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.
Stuart Marx, head pastry chef at Halifax, at the W hotel in Hoboken, has been in his role since the restaurant’s opening in 2016. Halifax features Northeastern farm and coastal cuisine, with an emphasis on local and sustainable ingredients. Marx is also the head pastry chef of Avenue, in Long Branch.
Fascinated by the art of cooking since he was a child, Marx would watch iconic TV chefs like Julia Child. These days, he showcases his sophisticated and crave-worthy desserts with a culinary style he describes as “classic with a twist.” For our latest Chef Spotlight, Marx told Jersey Bites about his adventures and experiences in the industry.
Stuart Marx
JERSEY BITES: Did you cook much in your youth? CHEF STUART MARX: Absolutely. I became fascinated with cooking at an early age, probably between 10 and 12 years old. I had always been involved in the arts and liked being creative, so cooking was a natural fit. I remember one of the first instances that really sparked my interest in cooking was this dish my neighbor’s dad would prepare when we were kids growing up on Long Island. He cooked these pan-fried potatoes and eggs that were so good and I was just fascinated by how delicious they were. I would go home and try to recreate those potatoes. And my interest in cooking grew from there. Cooking wasn’t my first career; I started out in the arts and antique business, but I always cooked.
Who are your important mentors? My mentors are both personal and professional: one of my first culinary mentors was my friend’s father when I was young, who made the eggs and potatoes dish I mentioned earlier. And from age 18 on, my mentor was a friend’s mother. She was from a classic Italian family and I spent many years enjoying dinners in their home. She became my second mom and had the most incredible style of Italian American cooking. She really instilled in me the art of cooking, entertaining, serving and what a dinner should be. She is no longer with us but remains strong in my heart.
Professionally, right out of culinary school, my mentor became Jean-Georges Vongerichten. I worked at his restaurant, Vong, in Manhattan right out of school and fell in love with Thai food. That’s where I developed many of my signature desserts.
David Burke is also a significant mentor of mine. When I left the Odeon, around 2004, I was all set to take a six-month vacation until I received a call from the chef, who said there was an opportunity for me to work on a project in Manhattan called the Hawaiian Tropic Zone, for which David Burke would be the consulting chef. I met him at the tasting and our relationship grew from there. He became my greatest mentor and a great friend.
After the Hawaiian Tropic Zone project, he brought me into his group and I worked at many of his restaurants, from Townhouse to being part of the opening team of Fishtail and eventually the stars aligned for me to be the pastry chef of his restaurant Fromagerie, in Monmouth County.
What led to your specialty being pastries and desserts? I attended the New York Restaurant School for culinary arts and the program did touch on pastry, so after class I’d often head straight to the grocery store, buy the ingredients I learned about and bake all night. I interned at Vong right out of school and started out on the hot line. After my three-month internship, they offered to hire me. As fate would have it, the only opening available was in the pastry department. I said, “That’s perfect for me,” and took the job.
What do you love most about your job? Making people happy, creating and working from my heart. This business is very tough but I can’t imagine doing anything else. I love seeing the joy in people’s faces when they eat the desserts I’ve created.
What advice do you have for others wishing to enter the profession?
It’s a labor of love. I’m not going to candy coat it—you must be ready to make this profession your life. There will be long hours and sacrifices. Remember to be patient, open minded and to listen and learn within a kitchen brigade system. You need to have thick skin and be able accept harsh criticism. Having said that, if you truly love being a chef, you won’t be able to imagine doing anything else. The restaurant will become your family and your safe haven.
What unusual flavor combinations have you discovered? Halifax is a unique animal because the concept is food based on local ingredients from the North-Atlantic region including New Jersey, New England, and Nova Scotia. To fit the concept, I don’t incorporate tropical fruits into my desserts, which at first was a challenge for me because many of my signature desserts have that Thai influence from my Jean-Georges days, when I utilized ingredients like coconut and kaffir lime. Having said that, Executive Chef Seadon Shouse and I have learned to work very well together so that my classic with a twist dessert style blends cohesively with the concept of the restaurant. Some of my favorite flavor combinations have been a classic sundae with buttermilk ice cream, blueberry compote, and lemon cornmeal cookies. We also do a maple crème brulee with candied pecan shortbread, which stays in that style of the rustic, country restaurants that inspire Halifax. Another one is apple fritters with three types of dipping sauces: rosemary-caramel, apple-cranberry, and spicy chocolate. [Apple fritters shown at top.]
