Search Results for: spuntino

Boedecker Cellars Wine Dinner at Spuntino Wine Bar & Italian Tapas

Boedecker Cellars Wine Dinner at Spuntino Wine Bar & Italian Tapas

Spuntino Wine Bar & Italian Tapas, specializing in small plates that put modern twists on Italian classics and world class wines, invites guests to enjoy its Boedecker Cellars Wine Dinner at its location in the Clifton Commons on Thursday, May 4 at 7:00pm.

Special guest Stewart Boedecker, creator and owner of Boedecker Cellars – founded in 2003 by husband and wife team, Stewart and Athena Boedecker, and located in the heart of Willamette Valley in the Pacific Northwest– will provide tasting notes as guests sample their way through a five-course tapas-style tasting menu, developed to complement each wine selection. Boedecker Cellars crafts wines focused on quality, finesse and locality, and loves Pinot Noir, recognizing and appreciating different aspects that make these wines very elegant.

The full menu includes:

Fig & Burrata – Speck, basil, chili oil, balsamic glaze. Paired with a Boedecker Cellars Pinot Blanc 2013.

Seared Mackerel – Escarole, vine-ripe tomato, saffron broth. Paired with a Boedecker Cellars Willamette Valley Pinot Noir 2014.

Gorgonzola Risotto – Braised lamb, Pinot Noir braising liquid. Paired with a Boedecker Cellars Stewart Pinot Noir 2013.

Pork Chop – Sweet potato puree, Boedecker reduction, fried leeks. Paired with a Boedecker Cellars Athena Pinot Noir 2013.

Chocolate Tart – Grand Marnier, strawberries, raspberry sauce. Paired with a Boedecker Cellars Cherry Grove Vineyard Pinot Noir 2012.

Tickets for the Boedecker Cellars Wine Dinner are $79 per person and can be purchased online by visiting http://spuntinowinebar.com/boedecker-wine-dinner-clifton.

Taste of Roma Limited Time Menu at Spuntino Wine Bar & Italian Tapas

Taste of Roma Limited Time Menu at Spuntino Wine Bar & Italian Tapas

Espresso Tiramisu Trifle

Spuntino Wine Bar & Italian Tapas, known for its small plates with modern twists to Italian classics and fine wines from around the world, will be offering a special Taste of Roma menu at its locations in the Clifton Commons in Clifton, NJ and The Gallery at Westbury Plaza in Garden City, NY from April 3 – 16.

The five-course Taste of Roma menu includes:

  • Zucchini Flowers – Ricotta cheese, tomato jam. Paired with a 2015 Fontana Candida Frascati.
  • Carciofo alla Roma – Artichoke hearts, garlic butter, Pecorino Romano. Paired with a 2011 Falesco Ferentano Roscetto.
  • Bucatini Amatriciana – Pancetta, spicy tomato sauce. Paired with a 2015 Poggio Ai Lupi Sangiovese.
  • Braised Oxtail – Chianti-braised oxtail, tomatoes, Asiago polenta. Paired with a 2012 Di Majo Norante “Ramitello’ Montepulciano Blend.
  • Expresso Tiramisu Trifle– Amaretto mascarpone, hazelnut cake, bittersweet chocolate. Paired with a 2015 Ca’Bianca Moscato.

The tasting menu is available for $45 per person, or $70 including wine pairings. Menu items are also available a la carte. For more information or to make reservations, visit www.SpuntinoWineBar.com.

Cheers,

Veronique

National Pi Day at Spuntino Wine Bar & Italian Tapas

National Pi Day at Spuntino Wine Bar & Italian Tapas

On Tuesday, March 14 in celebration of Pi Day, Spuntino Wine Bar & Italian Tapas will offer $3.14 personal pizzas all day long.

This offer is valid  for dine-in guests at the Clifton, NJ and Garden City, NY locations.

Happy Pi Day! Veronique

Spuntino Grilled Peach and Burrata

Spuntino Grilled Peach and Burrata

Grilled Peach & Burrata_IMG_3303Spuntino Wine Bar & Italian Tapas celebrates National Peach Month with some outstanding food and drinks specials taking advantage of the peak of peach season. One of the specials Executive Chef Josh Bernstein is showcasing is Grilled Peach & Burrata – fresh local grilled peaches, local burrata, Prosciutto di Parma, hazelnuts, basil, honey with extra virgin olive oil. Grilling the peaches caramelizes the sugars in the fruit, deepening the sweetness, while the burrata provides a creamy base balanced with a bit of crunch from the hazelnuts on top. Basil and honey lend a complementary note the sweetness of the peach, rounding out the dish.  

