7 May 2015 BURG: Burgers & Taps – Opening in June

BURG: Burgers & Taps – Opening in June

May 7, 2015 By
MP Burger with Duck Fat Fries

MP Burger with Duck Fat Fries

I’m very excited about the June opening of Chef/ Restaurateur Chris Siversen’s BURG: Burgers & Taps in the heart of Newark’s recently revitalized Military Park.

I was at Chef Siversen’s popular Maritime Parc for brunch recently, and he gave our group a sneak peek (and taste) of some of the burgers he’ll be serving at his new, hip, casual burger place, BURG, due to open in June. I was impressed by the signature meat blend he created in collaboration with DeBragga – short rib, brisket, and chuck.

BURG will feature hand-crafted burgers, salads and mini-doughnuts with value-priced wine, craft beer on tap and a spirited signature cocktail list.  

Chef Siversen’s commitment to sourcing locally goes for beer as well as food from notable NJ purveyors Radicle Farms, Zone 7, Valley Shepherd and DeBragga. 

Burg Rendering

Burg Rendering

BURG’s modern comfort-style interior is designed by Manhattan-based Stephanie Goto, creator of Maritime Parc’s award-winning look, and will feature elements of an old-fashioned diner. Burger lovers may walk up to the counter and place their orders to go, or sit and eat at one of 40 seats inside or 60 overlooking the gardens outside. BURG will be open 7 days for lunch & dinner.

Here’s a taste of what to expect: 

  • Cowboy Burger:Signature beef patty topped w/roast beef, BBQ sauce, onions 
  • Chicken Burger: Kale pesto, pickled onions, sautéed mushrooms
  • Lamb Burger: Olive hummus, feta, tzatziki

Looking forward to burger-ing up at BURG!

Cheers,

Veronique

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3 April 2015 Simply Delicious Lunch at Bottagra

Simply Delicious Lunch at Bottagra

April 3, 2015 By
Burrata

Burrata

A guest and I lunched at Bottagra a few weeks ago and absolutely thought the food was excellent. A favorite of loyal patrons, Bottagra opened in 2008 in what was once a Revolutionary War encampment for General Lafayette’s troops. The space is now elegantly-appointed with Tuscan touches.

Chef/Owners Carlo Carbonara and Robert Vicari, veterans of the restaurant scene, tout their extensive experience in the kitchen to create comforting yet refined dishes with northern and southern Italian flair.  

Our very attentive waiter was helpful and knew the lunch menu, specials and food well. There’s a lunch prix fixe menu for $18 that includes a soup or a salad and a glass of wine and offers old school (meant in best possible way) menu items. We enjoyed a special appetizer of milky-delicious Burrata with tomatoes and an entrée of linguine with perfectly-cooked seafood in a light yet flavorful sauce – really outstanding. The bread is served alongside good quality olive oil perfumed by cloves of roasted garlic.

Seafood Pasta

Seafood Pasta

Bottagra offers a full bar and the wine list showcases several wines by the glass, many affordable bottles and ultra-cult finds. The popular restaurant also features private rooms for special events and offsite catering.

80 Wagaraw Road, Hawthorne, NJ 07506

Hours of Operation:
Lunch: Tuesday – Friday: 11:30am – 4:00pm; Dinner: Tuesday – Thursday: 4:30pm – 10:30pm, Friday – Saturday: 5:00pm – 10:30pm, Sunday: 5:00pm – 9:00pm

Cheers,

Veronique

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28 March 2015 Domaine Vincent Latour Dinner at Escape

Domaine Vincent Latour Dinner at Escape

March 28, 2015 By

Last week, I had the opportunity to attend the Domaine Vincent Latour dinner at Escape in Montclair. In the Escape kitchen, Chef Bryan Gregg and his team assembled a five-course menu that paired beautifully with the fabulous white Burgundy wines of Domaine Vincent Latour as hand-picked by Sharon Sevrens of Montclair’s Amanti Vino.

