Page 92 ⋆ Jersey Bites

Jersey Bites Buzz

-

March 20, 2016

Spring into spring with the latest edition of Jersey Bites Buzz, where Susan Bloom takes a look at some key openings around the Garden State. Have a restaurant/food outlet opening, closing, or other key development to share? Email your news to [email protected].

American Cut Bar & Grill
495 Sylvan Avenue
Englewood Cliffs
201-510-4460
Opened on February 19, the restaurant is an outpost of LDV Hospitality and Chef Marc Forgione’s critically acclaimed American Cut, ranked the #1 Steakhouse in America by FOX News/Gayot. “American Cut Bar & Grill pays homage to the original and aspirational New York dining experience—the steakhouse,” shares Angela Russo, events and marketing manager of the new location in Englewood Cliffs, which joins a previous location in Puerto Rico and soon-to-be opened locations in Manhattan and Atlanta. Open daily for lunch and dinner in a 10,000 square-foot, 200-seat multi-level space, “popular dishes include our chili lobster—lobster sautéed in a spicy sriracha butter-based sauce served with thick Texas toast—as well as the American Cut Surf & Turf for Two, a combination of our chili lobster dish and our signature Tomahawk ribeye,” Russo says. Focused on hospitality and the nostalgic glamor of yesteryear, “we’re excited to be a part of the Bergen County community,” she adds.

The Archer Bar
176 Newark Avenue
Jersey City
201-309-1090
Whet your whistle in style at this whiskey-forward cocktail bar opened in early November 2015. “We’re a classic cocktail bar with vintage appeal,” says Kent Baker, who co-owns the venture with Jesse Weeks. In addition to an ever-changing cocktail program overseen by head bartender and seasoned veteran Natalie Jacob, the 50-seat outlet also features a small plate menu which specializes in game such as elk, venison, and boar creatively crafted into such dishes as wild boar sloppy joes and elk meatball sliders. With its trendy menu, comprehensive spirit list, and ability to prepare off-menu cocktails, Baker says, “We’re an intimate setting that’s particularly great for socializing in small groups.”

Bareburger
480 Bloomfield Avenue
Montclair
973-509-2273
Burger fans welcomed the February 29 opening of Bareburger, the newest addition to the 28-location national/international chain that features organic and all-natural burgers, snacks, and more. Along with its popular Buckaroo Burger—a grass-fed beef burger topped with shredded beef brisket, wild mushrooms, smoked barbeque sauce, and cheddar cheese, Manager Angela DeMaio says, “We also offer burgers made from bison, elk, wild boar, turkey, and chicken as well as salads and ‘crops,’ which are salads featuring a collection of vegetables instead of greens.” The upscale 80⁺-seat eatery also features veggie burgers, fried chicken, and signature dipping sauces “and we’re super kid-friendly, too,” she says. “We’re all about locally sourced, organic, and all-natural ingredients and offer a fun and relaxing experience that represents something new for many people.”

Dolma
270 Grand Street
Jersey City
201-433-6391
For a fresh new Turkish-inspired dining experience, tuck into Dolma, which opened last year but has recently revamped both its dinner menu and operations to include brunch on Saturday and Sunday and potentially lunch service this spring. Among its signature dishes are lamb chops served Turkish style (with spices such as thyme and fenugreek), stuffed sardines wrapped in vine leaves, grilled salmon with North African charmoula sauce (featuring parsley and cilantro), and such authentic appetizers as stuffed grape leaves, grilled octopus, hummus with sunflower seeds and berbere, babaganoush, and roasted red bell pepper dip with pomegranate molasses and walnuts. At the cozy, 22-seat location decorated with reclaimed wood and Moroccan tiles, owner Vecdi Bilgin says, “We’re very different from other restaurants in Jersey City and know that guests will enjoy our Eastern Mediterranean cuisine with a contemporary interpretation.”

Fat Fish Taco
291 Bloomfield Avenue
Caldwell
973-228-6825
Opened on March 8 by chef/owner and French Culinary Institute graduate Stephen Benyo, Fat Fish Taco is a welcome addition to town for those looking for “relaxed, coastal Mexican cuisine with a Jersey shore vibe,” he says. From a variety of fish tacos incorporating grilled mahi, blackened sole, spicy shrimp, and beer-battered cod (offered in the eatery’s popular ‘Baja Taco’) to familiar favorites like carne asada and quesadillas and decadent desserts like maduro caramel bread pudding (made with ripened plantains), Benyo says, “We’re all about fresh, simple, and relaxed food.” At the fully renovated 40-seat BYOB, guests will also enjoy refreshing south of the border-inspired “mocktails” such as the popular watermelon-mango combination.

The Habit Burger Grill
178 Route 35 South
Eatontown
732-544-5401
Opened on December 9, 2015, this fast-casual chain with locations nationwide shows respect for burgers by customizing them to diners’ preferences. Among its biggest sellers are the mushroom swiss burger, the Double Charburger, and the Santa Barbara, a double burger topped with avocado. “People love burgers because they can eat them with their hands,” says order taker Dennis Cook, but menu options aren’t limited to burgers—the caprese chicken sandwich served on grilled herbed sourdough with mozzarella cheese and basil pesto is a guest favorite. “Our atmosphere is very nice and we do everything we can for our customers,” Cook says.

