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.
The Montclair Social Club, a stylish, intimate restaurant and lounge, is the newest jewel in the crown of this Essex County community’s ever-expanding claim to fame as one of the most steadfast culinary communities of northern New Jersey. The club recently hosted an evening reception during which proprietor and entrepreneur Jason Miller said he chose the name Social Club to reflect the vibe and business strategy that he’s charted for this enterprise.
The Menu
Jason Miller (photo courtesy of DSC/Diaz-Schloss Communications)
Miller explained the new establishment will be “true to its name.” He said, “We want to create a venue that’s very social in nature, while at the same time providing excellent food, beverages and entertainment. Our global menu is designed for sharing.”
The best example of the “sharing” feature described by Miller will be a Chef’s Tour tasting menu. This will allow patrons to sample a variety of appetizers and main courses. He said the prix-fixe option will be portioned for the size of the sharing party.
The Social Club menu does reflect the global influences of Asian, European, and Latin American culture and flavors. Alluring seasonal selections include the following categories: Nibbles (Parker House rolls, glazed corn bread, deviled eggs, and kettle chips); Harvests (roasted carrots and Shisito peppers, tempura Vidalia onion rings, baby beets and goat cheese, romaine hearts, and Mediterranean flatbread); Shells (market oysters, shrimp cocktail, lobster toast, and crab cake tots); Social Bites (salmon and ahi tuna poke, meatballs, Buffalo wings, Peking duck buns, and gazpacho); Butcher’s Block (Berkshire pork chops, skirt steak, and burgers); Grand Fare (roasted chicken and an assortment of seafood dishes such as Faroe Island salmon, sushi-grade tuna, and grilled swordfish); and Additions (side dishes such as truffle-herb parmesan fries, glazed asparagus, charred cauliflower, and sautéed spinach).
My Visit
During the July 17 reception guests were treated to the salmon and ahi tuna poke, served on a crispy rice wafer with fresh herbs, avocado slices and sesame dressing, and bite-size portions of the Berkshire pork chops. While these items were absolutely delicious, the round, golden, deep-fried buñuelo-stylezeppoles, served with a delectable chocolate dipping sauce, turned out to be the real zinger of the evening. It was a grand, sumptuous dessert and the perfect choice to cap off the convivial evening. (For the record, this disciplined reporter showed great restraint and consumed only one zeppole; well, OK, maybe three.) Lemon meringue tarts, Vahlrona chocolate strip cake, coconut brown butter cake, banana splits, ice cream and sorbets are offerings on the dessert menu.
Zeppoles with chocolate dipping sauce
Culinary Artist
Chef Michael Merida (photo courtesy of DSC/Diaz-Schloss Communications)
Michael Merida, executive chef and partner, is the Social Club’s culinary artist. Merida said he has created a “whimsical, playful, progressive Americana menu. The food we serve will fit with the concept of the club,” adding that the dishes are intended to inspire sharing and a fun, social dining experience among patrons.
Originally from Long Island and a graduate of the Culinary Institute of America, Hyde Park, NY (Class of 1993), Merida outlined his sterling resume, which includes international ports of call in New York (Le Bernardin and the Park Avenue Café), Paris (Le Regence); Spain (El Bulli); England (The Fat Duck) and Tokyo (Nihonryori RyuGin).
At the Bar
The bartender team of Bridget, Christopher, and Shyyan demonstrated an efficient, deft, skillful touch in their preparation of cocktails and assorted libations. The bar menu features classic cocktails, “signature” social club concoctions, wine, spirits, cordials, and a variety of beers, ciders and ales. After-dinner drinks include liqueurs, brandies and fortified wines. Violette, a solo pianist, vocalist and singer/songwriter performed silky smooth standards for during the reception. She hails from France and studied at the Berklee College of Music in Boston. Live music will be a mainstay feature at the club.
The Space
This is Miller’s first venture in the restaurant business. John Mutovic serves as a managing partner. In addition to the 7,000-square-foot main level, the Social Club has a downstairs lounge for gatherings of up to 50 people. Miller said there is a “phase two” in the works for the Social Club—a separate, 7,000-square-foot upstairs catering hall and reception area, which will include a dance floor and another bar. He said the soon-to-be-completed upstairs space will be suitable for weddings, class reunions, family parties, and corporate events, and can be configured to accommodate up to 200 guests.