Chef Bernstein shared his recipe with me, and I’m sharing it with you:

Ingredients

  • 1/2 peach, cut in 6 slices and grilled
  • 2 oz. burrata
  • 2 slices prosciutto
  • 1 tsp hazelnuts, toasted and chopped
  • 1 tsp honey
  • 1 tsp extra virgin olive oil
  • 1 tsp basil, chiffonade
  • 1/4 tsp Maldon sea salt
  • 1/4 tsp cracked black pepper

Method

  1. Arrange grilled peaches on a large square plate in a diagonal line.
  2. Spoon burrata on top and in between peaches. Drape prosciutto on top.
  3. Sprinkle chopped hazelnut on top of the burrata.
  4. Drizzle with honey and olive oil.
  5. Garnish with basil, Maldon salt and cracked black pepper.

If you prefer to visit Spuntino for this and other specials, the popular restaurant is located at: 70 Kingsland Road
Clifton, NJ 07014.

Cheers,

Veronique

Wine Events at Spuntino Wine Bar & Italian Tapas

Wine Events at Spuntino Wine Bar & Italian Tapas

SpuntinoSpuntino Wine Bar & Italian Tapas will offer a special Foods and Wines of Venice menu at its Clifton Commons location in Clifton, NJ. This menu will be available from January 27 through February 10.

Amazing wines will be paired with specialty dishes hand-crafted by Executive Chef Josh Bernstein.

Foods and Wines of Venice Menu:

SCALLOP CEVICHE BRUSCHETTA – Mint pesto, golden raisins, pine nuts red pepper and red onion.

Paired with a Bisol ‘Jeio’ Prosecco.

BEFF CARPACCIO – Lemon thyme aioli, baby arugula, capers, Maldon salt, shaved Pecorino Romano. Paired with a 2013 Filippi Castelcerino Soave Classico.

RISOTTO DI MARI – Vialone nano rice, shrimp, sea bream, mascarpone, Pecorino Romano, fresh herbs. Paired with a 2012 Bertani Valpolicella.

BRAISED BEEF CHEEKS – Slow-braised with Asiago polenta, fried Brussels sprout leaves.

Paired with a 2013 Zenato Alanera Baby Amarone.

TIRAMISU – Espresso-dipped lady fingers, house-made tiramisu, cocoa powder.

Paired with a Volpaia Vin Santo.

The tasting menu is $45 per person, or $65 per person including wine pairings. Menu items are also available a la carte, and the full menu and link to make reservations are available at www.SpuntinoWineBar.com.

Albert Bichot

Albert Bichot Wine Dinner – January 28

On January 28, the restaurant will host its Albert Bichot Wine Dinner, starring wines from the French wine region of Burgundy. The wines will be paired with a complementary five-course tapas-style tasting menu developed by Chef Bernstein, including dishes such as Crab Cake – upland cress, whole grain mustard, Berkshire Pork Cheek – asiago polenta, fried sprout leaves, and Old Chatham Camembert – black fruit compote.

Tickets to the wine dinner are $89 per person and can be purchased on the website, www.spuntinowinebar.com/albert-bichot-wine-dinner-clifton.

70 Kingsland Road, Clifton, NJ 07014. Tel: (973) 661-2435.

Cheers,

Veronique

Frog’s Leap Dinner at Spuntino Wine Bar 10/29

Frog’s Leap Dinner at Spuntino Wine Bar 10/29

frogs_leap_logoSpuntino Wine Bar & Italian Tapas is hosting a Frog’s Leap Wine Dinner at its location in the Clifton Commons on Thursday, October 29 at 7:00 p.m.

The evening will highlight wines produced by Frog’s Leap Winery, grown organically since 1988. The wines will be paired with a complementary five-course menu developed by Executive Chef Josh Bernstein, which includes: 

FOIE GRAS BUDINO – Roasted fig, Sauvignon Blanc wine gelee. Paired with a 2014 Sauvignon Blanc.

