Page 95 ⋆ Jersey Bites

10 Provocatively Named Wines for Valentine’s Day

Wines

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February 2, 2016

10 Provocatively Named Wines for Valentine’s Day

Whether you’re looking to have a Valentine’s Day dinner at one of the area’s many bring-your-own restaurants or planning a romantic dinner at home, below are 10 wines whose names are a bit provocative. They’re available in New Jersey and won’t break the bank.

All tasting notes are by the wineries.

2013 Chateau Ste. Michelle Eroica Riesling ($16.99): “Sweet lime and tangerine aromas and subtle mineral notes. The mouth-watering acidity is beautifully balanced by flavorful Washington Riesling fruit.”

2011 Alexander Valley Vineyards Temptation Zinfandel ($10.99): “This is a dark purple wine with aromas of red and black fruit, plum, black cherry and spice. There are ripe flavors of red cherry, black pepper, blackberry and wild strawberry highlighted by slight vanilla and black tea. This is a juicy wine with a fruity finish.”

2013 Peirano Estate The Other Red ($14.99): “The aromas of black cherry, raspberry, candied fruit and dried cranberries are complemented by spicy, toasty oak notes. Upon washing this liquid across the palate, a wave of sweet dried cherries, cranberry, and raspberries, with a hint of light toast, leads to a long, totally seductive, finish. This wine has a to-die-for rich velvety mouth feel.”

2013 Two Hands Sexy Beast Cabernet Sauvignon ($24.99): “Deep dark red, tending towards magenta at the meniscus. Lovely notes of warmed currants, cocoa dust, lavender, scorched earth and bay leaf. Flavors mirror the aroma with everything in proportion with lovely balance.”

2013 Fifty Shades of Grey White Silk ($17.99): “Floral aromatics of lychee, honey and pear are tempered by flavors of crisp grapefruit, mineral and lush pear with a faint hint of butterscotch.”

Pro•mis•Q•ous Red ($8.99): “Ripe red and dark berry fruit with hints of black pepper. Yummy with meat grilled, roasted and pan seared. Pizza. Any time you want a red that’s not ridiculously serious.”

2012 Monogamy Cabernet Sauvignon ($10.99): “Classic Cabernet Sauvignon aromas of black olives, cassis, plum and dried herbs. Completely committed flavors of blackberry, black cherry, cassis and plum with a smooth velvety texture followed by a lingering and slightly toasty finish.”

2013 Some Young Punks – Passion Has Red Lips ($19.99): “Bright ruby. Deep, powerful aromas of cassis and blueberry, with a smoky topnote. Round, supple and sweet, with plush black and blue fruit flavors brightened by a peppery component. Finishes with velvety tannins and good breadth, on a sweet berry note.”

2012 Château Julien – French Kiss: “This refreshing blend of Chenin Blanc & Viognier was made for everyday enjoyment, from grapes grown in premier regions throughout California. Explore the beautiful aromas of luscious peaches & ripe apricots, complimented with vibrant acidity making this wine just as memorable as your first French kiss.”

2013 Bodega Valentin Bianchi – Cabernet Sauvignon Sensual Mendoza ($10.99): “Classic Cabernet aromas of black pepper, cedar and berry. The nose carries through to the palate to a medium-to-full bodied wine. The berry-vanilla finish is soft and well balanced.”

Here are some of our favorite New Jersey wine shops:

Amanti Vino – Montclair

Bottle King – Multiple locations statewide

Gary’s Wine – Bernardsville, Madison and Wayne

Joe Canal’s – Multiple locations in South Jersey

Princeton Corkscrew – Princeton

Sterling Fine Wines – Sterling

Tewksbury Fine Wine & Spirits – Oldwick

Wine Library – Springfield

Happy Valentine’s Day!

Veronique

Veronique Deblois is a food and wine blogger based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews. Follow Veronique on Twitter or like her Facebook page.

The Big-Game Wing Off: Denver vs. Carolina Style

Josh Gryvatz

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February 1, 2016

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The Big-Game Wing Off: Denver vs. Carolina Style

The Buffalo Bills played in four consecutive Super Bowls from 1991 to 1994, resulting in considerable and sustained media attention being paid to the city of Buffalo, NY. That was when a local favorite, invented 30 years prior, took America by storm. Today, Buffalo wings are as synonymous with football as touchdown dances and cheerleaders.

Here are a couple of Big Game recipes for you to use on February 7:

The Wings

Start with FRESH, NOT FROZEN, chicken wings. Each wing has three sections: the drumette, the flat, and the tip. Discard the tips (save them in your freezer for the stock pot) and separate the other two sections. Pat them dry with a paper towel.