Here’s the menu and the wines we enjoyed:

Reception wine: Parigot Cremant de Bourgogne

First Course: Oyster, smoked rice milk, seaweed powder. Paired with 2012 Domaine Vincent Latour Bourgogne Blanc

Second Course: Scallops, asparagus, creamed morels. Paired with 2012 Domaine Vincent Latour Meursault Cuvée St Jean

Third Course: Pheasant terrine, apple, warm pheasant juice. Paired with 2012 Domaine Vincent Latour St Aubin Cuvée Thomas

Fourth Course: Halibut, lardo, early peas, spring onion. Paired with 2012 Domaine Vincent Latour Meursault 1er Cru Perrieres

Dessert: Rhubarb cake, sweet yogurt, honey pollen

I’ll review the wines in an upcoming post, but they were wonderful and hearing, in French, from winemaker Vincent Latour about the complexity of the vintages we tasted and the inside story on them was delightful (yes, there was a translator for my fellow diners who aren’t francophone).

Escape and Amanti Vino partner on wine dinners periodically, so to stay abreast of future events, follow Escape on Facebook or keep an eye out for future events on the Escape website events page.

Cheers,

Veronique

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26 February 2015 The Ryland Inn Brunch

The Ryland Inn Brunch

February 26, 2015 By
Bread Basket and Preserves

Bread Basket and Preserves

I had the pleasure of brunching once again at the gorgeous The Ryland Inn in Whitehouse Station. The menu is concise yet the choices make it incredibly difficult to decide on.

Executive Chef Craig Polignano uses farm-to-table, local and sustainable ingredients making menus of fresh food and flavors that change with the seasons. From the bread basket with amazing pastries and berry preserves to the best risotto we’ve had, to lovely pasta and main dishes, we were once again, wowed.

The cocktails are very special, so don’t omit to order a drink. During this visit, I had a Milk Punch that packed…a punch. Our group also enjoyed Champagne by the glass.

The Ryland Inn service is stellar and helpful and very attentive without being overbearing.

Risotto

Risotto

It’s a luxurious experience with no small details left unaccounted for. This is the best brunch I’ve had in New Jersey.

I posted a photo album of the various dishes we enjoyed on my Facebook Page. Go check them out and try not to drool.

Sunday Brunch  11:00am to 2:00pm.

The Ryland Inn – 111 OLD HIGHWAY 28, WHITEHOUSE STATION, NJ.

Cheers,

Veronique

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30 December 2014 My Top Dishes of 2014

My Top Dishes of 2014

December 30, 2014 By
The Bazaar Uni Steamed Buns

The Bazaar Uni Steamed Buns

My job had me on the road more than not in 2014 and while I’ve had many, many unforgettable meals in 2014, I’ve tried to narrow down the 10 best dishes I enjoyed during the past year. Here’s the list in restaurant name alphabetical order.

Hushpuppy – Atera

Chef Matthew Lightner’s take on hushpuppies is simply brilliant. The fried exterior encased a smoked egg yolk and pickled corn. While innocent in appearance, the hushpuppy with its smoked yolk is mind-altering.

Oysters with Three Caviars – Cosmos at Loews Minneapolis

Chef Tim Fischer tops the freshest of oysters with a scrumptious sabayon then three caviars. Creamy, briny and texturally-perfect.

Escape Lobster Knuckle

Escape Lobster Knuckle

Charred Octopus with Boudin Noir Ravioli – Chakra Restaurant

I attended an Emilio Moro wine dinner at Chakra where Chef Thomas Cizsak served this fabulous dish as a first course. The octopus was of the utmost tenderness with a perfect amount of char and the boudin noir ravioli was outstanding.

Lobster Knuckle, Matsutake, Foie, Foie Juice – Escape Montclair

Chef Bryan Gregg outdid himself with this stellar dish. Sweet lobster, earthy mushroom, slab of seared foie gras with foie juice – spectacular dish served during a cancer charity dinner.

Boudin Noir – Joe Beef

Moist, flavorful bound noir paired with pork belly, pears and pierogis in foie broth – need I say more?

Sfixio Pasta

Sfixio Pasta

Octopus with Mediterranean Chickpea Salad – MP Taverna Astoria

Chef Michael Psilakis likely makes my favorite grilled octopus and this version in the form of a salad with chickpeas, fresh herbs and fantastic olive oil.

Sfixio Pasta – Sfixio Beverly Hills

Chef Massimo Denaro’s pasta special knocked my stilettos off. Perfectly-cooked spaghetti with truffle and caviar in a light cream sauce. The truffle aroma was intoxicating and the briny caviar paired exquisitely with the light sauce.

