonte has served as the Crystal Plaza’s executive chef since 2005 and his creative cuisine made a bold artistic statement throughout the night.
Preparation of tuna tartare bites with wasabi and caviarPaul Fonte, executive chef
Excitement in the Air
The high-tech DJ and entertainment team LJDJs provided dance music, much to the delight of the energetic crowd. Elegant, skillful dancers entertained the audience with illuminated butterfly wings and athletic routines using torches and swords.
Electric butterfly dancer
About the Venue
The origins of the Janoff family business goes back four generations, to 1917. According to information provided by the Newark-based media and marketing agency GMLV, the business started in Newark and then moved to Maplewood, with a venue known at the time as The Alpine. In 1967, the family opened the Crystal Plaza in Livingston.
The Crystal Plaza houses three separate kitchens for non-kosher, kosher, and glatt (“smooth”) kosher dishes, which provide custom catering for any affair. Rabbis work closely with the executive chef and kitchen staff to ensure that all Alpine Glatt kosher food and preparations are fit.
Operating in a stately, nineteenth-century residential mansion designed by famed New York architect Stanford White, the Crystal Plaza maintains a waitstaff of 150 associates. The five-acre property includes manicured gardens where 18,000 new flower bulbs are planted each year. The Grand Ballroom, with more than 30 glittering crystal chandeliers, can accommodate up to 400 guests for dinner and dancing. As stated on its website, the Crystal Plaza, with its white-glove service and attention to detail, hosts only one event at a time—weddings, social receptions, or corporate events.
Sparkling eleganceMax, Hunter, and Allan Janoff
The Crystal Plaza executive team includes Allan Janoff, owner and president; Max Janoff, managing partner and director of sales; Ronni Janoff Weinstein, vice president; Hunter Janoff, managing partner; Barry Ress, general manager; Nella Mellace, senior operations manager; Marco Chiaravalloti, assistant general manager; Mikheil Tatishvili and Ryan Howell, operations managers.
The Crystal Plaza
305 West Northfield Road
Livingston, NJ 07039
973-992-8100
Tune in for an all-new episode of the Two Fat Guys Show where DJ Joe the Great and The One and Only Nicky D bring you the following segments and topic of the week.
Nicky D gets tricked on his first trip to the Halal Guys and DJ Joe has issues at a spot that used to be his favorite.
Charlie’s Cut from Charlie Brown’s in Washington TownshipChicken and beef platter from the Halal Guys in Teterboro
Fattest Food of the Week
Nicky D goes with an old reliable at the Cheesecake Factory and DJ Joe has something he’s never eaten before, from Dana’s Bakery.
Godiva Chocolate Cheesecake from the Cheesecake FactoryMookie from Dana’s Bakery in South Hackensack
Headline News
In this new segment where the guys read a headline without actually reading the article, they debate whether or not pizza is healthier than cereal for breakfast. (If you want to read the article the guys didn’t read, here it is!)
Topic of the Week
Doughnuts: The guys talk all things doughnuts, from their favorite types to their favorite places to get them.
When Izzo’s Brew Bus offered to give Jersey Bites a spin in their 13-seat van, I couldn’t have been happier. My birthday was coming up and it’s hard to imagine a better way to celebrate. Even better, Izzo’s has no set routes, so I was able work with owner Zack Izzo and come up with a custom tour.
Custom Beer Route
We crafted a three-stop tour (you can do four as well) that included a peek at Carton Brewing’s new brew house and a couple breweries I hadn’t been to yet. Raritan Bay Brewing in Keansburg is in an historic brick building that has a cozy tap room and a surprising number of offerings despite its small size. In the heart of trendy downtown Red Bank, Red Tank Brewing has a sleek industrial vibe and an equally outstanding liquid lineup. The trip turned into a mini beer-cation and quite a memorable event for everyone.
A tasting flight lined up at Raritan Bay Brewing in Keansburg
It also got me thinking about the state of beer tourism in New Jersey.
I have family up in Maine and I can tell you that beer played a big part in putting the lovely little city of Portland on the map (the Portland on the left coast is pretty good, too, I hear). So, what is Jersey doing to promote its burgeoning beer culture? Let’s take a look.