Cooking

Deep frying at 350°F for 10 to 12 minutes is my preferred method but you can certainly bake the wings at 425°F for 45 minutes if you don’t have access to a fryer or if you’re trying to eat (a bit more) healthfully. Alternatively, there’s also a twice-cooked Alton Brown method.

Saucing

Place the still-hot wings in a large bowl, ladle in some still-hot sauce over the top and “toss” to coat. Another method is to put the wings and sauce in a large plastic food container with a tight-fitting lid and give it a good shake.

Denver’s Rocky Mountain “Oyster” Wings

For this version, we’re going to take the spirit of this infamous Colorado food item and apply it to wings.

Parboil 2½ lbs of wings in salted water, about 8 to 10 minutes, and then drain. In the meantime, combine 1 cup of flour with ¼ cup of cornmeal and a teaspoon of garlic powder. This is the dredge. Once the wings have cooled (you don’t have to dry them) run each wing through the dredge, then in to a bowl of milk (approximately 2 cups), then through the dredge again. You can do this a couple of more times for a crispier coating.

Once all the wings are dredged, let them rest for about 5 to 6 minutes. This will ensure the crust stays on the meat. Fry until browned and sauce appropriately with the following ingredients:

⅔ cup Frank’s RedHot
½ cup butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire
¼ teaspoon cayenne pepper (optional, but c’mon)
⅛ teaspoon garlic powder

Throw all the stuff in a saucepan and bring to a simmer, whisking constantly.

Carolina’s East Coast BBQ Wings

Prepare the wings as you’d like. Fry, bake, or if you’re feeling frisky, smoke ’em. Regardless of how you prepare them, it’s going to be all about the sauce.

¾ cup beef stock or broth
2 cups apple cider vinegar
4 tablespoons butter
¼ cup packed dark brown sugar
¼ cup ketchup
2 teaspoons red pepper flakes
Kosher salt
A few dashes of Frank’s RedHot, just because

Melt butter in a saucepan, then add the rest of the ingredients and bring to a simmer, whisking constantly. This is a fairly thin sauce. If you would like to thicken it up, add more butter until you reach your desired consistancy.

(Warning: Your house is going to smell like vinegar. There’s really no way around it.)

A Note on Dipping

Traditionally, Buffalo Wings are served with blue cheese dressing. You can certainly go to the store and purchase any one of several hundred varieties of the bottled stuff. Or you can make your own! And since you’ve come this far, here are two worth giving a whirl!

The Food Network

Epicurious

You’re now ready for the big game. Just add some great friends, some beer and save the celery sticks for the crudité.

Nunzio’s Kitchen in Sayreville

Lauren Bonilla

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January 29, 2016

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To say that Marco and Michael Colandrea were raised with a passion for pizza would be an understatement. What they create at Nunzio’s Kitchen in Sayreville is not your average pizza. What they create will have you questioning everything you thought you knew about the plain cheese slice.

These pizza Picassos are the owners of the award-winning restaurant known for its gourmet pizzas that take the Italian favorite to a new level, with toppings that run the gamut from mac ‘n cheese to mashed potatoes (and many options in between).

Of the 99 types of pizzas at Nunzio’s, you can find 40 to 60 filling up the display window on any given day.

But the restaurant wasn’t always this creative with its cuisine.

Before the chalkboard walls went up, the book shelves holding plaques appeared, and the indie tunes starting playing, Nunzio’s Kitchen looked like a standard Italian pizzeria with green and orange walls, and souvenir pizza boxes and photos of Italy on the walls.

Fish and chips, Nunzio's, Jersey Bites — Fish and chips: homemade tartar sauce on flounder and homemade potato chips

When the Colandrea brothers took over the business eight years ago, the restaurant interior changed and so did the pizzas. They had a vision to break the mold with more creative offerings. Making sure not to ruin the reputation their father had worked hard to build in the community since 1979, while also trying to create one for themselves, the boys made changes little by little. They started with buffalo chicken and cheesesteak pies. Once those got positive responses from their customers, the brothers decided to see how far they could push the pizza limits. Thus the chicken-and-waffles pizza was born.

Laden with chicken, American cheese, and a drizzle of syrup over a French toast crust, this pie not only sat well with the customers, but it continues to be one of the best sellers.

The positive response led the brothers to some other unique pizza ideas—with names to match.

Many of their pies have pop culture-inspired names, like the Wu Tang shrimp (pictured at top), which is covered in sweet and sour coconut shrimp; the Garfield, which has ground pork, beef, ricotta, and mozzarella, naturally; and Candy Land, which is loaded with slow-roasted corned beef, jalapenos, sour cream, and candied bacon.

Nunzio’s Kitchen has a slice to satisfy all cravings.

Need a savory fix? Give the Hugo Stiglitz slice a bite for a mouthful of barbecue pulled pork and green apples.

Have to satisfy your sweet tooth? The dessert pies, like the Nutella and cannoli cream, will do the trick.

Nutella and cannoli cream, Nunzio's, Jersey Bites — Nutella and cannoli cream

Using only fresh, organic, local, and GMO-free ingredients, the Colandrea brothers have won awards for best pizza and best Italian restaurant six years in a row. But it’s not just the pizza that brings home the bacon (hey, meat lovers, there’s a pie for you, too!) for Nunzio’s Kitchen. It’s the rapport the staff has with the clientele. Friendly, energetic, and personable, the staff at Nunzio’s treats every customer who walks through the door like an old friend, and in some cases they are. Marco says that many of their customers have been loyal since before he and his brother took over the business.

While chatting with Marco, multiple customers waved or stopped to converse and briefly catch up. A few even popped their heads behind the front counter to say hello to the staff, with whom some of them have developed friendships.

If you’re ready to step up your pizza game, pay Nunzio’s Kitchen a visit.

Come for the food. Stay for the friendly environment.

Nunzio’s Kitchen
521 Raritan Street
Sayreville
732-727-1060

Winterfest Hits Point Pleasant with Student Chef Competition

JerseyBites

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January 29, 2016

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Winterfest Hits Point Pleasant with Student Chef Competition

PRESS RELEASE:

WHAT: WINTERFEST 25TH ANNIVERSARY EVENT
WHERE: Crystal Point Yacht Club, 3900 River Road, Point Pleasant
WHEN: Sunday, February 28, 2016 at 3:30 PM
WHO: The American Culinary Federation, Jersey Shore Chefs Association

Point Pleasant, NJ – The best chefs in New Jersey will gather to produce a tasting menu from various world cuisines in honor of some of the world’s most famous chefs from the past 25 years. The event is sponsored by the Jersey Shore Chefs Association, a chapter of The American Culinary Federation and will include a silent auction and 50/50 to benefit The FoodBank of Monmouth and Ocean Counties, and the Victor J. Houston Scholarship Fund.

Jersey Shore Chefs will celebrate the 25th anniversary with fabulous food, including a student chef hors d’oeuvres competition, desserts, wine and beer tastings, DJ music, a silent auction that includes exclusive personal home chef dinner parties and other great prizes!

Our Chefs will recreate the best menus from the past 25 years – including various world cuisines, vegetarian dishes, desserts and much more!

Tickets are $65 and can be purchased here. For more information visit online.

About The American Culinary Federation Jersey Shore Chefs Association

The Jersey Shore Chefs Association is an established chapter of the nationally recognized American Culinary Federation. Founded in 1991 by professional culinarians in Monmouth and Ocean counties, the chapter provides members the opportunity to network, exchange ideas and information, pursue education and help young culinarians who are seeking to become culinary professionals, promote ACF certification to its members and further the culinary arts and the hospitality industry.

Salt Creek Grille: A Cut Above the Rest

Melissa Beveridge

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January 26, 2016

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A Culinary Tour of Boulevard in Seaside Heights

Christine Van Arsdalen

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January 25, 2016

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A Culinary Tour of Boulevard in Seaside Heights

A little-known bit of info about Seaside Heights: hidden amidst the sea of bars and pizza joints is an incredible dining scene offering everything from sushi to modern Italian. Having been a resident of Seaside for three years, I had the opportunity to explore what some of its enticing eateries had to offer, and get to know the gourmet side of Seaside.

What I discovered after completing my epicurean endeavor is that much like the crowd you can find wandering the boardwalk on a Saturday night, the restaurant scene in Seaside offers unique flavor combinations you won’t find anywhere else, and in the most unexpected places.

Exhibit A: Chop Shop. Located in the Hershey Motel, this poolside eatery is perfect for those with a meat tooth. You can find out-of-the-box barbecue and creative burgers topped with everything from candied bacon to mac and cheese, all served alongside savory seafood dishes like braised octopus over smoked corn risotto.

If you’re in the mood for trendy cocktails and Italian-meets-Asian-fusion then look no further than Savor Lounge. Nestled comfortably next to Club Karma, Savor Lounge offers a seasonal menu items with a side of live music on the weekends. Its specialties include succulent Sunday meatballs, fall-off-the-bone braised short ribs, and a flakey, soy-glazed cobia with tender, steamed bok choy.

The treasure of my culinary tour was—and still is—my favorite destination to dine in Seaside, a no-frills neighborhood spot where you can enjoy gourmet food in your flip flops. PJ’s Place, whose namesake is the owner’s son, is pioneering the casual upscale restaurant movement.

Situated at the corner of Dupont and Boulevard, the unassuming façade, brightly colored awning, and picnic benches give the exterior a relaxed and inviting feel, which is exactly what you will find once you enter the restaurant. If white napkins and fine china are your thing then go somewhere else. In keeping with the “beachy” vibe, they are minimalist all the way.