Corn Crème Brulée – Terre à Terre

At a tasting dinner I attended, Chef Todd Villani pleased my guests with his corn crème brulée served in an egg shell. The accompanying corn gelato was both refreshing and satisfying.

Joe Beef Boudin

Joe Beef Boudin

Uni Steamed Buns – The Bazaar by Jose Andres

Yes, I’m a little obsessed with uni and this dish satisfied me completely. The steamed buns were pillowy and a perfect nest for the avocado and sea urchin.

Deconstructed Bouillabaisse – Triomphe

With his modern take on the classic bouillabaisse, Chef Florian Wehrli showcases the freshest seafood and fish: clams, squid, striped bass and shrimp in a flavorful saffron broth.

Let me know if you’ve tried any of these dishes and what some of your favorite 2014 dishes were.

Happy New Year!

Veronique

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15 October 2014 HAVEN Riverfront Restaurant & Bar Seafood Risotto

HAVEN Riverfront Restaurant & Bar Seafood Risotto

October 15, 2014 By

Seafood RisottoA couple weeks ago, I visited HAVEN Riverfront Restaurant & Bar with some colleagues and once again, against my normal rule of not ordering the same dish at the same place multiples times, I ordered the Seafood Risotto, again.

This one one of my favorite dishes of 2013 and after enjoying it again on my last visit, it’s still very special. The Seafood Risotto is made with Riso Venere, Lobster, Sea Scallops, Shrimps, Sea Beans, Sweet Corn and Mascarpone. The black rice contrasts gorgeously with the rich orange broth and perfectly-cooked seafood. Beautiful dish by Chef Peter Larsen.

Double yum – a must have at this Hudson Riverfront elegant establishment.

Cheers,

Veronqiue

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28 August 2014 Sfixio – Italian Fare at Its Los Angeles Best

Sfixio – Italian Fare at Its Los Angeles Best

August 28, 2014 By

Sfixio Dining RoomWhile on a business trip to Los Angeles a few weeks ago, I had the pleasure of dining at Sfixio, an incredible restaurant on Santa Monica Boulevard in Beverly Hills. I found this little gem with a non-descript façade from some fellow food writers who’d discovered it and claimed it’s the best Italian food they’ve outside of Italy.

I arrived early on a weeknight and was warmly greeted by Mara Sampo who manages the front of the house and happens to be Sfixio Chef Massimo Denaro’s wife. She immediately made me feel at home and continued to provide above par service that made me less anxious about eating alone. As she sat me in the modern yet welcoming, Milan-inspired white and silver dining room, she proudly stated her husband makes everything from scratch, including the pastas, and that the restaurant didn’t even have a freezer. She then asked me why a New York-based foodie would come to an LA Italian restaurant when some of the best Italian restaurants were based in New York. I responded that NY food writers had sent me to Sfixio claiming it to have the best Italian food outside Italy. She was ecstatic about this and asked if I’d be willing to have whatever specials the Chef was featuring that evening – I gladly agreed.

Sfixio Burrata

Sfixio Burrata

As I sipped a glass of Champagne, Mara brought me a plate of heirloom tomatoes paired with hand-made Burrata, the melt-in-your-mouth fresh Italian soft cheese. A drizzle of some of the finest olive oil gilded the perfect flavors of the sweet tomatoes, fragrant basil, crunchy cucumbers and milky cheese. Simplicity at its very best.

Sfixio Pasta

Sfixio Pasta

Mara mentioned the Chef’s specialty pasta wasn’t always available but would be that evening and would I like to try it – spaghetti with truffle and caviar in a light cream sauce. YES!!! As she brought me the elegant plate of perfectly-cooked pasta, Mara said “You’ll be thinking about us tomorrow after having this dish”. I can’t imagine a truer statement. The aroma of truffle was intoxicating and the briny caviar paired beautifully with the light sauce coating the pasta. Could this have been the best pasta dish I’ve ever had? I believe so.

Sfixio Bread

Sfixio Bread

For dessert, I enjoyed Italian bread with a side of the stellar olive oil that was previously drizzled on my Caprese salad, simple end to a most lovely dinner.     

When in Los Angeles, make a point of paying husband and wife duo Massimo Denaro and Mara Sampo a visit. If you think an authentic, beautifully-prepared Italian meal can’t be found outside of Milan, Florence or Rome, you’ll feel differently after Sfixio.

Sfixio – 9737 Santa Monica Blvd., Los Angeles, CA 90210. 310-385-1800.

Cheers,

Veronique

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24 August 2014 The Fun Never Ends at Spuntino Wine Bar & Italian Tapas

The Fun Never Ends at Spuntino Wine Bar & Italian Tapas

August 24, 2014 By
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

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19 August 2014 Tasting Table at Terre à Terre

Tasting Table at Terre à Terre

August 19, 2014 By

Dining RoomTerre a Terre is the Carlstadt, less-than-year-old brainchild of Chef Todd Villani. Villani worked at some of the best dining rooms in the USA and acquired professional kitchen skills while apprenticing at one of Europe’s top five-star resorts then while working on Marcus Samuelsson’s team at his subsidiary interests including World Yacht, Aquavit and Merkato and also at some of the top restaurants in New Jersey.  

Tuna and Beet Amuse

Tuna and Beet Amuse

The décor of the 45-seat Terre à Terre leans to French country with light fixtures made from Mason jars, wall artwork featuring local farming and tables dressed in burlap and butcher paper. Over 75% of the food served at Terre à Terre is sourced within a 300-mile radius of the restaurant and with experience in both the dining room and kitchen, Chef Villani understands what customers want from the front and back of the house.

Mussel Bisque

Mussel Bisque

I’d dined at the charming Terre à Terre twice prior to last week’s tasting dinner and appreciate Chef Villani’s passion for local sourcing and his support of local farmers. My group of ten diners was greeted by Chef Villani as we arrived and was treated to a five-course meal designed at his discretion. I enjoy experiencing a meal that’s left up to the chef to create based on what’s fresh at the market, or in this case, at the farm. This is what Chef Villani crafted for us:

 

 

Amuse

Sockeye Tuna / Meyer Lemon / Pomegranate / Beet and Avocado

1st Course

Mussel Bisque / Quinoa / Pickled Tomato / Pumpernickel

2nd Course

Peach / Lavender Goat Cheese / Kale / Seeds

3rd Course

Smoked Salmon / Pea Purée / Purple Carrot / Cucumber Dill

4th Course

Goffle Duck / Gnocchi / Blue / Bacon Wrapped Leek

5th Course

Sweet Charred Corn Crème Brulée / Corn Gelato

Kale Salad

Kale Salad

The amuse could truly be considered a full course with its generous serving of tuna and beets. The candy cane beets added a playful look to the dish.

The mussel bisque was perhaps my favorite with its rich yet light creamy broth, I know that seems like a contradiction but how it felt and tasted, and crunchy pumpernickel ‘crouton’.

Smoked Salmon

Smoked Salmon

I must admit to being one of the few people I know who doesn’t love kale salad and I wasn’t looking to Chef Villani’s version until I tasted it. The addition of fresh peach and creamy, Bobolink goat cheese took this trendy dish to another level.

I’m a sucker for pea purée and serving it with salmon is a straight-forward way to make me happy. An additional sprinkling of salt made me happiest.

Goffle Duck

Goffle Duck

The general sentiment of the group when our waiter brought the duck dish was – wow. The plating had star power. The duck had a nicely seared skin and a lovely Bing cherry pan sauce that would have been pleasant on their own. Chef Villani gilded the lily by serving this protein with pea-size gnocchi in a blue cheese sauce which, along with the bacon, somewhat competed with the flavors of the duck. I’d actually love an entire entrée of the gnocchi in blue cheese sauce on a future visit.

Corn Creme Brulee

Corn Creme Brulee

I’m a big fan of chefs offering a memorable finish to an already memorable meal and Chef Villani pleased the folks at my table with his corn crème brulée cooked in an egg shell. The corn gelato was both refreshing and satisfying.   

The farm-to-table restaurant is a BYO but with its recently-added Unionville wine list, Terre à Terre is one of the handfuls of local restaurants offering wines by this local, award-winning winery.