What has been the most challenging dessert or pastry creation you have accomplished? I wouldn’t say it was one dessert that was the challenge, but the challenge coming into Halifax was combining my style with the concept of the restaurant so that everything works well together. I’m happy to say it has been a success.
Do you have a personal favorite dessert? My famous toasted coconut layer cake, which can be enjoyed at Avenue in Long Branch, in the summer. It’s something I’ve morphed and creative over the years, first inspired by a coconut cake from David Burke’s Townhouse. And in general, I also love a good pie and any classic, down-home dessert.
Coconut layer cake, Avenue, Long Branch
How do you describe your style?
My style is clean and precise, not too sweet with a great balance of flavor. I don’t like plates that are too busy. I’d also say that my approach to recipes is very scientific. And at this point in my career—I’m a 20-year-veteran—I create most of my own recipes. In school I learned that you truly become a pastry chef when you understand proportions and can create your own desserts. Also, some of my best desserts have been items that I’ve worked on and morphed over 10 years. That’s because I’m a perfectionist and accept nothing but the best.
With all of the talk, coverage, and general awareness of gluten-free diets, finding a good, reliable gluten-free bakery can still be a tricky endeavor. Here are a number of NJ bakeries that are either entirely gluten free or offer a variety of gluten-free selections. Have another one? Let us know at [email protected]!
Beach Haven Passion Flour Bakery can be found at pop-up markets up around Ocean and Monmouth Counties, but they mostly bake for custom orders. This is the perfect contact for gluten-free treats for any celebration. Check out their Instagram for a beautiful portfolio of donuts, cakes, and more.
Egg Harbor City Kizbee’s Kitchen is a 100% gluten-free bakery. Its mission is to change the minds of those who think gluten-free products taste less than their glutenous counterparts. Swing by to pick up some GF cookies, cupcakes, pies, and more.
Start your gluten-free day off right, with a stop at WildFlour Bakery and Cafe.
Lawrenceville WildFlour Bakery and Cafe is a 100% gluten-free facility with delicious dessert crepes and smoothies, and a vegetarian kitchen. The cafe also serves sandwiches, pizza and paninis. The best part of all is that WildFlour takes special orders for cakes and breads, as well as cupcakes, pies, and cheesecake.
Montreal-style gluten-free bagel and lox at Plum Bakery (available weekend mornings only).
Montclair Plum Bakery is a gluten-free bakery with kinds of treasures to be discovered. Natalie Colledge has created a proprietary gluten-free flour mix that she uses for the bakery’s breads, rolls, cookies, pastries, muffins, loafs and bundt cakes, and custom cakes. Plum Bakery also make pizza, quiche and soup. (Colledge is also the owner/culinary director of Plum on Park.)
Northfield Christine’s Italian Pastry Shoppe has it all. They make cakes, Italian desserts, cakes, breads and more, plus they offer many gluten-free options like cupcakes and cookies.
Red Bank Antoinette Boulangerie is an authentic and delicious French bakery. They offer a variety of desserts, and also have many gluten-free options like macarons, coconut macaroons, mousse cups, financier, creme brulee, and more.
Rutherford Sweet Avenue Bake Shopoffers a variety of gluten-free baked goods. The bakery is entirely vegan, and notes on its website that it is “dairy free, egg free, nut free, and some gluten and soy free.” Note: The bakery will be closed January 22 through January 30.
Short Hills Squirrel & The Bee is a completely grain-free bake shop. They also offer many vegan, dairy free, SCD and Palio approved items. Their menu consists of muffins, breads, loaves, cookies, frozen treats, brownies, granola, cakes and much more.
Gluten Free Gloriously does cannolis right!