KABOCHA SQUASH RAVIOLLO – Browned butter, black trumpet mushrooms, hazelnuts, sage. Paired with a 2013 Chardonnay.

PAN ROASTED CHILEAN SEA BASS – Duck confit, parsnips, savoy cabbage, beet coulis. Paired with a 2013 Zinfandel.

DRY AGED RIB EYE – 28-day dry aged rib eye, grilled trumpet mushrooms, carrot puree, cocoa demi. Paired with a 2012 Cabernet Sauvignon.

PEAR AND GORGONZOLA STRUDEL – Walnuts, honey, vanilla gelato, Merlot Vincotto. Paired with a 2012 Merlot.

Tickets for the Frog’s Leap Wine Dinner, which has limited seating, can be purchased in advance for a cost of $99/person by clicking herewhere the full menu along with wine tasting notes can also be viewed.

For more information, visit www.SpuntinoWineBar.com or at Facebook.

Cheers,

Veronique

Spring Truffle Festival at Spuntino Wine Bar

Spring Truffle Festival at Spuntino Wine Bar

Spuntino TruffleSpuntino Wine Bar & Italian Tapas, specializing in small plates that put modern twists on Italian classics, has created a special Spring Truffle Festival menu, highlighting the iconic truffleavailable May 4 – 17 at its location in the Clifton Commons in Clifton.

Chef Josh Bernstein has created a one-of-a-kind menu featuring the “diamond of the kitchen,” known as one of the most desirable gourmet foods throughout the world, and a highlight of Italian culinary tradition. Each special dish encompasses the incomparable flavor and aroma of the truffles, and each includes a suggested, complementary wine pairing, featuring wines from the Piedmont region of Italy. Dishes include:

 TRUFFLED ASPARAGUS BRUSCHETTA – Asparagus, pea purée, Pecorino tartufo, truffle oil. Paired with a 2012 Ceretto Arneis.

 BEEF CARPACCIO – Pecorino tartufo, quail egg, truffled-citrus oil. Paired with a 2010 La Spinetta Barbera D’Asti ‘Ca di Pian.’

 “CACIO E PEPE” – Roasted morel mushroom ragu, spring black truffles, basil, cracked pepper. Paired with a 2009 Cantalupo ‘Agamium’ Colline Novaresi Nebbiolo.  

 STRIPED BASS – Porcini mushrooms, fava beans and truffled-pea tendrils in a port reduction. Paired with a 2013 Gavi San Matteo.

CHOCOLATE TERRINE – Black truffle gelato, candied walnuts, Luxardo cherries. Paired with a Fizz ’56 Brachetto NV.

The tasting menu is available for $45 per person, or $65 including wine pairings. Menu items are also available a la carte. For more information, visit www.SpuntinoWineBar.com or at Facebook.

 

Bodega Catena Zapata Wine Dinner at Spuntino Wine Bar & Italian Tapas

Bodega Catena Zapata Wine Dinner at Spuntino Wine Bar & Italian Tapas

Spuntino Catena Wine Dinner

Spuntino Wine Bar & Italian Tapas is hosting a Bodega Catena Zapata Wine Dinner at its location in the Clifton Commons on Thursday, February 26 at 7:00 p.m.

The evening will highlight wines produced by the family-owned Bodega Zapata Catena winery, a pioneer in Argentinian winemaking.  Hosted by General Manager, Brian McAllister, Spuntino Wine Bar & Italian Tapas will take guests on a culinary adventure, with wine pairings to match the carefully crafted menu by Executive Chef Josh Bernstein. Guest speaker, Kendra Forsythe, brand manager of Catena Family Wines for The Winebow Group, will also share tasting notes to go along with the cuisine, which includes:

ANTIPASTO

FIRE-ROASTED BLUE POINTS OYSTER – Caviar, butter-braised leeks, chervil. Paired with a 2013 Catena Chardonnay.

PASTA

HOUSE-MADE CAVATELLI – Puntarelle greens, Italian sausage, smoked mozzarella. Paired with a 2011 Catena Malbec.

PRIMI

CASSOULET DI TOSCANA – Lamb, wild boar sausage, duck confit, borlotti bean. Paired with a 2011 Catena Alta Malbec.

SECONDO

PETITE FILET – Roasted baby vegetable, salmoriglio sauce. Paired with a 2012 Catena Cabernet Sauvignon.

FORMAGGI

TALEGGIO – Tart cherry mustarda, black olive crostini. Paired with a 2010 Nicolas Catena Zapata Cabernet Sauvignon/Malbec.

Tickets for the Bodega Catena Zapata Wine Dinner, which has limited seating, can be purchased in advance for a cost of $49/person by calling 973-661-2435.

For more information, visit www.SpuntinoWineBar.com

Cheers,

Veronique

Christmas Morning Brunch Recipes from Spuntino Wine Bar

Christmas Morning Brunch Recipes from Spuntino Wine Bar

Spuntino Wine Bar & Italian Tapas Executive Chef, Josh Bernstein, wants to help us to impress friends and family with unique and delicious Christmas morning brunch recipes he serves at both the Clifton, NJ and the Westbury, NY locations.

Egg White Fritatta

Egg White Fritatta

Egg White Frittata

Serves 4

Ingredients:

  • ¼ cup Clarified Butter
  • ½ cup Spanish Onion, diced
  • ½ lb Chicken Sausage, cooked and diced
  • ½ bunch Rainbow Swiss Chard, cleaned and chopped
  • 8 cherry tomatoes, quartered
  • 2 cups Egg whites
  • Sea salt and ground black pepper to taste

Method:

  1. Heat a 10 inch, nonstick sauté pan over medium high heat. 
  2. Add the clarified butter. 
  3. After about 30 seconds, add the onions, sausage, Swiss chard and tomatoes. 
  4. Cook for 2-3 minutes. 
  5. Season to taste with the sea salt and ground black pepper. 
  6. Mix in the egg whites and stir with a rubber spatula. 
  7. Smooth the mixture out and place into a 400° oven for 5-7 minutes.  (The eggs should be fully set and slightly browned on top.) 
  8. Slide the frittata out of the pan onto a round plate.  Cut into 8 wedges.

 

Pane Francese

Pane Francese

Pane Francese alla Spuntino

Serves 4

Ingredients:

Pane Spuntino:

  • ¼ cup Clarified Butter
  • 1 each Crusty Baguette, cut into 1” bias slices
  • 2 cups Buttermilk
  • 8 eggs
  • 4 tbsp sugar
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • ¼ tsp Sea Salt
  • 2 Cups Maple Syrup
  • Powdered Sugar for dusting

Warm Berry Compote:

  • 1 lb Strawberries, de-stemmed
  • 1 ls Blueberries
  • ¼ cup Honey
  • 1 tbsp Vanilla Extract
  • 1 tsp Sea Salt
  • 1 tbsp Mint, chiffonade

Method:

Warm Berry Compote:

  1. Cut the strawberries into quarters. 
  2. Combine the strawberries, blueberries, honey, vanilla and sea salt in a sauce pan. 
  3. Slowly bring to a boil over low heat to allow the berries to release their liquid.
  4. Let the mixture cook for 30 minutes to reduce the liquid by at least half. 
  5. Fold in the mint.  Set aside for service.

Pane Spuntino:

  1. In a bowl, combine the buttermilk, eggs, sugar, vanilla extract, cinnamon and salt. 
  2. Whisk for 1 minute to combine well. 
  3. Dip the baguette slices into the egg mixture.  Allow to sit for one minute to absorb the batter.
  4. Heat the clarified butter in a large non-stick sauté pan. 
  5. Add the battered bread to the pan and cook for 2-3 minutes per side. 
  6. Remove baguettes from the pan and dip into the bowl of maple syrup.  Coat on both sides and place into a baking dish. 
  7. Put the pane spuntino into a 450° oven for 4 -5 minutes.  The pane spuntino will puff slightly.
  8. Remove from the oven.  Serve on top of the warm berry compote.  Dust the top with the powdered sugar.

Spuntino’s philosophy, which emphasizes fresh, locally sourced ingredients for their chef-driven made-from-scratch menu, is demonstrated in these dishes.

For more information, visit www.SpuntintoWineBar.com or at Facebook.

