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
The bar, which begins just behind the hostess station, was already somewhat occupied this late-lunch hour. A laughing threesome sat at the center part of this length of the bar space so I walked left and sat just right of space, settling in just off the corner of the bar. I faced the rest of the bar, with a few tables behind me.
Who Served Me
Kerrie, although this isn’t her regular shift. (Dawn was away, so Kerrie was covering.) Kerrie’s been there about two years and when I asked if she also works at the Sea Bright location, she replied with a swift, “No, he doesn’t like to do that.”
Bartender’s Favorite Bite
Kerrie is a a fan of many things on the menu. “The orange [crush] shrimp is incredible! There is something with the sauce. It’s sweet, but tangy and with the shrimp? It’s flash-fried, not fried-fried, so it’s light. Also, the poke, which you ordered, is really really good, and the…” She trails off, mentioning other favorites as she disappears into the kitchen with a bus bucket loaded with dishes.
The Vibe & My Vantage Point
I have to say, this was not my favorite bar vibe. Maybe it was the time of day, as it was pretty bright. Maybe it was because I had never really spent time at the bar at this Woody’s, let alone mid afternoon, alone, on a Friday. I was facing a TV screen (so not my favorite!) and could sort of see through to the other side to the dining room. To the right was the other length of the bar where the threesome sat. My guess is that if the place were packed on a Thursday, Friday, or Saturday night, the people-watching would likely be fun.
Hendrik’s Cucumber Cooler, $12 Hendrick’s Gin, muddled cucumber and lime, simple syrup, splash of club Here’s the drink-order backstory. First, I asked Kerrie to add mint to the muddle and was shocked when she walked over with a cocktail served straight up in a martini glass. I was convinced she had the drink wrong. Never have I had a drink served straight up with the word “muddled” in the description. Kerrie apologized that the mint couldn’t be strained out of this cocktail but I quickly dismissed her concern since I was the one who asked for the mint, as I was initially misguided by my interpretation of the description. I moved on quickly as I was both pressed for time and desperate to taste what I expected to be a fantastic, refreshing, and fragrant delight. Instead: Holy hellfire! It was all gin, all day, as I could hardly get the first sip down. It reminded me of the first time I thought it a good idea to take a swig of the Popov vodka bottle in my parents’ liquor cabinet, on a dare from my older brother. Thank God no one had an open flame nearby! In fact, it was too off balance for me to suffer through so I ask Kerrie to drop the whole thing over ice with extra mint and add a touch more simple syrup and soda. Voila! Drink #2 was born: the Hellfire Fix.
What Fed My Soul
Chips and salsa
Chips & Salsa, complimentary Homemade chips and salsa Served up as soon as you settle into your seat, the delicious chips and salsa do not disappoint. I loved the chunkiness of the salsa and the perfect amount of cilantro that I get in almost every scoop. The chips were hearty but not at all greasy. They bring a nice saltiness to balance against the acidity in the salsa—tasty indeed and a welcome respite for someone arriving on an empty stomach.
Poke
Poke, $16 Cubed yellowfin tuna, ponzu soy ginger sauce, cilantro I was excited to start with a fresh, light dish, as I was unsure of what else I would be ordering. (And I had at least a third of the basket of chips and salsa so needed to take a breath!) The bowl arrived looking magnificent albeit it totally different than the description. It arrived on a rectangular platter—bowl in the center—with mounds of more homemade nacho chips on either side. I was a little confused. If anything was to be added to the dish, I would have loved hollowed-out cucumber halves, rice crackers, or even crispy wontons. And while I did indeed eat a full chip piled high with the tuna, I was disappointed in myself for falling for it. I knew it wouldn’t be what I wanted, yet was surprised to find that it sort of worked. Also absent from the description, which irked me, were the the mounds of red onion throughout the dish. The cilantro was scarce but there was the addition of scallion and purple cabbage, which, while unexpected, added a nice crunch against the suppleness of the cubed tuna. The ponzu sauce was good—sweet at first, then salty with a heat on the back end that left me quite happy.
Orange Crush Shrimp
Orange Crush Shrimp (small $10, large $16) Fried gulf white shrimp, orange chili aioli Something about Kerrie’s description had me intrigued, plus Woody’s is well known for its Orange and Ruby Crush cocktails. So, really, I figured I couldn’t go wrong. When the dish arrived I was a bit worried as I examined the orange, creamy sauce. Immediately I said to myself, Please do not let this taste like fried shrimp creamsicle! To my absolute wonder, I was in L O V E. At first I wasn’t sure what it was remiscent of, but then like the bang-pow flavor of this dish, it came to me. It was like a high-end orange shrimp only found at higher-end Chinese restaurants like The China Grill in NYC or Chengdu 46 in Clifton.
Sweet, crispy, and a little spicy all at once, with gorgeous green ribbons of fresh basil making for a brilliant addition. The black-peppery fragrance adding zest to the mellow essence of the orange followed by the seductress of heat…which must’ve been the chili. It really was fantastic with the black and white sesame seeds adding a nuttiness that, while subtle, cut the orange honey flavor the dish imbued.
Hudson Canyon
Hudson Canyon, $18 Seared sesame seed yellowfin tuna, mixed greens, sugar snap peas, Japanese cucumbers, radishes, carrots, jicama, wasabi dressing By this point I was completely full but I promised you all that I would always review at least three bites. I didn’t feel legit about the chips and salsa so I found myself once again in the salad category. I didn’t realize I had now done a full fish meal (sorry, meat lovers!). The salad arrived and was a gorgeous compilation of color. The light green of the wasabi dressing glistened atop the greens and other perfectly julienned veggies. I gathered a hefty bite onto my fork and poked a gorgeous corner piece of the tuna. As I not-so-gracefully shoveled the bite into my mouth, I immediately delighted in the amalgam of texture and flavor so explosive against my palate. The spicy back-burner heat of the wasabi was ever-present as the mouth delighted with the sweetness of the peas and jicama. The crunch of the sesame seeds and softness of the mixed greens were pure delight. The flavors blended beautifully and yet allowed the adventurous eater to dissect each flavor as the mix moved around the plate and my mouth. This was a salad sure to be star performer as a main dish. It was plentiful and delicious enough to stand on its own. This, I will come back for.
Beyond the Bar
Woody’s original location, on East Church Street in Sea Bright just has a different vibe. Both boast the same simple, clean, if not forgettable, decor. Both boast the same menu but offer completely different dining experiences. The chef currently at Woody’s works hard to do a great job and for the most part, does just that. This location has a nice dining room, outdoor area complete with palm trees, and a lovely private table that seats eight or 10 in the front window.
When to Show Hours below are for Tinton Falls only. Sea Bright hours may vary.
Sunday through Thursday: 11:00 a.m. to 9:30 p.m.
Friday and Saturday: 11:00 a.m. to 10:30 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.
Woody’s 1202 Sycamore Avenue
Tinton Falls, NJ 07724 732-935-0525
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.
The rolling farmlands of Gloucester County in June—with hypnotic, wavy parallel lines of planted crop, craggy patches of trees, friendly farm stands, and soaring majestic skies—generate more than enough inspiration to seek out some of the many diners located in the southern reaches of the Garden State. Route 322, from Swedesboro to Williamstown, served as a scenic corridor to enjoy a number of roadside attractions.
Swedesboro Diner, Swedesboro
Cowboy Bob Roberto
The impromptu tour began with brunch at the Swedesboro Diner. A delightful golden platter of French toast and bacon set an upbeat tone for the day. The eatery has won numerous “Best Diner of Gloucester County” awards since it opened nine years ago. I had the honor and good fortune to share a meal with my friend Bob (“Bobby”) Roberto, one of New Jersey’s legendary cowboys. Roberto, during a 40-plus year career, has won numerous calf-roping championships throughout the United States, and is a celebrity figure at the nearby Cowtown Rodeo in Pilesgrove, NJ, one of America’s oldest rodeos (established in 1929).
Swedesboro DinerFrench toast, Swedesboro Diner
Harrison House Diner, Mullica Hill
As they say in the old Western movies, “Hey cowboy, this town ain’t big enough for the two of us,” so I saddled up my SUV, bid farewell to Bob Roberto and headed east on Route 322. I passed the intersection at Route 45 in Mullica Hill and saluted the Harrison House Diner, a cozy spot where I enjoyed breakfast a year ago.
Harrison House Diner
Angelo’s Diner, Glassboro
I crossed Route 55 and entered the scholarly environs of Glassboro and Rowan University. It felt like a good time for an “On the Road” pie break, so I dropped into Angelo’s Diner, a vintage stainless steel gem built by the Kullman Dining Car Company Inc. during the days when it operated in Harrison, NJ in the 1950s. A slide of blueberry pie topped with whipped cream and more coffee proved to be a good call in order to sustain my motoring momentum.
Angelo’s DinerBlueberry pie, Angelo’s Diner
Geet’s Diner, Williamstown
Pictured at top.
Continuing east, I tracked Route 322 as it did a dipsy-doo in Williamstown and intersected with the Black Horse Pike. I knew it was time for lunch when I saw the glistening monument known as Geet’s Diner. Geet’s is a tale of rebirth on the Garden State diner circuit. The diner closed in 2016 and reopened earlier this year under the new ownership of entrepreneur Sandy Cannon. Following much-needed repairs, Geet’s celebrated a grand reopening on March 24. In addition to its silky smooth remodeled diner area, complete with blue, recessed ceiling lights, Geet’s features a spacious sports lounge. A generous house salad, topped with grilled shrimp, was a lunchtime treat for a Tuesday afternoon.
House salad with shrimp, Geet’s Diner
Always Learning
Just out of curiosity, I Googled information on Route 322. It turns out the road actually begins in Cleveland, near the banks of Lake Erie, goes through Pennsylvania “as the crow flies,” crosses the Delaware River into New Jersey via the Commodore Barry Bridge, then eventually connects with the Black Horse Pike and feeds into Atlantic City. Back in the 1920s it was part of an old auto trail known as the “Lakes-to-Sea” or “Ship-to-Shore” highway.
By most standards, this meandering late-spring diner tour was only a simple jaunt; 40 miles round trip there and back from Swedesboro to Williamstown. But the bucolic Gloucester landscape and stops at three very different diners proved to be nourishment for stomach, soul, body and mind. Philosophically speaking, the reward was the cumulative spirit of the journey rather than any given destination. Maybe I didn’t achieve an enlightened state of Nirvana, but I was fortunate enough to take time out of a busy schedule, stretch out in a beautiful corner of New Jersey, and have brunch with a champion rodeo cowboy, a slice of pie at an eye-catching, classic, factory-built diner, and lunch at a sparkling, reborn landmark.
One final confession and point of interest on this tour: driving west on Route 322, heading for the New Jersey Turnpike for my return trip to the northern half of the state, I succumbed to temptation and stopped at Rosie’s Farm Market. My my—those apple cider donuts were mighty tasty. One box just wasn’t enough. Next time I’ll spring for at least three.
All right, I admit it—along with the donuts, I also brought home a blueberry pie. The pie was just sitting on the shelf in this rustic farm stand and it looked so good. It didn’t last long once the box was opened on my kitchen table. Thanks, Rosie! Thanks, Route 322!
Angelo’s Diner 26 N Main St.
Glassboro, NJ 08028
856-881-9854
Geet’s Diner
14 N Black Horse Pike
Williamstown, NJ
856-341-9779
RELEASE: (BRIGANTINE) – New Jersey Secretary of Agriculture Douglas H. Fisher kicked off the 2018 #FindJerseyFresh Challenge today at Soulberri Coffee and Smoothies in Brigantine. Soulberri owner, Coley Gaffney was the winner of last year’s Jersey Fresh social media contest. The 2018 #FindJerseyFresh photo contest will last through Nov. 6. People are encouraged to post photos of favorite fruits and vegetables found at markets and pick-your-own farms using the #FindJerseyFresh hashtag on Facebook, Twitter and Instagram.
This year’s grand prize will be a $500 gift to where the winner likes finding Jersey Fresh produce the most. There will also be weekly winners who will receive a New Jersey-shaped bamboo cutting board.
“We are looking forward to the many creative photos that will be posted during the #FindJerseyFresh Challenge this year,” Secretary Fisher said. “The farmers here in the Garden State consistently produce high quality fruits and vegetables and the fact that we had more than 2,500 entries in last year’s contest proves that consumers here love the challenge of Finding Jersey Fresh.”
The Contest
This year’s contest will feature a weekly challenge to find a specific fruit or vegetable to photograph and post on social media using the #FindJerseyFresh hashtag. The new challenge will be posted on the Jersey Fresh Facebook, Twitter and Instagram pages each Wednesday and contestants will have a full week to post their #FindJerseyFresh photos.
2017 Winner
Gaffney’s winning photo from last year, captioned, “It’s the most wonderful time of the year #tomatoes #harvest,” featured a colorful display of Jersey Fresh heirloom tomatoes.
“As someone who enjoys making different recipes and sharing them with others, the contest last year allowed me to gain a wider audience for myself and appreciate what others did as well,” Gaffney said. “With Soulberri, we are committed to sourcing as much Jersey Fresh produce as possible. It’s not only convenient to purchase ingredients locally, we also know from experience how good they taste.”
Soulberri Coffee
Soulberri Coffee + Smoothies sources Jersey Fresh produce from several local farms including strawberries, kale, and blueberries from B&B Farms; kale from Potato Homestead and Nino Levari; and locally produced honey from Busy Bee’s Honey.
“Soulberri’s efforts to source local Jersey Fresh produce during the New Jersey growing season are exceptional,” Secretary Fisher said. “We know the value and quality that our farmers bring to the table, and appreciate chefs and restaurant owners that understand the importance of supporting these farmers and the state’s economy, as well as priding themselves on serving the best quality food to their customers.”
Pictured at top, from left: SoulBerri Coffee and Smoothies owner Coley Gaffney, Secretary Fisher, Atlantic County Freeholder Caren Fitzpatrick, and Brigantine Councilman Richard DeLucry.
Salt Creek Grille – Princeton recently appointed Scott Swiderski as its new Executive Chef, overseeing the creation and execution of the restaurant’s highly acclaimed award-winning menu. Chef Swiderski received his culinary training at Johnson & Wales University. With more than 40 years of experience, Chef Swiderski taps his extensive expertise with Asian fusion cuisine to bring a unique flair to Salt Creek Grille – Princeton’s mesquite-grilled menu. Prior to joining Salt Creek Grille, he worked at top restaurants in Miami, Manhattan, and Philadelphia. He’s a Jersey boy at heart, so he’s happy to return to his roots to create a unique dining experience with locally sourced ingredients and scratched-based cooking at Salt Creek Grille – Princeton. Chef Swiderski will work to deliver guests a one-of-a-kind experience with his involvement in menu updates, day-to-day operations, dining preparation and event execution. Here’s the Jersey Bites Chef Spotlight on Chef Scott Swiderski.
Early Days
JERSEY BITES: What is your earliest food memory? CHEF SWIDERSKI: Making breakfast in bed for my mother and father when I was 5 years old.
When did you realize you wanted to make cooking a career? Was there an “aha!” moment? After I graduated from high school, I realized cooking had been my biggest passion since I was 15, so I had to pursue it.
Any interesting stories about where and with whom you started cooking professionally? Cooking at the local restaurant where I grew up really instilled in me the passion I have for cooking.
Personal Perspectives
What is your cooking style? I love cooking with fresh, local ingredients.
What is the greatest opportunity that has come to you as a result of cooking? A huge benefit of this industry is the opportunity to work with passionate, dedicated people.
What is the most memorable meal you’ve had, what did you eat, and where was it? Lunch at Per Se in New York City. The food and service were amazing!
It’s your last day on earth: what will your final meal be? Bucatini Amatriciana, which is a spicy pasta dish.
What is the best advice you have to share with young people interested in becoming chefs? Apprentice with a great chef.
If you could choose to be any food item, what would it be? Pasta.
What is the one staple food you always have in your cupboard at home? Pasta.
What is your beverage of choice? My father-in-law’s homemade red wine.
What is your favorite comfort food? Chicken pot pie.
What New Jersey restaurant do you enjoy dining at, besides your own? Cargot in Princeton.
If you could have dinner with any three people, living, deceased or fictional, who would they be and why? Steven Tyler, Chef Paul Bocuse, and golfer Phil Mickelson. I think we would have a great time of dining and drinking.
Continuing its expansion on Saturday, June 16, the latest location of Sweetberry Bowls calls Jersey City home.
From left: Kevin O’Toole, Jersey City Mayor Steve Folup, and Anthony Spagnola.
Aside from tasty açai, pitaya, green, and coconut bowls offered in other açai chains, Sweetberry Bowls, which has six stores already in New Jersey and one in Florida, locals can look to Sweetberry for their morning pick-me-up, as the location also offers oatmeal and coffee. The BYOB (Build Your Own Bowl) is yet another way to go: guests can create a mixed-and-matched masterpiece made up of their favorite bases and toppings.
Three dedicated team members make this location possible: Kevin O’Toole, Anthony Spagnola, and Desi Saran. O’Toole has spent the past 12 years of his life in the Hoboken/Jersey City area. “We are looking forward to bringing a new vibe to downtown Jersey City,” he said. Spagnola, a chef who created a number of the brand’s custom salads, runs the new location. Saran (not pictured) is the creator of Sweetberry Bowls and has expanded the company and its chains. Looking to the future, the team plans to have Sweetberry more fully integrated into the Jersey City community by participating in local farmers markets and festivals.
The store opens its doors at 9 a.m. on Saturday, June 16, and celebrates by offering a free bowl of choice to the first 50 customers.
ilotworks 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.
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.