Boasting a laid-back atmosphere, the simply decorated interior features small wooden tables clad with parchment paper and walls adorned with replicas of local beach badges—the perfect decor for a beachside restaurant.

From the moment you set foot in the door, you feel welcomed and right at home. Being a family-run restaurant, they go out of their way to make you feel like you are sitting at their dinner table. A friendly face, usually that of Patrick Turso himself, is there to greet you at the front door and to show you to your table.

Once you’re seated, the helpful staff is always ready to make a suggestion or answer your questions about the menu, which features exactly you would expect to find at a restaurant at the Jersey Shore: a modern American take on Italian seafood. To be honest, I have pretty much eaten my way through their entire menu several times over. That being said, there are, however, a few dishes that have become my go-to favorites.

Seafood Mediterranean, Seaside, Christine Van Arsdalen, Jersey Bites — Seafood Mediterranean

A definite must try is their seafood paella. With more seafood than you know what to do with, it’s what lobster lovers’ dreams are made of. The spicy Spanish dish is packed full of fresh seafood and served on with a spicy tomato broth a bed of saffron rice. The overflowing plate comes to your table with scallops, mussels, clams and shrimp. If that isn’t enough seafood for you, it is served with an entire lobster on top.

Other notable seafood selections include the seafood Mediterranean, a luscious blend of shrimp, scallops, clams, mussels and a whole lobster served with a delicate white wine butter sauce on a bed of linguine, and PJ’s lobster, a delicious seafood-stuffed lobster with scallops and shrimp.

For the land-lubbing loving patrons, PJ’s offers a variety of delectable homestyle Italian dishes, like crispy chicken parm with a tangy homemade tomato sauce that is piled high with creamy mozzarella served over buttered linguine. They also make a mean ribeye, which is perfectly seared and cooked to perfection then smothered in mushrooms and onions.

On my last trip there, I decided to be different and branched out to sample some of their ever-changing daily specials. Given that I eat there at least three times a month and almost always order the same thing, a change seemed to be in order.

My meal began with crispy coconut shrimp (pictured above) with a sweet and savory mango sauce and a creamy crab dip laced with garlic and old bay. While I was tempted to order my usual, the paella, I ended up ordering a perfectly seared, soy-glazed tuna cooked to a perfect rare that was served with their signature saffron rice. I certainly was not disappointed with my last-minute changeup.

Crab dip, Seaside, Christine Van Arsdalen, Jersey Bites — Crab dip

There are a few things you need to know before dining at PJ’s:

First, bring your appetite and wear stretchy pants. I made the mistake of wearing jeans on my first visit. Needless to say they became rather uncomfortable by the end of the meal.

Second, it’s BYO so feel free to bring your favorite bottle to enjoy with your meal. And don’t worry if you don’t have one! There’s a liquor store across the street that will give you 10% off if you mention PJ’s.

Third, don’t be shocked when your check is astonishingly affordable. PJ’s cuts down on the frills to save you on your bill. The most expensive dish on their menu is the ribeye which will run you a cool $26.

Fourth and finally, be prepared to want to go back the next day. From the friendly come as you are atmosphere to the exceptional food PJ’s is an experience you won’t soon forget.

Chop Shop, 1415 Boulevard, Seaside Heights
PJ’s Place, 22 Boulevard, Seaside Heights
Savor Lounge, 411 Boulevard, Seaside Heights

Get (Fast) Fire’d at Blaze Pizza

Rachel Bozek

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January 20, 2016

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Note: Jersey Bites was invited to visit Blaze Pizza and our writer received a complimentary meal.

Founded by Rick and Elise Wetzel (whose surname may ring familiar…Wetzels Pretzels, anyone?), the first Blaze Pizza opened in California in 2012. A little over a year ago, Blaze Pizza made its entrance into the Garden State and now has four locations statewide: Paramus, Newark, Clark, and Wayne. When they invited me to bring my family to the Wayne location, at the Willowbrook Mall to give it a try, I had two reactions. The first was, “Great! I’d love to check out a new pizza place!” The second was, “Good luck to them, having us there with my three- and six-year-old kids.” Blaze proved me wrong, and I’m happy to report that I have added it to the very short list of restaurants where my kids will happily stay in their seats for the duration of a meal—and ask for more!

Blaze Pizza, Jersey Bites — BBQ Chkn: grilled chicken, mozzarella, red onion, banana peppers, gorgonzola, bbq sauce drizzle

The build-your-own design of the menu allows for as much creativity as each guest wants, and several signature options are also available. The task of deciding what to try took us far longer than the hard-to-believe, 180-seconds-per-pizza cook time. But true to Blaze’s word, these pizzas were done in three minutes flat. We tried the following varieties, all of which were super fresh and definitely worth getting again: meat eater (pepperoni, crumbled meatballs, red onion, mozzarella, red sauce), BBQ Chkn (grilled chicken, mozzarella, red onion, banana peppers, gorgonzola, bbq sauce drizzle, and yes, that’s how it’s spelled!), red vine (ovalini mozzarella, cherry tomatoes, parmesan, basil, red sauce, olive oil drizzle), veg out (zucchini, mushrooms, red onion, mozzarella, gorgonzola, red sauce dollops), and white top (white cream sauce with mozzarella, applewood bacon, chopped garlic, oregano, arugula). Aside from enjoying each variety, my husband and I couldn’t get over how reasonably priced everything was. The kids were most into the red vine and BBQ Chkn, but the show-stealer for them was dessert: the s’mores pie/cookie sandwich, which they’re still talking about.

The atmosphere is light and casual, and while the location we visited is at the far end of Willowbrook’s food court, it absolutely does not feel mall-like. The space is enclosed, and the decor is modern and smart. Huge black and white images, like the sneakers shown above, cover much of the wall space, and it totally works. Ian Appell, district manager of the AMPAL Group said, “The artwork supports the look and feel of our restaurants and varies from restaurant to restaurant. Our messaging on the artwork, such as ‘Unconventionally Wise’ and ‘Nonconformists Keep Up the Good Work’ speaks to the environment we create at Blaze.”

Also adding to the atmosphere? One of the friendliest restaurant staffs I’ve encountered. Ever. The employees were not only incredibly helpful at the counter, but also as knowledgable as could be about the pizzas themselves. Save a seat for us, Blaze Pizza—we’ll be back!

White top: white cream sauce with mozzarella, applewood bacon, chopped garlic, oregano, arugula

Red vine: ovalini mozzarella, cherry tomatoes, parmesan, basil, red sauce, olive oil drizzle

Meat eater: pepperoni, crumbled meatballs, red onion, mozzarella, red sauce

Veg out: zucchini, mushrooms, red onion, mozzarella, gorgonzola, red sauce dollops

Blaze Pizza (multiple locations)
1400 Willowbrook Mall
Wayne
973-785-2483

The Jersey Diet Makeover: Overhaul the classics, but keep the Garden State flavor

new jersey

Susan Bloom

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January 19, 2016

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CREATE AN EATING STRATEGY If you decide that, despite the warnings, you really, really must have the decadent version of a classic Jersey eat, at least try to show some restraint. Here’s how: MONITOR AMOUNTS “It’s all about frequency and portion size,” says Robyn Flipse, a dietitian and author from Bradley Beach. “Pork roll and cheese…

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Coming Soon: Jughandle Brewing in Tinton Falls

Peter Culos

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January 15, 2016

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Coming Soon: Jughandle Brewing in Tinton Falls

What better way for a beer writer to celebrate a new year than by visiting a new brewery? Thankfully, here in New Jersey, that’s not hard to do. You don’t even have to travel far. According to that ubiquitous source for craft beer in the Garden State, NJ Craft Beer, there are 42 operating breweries with another 26 startups on deck.

One of them is Jughandle Brewing in Tinton Falls.

Jughandle Brewing, Jersey Bites — From left: Chris Hanigan, Pete Artherholt and Michael Skudera.

At Jersey Bites, we love a good double entendre so I just had to go pay them a visit and see how things were progressing. Here’s what I found: You’d be hard pressed to pick a better team than the three guys responsible for Jughandle. Pete Artherholt is a chemist, carpenter and home brewer. (His wife, Darlene, is a microbiologist to boot.) Besides being another home brewer, Chris Hanigan is also a graphic design and marketing guy. Rounding out the roster is Mike Skudera. He’s the business guy—and the ex-mayor of Tinton Falls. I’d say the bases are covered.

I showed up on a Saturday and all three partners were there putting in their sweat equity. This a DIY project. Table saws, two-by-fours and tile were the order of the day. They have only contracted out for plumbing, electric, and concrete for the brewing area. Their NJ brewing license in Trenton and the brew house equipment is on the way.

Since there was no beer to taste (Kane is only a few minutes away so I stopped there afterwards), I had to ask what will be on tap once they open in the spring. Here’s what I learned: the focus will be on an entertaining and interesting tap room. Standards like IPAs can be expected but I’m told they make a killer Heffeweisse. There was also talk of a tart Berliner Weisse complete with homemade “mit schuss.” (That’s the sweet flavored syrup that German’s often add to that style.) I haven’t seen that in a tap room recently.

Another idea they’ve been kicking around is to offer crowlers, which are 32 oz. cans that can be filled and sealed right there on the bar top. A novelty to be sure, but it will keep beer fresh three or four times as long as regular glass growler. There is also a sense of community at Jughandle. Like most pros, they have their roots in home brewing. Since there is no local home brew club, they are definitely looking to engage local hobbyists.

They’re hoping for an April or May opening, so keep an eye on their Facebook page for updates.

Jughandle Brewing
4057 Asbury Avenue
Tinton Falls

Jersey Bites Buzz!

Susan Bloom

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January 12, 2016

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Jersey Bites is thrilled to welcome Susan Bloom, who’s here to keep you up on the latest restaurant comings and goings 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!

128 West State Café
240 W. State Street
Trenton
609-278-1777
Opened on January 12 across from the state Capitol, “the café gives new meaning to ‘Capitol perk,’” says co-owner Dale Florio of the eatery, which offers a variety of sandwiches, salads, bagels, and coffee and aims to provide quick, convenient, and high-quality breakfast and lunch fare to Trenton’s Capitol community.

B2 Bistro & Bar
141 Shrewsbury Avenue
Red Bank
732-268-8555
Opened last June, this contemporary Mediterranean restaurant offers signature dry-aged burgers that have been ranked among the 10 Best Burgers in America by USA Today as well as an extensive array of charcuterie, cheese, wine, and draft/boutique beers hand-selected by owner Andrew Rasizer and Chef Cesare DeChellis. “Our food is of a fine-dining caliber but in a relaxed, unpretentious atmosphere,” shares host Michael Manzo of the restaurant’s upscale but casual style.

Francesca Gourmet Foods
1051 Main Street
River Edge
201-678-1188
Opened on December 8, this 6,000 square-foot gourmet market offers everything from soups, salads, sandwiches, and other prepared foods to gourmet ingredients such as imported oils and vinegars, packaged pastas, olives, and other artisanal products. With 8-10 staple items such as panko-crusted chicken cutlets, a rotating selection of creative menu specials prepared fresh daily, and recently-launched or soon-to-be introduced features such as an omelette station, a fresh-made mozzarella station, and a new line of homemade frozen desserts and pastas, “we provide high-level, New York City restaurant-quality food that’s easily accessible for today’s busy residents,” says Francesca Gourmet Foods owner/CEO and self-described foodie Keith Alliotts. “We offer unique options you can’t get elsewhere.”

Greek Eats
89 Newman Springs Road
Shrewsbury
732-530-0777
Opened on November 17, this authentic Greek fast-casual eatery represents the latest venture by brothers George, Charlie, and Taso Lyristis, whose other restaurants include Teak (Red Bank) and The Bistro at Red Bank. “We offer authentic gyros – also known as yeeros in Greek – with pork, chicken, or angus beef cooked on a spitfire and served exactly as you would enjoy them in Greece, either in a pita sandwich, over salad, or as a dinner,” says Charlie, Greek Eats’ managing partner. Other specialties at the 40-seat restaurant include bifteki, which features ground beef and lamb that can be customized with the diner’s preferred topping, from tzatziki or avocado tzatziki sauce to sriracha, Greek chimichurri, and more.

Kimchi Smoke BBQ Shack
49 W. Church Street
Bergenfield
201-338-8333
Officially opening in mid-January (following a soft opening at the end of December), owner Robert Cho is excited for diners to enjoy his southern Texas/Korean barbeque-inspired menu, complete with such favorites as smoked brisket, pork spareribs, and their signature ‘chonut’ – 12-hour smoked brisket, bourbon chipotle sauce, smoked kimchi, cheddar cheese, and bacon on a glazed doughnut. “There’s lots of kimchi (fermented cabbage) in the dishes and we have a very interesting menu,” says Cho. “There’s nothing like us anywhere around here.” Though primarily a take-out establishment, Kimchi Smoke offers seating for up to seven.

La Tabatiere
303 Herbert Avenue
Closter
201-767-2545
Opened on December 12 on the renovated site of a former children’s afterschool center, this quaint French-style boulangerie features decadent pastries and breads baked fresh daily by CIA-trained and Michelin star-rated pastry chef Jonghun Won. Looking to fill a void – “there was no French bakery in this area,” shares Korean-born Won – La Tabatiere’s specialties include croissants made with French butter, passion fruit crème brioche, baguettes, and Won’s signature three-grain miso bacon bread as well as specialty Stumptown coffee.

Lumi Zi Exterior_courtesy Susan Bloom — Photo by Susan Bloom.

Lumi Zi
252 Somerville Road
Bedminster
908-470-0400
Opened on October 30 on the site of former farm-to-table restaurant Two Fifty Two, this cozy continental fusion restaurant offers a range of seafood, meat, and pasta dishes, many prepared and served tableside. Lumi Zi (Albanian for “Black River,” which flows near its Bedminster location) represents the newest venture for chef Roy Marin and owner Antonio Berisha, whose previous eateries included Aquila Cucina in New Providence, The Vine in Basking Ridge, and Bistro 73 in Bernardsville. Among other delicious menu items, don’t miss the eatery’s signature sweet and sour fried calamari appetizer served frites-style in a paper-lined container.

Portside Bar & Liquors
369 Route 36
Port Monmouth
732-769-2834
Opened in mid-December on the vacant site of a former bait and tackle store, this fully-renovated new sports bar/restaurant seats 40 to 50, will launch a menu featuring burgers, wings, and other popular pub food in mid-January, and offers a “relaxed, casual, and friendly atmosphere” according to a Portside spokesperson.

COMING SOON!

Chickie’s & Pete’s Crab House and Sports Bar
220 Rowan Boulevard, Glassboro, will soon welcome this sports-themed restaurant and bar, which will represent the popular Philadelphia-based outlet’s fourth location in New Jersey and 15th overall.

HalalGuys_courtesy of The Halal Guys — Halal Guys’ signature combination chicken and beef platter served on rice with white sauce and red hot sauce.

The Halal Guys
This spring, East Brunswick will welcome The Halal Guys, a 26-year-old restaurant chain offering halal meats (which are specially treated and slaughtered according to Islamic law) and signature chicken, beef, falafel, and hummus platters served with its renowned white or red sauce. Set to be the first location in New Jersey and the sixth nationwide so far for the franchise, which started as a popular food truck, “our food is great for grab-and-go and customers will love our large portions and reasonable prices,” says marketing manager Mouhammed AbuAttieh.

CLOSED

Restaurant Memoire
16 Chestnut Street
Ridgewood
In early January, this “seasonal American eclectic eatery” officially closed its doors after an over-three-year run. The announcement followed a quality of life decision by Tom Finnelli, Memoire’s hardworking owner and chef since June 2014, who desired more time with his family.

Photos are all courtesy of their respective restaurants unless otherwise noted.

Monmouth and Ocean County Residents Eligible for Scholarships

JerseyBites

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January 11, 2016

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Monmouth and Ocean County Residents Eligible for Scholarships

RELEASE: The Joe Romanowski Culinary Education Foundation (JOCEF) is currently accepting applications for 2016-2017 scholarships. Monmouth and Ocean County residents enrolled in the culinary or baking programs at the Culinary Education Center at Brookdale Community College are eligible. After completing a written application and essay, selected finalists will move on to a hands-on cooking demonstration.

The Joe Romanowski Culinary Education Foundation was established in the memory of Joseph Romanowski, who mentored and nurtured many of the Jersey Shore’s finest up-and coming chefs. Romanowski was a resident of Eatontown. He was the chef and owner of the highly acclaimed restaurants, Maggie & Joe’s Bistro in Long Branch and Bay Ave Trattoria in Highlands. JOCEF is a 501c3 not-for-profit foundation.

Scholarships will be awarded to students of the Culinary Education Center, the collaboration between Brookdale Community College and the Monmouth County Vocational School District. Funds for JOCEF scholarships are raised through donations and JOCEF”s annual Recipe for Success gala fundraiser.

On Monday, March 14, 2016, the gala will be held at the Navesink Country Club. The event features tastings from over 25 of the Jersey Shore’s finest restaurants, a chance auction, 50/50, wine pull raffle, the opportunity to taste rare wines by the glass and a display of food prepared by scholarship recipients and students at the Culinary Education Center in Asbury Park.

Karen Farrell, a JOCEF board member said, ”In the first two years, JOCEF raised $35,000. In the first year, three students were awarded scholarships. In the second year, four students were awarded. Now in our third year, we hope to keep increasing the number of scholarships we can award each year, thanks to generous support from the community.”

Scholarship applications can be downloaded at the JOCEF Facebook page. The deadline for applications is Monday, January 25, 2016.

Follow JOCEF on Facebook and on Twitter @JOCEFNJ for updates on scholarships and tickets for the 2016 gala.

Andraw Ross, JOCEF, Jersey Bites — **Andraw Ross, a JOCEF scholarship winner, created a cake to display during the 2015 JOCEF Recipe for Success Gala at Navesink Country Club.**

A Bendix Breakfast on Christmas Eve Eve

Michael Gabriele

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January 8, 2016

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‘Twas the Wednesday before Christmas,
And all through the Bendix Diner,
The flat-top grill was sizzling,
Nothing could be finer.

It was a mild, gray, late-December (2015) morning. Corporate jets were landing in nearby Teterboro Airport, knifing their way through the fog. Tractor trailers were highballing along Route 17, north and south. The sound of a commuter train horn, running along the Pascack Valley Line, echoed in the distance. Time for breakfast at the Bendix Diner.

The funky beanery sits on its triangular island in Hasbrouck Heights, at the intersection of Routes 17 and 46, just as it has since 1947. At one point in the late 1930s, Teterboro Airport was briefly renamed Bendix Airport, in honor of the Bendix Aviation Corporation, which had a manufacturing facility adjacent to the air field. That’s the inspiration for the diner’s name.

The Bendix has been featured in books, photographs, paintings, blogs and videos. It’s a fixture in northern New Jersey’s built landscape; a familiar, enduring roadside attraction. Fair warning to all you arrogant, upper-crust, trickle-down, one percenters and bashful, wide-eyed, fair-haired Jersey tourists: keep going. Don’t stop. This joint ain’t for you. There’s a McDonald’s up the road, in Paramus.

The Bendix was built by Master Diners—the masterpiece of the company’s “Enduro” line. Master, which was founded in 1940 by Arthur Schelling and his sons George and Bill, built diners al fresco at the family compound in Pequannock. When the diner manufacturing business faded in the late 1950s, the Schellings redeployed their stainless steel skills to construct Carvel ice cream stores. Arthur died in 1961 and the brothers retired eight years later. George passed away in January 2013, just six months shy of his 100th birthday. Today family descendants still reside in Pequannock and remain proud of the Master legacy.

In May 2013 this reporter had the distinct honor of meeting Bill Schelling. When asked whether, 75 years ago, he and his brother and dad had ever imagined that their handiwork would one day become a revered structure—an icon of retro culture fascination—Bill modestly shook his head. “We didn’t think it was anything special,” he said. “We were in business and we were building diners that our customers wanted.”

Throughout the 1940s and 1950s the Master crew worked outdoors in the Pequannock yard, year round, building diners based on blueprints drawn up by Goethals Van Lenten, Arthur Schelling’s son-in-law. “The diner business was feast or famine,” Bill recalled. “Either we had too much work, or not enough.” Bill said he was the sheet metal guy, bending, cutting and pressing stainless steel. I think I spotted his fingerprints on one of the window frames.

Because I had to start budgeting stomach space and calorie intake for the upcoming Italian family feast on Christmas Eve and big spread with the in-laws on Christmas day, I chose French toast and Taylor ham for breakfast, with a cup of coffee (pictured above). I sacrificed and did without a side order of home fries. The French toast was thick and dense; the Taylor ham was juicy, chewy and salty good. Very nice. Coffee? Not bad.

A small string of Christmas lights hung in the front window, creating variations on a theme—a sweet, slightly melancholy, an ever-so-faint holiday accoutrement. At the far end of the counter, four blue-collar regulars were engaged in spirited banter, giving each other “the business.” Actually, they really were giving each other the business—tracking investment strategies, that is. One guy had his laptop computer open and announced that the market was up 131 points. “I only buy dividend stocks,” he declared. “It’s the gift that keeps on giving.” An amigo inquired to the market watcher about the status of Apple stock. “It’s up 25 cents—no wait, 31 cents,” he replied.

One of his economic associates asked if he would back tomorrow for breakfast at the Bendix. “Yeah, sure, I’ll be here. Tomorrow is Christmas Eve, right?” One of his chums, smiling profusely, shot back: “Yeah, all day.” At that point, the good-natured stock analyst with the laptop stood up and grabbed his buddy by the scruff of the neck, shaking him in slow motion. Good cheer filled the air.

Closer to where I was sitting, a woman wearing big-framed glasses paid her bill. “Same old, same old. Always good,” she announced, referring to the egg platter she just joyfully consumed. An elderly woman, wielding a cane, briefly went into the diner’s back room, where an arsenal of well-worn pots and pans hung from the ceiling, like an abstract art installation. “I have a little trouble walking,” she whispered to me, shuffling along with a shy grin.

A 40-something man and woman, obviously in love, walked in and parked themselves at one of the booths. Cute couple. Two guys with baseball hats followed and sat next to me at the counter. They ordered egg sandwiches to go. Three more guys, also wearing baseball caps, soon followed and sat at a table in the side dining area. Next time I guess I’ll have to bring my Yankees hat. Spring training games start on March 2.
There was time for a second cup of coffee, a moment to meditate on the hypnotic, unending traffic flow speeding by on either side of the diner. As Uncle Floyd once tenderly sang: “…and Route 17, the traffic there is mean, deep in the heart of Jersey.”

After paying my bill, I walked out of the Bendix Diner and headed towards my car. Standing in the parking lot, I turned and stopped to enjoy the blue and pink neon lights glowing in the morning mist. I thought about chestnuts roasting on an open fire, but today Jack Frost wasn’t nipping at anyone’s nose (apologies to the great Nat King Cole). It was 58 degrees, deep in the heart of Jersey, on the Wednesday before Christmas.

Bendix Diner
Route 17 and Williams Ave.
Hasbrouck Heights
201-288-0143

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