In addition to its dining room, Terre à Terre offers a private dining area, an outdoor garden, a Chef’s Table offering multi-course tastings and it also offers catering services.

To get to know Chef Villani, read the Chef Spotlight I recently did on him for Jersey Bites.

Terre à Terre – 312 Hackensack Street, Carlstadt. 201-507-0500.

Cheers,

Veronique

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6 August 2014 Chef Florian Wehrli Triomphe-ant in Manhattan

Chef Florian Wehrli Triomphe-ant in Manhattan

August 6, 2014 By
Chef Florian Wehrli

Chef Florian Wehrli

A couple of weeks ago, I had the pleasure of revisiting Chef Florian Wehrli’s delightful food while hosting a client lunch at the popular Manhattan restaurant, Triomphe. Until last fall, I’d enjoyed Chef Wehrli’s food when he oversaw five award-winning restaurants while he was Executive Sous Chef at New Jersey’s Crystal Springs Resort.

The Swiss-born chef uses classic techniques and farm fresh ingredients to create dishes that are both beautiful and delicious. Wehrli trained in Switzerland where he completed his culinary apprenticeship under renowned chef Georges Wenger at his two-star Michelin restaurant.

Bison Carpaccio

Bison Carpaccio

Triomphe, which opened in 2000, is located in the luxurious Iroquois Hotel in midtown. The refined yet comfortable French restaurant serves breakfast, lunch and dinner and houses the super popular speakeasy-ish bar Lantern’s Keep.

During my visit, I had the privilege of joining Chef Wehrli at his new chef’s garden on the rooftop of the Iroquois Hotel. Chef Wehrli already has several planters with various produce items and eatable flowers he incorporates in his dishes. He hopes to continue expanding his garden in an effort to source more of his own products for the restaurant.

The lunch menu offers three distinct options: Tribute to Provence, Power Lunch and a standard menu. The Tribute to Provence is fabulous as it features a glass of rosé along with either a Shrimp Niçoise or a Grilled Flat Iron Steak Salad for $25 – sign me up! The $44 Power Lunch promises a three-course meal within 60 minutes with a selection of either Revel – A Summer Indulgence or Bounty – A Vegetable Celebration. We opted for the standard menu as we wanted to share a starter and a dessert.

Bouillabaisse

Bouillabaisse

We began with the Bison Carpaccio with Dijon Mustard and Tête de Moine Cheese ($16). The presentation was nearly too beautiful to eat, but we managed to devour the paper-thin slices of bison gilded with a flower-like shaving of Tête de Moine, a cheese well-known in Chef Wehrli’s homeland of Switzerland. The dish was as delicious as it was satisfying. On our next visit, we’ll sample the Seared Hudson Valley Foie Gras and Sea Scallops with micro greens and porcini cream – completely decadent.

Stuffed Chicken

Stuffed Chicken

For our entrées, we selected the Deconstructed Bouillabaisse ($26) and the Crema de Bleu Stuffed Free Range Chicken Breast ($27). The bouillabaisse showcases clams, fresh squid, striped bass, shrimp, fennel and a saffron broth. I was told all the seafood used for the bouillabaisse was poached separately then assembled with the incredibly fragrant saffron broth. The bass was perfectly cooked and the seafood as fresh as one could possible hope it to be but the broth made the whole dish shine. While my guest and I don’t typically order chicken at restaurants, fortunately for us, we did at Triomphe. The sizeable chicken breast was moist and flavorful with its blue cheese stuffing and served with Jersey sweet corn and heirloom peppers succotash with a Huitlacoche sauce. The crispy chicken skin along with the corny and earthy flavor of the Huitlacoche sauce, a Mexican delicacy, were a perfect pairing.

Sorbets and Gelatos

Sorbets and Gelatos

Our dessert was a gorgeous presentation of various sorbets and gelatos service with berry and an almond cookie ($9). A refreshing, light ending to a fabulous meal.

We’ll be returning to Triomphe for its comprehensive lunch program but are also looking forward to dinner at the beautifully-appointed dining room. Chef Wehrli has another winner on his hands and is bound to incorporate his magic touch to the upcoming fall and winter menus.

Triomphe – 49 West 44th Street NYC, NY 10036. 212.453.4233.

Cheers,

Veronique      

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