Stirling Gluten Free Gloriously is a 100% gluten-free scratch bakery. Their menu offers a nice selection of breads, breakfast treats and cakes, plus pizza and pastas. You can also find their baked goods in several food stores, markets and restaurants.
Entertaining can be stressful, especially when guests come by with short notice. The team at SaltCreek Grille – Princeton knows that hosting an impromptu get together should be fun! Here are a few tips to make a last-minute plan a real crowd pleaser.
Stress Less Don’t sweat the small stuff, and remember to enjoy yourself! Find easy recipes that you can make ahead of time, so you spend less time in the kitchen and more time with your guests.
Keep it Simple Use ingredients that you have on hand for small bites, and make small tweaks to make them feel special. There are plenty of little tricks: give a flatbread a gourmet feel by adding toppings like pesto, goat cheese or BBQ sauce; consider a cheeseboard, which is easy to serve and feels sophisticated, and jazz up salads by throwing in any combination of fruit, vegetables and dressings. Serving tips: serve larger dishes family-style; be sure to dish out lighter foods for lunch and save the heavier courses for dinner.
Keep Your Bar Stocked Take a quick trip to the liquor store and make sure you stock up with a few essentials, so it’s easy to fix up a cocktail, no matter what your guests prefer. Serving up a signature cocktail always makes a party feel more personal (and means you only need to master one recipe). Be sure you can offer your guests a couple of options of wine, beer and mixers, to cover all of your bases.
If you’re having a winter soiree, try this cold-weather special from Pat McMenamin, bar manager at SaltCreek Grille – Princeton!
Peppermint Patty Martini
Ingredients: 2 parts Stoli, vanilla 1 part peppermint schnapps Splash of crème de menthe, green Splash of half and half Chocolate drizzle*
1 York Peppermint Patty
Directions: Pour and strain into a martini glass, garnish with chocolate drizzle, and top off with a York Peppermint Patty.
*There are many recipes out there for chocolate drizzle. Try this one, or do a search for something new!
Alternatively, Leave it to the Experts! If party planning leaves you tearing your hair out, host your guests at a restaurant. Salt Creek Grille – Princeton, for instance, has private rooms that accommodate gatherings ranging from intimate get togethers to 100+ guests. You can even book a cocktail party on the patio or around a firepit.
Note: Jersey Bites was invited to visit Mitchell’s and our writer received a complimentary meal.
An Extraordinary Dining Experience
If you’re looking for an exceptional seafood meal and so much more, visit Mitchell’s Fish Market restaurant and bar in Edgewater. The menu of traditional and specialty dishes satisfies a wide variety of tastes, and also includes a wonderful beverage program. Mitchell’s Fish Market is a renowned eatery nationwide and the recently opened New Jersey location is the first one on the East Coast.
We stopped by for dinner on a Thursday night and thoroughly enjoyed our dining experience while taking in one of the best views of New York City: the Manhattan skyline, extending from the George Washington Bridge all the way to the Freedom Tower.
The restaurant itself is casually elegant and the service is impeccable. Executive Chef Joseph Lopez is at the helm in the kitchen and he is more than pleased to prepare dishes for guests that suit individual dietary preferences including vegetarian, vegan or gluten free.
Cocktail aficionados will enjoy specialties like the Mitchell’s cosmo, the Mango-Jito or the Millionaire margarita. There’s an excellent list of wine by the glass or bottle and a fine selection of beer that can be easily paired with any meal.
Mitchell’s cosmo
Mitchell’s has an incredibly tempting array of starters. The crab, avocado and mango stack is has just the right blend of flavors. And we delighted in a house favorite, the savory bacon-wrapped BBQ shrimp. The jumbo lump crab cake can be ordered as an appetizer or entrée and we especially like that it is full of moist succulent crabmeat. You’ll be transported to The Big Easy with the charbroiled oysters or their New Orleans gumbo. And there is a generous raw bar selection.
Popular salad choices include the classic Caesar or the iceberg wedge. We ordered a delicious salad you won’t find anywhere else: the Mitchell’s house salad, with dates, pine nuts and poppy seed vinaigrette. There are even more tempting choices like the Thai chopped salad and spinach and goat cheese salad.