Tours to Note
First, there are entrepreneurial efforts such as Izzo’s Brew Bus. Tours are popping up throughout the state. The Jersey Shore Craft Beer Tour serves the beer rich Monmouth and Ocean county area while Brewtiful Tours covers South Jersey and Pennsylvania. The Southern Ocean County Chamber of Commerce launched the Surf ‘n Sip Brew Trail last year. You can follow the trail by app or map and stops include not just breweries but other businesses and cultural centers in the Long Beach Island area. Checking in at all the stops gets you a complimentary coozie and a grand prize raffle entry.
A Bill Brewing
There are signs that the New Jersey Legislature has begun to recognize the tourism value of the craft booze boon. NJ S3193 is a bill sponsored by Senator Jim Beach, which would create a “Brewery, Cidery, Distillery, and Meadery (BCDM) Trail Sign Program.” The bill further states “the Department of Transportation (DOT), in consultation with the Division of Travel and Tourism in the Department of Sate and the Division of Alcoholic Beverage Control in the Department of Law and Public Safety, would create the BCDM Trail Sign Program.” That’s a lot of departments. The Council for the Arts might even get in on the act with an art competition for the signage. Ten years ago you couldn’t dream of a day when New Jersey would even consider putting up a sign to point you in the direction of a fresh pint. Progress indeed.
Will Travel for Beer
Dan Cooper, who runs the Jersey Shore Craft Beer Tour, tells me that while not a lot of his customers come from out of state yet, there are plenty who make the trek from North Jersey and often stay at the hotel commonly used as a pickup and drop off point. It seems that New Jerseyans are still discovering their own brewing community.
“Craft beer culture is all about tasting as many beers as possible in one sitting,” says Zack Izzo, co-owner of Izzo’s. “People like checking beer into their Untappd accounts. We allow them to do so safely.” These tour operators aren’t just chauffeurs, though. They are Cicerones in the true sense of the word. A person might try up 16 different beers on a four-stop bus tour. You’re going to need someone to guide you through that and help make sense of the experience. Tour guides jump start the conversation and educational aspect of brewery visits. They also make it fun, which is the whole point.
The back of Izzo’s Brew Bus features artwork by owner Zack Izzo’s talented dad, Steve Izzo. Find him on Instagram: @finetoonin.
Beer tourism is just getting started in New Jersey. In a state where you could visit a new brewery every weekend and only see half of them in a year, there’s plenty left to explore.
At Monday’s Cooked and Uncorked at Pines Manor, in Edison, the competition was hot, and the burning question on everyone’s mind was who would win the trophy for best gourmet cooking, best firehouse cooking, and best dessert. After all, Cooked and Uncorked is one of the premier fire department cookoff events in New Jersey.
More than 20 fire departments vied for top honors.
And they made dishes that ran the gamut from pork belly to short ribs, gyros to meatballs, lobster bisque to tuna, and cupcakes to bacon blondies.
And firefighters take their cooking seriously.
Read on for the winners!
Gourmet
1st Place: Morristown
2nd Place: Clifton
3rd Place: Bayonne
Firehouse
1st Place: Paterson
2nd Place: Roselle
3rd Place: Long Branch
Dessert
1st Place: Rahway
2nd Place: Elizabeth
People’s Choice
1st Place: Union
2nd Place: Roselle
3rd Place: New Brunswick
Winners were determined by a judging panel made up of chefs, food writers, former pro athletes, radio personalities, and more. And patrons had the opportunity to vote for the People’s Choice Awards.
But the attendees were the real winners. Everyone went home stuffed with all the food they consumed.
Not only did attendees get to try samples of all the firehouse offerings, but a variety of restaurants served their fare as well, from grilled cheese to pasta to brownies and some ice cream, too.
The event also included wide selection of wines, beer, and spirits.
Best of all, the proceeds of the event are donated in part to the New Jersey State Firefighters Mutual Benevolent Association Foundation and to the St. Barnabas Burn Foundation.
