Have you heard of the NJ Pizza Girls? If not, we think it’s high time you did, and what better time than now? (ICYMI, February 9 is National Pizza Day.) Get to know Milvian, Marissa and Paris in this fun-fact-filled interview. Then get the inside slice on their own favorite pizza in the Garden State!
JERSEY BITES: What are the NJ Pizza girls all about? MILVIAN: We’re a group of 20-somethings who absolutely love trying out different kinds of pizza. Marissa and Paris often accompany me on various pizza adventures and are based in Central Jersey. We’ll travel all over the state and beyond for some quality pizza and hope to invite more New Jersey-based pizza fans to join the adventure! [gdlr_space height=”20px”]
How did you meet?
MILVIAN: In high school and college.[gdlr_space height=”20px”]
What made you want to start your Instagram account just about pizza, @njpizzagirls?
MILVIAN: While I was in college, Pete Genovese of NJ.com released his first ever “Top 25 Pizzerias in New Jersey” list. I noticed there were many not too far from campus so my friend and I would try to visit as many on the list before the year was over. We started documenting it on Snapchat to our friends and many people would ask “What’s this pizza tour? Can I come?” Fast forward to January 2016 and Mr. Genovese came out with a new list of pizzerias to try. I decided that I was going to continue this pizza tour post-college and bring a few friends with me on this adventure while documenting it for everyone to see.[gdlr_space height=”20px”]
Rocket pie from Urban Fire in Madison
Favorite topping? Why?
MILVIAN: Can’t go wrong with a Margherita. Simple, yet filled with taste.
MARISSA: Pepperoni! It has been my childhood favorite and will forever be my go to.[gdlr_space height=”20px”]
Do you ever make your own pizza?
MILVIAN: I tried making a margherita pie a few times in college and I’d invite my friends over to taste-test. I’d like to learn how to perfect making dough, though!
MARISSA: No usually, I don’t always have enough time but when I have made my own pizza it was something similar to a cheese steak but so much better![gdlr_space height=”20px”]
Best pizza you’ve ever had?
MARISSA:The Winterfell pie from Wood Stack in Pine Brook. It consisted of smoked beef brisket, pickled red onions, fresh mozzarella, and BBQ sauce.
MILVIAN:It’s tough for me to answer this. There are many different styles of pizza that I appreciate. However, I recently tried the “rocket” pie from Urban Fire in Madison and it’s still on my mind. The ingredients are: arugula, prosciutto, fresh mozzarella, shaved Parmigiano, freshly squeezed lemon juice, and extra virgin olive oil.[gdlr_space height=”20px”]
Thin crust, deep dish, or regular?
MILVIAN: Regular. Love me some crust, especially if it’s in a wood or coal-fired oven. For now, I’m avoiding deep dish until I go to Chicago![gdlr_space height=”20px”]
Here are the NJ Pizza Girls’ 10 favorites (listed alphabetically).
At Coal, the coal fired oven burns at around 800 degrees, cooking each and every pizza to a perfect crisp. From specialty pies to deep dish and gluten-free options, Coal offers a wide selection for just about anything your tastebuds are feeling. Try the San Marco pie.
Three words: Sesame. Seed. Crust. Esposito’s specializes in this so if you’ve been dying to try it out, it is recommended you stop here. Choose from 12 different types of sesame seed crusted pies at either location. They are total game changers. Try a slice of the mozzarella with sauteed spinach and onions.
A total hidden gem in the greater Trenton Area, the birthplace of the tomato pie. Whether you dine in or have your pizza delivered, Mamma Flora’s does not disappoint. Try the Margherita pie.
Nice family-owned restaurant with a modern, chill-vibed interior and the sauce comes from a family recipe that has been passed down for generations. Try a slice of the spinach, artichoke and pesto pie.
The interior is modern yet cozy with its sister restaurant, Osteria Morini, right next door. Customize your own pizza here or choose from their hand-tossed specialty pies. Try the Tartufata pie.
Fresh, locally sourced ingredients are only used here and the list of pizzas available at Nunzio’s appeals to just about everyone. The display of their available pies for the day in the front counter is unique with only showcasing one slice as opposed to the entire pie. Try a slice of the Scooby Snacks.
Looking to break out of the ordinary pizza scene? Check out Tony Baloney’s ASAP. The pizza menu is contains Cuban, Indian, Jewish and Mexican influences and everything in between. Vegan options are available too. Try a slice of the UTB.
Customize your pizzas however you’d like at Urban Fire. At Urban Fire, you select a base: margherita, tomato pie, verde or bianco, and choose from over 30 of the finest ingredients. If you need a little help, feel free to choose from one of their specials. Try the rocket pie.
NJ Pizza Girls (from left): Marissa, Paris and Milvian at Valentina’s pizzaiolo, with Michael (aka @Pizza_Jew.)
Instagram’s beloved @pizza_jew, Michael, is the pizzaiolo behind Valentina’s. With using the freshest ingredients, he has mastered the craft of tossing dough and making picture-perfect pizzas that are equally delicious. Try the Tartufo pie.
Whether you come during your lunch break or for Sunday brunch, Wood Stack has a chill vibe with a full bar offering local New Jersey beers and crafty cocktails. Specializing in Napolitano style pizza, there are two wood-fired ovens imported from Italy that are firing pizzas at 900 degrees. Try the Bader Sting pie.
Way to milk Valentine’s Day, universe! With the holiday falling on a Tuesday, celebrations kick off as early as Friday, February 10. Here are 8 ways to take the day (or weekend!) to new heights.
The White Horse Winery hosts a wine and chocolate tasting this weekend, February 10 to 12. For $25, you can sample five wines, each paired with a variety of gourmet chocolates. Saturday and Sunday hours feature live music, and tastings will happen every half hour. For times and more information on prices, click here. 106 Hall St., Hammonton.
When you think of preserving, there’s a good chance jams and pickles come to mind. But don’t forget salt! Spend a some time on Valentine’s weekend getting an education in salt preserving! Class is $65 per person and takes place on February 11 at 11 a.m. 3200 Lawrenceville Road, Lawrence Township.
On this narrated three-hour tour, guests will try desserts and (adult) beverage pairings from several eateries in downtown Jersey City. A goodie bag and a sampling of desserts to take home are included. The tour takes place from 3 p.m. to 6 p.m. on February 11 and tickets are $65 per ticket. Tour stops include Cocoa Bakery, CoolVines, featuring Milk Sugar Love, Choc-O-Pain Bakery & Café, L’atelier du Chocolat, and Talde. 275 Grand Street, Jersey City.
Sharpen your charcuterie skills on Sunday, February 12, from 1 p.m. to 5 p.m.! In this class, you’ll learn how to use a meat grinder to make pate de campagne which you can take home in addition to a loaf of Bobolink bread, and a coupon for fine ale at local landmark brewery, the Ship Inn. $75 for each person. 369 Stamets Road, Milford.
Carlo’s Bake Shop Cake Class
Learn how to make you very own Valentine’s Day chocolate box cake with Carlo’s team of decorators! From 10 a.m. to 12 p.m. on Sunday, February 12, you will be guided by experienced decorators as you make either a vanilla or chocolate cake with chocolate fudge filling, covered in fondant and buttercream decorations. Participants in this class must be at least 10 years old, and all those under 18 must have a legal guardian enrolled in the class. $125 per attendee. 12 Wilsey Square, Ridgewood.
Grab the kids for a fun, interactive workshop where they will be taught how to essential cooking skills and how to prepare healthy items for Valentine’s Day. For children ages 3 to 6 years old, $35 per child. The program takes place Sunday, February 12, from 4 p.m. to 5:30 p.m. 113 Walnut Street, Montclair.
Enjoy dinner on the water with Spirit Cruises on Valentine’s Day: February 14. The Valentine package includes cuisine, skyline views, entertainment, access to the rooftop deck and a table for your party size for $99.90 each. Additional packages and add-ons are available for purchase. The cruise will be from 7 p.m. to 10 p.m. with boarding time at 6:30 p.m. Departing from Lincoln Harbor.
Celebrate Valentine’s Day in the sky! Choose from a variety of packages including a hot air balloon ride paired with an elegant dinner. Call 888-301-2383 to make reservations. 1045 State Highway 173, Asbury.
A Culinary Institute of America grad, Chef Robbie Felice worked for years in properties owned by the Mario Batali-Joe Bastianich hospitality empire, including as sous chef and head of the salumi program at B+B Ristorante in Las Vegas. He has also staged at Michelin-starred restaurants in the Netherlands and Belgium, cooked at the 2-Michelin-starred the Modern (NYC) and in NJ at Montclair’s highly regarded Fascino. Chef Felice describes his cooking as “the way food is eaten in Italy—super fresh, meant for sharing, simple and straightforward.” A Sussex native, the 26-year-old Chef Felice owns Viaggio with his father, Joe, a seasoned restaurateur.
JERSEY BITES: What is your earliest food memory? CHEF ROBBIE FELICE: My earliest food memories would definitely have to be my family’s cooking, especially my grandmothers’. They are both amazing cooks and I was always blessed to be eating great food. On my father’s side, great Italian, and on my mother’s side, Dutch. Didn’t matter what the occasion, whether it was a holiday or just spending the weekend eating a bowl of homemade soup or a plate of pasta, it was always superb. In addition, since my dad owned restaurants, I remember being in them from basically as far back as I could remember. Always being forced to try things on the menu when really, all I wanted was my father’s homemade chicken fingers that he would bread to order just for me. In one restaurant, there was a big photo on the wall of me dressed like a chef and my baby brother in a pot munching on some dry pasta. I’ll never forget that picture, and it’s funny: my dad’s old customers come into Viaggio now and still bring it up.
When did you realize you wanted to make cooking a career? Was there an “a-ha” moment?
I was always working in restaurants, whether it was my father’s or trying out a new spot. But there came the time when I was in high school and it was [time to] decide to continue with the landscaping business I had started, or to really take this cooking thing seriously. I applied to the Culinary Institute of America and a few weeks later I was accepted. I guess you could say that was my real “a-ha” moment because from that day forward my life has been about nothing but cooking.
Any interesting stories about where and with whom you started cooking professionally?
Again, it’s pretty cool to be able to say it all started at my father’s places but I think that once I decided I wanted to work for Mario Batali, that’s when it all really started. I set a goal that I had to work for him no matter what it took. Sure enough, I did my externship at his flagship Babbo in NYC. Working alongside Chef Frank Langello was huge for me because he really knows the Batali style better than anyone. Best part about it is he still to this day tells me he only hired me on for my externship because he wanted to fire me after two weeks. Needless to say I made it past two weeks and was the first extern there to work most of the stations in the restaurant. It was a huge accomplishment for me and I owe a lot to Chef Frank and the team at Babbo for jump starting my career. I mean, I have worked for a number of awesome chefs and people who I not only look up to as chefs, but as people as well. I worked with a few chefs in Colorado who definitely left a mark on me as well as when I got back with the Batali company in Las Vegas. Vegas really became a culinary home for me—I felt like I was a big part of the team.
Viaggio’s Salami Platter
What is your cooking style?
I always say a chef’s cooking style is a combination of all their past experiences and the kitchens they worked in. So I would say my style is greatly influenced by Mario Batali but also has influences of other kitchens I have worked in such as the Modern and Chef Sergio Herman’s kitchens. My style is rustic with modern influences. I’m young and it definitely shows in my food.
What is the greatest opportunity that has come to you as a result of cooking? The ability to travel the past six years while doing what I love, cooking.
What is the best advice you have to share with young folks interested in becoming chefs?
Know what you’re getting into. These days I go on the internet and read blogs and posts such as “50 Things They Didn’t Tell You About Being a Chef” or “What It’s Like to Date a Chef” and they’re all true.
If you could choose to be any food item, what would it be?
To be honest, I would be a food item that gets to travel and not be eaten fast. Something tropical, like a coconut.
What is the one food you always have at home?
Nothing—who has time to cook at home?
What is your beverage of choice?
Dom P… but these days I live off energy drinks, particularly Venom. It’s only 99 cents, and absolutely disgusting, but it keeps me going.
What is your favorite comfort food?
Any home-cooked meal. Usually Sunday’s pot of sauce with pasta.
What New Jersey restaurant do you enjoy dining at, besides your own? I really don’t have much time to dine out, but I always enjoy going to Jockey Hollow and checking out what some of my other colleagues in the state are doing.
If you could have dinner with any three people, living, deceased or fictional, who would they be and why? Sergio Herman, Massimo Bottura, and Marco Pierre White. They are all so different and it would be absolutely insane to have dinner with all three, literally.
Are you working on any upcoming projects our readers would be interested in learning about?
My main focus right now is to get Viaggio running as smoothly as possible and be able to do some fun dinners. I’d really like to get Ryan DePersio in to do a guest chef dinner, and to get cool product in, such as truffles, to highlight on a daily basis.
So is this place a diner, an intimate romantic bistro, a gourmet restaurant, or an off-beat eatery that features gluten-free baked goods?
The correct answer: all of the above.
Plum on Park, located on Park Street in downtown Montclair, is the creation of Natalie Colledge, an entrepreneur who launched the place in October 2010. Two years ago, to complement the business, she also opened Plum Bakery, on Glenridge Avenue (also in Montclair), where she produces a delightful assortment of gluten-free breads, rolls, bagels, pastries, muffins and cookies. Colledge honed her skills working for many years at her family’s Styertowne Bakery, in Clifton.
Beneath the brown brick exterior of Plum on Park lurks the heart of a vintage, dazzling, stainless steel diner built by Jerry O’Mahony in Elizabeth. In fact, it’s one of the oldest diners in New Jersey. When Colledge purchased the joint, she found tax records dating back to 1929. This time frame is accurate, cross-referenced with Richard J. S. Gutman, author of American Diner Then and Now and the leading expert on diner history and architecture. It’s believed the eatery originally opened nearly 90 years ago as Jerry’s Diner, then became the Park Street Diner, Greek Delights and the Market, before being christened as Plum on Park.
In December this reporter, along with his better half, the lovely and talented Ms. Julia, decided to celebrate New Year’s Eve one night early (for no particular reason). We walked through the boxy, stylish vestibule, carrying our bottle of moderately priced white wine (yes, BYOB), and settled into a booth. Candles and dimly lit chandeliers created a subdued atmosphere that softly illuminated the diner’s stainless steel interior appointments. The green, half-oval glass window panes represent a signature, decorative architectural highlight on O’Mahony diners from this era. And like all good Jersey diners, Plum on Park faithfully maintains its counter and stools.
Chandelier
The evening meal began with an appetizer of delectable, plump fried oysters with a corn-meal batter, served with a remoulade sauce. I could have easily devoured another dozen of those babies. The real surprise of the night was our basket of gluten-free bread, with a rich, red pepper-infused buttery spread. My goodness—they could have served it for dessert.
Shrimp and grits (note the abundant bacon topping)
The wait staff was cheerful and friendly. For entrees, I enjoyed shrimp and grits, topped with a generous amount of crumbled bacon, and garnished with scallions. I was a happy man. By way of comparison, I’ve also enjoyed shrimp and grits in Charleston, SC: a different concept and presentation. Two delicious servings of shrimp and grits from two different states—I think that makes me an unofficial, unauthorized expert on the subject. Whatever.
Gluten-free bread with red-pepper spread
For the wife, she had a grand time consuming the All-American burger on a brioche bun, topped with “secret sauce” and fries on the side. The clincher for this platter was the little vanilla milkshake. It. Was. So. Cute.
Burger with vanilla milkshake
True to its diner roots, Plum on Park offers a respectable assortment of breakfast selections, all of which sparkle with an upscale twist. The eggs Benedict, baked bread pudding French toast, and Moroccan and chorizo “scrambles” all sound tempting. There’s a healthy assortment of menu selections and specials for lunch and dinner, such as citrus marinated roasted cast iron chicken, and seared wild salmon. In addition, there are fresh vegetable and fruit juices and smoothies.
A week after the pre-New Year’s Eve supper, I had the pleasure of chatting with Natalie early one morning at her bakery, over a cup of coffee and a few yummy gluten-free chocolate chip cookies. She reminisced about her years as a baker and her decision to open her two Montclair establishments.
These days many honorable consumers have a serious devotion with the concept of gluten-free and its intended health benefits. However, according to Natalie, there’s a steep learning curve when it comes to mastering this school of baking. The trick, she said, is making gluten-free breads and pastries look good, taste good, with the proper texture. Considering the look in her eye and her voice of experience, I quickly caught the drift that achieving the gluten-free baking “trick” ain’t easy.
Natalie also shared two inside tips. The first is that Plum on Park’s prime time happens during weekend brunch. That’s when the place really starts to rock and roll. The second tip is that, during the summer months, the diner offers al fresco seating in a side alley, adjacent to the building. She encouraged me to partake in both “plum” experiences.
It only took a split second, but something triggered a flashback deep inside my brain to a vision of those beautiful fried oysters, resting ever so gently and comfortably on that long white dish. Given this near-mystical experience, there’s more than a good chance I’ll return to Plum on Park.
Editor’s note: Plum on Park will be undergoing aesthetic renovations in the near future. Also, be on the lookout for our interview with owner Natalie Colledge in an upcoming exclusive Jersey Bites Baker’s Spotlight.
Sharrott Winery Takes Double Gold and 3 NJ Wineries Take Gold Medals
Cream Ridge, NJ – New Jersey wines hit the spotlight in the 17th annual San Francisco Chronicle Wine Competition, held the week of January 13 in Sonoma County, with Sharrott Winery of Winslow Township earning a Double Gold medal for their Wicked style port wine and 4JGs Winery (Colts Neck), Unionville Vineyards (Ringoes) and Sky Acres (Far Hills) earning gold medals. The event is the largest wine competition of American wines in the world with over 7,000 entries in 2017.
Consumers in New Jersey regularly experience the quality of wines produced by the more than 50 wineries in the state. Wine judges in blind taste test competitions like the prestigious San Francisco Chronicle Wine Competition are able to judge wines by category without knowing the origin of the wine, thus eliminating any bias and ultimately scoring the wines based on their overall quality and taste.
Overall in the competition, New Jersey wineries earned 30 medals, including one Double Gold, three Gold, seven Silver medals and 16 Bronze medals against competitors from 28 states in the country.
New Jersey has three American Viticultural Areas (AVAs) for grape growing and the largest; the Outer Coastal Plain AVA in southern New Jersey produced 17 medals from member wineries: Bellview Winery (Landisville), Heritage Vineyard (Mullica Hill), Sharrott Winery (Blue Anchor/Hammonton), and White Horse Winery (Hammonton).
Sharrott’s Wicked style port won the Double Gold medal.
NJ Medal Count:
Sharrott Winery – Double Gold, 3 Silver, 4 Bronze
Bellview Winery – 2 Silver, 5 Bronze
4 JGS Winery – Gold, Bronze
Heritage Vineyards – Silver, Bronze
Old York Cellars – Silver, Bronze
Unionville Vineyard – Gold, Silver, Bronze
White Horse Winery – 2 Silver, 2 Bronze
Sky Acres Winery – Gold, Bronze
Unionville Vineyards earned a gold for their 2014 single vineyard series Chardonnay and a silver for its Single Vineyard Series, Pheasant Hill Vineyard 2013 Syrah; 4JGs Winery scored a gold for their 2014 Chambourcin and Sky Acres a gold for the 2015 Cabernet Franc.
Sharrott Winery earned silver medals for its NV Tango Bordeaux blend, 2015 Chardonnay and 2013 Petit Verdot while Bellview Winery in Landisville won silver for its red blend Capella wine and its white blend Cygnus. Heritage Vineyards in Mullica Hill earned silver for its 2015 limited release white blend of Muscat, Albariño, and Chenin Blanc. Old York Cellars in Ringoes won silver for its 2014 Syrah and White Horse Winery in Hammonton earned silver medals for their 2013 Cabernet Franc and 2015 Chardonnay.
With almost 2,000 acres of New Jersey farmland dedicated to grapevine cultivation, and the state annually ranking in the top 15 in wine production, the Garden State has made its mark in the wine industry. From just a dozen producers 15 years ago, the Garden State now boasts over 50 licensed producers.
The GSWGA is a coalition of nearly 50 wineries and vineyards across New Jersey, dedicated to raising the quality and awareness of the New Jersey wine industry.
Kris and Wesley, of the popular food blog and online video series How To Feed a Loon, are beyond excited about the big game this weekend. In their latest video, the duo agrees that super-delicious game-day food and drinks are essentials this Sunday, and they have a few that will kick some serious fun onto any party’s menu. The recipes featured in the video—not to mention Kris and Wesley, Jersey boys themselves—will leave you cheering for more. Recipes are linked below the video—check ’em out!
Welcome to Jersey Bites Buzz 2017! Here are a few of the latest restaurant openings around the Garden State. Have a restaurant/food outlet opening, closing, or other key development to share? Email your news to [email protected].
Following a soft opening in mid January and an official opening on January 26 with a ribbon-cutting ceremony that involved the mayor of Closter as well as New Jersey Senator Bob Menendez, the relaunch of Azucar in Closter follows the restaurant’s former 13-year location in Edgewater (from 1995 to 2008) and a brief move to Jersey City since then. In its cozy new 6,000 square-foot space, featuring a restaurant on one side and a bar on the other, diners will appreciate the opportunity to dig into chef/owner Nick Vazquez’s Cuban sandwich, a signature item that beat Bobby Flay’s own entry on Flay’s televised Cuban Sandwich Throwdown several years back. “We slow-roast our ham for five to six hours and use the best ingredients, including premium Swiss cheese, fresh bread made in a French style for a bit of crispiness, and kosher pickles because it’s all about the details,” Vazquez explained. He added that the restaurant’s shrimp dishes all feature pure and sweet Panamanian shrimp and promised that his Gambas al Ajillo (shrimp in garlic sauce) served with fluffy white rice “will make guests feel warm and fuzzy.” According to Vazquez, a native of Cuba, “the restaurant looks like a place you’d see in Cuba right now, from the native mahogany wood we used to the blood-red walls and array of authentic memorabilia on the walls that I’ve been collecting for years.” His daughter, Lauren, serves as owner and his son, Nick, manages the bar. He continued, “It’s like a quasi-museum, restaurant, and bar with great food and music – a total experience.” While its prior location in Edgewater (and past smoking laws) enabled the restaurant to feature a dedicated cigar room years back, Azucar has retained its license to sell cigars and will soon unveil an outdoor patio space where cigar smoking will be permitted. “We hope guests will come try us and enjoy one of our signature mojitos,” Vazquez said. “We’re a little piece of paradise in Closter.”
Bareburger 129 Vervalen Street
Closter
201-660-7720
Bareburger, Closter
Opened on January 16, Bareburger’s most recent location, in Closter, is the fourth New Jersey site for the popular burger chain, which has outlets in Edgewater, Hoboken, and Montclair as well as nearly 40 other locations in five countries. Featuring a range of locally sourced, organic, and all-natural burgers, snacks, and more—including its popular Buckaroo burger, a grass-fed beef burger topped with shredded beef brisket, wild mushrooms, smoked barbeque sauce, and cheddar cheese—“we also offer burgers made from bison, elk, wild boar, turkey, and chicken as well as veggie burgers, salads, and crops, which are salads featuring a collection of vegetables instead of greens,” said General Manager Angela DeMaio, who previously served as general manager of the chain’s Montclair location. While the restaurant seats 80 and is decorated with rustic accents including reclaimed wood and other sustainable materials, similar to the Montclair location, “our new Closter location has a large bar and a full liquor license,” said DeMaio, who noted that Closter’s recent growth and renovation was a definite draw for the expanding chain. (The Montclair location is BYOB.) “We offer a warm and family-friendly dining experience and have been super busy so far,” she added.
Opened during the last week of January, Charlie’s of Bay Head is the first restaurant in town with a liquor license and features a contemporary American menu highlighting local and seasonal foods as well as premium Angus beef, a deep selection of seafood dishes (including both east and west coast oysters), and house-made desserts. “Our main dining area on the first level seats 90 guests and includes a large, comfortable bar featuring 20 taps of hand-crafted beers—many local, ingredient-driven cocktails, and big-screen TVs for viewing sports events,” shared a restaurant spokesperson. “For small, special gatherings, there’s a second-level dining area for private affairs of up to 60 people as well as a state-of-the-art wine room with a private dining area for 24 guests.” According to the spokesperson, the restaurant’s interior is designed in a modern traditional style on a neutral canvas with brick and copper accents; a contemporary waterfall ‘screen’ separates the dining room from the bar/lounge area and fireplace, while the stately exterior reflects classic Shore coastal architecture with wood shingles and white wood trim. “In the warmer months, Charlie’s will offer outdoor deck dining with stunning waterfront views of Twilight Lake,” added the spokesperson, who confirmed that the entire Charlie’s team is excited about the dining outlet’s debut. Open year-round and serving dinner from 4:30 p.m. (closed on Tuesdays), “it’s a spectacular new restaurant and a great addition to the Bay Head community,” he said.
Thai food lovers have welcomed this casual and cozy restaurant, which opened on December 1 and seats 32 people. Popular menu items include pad Thai as well as a variety of curries, each of which gain their distinct flavor from the use of either fresh or dried chile (for example, the restaurant uses fresh chile for its signature Massaman curry). “Customers are also enjoying our spaghetti with green curry, made with Italian spaghetti and green curry from Thailand, which offers two different world cuisine experiences at the same time,” said owner Pakkapol Chaipaksa, a native of Thailand, who garnered industry experience working in Philadelphia-area restaurants with family members. “Customers tell us that they love our delicious flavors and that the experience at Massaman Thai Cuisine feels just like coming home.”
Open since December 21, The Quarter House opened its doors on the former site of Captain Ed’s, a restaurant which operated from 1998 to 2015. “We serve seafood, steak, and New Orleans specialties,” shared owner and Louisiana native Scarlett Dell. Among signature menu items at the BYOB restaurant are blackened red fish seared in a cast iron pan topped with a lump crabmeat cream sauce, a thick-cut prime bone-in pork chop topped with bourbon-glazed apples, and dry-aged steaks. “We also feature a delicious char-broiled oyster appetizer served with a butter and cheese blend as well as decadent desserts including bread pudding, bananas foster, and New York-style cheesecake served with berries in a grand Marnier sauce,” said Dell, who noted that many of the eatery’s most popular menu items will be familiar to patrons of The Quarter House’s former iteration, F-Cove Restaurant, in Brick. With its new location, new name, and bright and fully renovated decor complete with rustic oak floors, a dark polished wood ceiling, off-white and gray walls, and attractive lighting, “business has been great so far,” Dell said. “On Sundays, in addition to our dinner service, we also offer breakfast and lunch, with our own homemade bloody Mary mix, which is always a big hit,” she said, noting that the restaurant features linen tablecloths and candles but is never stuffy. “Overall, we offer great food in a fun, relaxed setting.”
Opened during the first week of December, Spice Club specializes in Indian and Indo-Chinese cuisine with an emphasis on Indian curries. “Among our specialties are triple Schezwan fried rice—a mix of rice, noodles, and Manchurian-style cabbage balls—as well as Chinese bhel and biryanis made with goat or chicken that are slow-cooked in dum style for three to four hours,” said owner Nikhil Raikundalia. “Every rice has its own aroma and is made in the Hyderabadi Dum style,” he said, referring to the unique culinary techniques used in India’s Hyderabad region. At the quiet and cozy BYOB restaurant, which seats 20 and has a bustling takeout business, “we take pride in our menu and each and every dish is made to perfection,” Raikundalia said.
Whether you’re entertaining a group, feeding your family, or just looking for a warm-you-up-for-winter option for yourself, one of these soup recipes from chefs all over the Garden State is sure to hit the spot.
Butternut Squash Soup Courtesy of Todd Phillips, chef at Beach Plum Farm
Yields 12 8 oz. servings.
Ingredients:
1 large butternut squash
2 yellow onions, medium dice
4 garlic cloves, roughly chopped
½ cup olive oil
1 cup flour
2 teaspoons ground coriander
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne
2 tablespoons salt
½ tablespoon ground black pepper
6 cups vegetable stock
½ cup cider vinegar
¼ cup honey
1 cup heavy cream
Directions:
Preheat oven to 350°F.
Cut butternut squash in half and lay face down on a baking sheet lined with parchment paper.
Roast in 350°F oven for 30 to 45 minutes, until squash is tender and the edges have slightly caramelized.
Allow to cool, remove and discard squash skin and reserve cooked squash.
In a large pot, cook onions and garlic on medium heat, until onions are translucent.
Add flour, dry spices, salt and pepper and mix well.
Slowly add vegetable stock and vinegar while whisking.
Simmer for 5 minutes, stirring often to avoid burning.
Mix in honey and heavy cream and remove from heat.
Puree soup in a blender to finish. (Always start blender on lowest speed while soup is hot, gradually increasing the speed until soup is smooth.)
Caldo Verde (Potato and Collard Greens Soup) Courtesy of Ilson Goncalves, owner/culinary director at Samba Montclair
Serves 4.
Ingredients:
1 lb russet potatoes, peeled and diced (large chunks)
6 cups vegetable stock
3 garlic cloves
5 leaves collard greens, without stems and cut into thin strips
Extra-virgin olive oil
2 tablespoons chopped scallions
Salt and pepper
Directions:
In a large pan, combine potatoes, vegetable stock, 1 garlic clove and ¼ teaspoon of salt. Bring to a boil and simmer until potatoes are completely soft.
Blend potatoes with the remaining liquid in a high-speed blender.
Mince remaining garlic. In a large frying pan, quickly sauté garlic.
Add collard greens and cook for about 2 minutes.
Return potato soup to the pan and bring to a boil. Dilute using more vegetable stock if it’s too thick. Add collard greens and turn off heat.
Add salt and pepper to taste.
Just before serving, drizzle with olive oil and garnish with chopped scallions. Traditionally, the soup is also topped with fried pork sausage, but you can keep it vegetarian if you prefer.
Curried Coconut and Carrot Soup Courtesy of Phil Weikel, executive chef at Linwood Country Club
Yields 3 quarts.
Ingredients:
4 garlic cloves, smashed
1 Spanish onion, sliced
2 oz. ginger, peeled and chopped
5 teaspoons Madras curry powder
2½ lbs carrots, peeled and roughly chopped
3 ribs celery, roughly chopped
2 cups vegetable stock
6 cups coconut milk
5 teaspoons salt
2 teaspoons sriracha
1 tablespoon extra-virgin olive oil
Directions:
Heat olive oil in a 4-quart pot and add garlic, onions and ginger. Sauté until the onions are translucent.
Add curry powder, carrots and celery. Sauté for 4 to 5 minutes over medium heat.
Add vegetable stock, coconut milk and salt. Simmer until all ingredients are soft (about 15-20 minutes).
Transfer into a blender and blend until smooth. Garnish with cilantro leaves.
Miso Soup Courtesy of Julián Valencia, chef at Ani Ramen House
A note from Chef Julián Valencia: Miso soup is a traditional Japanese soup made out of stock (usually dashi, but vegetarian, chicken or pork stock can be used also) and miso paste (fermented soy beans). There are many kinds of miso. Rice and barley are ingredients used to make miso paste as well. Miso can be salty, sweet, fruity and earthy all at the same time, but that depends also on the kind of miso to be used.
When making miso soup, I like to use more than one type of miso. Mixing certain types of miso creates a well balanced condiment, and an explosion of flavors not only for soups, but it is great for dressings, sauces, marinades. For this recipe I have chosen shiro (white) and aka (red) miso, since these can be easily found in the refrigerated area of most supermarkets.
Shiro miso provides a lighter sweet flavor, on the other hand aka miso since is fermented for a longer period of time gives the miso a stronger and deeper flavor.
For me miso is a love-hate story. When I was first introduced to the flavors of Japan, I was not used to fermented foods. Miso wasn’t my favorite. Many Japanese start their mornings with a hearty bowl of miso soup for breakfast. I remembered being served a bowl of miso at 8:30 in the morning. It was not a memorable experience. I couldn’t finish it. For me is was a process to start loving it. Luckily, I discovered the beauty of miso. (Half of our recipes at Ani Ramen House include miso paste.) And it’s important to note that it is very affordable, and very healthy.
This recipe is vegetarian friendly. To make it 100% vegan, avoid using sugar or replace the sugar with coconut sugar.
Serves 2.
Ingredients:
2 cups water
2 dry shitake mushrooms
2½ tablespoons shiro miso
1½ tablespoons aka miso
½ tablespoon sugar
2 tablespoons soy sauce
¼ teaspoon sesame oil
1 tablespoon vegetable oil
¼ teaspoon grated garlic
¼ teaspoon grated ginger
¼ teaspoon hot sauce (optional)
½ cup diced tofu
½ cup finely cut scallions
½ cup diced carrots
½ cup diced onions
Dry wakame (seaweed), optional
Instructions:
Put the dry shitake mushrooms into the water, and bring it to a boil. Let it sit and wait until the shitake mushrooms rehydrate. Remove the dry shitake and slice thin.
In a mixing bowl, add shiro miso, aka miso, sugar, soy sauce, sesame oil, grated garlic and grated ginger. (Hot sauce is optional!) Mix well.
In a sautéed pan add vegetable oil and sauté all your vegetables except the tofu. Give the vegetables a nice seared and add the water, along with the tofu. Bring it to a boil and add the whole mixture of miso, making sure it dissolves. Once it boils again, remove immediately from the fire. Miso tends to get saltier when cooked for too long.
New England Clam Chowder Courtesy of Jeremy Einhorn, executive chef of Blue Pig Tavern
Yields about 6 servings.
Ingredients:
3 cups of bacon
3 onions
3 celery stalks
1 oz. all-purpose flour
1½ cans of canned clam juice
1½ quarts heavy cream
1½ cans of canned clams
1 lb potatoes
Worcestershire
Tabasco
Salt and pepper
Directions:
In a large pot, add bacon and cook halfway through.
Add vegetables and butter, then cook until onions are translucent.
Add flour and mix continuously to avoid burning.
Add clam juice and mix thoroughly.
Bring to a boil and add cream, clams and potatoes. Remove from heat when potatoes are almost done (al dente).
Add salt, pepper, Tabasco and Worcestershire sauce, to taste.
Ricotta Green Pea Soup Courtesy of Gino Iovino, chef at Girasole
Serves 4.
Ingredients:
2 tablespoons olive oil
4 tablespoons butter
3 oz. onions
2 cups raw green peas
3 cups vegetable stock
1 large leek slice
2 oz. green peas, cooked
2 oz. ricotta cheese
Mint
2 oz. fresh ricotta cheese
Black pepper
Instructions:
Heat medium heavy pot over medium heat.
Add olive oil.
Add 3 tablespoons butter and tilt the pot to coat it and melt the butter.
Add onions and cook 5 minutes.
Season with salt and pepper.
Stir in the raw peas, stirring occasionally.
Add vegetable stock and cook for 15 minutes.
Remove and put it in the blender.
To decorate the soup, sauté the leeks, the other green peas, and fresh ricotta cheese, as well as a few sprigs of mint and some black pepper.
2 lbs split peas (no need to soak)
2 gallons chicken stock
1 large ham shank
2 large onions, diced small dice
4 garlic cloves, minced
1 tablespoon oregano
2 teaspoons black pepper
2 bay leaves
3 cups carrots, diced medium
2 cups celery, diced small dice
Salt, to taste
Instructions:
Combine first 8 ingredients (up to and including the bay leaves) and a pinch of salt in large pot, bring to boil.
Reduce heat and simmer for 1½ hours. Remove ham shank. (Let cool enough to handle safely.)
Add carrots and celery, let simmer another 1½ to 2 hours. While soup is simmering, remove meat from shank and cut into medium dice.
Add diced ham at end and check seasoning. Enjoy with your favorite croutons.
Sweet Curry-Carrot with Tamarind Chicken and Red Pepper Powder Courtesy of Jon Suarez, co-executive chef at the Ho-Ho-Kus Inn & Tavern
Serves 6 to 8.
Ingredients:
¼ cup canola oil
½ lb carrots, chopped
¼ lb Spanish white onion, chopped
¼ cup light brown sugar
½ teaspoon curry powder
¼ teaspoon fennel seed
½ teaspoon coriander seed
¼ teaspoon black pepper seed
¼ teaspoon ground cinnamon
⅛ teaspoon caraway seed
½ teaspoon salt
1 oz. butter
1 oz. white wine
1½ garlic cloves
For garnish:
1 ancho chili
3 sequin peppers
¼ teaspoon dried garlic powder For chicken:
6 oz. boneless skinless chicken thighs
⅛ canola oil
2 oz. seedless tamarind paste
1 cup warm water
Directions:
Heat small stock pot with ¼ cup canola oil. Add carrots and onions.
Stir onions and carrot, add brown sugar until sugar is fully incorporated.
Deglaze carrots, onions, and sugar with white wine.
Once alcohol has evaporated, add toasted, ground spices and stir. Cover vegetables with water or chicken stock until carrots are soft enough to puncture with a knife.
Puree in blender, strain out residual liquid. Finish by stirring in cold butter.
For chicken:
Season chicken thighs with salt and pepper.
Heat small sauce pot with ⅛ cup canola oil. Once hot, add chicken. Cook each side for 2 minutes over medium heat. Cover chicken with cold water, and cook over medium heat for 35 min.
Remove chicken and shred with tamarind paste, gradually add warm water to loosen.
For dried chili powder:
Toast chili and peppers over medium heat until atomic (about 1 minute).
Combine in spice grinder or blender with dried garlic powder.
Vegetable Gnocchetti Soup Courtesy of Gino Iovino, chef at Girasole
Serves 4.
Ingredients:
3 tablespoons extra virgin olive oil
4 oz. diced Spanish onions
4 oz. sliced asparagus
4 oz. diced carrots
4 oz. diced zucchini
4 oz. sliced mushrooms
4 oz. diced celery
4 oz. gnocchetti pasta
½ oz. parsley
2 twigs thyme
4 cups water
Instructions:
Heat medium heavy pot on medium heat.
Add extra virgin olive oil.
Begin adding vegetables and herbs.
Saute for 5 minutes (add dash of salt and pepper, to taste).
Note: Jersey Bites was invited to visit Zeppelin Hall and our writer received a complimentary meal.
Bacon lovers—and bacon lover lovers—will undoubtedly enjoy BBQ & Baconfest at Zeppelin Hallin Jersey City. This fun foodie fest is on now through February 12 and it’s not to be missed. Well known for beer and barbeque, the venue is a go-to spot for many locals.
We stopped by on a busy Friday night to try out some Baconfest dishes. Executive Chef Franco Robazetti has created 17 new selections, all featuring bacon, including some true comfort food specialties. The choices pair wonderfully with the over 100 beers that are served at Zeppelin Hall. Don’t hesitate to chat with the bartenders about their outstanding brews and the current seasonal offerings—and they also serve cocktails.
Get your taste buds ready for some bacon-licious food. You won’t get a better porchetta sandwich anywhere. Crispy, sliced porchetta is soaked in its cooking juices, topped with broccoli rabe and sharp provolone served on a crispy baguette served with crispy french fries. Creamy mac and cheese is made even more tempting with bits of smoky applewood bacon and topped with toasted breadcrumbs. The bacon empanadas are wrapped in a light, flaky shell, filled with a savory mix of sautéed bacon and garlic onions served with a creamy, spicy chimichurri sauce. We want to come back before Baconfest wraps up to try more of the menu items like the bacon French onion soup, bacon and chorizo chili and the bacon-wrapped jalapeños.
Don’t miss the creative dessert that Chef Robazetti has whipped up for Baconfest: the bacon cotton candy. This alluring treat has just the right blend of sweet and salty flavors—sprinkled with bits of bacon, and as fluffy as this favorite boardwalk treat should be.
So just how much bacon does it take to create Zeppelin Hall’s Baconfest? Chef Robazetti has ordered no less than 2,000 pounds of the meat to prepare all of the festival’s menu items. Order another drink and enjoy some live music or DJ entertainment. When we were there, Brian Clayton and the Green River Band brought the party to life.
Make it a point to get to Zeppelin Hall between 4 p.m. and 7 p.m. while Baconfest is in full swing, and get some complimentary bacon at the bar.
While Baconfest’s future as an annual event remains to be seen, John Argento, director of operations, pointed out that there’s always something new going on at the hall and he likes to create special happenings year round for metro-area guests, like the ever-popular Oktoberfest.
Zeppelin Hall has a welcoming atmosphere whether you’re going solo, enjoying date night, getting together with family or gathering a large group. The comfortable seating includes large communal tables and some smaller ones. There are multiple bars, a bandstand, and dance floor along with great outdoor spaces. The eatery offers lunch, dinner, catering, takeout, and group parties.
Parking is free and the hall is steps away from the Jersey Avenue Light Rail and Grove Street PATH train stops.
Note: Jersey Bites was invited to visit Russell & Bette’s and our writer received a complimentary meal.
It’s hard to not be curious when one of the most well-known chefs and restaurateurs in Monmouth and Ocean Counties takes over an equally well-known restaurant, spruces it up, and turns it into something that’s entirely new, but just as timeless.
In March 2016, the Marilyn Schlossbach Group acquired Rumson’s What’s Your Beef? steakhouse and in November, they debuted the venue under a new name, Russell & Bette’s, with a new culinary direction. The new bill of fare is inspired by French and American culinary traditions, featuring interpretations of classic dishes like Moules Frites, Bouef Bourguignon, and Boulliabaisse.
Moules Frites
The outside façade featuring white walls and black trim remains the same, while the interior is slightly refreshed with plenty of nods to the past and future (you can’t help but feel Marilyn’s presence as you see succulents adorning every tabletop).
In my own opinion, humble yet classic French- and American- inspired dishes made with ingredients of the highest quality, are the ultimate comfort food, and that’s exactly what Russell & Bette’s delivers. So on a chilly evening, my husband and I headed to this transformed hot spot, hoping to relive a bit of our time in Paris. If you’ve never been to What’s Your Beef? in the past, you’ll find it immediately as its one of the coziest looking restaurants from the outside. Stepping through the wooden door, the inside is just as cozy. Dark wood, lots of eclectic finishings, and warm smiles from both the staff and the diners make you feel like you’ve entered some sort of secret gathering place, or been transported to a home in the French countryside.
If you have some time, grab a glass of French Pinot Noir, then head to the back room for a two-top that makes your night out immediately intimate. We started off with the asparagus mimosa, a plate of grilled asparagus topped with a runny egg, and a tart Meyer lemon Hollandaise sauce and the vegetarian French onion soup, which would fool any meat eater.
However, the appetizer stunner was their take on the classic Moules Frites. Actually, it turned out to be my favorite dish of the evening. I could have ordered a few of these and been completely content. A warm bowl of sustainable Prince Edward Island mussels, steamed in a broth that allowed the flavors of white wine and garlic to linger on your tongue, imitating a creamy sauce, but still light and fresh. The dish was served with skinny pomme frites (that’s the French way to say french fries, now you’re worldly, too). An absolute must order.
As the waiter gently took the finished plate from me, I set my sights to the Boeuf Bourguignon (pictured at top). It’s a dish that I’ve enjoyed in Paris and make many times throughout the year. Marilyn’s take on the dish is surprising and refreshing. The stew itself is nothing but classic featuring the usual fall-apart beef (she uses brisket), mushrooms, and cipollini onions. The kicker is the buttered spaetzle on the top, which provide a delicious crunchy counter texture to the creamy dish. This works. Russell’s unami burger also deserves a bit of a shout out with an advisory—don’t double dip by ordering the French onion soup appetizer and burger (it’s hard to resist, but it quickly becomes too much of a very good thing).
Finishing off the night, we decided to go big instead of go home. As the bread pudding came to the table, we knew our eyes were bigger than our stomachs, but we’d already made the commitment. Luckily for us, and our stomachs, the bourbon pecan bread pudding took home the runner-up award. Served straight out of the oven in a mini cast-iron skillet (burned mouth be damned!), bits of creamy caramel catch your tongue as you devour forkfuls of gooey bread, chunky pecans, and salted caramel ice cream. Desserts like this are the reason why doggy bags were invented—take home half of your meal so you can indulge tomorrow, too.
Bourbon pecan bread pudding
As Marilyn and her partners take on this endeavor, one that’s never easy when you’re reestablishing a restaurant that has been entrenched within a small community, its easy to spot the obstacles. But, as I sat in Russell & Bette’s, enjoying my meal, watching the gentlemen next to us linger over a bottle of wine, and listening to the lively group behind me, I realize that all of the elements of success are already here. People may first resist change, but when the change involves fresh farm-to-table comfort dishes in a community friendly atmosphere, it becomes hard to deny the inevitable: this place is here to stay and it’s a change for good.
Tony Baloney’s, Hoboken & Atlantic City
Ingredients:
