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.
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.
Photo courtesy of Claddagh
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.
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.
Photo courtesy of Kelly’s Tavern
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.
Photo courtesy of Johnny Mac House of Spirits
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!).
Photo courtesy of Maloney’s Bar & Grill
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.
Photo courtesy of Murphy’s Tavern
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.
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, 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!
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
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.
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.
Freshly shucked oysters
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 theBites 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.
Rack of lamb
Disco fries
Brillat-Savarin cheese dish
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.
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.
In the wake of Winter Storm Jonas, surrounded by deep snowbanks, chilled to the bone by frosty winds, and shielding my eyes from the harsh, early afternoon sun glare, I ventured, unafraid, into the ancient, mystical land of Hibernia in search of a hearty meal to warm the cockles of my heart.
No, not the Emerald Isle (Hibernia is the Latin name for Ireland); I’m talking about the hinterlands of Morris County, in the township of Rockaway, along the Hibernia Brook and Green Pond Road, about a half-mile north of Exit 37 on westbound Route 80. I’m talking about having lunch at the Hibernia Diner.
Actually, New Jersey’s Hibernia—an unincorporated village in Rockaway Township—may not be all that ancient, but it does have an extensive 300-year history, according to ironminers.com. In the early 1700s there was a string of iron mines and a forge, known as the Hibernia Furnace, which “provided shot and ordnance for the Continental Army during the Revolutionary War.” Cool.
However, there’s nothing ancient about the Hibernia Diner. As a matter of fact, it is quite modern in its exterior design and colorful interior décor. Beginning on Sept. 1, 2014, the diner was stripped bare to its steel skeleton and completely rebuilt, reopening on April 1, 2015. The construction project is documented on a YouTube video. The “old” diner’s big green awning over the front entrance, arched windows, and white, exterior Mediterranean rocks all have been discarded in favor of attractive, three-tone, exterior brickwork, tall shaded windows, abstract horizontal and vertical stainless steel trim, and a dazzling orange Hibernia Diner sign, which trumpets its around the clock, 24-hour service.
My lunch began with a soup of the day, lentil. This was the best cup of lentil soup I’ve had in many a year: thick, flavorful, and savory. Just a guess, but maybe they used beef stock for the soup.
My main course was one of the daily chef’s specials: Moroccan chicken salad. Outstanding! Two thumbs up! As I was walking into the place I spotted someone with this dish and knew it was what I wanted. It was deliciously well prepared with a decorative presentation. Mandarin orange wedges and half-cut cherry tomatoes lined the dish, and the pleasing colors popped.
A generous portion of thin, grilled chicken slices, expertly seasoned, were piled high on a bed of fresh spinach, goat cheese medallions, walnuts, dates, Kalamata olives, topped with a pomegranate vinaigrette dressing—a well-orchestrated symphony of hot and cold flavors and textures. Needless to say, and as my photos revealed, I enjoyed every bite. It was a sumptuous meal, for sure. Bravo. The coffee was excellent. I had two cups, but decided to skip dessert. The service was prompt, professional and friendly.
Other specials of the day included a brisket of beef platter, Yankee pot roast, beef goulash, a breaded chicken and eggplant hero sandwich on Ciabatta, a Texas chili cheddar burger, a brisket of beef sandwich, and a shrimp and avocado wrap. Besides lentil, the soups of the day included chorizo, corn and black bean, chicken pasta, onion, and matzo ball.
The diner’s eye-catching interior design featured clean lines, warm green/ochre earth tones and big windows that brightened the spacious dining area and ambience. This was a comfortable dining environment. Like many site-built diners, the Hibernia is a marriage of the restaurant/diner concept. Give the owners credit—while the focus is on booth and table service, they were wise enough to maintain a fair-sized counter area for customers on the go, as any honorable diner should. Very thoughtful. Thank you.
As I stood to photograph the room, one smiling chap called out for me to take his picture. “Why should I do that,” I asked, playing along. “Because I’m famous,” he said with a wink. That’s when his wife chimed in with a reality check: “Yeah, he’s famous, and he’s a legend in his own mind.” They said they were loyal patrons of the diner and were pleased with the new design. When it comes to diners, the locals usually know what’s up. They also create the cheerful vibe of the place.
What else do I know about “anything Hibernia” besides this gem of a Jersey diner? Well, not much I’m afraid, so I did some Googling. I learned that the name Hibernia was taken from ancient Greek geographical accounts. The Roman historian Tacitus, in his writings, makes a reference to the island Hibernia. The Ancient Order of Hibernians, America’s oldest Irish Catholic Fraternal Organization, was founded in the coal-mining region of Pennsylvania and New York City in May 1836.
My humble recommendation is that Hibernians and non-Hibernians alike, from hither and yonder, should flock to this neat outpost in Rockaway for an honest, tasty meal. Owners Sam and George Matthews, according to information posted on the diner’s website, have operated the Hibernia Diner for more than two decades. They are to be commended for creating a most impressive, modern diner in northern New Jersey. Can’t wait to see and taste what good eats the next 20 years will bring.
You might say that Jerry Arcieri, the owner of Aquila Pizza al Forno in Little Falls, has an obsession with pizza. After 25 years in the photo industry, commuting in and out of NYC every day, Arcieri fulfilled his dream of opening a pizzeria. But he didn’t just wake up one day and say, “I’m gonna make pizzas!”
While working full time as a photo editor, Arcieri attended the Institute of Culinary Education on Sundays and two nights each week. He earned a culinary certificate and then did an externship at Amano Pizza in Ridgewood (one of a handful of pizzerias in the U.S. that’s certified by the Association of Neapolitan Pizzaiuoli in Naples). And while his stint at Amano gave him valuable insights learning from a master pizzaiolo, he really needed daily hands-on practice. So Arcieri did what any pizza-obsessed person might do: he built his own wood-burning pizza oven in his own Bergen County backyard. He developed his own dough formulation and then, to perfect his craft, he held pizza parties every weekend for a few lucky friends and neighbors.
In 2013, Arcieri started thinking about opening a pizzeria, and scouted several possible locations in North Jersey area. In addition, he made pilgrimages to several of the most well regarded pizzerias in the Tri-State area (among them, Santillo’s in Elizabeth, Frank Pepe in New Haven, and Jim Lahey’s Co in NYC).
Arcieri had visited Bivio in Little Falls, one of the area’s premier pizzerias several times and had admired the owner’s dedication to the time-honored craft of authentic Neapolitan pizza. In April 2015, he and Bivio’s owner (Tomasso Colao) reached an agreement for the sale of Bivio and after a few starts and stops, Arcieri took ownership in November.
Bivio was a much-lauded pizzeria in northern New Jersey (yours truly had the privilege of writing the first article about Bivio when they opened in 2011) so taking over such a venerated establishment took some “coraggio” on Arcieri’s part.
But Arcieri was a man with a mission, and with the support of his wife, Sofia, he launched Aquila in early December. I spent some time recently chatting with him about the challenges and surprises of running a restaurant.
The oven that was put in place for Bivio, by a Neapolitan master oven builder, is still in place. It has taken a bit of time for Arcieri to learn how to tame the 800° monster. (He also needed to tweak his dough recipe from his original backyard recipe, using only the famous Caputo 00 flour, rather than a mixture of regular flour and 00 flour.)
Thankfully, he was able to retain a lot of the Bivio team, so staff management has not been the challenge it could have been. And he’s lucky that the staff is excited about contributing ideas to Aquila’s menu. Whether it is thinking about flavors and combinations for the pizzas, or suggestions for a new appetizer, they are enthusiastic about their work at Aquila.
Arcieri knows a good thing when he sees it, so he kept the core of the Bivio menu, but is slowly adding to the appetizer and salad offerings. Right now, the cheesecake on the dessert menu is made by one the staff, but they will probably expand desserts in the future when the timing is right.
During a visit to Aquila the first week they opened, I sampled the Margherita pizza (a staple on any Neapolitan pizza list). The flavorful basil scattered across the crisp crust, topped with San Marzano tomatoes and house made mozzarella made a simple but delicious dinner.
And while Aquila’s regular pizza menu is small (five or six items), Arcieri also offers one or two specials each week. I asked him how he comes up with ideas for the specials. He said he starts with a base of white or red, then builds from there, always having a vegetarian and meat option. As I write this, the current specials are a Swiss chard, roasted garlic, Gruyere and ricotta pie (white/vegetarian); and San Marzano tomatoes, sausage, roasted fennel, mozzarella and Parmigiano cheeses (red/meat). You probably couldn’t go wrong with either.
You may be wondering about the restaurant name (I was). Many years ago, the building where Aquila is housed was home to the Eagle Hotel. In Italian, Aquila translates to eagle. Arcieri named his pizzeria after the hotel, which I think is fitting because it sounds like Aquila will be flying high for the next few years.
Aquila Pizza al Forno 7A Paterson Avenue
Little Falls
973-256-0050
Open Wednesday-Saturday, 5 to 10 p.m.
BYO
Note: Jersey Bites was invited to visit Molos and our writer received a complimentary meal.
Molos is a true gem of a restaurant. Situated right on the Hudson River in Weehawken, the floor-to-ceiling windows offer guests an unbelievable panoramic view of New York City. Serving lunch, dinner and weekend brunch, it is an exceptional destination for couples, friends’ outings, business gatherings and family celebrations. We visited early on a Sunday evening. The sun was setting on a clear night as the lights of Manhattan beamed across the river.
The Greek- and Mediterranean-inspired menu has something to please every taste. Meze, the freshest seafood, delicious meat dishes, sides and desserts are expertly prepared and paired perfectly with their fine beverage program that features signature cocktails and Greek wines. Plan to sit back and relax. Service is gracious and attentive. And the presentation of the menu items is as delightful as the surroundings.
Executive Chef Gregory Zapantis
We especially like that Molos keeps its seasonings simple yet creative, allowing the full nature of your food to shine through thanks to the talents of Executive Chef Gregory Zapantis. Zapantis was born on the Greek island of Kefalonia, where he forged his early culinary training. His style was developed by the values of a traditional fisherman’s family who respected the sea and all that it generously brought to their tables. Surrounded by the succulent flavors of charcoal grilled fish, and recipes handed down from generation to generation, he has mastered the most basic skills of treating seafood with herbs, spices and olive oil. Zapantis came to Molos in November 2014, following time spent in the kitchens of Estiatorio Milos, Trata, Kellari and Thalassa in New York City.
Before you choose your meal, take a few moments and view the fish selection. This impressive display of seafood is one of the centerpieces of the dining room. We started our culinary journey with some of the wonderful appetizers. The hummus is made daily, with just the right touch of seasoning. Tempting raw bar selections include a favorite of mine: moonstone oysters. You’ll want to order the traditional salad, which is highlighted with ripe tomatoes with a summery Jersey Fresh taste. The octopus is sushi grade, perfectly charred and served with eggplant puree and caramelized onion. We were introduced to the king prawn, a variety measuring nearly a foot, larger than any I had ever seen. Simply grilled, it is tender and delicious as you take it out of its shell.
For an entrée, the broiled black sea bass with a few herbs was the best we had ever tasted. If you prefer a meat dish, filet mignon, dry aged strip steak and lamb chops are also on the menu. Your server will be happy to discuss vegetarian and gluten free options as well. (Julio Paris, whose food and wine expertise helped us to make the best selections for our dinner, was our server.)
Dessert is a must. The Greek yogurt cheesecake, chocolate lava cake and other scrumptious choices allow you to sit back, and enjoy a cup of coffee or an aperitif, reflect on a fine meal and take in more of the spectacular view.
Molos also features a happy hour menu that includes reasonable pricing on beer, wine, signature cocktails, raw bar and meze.
While it’s safe to say that Molos offers the finest Mediterranean choices this side of the Hudson, New Yorkers would also benefit by making the short excursion to Weehawken. This upscale dining destination is elegant and impressive yet wholly approachable. One trip will never be enough.
Molos serves lunch, dinner, happy hour and weekend brunch, along with a second-floor dining space for special events. Free valet parking is offered as a courtesy to guests.
Molos
1 Pershing Road
Weehawken (convenient to the NY Waterway ferry)
201-223-1200
The eighth annual New Jersey Wine & Food Festival will take place April 1 to 3 at Crystal Springs Resort. New Jersey’s premier food and wine event attracts top chefs from around the U.S., the world’s best winemakers and craft spirits producers. This year’s featured chefs include two Top Chef winners from the hit Bravo TV series, Michelin-starred chefs from New York and of course, the best of New Jersey. The 2016 Festival will benefit both the James Beard Foundation and Share Our Strength’s No Kid Hungry campaign.
Friday, April 1
Top Chefs & Top Wines features five chefs each preparing one course that is paired with a highly rated boutique wine. Two Bravo Top Chef winners headline: Kevin Sbraga (winner of season 7, formerly of Rat’s) and Nicholas Elmi (winner of season 11), both now in Philadelphia. Joining are another Top Chef alum, Dale Talde, who recently expanded from Brooklyn to Jersey City; acclaimed Michelin-star pastry chef Marc Aumont, of NYC’s Gabriel Kreuther, and Restaurant Latour Chef de Cuisine, Martyna Krowicka (8 p.m., $225 plus tax and gratuity).
Crystal Springs’ award-winning Wine Cellar will welcome Sebastiano Rosa of renowned Tuscan winery Sassicaia & Biserno, which produce some of the finest wines in Italy. Chef Anthony Bucco will partner with guest Chef Mark Ladner of NYC’s Del Posto to create a unique six-course menu (8 p.m., $375 plus tax & gratuity). The dinner also includes a Krug Champagne Reception with the chefs and winemaker (7 p.m.).
Saturday, April 2
This year’s workshops will be: Prosecco & Pancakes breakfast (10 a.m., $35), followed by A Taste of Italy (12 p.m., $35) highlighting charcuterie, olive oils and wines from Castello di Gabbiano. Gruner Veltliner – The Hidden Gem of White Wines with Austria’s Laurenz V (12 p.m., $35). Winemaker seminars feature Sassicaia to Biserno: Italy’s Finest Wines (1 p.m., $65) with Sebastiano Rosa and Sassicaia wines, The Creation of an Award-Winning Winery (2 p.m., $45) with Frank and Julie Husic of Napa Valley. Rose wines of the 2015 vintage paired with sorbets and artisanal gelato (4 p.m., $40) and feature George Dickel Whiskeys with hand-rolled cigars (4 p.m., $40).
A new event for 2016, Chef & Farmer Culinary Showcase (1 p.m., $50) will highlight the state’s agricultural diversity by pairing top New Jersey chefs including Francesco Palmieri (The Orange Squirrel) and Bryan Gregg (Escape) with local farmers and purveyors such as Bobolink Dairy, Happy Harvest Hydroponics and Restoration Agriculture.
New Jersey’s popular Iron Shaker (3 p.m., $35) will feature four local bartenders who will compete in two rounds with both judges and the audience voting for their favorites.
Secrets of the Crystal Springs Cellar (3 p.m., $150) returns with a tasting of rare wines from the Wine Spectator Grand Award-winning Wine Cellar led by VP of Hospitality and Wine Director Robby Younes and Chef Bucco.
Grand Tasting, 2015. Photo courtesy of Crystal Springs Resort.
The Grand Tasting (7 p.m. to 10 p.m. $135, VIP admission at 6:30 p.m. $250) is the event’s centerpiece, a walk-around tasting with 25 top New Jersey and New York chefs and more than 30 wineries. Confirmed restaurants include Jockey Hollow Bar & Kitchen, Mistral, Maritime Parc, The Bernards Inn, Ninety Acres at Natirar, The Orange Squirrel, Osteria Morini, Terre a Terre, Hamilton Pork, The Kitchen Step, Escape, Redux, Pig & Prince, Hotel du Village, Ho-Ho-Kus Inn & Tavern, Spuntino Wine Bar & Italian Tapas, BURG, Villalobos, Axia, Taverna, Crystal Tavern, Lunello, Andre’s and more. VIP ticket holders gain access to the VIP lounge with exclusive Champagnes, wines and restaurants including tastings from Restaurant Latour and Michelin starred restaurants from NYC.
Biosphere at Grand Cascades Lodge hosts the Meet The Chefs & Winemakers After Party (10 p.m., $150). This extravagant annual party features live performances, a DJ, dancing, an open bar, delicious bites from the resort’s chefs and more. This year’s theme is inspired by Rio de Janeiro, the host of the 2016 Summer Olympic Games.
Sunday, April 3
The Festival concludes with a champagne brunch (10 a.m. to 1 p.m., $50 plus tax and gratuity) in the Crystal Ballroom.
Join Jersey Bites at the New Jersey Home Show March 4 to 6 at the New Jersey Convention and Exposition Center. This year’s show will include DIY Network celebrity Mark Clement, from MyFixItUpLife.com, Tiny Living on the Big Blue Bus with @skoolielove and an antique car auction. You can also hang out with NJ 101.5’s Big Joe Henry on Saturday. Throughout the weekend, seven of New Jersey’s best chefs and food personalities will be on hand to demonstrate their culinary chops and dish up some delicious tastings for guests at the Jersey Bites Cooking Pavilion. (And if you thought things couldn’t get any better, we’ll be giving away four packs of tickets every day, starting today, on Facebook.)
Chef Jesse Jones
Friday, March 4
Personal chef to the stars, Chef Jesse Jones, will whip up his famous shrimp and grits. The fun gets started at 5:30 p.m., and it’s sure to be a lively demonstration.
Chef Eric LeVine
Saturday, March 5 On Saturday, the demonstrations kick off at 11:30 a.m. with Eric LeVine chef and partner at Paragon Tap & Table and Morris Tap & Grill. LeVine has made numerous network appearances across NBC, ABC, Fox5, and The Food Network, where he became the 2011 Champion of Chopped. Chef Eric will prepare his buffalo chicken mini tacos with blue cheese kohlrabi slaw. Yum!
Dina Deleasa-Gonsar
At 1:30 p.m. Saturday, Dina Deleasa-Gonsar takes the stage. Deleasa-Gonsar is the author of DishItGirl.com and appeared alongside her family on E! Networks’ Married to Jonas. She’ll be in the pavilion to make her amazing marsala marinated stuffed mushrooms on top of an arugula Parmesan salad. You won’t want to miss it.
Executive Chef Luis Estrada
The day wraps up at 3:30 p.m. with Salt Creek Grille Princeton’s Executive Chef Luis Estrada and Operations Partner, Hugh Preece, who is also a connoisseur of wines and responsible for Salt Creek Grille’s wine list of more than 75 varietals. Chef Luis will prepare his pan-seared blue cobia over Parmesan and corn risotto cake, and basil pesto finished with a tomato marmalade.
Chef / Owner Andrea Carbine
Sunday, March 6
Day three kicks off at 11:30 a.m. with Cranford’s Andrea Carbine, owner of the acclaimed A Toute Heure and 100 Steps Supper Club. Carbine is also known for her dedication to the farm to table scene in Cranford. Andrea will be making their famous parker house rolls and demonstrating some sweet and savory fillings for the perfect brunch buffet.
Executive Pastry Chef, Stuart Marx
At 1:30 p.m., Executive Pastry Chef Stuart Marx, of Avenue in Long Branch and the W Hotel in Hoboken, will make his scrumptious flourless chocolate truffle cake. Chef Stuart will also have samples of his famous toasted Coconut Cake for the audience.
Kris Longwell and Wesley Loon
The weekend wraps up with Sunday’s 3:30 p.m. session, featuring Kris Longwell and Wesley Loon, ofHow to Feed a Loon. Longwell and Loonwill dish up their delectable Korean beef (Bulgogi) lettuce wraps. Be sure to stick around for that!
Please stop by our booth, right next to the cooking pavilion to meet Jersey Bites founder and author of The Jersey Shore Cookbook, Deborah Smith. At the booth, you can pick up your own signed copy.
You can also enter to win an insulated picnic basket full of some yummy New Jersey food products. We’ll see you there!
Susan Bloom is back with the latest restaurant openings in the Garden State! Have a restaurant/food outlet opening, closing, or other key development to share? Email your news to [email protected].
NOW OPEN!
57 Main at the Oldwick General Store: glazed vegetable plate with potato puree
57 Main at the Oldwick General Store 57 Main Street
Oldwick
908-439-2642
Scott Cutaneo, executive chef and owner (whose previous ventures included Equus and Le Petite Chateau in Bernardsville), opened 57 Main at the Oldwick General Store on December 1. “We offer American ingredients cooked in the French technique,” Cutaneo says of such menu items as his French cut (bone-in) chicken stuffed with wild mushrooms and chicken liver and served on braised Brussels sprouts and butternut squash. In the rustic and historic three-room setting, Cutaneo uses sous vide techniques and experiments with molecular gastronomy—as reflected in such dishes as his mushroom cappuccino appetizer, which features wild mushrooms that are dried, puréed, and served with hot milk foam and porcini powder. “It’s about how the food is nurtured,” he explains. “We’re an iconic place where people meet and greet for breakfast, lunch, or dinner. We want our guests to leave saying it was the best experience they ever had, but we never rest on our laurels.”
Aumm Aumm: artisan brick oven pizza
Aumm Aumm Pizzeria & Wine Bar 7701 Broadway
North Bergen
201-713-9937
Translating to “hush hush” in the Neapolitan dialect, this 50-seat restaurant, which opened in early November, is no longer the area’s best-kept secret. “Our unique brick oven was custom-made in Naples and our pizza chef is a native of Naples who’s skilled in the authentic Neapolitan way of making pizza, using yeast-free dough that naturally ferments by its own salt,” says Giovanni Marino, general manager. In addition to the popular Contadina Pizza—a white pizza topped with diced cherry tomatoes, arugula, fresh-sliced prosciutto, and shaved Parmigiana cheese—“we offer fresh fish specials daily as well as homemade meatballs, pasta dishes, and over 102 wines by the bottle and 60 by the glass,” Marino says. “People are happy that we’ve opened in the neighborhood and we’ve had a great turnout every night of the week.”
Dark Side of the Moo: Southern Comfort sandwich
Dark Side of the Moo Café 52 Bowers Street
Jersey City
201-216-0495
While there are certainly more conventional salads, burgers, and sandwiches featuring familiar chicken and beef on Dark Side’s menu, this popular food truck, which opened its new brick-and-mortar outlet in mid-December, recommends that diners take a walk on the wild side. “Yak and camel sandwiches are among our best sellers, as are menu items featuring other exotic meats such as elk, emu, bison, kangaroo, boar, crocodile, and alligator,” says Chef Luke Lalchan, who adds that a camel burger (priced at just over $10) or an alligator sausage, egg, and cheese breakfast sandwich are great ways to ease into ‘the game.’ “Customers are really demanding and enjoying these exotic meats and we promise that if you eat a kangaroo, you’ll get a kick out of it,” Lalchan jokes.
Essex Junction muralist, Nicholas Forker
Essex Junction Craft Bar & Kitchen 90 Washington Street
Bloomfield
973-680-8110
Opened during the last week of January, this 200-seat, over-4,000-square-foot gastropub offers 40 craft beers and 16 taps featuring four rotating local beers, not to mention a broad range of tempting salads, sandwiches, and large plates such as manchego-crusted cod, bone-in rib steak, and southern fried chicken. “Our goal is to make people comfortable and happy,” shares CEO and partner Jeremy Goldberg, a North Caldwell native, CIA graduate, and noted three-star Miami restaurateur of the new venture. With its two interior walls painted with local historical references by noted Brooklyn-based muralist Nicholas Forker, “We’re a neighborhood joint with great shareable plates and as well as a relaxed meeting place for people to come hang out with friends and family,” Goldberg says. Learn more about Essex Junction here!
Fritz’s Fare
Fritz’s Restaurant 115 Easton Avenue
New Brunswick
732-543-0202
This fast-casual bakery, sandwich shop, and caterer opened in the heart of the Rutgers University district on November 13. “Everything is made from scratch, from our sandwiches to our bread and full line of bakery items made by a Johnson & Wales-trained pastry chef,” says Jonathon Guarino, a 2010 Rutgers graduate as well as a graduate of the French Culinary Institute, who co-owns the establishment with Robin Varga. According to Guarino, signature bakery items at Fritz’s include its salted caramel blondies and red velvet sandwich cookies, while savory favorites include their grilled cheese and tomato soup special (priced under $10) as well as their burgers, fried chicken, Tuscan chicken sandwich, mac and cheese, and Fiesta Quinoa Bowl. “I’m excited to have opened this business in my hometown and we’re very happy with the response so far,” Guarino says.
Genji’s Ramen: ramen noodles in shoyu broth
Genji’s Ramen Bar (at Edgewater Whole Foods)
905 River Road
201-941-4000
113 Route 9 (at Marlboro Whole Foods)
Marlboro
732-792-5900
Providing sushi to over 165 Whole Foods locations throughout the U.S., Gengi’s newest concept—in-store ramen noodle bars—was launched in Whole Foods stores in Edgewater and Marlboro in December (and join a previously opened third New Jersey location in Cherry Hill). “These kiosks provide access to Genji’s authentic Japanese ramen noodle dishes served with pork or vegetable broth, all-natural ingredients including seaweed, scallions, bean sprouts, and ginger, and a choice of flavors including shoyu or spicy miso,” shares Breslow Partners and Genji spokesperson Jon Arons. A fresh and tasty grab-and-go option selling for $8.99-$11.99 at these Whole Foods kiosks, “ramen is one of the most popular foods in Japan and it’s a trend that’s emerging here,” Arons says. “Genji has opened six ramen bars within Whole Foods stores nationwide to-date and hopes to open more.”
Hamilton Pork 247 10th Street
Jersey City
Opened during the last weekend of January, Hamilton Pork offers a menu of brisket, pulled pork, pork ribs, turkey, short rib, and lamb belly smoked on the premises as well as a variety of hearty side dishes and is part of the adjacent Hamilton Inn, which features upscale American fare. The new venture is headed up by Jon Vitiello, former sous chef at nearby Jersey City bistro Thirty Acres, which closed in November.
House of Que platter
House of Que 340 Sinatra Drive
Hoboken
201-706-8755
Opened on December 4, this authentic Texas BBQ restaurant features such specialties as sausage, chicken, pork shoulder, pork ribs, and brisket smoked for 12 hours in a large onsite smoker infused with oak, cherry, and hickory wood accents as well as authentic pecan pie, peach cobbler, and sweet corn pudding that can be enjoyed as a side dish or dessert. Along with a special cafeteria-style ordering process through which diners can see and sample all of their options on line before making their selection (and purchasing as little or as much as they want by the pound), the over-140-seat restaurant “has communal picnic table seating and features glass garage door walls that we’ll open in the warmer weather to offer great people-watching opportunities and views of the skyline,” says Willough Herrick, House of Que’s media director. “We have a great, friendly atmosphere and our food smells and tastes amazing.”
Kings Boonton: new mezze olive bar
Kings Food Markets, newly inspired 115 Hawkins Place
Boonton
973-257-4899
On January 29, Kings Food Markets in Boonton unveiled its ‘newly-inspired’ layout and expanded range of products and services, including a new mezze, olive, and soup bar and brand new ‘Inspiration Station,’ a permanent in-store chef demonstration table highlighting the creative use of different products from across the store. Founded in 1936, Kings has 25 locations throughout New Jersey, New York, and Connecticut and has refreshed 23 stores over the past three years, with work on its final two locations in Bernardsville and Short Hills to be underway soon. “Kings is always working to understand and support its customers’ ever-changing needs and we’re so proud to be part of this 80-year-young organization,” says Kings Food Markets chairman and CEO Judy Spires.
Sorellina interior
Sorellina Kitchen & Wine Bar 1036 Washington Street
Hoboken
201-963-3333
Opened on January 18, this addition to Hoboken’s culinary community was launched by owner Gabi Lombardi, a Morris County native who began her career in the industry working at Joe Leone’s Italian Specialties in Point Pleasant during college and said she always wanted to open her own restaurant. “Sorellina means ‘little sister’ in Italian, which has personal meaning to me because I’m the little sister in my family,” she said of her lively new Italian eatery and bar whose house-made pastas and shareable plates offer a modern twist on classic Italian fare. Prepared by chef Jan Christie, “our menu includes such signature dishes as grilled octopus on a skewer with soppressata and candied lemon, spaghetti and crab puttanesca, and cod cheeks with celery root ravioli, which are all unique and offer a great contrast of flavors,” Lombardi says. Located on the corner site of the former family-owned German restaurant Helmers, the 80-seat Sorellina’s features a rustic-chic decor complete with an interior brick wall, reclaimed wood tables, a tufted teal leather banquette, chandeliers, and the original bar from the 1930s. “We offer a welcoming environment that’s focused on hospitality and an elevated dining experience,” Lombardi says.
COMING SOON!
Jughandle Brewing
4057 Asbury Avenue
Tinton Falls
Coming this spring, New Jersey will welcome yet another craft brewery to its midst – that of Jughandle Brewery, owned by partners Pete Artherholt, Chris Hanigan, and Mike Skudera. Learn more about Jughandle Brewing here!
Our motivation to keep up with your oh-so-healthy resolutions may be waning we move past January 1, but have no fear! I’ve put together some of my favorite places to grab a fresh Jersey juice first thing in the morning or mid afternoon, just when your doughnut craving threatens to rear its ugly head.
Healthy juices packed with vegetables, fruits, herbs, and spices are a great way to start your day thanks to the body’s ability to absorb nutrients quickly. All the work of breaking down the fiber is already done by the juicer! It’s also a great way to ramp up your afternoon instead of your go-to cup of coffee. Whether you’re a juice lover looking for a cleanse or a looking for another way to consume veggies, you’ll find plenty of delicious drinks to try at any of these local Jersey juice shops.
Photo courtesy of Juice Basin
Asbury Park and Montclair: Juice Basin Founded in 2010, Juice Basin in Asbury Park started out in the Yoga Basin and then quickly found its own following, leading owners Reggie Flimlin and Enrique Wegel to focus solely on creating organic juices for their growing clientele. This year check out their additional location in Montclair, where juices will be delivered fresh daily from Asbury Park. If you love juice but have a hard time drinking down the greens, try the Poe Pina, packed with pineapple, pear, lime, ginger, and yes, kale.
Photo courtesy of From Seed to Sprout
Avon-by-the-Sea and Fair Haven: From Seed to Sprout It should be no secret that I, just like thousands of other foodies, have fallen head over heels for From Seed to Sprout. Let’s just talk about their juices for this post. Besides their every day menu that ranges from 24 Carrot Gold to the Multivitamin and the best Pink Lemonade you’ll ever taste, there’s usually a special during the week. You can’t go wrong there.
Beach Haven Gardens: Living on the Veg For those times at the beach when you just need a refresher, ride your bike over to Living on the Veg in Beach Haven Gardens on Long Beach Island for a fresh pressed juice. They may be known for their vegetarian dishes, but this shop hits a home run with delicious concoctions like Crazy Juice with carrots, cucumber, celery, spinach, garlic, kale, and ginger. Yes, there’s garlic in there. It may be crazy, but it works.
Photo courtesy of Stay Gold Café
Belmar: Stay Gold
Not just a local coffee spot, Stay Gold also features a fresh, made-to-order juice bar. The hot Chai may tempt you, but one sip of the Green Gypsy with cilantro and that need for a caffeine fix will become a thing of the past.
Photo courtesy of Nourished by Nature
Bradley Beach: Nourished by Nature
I happened to come across Nourished by Nature because of owner Cassandra Quarantello’s association with the kombucha brothers and I’m happy I did. Quarantello creates raw, cold pressed juices that are always unprocessed, never heated, never pasteurized, and made fresh every day using top quality organic ingredients. If you love green juices, pick up a Clean Green, made with cucumber, green apple, lime, and parsley.
Photo courtesy of Freshica’s
Fair Haven and Red Bank (Spring 2016): Freshica’s
True to its name, Freshica’s serves nothing but fresh, made-to-order, cold pressed juices featuring both organic and locally grown ingredients. With over 16 juice choices and a number of ingredient options, including aloe vera for that healthy glow, you’d be hard- (or cold-) pressed not to want to try them all.
Photo courtesy of Kali-O’s Juice Box
Lavallette and Pt. Pleasant Beach (Spring 2016): Kali-O’s Juice Box
I’m counting down the days until Kali-O’s Juice Box opens its (brand new) doors in Pt. Pleasant Beach, right on Arnold Avenue. The Lavallette location always leaves me feeling ready to go after refueling on its fresh-from-the-garden juices.
Photo courtesy of the Juice Theory
Ocean Township:The Juice Theory
You may have driven by the Juice Theory a few times without so much as a second glance, but take my word for it and stop! This little shop is a powerhouse when it comes to healthy, fresh, and delicious juices that I can’t get enough of. Try the Pear Pineapple Lime, for a Caribbean-in-Jersey juice experience.
Photo courtesy of Tara Lu’s
Pt. Pleasant Beach: Tara Lu’s
Also growing a loyal fan base of Jersey juicers is Tara Lu’s in Pt. Pleasant Beach. I’ve joined the masses, craving the fresh juices made with Jersey fresh ingredients. The regular juices are amazing, but I have to say that I fell in love with the Rainbow Juice special, which actually has every color of the rainbow in it, thanks to beets, carrots, lemon, spinach, and blueberries.
West End: Dr!nk Juice Bar
Walk into Dr!nk Juice Bar in West End and turn left. That big chalkboard on the wall showing a list of over 60 juices, smoothies, tonics, and teas is about to become your reading for the morning. Or afternoon. It’s not just the wide variety of choices that keep me coming back. It’s also the fact that Dr!nk uses 100% organic and plant-based ingredients in all of its juices.
Essex Junction Craft Bar & Kitchen opened up earlier this month, and my first question for Chef/Owner Jeremy Goldberg was “What makes this craft?” My beer-centric brain honed in on that word and it was the first thing that came to mind. His answer surprised me.
Yes, it does connote craft beer, but it‘s more than that. “It means high quality.” he told me. Not just for beer but for everything that comes out of the kitchen—and from behind the bar, too. He pointed out that this extends to the staff. The bartenders are “as much chefs as the chef is.” Cocktails are crafted from local ingredients and they are as tuned in to the menu as they are the draft list.
Essex Junction bar and staff. Photo courtesy of Adam Holz/BeTerrific!
And what about that draft list? For starters, New Jersey newbies Magnify Brewing and Rinn Duin have already found tap handles. Kane and Carton brewing are more established Jersey brands and have also made the list. Goldberg spent a year visiting breweries around the state and made his wish list. Future lines will go to small, self-distributing breweries like 902 and Bolero Snort to name a couple. He joked that doing research like that is one of the fringe benefits of his job. Yes, we know: it’s a tough job but someone has to do it. But Goldberg really did his homework on the draft list.
Bar and tap selection at Essex Junction. Photo courtesy of Adam Holz/BeTerrific!Jeremy Goldberg, owner of Essex Junction. Photo courtesy of Adam Holz/BeTerrific!
Goldberg is a Jersey guy who had a couple of places down in Miami. (He came back to the Garden State to raise a family). Quality, locally made draft beer is not something he was used to down there. So, jokes aside, I’ll bet it was a lot of fun cultivating a local beer program and conjuring up a menu to complement it. Of course, the beer even makes it into some of the dishes. Those dishes will run from breakfast to dinner so be prepared for beer-battered pancakes and beer-braised mussels!
The concept of Essex Junction is pretty simple: It’s located close to the train station in Bloomfield and is meant to be a hub of local activity. Kind of sounds like an old-fashioned tavern to me, only with a very modern twist. It has an upscale look but is still homey. (It’s a look that should play well with Goldberg’s philosophy of creating customer interaction with events like tap takeovers and food pairings.) They even run a cocktail program that benefits the Bloomfield public school system. It’s always good to do right by the community.
Eventually Jeremy Goldberg would like to take the same concept to other urban rail line locations like Newark, Hoboken or even to that big city across the river.
Top photo: Entrance to Essex Junction. Photo courtesy of Adam Holz/BeTerrific!
The writer accepted a complimentary meal at the diner.
Maybe it’s my imagination, but in recent months it seems like there are optimistic developments in...
Actually, New Jersey’s Hibernia—an unincorporated village in Rockaway Township—may not be all that ancient, but it does have an extensive 300-year history, according to 
In 2013, Arcieri started thinking about opening a pizzeria, and scouted several possible locations in North Jersey area. In addition, he made pilgrimages to several of the most well regarded pizzerias in the Tri-State area (among them, 
The oven that was put in place for Bivio, by a Neapolitan master oven builder, is still in place. It has taken a bit of time for Arcieri to learn how to tame the 800° monster. (He also needed to tweak his dough recipe from his original backyard recipe, using only the famous Caputo 00 flour, rather than a mixture of regular flour and 00 flour.)
Thankfully, he was able to retain a lot of the Bivio team, so staff management has not been the challenge it could have been. And he’s lucky that the staff is excited about contributing ideas to Aquila’s menu. Whether it is thinking about flavors and combinations for the pizzas, or suggestions for a new appetizer, they are enthusiastic about their work at Aquila.
Join Jersey Bites at the 