Tune in for an all-new episode of the Two Fat Guys Show where DJ Joe the Great and the One and Only Nicky D bring you the following segments and topic of the week:
If you’re ready to indulge in delicious Cajun cooking and get a jump on Mardi Gras, you might want to start with Zeppelin Hall. Executive Chef Franco Robazetti and his team are creating a delicious selection of dishes that make you feel as though you have the best of New Orleans right in Jersey City. That’s not all: specialty drinks have been specifically designed to pair with the food. Bring on the party! The special menu of food and drink is available through Sunday, March 3, 2019.
A Winner of a Dinner
We stopped by the popular biergarten for dinner and we’ll definitely be back soon for more of their Cajun specialties. You won’t find a better seafood gumbo anywhere! The flavorful stew is perfectly seasoned, made with fresh shrimp and Alaskan snow crab. Other authentic dishes include shrimp and grits, NoLa crawfish boil, and Cajun salmon jambalaya with blackened salmon fillet over a seafood jambalaya. It’s hard to pick a favorite among these dishes, so don’t even try. Gather a group and share!
NoLa crawfish boil
Seafood gumbo, photo by Marina Kennedy
A fan favorite, the Po’ Boy, comes in a number of tempting varieties on thick, crusty rolls that include shrimp or a French dip. Our favorite is the Rawlins Po’ Boy. This traditional submarine sandwich is served with remoulade sauce, lettuce, and tomatoes, accompanied by sweet potato fries.
Rawlins Po’ Boy
Beignets for dessert, of course! They are just as good as the square French donuts at Café
du Monde in NOLA. Zeppelin Hall’s beignets are light and fluffy, topped with Nutella and a dash of powdered sugar.
Beignets
Guests will appreciate the price points as well. Generous portions of beautifully presented dishes are between $10 and $20. Bring your appetite and indulge in Cajun fare and drinks, even before Fat Tuesday. The festivities are ready and waiting for you at Zeppelin Hall!
An assortment of foodie fans, drawn by the mouth-watering aromas of chili, pizza, and other delicacies, packed the Jersey Bites booth at the annual New Jersey Home Show, held February 22 to 24, at the New Jersey Convention Center in Edison. Deborah Smith, Jersey Bites founder, served as the moderator on Saturday, February 23, introducing guest cooks who demonstrated their culinary skills and food preparation philosophies to the enthusiastic audience.
Day 1
The first two guests, Lisa Grant and Zoe Gelsi, emphasized common themes regarding food preparation: the use of fresh and simple ingredients accompanied by easy preparation, which provides maximum flexibility and fun for amateur chefs. Both gave engaging presentations and answered many audience questions.
Questions and answers
Lisa Grant, the author of the 2018 book Super Easy Cookbook for Beginners – 5-Ingredient Recipes and Essential Techniques to Get You Started in the Kitchen, published by Rockridge Press, created a delicious five-ingredient Italian chili “with a twist.” It includes ground sausage, crushed tomatoes, cannellini beans, chopped onions, and red and yellow peppers. Featured spices and herbs included fresh cilantro, cumin, paprika, and chili spice—all flavor enhancers for the dish. Grant confessed that she was born with the cilantro-lover gene. As promised, the chili had a delicious twist and the audience gobbled up the samples.
In the introduction of her book, Grant writes, Cooking has been my thing for years. I have always loved to read cooking magazines and cookbooks. But I was never a fan of following recipes that had a long ingredients list or required ingredients that came from a specialty food store. What I learned growing up is that mealtimes should be relaxing, with no stress involved. Cooking should be enjoyable and if you have children these recipes are easy enough that they can help you.
Zoe Gelsi, a freshman at Montclair High School, made a tasty pesto pizza topped with fresh mozzarella cheese, sliced cherry tomatoes, and speck (crispy smoked prosciutto). Her pesto was homemade, created from chopped arugula and parsley, toasted walnuts, lemon zest, warmed fresh garlic chunks, salt and pepper, and grated Parmesan. The sample pizza slices went fast. The young cook said she’s always been interested in preparing meals in her kitchen, and credited her mother as a major source of inspiration. She currently works part time at Ariane Kitchen and Bar, located on Bloomfield Avenue in Verona. Three years ago, Gelsi appeared on the Food Network’s Chopped Junior, and took second place.