The Kitchen Step
500 Jersey Avenue
Jersey City
201-721-6115
Opened on February 18 on the former site of popular restaurant 30 Acres, Kenneth Rosado, Kitchen Step’s general manager describes the new 48-seat eatery as “a casual neighborhood bistro featuring modern American cuisine with a French influence.” Once there, dig into such signature dishes as polenta fries served with a mustard-seed cheddar fondue, kale Caesar salad with mint, Beemster-brand gourmet gouda from The Netherlands served with barley and candied walnuts, and ricotta gnocchi with ratatouille and smoked sea salt. “We know that 30 Acres had quite a following and that we’re in an area with a thriving foodie scene and we’re excited to be here,” shares Rosado, who adds that the Kitchen Step also offers a small but esoteric wine list and cocktail program and serves brunch on both Saturday and Sunday.

Lili’s Bistro
251 Pascack Road
Washington Township
201-664-5454
Opened in late October 2015 by owner Erika Bodak, this 60-seat BYOB offers continental fare including steak, pork, chicken, seafood, and pasta dishes. Among its signature selections are such entrées as baby lamb chops and sweet or hot Hungarian sausage with sautéed onions, peppers, and broccoli rabe as well as popular appetizers including grilled calamari and the restaurant’s Avocado Marquee, which features avocado, red onion, tomato, and jumbo shrimp served with a white lemon Dijon dressing. Amid quaint brick décor and cozy yellow tables, “we have so many delicious things on our menu and diners love them all,” says waiter Ardien Maloku.

The Olive & the Stone
58 Main Street
Chester
908-455-1131
Opened for the holiday season in 2015 and just reopened this month following a brief winter hiatus, the Olive & the Stone brings a premium olive oil and vinegar tasting bar to the heart of Chester care of husband-and-wife owners John and Lori Tumminello. While this independent shop’s offerings will change seasonally, “we always have a minimum of 50 different oils and vinegars available for tasting, including such popular options as a Tuscan herb olive oil infused with rosemary, oregano, and garlic as well as black cherry dark balsamic and dark chocolate dark balsamic vinegar,” Lori says. “With our range of items on display, from sweet to savory, there’s something for every palate,” she adds. “These are delicious and very healthy products that are free of coloring, preservatives, and GMOs and we’re excited for people to experience all of the different possibilities and to help educate them on making the best choices.”

The Spot
104 Walnut Street
Montclair
973-337-8922
Opened in early December 2015, the Spot features “all-American comfort food made from scratch,” says owner Cassie Fishkin, who also owns Mexican/BBQ restaurant Tinga Taqueria in Millburn. From the Spot’s beef chili, tangy wings, hand-cut fries, and white truffle mac ‘n cheese to its cheddar BLTs (CBLTs), southwest salad, and signature Spot Burger—an eight-ounce short-rib burger topped with caramelized onions, sautéed mushrooms, sautéed spinach, and Gruyere cheese—“all of the recipes here are my concept,” Fishkin says, “and nearly every item is available in a gluten-free option.” The 65-seat casual, family-friendly, BYOB restaurant also features breakfast options all day.

Tablespoon Café
21 North Union Avenue
Cranford
908-276-1900
Opened in early December 2015, this 70-seat BYOB features the best in “New American cuisine with a French flare,” says chef Walaa Elsawi. Signature appetizers include the caramelized brie and arugula salad, goat cheese ravioli, and small plates featuring escargot, seared foie gras, and artisan cheese, while popular entrées include rack of lamb, scallops and shrimp with seasonal vegetables, duck magret, and seared ahi tuna with grilled vegetables. “We’re a cozy, intimate restaurant where diners can feel comfortable taking their time,” Elsawi says.

Sickles Market: An Education for Cooks and Gardeners

Melissa Beveridge

-

March 16, 2016

0

Sickles Market: An Education for Cooks and Gardeners

Known for being the destination for fresh produce, scrumptious ready to go dishes, and an impeccable greenhouse full of every herb, plant, and flower that you could possibly wish for in your garden, Sickles Market is also now home to workshops that will teach you some tips and tricks on how to channel their talent when it comes to flowers, plants, and gardens.

While the landscape of New Jersey is slowing changing from winter to spring, Sickles Market is giving others their opportunity to gear up for the season where the world starts to turn into Technicolor. Throughout the months of February and March, Sickles Market offered classes that included everything from floral photography to how to build a terrarium, and even how to grow your first vegetable garden.

On a crisp Thursday afternoon, I had the opportunity to attend an herb lecture hosted by Natale Siclare, a lifestyle specialist and a manager of the Residential Life Services section of Sickles Market, which focuses on bringing the beauty of Sickles Market’s greenhouse right to your doorstep.