The club’s interior, a romantic vision expressed by Garrett Singer Architecture + Design of Englewood, whispers a relaxed, inviting atmosphere with an understated Art Deco influence, which echoes and reimagines the neighborhood charm of downtown Montclair. An eye-catching marquee above street level proclaims the arrival of the club on the Montclair scene. Located at 499 Bloomfield Ave, across the street from the Bow Tie Clairidge Cinema, the new establishment occupies the space previously held by Rascals Comedy Club.
Nibbles, harvests, shells, and bites—the Montclair Social Club has opened its doors, welcoming patrons to enjoy sophisticated food, drink, and music in an engaging, elegant setting, deep in the heart of Montclair. Did I mention how much I enjoyed the zeppoles with chocolate dipping sauce?
Grab dinner, treat yourself to dessert, and enjoy live music at the Jersey City Food Truck Fest! The event takes place on Friday, July 27, from 5 p.m. to 11 p.m. and features kids’ rides, games, and a beer and wine garden for the 21+ set.
When you visit the Barrow House in Clifton, NJ, you’ll feel like you’ve been transported to the country. The farm serves as inspiration for both the menu and ambiance at this farmhouse-style restaurant. So if you’re planning a trip to the Barrow House, here are a few things to keep in mind!
1. Order the Ploughman’s Plate.
A signature spread of fresh farmer’s cheese, rotating meat, garden salad, grapes, long hot, rustic bread, and assorted nuts – need I say more? This farm-to-table take on the classic cheese and charcuterie will please any palate.
2. You just can’t go wrong with a burger.
The menu features four burger options. The Barrow Burger is comprised of a custom blend of beef, homemade American cheese, tomato, red onion, lettuce, garlic, and chive aioli on a brioche bun. The Lamb & Feta Burger features a feta and mint lamb patty, mizuna greens, and red onion on a pretzel bun. For red meat alternatives, the Barrow House offers a turkey burger served with Havarti cheese, avocado purée, and jalapeno oil, dressed with arugula on onion brioche. Finally, the Impossible Burgerincludes smoked portobello mushrooms, carmelized onions, Havarti cheese, shoestring potato crisps, chive aioli, and horseradish dijonnaise.
3. Check out the extensive beer, wine, and cocktail menus.
Thirsty? You’ve come to the right place. The Barrow House serves a wide variety of beers, wines, and craft cocktails that will please any palate. New drink menus are introduced seasonally and feature signature selections.
4. Happy Hour is every day.
Available in the Bar & Parlor, The Barrow House hosts happy hour on weekdays daily, from 3 p.m. to 7 p.m.. The Happy Hour drink menu features $7 cocktails, $5 house spirits, and $2 off steady beer and wine by the glass. Happy Hour “Pub Grub” includes $6 wings, $5 pizzas, $6 pretzels, $4 pickled deviled eggs, $7 vegetarian cottage fries, and $2 off seasonal flatbreads.
The Barrow House
1296 Van Houten Avenue
Clifton, NJ
862-336-7070
Pilotworks brings its newest location to Newark, New Jersey, as it kicks off its Launchpad program here as well. Pilotworks serves as the country’s largest operator of on-demand kitchen space, targeted toward food entrepreneurs who hope to learn about the food business, and hope to transform their ideas as from proposals to launches. The goal of Pilotworks is to provide the tools and means necessary to ease what is sure to be a challenging journey into the food and restaurant business.
The Program
Pilotworks is debuting Launchpad courses across the country in a six-week accelerated program focused on entrepreneurs new to the food game. Launchpad hopes to teach participants to be strategic in their planning and to learn the ins and outs of what it takes to start a business. Pilotworks staff and industry professionals lead courses for a special introductory price of $100 (regular price is $450). The Launchpad curriculum covers marketing, finance, licensing and more.
Throughout the course, participants learn about potential hardships along with the rewards that come with starting a food business. Participants have access to an online version of Launchpad and are exposed to a community of entrepreneurs. Online access opens the door for them to connect with fellow participants and mentors who can offer assistance. Check out the Pilotworks Launchpad schedule for Brooklyn and Newark!
Launchpad Schedule for Newark
July 25: Introduction to Starting a Food Business
August 1: Food Business Licensing 101
August 8: Storytelling and Marketing
August 15: Finance for Food Makers
August 21: Cooking in a Commercial Kitchen, Part 1
August 23: Cooking in a Commercial Kitchen, Part 2
August 29: Launch Day and Graduation
All sessions start at 6 p.m. The schedule above also pertains to Brooklyn, NY, and Dallas, TX.