Zoe Gelsi with pizza dough
The finished product
Rachel Weston, author of New Jersey Fresh: Four Seasons from Farm to Table
Chef Jesse Jones, author of POW! My Life in 40 Feasts
Little Fox Kitchen: cooking classes and culinary event space
Other guests featured at the Jersey Bites space included Rachel Weston, a culinary educator and author of New Jersey Fresh: Four Seasons from Farm to Table, who prepared Mediterranean stew and farro salad; and Gillian Rose Eisenberg, youth cooking enthusiast and special needs ambassador, who prepared risotto with zucchini and prosciutto.
Day 2
The fun continued on Sunday. Valerie Gray, recipe creator and founder of fromvalskitchen.com, prepared a pressure cooker cheddar risotto with ham, while Chef Jesse Jones (pictured at top), author of POW! My Life in 40 Feasts, a cookbook and memoir published by Outskirts Press Inc, prepared chicken jambalaya. The event wrapped up with Little Fox Kitchen, which offers cooking classes and culinary event space, prepared tagliatelle al ragu, and gave a handmade pasta demonstration.
I’m starting to think maybe I should cut the “where I sat” bit of this article. It’s always the same, right? Especially when I have my choice, which I did on this just-opened Sunday.
Indeed, I took up the corner, facing the front of the restaurant, at the takeout counter. Among my favorite details are the outlets and bag hooks—it’s small attention to detail like this that plays a part in why Max’s is soon to be one of my new favorite hangs.
This review is also made unique by the company I brought along. Almost my entire nuclear family, who sat adjacent to my bar spot at a circular table along the newly installed, glass-fronted garage doors that roll up when the weather warms up, joined me.
Who Served Me
Crystal, hustling behind the bar. Shortly after we settled in, a toddler’s birthday party—with thirsty parents—arrived. Crystal served beers, Bloody Marys, splits of sparkling wine, mixed cocktails, and whatever else could be thrown her way as she madly mixed and poured.
Bartender’s Favorite Bite
Crystal is new—she’s only been with Max’s since their reopening in the fall. That said, she has a nice command of the menu, so when I asked her my requisite question she was ready. “The mac and cheese is really good! And the pretzel is awesome, with the cheese sauce and mustard. And I absolutely love the Spicy Jockey—I really like spicy so it’s my favorite.” Bring the heat. (The Spicy Jockey comes with melted pepper jack cheese and jalapenos, $7.50).
The Vibe and My Vantage Point
If you are a fan of the old Max’s (aka Max’s Famous Hot Dogs), not to worry! The essence of what was there before remains—if not hidden beneath the swanky, super-cool-but-chill new look and feel. The old photos are still framed and on display and the cool mural integrated on the counter side of the joint felt like home. The bar-focused side came complete with the multiple, large television screens with cement floors and a monochromatic gray color scheme that blended beautifully with the hewn tables. I have no worries the new Max’s will hold its own against the bevy of brew houses and distilleries opening up across the county.
I was loving it, with my family’s presence making my visit made that much more sweet. This included my amazing 85-year-old father, who fondly recalls eating his very first Max’s hot dog in 1940! My mom searched to find that picture of him when he was a platinum-blonde boy of six, holding a hot dog that was bigger than he was. Alas the photo could not be found—I think my Aunt Joyce just may have swiped it!
Tantalizing and fiery, yet sweet, this was an excellent Sunday brunch choice. And as I was only having one, it had all I needed. A strong sense of tequila commanding the stage while the backup band of ingredients did its job beautifully. A special shout-out to cilantro for making me smile with every sip.
What Fed My Soul
Jumbo Pretzel
Jumbo Pretzel, $11 A Brauhaus-style salted pretzel served warm with homemade German beer cheese sauce and lemon wedge
A solid pretzel with a lighter-than-expected and delicious cheese sauce I quite enjoyed. A little bit of spice to the hoppy flavor was a nice touch. The mustard was delicious—subtle, yet spicy and flavorful. I much prefer the pretzel-mustard combo, but for the cheese lovers out there, you won’t be disappointed.
Buffalo Wings
Buffalo Wings, $11 (buffalo, BBQ, or sweet chili) 10 seasoned, oven-baked wings tossed in your choice of sauce, served with a side of bleu cheese and celery
Forgive me if I am repeating myself, but I’ve had likely no less than 10,000 chicken wings in my lifetime. I became somewhat of a wings connoisseur living in Ithaca, NY, where we were quite close to the origin of this fried, spicy, finger-licking deliciousness. Needless to say those wings added to my freshman 15(+), much to my poor mother’s chagrin. But I digress.