Siclare, the former manager of the Garden Center and an interior designer, not only has an eye for beauty, but he also knows a thing (or infinite things) about herbs. As a home cook, food writer, and let’s be honest, eater, I know just how important herbs are to a dish. The addition of fresh dill on eggs, freshly torn basil on pasta, or cilantro in salsa makes all the difference.

Turns out, there’s a lot more to know about these herbs, including their countless uses from aromatherapy to teas, tinctures, and of course recipes. It’s also about that time where we can (finally!) plant our fresh herbs outside so they’re just a few steps away. (There’s nothing quite like stepping outside and grabbing a handful of fresh basil, rosemary, and mint from the garden!)

So what exactly is an herb? Basically, an herb can be anything from a plant, to a weed—even a shrub—but it’s a plant with a tailored use. From saffron, the world’s most expensive herb, to chamomile and even witch hazel, these tiny and potent herbs are the perfect additions to your garden and your plate!

High in antioxidants, Siclare gave us some of his tips for keeping fresh herbs in the garden. First, if you’re going to grow your herbs, be sure they’re in a place with a full-south-to-west sun. Siclare suggested adding organic compost and fertilizer and watering them in the morning only to prevent the herbs from being wet during the evening hours. If you’re planning on bringing the herbs indoors for the winter, Siclare suggested to stop fertilizing mid-August, which allows the plant to slow down and basically “go to sleep.”

Siclare’s best tip of the day? Fill a tube sock with Bumper Crop, a soil builder that can be found at Sickles, and let it sit in a bucket of water, which you can then use to water plants whose leaves you eat, such as basil, cilantro, rosemary, etc., as the soil is high in nitrogen. (Just be warned, if you water a root crop with this mixture, like beets, you’ll have large leaves, but small beets!)

During the workshop, Siclare shared six ways to preserve your herbs to get more bang for your buck. Starting with the easiest one, Siclare said you can always arrange your herbs into a bouquet. (Note: if you are growing your own herbs, the best time to pick them is in the morning, as all of the essential oils and flavor are potent and will be released throughout the day as the sun warms them up.) And it’s good to actually treat bunches of herbs just like a flower bouquet, trimming the stems and providing fresh water.

Or pop them in the fridge, but before you do, wrap them in a damp paper towel, roll them up, and then place them inside an open plastic bag. If you’re looking for something more long term, try air drying them by hanging them upside down and then crumbling the leaves to use as your own dry herb mix. You can also dry herbs slowly in the oven at 100° to 200° for up to two hours (or until they’re fully dry).

A method that also works is freezing them. This works especially well when you have an excess and want to store that fresh flavor for the middle of winter. (According to Siclare, this also put Martha Stewart on the map). You can take the herbs and place them in an ice cube tray with vegetable stock or water and then once they’re frozen, place in a plastic freezer storage bag. If that excites you, you can go above and beyond by mixing your fresh herbs with a light olive or canola oil or even butter.

My notes could go on, but it’s best to go over there yourself and ask one of the experts on site at Sickles Market. If you’re lucky, you’ll meet up with Siclare, but you’re in good hands with anyone you meet.

And if your sweet tooth is calling, try out their new (delicious) crumb cake! It’s baked in house, and they offered pieces of the cake during the workshop I attended. The perfect accompaniment to your afternoon herbal tea!

Sickles Market
1 Harrison Avenue
Little Silver
732-741-9563

From Jersey to Germany: How Sweet it Is!

JerseyBites

-

March 15, 2016

0

From Jersey to Germany: How Sweet it Is!

Jersey Bites welcomes guest blogger Janis Grover who, along with Donna George, traveled from the Jersey Shore to the Rhine River to explore new trends in confections in Cologne, Germany. Comparing chocolates from around the world with salt water taffy is hard work, but someone has to do it!

On its own website, ISM is described as “the world’s largest trade fair for snacks and sweets.” At ISM 2016, 1,600 snacks and confection companies competed for the attention of 38,500 visitors in Cologne. The New Year’s Eve riot in front of Cologne Cathedral was only steps away from the exhibition hall, so increased security made getting into the show to taste the most decadent desserts a bit challenging. Add to the experience the timing of Carnival with traveling troubadours in medieval costumes (swords included) breaking into song. The atmosphere was a combination of sugar overload and heightened excitement both inside and outside the show. We started our adventure by joining a local troupe with a snack of beer and pretzels.

Full Fashion Fun

Confection companies competed for attention with towering sugary sculptures, giant cartoon characters, celebrity endorsements, floor-shaking music and extraordinary claims of the health benefits of eating more candy, chocolate and cookies. Who can resist fine European chocolate molded into designer stilettos?

Chocolate is Universal

Russian exhibitors helpfully translated Plan B (pictured at top) as the chocolate you need when you have a terrible day and get a traffic ticket. (It reminded us of those days looking at traffic on the GSP and deciding to try a shortcut. Oh well!)

Grover (left) and George on their Vicenzi factory tour.

Lost in Translation

Our trip included a tiramisu contest (a team-building exercise that only an Italian cookie company would organize). We concluded our trip with a visit to Verona, Italy, to tour the Matilde Vicenzi production plant. Their soft amaretto was a delightful highlight. Rutgers would be pleased to know this English B.A. was asked to proofread the packaging. Explaining that morbid was more associated with zombies than fine bakery products resulted in changing the description from morbido to tenero (both mean soft in Italian) and, I hope, enhanced the appeal.