Cheers,

Veronique

The Fun Never Ends at Spuntino Wine Bar & Italian Tapas

The Fun Never Ends at Spuntino Wine Bar & Italian Tapas

Cured Meats & Cheese

Cured Meats & Cheese

As I’ve documented in the past, I’m a fan of the Spuntino concept. I like the idea of stopping in for a glass of wine and a few tapas after a long day at work or to meet a group of friends for an affordable evening of small plates sharing over a few bottles of vino.

Spuntino, the popular wine and tapas bar and restaurant in Clifton is now 2 ½ years old and judging by the convivial crowd we encountered on our last two weeknight visits, I’m guessing doing well. With nearly 50 wines by the glass and an extensive selection of tapas, shareable small plates, Spuntino offers something for everyone.

Chicken Live Pate

Chicken Live Pate

Something I especially enjoyed on my last visit, a Thursday night, was the flight of three Italian wines, available on that particular night of the week, for $12. The three pours of three ounces each offer diners not familiar with Italian wines a chance to sample three wines from various regions at an attractive value. On the night we were there, I sampled a 2009 La Chiara Gavi, a 2011 Boroli Langhe Anna Nebbiolo Blend and a 2007 Il Chiosso Ghemme. All three paired well with the various tapas we selected and I’ll review each of these wines in future posts.

Besides the tasty food and outstanding wine selection, Spuntino does a great job at doing special events and hosting food celebrations. This month through August 21, it held the Feast of Ferragosto, an Italian fête dating back centuries recognizing the end of the harvest season. The celebration features a five-course tasting menu at an incredible price of $35 – simply an unbelievable value. Another exclusive event Spuntino’s having soon is a Castello di Bossi wine dinner with special guest Pasquale Depinto. The award-winning Chianti wines will be paired with Spuntino’s delicious food on September 16 at 7PM and the cost of the limited-space dinner is $75.

Arancini

Arancini

On the evening we were invited, peaches were the celebrated food staple. At our waiter’s urging, we sampled the crostino of roasted peaches with Mascarpone and a drizzle of honey on grilled Italian bread. What a delicious combination! Another crostino we tried and absolutely loved was a special that evening – chicken liver pâté with fried sage leaves and pickled red onion, a delight of creamy, rich chicken liver with a bit of crunch and earthiness from the sage and acidity from the red onion.

A favorite of ours when dining at Spuntino, and a dish we don’t ever not order, is the Arancini – risotto balls. The creamy risotto interior with the deep golden, crunchy exterior are a winning formula only enhanced by the flavorful tomato sauce served on the side.

Spaghetti with Mullet Roe

Spaghetti with Mullet Roe

Something else we’re fond of is the meat and cheese plate. Spuntino offers an interesting lineup of Italian cheeses and cured meats that can be ordered in a combination of one item for $5 or 3 for $14. We opted for high-quality Pecorino cheese, Wild Boar Cacciatorini, a dried sausage with heirloom spices and Speck, a smoked Prosciutto from Alto Adige. The three items were served on a wooden board with Prosecco mustard and perfectly-grilled bread.  

A special of the evening that we couldn’t pass up when our waiter described it was the spaghetti tossed with white wine and olive oil then topped with shaved mullet roe – delicious in its simplicity and extra brownie points for perfectly al dente pasta.

We’re fans of Spuntino’s pizza and couldn’t leave without ordering one. This time, we opted for the Salsiccia with sausage, onions and peppers. While the personal-sized pie (enough for two) had the nicely charred and a bit-chewy crust we’ve come to love, the toppings just weren’t our favorites. The onion and pepper caused the surface of the pie to be slightly wet and not on par with the Fig and Prosciutto or the Funghi pizzas we’ve enjoyed in the past.

Pizza

Pizza

In keeping with the peach theme, we sampled the peach crostini for dessert. The buttery crumbly topping paired with the juicy, ripe yet slightly tart peaches worked well and we thoroughly enjoyed this dessert.

Another delicious visit to Spuntino under our belts, literally. If you’ve not experienced this welcoming restaurant with its friendly staff and open kitchen concept, stop in and join the rest of us who have a difficult time selecting wine and tapas from the extensive menus.

Spuntino Wine Bar & Italian Tapas – 94 Kingsland Road, Clifton, NJ, 07014. (973) 661-2435.

Cheers,

Veronique