I was immediately enamored with the newsprint-style wax paper beneath the perfectly sized wings and the little bit of buffalo sauce at the bottom of the pile. Before my first bite, I would have guessed that they were under coated.
Crispy, zesty, spicy. Such. A. Good. Wing. This was a wing I’ll remember as it really hit the right balance. (While I am a bit of a condiment lover, there is such a thing as an overdressed wing—rarely are they underdressed.) The kitchen was spot on with its delicate balance of fry time, sauce, and for once, a generous pile of celery. Loved the cool, crisp stalks gobbed in bleu cheese between the wing experience. This is a wing worth having.
Gouda
Gouda, $12 Gouda, grilled onions, and apple slices with applewood bacon on sourdough bread, served with chips
The sandwich arrived and I was eager to dive in. It was toasted with just the right amount of crispy cheese plastered to the crust of the yummy-looking rye. The apple slices were thicker than I expected, and piled in with the well-sautéed onions and plentiful Gouda. The bacon added a sultry and seductive smokiness to the sweet notes of apple and onion. I was really into it and called over my 14 year old, who is always open to trying new things. He was busy enjoying his burger, (more below) but eagerly came to the bar for a bite. “Wow, that’s reallllly good, Mom. The bacon is amazing!” Clearly a generation-gap closer! This was a grilled cheese for anyone who knows a good thing—whether they’re 14 or 50!
The Smokehouse
The Smokehouse, $13 8 oz burger with cheddar cheese, applewood smoked bacon, and BBQ sauce topped with Max’s famous onion rings, and served with fries
A great burger with an equally ideal char-grilled bun. The full-on smoke of this burger experience was a great blend with the sweet BBQ sauce and onion ring. The heft of it was gut busting so prepare if you plan to eat the whole thing. The fries were fantastic—again, I’ve rarely met a fry I didn’t like. These were well cooked, not at all greasy, and scrumptious indeed.
Max’s Famous Hot Dog, $6+ (see top right side of menu for dog details) The Classic, served with sauerkraut, hot-and-sweet relish, mustards, ketchup, and most other condiments you can dream of
Amazingly presented flopping off the only-too-short bun, this gorgeous dog was grilled to perfection. Bursting, but not quite out of its skin, the dog was ready to be topped. Since I was sharing this with my dad, it was his way—they should call it “Bob Loves Everything!” A little bit of spicy mustard, sweet and hot relish and sauerkraut, all very well proportioned across every inch of the dog. It was incredible—talk about a taste explosion! Everything was popping, and my mouth still watered as I tried to consume every ounce of goodness my taste buds were experiencing. At one point, I shut my eyes to block out other stimuli and feel the textures as well, loving every single second. I can’t wait to get back and get adventurous! As a hot-dog traditionalist (mustard and sauerkraut), I am ready to expand my horizons and check ’em out, one by one. I suggest you consider the same.
What’s on Tap
21st Amendment Fireside Chat 7.9%, $7 Asbury Park Blonde 4.9%,$6 Blue Moon 5.4%, $5 Brew Dog Elvis Juice 6.5%, $7
Brooklyn Lager 5.2%, $6
Cape May Always Ready 4.8%, $7
Carton 077XX 7.8%, $6
Coney Island Mermaid Pilsner 5.2%, $6
Guiness 4.2%, $6
Sam Adams ’76 4.7%, $5
Long Trail Vermont New IPA 5%, $6
Miller Lite 4.2%, $4
20+ beers in the can also offered! All drafts served in 16 oz. glasses. Check with the bar for details and changes.
What’s Uncorked
Whites, Rosé, and Sparkling
Charles and Charles Rosé, $9
Ruffino Lumino Pinot Grigio, $8
Oyster Bay Sauvignon Blanc, $8
J. Lohr Unoaked Chardonnay, $9
Freixenet Split, $8
Avissi Prosecco, $9
La Terre Chardonnay (house wine), $6
Reds J. Lohr Pinot Noir, $9
Jacobs Creek Cabernet, $8
Kaiken Malbec, $9
Sycamore Lane Merlot, $6
Sycamore Lane Cabernet, $6
What Else to Know
Daily happy hours, live music and soon-to-be Wednesday ping pong! Visit the site for up-to-date intel.
When to Show
Wednesday and Thursday: 1:00 p.m. to 9:00 p.m. Friday and Saturday: Noon to 11:00 p.m. Saturday: Noon to 11:00 p.m. Sunday: Noon to 8:00 p.m.
Know Before You Go!
Hours, prices, and menus are subject to change. Please check the website for more information.
This sponsored article is brought to you by ALTRU.
When I first met the founders of ALTRU, a new antioxidant- and electrolyte-infused water, they proudly told me it contained glutathione and I promptly replied, “gluta-what?”
Since then I’ve been following their journey from research and development to finished product. After several rounds of focus group testing at Rutgers, with tweaks and adjustments in between, ALTRU hit the market just a few weeks ago. As many start-up companies do, they’ve started selling on Amazon immediately as they slowly roll out in stores in the Tri-State Area.
ALTRU’s patent-pending antioxidant and electrolyte blend is what makes this beverage really stand out. That—and their incorporation of exotic ingredients like mangosteen and cherimoya. At DrinkALTRU.com, you can learn all about each drink’s ingredients and get the specifics about the antioxidants packed into each bottle. They even have a map that shows you where in the world the ingredients all come from.
OK, back to glutathione. ALTRU is the first beverage to ever incorporate glutathione, which is considered the Master Antioxidant. Sure, that’s pretty cool stuff, but how does it taste?
Two words: deliciously different. Each exotic ingredient is paired with a more familiar fruit like peach, coconut, mango and tangerine. With the additions of cherimoya, mangosteen, jackfruit, and prickly pear, the traditional flavors are transformed into new and exciting flavor combinations.
The Science Guys Behind ALTRU
New Jersey natives Sam, Gene, and Ken have been close friends for decades. They first met while working together as pharmaceutical scientists. They also spent time together at the gym and always tried the latest enhanced beverages to keep hydrated during their workouts.
Tired of the same old fruit flavors, they decided they wanted to come up with something different. Through their travels around the world, they were aware of many exotic fruits and knew that these fruits were highly nutritious—and delicious.
At home, they began experimenting with different combinations and came up with ALTRU’s first four varieties of enhanced water beverages: Peach Mangosteen, Mango Cherimoya, Coconut Jackfruit, and Tangerine Prickly Pear.
ALTRU’s Bigger Mission
While adding healthy antioxidants and electrolytes into your diet is one of their main goals, ALTRU also has an equally important mission: supporting local dog and cat rescues. The name ALTRU is based on the word altruism. All three founders are huge animal advocates and rescue pet owners, so it made perfect sense to marry their new business with their love of pets. With that in mind, 10% of net proceeds will be donated to local pet rescue organizations.
Tune in for an all-new episode of the Two Fat Guys Show where DJ Joe the Great and The One and Only Nicky D bring you the following segments and topic of the week:
Paolo’s Gourmet opened its doors in Westwood, NJ, in November 2018. With an Italian flare and a modern European hipster vibe, Paolo’s Gourmet stays traditional as a full-scale Italian marketplace and eatery. Any specialty? But of course: a range of fresh and authentic Sicilian products and delicacies, either made in house or imported from Italy.
Gelato / Photo by Jaison Paez
Welcome to Paolo’s
Guests can expect to be greeted with a standard Italian eatery storefront: fresh sandwiches, flavored cornettis and rice balls, and other treats are presented in a glass display. Menu highlights include gelato, cornettis, made-from-scratch pizza, a selection of cafe beverages, and an array of packaged goods. Paolo’s Gourmet also offers a large gluten-free line for purchase, as well as in-house gluten-free dishes.
Photo by Jaison Paez
Sharing Their Culture
Owners Paolo and Lori Salvia are looking to offer the Westwood community an authentic Sicilian eating experience. “We decided to open up and bring our culture to the United States, so our products represent Sicilian influence,” said Lori. “We just like showing people the culture of who we are.”
ALTRU’s Bigger Mission