Janis H. Grover, president, Janis H Grover LLC, is a brand manager consultant with over 25 years experience in specialty foods. She collaborates with Donna L George, Donna L George LLC.

[email protected]
[email protected]

Lou Cooperhouse of Rutgers Food Innovation Center Talks All Things Food

JerseyBites

-

March 14, 2016

0

Lou Cooperhouse of Rutgers Food Innovation Center Talks All Things Food

PRESS RELEASE

Holmdel, NJ — Looking to launch a food-based product or business? Want to know how New Jersey is shaping food innovation? Then join Lou Cooperhouse, director of the Rutgers Food Innovation Center, for “The Business of Food,” a NJ Strategic Design and Tech Meetup hosted at Bell Works in Holmdel on Wednesday, March 16, from noon to 2 p.m. This will be a lunch meeting to talk all things food and business.

On the menu:

How to build your own food startup
Insights in food innovation happening in the Garden State
The changing restaurant culture in New Jersey
New Jersey’s food leaders
Corporate food’s role in New Jersey’s future

The Rutgers Food Innovation Center (FIC), a business incubation and economic development accelerator program, is as unique as the food that comes out of it. Cooperhouse and his staff have worked with 100 startups as well as domestic and international food companies.

In the first half of the 20th Century, the Garden State was a powerhouse in food innovation. Campbell’s, based in Camden, created its iconic tomato soup using the famous Jersey tomato. A farm near Bridgeton pioneered the first vegetable refrigerator techniques and Welch’s Grape Juice was developed in Vineland in 1869, using a technique to preserve the juice without fermenting it. New Jersey continues to lead the way in food innovation with help from the FIC.

The FIC provides business and technology expertise to startups as well as established food companies in the mid-Atlantic region. The team at the center provides assistance creating marketing strategies, product and process development, training and education, and commercialization and manufacturing.

The FIC has served over 1,500 clients since its formation in 2001 and has been named “Incubator of the Year” by the National Business Incubation Association (NBIA) and an “Agricultural Innovation Center Demonstration Program” by the USDA.

The future of food innovation and startups remains bright for the Garden State, and Cooperhouse will discuss where it’s going and how the changing culture will aid this food revolution at the NJ Strategic Tech and Design Meetup at Bell Works. Whether you manage a startup, a restaurant or a corporation, if your product is food, this Meetup is for you. Bring your own lunch or buy something from the cafe and to talk with Lou about his experience helping businesses succeed in the world of food and food services.

To register for the Meetup, visit www.meetup.com/NJ-Strategic-Design-Tech/events/.

LANGOSTA_LOBSTER SLIDERS_MARC STEINER — Langosta lobster sliders, Marc Steiner

Keyport’s Broad Street Diner, Revisited

Michael Gabriele

-

March 13, 2016

0

Last May, I wrote an article about Keyport’s Broad Street Diner, just four months after the diner opened. By December, it had been recognized by The Star-Ledger and NJ.com as New Jersey’s best diner, for “its winning combination of great food, friendly service and timeless atmosphere.”

I revisited the place for brunch in February—a bright, balmy mid-winter morning—and the Broad Street Diner is better than ever, with owners Nick and Maria Kallas still beaming with joy from their well-deserved recognition. And yes, ever since being honored as being “number one,” the joint has been jumping. But it still retains its convivial, neighborhood character.

The Broad Street Diner continues to be a warm, welcoming establishment, with delicious, outta-sight eats, like the spectacular chocolate babka French toast, topped with fresh kiwi slices, strawberries and blueberries, which I gleefully scarfed up during my revisit. I mean, c’mon now—this ain’t food; it’s a work of art, a masterpiece.

The circa-1952, Jerry O’Mahony-built diner has been transformed into a magical place for the Keyport faithful and hungry Garden State pilgrims alike. This is a vintage, stainless steel diner that captures golden-age charm with a modern vibe. Maria and Nick: keep on doing what you’re doing and keep on sharing the love.

By the way, the Broad Street Diner’s recipe for its tempting Jersey Boy Breakfast Club Sandwich, with Taylor ham, cheese, lettuce and tomato, and fried eggs, is featured in the forthcoming Jersey Shore Cookbook, out April 12 and written by Jersey Bites founder Deborah Smith. Oh yeah…we know what’s good!

Broad Street Diner
83 Broad Street
Keyport
732-497-0808

House of ‘Que in Hoboken

Hudson County

Dina Deleasa-Gonsar

-

March 9, 2016

0

One of the newer establishments to make Sinatra Drive in Hoboken its home is House of ‘Que. They have legendary pitmaster, Mike Rodriguez, originally from Salt Lick BBQ in Austin,Texas, who oversees the menus and the smokers. This fact alone sets the tone for a great BBQ experience.