Members can take advantage of reasonably priced shared kitchens with 24-hour access, as well as mentorship programs.
“Our vision is to change the landscape of the food industry, and our job is to remove the barriers that keep entrepreneurs from achieving their goals,” said Zach Ware, CEO of Pilotworks. “Launchpad provides food entrepreneurs with the information they need to fast-track their business. It’s important to us that we not only provide kitchen space for food makers, but the tools and resources necessary to succeed.”
To learn more about Pilotworks, click here. To register for the program clickhere.
Kick back on the lawn, chill by the luxurious fountain, and enjoy live music and good eats from over 20 vendors at the Parsippany Food Fest! The event takes place on Saturday, July 21, from 12 p.m. to 7:30 p.m. and features kids’ rides, games, and a beer and wine garden for the 21+ set.
Facing Ocean Avenue, two seats in from the corner. I had a full view of some restaurant seating to my right and guests seated at highboys to the left.
The bar was empty but there seemed to be a special group just in, devouring a buffet of the most aromatic foods. I didn’t even waste time looking at their food—I just wanted to get set up for mine!
Who Served Me
Vito (or so I thought). His name tag said so, and as he approached I gleefully said “Hi, Vito!”
He sort of smiled strangely and said, “Well actually, it’s Gilbert. But today we all switched names so I have Vito’s name tag on. That’s Gilbert today.” He pointed to a young woman waving to us, wearing an identical black t-shirt and name tag. The real Gilbert, whom the bar manager, Joanne, referred to as “Rico Suave” has been at Beach House since the beginning, around September 2017.
Bartender’s Favorite Bite
He asks me if I like tacos, and the question seems to be rhetorical. He offers, “The tuna tacos are incredible!” When I ask him why, he simply replies, “They just are,” and walks off. Had my thought bubble burst you would have heard me muse aloud, “A man of few words.”
The Vibe & My Vantage Point
Beach House had me at hello, to borrow a famous movie line. Chic, open, friendly, stylish. Unpretentious and classy. Honestly? My expectation was l-o-w as I sauntered from my parking spot, expecting mayhem in Pier Village. What was I thinking?!, kept running through my head as I approached this hot touristy location during this July 4 holiday week. It was prime lunch hour. The weather was stunning, if not a bit toasty, and I expected the worst. An at-best mediocre experience where I had to dig to find a nice word about a dish or my cocktail. I expected an overcrowded, overpriced, never-to-return tourist-trap experience. I could not have been more off base.
Glee is the word I’d use to describe my feeling as I whisked past the host station to find a wide open, empty bar. WHAT?Yay! I grabbed a seat facing out toward the ocean, taking in the gorgeous black and white stripes. And I was thrilled to find my all-time favorite feature at a bar thus far: not only was there a bag hook for my overloaded, already heavy leather bag, but there was a dual power outlet that included a USB port! Jackpot!
What Quenched My Thirst
Frozen coconut mojito
Frozen Coconut Mojito $12
Malibu rum, Coco Lopez, pineapple juice & mint (can be served on rocks)
Best. Drink. Ever.
Some may think I’m easy to please given my chosen line of work, but this is not always the case. I like to think I take a critical, taste-driven examination of each and every concoction I order up, and rarely do I anticipate that I won’t find something to be pleased about.
When this gorgeous visual treat arrived, I was taken away. I already felt like I was on a tropical island—the way that only a frozen drink can make you feel, right? I haven’t really enjoyed frozen drinks since my 20s but alas, it was about 96 degrees outside and it seemed the best possible way to go on this eve of July 4!
My frozen drink fantasy was before me and I could not have prepared for the incredible, full-mouth-feel flavor explosion! YES! I am beyond exuberant about my next sip. Tasty bits of coconut blended beautifully with crushed ice and mint with the heat of the alcohol—ever-present but mild.
The drink presents surprisingly like an authentic mojito would, blended ever so well with a heavy hand of mint, making my dreams come true. This fabulous frozen joy in a glass is the creation of Joanne, the Beach House bar manager.