Seafood lovers will appreciate that Mitchell’s Fish Market serves the freshest and finest seafood from great fisheries around the world. The eatery’s seafood prep options include grilled, broiled, blackened, Shanghai style, or prepared to your taste. Selecting an entrée was difficult but we decided on the Shanghai sampler, which is a combination of seafood prepared at its very best, with shrimp, salmon and sea scallops, perfectly seasoned in a rice-wine soy sauce and ginger sauce, served with sticky rice and spinach. While portions are generous, you may still wish to order a side that works well as table shares such as the lobster mac and cheese, Tuscan grilled vegetables or loaded smashed Redskin potatoes.
Be sure to indulge in one of the house-made desserts along with a specialty coffee or aperitif. Delectable choices like banana bread pudding or vanilla bean creme brulee give you a chance to relax and take more time to enjoy the view and the charming atmosphere.
Blackened salmon salad
New Orleans seafood gumbo
Striped bass Thai rice bowl
Vanilla bean creme brulee
Each week, Mitchell’s has a Chef Feature entrée and the menu is updated daily to feature their Market Catch. On Wednesday, you can enjoy their delectable lump crab cake as a $5 special. We also like that there’s now a Chef Joe’s Lunch and Dinner Prix Fixe with two courses for lunch and three for dinner at a great price point. They have a Happy Hour Sundays through Fridays, from 3:00 p.m. to 7:00 p.m. and live jazz performances every Thursday from 6:00 p.m. to 10:00 p.m. The restaurant can also accommodate parties and special events.
With restaurants including Michelin-starred Ristorante da Riccardo, Crystal Springs Tavern, Bobo, and Tom Colicchio’s Craft on his resume, Pennyslvania native Scott Tolhurst already has a lifetime’s worth of experience. Now executive chef at Enoteca Ursino, in Union, this Pennsylvania native turned Jersey resident is also the latest subject of the Jersey Bites Chef Spotlight. Here’s what Tolhurst had to say when contributor Marina Kennedy checked in with him.
JERSEY BITES: What is your earliest food memory? SCOTT TOLHURST: Watching my grandfather make Sunday spaghetti sauce as a kid.
When did you realize you wanted to make cooking a career? Was there an “aha!” moment? I’ve been working in restaurants since I was 15. As I got older I discovered my passion for cooking was an outlet for my artistic creativity.
What’s your cooking style? Northern Italian, American, and French influenced techniques with a focus on local, seasonal ingredients.
What is the greatest opportunity that has come to you as a result of cooking? The greatest opportunity for me was being able to start my New York City career at Bobo, in the West Village.
What is the most memorable meal you’ve had, what did you eat, and where was it? While I was in Asiago [working at Ristorante da Riccardo], I had a risotto dish with radicchio, speck, and gorgonzola. It was amazing.
It’s your last day on earth: what will your final meal be? I hope it’s a Tuesday; then it would be tacos.
What is the best advice you have for young people interested in becoming chefs? Work in a kitchen before going to culinary school and see if you really are interested in it.
What is the one staple food you always have in your cupboard at home? Cap’n Crunch.
What is your beverage of choice? Coffee and water.
What is your favorite comfort food? Meatloaf with mashed potatoes, and green bean casserole.
What New Jersey restaurant do you enjoy dining at, besides your own? Wherever my chef friends are currently working.
Please join us in congratulating the 47th FoodBank of Monmouth & Ocean Counties‘ culinary training class, as they graduate from this long-standing, reputable program.
Registration for the next session is open, and the program begins January 9. If you or someone you know is looking to make a change in careers and your passion is cooking, click here for more information on the course and how to register for consideration.
Chef Ray Cattley
The event’s graduation menu included crabmeat stuffed mushrooms, prepared with Chef Ray Cattley’s recipe. Cattley received the 2016 Chef of the Year Award from the American Culinary Federation Jersey Shore Chefs Association. Give his recipe a try—you won’t be sorry.
Mangia!