As you walk in you instantly succumb to the laid-back, fun-loving feel of the picnic-style tables and the cafeteria-type setting. There is a great bar with a ton of TVs: clearly they are gearing up for some serious sports viewing. The first order of business was deciding on what cocktail would go best with the inevitable onslaught of meat. I feel like I have to go back just to check out more of the cocktails! (The Border Buck and the Apple Jack iced tea are high on my list.) My favorite of the night was the Driftwood Sunset Punch, which included house made lemonade and peach puree.

When our food came out, we were graciously presented with the Pitmaster’s Pick. This consisted of sausage, brisket, chicken, and ribs. Being presented with such a gorgeous tray of BBQ is the stuff dreams are made of. The standouts on this plate were the flavorful sausages and the fall of the bone ribs. The ribs were juicy with good bark on them. The brisket was more of a lean cut, so ask for fatty if that’s your thing! The chicken was well seasoned.

As exciting as the meats alone can be, one can never pass up the side dishes. There are plenty to choose from but don’t miss the brisket chili and the cornbread pudding. Together! The brisket chili is tender and spicy, the cornbread pudding is sweet and creamy—they make the perfect pair. Also not to be missed are the collard greens. They melt in your mouth and you might think you are eating pieces of a smoky butter. (If only it were OK to eat a stick of butter, right?) It will be tough, but make sure you save room for the peach cobbler (a la mode of course)!

House of ‘Que doesn’t stop at the food—it also offers up a variety of entertainment. Live bands perform weekly and there’s a “Dueling Pianos” show every Saturday night. This is definitely the place to bring a group of friends or family. House of ‘Que left me excited for summer and the prospect of sitting at one of the bars with the garage doors up…wearing my cowboy boots as I sip on a Driftwood Sunset Punch, while eating ribs and cornbread pudding, and taking in the skyline.

House of ‘Que
340 Sinatra Drive
Hoboken
201-706-8755

Wine Pairings from Salt Creek Grille – Princeton

JerseyBites

-

March 8, 2016

0

Wine Pairings from Salt Creek Grille – Princeton

Flowers, More Flowers and Food at the Philadelphia Flower Show

Events

Beth

-

March 7, 2016

0

Flowers, More Flowers and Food at the Philadelphia Flower Show

If you’re looking for an excursion to brush away the winter doldrums, look westward to Philadelphia and the annual Philadelphia Flower Show. This year’s show marks—and celebrates—the 100th year of America’s National Parks, and is a partnership with the National Park Service.[gdlr_space height=”20px”]

Food offerings will include healthy munchies, themed diners, coffee, candy and ice cream shops, as well as the PHS Pop Up Beer Garden located at Base Camp in the Grand Hall. A percentage of proceeds from food and beverage sales will benefit Philadelphia Horticultural Society programs, including City Harvest. The Trail Mix Bar, near the exhibit hall entrance, gives visitors a chance to make their own selection of healthy treats, including nuts, raisins, cranberries, chocolate and granola, before they begin their journey. The Smokey Mountain Café offers free-range bison sloppy joe sandwiches and corn on the cob. The Declaration of Cheesesteaks offers The Franklin, a new twist on the classic cheesesteak. Death Valley Chicken Strip serves up hearty wings and turkey legs with a deathly delicious dessert, death by chocolate. Glacier Trading Post is a great option for a sweet snack.[gdlr_space height=”20px”]

Other dining options include the Denali Café, Rita’s (Water Ice) Ranger Shack, and Glamping with Stella Artois.[gdlr_space height=”20px”]

A feast for the eyes and the palate awaits! The show runs through Sunday, March 13, 2016.[gdlr_space height=”20px”]

Irish Pubs at the Jersey Shore

Melissa Beveridge

-

March 6, 2016

0

This St. Patrick’s Day, the Jersey Shore is the place to be. There’s no better place to celebrate the Irish than at some of our favorite Irish pubs, where we’re greeted with great music, a cold beer and a hot plate of bangers and mash. At these pubs, we get to feel Irish, too, if only for dinner.

new jersey irish pub — Photo courtesy of the Anglesea Pub

The Anglesea Pub
116 W. 1st Avenue, North Wildwood
609-729-1133
Recently named one of the best pubs in the Garden State by the list-loving Buzzfeed, The Anglesea Pub in North Wildwood has been serving cold beer since 1916. Hailing from Ireland, General Manager Sean McMullan brings authentic Irish culture including traditional Irish specialties and a friendly vibe to the New Jersey Irish pub scene. Every year on St. Patrick’s Day and during the Irish Festival, McMullan even brings in Irish band Patsy Bradley, from his hometown in Ireland. Talk about authentic.

Claddagh
97 Bay Avenue, Highlands
732-291-0099
Set in Highlands, one of the Jersey Shore’s small beach towns, is Claddagh, an Irish pub with all the fixings. This includes 50 beers on tap ranging from Irish and Scottish ales, Belgian Whites, and stouts. Enjoy drink specials every day of the week while digging into a menu that has everything from your traditional fish ‘n chips to the corned beef stuffed into an egg roll. Just like its namesake, our Irish beer and food-loving heart is held right at the Claddagh.