What Fed My Soul
Mahi fingers
Mahi Fingers, $14
Lightly battered, secret beach sauce
Aside from my opinion that the dish was served on a plate a bit too large, the presentation was whimsical and fun. I was thrilled to see an architectural creation, with creatively stacked Mahi fingers at just the right crispness. Normally, I would steer clear of “fish sticks” on any menu but I’m sooooo glad I took on this dish. WOWOWOWOW was my first thought as I cut into the first finger with the side of my fork to reveal the mahi—flaky and moist without a trace of grease remaining from the delicately coated fish. Not tempura, not beer battered, but some magical dusting and fried so carefully that I can imagine the chef tossing out any fingers that didn’t meet a clearly strict criteria.
The homemade tartar (beach sauce) and spicy schmear of aioli were ideal components if, like me, you love condiments! I had to use great restraint to keep from eating every single fish finger on the plate—a generous portion of five or six pieces of what I’m guessing were at least two ounces each.
Next came a gorgeous, colorful plate with a glorious looking, fresh, mouth-watering beet salad.
I was aware of each and every thoughtful detail that Chef Ray Tutelaclearly puts into his dishes. Balanced restraint came to mind, from the scant use of the hearty fig reduction to the cracked black pepper and nary six perfectly cut shards of red onion, precisely, sparingly placed into the fold of greens, beets and the delectable fresh goat cheese crumbles.
The woody, earthy leaves of the red and green lettuces and a touch of bitterness mixed beautifully with the soft, sweetness of the red and yellow beets. They were cut into generous chunks and laid at the outskirts of the leafy salad center of the plate.
As I mentioned to someone at the bar (little did I know it was Chef Ray’s wife!), it’s often hard to say anything significant about a salad, or so I used to think. Now I’m two for two on restaurant visits where the salad has blown my mind. So much to say, words flooding my brain until I slowed my pace, took a breath and dove into another stunningly delicious bite.
Tacos, steak
Tacos, Steak $14
All tacos are served in corn tortillas (GF) with an asian style slaw. Prices vary by protein and include chicken, tuna tartar, mahi mahi and summer veggies.
When the lovely tacos arrived in their glorious stainless steel contraption, I was overwhelmed by the amazing aromas steaming up from the gorgeous, colorful tacos before me. Small, glistening chunks of tender steak sat bountifully inside the fresh corn tortilla. I spotted purple cabbage, sesame seeds, deep greens, bright orange—a cornucopia of colors making the slaw a visual delight. Little did I know that I would come to taste every single color! The first bite was dizzying: spicy, tender, crunchy, nutty, warm, cool, tart, sweet.
The Asian twist on the taco was awesome and Vito/Gilbert’s fave bite made much more sense after I ate them myself and realized that the uniqueness of the tuna tartare taco would bring pure joy!
Beyond the Bar
Located in the heart of Pier Village, this delightful spot is a true find. Owned by OHM Group, a company best known for its airport vending, Beach House is a spectacular example of a local eatery. You would never know it’s part a corporate entity with businesses in multiple states.
The menu features a nice variety and a special kids’ menu, too!
When to Show Hours are seasonal. Check back after summer for changes.
11:00 a.m. to 10:00 p.m., seven days a week
Know Before You Go!
Prices, hours, and menus are subject to change. Please check the restaurant’s website for the latest information available.
Beach House Beach House @ Pier Village
68 Ocean Avenue
Long Branch, NJ 07740
848-888-5908
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.
$20 off General Admission with discount code: JERSEYBITES
Cheers in Chester Wine & Beer Festival returns for its annual summer event on Saturday, July 21. Come on out to Morris County’s premier event celebrating wine and beer, at Chester Municipal Field.
Attendees can sample over 100 styles of craft beer and wine. Check out the assortment of delicious food options, from The Bearded One BBQ, Angry Archies, Bacon Me Crazy, Ma & Pa’s Tex-Mex, and Cherries on Top as you enjoy live music from Luke and the Troublemakers to round out the festival fun.
There is one session: 3 p.m. to 7 p.m.
Pricing
For this outdoor event, we encourage guests to bring chairs, blankets, popups and even the dog! Tickets can be purchasedonline:
General Admission
$55, includes a 5 oz. sample cup
Price increases $5 July 8. Use the code JERSEYBITES to get $20 off General Admission.
Designated Driver
$15, includes a bottle of water
All attendees must be 21 and over, and a picture ID is required for entry.
Participating Vendors
Here’s a sneak peek of some of the festival’s offerings! Check back often for a more updated list!
As we count our blessings here in the Garden State on the auspicious occasion of the United States’ 242nd birthday and revel in truly kicking off the long-awaited summer season, what could be more all-American than eating apple pie on the Fourth of July?
Well, the only thing I can think of is eating apple pie on the Fourth of July in your favorite New Jersey diner (wearing your best red, white, and blue T-shirt, of course).
“Diners are more American than apple pie,” declared Herb Enyard, the president of PMC (Paramount Modular Concepts) in Oakland. Enyard is one of the Garden State’s last golden-age diner builders—the era when diners were crafted as factory-built, modular, prefabricated structures; world renowned stainless steel icons of American industrial design in the 20th century. He has designed and built well over 300 classic diners.
Preparing to do a comprehensive feature for this blog spot required a rigorous amount of research and fieldwork. Frequent visitors to Jersey Bites know that this dedicated reporter goes to great lengths to get more pie into his diet.
Full disclosure: While I certainly have eaten more than my fair share of apple pie over the years, it isn’t my favorite pie. Peach pie, strawberry rhubarb pie, and plum pie top my list, followed by apple pie, blueberry pie, and lemon merengue pie—depending on the setting and season. Second, I’ve never baked an apple pie, or any kind of pie. The process sounds way too intimidating, so I tip my hat to all the skillful, courageous pie bakers in New Jersey—and everywhere. You have my undying admiration.
Lyndhurst Diner
Apple pie at the Lyndhurst Diner
In order to tackle this top-secret assignment (codename: “Apple Pie on the Fourth of July”), I visited the Summit Diner, the Park West Diner, the Lyndhurst Diner, and the Montclair Diner—all wonderful establishments. And just to be extra sure I wasn’t overlooking anything, I even ventured outside of the diner realm and purchased an apple pie at The Pie Store in Montclair, a lovely shop steeped in British culture. Every bite of pie from these five places was delicious.
“What’s the secret to baking the perfect apple pie?” I asked the attendant in The Pie Store, hoping to catch her off guard. “Keep it simple,” she answered, obviously dodging my question and unwilling to reveal any trade secrets. (It was worth a try.)
Park West Diner (pie pictured at top)
Pie that’s the Real Deal
Speaking as an honorable pie consumer, I’ve developed some personal checkpoints for judging pie. With any kind of fruit pie—apple or otherwise—I want to see and taste the actual fruit in the pie I’m eating. I don’t like homogenized, mush-filled fruit pies. The authentic texture of the real fruit heightens the pie-eating experience. So if I’m eating apple pie, I want to see and taste real apple slices. If I’m eating peach pie, I want to see and taste real peach slices. (OK, you get the idea.)
Key Factors
Crust is an extremely important category for assessing a good slice of fruit pie. The crust should be light and flaky; definitely not thick and chewy. Regarding pie flavor, the taste of the fruit should shine through. I don’t like pie that’s too sweet, and when it comes to apple pie I’m not fond of a cinnamon overkill. A small pinch of cinnamon is more than enough. And please, don’t even think about adding nutmeg or cloves.
What’s the ideal serving temperature? A slice of pie should be served at a moderate, ambient temperature: not too hot and not too cold. (Just channel your inner Goldilocks.)
Montclair Diner
Apple pie at the Montclair Diner
And what about a desirable topping to complement a slice of pie? This may be controversial, but I recommend that you choose whipped cream rather than ice cream. Aesthetically speaking, whipped cream allows the server to make an artistic statement when the slice of pie is served.
Apple of Your Pie
As for the type of apples that should go into a pie, there are lots of recipes. Martha Stewart (Nutley High School, Class of 1959) suggests using Cortland, Rome, or Granny Smith apples. I graduated from Nutley High School in 1971. I trust Martha. I’ve also know many people prefer using McIntosh apples. The choice of apple involves the inherent balance of tart and sweet.
Summit Diner
Apple pie at the Summit Diner
A Bit(e) of History
A Nov. 8, 2016 story posted on theCultureTrip.com reports that “by the late 14th century, sweet and savory pies were already an important part of the food culture in England.” And when it comes to American apple pie history, an article from Smithsonian Magazine, posted May 12, 2017, points out that the concept arrived in the “New World” with European settlers. The story cites the existence of apple pie recipes from the Netherlands that date back to 1514.
Personal Perspective
Apple pie is the perfect dessert to help us celebrate the Fourth of July, inside or outside of a diner. Serve it and enjoy it however you like. So who, in my humble opinion, makes the best apple pie in New Jersey? Why, my mother-in-law, of course! (That’s the safe answer.)
Imagine it’s July 3, 1776. You’ve arrived at the tavern in Colts Neck, New Jersey, for your monthly training day with the local militia. It’s usually a raucous social affair that includes more time in the tavern than on the training ground. Today is different. There have been rumblings from the Continental Congress about a declaration of independence from the mother country. The forest of ships’ masts in New York harbor is, this very moment, disgorging hordes of the King’s regulars on to Staten Island. The war that started in New England has now arrived on your doorstep. A tankard of ale won’t do today. You need something a little stronger to brace up. “Mr. Laird’s applejack, please.”
It’s almost impossible to recreate the gravity of that moment 242 years ago. You can taste it though. The Laird family is still making applejack (also referred to as apple brandy). After nine generations of continuous operation, Laird’s is the reining authority on this Jersey-style tipple. The first Laird, Alexander, emigrated from Scotland in 1698 and started distilling the locally plentiful apples in Monmouth County, New Jersey. The family has been at it ever since.
For the unfamiliar, applejack is technically a brandy distilled from apple cider. Laird & Company crushes apples and lets the juice ferment naturally. The resulting cider is put into a pot still and distilled. Pot stills, as opposed to column stills, tend to leave a little more of the character of the original ingredient in the finished product. Finally, the applejack is aged at least three and a half years in once-used oak barrels. (New oak isn’t used as it would impart too much wood character and overwhelm the delicate apple fragrance that is a signature of the spirit.)
The Flavors
In a recent phone interview, Lisa Laird Dunn walked me through the company’s product line. She also gave me some interesting family lore, but more on that later. Lisa represents the ninth generation of family ownership and is an enthusiastic ambassador for the brand. She credits the resurgence of interest in classic cocktails for the rediscovery of applejack. Mixologists looking for historic recipes found references to applejack and have started experimenting with it. While that may be true, Lisa has been tirelessly representing the brand. On the day following our conversation, she was off to Kentucky for a tasting event. Selling applejack in Kentucky is the very definition of ambition! That state is kind of famous for a different brown liquid.
Anchoring the product line is Laird’s Blended Applejack. It was developed in 1972 when brown spirits fell out of favor. Neutral grain spirits are blended with the applejack to create a lighter product that still retains an apple presence—especially on the nose. Blended applejack is a nice twist for classic cocktails (I like it in Manhattans or with a splash of cranberry) and is also great by itself, on the rocks. Lisa believes that its versatility is what makes it so popular.
Straight Applejack 86 is the newest addition to the lineup. Sort of. It actually evokes the pre-Prohibition flavor of applejack. As the name implies, it isn’t blended with a neutral spirit and is 86 proof. Applejack 86 has been nominated for the best new cocktail ingredient by Tales of the Cocktail, a global leader in spirits education.
George Washington famously asked the Lairds for, and received, their applejack recipe. Straight Apple Brandy Bottled in Bond is pretty close to the flavor he would have enjoyed. Bottled in Bond refers to the Bottled-in-Bond Act of 1897, which requires that the spirit is distilled in one season, by one distiller, at one distillery. It also has to be aged in a government-supervised warehouse for at least four years and be bottled at 100 proof. Basically it’s a quality assurance measure. The charred oak barrels that Laird’s uses for this version starts to impart more of a baked apple quality as opposed to the fresh apple flavors found in the previously mention varieties. That character will get stronger with more time in the barrel.
That brings us to the 7½ Years and 12 Years Apple Brandy. Laird & Company President Larrie Laird hand picks the barrels for these two expressions of apple brandy. Here’s where the flavor reaches its height of complexity. Rich and woody, they are best enjoyed neat in a brandy glass. Only 30 cases of the 12-year-old brandy are released every year.
In stark contrast is another recent addition, this one called Jersey Lightning. It’s clear and unaged so it really shows off a bright, fresh apple expression. This version might also be familiar to our fictitious militiaman from 1776. Lisa tells me it goes great with tonic water. I’ll have to try that.
Laird’s Lore
Finally, here’s a little family history that Lisa shared with me and that I had known nothing about. As known as the family is for applejack, in the nineteenth century, they were just as famous for racehorses. Before the Kentucky Derby, there was a North/South horse race that pitted the champion horse from the North against the champion from the South. Sectional rivalry ran high in 1842, less than two decades before a real civil war would break out. Seventy thousand fans would watch as the northern champ, “Fashion,” beat the improbably named southern stallion, “Boston,” in two out of three four-mile heats. Fashion’s trainer was none other than Samuel Laird, and her jockey was his son Joseph. In 1980, 120 years after her death, she was inducted into the National Museum of Racing and Hall of Fame. I’d like to think they broke out some 12-year-old applejack to celebrate both occasions!
It’s with great pride (and some relief) that Lisa told me that her son will be coming on board at Laird & Company this fall. He will represent the tenth generation of a remarkable New Jersey—and American—tradition. I’ve always thought of applejack as a fall drink so, with our nation’s birthday upon us, I had to ask about how to enjoy it in the summer.
Here’s Lisa Laird Dunn’s simple recipe for an apple snap:
Apple Snap:
1½ oz applejack
4 oz ginger beer
Lime wedge, for garnish
Serve over ice, in a highball glass
Kentucky has her mint julep. I guess Jersey has her Laird’s apple snap. Just like Fashion, it’s a winner. Happy Birthday, America!
Breakfast, lunch, brunch, or dinner, dine your way around the world, all in Montclair, NJ!
Africa
At downtown Montclair’s Mishmish Café, Mediterranean cuisine is calling. Owner Meny Vaknin brings Moroccan culture to the table of every customer through flavorful dishes such as shakshuka bowls, house-made hummus, and moussaka. The restaurant offers several seafood options, and the Moroccan Grandma’s Fish Stew is a hearty dish worth indulging. If you’re looking for a more meaty option, the chicken shawarma over hummus and lamb meatball shakshuka are definitely worth a visit.
Mishmish Café, lamb meatball shakshuka (Photo courtesy of @myinnerfatkidisout.)
Billed as “ancient cuisine with modern appeal,” Mesob on Bloomfield Avenue is the area’s go-to spot for Ethiopian dishes—and it’s not to be overlooked. Even if you’re not vegetarian, give the vegetarian sampler a try. Served on injera—a spongy, thick, crepe-like bread—it’s packed with your choice of several options including dinich wet (potatoes simmered in a spicy sauce), azeefa (whole brown lentils seasoned with onions, garlic, lemon juice, olive oil, and jalapeno), and ye’shimbra asa (handmade chickpea biscuits in a spicy sauce).
Mesob, vegetarian sampler (Photo courtesy of Genet Micael, @genet_mmm.)
Asia
Dine on spicy, piquant Thai cuisine at Sla Thai, a hidden gem tucked in Upper Montclair Plaza, off Valley Road. The main dishes like pad Thai and pad Kemoa let you chose your level of heat, so anyone in the group can pick their kick. The sweet chili chicken wings, known as gai tod, are an ideal combination of sweet-meets-spicy. The modern interior has Thai touches and an Asian-American balance, but it only seats about 30, so if you’re dining on a weekend, arrive early.
T.S. Ma is not your average Chinese takeout place. Located on Bellevue Avenue in Upper Montclair, the restaurant offers a sit-down dinner with takeout available as well. The General Tso’s chicken is a must-try: lightly breaded, not too heavy, and the steamed dumplings will have you making your return plans before you even leave.
T.S. Ma, General Tso’s chicken
Upper Montclair is also home to Dai Kichi, an authentic Japanese restaurant known for its fresh, creative sushi rolls. Dishes like the spicy tuna tartar Napolean and the wide selection of dumpling options are must-tries. Plus, the restaurant offers dozens of special rolls for those looking to try something new. The special rolls are reasonably priced, ranging from $8.95 to $12.95. Try their sushi sandwich: an outside-the-box take on a sushi roll, with rice substituting bread and tuna, avocado, tempura, spicy mayo, and seaweed in between.
Dai Kichi
INTERCONTINENTAL COMBO!Taste of Philippines and West African Cuisine, located on Bloomfield Avenue in downtown Montclair, combines both Filipino and West African cuisine into one exciting menu. While the menu is largely Filipino and offers options such as Filipino sweet sausage with fried garlic and various meats marinated in sweet and spicy, Filipino-style sauces, the restaurant also offers daily West African specials and features West African options on its menu, including okra stew and cassava leaf.
Europe
At De Novo in Upper Montclair, enjoy a French appetizer like escargot or a Spanish treat like grilled octopus. Find a few Italian options, including some zuppa di pesce or the broiled branzino. The restaurant also offers several flatbreads and fresh pastas, plus a robust lunch menu.
De Novo European Pub (Photo courtesy of @newyorkc.eat.y.)
After dinner, head downtown to Le Petit Parisien to indulge in house-made fresh macarons. The French-inspired café sits right on the corner of South Fullerton and Church Street, in the heart of Montclair Center. Sample nearly a dozen different types of macarons, including salted caramel, pistachio, and honey lavender. The café serves other French favorites, such as galettes, quiches, and crepes, plus sandwiches and salads. Stop in and get something to go or hang out in the charming sit-down area.
Le Petit Parisien (Photo courtesy of Nakia Swinton, @kia.swins.)
North America
If you’re looking for American fare with old-time charm, visit Raymond’s, a staple that has been serving breakfast, lunch, and dinner on Montclair’s Church Street since 1989. Indulge in breakfast classics like French toast with fresh fruit, or stop by for dinner and try the buttermilk fried chicken or avocado BLT stacked with more bacon than you can likely imagine. The baked macaroni and cheese, which can be ordered as a side or meal, is another can’t-miss dish. Raymond’s is BYO (stop by their neighbor, Amanti Vino, to take care of that!), and brunch is served on weekends. Reservations are not accepted, so a wait is almost guaranteed at peek brunch and dinner hours.
Raymond’s, avocado BLT
For an upscale American dining experience, Upper Montclair’s Turtle + the Wolf is a buzzing BYO spot that’s open Tuesday through Saturday for dinner and serves weekend brunch. Indulge in the Berkshire pork or smoked beef short rib, and be sure to order a side of the rosemary focaccia. The restaurant also offers “large format” meals meant for several people, such as a whole roasted pig or fried chicken. Dinner reservations are accepted.
On South Fullerton Avenue, in the heart of downtown, is Villalobos, a modern yet rustic Mexican spot perfect for couples or small groups. “Montclair is a thriving food community; it has a successful history of sustaining international restaurants,” says Villalobos owner Adam Rose. “We thought our mix of modern and traditional Mexican cuisine would interest the dining community here.” So far, Rose has been spot on. Start off sampling several salsas, from mild to spicy, and pair them with one of their house-made guacamoles. (For a sweet and spicy kick, try their habanero pineapple or chipotle honey salsas.) At $6 each, their tacos may seem a bit pricey, but they’re filled to the brim with meat, seafood, or vegetables and stuffed into handmade tortillas, made on-site daily and worth every penny. If dessert is in the cards, don’t skip out on the churros.
Villalobos
South America
Over on Park Street is Samba, a small, sit-down restaurant with authentic, well-portioned Brazilian dishes. Yuca, a woody shrub native to South America, appears in several of Samba’s dishes, including its savory starter, mandioca frita com linguica calabresa (fried yuca with Brazilian pork sausage). Entrees include several traditional beef and chicken options, but for those looking for seafood, the camarao na moranga pairs squash with shrimp and cheese in a hearty cream sauce that verges on addicting. “Montclair is a diverse town with great taste and style,” says owner Ilson Goncalves. “I thought it would be a great place to introduce farm-to-table Brazilian cuisine.” The restaurant has a few small tables outside in the front, but they fill up quickly in the nice weather, so if you’re looking to sit outside, visit during off hours.
Samba, Mandioca Frita Com Linguica Calabresa
Amanti Vino
30 Church Street
Montclair, NJ
973-509-9463
Dai Kichi 608 Valley Road Montclair, NJ 973-744-2954
De Novo 275 Bellevue Avenue Montclair, NJ
973-893-500
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It’s almost impossible to recreate the gravity of that moment 242 years ago. You can taste it though. The Laird family is still making applejack (also referred to as apple brandy). After nine generations of continuous operation, Laird’s is the reining authority on this Jersey-style tipple. The first Laird, Alexander, emigrated from Scotland in 1698 and started distilling the locally plentiful apples in Monmouth County, New Jersey. The family has been at it ever since.
