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.
Release: LAWRENCE TOWNSHIP, NEW JERSEY – Old York Cellars, a vineyard and winery located in Ringoes, NJ, will be celebrating the Grand Opening of its new Tasting Room at Quaker Bridge Mall on January 26 and 27, with live music, wine and food samplings, tastings with the winemaker, the release of its new 2017 Cabernet Sauvignon, ticket giveaways, and a free gift for the first 50 guests to arrive each day. In addition to a gourmet light bites menu, guests can also order from special food menus at various times throughout the event. The featured food vendors providing these menus are: Flying Pie Guy (Sat. 11:30 a.m. to 2:15 p.m.), Fired Up Flatbread (Sat. 4:00 to 7:00 p.m.), Cheezen (Sun. 11:30 a.m. to 2:30 p.m.), and Oink & Moo (Sun. 3:00 to 6:00 p.m.). Details about the Grand Opening can be found at oldyorkcellars.com.
Quaker Bridge Mall is the winery’s second satellite location. After opening a tasting room at Bridgewater Commons Mall last January it didn’t take long for owner David Wolin to decide to expand. David said, “Bridgewater showed us how much mall-goers appreciate a local business selling artisanal products. It was less of a surprise that they were excited to drink wine in the mall.”
Bar, Shop, Lounge
After signing the lease at Quaker Bridge, the team quickly set to work creating what David calls “a little piece of the winery in an unexpected location.” The new layout includes a stone tasting bar, where visitors can sample wine, and a gift shop that features products made in collaboration with local artisans. Guests can also enjoy a lounge area that provides comfortable seating for guests to enjoy a bottle of wine and a gourmet light bites menu. The winery expects to open its outdoor patio to guests this spring. In addition to providing daily food and wine service, the Quaker Bridge Tasting Room also has a full calendar of specials and events. It is clear Old York Cellars is trying to create an environment that offers its guests a unique experience rather than a place to simply buy and drink wine.
The Winery
Old York Cellars’ wine is handcrafted by acclaimed winemaker Scott Gares at the vineyard and winery located in scenic Hunterdon County, New Jersey. Scott’s wine has won numerous accolades at international wine competitions including best NJ Sparkling Wine for his hand-riddled “Blanc de Blanc.” The winery is open to the public year round and features a full calendar of events. For more information about Old York Cellars Winery, wines, custom labels, or events visit oldyorkcellars.com.
Quaker Bridge Mall
Quaker Bridge Mall is located on Route 1 in Lawrence Township, New Jersey. It is New Jersey’s premier shopping destination with over 90+ stores, serving the communities of central New Jersey, its surrounding counties as well as cities in both New York and Pennsylvania. Among the 90+ stores, Quaker Bridge features Apple, Coach, Lord & Taylor, Macy’s, Michael Kors, Sephora, and much more. Quaker Bridge, a wonderful climate controlled indoor mall, has many exciting dining options from sit down restaurants such as The Cheesecake Factory to grab and go choices such as Daniel’s Ramen. For more information on Quaker Bridge Mall please visit us on Facebook facebook.com/shopquakerbridge and Twitter @QBMall.
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Please contact Narendra Haynes for more information.
Bourbon is projected to be a huge trend in 2019, and Salt Creek Grille – Princeton is offering its guests a one-of-a-kind cocktail experience to savor this spirit. To celebrate, Bar Manager Chad Landsberg shares his recommendations for the top picks this year along with food pairings, all available at Salt Creek Grille.
Best Sipper
Angel’s Envy Rye: This can be a bit of a rare find at most restaurants but it’s a home run in my book. This rye is finished in Caribbean rum casks to give it a unique and sweet finish. Their bourbon finished with port barrels goes along the same path. It’s going to be a bit more on the expensive side but well worth it to have a nice clean product with nothing to add—other than a nice ice cube.
Food Pairing: I would love the Angel’s Envy Rye with something nice and salty. Our bacon-wrapped shrimp appetizer is a perfect companion. Getting the sweet and smooth finish of the rye combined with the salty bacon flavor of the shrimp is a winning combo.
Best Mixer
Bulleit Rye: Overall, this is just a great product for any bar. It can be enjoyed neat but really shines when mixed in something like a Manhattan or Old Fashioned. The flavor is not overpowering in Bulleit which allows mixing and crafting with it a breeze. The vanilla, honey, and spice notes on this bourbon make it a winner on any cocktail menu.
Food Pairing: A Bulleit Manhattan would complement any great pork chop. The oaky flavors from the drink paired with the savory notes of a perfectly grilled pork chop are amazing!
Hidden Gem
Blanton’s Single Barrel: If you have not heard of this, that’s because its cult following drinks it all up as soon as a new bottle hits the shelves. It’s a very smooth and easy-to-drink whiskey. Awesome notes of citrus and vanilla are evident on the first sip. It’s amazing for the winter as it will warm you right up. If you can find it at your local bar or restaurant, please enjoy!
Food Pairing: This is a great dessert spirit. The butter cake here or some vanilla ice cream would go beautifully with this sweet and creamy bourbon.
Best Bang for Your Buck
Angel’s Envy Bourbon: I may have gushed a bit over the rye, but the bourbon is also a perfected crafted spirit. Another unique flavor in the whiskey world, due to the port barrels used in the maturation process to make the Envy. The best part about this spirit is its cost. Compared to other whiskeys like it, the price will be very close to your more common Cadillac brands such as Woodford, Maker’s, or Buffalo Trace. But the flavor is what separates this from the competition and makes it unique. The vanilla and toasted nuts flavors work beautifully with the sweet port wine finish.
Food Pairing: Just like the rye, anything nice and salty would be amazing with this bourbon. Anything with bacon would be great as well.
Tasting: January 25
Join the team at Salt Creek Grille – Princeton to sip, sample, and savor a collection of bourbon and whiskey uniquely paired with a three-course meal by Executive Chef Wally Weaver. The restaurant is teaming up with Allied Beverage‘s Craft Cocktail Specialist Steve Fetteto to take a trip down south with southern and midwestern style bourbons such as Clyde Mays, F.E.W., and Knob Creek. The dinner/tasting event is on Friday, January 25, at 6:30 p.m., and the cost is $125, all inclusive. Reservations are limited, so call 609-419-4200 to reserve your spot.
The bar is pretty long. At one end sat two folks well planted for who knows how long. Smack in the middle was a single man, so I took up the near corner where two stools sat tightly, side by side, and separated from the other barstools by a brass handle of sorts that was built into the bar. It felt cavelike inside: dark and warm with raw Edison bulbs boldly glaring in the otherwise dim space.
Who Served Me
Hannah, who’s been there a couple of years now. Sweet, if not a little timid for a bartender of such a local refuge. Her partner in crime, Ashley, was the complete opposite: spitfire and self-assured. Not even sure if Ashley was working but she piped in when I needed a firm response, as you will soon find out.
Bartender’s Favorite Bite
When I asked Hannah what she loved on the menu she said, “Well a lot of people order the…”
“Stop! Can’t be hearsay,” I said. “Must be first hand experience from you,” I said strongly, almost taking her aback.
And from nowhere, Ashley appeared, saying, “Well Hannah’s a vegetarian so there isn’t a lot she can really enjoy.”
Hannah quietly added, “I was gonna say the brussels sprouts, actually.” I had literally just ordered them as I was moments away from full-on-hangry status.
“Why?” I query to dig into her brussels sprout affirmation.
“Because they’re good?!” she says in a half-question, half-statement way with shrugged shoulders as she looks to Ashley.
I turned to Ashley to ask the same and she said, “I like the sampler—it has shrimp and scallops and clams. Really filling and good.”
The Vibe and My Vantage Point
The Ark has a deep, dark, bar feel that intersects neighborhood fisherman’s bar and cozy hideaway found deep inside the borders of Maine.
What Quenched My Thirst
Bee’s Knees
Bee’s Knees, $11 Well gin, St. Germain, honey, muddled lemon, and a splash of soda
Bullseye. Again, many flavors I love except they replaced the honey with simple syrup, which made it slightly more ordinary although for my flavor preference. Can’t go wrong with the basic combo of gin and St. Germain—it’s my jam!
What Fed My Soul
Brussels sprouts
Brussels Sprouts, $9.95 (on Specials-Tuesday menu) Fried and tossed in a balsamic wasabi sauce
I am a sucker for brussels sprouts. It’s an odd love, perhaps, but I’m done for when offered a brussel of any style, any version, any time, any place—I gleefully indulge. The portion was gargantuan—like an entire pound of brussels it seemed. Gorgeously crisp-yet-tiny little heads, still visible beneath their crispy, leafy cover. The depths of color were sumptuous and the aroma wafting up from the vinegary-sweet balsamic was intoxicating. Indeed, the entire tasty experience was a joy, especially the combo of crispy leaves and slightly al dente baby brussels. I could not at all detect the wasabi, which was a bummer as I was curious to see how this combo played against the textures. Alas, maybe next time.
Tuna tataki
Tuna Tataki, $12.95
Pan-seared rare tuna served with ginger and seaweed in a teriyaki wasabi sauce
Not what I expected was the thought bubble that would have burst had Hannah read my facial expression. I sort of felt like a kid whose parent just got her the best purple balloon ever and before I could even feel its weight in my hands, it floated to the heavens above—me staring in both disappointment and wonder. I had envisioned mounds of gorgeous tuna, in a fine teriyaki glaze, donned with wasabi flecks, over a seaweed base. Nope. Not even close. The presentation was seared tuna atop—oddly—almost julienned spinach salad with raw onion. The wasabi “drizzle” was more of a haphazard splash across only one piece of the tuna. While the tuna was tasty enough, the rest of the plate was so distracting I simply tried to eat around it. Ultimately, I enjoyed the tuna, seaweed, and fresh avocado but left the spinach salad and red onion as they didn’t complement the dish for me. To each their own, for sure.
Ark sampler
Ark Sampler, $15.95 Two clams casino, stuffed clams, shrimp, and scallops wrapped in bacon
With Ashley’s added tidbit about this and since I was experiencing a case of menu fatigue, this is what I ordered as my third and final taste of the evening. I never do well with clams casino. I guess it’s because I don’t like the peppers—I think they overwhelm the clam every darn time. Yet I persist and order the sampler despite their presence. The dish arrives and looks good enough. In retrospect, I should’ve ordered a burger or something hearty.
I take a long look at the clams casino on the plate and then bypass them, looking instead to the gorgeous and substantial shrimp. I dig in and to my delight, it was the perfect cook. I am a stickler about my shrimp consistency, especially when it comes to shrimp cocktail and scampi. And grilled. And sauteed. I know–I feel like Bubba in Forrest Gump! Anyway, they were really nicely done.
I move on and as I take my fork to the clam I cannot identify what is resting on top of the bready filling. I lift it with my fork and while it resembles slightly melted cheese, it takes me a moment to identify it as the fatty bit of a bacon slice. I move in and taste. Bingo. The clam was as I expected—not my thing but am guessing for those who love clams casino this one was up to snuff. The scallop was a bit “meh” and while I didn’t see stuffed clams, there were two larger-than-cherrystone-sized clams that looked roasted. I was already done so made no attempt to eat one.
What’s on Tap
I love that the Ark posts its on-tap beers and includes the alcohol content right there for ya! Here’s the list from Tuesday: Miller Light, Stella Artois, Yuengling Lager, Guinness Stout, Blue Moon Ale, Victory Winter Ale, Goose Island IPA, Big Kona Wave Golden Ale, Kane Head High IPA, Last Wave Coconut Porter, Sam Adams Cold Snap Wheat Beer, Cape May Extra Pale Ale, Southern Tier 2x IPA, Icarus Big In Sheboygan Amber Ale, Carton Belgian Dubbel, and Breckenridge Vanilla Porter.
Check with the bar for details and changes.
What’s Uncorked
A decent variety of grapes and labels including the following:
Whites
Chardonnay: J. Lohr, Hess Select, Kendall Jackson Sauvignon Blanc: Monterey Bay, Chateau St. Jean Pinot Grigio: Estancia, Vicolo Riesling: Schmidt Sohne Relax
Reds
Cabernet Sauvignon: Estancia Merlot: Estancia, Coppola Pinot Noir: Rex Goliath, Seaglass Chianti: Ruffino Shiraz: Black Opal Malbec: Colores Del Sol Red Blend: Black Ink
What Else to Know
Just past the original Brave New World, the Arkis on the northbound side of Route 35, just past the bend in the road where McDonald’s and Wendy’s distract. Guests can park in the few spots in front or across the street in the lot marked with the Ark’s sign.
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.
Empanadas from Anthony’s Cheesecake & CafePulled pork disco fries from Anthony’s Cheesecake & CafeChicken and waffles from Anthony’s Cheesecake & CafeTortellini and vodka sauce with grilled chicken from Anthony’s Cheesecake & CafeBlack and white cheesecake, carrot cake, and bread pudding from Anthony’s Cheesecake & Cafe
DJ Joe the Great (left) and the One and Only Nicky D
New Year’s Day 2019 somehow turned out to be a diner extravaganza: breakfast at the Malibu Diner in Hoboken and lunch at Tops Diner in East Newark. It became an overindulgent exercise under the pretext of celebrating the arrival of the New Year. It just happened. The day took on a life of its own.
First Stop: Malibu Diner
The roads throughout northern New Jersey were clear that morning (all the New Year’s Eve revelers no doubt were sleeping in after a late night of merriment), and the weather was mild, so I woke up early, walked the doggie, and then traveled east to Hoboken, the Hudson County town on the “Gold Coast” where Francis Albert Sinatra was born December 12, 1915.
I pulled into the Malibu Diner around 9 a.m., where locals were enjoying a morning meal. The atmosphere was pleasantly subdued on this “morning after.” The Malibu is a neighborhood diner. There were young couples with their little kiddies sitting in booths. French toast topped with fresh fruit was a good choice to kick off 2019. It was a delicious platter: strawberries, bananas and blueberries—red, white and blue. Happy New Year!
French toast topped with fresh fruit at the Malibu Diner
The Malibu is a relatively young diner, having opened in the early 1980s. Prior to that, this spot at the corner of 14th Street and Park Avenue was occupied by the old 14th Street Diner, a stainless steel eatery built by the Paramount Dining Car Company of Haledon, which opened its doors in the mid-1940s.
Lunchtime at Tops Diner
After returning home, I received an unexpected request to have lunch at the famous Tops Diner, located in East Newark, adjacent to the Clay Street Bridge. OK, let’s go! Over the years Tops has garnered well-deserved acclaim from the local press as well as national media outlets such as Thrillist and Time Out magazine. In 2017, Time Outrated Tops as the Number 1 diner in America. And Thrillist ranked Tops as the most “iconic” restaurant in New Jersey and put the eatery on its 2018 list of the 21 Best Diners in America.
The décor is lush and exquisite, the food is sensational, and the prices are quite reasonable. The diner’s bakery turns out decadent desserts and there’s a full bar and yes, a traditional diner counter. The coffee? Excellent, of course. There are two glistening, stainless steel espresso stations behind the counter, for those who might crave a high-octane cappuccino or doppio.
A caffeination station at Tops Diner
But what’s most impressive about Tops is the service. There’s a multitude of highly synchronized, good-natured women and men, dressed in the black Tops uniform shirt, moving at high speeds throughout the diner to deliver orders and respond to special requests from customers. The wait staff continuously flew through the kitchen doors, which provided brief glimpses of the highly animated, hard-working line cooks and food prep; a most impressive sight.
The place is a landmark and the diner’s glass-brick tower gives Tops its majestic look at street level. There was a line out the door on this first day of the year, but there are always lines out the door at Tops. Do a quick scan of the parking lot, and you’ll see license plates from throughout the country. Tops is admired by enthusiastic foodies and diner fans all across America; a “go-to” for anyone passing through the Garden State. Welcome to New Jersey.
Fans on social media rave about the seafood and meatloaf at Tops, but on this day we tried to keep lunch short and sweet. We sat at the counter—the best place to sit in any diner. My wife ordered and egg and cheese sandwich. The highlight of the dish, she said, was the tasty, tender brioche bun. My selection was eggs Benedict, a royal treat, with well-done, grated home fries.
Egg and cheese on a brioche bun at Tops DinerEggs Benedict at Tops Diner
All things considered, we decided to get dessert to go. The ride home became intermezzo. We laid out our goodies on the kitchen table: strawberry cheesecake and coconut pecan cookies. A slice of the cheesecake is one of the most heavenly things you can eat anywhere in New Jersey, day or night, anytime of the year.
Strawberry cheesecake from Tops Diner, at homeCoconut pecan cookies from Tops Diner, at home
I enjoyed two diner meals—breakfast and lunch—on New Year’s Day; a good way to kick off 2019. Bravo to the diner people who had the dedication and fortitude to hit the ground running and serve their customers on January 1. We count our blessings and look forward to the next year of diner adventures throughout the state.
Malibu Diner
257 14th Street
Hoboken, NJ 07030
201-656-1595
Tops Diner 500 Passaic Ave.
East Newark, NJ 07029
973-481-0490
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 is back in Florida for his Friday Night Food Tale and DJ Joe gets food at his wife’s favorite pizza place—Wyckoff Pizza.
Joe’s cheesesteak from Wyckoff PizzaBang Bang chicken from NBC Sports Grill and Brew at Universal CityWalk in Orlando, FL
Fattest Food of the Week
Nicky D has dessert at Universal CityWalk in Orlando and DJ Joe eats a lot of an appetizer at a party. (Oh Captain, My Captain doughnut from Voodoo Doughnut at Universal CityWalk in Orlando, FL, pictured at top.)
Cookie Jar milkshake from Toothsome Chocolate Emporium & Savory Feast Kitchen at Universal CityWalk in Orlando, FLHomemade pigs in blankets by DJ Joe’s friend Jessica—who knew?Brookies, Cookies & Cream sundae from Toothsome Chocolate Emporium & Savory Feast Kitchen at Universal CityWalk in Orlando, FL
Food Fight
DJ Joe and Nicky D go at it about the ice cream at Kilwins.
DJ Joe the Great (left) and the One and Only Nicky D
Topic of the Week
The Interview—Stokes Farm: The guys interview Farmer Ron from Stokes Farm and talk about everything from tomatoes to homemade doughnuts.
When a new restaurant opens up, yes I get excited, but when it’s a Mexican restaurant, my heart starts to flutter and my stomach begins to rumble. For most people, Mexican food means melted cheese—a lot of it—along with heaping servings of sour cream and meat. Well, Luna Verde Vegan Mexican Restaurant is about to change that image—for the better. (And if this article doesn’t convince you, check them out on Instagram.)
The members of the Hidalgo Family of Bradley Beach, owners of Luna Verde, also name Mexican food as their favorite. As a vegan family, parents Mahonrry and Eslin Morris, along with their son, Marel (who just happens to be an amazing guitarist), have wanted to share their love of delicious and homemade (vegan) Mexican food. When the right location became available, they decided to open a restaurant themselves.
The Regulars
After opening in July, they began to gain a quick following of not only vegans, but also foodies who enjoy made-from-scratch, flavorful, and innovative cooking. Located on Main Street in Bradley Beach, it’s very easy to drive right past their location. However, it’s what you eat that counts. Minimal signage and décor give way to bright and spicy salsas, rich guacamole, and plenty of tacos, burritos, flautas, and chimichangas.
Guac and Beyond
The guacamole is the perfect addition to their salsa and chips, which include three different salsas (all spicy), and are made from roasted and blended peppers, tomatillos, and more. The Tacos Dorados dish features four crispy, rolled-up tacos (similar to a taquito) stuffed with your choice of tofu or seitan, which is then topped with chopped lettuce, guacamole, and cream, and served with rice and beans.
However, the Tinga Tostada took home the prize, featuring three crispy open faced corn tortillas topped with smashed black beans, tempeh that’s cooked in a spicy chipotle sauce, lettuce, and “cheese,” and served with rice and pico de gallo salsa.
Normally, I’m not a huge fan of tofu, seitan, or tempeh, but the crew at Luna Verde has these vegan staples down—nothing chewy or out of sorts here. Instead of feeling like a meat replacement, they felt like the stars of the show.
We ended our meal with a tres leches cake (sans leche, of course) that could have fooled any carnivore. Perfect for those on almost any diet plan (or no diet plan), Luna Verde is not only vegan, but many of the items are gluten free. Most importantly, the dishes are delicious no matter what type of food you prefer to eat.
In addition to other classic Mexican menu items, there are plenty of dishes that stand out including the No Camarones a la Diabla that feature plant-based Mexican deviled “shrimp” with plenty of veggies in a roasted pumpkin seed and chili de arbol sauce. Then there’s the sweet pineapple tamales that have good-for-you turmeric. (Really, it’s just one more reason to eat dessert!)
Photo Courtesy Luna Verde Mexican Restaurant
Community-Minded Dining
Lastly there’s the Todo Corazon Community Bowl that gives back. Inspired by Café Gratitude in Kansas City, MO, the Hidalgo family took the idea of a plata para todos (a plate for everyone) to heart, offering friends and guests to give back to those who may not be able to afford a full-priced meal. Guests can contribute to the funds or, for those in tighter situations, the bowl is just $4.
“Thanks to the kindness of friends and guests, we have a dish for those who are in need of a warm and hearty meal,” said Eslin Morris. “With our community bowl and every item we serve on our menu, love, respect, and kindness are also served.”
“We are constantly blending, chopping, mixing, and cooking to keep everything fresh,” said Morris. “And yes, everything is made to order.”
Hours Tuesday through Thursday, and Sunday: 3 to 9 p.m. (dinner) Friday and Saturday: 3 to 10 p.m. (dinner) Saturday and Sunday: 10 a.m. to 2 p.m. (brunch)
The bar was packed on this New Year’s Eve day—with the regulars who knew the bartender by name (Erin) and had clearly been settled in for a while. I walked in and headed straight to the end, near the convenient ATM. (When I arrived, there was only one place to sit!) The biggest complaint was how the chairs screeched across the floor with the slightest adjustment. My partner in crime (my of-legal-drinking-age godchild, Justin) and I stood out like sore thumbs as it was—clearly not regulars, clearly not from “these parts,” but we were made to feel welcome nonetheless.
Who Served Me
Erin, who came from somewhere other than behind the bar, which was vacant when we settled in. At first, I helped myself to the Tailgate* and regular menus. Then Erin came flying over with a beaming smile and a “Hey guys, how are ya?” Loved her energy!
Bartender’s Favorite Bite
As we ordered the wings and fried green tomatoes I asked Erin to select a third item—whatever was her favorite. “Oh I’d go with the pretzel bites because the sauce is so, so, so good,” she said. “The way the pretzels have the coarse salt, too, and then dipping them in the sauce…it’s really, really good.” As she describes the dish, her hands gesticulate between the size of the pretzel bites, about two inches wide, to a full thumbs-up by the time she finishes saying the word goooood.
The Vibe and My Vantage Point
The vibe is quintessential neighborhood bar. A small stage is set back toward the kitchen, for the weekly live music.
TCP, which I now call it (and to which the regulars would surely object), is the kind of place where you either belong or you sort of don’t. We definitely did not, but the entire crowd was super chill, super friendly, and welcoming. But you know what I mean, right?
What Quenched My Thirst
Bloody Mary
Bloody Mary with a topper of Absolut Pepper, $8 (price increases $1 after dark) Well vodka, Bloody Mary mix, garnished with celery and green olives, and topped with Absolut Pepper for extra zing
Spicy goodness and perfect to cure the little bit of a headache left from the previous night’s beer consumption. Nothing spectacular—just a solid, strong, kicking Bloody Mary to cure what ails you.
What Fed My Soul
Fried green tomatoes
Fried Green Tomatoes, $8 With homemade horseradish sauce
Despite the fact that TCP presents as a full-on neighborhood sports bar, the menu is robust. Even the website boasts, “Come for the beer, stay for the food.” I decided if they were bothering to put these gorgeous babies on the menu, they had to be good. YES, SIR! I was indeed correct. Rolled in a homemade crusty goodness of plain breadcrumbs and cornmeal (to my best guess), the tomatoes were tasty and juicy. They were not at all overfried and the horseradish sauce—definitely from scratch—added a lovely element to the delicious crispness of the crust and faintly sweet flavor of the tomatoes.
Jumbo house made BBQ wings
Jumbo house made BBQ Jumbo Wings, Boneless $11 ($8 on Tailgate menu)
Served with blue cheese
Holy yum, Batman! These glorified, homemade chicken nuggets of goodness had just the right level of crisp-to-chicken ratio. The crisp was flavorful even beneath the spicy, sweet, peppery bbq sauce that was generously tossed on. Once the bites are dredged thoroughly through the chunky blue cheese and that first bite goes into your mouth? Genius!
Pretzel bites
Pretzel Bites, $7 With beer cheese dipping sauce
If Erin hadn’t made the recommendation there’s NO WAY I would have ordered this. I had just been at the Asbury Festhalle and Biergarten the night prior and ate my fair share of ahhhhmazing hot, fresh pretzels. But let me tell you something about the beer cheese sauce—it’s so gosh darn magical that I’m fairly certain it was made by unicorns on Planet Cheese Beer! It was creamy and tasty and gooey and so clearly a departure from the Velveeta nonsense I expected that I was just about giddy. So much so, in fact, that I was willing to overlook one small detail: that I think whomever made the “bites” over-nuked them, making the last several on the plate more like small rocks. It mattered not; I would order them again just to eat the cheese sauce!
What’s on Tap
As I celebrate the one-year anniversary of my column, I introduce to you this section as well as What’s Uncorked (below), which will cover wines offered at each of my stops.
Currently, TCP has the following on tap, through January 7: Carton Boat, Otter Creek Drip Drop Coffee Stout, Heineken Light, Devils Backbone Danzig, Shock Top, Long Trail Green Blaze IPA, McKenzie’s Black Cherry Hard Cider, New Belgium Fat Tire, Carton This Town, Victory Winter Cheers, Bud Light, Miller Lite, Yuengling, and Guinness.
What’s Uncorked
Not that it’s a surprise to any of you, but TCP does not have a wine list. White and red are available at the bar, but ask upon arrival as brands change often.
What Else to Know
Just down from Bahr’s Landing, the Chubby Pickle cannot be missed with its striking green exterior and crooked lamppost in front. Guests may park on the street as there is currently no parking lot. ATM on premises.
When to Show
Bar
Monday through Friday, 11:30 a.m. to 2:00 a.m.
Saturday and Sunday, 8:00 a.m. to 2:00 a.m.
Kitchen
Monday through Friday, 4:00 p.m. to 10:00 p.m.
Friday, Noon to 11:00 p.m.
Saturday, 11:00 a.m. to 11:30 p.m.
Sunday, 11:00 a.m. to 10:00 p.m.
Chubby House Monday through Friday, 11:30 a.m. to 6:00 p.m.
Saturday and Sunday, 8:00 a.m. to 4:00 p.m.
Know Before You Go!
*Tailgate menus are available during NFL games. Please check the website for more information.
I am not usually one for outright gushing, but when I say “You need to get to this place,” believe me.
Executive Chef Can Alp, who was born in Turkey, has designed a menu that blends Middle Eastern dishes with European influences. For instance, his delicious muhammara is made with a sweet pumpkin puree instead of the usual red peppers and has a slightly spicy finish.
Pumpkin muhammara (Photo courtesy of Zeugma Grill.)
In his dish called Beet Heaven (below), he takes labneh, the creamy yogurt spread popular now at many restaurants, and adds organic baby beets and lemon for a wonderfully bright and flavorful dish.
Beet Heaven
Rip a piece of his homemade pita bread to drag through the sauced eggplant, redolent with green peppers, onion, and garlic, and you’ll be in heaven.
I could have made a meal of the manti and the borrek, two items I was not previously familiar with. Manti are terrific little Turkish dumplings stuffed with shiitake mushrooms in yogurt sauce, and drizzled with paprika oil and parsley oil. Chef Alp rolls pastry and stuffs them with spinach and feta to create the delicate borrek.
Borrek
Not to be missed if you are a fan of grilled octopus, Zuegma’s rendition is worth the trip. I enjoyed a hearty serving with grilled zucchini, topped with roasted pumpkin seeds, roasted cherry tomatoes, and a fabulous Kalamata olive dressing.
Salad, Entree, and Dessert
Looking for a salad but craving something a bit different? Try the roasted artichoke and kale salad and you won’t be disappointed. A beautifully composed dish of baby arugula, artichokes, kale, mixed greens, cucumbers, cherry tomatoes, sunflower seeds—all blended together with a light lemon balsamic dressing.
For my entree, I chose the grilled lamb chops. Although they were cooked slightly more than my requested medium-rare, they were seasoned perfectly, and served with a delicious black garlic roasted eggplant puree, a bit of harissa sauce, and a delightful side of fresh mint, arugula, and parsley.
Chef Alp does double duty as Zeugma’s pastry chef, and wowed us with what’s known as the Z-Chef Special (below). You can definitely see how his prior experience in Paris continues to influence him here. He takes delicate French meringue, whips pastry cream with strawberries, and plates it on a gorgeous lake of raspberry sauce.
Z-Chef SpecialPoached pear
As if that wasn’t enough, he brought us a delectable warm, dark chocolate fudge brownie topped with pistachio gelato and crushed pistachio. And then, the pièce de résistance: a beautiful poached pear soaked in a spiced red wine with “floss” halvah and vanilla bean gelato, in a sangria reduction! Magnifique!
I loved that much of Zeugma’s menu is designed for sharing. Take advantage of the menu sections labeled “mezzes” (small appetizers) and “in the middle,” (slightly larger plates) and craft your very own Mediterranean feast.
Hello Again
To re-confirm my original sentiment of “Get yourself to this place!” I went back anonymously. And I’m happy to report that the food and service were just as good as I originally experienced.
Zeugma is BYO but is also a retailer for California’s Domenico Winery, selling both full and half bottles (no wine by the glass).
Zeugma is open for lunch Monday through Friday, dinner every day, and brunch Saturday and Sunday.
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 some stir fry (pictured at top) at Hibachi Grill Supreme Buffet in Wayne, NJ, with his dad. Meanwhile, DJ Joe takes a trip to the Palisades Mall in West Nyack, NY, and pays Buffalo Wild Wings a visit.
Boneless buffalo wings with buffalo dry rub seasoning from Buffalo Wild Wings at the Palisades Mall, in West Nyack, NY
Fattest Food of the Week
Nicky D shows Taco Bell some love and DJ Joe has a leftover snack from Christmas.
Crunchwrap Supreme
Cheesy Gordita CrunchDJ Joe (left) and Nicky D
Food Fight
DJ Joe and Nicky D debate Taco Bell.
Topic of the Week
Making Restaurants Great Again: Charlie Brown’s: The guys offer suggestions on how Charlie Brown’s could revitalize itself.
New Jersey’s acclaimed Restaurant Latour at Crystal Springs Resort reopened in December after a complete renovation featuring a stunning new design and a brand new menu. (Photo at top by Michael Tulipan.)
Since opening in 2004, Restaurant Latour has garnered accolades like multiple inclusions on New Jersey Monthly’s Best Restaurants list, four-star reviews from the New York Times and the Star-Ledger, the prestigious Wine Spectator Grand Award (since 2006), and a recent induction into Wine Enthusiast’s Hall of Fame.
The New Space
Crystal Springs Resort CEO Julie Mulvihill and COO Robby Younes re-envisioned the space for the modern dining experience. Their goal was to bring the area’s rich forests into the dining room with plenty of natural and reclaimed elements, including real tree bark, stone from local quarries, caribou hides, and more.
Photo by Michael Tulipan
INC Architecture & Design, well known for hotel, restaurant, and residential designs in Manhattan and Washington, D.C., was selected to lead the design process, and Restaurant Latour marks the firm’s first hospitality project in New Jersey (other area projects include the latest Momofuku in NYC and 1 Hotel in Brooklyn).
Guests step off the elegant, dark-hued elevator into a new lobby built just for the restaurant and are guided through an entryway into the striking new dining room. One of the most stunning features is the wall panels made of bark salvaged from fallen trees. At night, the ceiling glows with more than 100 lights, casting an even, shadow-free glow on the room. The antique light fixtures on the walls and in the elevator are from the early 20th century and sourced from Europe.
Photo by Michael Tulipan
The wool carpet was hand-woven in Barcelona, Spain, and took eight months to complete. The tables and chairs are all custom-made, with the unique chairs being particularly interesting. Each is upholstered in moss-green mohair and has an outer back panel of caribou hide sourced from Alaskan hunters. Many New Jersey artisans had a hand in creating the furnishings, including distressed mirrors and plates handmade by Sussex County artisan and potter Bonnie Hull.
Some current highlights include foraged mushrooms with multiple preparations of locally picked mushrooms, accompanied by spigarello and miso fudge; New Jersey lobster with lion’s mane mushrooms poached in lobster stock and Scottish wild hare in three preparations—loin with a farce (stuffing) of leg meat, parsley, chives and egg; roulade first sous-vide and then seared; and a petite rack. The restaurant will also feature a new Homage Dish every month that pays tribute to a different culinary legend. This month’s is squab two ways, stuffed with foie gras and confit leg, with wild sorrel and truffle, inspired by a famous quail dish created by the late chef Joël Robuchon.
Somm Table
There is also a six-seat Somm Table, which offers an entirely new experience at Restaurant Latour. Made from local quarry stone and supported by reclaimed train trestles, the Somm Table is designed to explore wine and the world’s finest ingredients. With communal seating and an area displaying wines and decanters, this table is less formal than the rest of the restaurant and especially great for solo diners or guests who do not want the full dinner offered at Latour. A selection of small plates includes three types of caviar, Mangalitsa Lardo, and a bento box of Miyazaki beef, considered to be one of the world’s best and most exclusive meats. Wine Director Susanne Wagner has chosen a list of unique wines to pair with the dishes, available in 3-oz. pours and full glasses. In keeping with its more casual nature, reservations are not required for the Somm Table.
Topic of the Week