New Jersey Irish pubs — Photo courtesy of the Dublin House

The Dublin House
30 Monmouth Street, Red Bank
732-747-6699
If you’ve ever been to Red Bank, chances are you’ve either walked past the Monmouth Street house with roots that date back to 1840, or you may have stepped inside and been transported back to a time when the beers were flowing, the music was loud (and good), and strangers became your friends. Not to be outdone by the alcohol, The Dublin House is also known for delicious Irish dishes including its Dublin House Bangers & Mash.

Kelly’s Tavern
43 NJ-35, Neptune City
732-775-9517
Those who know Reubens, also happen to know Kelly’s Tavern, an Irish pub opened by Ed and Mabel Kelly in 1949. Sit inside in the cavernous bar while you dig into the extra large Reuben, a plate that may leave you catatonic. Or enjoy the outdoors under the heated outdoor spaces while you watch some rugby. Either way, it’s a tradition.

Johnny Mac House of Spirits
208 Main Street, Asbury Park
732-776-6666
When you find yourself in front of Johnny Mac House of Spirits, aka Johnny Mac’s, a self-proclaimed eccentric watering hole covered in outlandishly hysterical quotes, step inside. The Irish hospitality runs big here as every beer you drink comes with a free, freshly made, individual pizza (it’s where Irish and Italian converge). Play some skeeball while you wait or enjoy the outdoor bar (with ping-pong tables!).

Maloney’s Bar & Grill
119 Main Street, Matawan
732-583-4040
Nothing says “Irish pub in New Jersey” quite like more than 125 taps that offer everything from ultra-fresh local beers to eclectic imports, and tried-and-true classics, to a full-fledged Scotch list. Maloney’s Bar & Grill has become a destination for Irish foodies and beer connoisseurs alike, and with good reason. Just try out the turkey Reuben that comes with tater tots and a vat of cheese.

Murphy’s Tavern
17 Ward Lane, Rumson
732-842-1600
No Irish pub list is complete without a mention of Murphy’s Tavern in Rumson. A tradition since Prohibition, Murphy’s was established in 1856 as a speakeasy and despite the laws eventually being lifted, still offers the same vibe it once did when patrons would have been hiding in the back.

Craft Beer in New Jersey Faces a Big-Beer Challenge

Peter Culos

-

March 2, 2016

0

Craft Beer in New Jersey Faces a Big-Beer Challenge

I usually reserve this space to talk about the best and brightest on the craft beer scene in the Garden State, but sometimes we have to put that aside for a minute and talk about the “B” word.

Business.

Believe me, I’d rather be unwinding with a fresh, local pint. But before I can really relax and enjoy that beer, there’s a 500-pound gorilla in the room, sporting a tie and an MBA. I just have to talk about it.

If you’re into craft beer at all there’s no way you’ve missed this. AB Inbev introduced an incentive plan that will award annual reimbursements for distributors whose sales are at least 98% AB Inbev products. Those reimbursements could be big. Like a million big. Before we look at what that means to the little guy in Jersey, let’s have a little background.

In New Jersey, there’s no one better to consult for any story about the craft beer business than Gene Muller of Flying Fish Brewing. His brewery first took flight in the mid 1990s and he’s no stranger to the state house in Trenton. Muller is a big reason you can enjoy a pint or two at your local brewery, but that’s a different story. He told me that the seeds of this new AB Inbev incentive plan are rooted in the late 90s, when the company rolled out its 100% Share of Mind program. Back then, wholesalers got myriad perks if they carried only Anheuser-Busch products and were discouraged from handling smaller breweries. As we know now, the plan did nothing but draw a Justice Department investigation and participating distributors missed out on some very successful craft brands. Worse yet, they were stuck with an AB Inbev portfolio that was losing market share to the very brands they missed out on.

As craft beer has gained market share, the pressure on AB to make it up to their wholesalers grew. Their strategy? Buy a bunch of craft brands that they can offer to them and throw some cash incentives into the deal. The question about distributors is, as Gene Muller noted, “Will they fall for it?”

The plot thickens here in New Jersey because the laws governing brewer-distributor relationships favor the distributor and make it almost impossible for a small brewer to break out of a contract—even if that distributor decides to stop actively selling and marketing their beer and leaves the brand to die on the vine. Brewers can break a contract for “good cause” but that’s only if the distributor does something illegal. Business reasons are not considered “good cause“ and the cost to fight it out in the courts could bankrupt them anyway. Evil, right? Well, not entirely.

Alva Mather, chairwoman of Griesling Law’s alcoholic beverage practice group — Alva Mather, chair of Griesling Law’s alcoholic beverage practice group

Since I can’t read legalese, I spoke to Alva Mather, chair of Griesling Law’s alcoholic beverage practice group (check out her impressive bio here). Mather explained that brewer-distributor law harkens back to the 70s and a time when there was only “big beer.” Back then, the distributor was the little guy. A distributor was more like a franchise and typically only carried one brand. If that brand pulled out, the distributor was doomed. No one saw a day when the brewer could be the little guy. So, laws were slanted to protect the vulnerable distributor.