Ingredients:
24 each button mushroom caps, stemmed and cleaned (use 1½- to 2-inch caps)
1 lb lump crabmeat, cleaned
1/3 cup Ritz crackers (garlic butter flavor), crushed
1 tablespoon butter
3 scallions, finely chopped
¼ cup bell pepper, finely diced
¼ cup Hellman’s mayonnaise
1 egg, beaten
1 teaspoon Lea & Perrins Worcestershire sauce
2 tsp Grey Poupon dijon mustard
1 tablespoon parsley (minced)
½ teaspoon lemon juice
¼ teaspoon coriander
¼ teaspoon old bay seasoning
Dash tobacco sauce or pinch of cayenne
¼ teaspoon salt
Sherry, as needed
4 ounces melted butter
Spanish paprika, as needed
Get Started:
Clean mushrooms with damp paper towel and remove gills with a small spoon. Cut a small thin sliver off the bottom of each cap so the caps don’t wobble as they cook.
Make the crab mix:
Sweat scallions and peppers in butter and cool.
Mix mayo, mustard, egg, Worcestershire, lemon, parsley and seasonings.
Add cooled veggies, crushed crackers and crab. Blend gently. Taste to season.
Prepare the caps:
Fill caps and round and smooth out. Place on baking tray. Sprinkle with sherry, melted butter, and paprika. Bake in oven 375° 30 minutes. (Cook time may vary depending on mushroom size.)
Serve with lemon wedge if desired.
Just in time for the new year, we invite you to check out the latest edition of Jersey Bites Buzz, where Susan Bloom takes a look at some key openings around the Garden State. Have a restaurant or food outlet opening, closing, or other key development to share? Email your news to [email protected].
Opened late last month, the newest addition to the Harvest Restaurant Group (which features 11 restaurants, including 3 West in Basking Ridge, the Huntley Taverne in Summit, Roots in Summit and Morristown, Urban Table in Morristown and Basking Ridge, and others) brings New American cuisine to the Westfield culinary scene. Decorated in mahogany and Gothic accents (a nod to Westfield native Charles Addams, famed New Yorker illustrator and creator of The Addams Family characters), Michael Ramella, manager, says, “We feature an Argentinian wood-fired grill that raises and lowers grates and cooks food over burning logs.” Diners can view the device through a glass enclosure. Signature dishes at the roughly 200-seat restaurant include wood-grilled flatbreads, including a version featuring pork belly with a poached egg on top, as well as the Addams Rib, a custom-cut long bone short rib that’s smoked and slow-cooked for 18 hours and then finished on the grill. “It’s a one-of-a-kind piece that we serve with housemade kimchi for an American twist on Korean barbecue,” said Ramella. The restaurant also features an inventive cocktail program and bars located both upstairs and downstairs. “Harvest Restaurant Group has a great reputation for quality, service, and consistency in north Jersey and we’re excited to bring that tradition to Westfield,” Ramella says. “Addams Tavern offers a great bar and dining experience for everyone to enjoy.”
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Bar Louie, East Brunswick
Bar Louie Brunswick Square Mall, 755 Route 18, #405a
East Brunswick
732-353-2650
Early this month, food and neighborhood-style outlet Bar Louie made its official debut in the Brunswick Square Mall in East Brunswick with a grand opening ceremony attended by East Brunswick Mayor Kevin McEvoy. The first Bar Louie location in New Jersey—and one of over 115 locations now operating in 27 states—the chain is renowned for its shareable plates, flatbreads, salads, sandwiches, and burgers. The restaurant is also known for several signature dishes including its Spiked Bulleit bourbon burger, grilled mac and cheese sandwich, and Thai chicken flatbread, and extensive selection of beers, wines, and hand-crafted cocktails, including its Pineapple Express sangria and Havana classic mojito. The new East Brunswick location will offer a variety of features it calls Weekly Rituals, including early and late-night happy hours, a $5 burger night every Tuesday, and $3 mimosas at brunch every Saturday and Sunday. “We’re excited to become a part of the East Brunswick community and hope the new location will become a place where our neighbors and employees of nearby organizations can come together to relax and connect,” shares Megan Gilmer, general manager. Gilmer added that the restaurant has brought over 75 new jobs to East Brunswick. “There’s something for everyone at Bar Louie,” she says.
Duck Donuts, Green Brook
Duck Donuts 215 Route 22 East, Unit 7
Green Brook
732-529-5263
Last month, Green Brook officially welcomed the opening of Duck Donuts, the third New Jersey location (following shops in Avalon and Middletown) of this 10-year-old franchise that’s grown to several dozen outlets along the east coast. The destination offers build-your-own donuts with a range of toppings and drizzles to choose from, including caramel, bacon, Oreos, sprinkles, coconut, and more. Guests can witness the making of their donuts through open glass that allows them to peer into the kitchen. “Duck Donuts are delicious, freshly made products that we truly believe in and we’re excited for people to experience our fun, family-friendly atmosphere and try all of our different flavors,” shares owner Carrie Neigel. Learn more about Duck Donuts from our article about the opening, a few weeks ago.
Following the opening of its first New Jersey-based bricks-and-mortar restaurant in East Brunswick this May, The Halal Guys introduces its second NJ location, in Newark (in the heart of the Teachers’ Village neighborhood and close to such area landmarks as the NJPAC, Prudential Center, and the Newark Museum), with an official grand opening/ribbon cutting ceremony to be held during the third week of January. Part of a 26-year-old restaurant chain that first existed as a popular food truck on the corner of 53rd Street and 6th Avenue in Manhattan, The Halal Guys is known for its Middle Eastern and Mediterranean flavors, large portions, reasonable prices, and signature chicken, beef, falafel, and hummus platters served with renowned white or red sauce and prepared to Halal standards (e.g., specially treated and slaughtered according to Islamic law). A spokesperson for The Halal Guys confirmed that the 34-seat restaurant team is excited to continue the franchise’s expansion to Newark, noting that future locations may include New Brunswick, Princeton, Montclair, Edison, and more.
Coming Soon!
Choc-O-Pain, Jersey City
Choc-O-Pain 330-332 Palisades Avenue
Jersey City
Phone Number TBD
Opening in February
Following the March 2016 opening of its third New Jersey location, on Summit Avenue in Jersey City Heights, Choc-O-Pain has announced the upcoming launch of its fourth location, this one on Palisades Avenue, also in Jersey City. The quaint shops are all known for their signature French-style pastries, which include croissants, chocolate croissants—pain au chocolat—and individualized petit kouign pastry inspired by a cake from Brittany that features caramelized layers of dough filled with raspberry, apple, or chocolate chips, as well as its artisan Mod Cup coffee. Owner Clemence Danko notes, “Due to the exciting, rapid growth we’ve experienced since opening the first Choc-O-Pain in Hoboken in 2012, we found ourselves in need of a central location where we can produce our daily, fresh-baked breads, pastries, and café items to supply our own locations as well as support the growing demand from area businesses to carry our products,” Danko is humbled by the way all of the communities within Jersey City and Hoboken have welcomed the business to town.
Porter Collins (pictured at top) 1426 Willow Avenue
Hoboken
Phone number TBD
Opening in January
Set to open in uptown Hoboken in January, Porter Collins will feature “inventive American cuisine” with a raw bar, wood-burning oven, creative table-side service, and classic cocktails and is the third restaurant offered by Anthony Pino, chef/owner, and Liz Pino, proprietor, whose other restaurants include Anthony David’s and Bin 14. Signature dishes at Porter Collins will include a 30-day dry-aged Porterhouse for two, wood-charred octopus, wood-fired oyster stew with cream, bacon, potatoes, and kale, and a selection of east and west coast oysters sold by the half dozen with a choice of chorizo oil and cilantro, classic mignonette, rosé granita mignonette, or saffron tomato oil. “Porter Collins is elegant but accessible for every day,” says Pino, of the 180-seat restaurant, which is decorated in mid-century style and features a large mural of an octopus created by well-known Asbury Park-based artist Pork Chop. Porter Collins will offer service for brunch, dinner, and late night. “It will include the fun of the old-school table-side carts, and live music will be a regular component,” Pino says. “With the growth of the North end of town, Porter Collins will appeal to Pino Hospitality regulars and also to new residents in the condo/apartment buildings springing up nearby, not to mention diners from all of the surrounding areas.”
