The masters of mesquite at Salt Creek Grille – Princeton are sharing tips for your Labor Day cookout. With a few simple strategies, you can feed a hungry crowd at your outdoor bash and keep everyone coming back for more.
Pork chop
Brine all white meats. Find your favorite two-hour brine recipe for chicken, turkey, wings, pork chops, and even fish. A simple brine technique will add flavor and moisture to all things that could dry out on the grill, smoker, or picnic table. Experiment by incorporating fresh herbs and have fun!
Citrus shrimp
Go for the whole grain Dijon mustard! We spice up any salad (potato, macaroni, greens) by adding whole grain Dijon to dressings or aiolis, marinades, and BBQ sauces. It’s also great for sausages and brats. Take some of those leftover fresh herbs, and come up with a variety of signature mustards for breads, sandwiches, dogs—really anything at your BBQ!
Creek Burger
Herbs, herbs, herbs! Build fresh beverage garnishes for delicious drinks like a fresh lavender-infused lemonade, sweet tea with honey and mint, or mint julep. Work herbs into your food for mouth-watering appetizers such as BBQ-bacon-wrapped shrimp with chives or meatballs skewered with fresh rosemary.
Burritos without the guilt! What better way to celebrate National Dog Day than with a little Chipotle? On Sunday, August 26, visit your local Chipotle at any New Jersey restaurant to contribute to their efforts to support local animal rescue organizations. Mention this fundraiser at the register to have one THIRD(!) of your total bill donated toward efforts in finding every animal’s forever home.
Laurie Shalow, chief communications officer at Chipotle, says, “Chipotle is proud to work with these four local organizations to help support their shared initiative to rescue, care for and find homes for animals.”
Don’t miss out the chance to help these pups find a loving home and of course, another reason to visit to make a Chipotle run. “Chipotle is a brand with demonstrated purpose and believes in giving back to its communities,” says Shalow. Give back and eat with purpose.
When I walked in, the bar was packed! I took a seat almost directly inside the entrance. It was too late when I realized I was going to be dealing with everyone passing from bar to dining room proper, and that was not going to work. I got up and headed to the ladies room. When I returned, much to my delight, bar seats were clearing at a rapid pace. I walked to the front of the building, closest to the water (beyond the massive parking lot) and took a seat at the short side of the bar. I had a full view into the entire space. Then, just as my drink was set in front of me, I moved for the last time: all the way to my favorite seat, right at the corner of the bar. Now I was facing the door with a full view of kitchen window, bartenders, and guests coming and going. Third time’s a charm!
Who Served Me
More than one bartender was working the very active bar. First, it was Liam, who recommended his favorite cocktail, the Ginger Drop. Steve took our order, and served our supper, yet every time we needed a refill, Liam seemingly magically appeared and was somehow able to shake a cocktail vigorously while making my date another Stoli and soda.
Bartender’s Favorite Bite
Some bartenders seem to truly love the menu, know it well and speak from the heart when I ask this question. Some sell it a little more. Liam fell into that second category—he did a great job pointing out lots of good choices between the regular and small plates menu available at the bar and high tops.
When Liam asked “which menu” in response to my query and I reiterated that this was about “his” favorite bite. He said, “On this menu I like the tuna tartare…” and then also told me about five others dishes he liked.
The Vibe & My Vantage Point
Lively—hopping, fun, but not overbearing or too loud. Lots of movement. The tables on the outside deck were well filled for a Tuesday night and inside was popping. Hardly a seat remained but once I settled into the corner spot, I loved watching the two doors to the outdoor seating area open and close with the active wait and bus staff bustling about. The action by the kitchen window is always fun. I love the wine case divider that separates the bar from the dining room and the touch of an antique glass case that sits between the mens/womens rooms. The round mermaid-inspired, stained-glass window that sat atop the front side of the bar almost went unnoticed until the light started to dim; it illuminated the space and brought with it a very cool vibe indeed.
What Quenched My Thirst
Ginger drop
The Ginger Drop, $12 (seasonal) Ginger Belvedere, Domaine de Canton, fresh lemon juice, rosemary, candied ginger
Holy yum! Strong, spicy, sweet, tart, icy. This was a really unusual drink, albeit it a little sweet for what I typically like. Apparently my concern for its sugary essence didn’t override my need for a second. It reminded me of Christmas cookies I make, with candied ginger. The cocktail is pretty, inventive, tasty, and made with a significantly heavy hand. Cheers!
What Fed My Soul
Since I started this column a few months ago, I have only been this impressed with the overall experience one or two other times. Each and every dish had something spectacular about it: something remarkable. Something memorable, which is my favorite quality of all. Something worth coming back for—and Shipwreck has several return-worthy dishes.
Warning: a feeding frenzy ensued as I had my husband by my side, which certainly doubles the pleasure. While he indulged at the raw bar, I chose not to include it as I wasn’t into eating oysters for a rare change (and I didn’t like the way he dressed them).
Tuna sushi tempura
Tuna Sushi Tempura, $10 Japanese dipping sauce
This is pretty much my Japanese food fantasy, and a far better idea than tempura ice cream! Something about the super-light coating covering the chewy seaweed created a great feel with the first bite. The stickiness of the sushi rice only enhanced the feeling inside my mouth as the flavors of exploded—wasabi, gorgeously supple tuna and the done-right chewy sushi rice. The dipping sauce was a heavy sesame-soy combo adding extra crunch and an earthiness that balanced the other flavors infused in each bite. I could have eaten a second order.
I have so much to say, but I’m trying to employ the less-is-more approach. I actually recommend you stop reading this now and get straight over to Shipwreck to experience this amazingness yourself. It’s. That. Good.
Listen, I’m with some of you, burrata is burrata is burrata. However, it’s always the accoutrements of the plate that send me in one direction or another. It’s what drives my entree choice 90% of the time. This was no different.
I cut into the burrata and made sure to slice the prosciutto into even strips so that each delicious bite could include a tiny taste of each ingredient. The rich romesco rested at the bottom of the pile of beautifully arranged fresh veggies. The unlisted ingredients included lovely grape tomatoes and the chunks of marinated artichoke were cubed into tiny little morsels of delectable goodness. The balsamic was no ordinary vinegar—it was a glaze for sure and has either a fig or blackberry essence to it. It didn’t seem like run-of-the-mill glaze at all. The few leaves of arugula, dropped around the plate, added another layer of complexity along with the briny olives. It’s the kind of dish that reminds us that real chefs are scientists: they gently balance taste with structure, textures with temperature. And true art was also expressed in this special dish.
George’s shrimp
George’s Shrimp, $15 (bar menu only) Feta cheese, olives, tomato, garlic, hot peppers, thyme, red onion, olive oil, lemon
Being married to a Greek guy, I’ve had a lot of Greek-inspired dishes in my day. I’ve learned to cook legs of lamb on the grill (and no, we do not use Windex to cure all ailments). However, this dish had a special addition that that made my inner Italian girl smile with delight: nice, hot, fresh green peppers—I couldn’t tell if it was a fresh jalapeño but that’s my best guess. The feta was super light and not overly salty, allowing the taste of the fresh shrimp to shine through the lightly cooked red onion and tomatoes. Super fresh, clean, and totally delicious. My only complaint? The dish could have used one more shrimp or a bed of orzo underneath to give it a little more weight. Otherwise it really worked.
Petite surf & turf
Petite Surf & Turf, $24 (bar menu only) Grilled 5oz filet mignon and basil butter poached lobster tail with French fries
I have finally grown up! I actually got super psyched when I saw this on the bar menu! An insane price and the description was simple and drew us right in. SOLD! The elegant presentation of the filet and tail atop the buttery and lightly green basil butter (outstanding!) absolutely worked. The fries and the meat were perfectly prepared. The lobster tail, fresh water, was tender and sweet and the ideal complement to the filet. Absolutely insane. Run, don’t walk.
Beyond the Bar
Shipwreck is a fabulous spot that’s standing the test of time. My first visit was at least 15 years ago and it’s been consistently fantastic ever since. The restaurant boasts a fantastic raw bar and has a bar menu that rivals none. Generous, varied, and filled with delights. Weekday happy hours start at opening and last a couple of hours. Ask about their specials—sometimes the bar is so busy they may forget to mention them. (The special on this visit was a veal chop, which, even though I don’t eat it, I wanted to try it!)
Happy Hour
Tuesday through Thursday, 3:30 to 6:30 p.m.
Friday, 5:00 p.m. to close
Saturday, 1:00 to 5:00 p.m.
When to Show
Monday through Thursday, 5:00 p.m. to 10:00 p.m.
Friday and Saturday, 5:00 p.m. to 11:00 p.m.
Saturday, 5:00 p.m. to 11:00 p.m.
Sunday, 4:00 p.m. to 10:00 p.m.
Know Before You Go! Prices, hours, and menus are subject to change. Please check the restaurant’s website for the latest information available.
When you purchase wine at a New Jersey restaurant or shop, you are actually making a connection to the area, the family, and the traditions that have produced the wine. Georges Duboeuf is a renowned winemaker from the Beaujolais region of France and his brand’s selection can be found in restaurants and markets throughout New Jersey.
A Bit of History
For more than four centuries, the Duboeuf family has been producing wine. Georges is recognized worldwide for his dynamic spirit, sense of community, and the desire to produce the fine wines. He created Les Vins Georges Duboeuf in 1964 when he also began his wine merchant business by selecting, bottling, and selling fine French wines from the Beaujolais and Mâconnais regions of Burgundy. Now, over 50 years later, Georges and his son, Franck Duboeuf continue their distinguished winemaking traditions.
Georges and son Franck Duboeuf
The Region
The Beaujolais region is located north of the bustling city of Lyon and is easily accessed by car or train. Beaujolais is a band of fertile hills that spans about 35 miles north to south and is approximately nine miles wide. Its vineyards are situated along the picturesque Saône River, where winemakers have crafted wine since the days of Ancient Rome. Beaujolais has one of the highest vine density ratios of any major wine-producing region in the world. Because of its temperate climate, crops flourish in the area with the Gamay grape having the highest yield. People often tour the area to engage with the wine community and experience the beauty of the landscapes. Visitors can also enjoy strolling the streets of charming villages like the Golden Stone Village or Oingt, hiking to the top of the Rock of Solutre (pictured at top), and visiting Le Hameau Duboeuf, where a fascinating 15-room museum tells the story of centuries of winemaking and culture.
In New Jersey
Several restaurants in New Jersey have wine lists that include Les Vins Georges Duboeuf. For those who like to dine along the Jersey shore, the Breakers Hotel in Spring Lake serves Duboeuf’s Beaujolais Villages and their Pouilly-Fuissé.
The Peacock Inn in Princeton has a well-curated wine list by Georges Parkinson, their certified sommelier, with the Court of Master Sommeliers. The Inn serves a number of wines that include Domaine des Quatre Vents Fleuri and Jean Ernest Descombes Morgon. Parkinson commented, “The Duboeuf wines that I have selected for our wine list pair very well with our American Mosaic culinary program. They are fine representations of the terroir.”
Georges Duboeuf Beaujolais Nouveau is wine produced from the first harvests of Gamay grapes. It becomes available annually on the third Thursday in November, known as Beaujolais Day. You will see a good deal of the Georges Duboeuf Beaujolais Nouveau served and sold in New Jersey. 2018 marks the very first year that they are debuting Georges Duboeuf Rosé Nouveau, a wine that is certain to be well received with the rising popularity of rosé wines. In fact, The Peacock Inn is planning a special pairing dinner for Duboeuf’s Beaujolais wines.
Wine drinking is an experience in itself. A sip of Les Vins Georges Duboeuf can take you on a journey beyond New Jersey, to another place known for its beauty and agriculture: Beaujolais. And as they say in France, “Santé,” to your health.
Additional Details
Quintessential Wines, based in Napa, California, is the exclusive import, marketing and sales company for Les Vins Georges Duboeuf. For information, click here.
To learn more about Le Hameau Duboeuf, click here.
Provence France is known for producing quality rosé wines that are, for the most part, affordable. With so many options on the market, it can be intimidating to pick a rosé that’ll be delicious and at a price that won’t break the bank. I recently sampled two that just became available in New Jersey that are well-worth a try: Inspiration Rosé (shown below, at left) and UP Rosé (shown below, at right).
2017 Berne Inspiration Côtes de Provence Rosé
I was really impressed by this rosé: truly summer in a glass. It would be perfect as a summer sipper or paired with appetizers an outdoor party. And this wine received an 86 points from Wine Enthusiast, if you’re into that sort of thing.
Look: Pale peach-colored in the glass Smell: Light strawberry/cherry aromas with some floral notes Taste: Flavors of tart strawberries with some pomegranate notes Texture and finish: Light, bone-dry wine on the finish with great acidity Pairings: Light appetizers or fish, aperitif Style: Rosé wine Grape type(s): Grenache (70%) Cinsault (20%) Syrah (10%) Region: Provence, France Price: $19.99
2017 Urban Provence UP Rosé
Very food-friendly with richness and a creamy mouth-feel – just delicious. Lovely red berry/fruit and spiced notes make for a bit of a departure from other Provence rosé wines.
Look: Bright pink-colored in the glass. Comes in the most beautiful, intricately-etched bottle. Smell: Fresh strawberry/raspberry aromas with some floral notes Taste: Flavors of tart cherry with some floral and spiced notes Texture and finish: Nicely balanced, medium-bodied, dry wine with nice levels of minerality and acidity Pairings: Grilled fish, roasted chicken or pork Style: Rosé wine Grape type(s): Grenache Noir (45%) Cinsault (35%) Syrah (15%) Rolle (5%) Region: Provence, France Price: $19.99
The wines are available at many locations across the state, including the following:
I entered Cubacán from the street, then headed back into the space and hung a right before hitting the back doors, which lead to the outdoor seating area with great views of the Asbury boardwalk and stunning Atlantic Ocean. I headed straight to the end and plopped down in the second-to-last seat at the bar, just before the doorway leading into the cantina.
Who Served Me
Austin, who has worked at the bar for a time now, and she had the demeanor to prove it. She’s equal parts present and running. (Bartending on the boardwalk is no easy gig, ya’ll!)
Bartender’s Favorite Bite
When I ask Austin her favorite bite, she calls back to me and rapid-fire whispers, “Tostones con pollo, fried smashed plantains, tri-color peppers, shredded chicken, sofrito, garlic, jack cheddar, pico de gallo.” Her words are spoken so quickly it takes a review of the menu for me to fully comprehend what I just heard.
The Vibe & My Vantage Point
I was here years ago with dear friends and frankly, we consumed SO MUCH fabulous sangria that I mostly remember the drinking, the fish dish I had, the laughter with our friends, and the intimacy of our booth. At the time, I never realized how small the dining room was. Today the vibe was bright and lively, the outside seating which I had a good shot of, was hopping and the ocean view was, as always, spectacular. Sitting toward the bar’s end, I could not see into the dining room but could fully put my people-watching skills to work for both the boardwalk and the tall tables of four behind me.
Frothy and fabulous was the first thought that crossed my mind as I sipped this simply presented margarita. It was difficult not to slurp all that deliciousness in at once. This drink was clean, spicy and not at all sweet, which I found surprising. I was a bit disappointed that it didn’t come with a little frill, but the perfect froth of the margarita made me happily forget all about it the moment I took my second sip.
What Fed My Soul
All of the dishes I sampled were from the $5 Tapas/Happy Hour menu, regular prices also listed.
Mejillones
Mejillones, $5 (regularly $13)
Blue bay mussels, fennel, jalapeño sofrito, salsa verde
The presentation was delightful, with a small iron skillet atop a white plate. The server lifted the top upon placing it in front of me, and a large spoon sat aside the mound of miniature mussels powerfully wafting with an aroma reminiscent of pesto. The first bite revealed a delightful little mollusk, complete with all the texture and taste of the sea you’d expect. The mussels were plump and tender and without a trace of sand. However, the salsa verde lacked the pop I was expecting from the fennel jalapeño described on the menu. It did, in fact, taste like pesto with a heavy hand of basil and the sofrito added a great amount of delicate moisture to the bottom of the dish. Don’t get me wrong, I enjoyed it, and the sauce was sumptuous, but this selection was definitely not served as it was described or as I anticipated.
Slider de Cerdo
Slider de Cerdo, $5 (not listed on regular menu) BBQ pulled pork, housemade coleslaw
The sliders arrived in an unconventional format, served open faced on a sliced, unseeded, French-style loaf bread. There was no coleslaw in sight and a small mound of unmelted shredded cheese sat beneath the pulled pork. Again, the description belied the dish that arrived. I took my first bite, still thinking about the coleslaw and found the bread delightfully soft and a welcome companion to the hearty pulled pork. Not too saucy, the pulled pork was tender and the slight bit of cheese was easily identified in each bite. It added a nice contrast to the sweetness of the BBQ. Next time, I’d ask for the side of slaw.
Empanadas
Empanadas, $5 (regularly $11) Chorizo, chicken, cheesesteak, or Cubano
I ordered the chicken, and mind you, having just enjoyed an empanada from Fuze over the weekend, the bar was set ridiculously high for this next experience. When it arrived, I passed judgement based on the presentation but kept my mind open to the possibility of greatness. Did I find greatness? No. It was fine if not a little underwhelming. The crusty shell of the empanada was on the dry side. The center was lackluster in its combination of the traditional ingredients of pulled chicken, peas, carrots, and spices, which were somewhat lost amidst the density of the empanada shell. I would try them again, if only to give the kitchen a fair shot.
Beyond the Bar
Cubacánis in a great location at the heart of the Asbury Park boardwalk. You’ll find beautiful views of the ocean and a lovely place to stroll and people watch after your visit.
Happy Hour
Tuesday through Thursday, 3:30 to 6:30 p.m.
Friday, 5:00 p.m. to close
Saturday, 1:00 to 5:00 p.m.
When to Show Monday through Wednesday, 11:30 a.m. to 10:30 p.m.
Thursday and Friday, 11:30 a.m. to 11:00 p.m.
Saturday, 11:30 a.m. to 11:30 p.m.
Sunday, Noon to 9:30 p.m.
Know Before You Go! Prices, hours, and menus are subject to change. Please check the restaurant’s website for the latest information available.
Cubacán 800 Ocean Avenue
Asbury Park, NJ 07712
732-774-3007
This article was not paid for, nor influenced by, the restaurant/bar featured in this column.
A Lady Walks into a Bar™ is owned and trademarked by Gabrielle Garofalo.
If you’re not sure about whether BBQ is a big thing here in the Garden State, let me assure you, it is. And it’s getting bigger all the time.
New Jersey has been crowning BBQ champs at this state eventsince 1999. I had the pleasure of participating as a judge at this year’s competition, which took place July 14 and 15, in North Wildwood. The NJ State Barbecue Championship benefits the Anglesea Volunteer Fire Company, which has served the community since 1897.
The Event
Besides BBQ, the three-day Anglesea Blues Festival, spread out across several streets near the beach, also features cooking demos, vendors offering all sorts of goodies, and fabulous live music all weekend.
The NJ State BBQ Competition is sanctioned by the Kansas City Barbeque Society (KCBS), and BBQ teams compete not only for the glory but for $10,000 in cash and prizes. In addition, the NJ grand champion is automatically entered to compete in the World Food Championships, which take place in November, in Alabama. The total prize purse is $300,000, so this is kind of a big deal.
The Judging Experience
You may be wondering “How hard is it to judge BBQ?” I’m here to tell you “It’s a tough job, but…” you know the rest. To give you a peek into what it’s like to be a BBQ judge, follow along.
For premiere events such as this one, certified KCBS judges apply six months in advance for a coveted spot. This year, all the slots were filled the first day registration opened. Most BBQ competitions are two-day events. We start the day with a mandatory judges’ meeting, where the rules are reviewed. Judges are then seated, six to a table (this competition had approximately 60 judges total, but only 54 the first day), and after some casual introductions and catching up with judges we’ve met at previous events, we get ready to eat!
The first day’s entries at the NJ event included an Iron Chef competition, for which the teams had to cook—using only their grills and/or smokers—a dish using a mystery ingredient that would only be revealed the night before at the cook team meeting. This year, the secret ingredient was ground bison. My table had eight samples, which included everything from bison empanadas, to bison meatloaf, to bison meatball sandwiches, to bison wontons.
Next, we judged BBQ sauces, and finally desserts. Desserts are where the BBQ teams can really get creative. Every judges’ table gets different entries, but a couple of the selections our table enjoyed were key lime mousse and a peanut butter cheesecake. The most unusual and creative dessert we received arrived in a mini-grill. Inside the grill, the team had prepared devil’s food chocolate cakes resembling charcoal briquettes and included eight slices of thick-slab candied bacon along with it. It was outstanding! Remember, the teams had to create these desserts using only a grill or smoker!
After we waddled away from the table, our next assignment was to judge the Kids Que, where kids from age 7 to 14 grilled burgers, pork, tacos, or dessert. One of the entries we sampled was a Jersey Burger, complete with Taylor ham and fried egg, sandwiched between the top and bottom halves of a glazed donut. These kids were amazingly poised and accomplished and I’m sure we’ll see them competing in the adult competition a few years down the road.
And all that was just day one! Suffice it to say, I didn’t eat dinner that night.
Day 2
Day 2 brought the official KCBS entries (chicken, pork, ribs, and brisket). Luckily, there were more judges this day so we only had six entries for each category (from 64 cook teams). KCBS judges evaluate the submissions for appearance, taste, and tenderness, on a range from 2 (inedible) to 9 (excellent). Judges take a few bites from each entry to gauge where the ribs, brisket, chicken, and pork fall on the KCBS criteria. In between, we cleanse our palate with plain crackers and water. Rolls of paper towels and unscented wet wipes are strewn around the table. During the judging, the tent grows quiet as judges concentrate on which entries make the cut. Judges don’t evaluate one entry against another—each entry is judged on its own. After the judges’ score sheets are turned in, official KCBS reps tally up the numbers via a computer program and the winners are announced.
They Are the Champions
The grand champion of this year’s event was New Jersey’s own Uncle Pig’s BBQ Pit from Gibbstown, shown at top; the reserve champion was Piggin’ Whiskey, from Flourtown, PA, shown below.
Reserve champion, Piggin’ Whiskey, from Flourtown, PA
Cook teams came from all over the country to compete and New Jersey was well represented, with the following:
The BBQ community is fun, warm, and welcoming. If you’re interested in becoming a KCBS certified judge, visit theKCBS pagefor more information. Or if you simply want to enjoy the sights, sounds, and flavors of New Jersey’s premiere BBQ and music event, put it on your calendar for next July.
It was a beautiful weekend in the Wildwoods: the sun was shining, ocean breezes cooled the crowd, blues music blared from the stage, and the scent of BBQ wafted through the streets. Sounds like a perfect Jersey shore summer weekend to me.
Uncle Pig’s BBQ 804 E Broad Street
Gibbstown, NJ
856-599-0208
The Maple Valley Diner has opened its doors in Clifton, ready to take its place in the chronicles of diners for this Passaic County city. Early indications are that the new eatery is more than up for the challenge.
Ted Sakellaris decided to do a soft opening for his diner during the early days of July, with an official grand opening slated for September. This reporter, along with his wife, recently enjoyed lunch at the diner, which garnered high marks for food, service, and ambience.
In the Family
Sakellaris came up through the business and learned his trade via his family’s ownership of the nearby Lyndhurst Dinerand Clifton’s legendary, nationally renownedRutt’s Hut (recently rated as serving America’s best hot dog, according to the Daily Meal website). Today he’s demonstrating his management skills and serves as the friendly face who greets customers.
Lentil soup
Cobb salad
First Visit, but not the Last
It was a gray, rainy Wednesday afternoon, but lunch inside the Maple Valley Diner was a bright cheerful affair, thanks to the courteous waitstaff and good food. A delicious cup of lentil soup kicked off the meal. This reporter enjoyed the diner’s Cobb salad—fresh, tasty, colorful, with a generous helping of bacon and slices of avocado. My wife ordered the Roma sandwich, a special that day, with slices of grilled chicken and roasted red peppers, covered in mozzarella cheese. Dessert was a cup of regal rice pudding—dense, creamy, and satisfying, just the way it should be (and topped with whipped cream, of course). And two thumbs up on the coffee.
Rice pudding
Roma sandwich
Other Offerings
The breakfast menu includes classic egg platters, specialty omelets and burritos, along with an assortment of pancakes, French toast, and waffles. For lunch and supper, there is an assortment of burgers, wraps, sandwiches, salads, steaks and chops, chicken and seafood dishes, Italian and Greek specialties. French fry aficionados, please take note: there are a plethora of variations from which to choose, such as waffle fries, sweet potato fries, disco fries, Buffalo bleu cheese fries, chili cheese fries, Texas cheese fries, and pizza fries. Desserts round out the menu, including at least 12 different “homemade, hand-spun” milkshakes. (The Nutella shake sounded especially tempting—maybe next time.)
Location, Location, Location
The diner’s location on westbound Route 46, formerly the Hearth Charcoal Grill, provides logistical advantages for Maple Valley. Located beside a steady traffic flow, the diner has an expansive parking lot. Sakellaris plans to put all this to good use by encouraging classic car club rallies throughout the year, which is something that always attracts a festive crowd. In the coming weeks the diner will do catering, deliveries, as well as host private parties.
The diner’s name reflects the city’s history and the part of Clifton where it’s located. The neighborhood, a cluster of side streets adjacent to the eatery traditionally has been known as the Maple Valley section of Clifton. It’s an enclave a single-family, Cape Cod-style homes, built during the post-World War II boom years of suburban growth. The neighborhood’s name pays tribute to the many beautiful maple trees that line the streets.
In Good Company
New Jersey is the diner capital of the world and the business continues to evolve. New diners open and, sadly, vintage diners close, like the Crossroads Diner in Belvidere, the Egg Platter in Paterson (on the Clifton border), and the Peterpank Diner in South Amboy.
The Maple Valley Diner takes its place among acclaimed down-home Clifton eateries, including the aforementioned Rutt’s Hut, the iconic Tick Tock Diner, the popular Hot Grill, and The Allwood, Lexington Avenue, and Midtown diners. A diverse, sprawling suburb of 80,000 people and distinct neighborhoods (where 70 languages are proudly spoken, according to Mayor James Anzaldi), Clifton is and has been fertile ground for numerous diners for over 80 years. During the 1950s and 1960s, in addition to the Tick Tock, Clifton was home to the Perryman Grill, the Aztec Diner, the Queen’s Diner, Scottie’s Diner, the Clifton Plaza Diner, the Melody Hill Diner, and the “old” Allwood Diner.
Over the years, the honest, hardworking residents of Clifton have shown they appreciate a good meal at a reasonable price. They are loyal patrons. A network of well traveled roadways (the Garden State Parkway, Routes 3, 19, 21, and 46) make the city an accessible crossroads for hungry truck drivers, wayfarers, business travelers, and foodie tourists. Diner history runs deep in Clifton and the Maple Valley Diner now stakes a claim in that grand tradition.
The diner is open seven days a week, 6 a.m. to 10 p.m.
Save the Date! Sunday, August 5, 2018, is National Oyster Day. Restaurants across the Garden State will be celebrating with bivalves from the local waters and from around the world.
Here are 10 of our favorite spots to visit for the freshest oysters around.
100 Steps serves up to a dozen varieties of fresh oysters, several from New Jersey, by the unit, the half dozen, and the dozen. The Cranford restaurant also serves small and large seafood platters featuring oysters as the stars.
This beachside, French-inspired restaurant offers an array of fresh seafood including East Coast and West Coast oysters. They’re also prominently showcased in Avenue’s three (petit, grand, or royal) seafood platters.
Oysters are of course a focal point of the menu at Dock’s and the star of the raw bar with 8 to 12 varieties available nightly. Seafood samplers for two or four guests are worth trying, and the broiled oysters (choice of Rockefeller or champagne leek) we as well as fried oysters (plain, marinara, buffalo, or wasabi crusted), are not to be missed.
Fin Raw Bar, as the name suggests, has an extensive raw bar with a rotating selection of up a dozen oysters from East and West Coast USA and Canada. On occasion, Fin also offers crispy oysters which are tempura battered, fried to perfection and served with a lemon-garlic aioli.
Halcyon serves up both East and West Coast oysters on its raw bar and diners can also pair a selection of seafood and oysters with its three enticing seafood platters.
Slurping oysters, gazing at the stellar Manhattan views—that’s just one of the enticing experiences at Halifax. This riverfront restaurant offers a fresh selection of East and West Coast oysters.
Jockey Hollow has four separate dining areas including one called…wait for it…The Oyster Bar. Bivalves are displayed on ice in a case for patrons to admire. There are several varieties of oysters available including Jersey’s own Forty North oysters. There’s even a plump fried oyster gilding on the eggs benedict at brunch.
Maritime Parc boasts panoramic views of the Hudson River, the Statue of Liberty, Ellis Island, and the Manhattan skyline. The popular waterfront restaurant offers an impressive raw bar and East Coast oysters are served by the unit and featured on a petit or grand platter.
The popular and historic down-home seafood restaurant offers Delaware Bay oysters by the half dozen and the renowned fried East Coast oysters served as a dinner entrée.
Nestled near the docks on the Manasquan River, in Brielle, the casual-yet-elegant Shipwreck Grill serves up several USA and Canada oysters and titanic- and colossal-sized seafood platters.
Photo at top courtesy of Jockey Hollow Bar & Grill.
Restaurant Latour is the only restaurant from New Jersey included in the newly-created Best Wine Restaurant Hall of Fame, which also boasts industry royalty like Daniel, Eleven Madison Park, Gramercy Tavern, Per Se and The French Laundry.
Earlier this year, Restaurant Latour also earned the Grand Award, which is Wine Spectator’s highest honor, something it’s held every year since 2006. Only 91 restaurants worldwide hold the distinction.
Susanne Wagner is the wine director at Crystal Springs Resort and oversees what is considered one of the finest wine collections in the country with more than 105,000 bottles.
I had an opportunity to interview Wagner recently.
JERSEY BITES: You take such pride in your cellar and wine program, what does it mean to be included in the Hall of Fame in its inception year?
SUSANNE WAGNER: To work on the wine program is a passion for most. Tasting, buying, maintaining, controlling, pairing, and selling, is what we all like to do, but to be included in the Hall of Fame is a dream come true! It’s an affirmation that we’re on the right path. Now we’re part of a group of the highest standards and with that comes the responsibility to maintain excellence.
In the last few weeks, have you uncorked a value-priced bottle that simply wowed you?
Yes, I have. Aldo Rainoldi Valtellina Superiore Grumello stood out to me. Made from the Nebbiolo grape, it’s a red wine that’s very nice this time of year. Balanced, aromatic, light and a great alternative to a pinot noir. (Editor’s note: It retails for about $14.)
At a bit higher price, Mark Ryan makes a Bordeaux blend called Numbskull from Walla Walla in Washington. I didn’t think the 2014 vintage was ready yet, but it really surprised me. It was so lush, smooth, and balanced. It could easily be a sipping wine, but it also paired exceptionally well with the Squab course on our menu. (Editor’s note: It’s about $35.)
What up-and-coming wine region should wine enthusiasts familiarize themselves with?
Central Coast of California: anywhere from Monterey County to Santa Barbara County. The quality went up, but not the price tag! Excellent blends can be found, such as VDR, Scheid Vineyards, Monterey County. Obviously, VDR stands for Very Dark Red! It’s a fun blend of Petit Verdot and Petite Sirah from Hames Valley with depth and elegance.
We understand free cellar tours are offered. What can wine lovers come visit?
Every day at 3 p.m., a complimentary public cellar tour is offered to everybody who signs up for it at the hostess stand by the Crystal Tavern. It takes about 30 to 45 minutes and you get to see the Wine Cellar’s many-chambered catacombs, which hold numerous bottles of wine from top estates in Bordeaux, Burgundy, Rhone, Italy, and California. Guests can also hear insider stories about wines sold, drunken, and broken in the cellar!
Can you share any new wine projects taking place at Crystal Springs that our readers would be interested in?
Organic, biodynamic, sustainable, and natural wines are on the rise. The Chef’s Garden features some organic and natural wines by the glass. At Latour, we also include natural white or red wine into the tasting menu whenever possible.
With school no longer in session, food insecurities heighten for many children. From Friday, July 27, through Sunday, August 12, CFBNJ—Southern Branch and partner restaurants encourage you to think of others when you dine out. “Feed a Family is an easy way to help feed hungry families in our community,” said development officer Renate Taylor. To participate, locate a participating restaurant online and add $5 to your bill. “This will help provide almost $40 worth of food for a neighbor in need. I truly appreciate the support of our restaurant families and the generosity of our dining guests.”
Make a Difference
The CFBNJ has allocated more than 10 million pounds of food, with an estimated 15 million to be distributed over the upcoming fiscal year. Donations provide this organization with the means necessary to reach this goal. Offer a helping hand to the nearly one million hungry individuals in New Jersey by visiting one of over 50 partnering restaurants for this campaign, and if you would like donate by other means, please click here.
Communities with Participating Restaurants
Participating restaurants are located in the communities listed below. Please click here for a list of restaurants taking part in this cause.
At the only seat left at the bar. As you enter in the center, my spot faced the other side of the bar with its gorgeous bottles display and glass shelves. The bar was vibrant with laughter and conversation, couples, a guy sitting alone eating a burger, and friends gathered to hang for a boozy Tuesday night.
Who Served Me
Ali. She worked at What’s Your Beef way back and then returned to R&B’s about two-and-a-half years ago.
Bartender’s Favorite Bite
“The hangar steak!” When I ask her to elaborate, Ali goes on. “Oh, gosh. It’s just delicious. It’s this beautiful piece of beef and it comes out sizzling on a cast-iron skillet with grilled asparagus and mashed potatoes.” She drifts off as if in a sudden food coma, then snaps to as she remembers she never did bring those ladies their drinks.
The Vibe & My Vantage Point
Russell & Bette’s has a happy vibe, and one that’s deeply local. While a hostess station greeted me it was vacant as staff scurried between bar and formal seating in the dining room—the space was warm. The bar bellowed “come in” and it felt like the people in the dining room were being cheated somehow of the connection the bar people had; it was awesome to step into.
What Quenched My Thirst
Bette’s Dream
Bette’s Dream $14
Bombay Sapphire, St. Germaine, muddled fresh lavender, and lemon
Yes. All. Day. This lovely little cocktail, served in an uber-chic coup glass, was everything I needed on this Tuesday evening. I was already excited for the weekend and this made it, if just for a moment, feel like a Thursday night.
The herby, earthy gin was gorgeously concocted with on of my faves, St. Germain. What made this cocktail unique, though, was the fresh lavender and slight essence of lemon. Sooo good. It’s served well strained, and the daintiness of the coup glass would soon reveal the drink’s potency if one moved to two or three by the end of an eve. One would have been plenty for this mama, but I had a second anyway!
I actually have no clue what they call the spread here but it seemed befitting of “magic cheese spread,” as when I encountered it I felt both starving and whimsical. Feeling like a 10-year-old girl at a friend’s house, I thought, “WE never had butterfly crackers!”
I was immediately drawn in, and the mound of creamy, pinkish-orange spread took hold of my curiosity. I went for it, grabbing my butterfly and layering on a nice schmear of this delightful, creamy, pimento-y spread. Just one was enough. (OK, maybe it was two.)
Eggplant meatballs
Eggplant Meatballs, $10
Roasted eggplant meatballs with a spicy heirloom tomato compote, topped with shaved Parmigiano cheese
Seductively plated atop an ever-so-light layer of tomato compote, which I may argue was more of a coulis, the crisp on the perfectly shaped eggplant meatballs was luscious. Panko seemed evident in the crust on these tender, spicy, flavorful appetizer. I would describe it as almost a babaganoush falafel! It was tasty and spicy, and I liked the balance added by the Parmigiano flecks. The portion was just right but I ate only one as I was saving myself for the heavenly salad that was on its way.
Mini wedge salad
Mini Wedge Salad, $8 (and only $5 during happy hour)
Romaine heart with roasted yellow tomatoes, and onions. Topped with praline pecan bacon, blue cheese crumbles and Russian dressing.
OK now it’s been a few reviews in a row where a salad course appeared! This time, it was the bacon description that lured me in. Plus, I was thinking, What’s up with the blue cheese and Russian?! I just had to see and taste it for myself. The wedge arrived and actually wasn’t a wedge at all but a romaine boat topped with the filling described. (However, grape tomatoes replaced the roasted yellow tomatoes.) The construction was brilliant: as you sliced a taste, some of every topping filled the romaine leaf. Blissful, albeit super decadent. Sweet and savory. Crispy and soft. And the bacon with the candied nut was the best “dressed” bacon I have experienced—really brilliant. I would have, however, preferred a less-is-more approach. Chef Peter O’Connell, graduate of CIA took an exuberant approach with this one. It was a touch overwhelming and would only hold up, for me, as a standalone experience. The portion was ideal. I almost finished it but I knew I had one more super rich dish to come.
Lobster sliders
Lobster Sliders, market price
Served with a side of slaw
Three generous sliders arrived on a plate with a gorgeous purple slaw. I tasted the slaw first and enjoyed the tangy-tartness and essence of vinegar. I loved the fact that Chef Peter allowed the cabbage to stand alone as the only star of this simple side. The lobster rolls were spicy upon first bite with a heavy hand of what I think was scallion. When I took my second, more thoughtful taste, I realized the intention: to provide a more adventurous lobster roll. Generous portions of cut-up lobster meat were mixed and melded with mayo, ample Old Bay seasoning and I think some bits of celery, too. They weren’t my favorite but as a former food festival owner (in Portland, Maine), I am completely biased when it comes to lobster rolls! These were plentiful and tasty, served on a perfectly buttered and toasted slider bun. Most of my compatriots at the bar were more than enamored with this special slider for the night, and I’m sure you would be, too!
Beyond the Bar
Right across from the tennis courts at Victory Park this wonderful, true neighborhood spot seems to be a secret refuge for locals. Leading the kitchen, Chef Peter puts his thoughtful twists on fan favorites.
When to Show Monday through Thursday 4:30 to 9:30 p.m.
Friday and Saturday 4:30 to 10:30 p.m.
Sunday 4:00 to 9:00 p.m.
Know Before You Go! Mondays | half-price wine, bottles
Wednesdays | burger night
Thursdays | steak night
Sundays | half-price wine, by the glass
Prices, hours, and menus are subject to change. Please check the restaurant’s website for the latest information available.
NJ Organizations to Benefit
Where I Was
2017 Berne Inspiration Côtes de Provence Rosé
Happy Hour