I asked Mather if there was a chance the law could be changed. “Not likely,” she told me. Muller agreed that it could be “a bridge too far” for the Garden State Craft Brewers Guild to take on. They have limited time and resources. The only viable option for a brewery that falls into this trap is a “brand swap,” where distributors exchange brands in a non public agreement. It happens, but not very often.

All of this is why many of the new breweries in the state opt to self distribute. It’s a good way to start. However, Ryan Krill, of Cape May Brewing Company and the current Garden State Craft Brewers Guild president, told me that it can limit growth. “At a certain point, you become a distributor,” he said. What he means is that wholesalers provide services like line cleaning, sales and marketing, as well as the logistics of moving your beer to retail locations. He explained that that is a lot to take on for a growing brewery who’s also busy making beer. Even Muller quipped that these small breweries “can be like a new boat: they take up all your time and money.” Like it or not, distributors can be the next step to expanding your brewery.

Gary Monterosso, host of SNJ Today’s What’s on Tap,“ said, “As a person who takes pride in supporting the small, independent business owner, regardless of the industry, I question any sort of business practice that has the potential to limit the public’s right to complete accessibility.” I agree. Without a change in law, it pays for new brewers to be careful who they chose as a distributor. Mather feels that most of them are good but it’s up to the brewer to make sure their wholesaler knows their story and and is able to tell it. For a small brewer looking to take the next step and sign on with a wholesaler, their story is their most valuable asset.

As my dad used to say, “A word to the wise is sufficient.”

I know it’s a little confusing but if you’ve stayed with me this far, it’s time to relax and enjoy that beer. Which one you chose is up to you. Let’s hope it stays that way.

NOTE: While there isn’t likely to be a change in the distributor/brewer laws, the Garden State Craft Brewers Guild is pushing some new legislation that would be great for New Jersey beer. Here they are:

A-1949 / S-1334 – Permits breweries to sell beer at farm markets
A-1950 / S-1335 – Allows consumption of food at breweries
A-1951 / S-1337 – Restricted breweries can sell 1,000 barrels a year to in and out of state retailers.

Contact your state Senators and show your support here!

Atlantic City Restaurant Week 2016 Kicks Off March 6

Mary Wozniak

-

March 1, 2016

0

Atlantic City Restaurant Week 2016 Kicks Off March 6

Note: Jersey Bites was invited to visit Atlantic City Restaurant Week and our writer received complimentary samples.

Celebrity chefs, noodle bars, classic American steakhouses. Atlantic City Restaurant Week 2016 is the perfect opportunity to explore the city’s diverse dining scene. From Sunday, March 6, through Saturday, March 12, more than 65 casino and local restaurants will feature three-course prix fixe dinner at $33.16 and lunch for $15.16 (plus tax, beverage and gratuity).

Jersey Bites was invited to a preview event at the Borgata Hotel Casino & Spa, where a sampling of participating restaurants showcased tasty bites ranging from Indonesian veggie lumpia with smoked duck (the Borgata) to chicken seekh kebab (Nizam’s II in Galloway Township).

Lillie’s Asian Cuisine at the Golden Nugget offered a sweet open-faced wonton with lemon mascarpone, just a taste of a Pan-Asian menu that includes Lillie’s California roll and Pad Thai shrimp. Executive Chef Brian Tsui suggested Lillie’s sushi and sashimi menu and noodle bar.

Of course, there is no shortage of celebrity chefs in AC. At Guy Fieri’s Chophouse (Bally’s Atlantic City), the Food Network star’s Vegas fries and donkey sauce share the menu with local Jersey Shore clams casino and Cape May fried flounder. Executive Chef Giancarlo Generosi prepared Fieri’s signature sashimi tacos, served with mango, jicama and wasabi crème in a fried wonton shell.

Guy Fieri's Chophouse, Mary Wozniak, Jersey Bites — Guy Fieri’s Chophouse

Fans of Hell’s Kitchen recognized Season 14 winner Meghan Gill, now head chef at Gordon Ramsay’s Pub and Grill at Caesar’s Atlantic City. Gill’s mini beef Wellingtons hinted at Ramsay’s British pub fare, with specialties like bangers and mash and sticky toffee pudding.

Restaurant Week features some intriguing non-casino choices as well. Try the truffled grissini or chittara al nero aglio olio (black spaghetti with bottarga, oil and garlic) at Luke Palladino’s Seasonal Italian Grill (199 New Road, Linwood), the goat cheese croquettes and udon mac and cheese at the Iron Room at the Atlantic City Bottle Company (648 N. Albany Ave., Atlantic City), or authentic Indian cuisine at Nizam’s II (224 E. White Horse Pike, Galloway Twp.) Enjoy some post-shopping fondue at the Melting Pot (Tanger Outlets at the Walk), with table-side appetizers and an entrée topped off with a indulgent chocolate fondue served with fruit, brownies, blondies and Rice Krispies treat dippers.

Proceeds from the preview event benefitted the Community FoodBank of New Jersey and the Academy of Culinary Arts at ACCC Student Scholarships.

Redux in Madison: Another Winner by Chef Rob Ubhaus

Veronique @ Food & Wine Chickie

-

February 29, 2016

0

Redux in Madison: Another Winner by Chef Rob Ubhaus

Redux, which opened in September 2015, is the newest venture from Chef Rob Ubhaus. After selling his popular restaurant, Resto and Rob’s Bistro, and taking a yearlong sabbatical, Chef Ubhaus, and his wife, Danielle, have opened a new BYO restaurant featuring new American cuisine in Madison at the delight of their loyal following.

Redux is located in the space that previously housed 3 Central most and more recently, Rose City Grill. There are three individual spaces within the already-popular neighborhood gem: the Market at Redux, a dining room, and the chef’s counter. The market is open daily and offers house-made charcuterie, local cheeses and to-go meals prepared by Chef Ubhaus. During a market visit, I purchased a comforting cassoulet with side duck leg confit, which fed two royally, and a delectable pâté that had me reminiscing of dining at Paris bistros. The dining room, which seats 32 guests, has a relaxed, welcoming atmosphere and a casual feel with water served in mason jars, menus affixed to clipboards, and stemless wine glasses. The chef’s counter seats 10 guests and offers diners the opportunity to interact with the chefs as they prepare their food.

The evening we visited Redux, my wine group was in tow: five couples, sitting at the chef’s counter. Chef Ubhaus presented menus and told us we could order from them or that he would send out every dish for us all to share. The choice was simple: send every dish please! This concept was revered by all in my party as it instantly made our evening interactive while also being tasty.

While I was concerned at first that the layout of the chef’s counter with seats lined in a long row may not be conducive to conversation between my dinner mates, Chef Ubhaus made it fun by encouraging us to stand, chat and pass dishes around.

Golden corvina with mushroom fennel rice

Delicata squash, pearl pasta, beets, Bucheron

To start, we shared grilled marinated olives, bistro fries with roasted garlic aioli, freshly-shucked oysters, grilled bacon, various charcuterie and cheeses from the Bites menu. None of these items cost more than $9 and all were fun, delicious and set the tone for the rest of the evening.

We then moved on to the Small Plates options: disco fries, Hudson Valley foie gras (pictured at top) and beet salad wrap. The disco fries were unlike any one can find in a Jersey diner. They were wedge fries, with veal “gravy” and topped with slabs of Saint Andre cheese. And they were to die for. The dish is a “must order” and I will return for it when I do not have to share with friends. Our group uncorked Late Harvest wines at the mention of foie gras and Chef Ubhaus, bless him, made us two orders, each simply decadent and perfectly seared. The beet salad took a fun and clever form of preparation in a wrap which made it simple to share with friends: spinach, beets, bleu cheese and pecans rolled in rice paper.

Of course, we could have made a meal of the Small Plates and Bites menu choices, but why do that when there was still so much wine to be consumed!? While we all enjoyed the plates we were served, three standouts were the expertly cooked rack of lamb, the pristine golden corvina fish over mushroom fennel rice and graced by a flavorful saffron coconut ginger nage, and a dish of delicata squash, pearl pasta, beets topped with the biggest slice of Bucheron cheese.

For dessert—yes, we shamelessly had dessert—I opted for another serving of the Brillat-Savarin, melty cheese I was unfamiliar with before this dinner, and my cohorts ordered the chocolate mousse and the made-to-order ice cream sandwiches.

Redux, only open a few months, has already garnered rave reviews from local press and from customers who thought, until now, that Chef Ubhaus could not top his food at Rob’s Bistro.

We will be back. Often. And hungry.

Redux
3 Central Avenue
Madison
973-845-6263

The Market at Redux
11 a.m. to 7 p.m., daily

The Restaurant
Monday 5 p.m. to 9 p.m.
Closed Tuesday
Wednesday and Thursday 5 p.m to 9 p.m.
Friday and Saturday 5 p.m. to 10 p.m.
Sunday 4:30 p.m. to 8:30 p.m.

Cheers,

Veronique

Jersey Bites

Jersey Bites Buzz

Sickles Market: An Education for Cooks and Gardeners

From Jersey to Germany: How Sweet it Is!

Lou Cooperhouse of Rutgers Food Innovation Center Talks All Things Food

Keyport’s Broad Street Diner, Revisited

House of ‘Que in Hoboken

Wine Pairings from Salt Creek Grille – Princeton

Sponsored

Flowers, More Flowers and Food at the Philadelphia Flower Show

Irish Pubs at the Jersey Shore

Craft Beer in New Jersey Faces a Big-Beer Challenge

Atlantic City Restaurant Week 2016 Kicks Off March 6

Redux in Madison: Another Winner by Chef Rob Ubhaus

Latest Bites

A Rising Crust: New Jersey’s Sourdough Pizza Movement

Easter Brunch, Buffets and Prix Fixe Menus in New Jersey 2026

Jersey Mike’s Day of Giving Donates 100% of Sales on March...

New Restaurant Openings: Gnocchi, Burgers, Coffee & More

NJ’s Biggest Mac & Cheese Fest is Back February 28th