2 oz. Jim Beam Black Barrel bourbon
1 oz. spicy apple syrup*
3 oz. hot water
Directions:
Combine ingredients in a tall coffee mug. Garnish with a smoked cinnamon stick and a branch of fresh rosemary
*For the apple syrup, in a saucepan over medium-high heat add one gallon of water, the peel/skin of 5 apples, a cinnamon stick, rosemary branch, thyme, 2 fresno chilies cut in half, and 2 cups of sugar. Reduce down to one cup. Strain and let cool.
1 ¼ oz. New Amsterdam vodka
¾ oz. Cointreau orange liqueur
¾ oz. simple syrup
½ oz. fresh lime juice
3 cocktail cranberries
Directions:
Combine the above ingredients into a mixing tin filled with ice, shake and strain. Garnish with 3 speared cocktail cranberries. Serve in an 8 ¼ oz. chilled martini glass.
1 ½ oz. Figenza vodka (or any fig-flavored vodka)
1 oz. pinot noir
1 ½ oz. pomegranate juice
½ oz. fresh lime juice
1 lime twist
Directions:
Combine vodka, pinot noir, pomegranate juice and fresh lime juice into a cocktail shaker with ice. Shake well.
Strain drink into a chilled martini glass.
Garnish with a lime twist. Enjoy!
Craft beer has never been more popular. There are well over 4,000 breweries in the United States, 68 of which are right here in New Jersey. And according to the Garden State Craft Brewers Guild, another 43 are in the works! As a result, myriad gadgets and gizmos have emerged to form a secondary market for the beer lover. Some are essential and others not so much. Here are a few things that will put a smile on any beer lover’s face.
HYDRO FLASK
Besides glassware, the growler is the most useful item a beer lover can own. Many breweries don’t can or bottle their beer, so the growler is the only way to get it to go. Chances are, your beer lover has one of those brown 64 or 32 oz bottles with the twist-off caps. They’re serviceable if your brewery is close by and you’re going to drink the beer that day. They won’t cut it if you’re heading up to Vermont for the weekend to get some fresh, cloudy New England IPA, though. Why not upgrade to a Hydro Flask? They were the first to offer an insulated stainless steel growler. The Hydro Flask growler will keep beer cold for 24 hours and has a tight seal that retains carbonation. Best of all, it completely blocks out sunlight—unlike that brown glass—which will degrade hops in as little as 15 minutes of direct exposure. It’s also kind of a status symbol, if you’re into that kind of thing. ($40-$65)
OAK AND RANDALL
Some beer lovers like to tinker. I know I do. I’ve often wondered what a particular beer would taste like if it was barrel aged. The Oak Bottlecould help me satisfy that curiosity right at home. It’s a bottle-shaped vessel that accelerates the oak aging process so I don’t have to wait for months! The Oak Bottle works its magic in as little as two hours. It’s reusable and works with wine or whiskey (or whisky if you’re into scotch), too. How about filling it up with stout, rinse with water when you’re done, and refilling it with scotch? Sounds pretty good to me. They also come pre-infused with different flavors! ($40-$90)
Speaking of infused, if your beer lover has a home draft system, they’d probably love to tinker with a randall. What is it? It was invented by, and is sold at, Dogfish Head Brewery. It’s a filtering system that infuses draft beer with fresh hops, spices or whatever you want! A randall is a complicated-looking piece of plumbing with two chambers: one to infuse and the other to defoam your beer for a perfect pour. ($300)
BEER!
Then, of course, there is beer. The Garden State Craft Brewers Guild has a very handy brewery map of New Jersey. Why not just find one near you and load up on some beer and merch? Most of them have gift stores and you can sample some beer while you’re there. Sounds better than the mall to me!
Bee’s Knees Cocktail
Peppermint Patty Martini
Ingredients:
