29 December 2013 My Top 10 New Jersey Dishes of 2013

My Top 10 New Jersey Dishes of 2013

December 29, 2013 By
Seafood Risotto - HAVEN

Seafood Risotto – HAVEN

While I’ve had many, many memorable meals in 2013 (God knows I over-share), 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.

Duck, Knoephla and Eggs – A Toute Heure

The Knoephla dish showcases a generous portion of rich pulled duck confit, Knoephla, a German dumpling much like Spaetzle and a New Jersey farm-fresh egg.

Sweetbreads and Crispy Bone Marrow - Escape

Sweetbreads and Crispy Bone Marrow – Escape

Sweetbreads with Crispy Bone Marrow – Escape Montclair

Sweetbreads, Pea Purée, Crispy Marrow, Chanterelles and Grape Juice. Simply an amazing dish. The sweetbreads were tender and perfectly cooked and Chef Gregg was truly gilding the lily with the addition of crispy bone marrow. The best bone marrow I’ve had.

Moules Meunière – Fricassée

The portion of mussels is gigantic and offers a very flavorful white wine, garlic and cherry tomato saucy broth bursting with thyme, basil and mint flavors.

Fluke Crudo - The Ryland Inn

Fluke Crudo – The Ryland Inn

Seafood Risotto – HAVEN Riverfront Restaurant & Bar

Seafood Risotto with Riso Venere, Lobster, Sea Scallops, Shrimps, Sea Beans, Sweet Corn and Mascarpone. The black rice contrasted beautifully with the rich broth and perfectly-cooked seafood.

Combination Kabab Platter – Kabab Paradise

The flavorful dish is comprised of a chicken breast kabab, a beef kufta kabab and a lamb tikka kabab. The meats are moist and perfectly charcoal-grilled. The white accompanying sauce is addicting.

Rabbit - Restaurant Latour

Rabbit – Restaurant Latour

Pork Belly Ramen – Mitsuwa

The ramen bowl features pork belly and hen-of-the-wood mushrooms. The ramen noodles are cooked perfectly, just a bit chewy, and the pork-laced broth is out-of-this-world.

Loin of Young Rabbit – Restaurant Latour at Crystal Springs

Loin of Young Rabbit Roulade with Belly Confit and Sweet White Onion Jus. Tender loin, rich belly and tart jus.

Crescent Duck Breast – The Orange Squirrel

The duck was rare as ordered with a masterly-rendered, crisp skin and paired with earthy carrot quinoa.

Duck - The Orange Squirrel

Duck – The Orange Squirrel

Fluke Crudo – The Ryland Inn

Fluke Crudo, Summer Melons, Heirloom Tomatoes, Garden Herbs. Just the perfect summer starter with fresh, clean flavors.

House-Made Ricotta Gnudi – VB3 Restaurant

The wonderful Gnudi are pillowy-soft and served with a light, basil-infused tomato sauce.

Let me know if you’ve tried any of these dishes and leave a comment when you do in the new year!

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Other Neat Things, Restaurant Reviews Tagged With: , , , , , , , , , , ,
28 December 2013 Hot Winter Menu at VB3

Hot Winter Menu at VB3

December 28, 2013 By
Arancini

Arancini

Set in the heart of Jersey City’s Newport section, VB3 transforms from a stylish restaurant for lunch and dinner, into one of Northern New Jersey’s trendiest lounges at night. I’ve written about award-winning Chef Michael Colletti in the past, and love dining on his comforting, delicious food.

Gnudi

Gnudi

On a recent visit, my party started with the mouth-watering Wild Mushrooms Pizza, the Arancini and the House-Made Ricotta Gnudi. The pizza at VB3 is simply amazing and shows the skills Colletti acquired working a pizza oven since the early stages of his career. The version we tried showcases tangy Pecorino, woodsy mushrooms, truffle and thyme. The arancini are what I’d want my Italian mamma to fix me for Sunday dinner if I had an Italian mamma – crunchy on the outside, creamy on the inside with dreamy sauce. What can I say about the ricotta gnudi besides that I’ve had it every time I’ve visited VB3 and it’s divine? The light-as-a-feather, melt-in-your-mouth, pillowy-soft gnudi are served with a light, basil-infused tomato sauce that will sure cause any diners to have dreams of the next bowl.

Berkshire Pork Chop

Berkshire Pork Chop

Fortunate for us, Chef Colletti was launching his fall/winter menu when we visited and the options are fab. We opted for the Berkshire Pork Chop, the Atlantic Salmon and the Hanger Steak. The pork chop was masterly cooked and served with warm fingerling potatoes, pancetta and a frisée salad. The salmon is served in a sizeable portion with sweet potato purée and toasted pumpkin seeds. The hanger steak was beefy and tender and paired with grilled asparagus and a tangy salsa verde.

Chocolate Hazelnut Cake

Chocolate Hazelnut Cake

For the first time since coming to VB3, we were tempted by the desserts. We sampled the Chocolate Hazelnut Cake with orange crema and the seasonal Fig Cheesecake. Both were outstanding.

VB3 offers a fresh, modern spin on classic Italian fare in a space that’s sexy and trendy yet comfortable.

VB3 – 475 Washington Blvd., Jersey City. 201-420-4823. www.vb3restaurant.com

Cheers!

Veronique

Filed Under: Restaurant Reviews Tagged With: , , , ,
19 December 2013 Swine Southern Table and Bar – Hog Wild in Coral Gables

Swine Southern Table and Bar – Hog Wild in Coral Gables

December 19, 2013 By

 

Swine Mac and Cheese

Swine Mac and Cheese

Swine describes itself as ”A house of worship to the porcine pursuits”. I’d say they’ve got that right on the money. Walking into Swine as a foodie is like walking through the gates of a theme park as a kid – pure glee. I knew when I came down to Florida for a visit that Swine would be on my to-do list. I didn’t fully realize how taken aback I’d be by the restaurant’s pure perfectness.

First, the drinks list. Whoever crafted it is genius. There’s a full “aperitif revival” section – Pimms or Rosé Lillet anyone? There’s also a wide selection of rye whiskeys, bourbons, rums and scotches. There are even digestifs, after dinner, bitter drinks. The wine list is helpfully segmented into categories like “Old-School Whites”, “Fruity Reds for Pork” and “The Fortified Wine Triangle”. Not to be missed is the impressive craft beer selection. I opted for a Victory Prima Pils – I’m so predictable.

Swine Brussels Sprouts

Swine Brussels Sprouts

Now the food. Executive Chef Phil Bryant offers small plates, from the garden options, from the smoker items, supper plates and fixins. While of no interest to me, the kitchen can prepare many of the dishes as gluten-free and vegetarian. How does one settle on a wide enough array of dishes to sample while maintaining some composure? I’m not sure, we ordered an insane amount of food.

We started with a Fried Green Tomato BLT ($14) and BBQ Bone Marrow ($18). The BLT encompasses beautiful Heritage Acres Farm pork belly, fried green tomatoes and house-made pimento cheese. The rich pork with the tart tomatoes and the decadent cheese spread is a winning combination. The bone marrow is unctuous and served with yam jam and crusty country bread – what a treat.

The incredible BBQ smell in the restaurant made it impossible for me to pass up on 14 Hour Smoked Brisket ($28) and my guest selected the Rack of Ribs ($28). I’m a huge fan of brisket and this was perhaps the best I’ve encountered (sorry Ben’s Kosher Deli on Manhattan). The half-pound portion has a dark, flavorful bark, perfectly marbled interior and was melt-in-my-mouth. The rich meat is smartly served with pickled vegetables and plain white bread. It’s a must try. The ribs were nicely sauced with a cider vinegar mop over competition rub and served with pickles. I heard “best I’ve ever had” from my guest who’s from the Midwest where BBQ is king.

Swine Brisket

Swine Brisket

One “fixin” sounds better than the next so we opted for Crispy Brussels Sprouts ($6) and Mac and Cheese ($10). The Brussels sprouts are roasted with green apples for a totally different take and drizzled with bacon vinaigrette. A simple dish that’s complex and delicious. The mac and cheese is served in a handsome cast iron dish and showcases “pig tail” pasta, bacon and five cheeses. The crusty herb topping is brilliant.

We’d saved no room for dessert but Executive Pastry Chef Max Santiago whips up interesting dishes like Warm Sticky Icky Buns with maple bourbon toffee syrup and The Swine Shake made with salted caramel ice cream and Left Hand Milk Stout and topped with a maple bacon strip.

If you’re a local and haven’t tried this place – what’s the matter with you? If you’re a visitor to South Florida – be sure to make your way to the place that proclaims “the only part of a hog you can’t use is his squeal”, you won’t be disappointed.

About 50 Eggs

Swine, and it’s equally wonderful sister Yardbird, are part of 50 Eggs group of businesses. 50 Eggs was named after the 1960s film classic, Cool Hand Luke, starring Paul Newman as the Florida jailbird who thought he could accomplish anything he set his mind to when he ate 50 hard-boiled eggs his cellmates dared him to eat in an hour.  This stubbornness and unwillingness to conform is what 50 Eggs was founded on.

BRUNCH: SATURDAY & SUNDAY 10:00 AM – 5:00 PM

LUNCH: MONDAY – FRIDAY 11:30 AM – 5:00 PM

SUPPER: SUNDAY – MONDAY 5:00 PM – 10:00 PM, TUESDAY – THURSDAY 5:00 PM – 11:00 PM, FRIDAY & SATURDAY 5:00 PM – 12:00 AM.

2415 Ponce de Leon Blvd., Coral Gable, FL 33134. 786-360-6433.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , , , , ,
18 December 2013 Brunching at Fort Lauderdale’s Hot and Soul

Brunching at Fort Lauderdale’s Hot and Soul

December 18, 2013 By
Beignets

Beignets

Last weekend, I had the pleasure of brunching at Hot and Soul in Fort Lauderdale. A couple of my Twitter followers had recommended the place and after checking out the brunch menu on Hot and Soul’s Instagram (the best place to find the most up-to-date menus), I knew I had to visit.

Don’t let the non-descript strip mall fool you, Hot and Soul delivers perhaps the best foodie experience in Broward County. The space is eclectic and fun with mismatched chairs, the stellar craft beer list on a black board and various kitsch. This isn’t an upscale, stuffy joint – it’s a place that serves up inventive, comforting and delicious food in a relaxed atmosphere.

Hot and Soul Fries

Hot and Soul Fries

Chefs and owners, Mike Hampton and Christy Samoy, describe their food as “international with soul” and Samoy urges customers to keep an open mind when perusing the menu with its oftentimes odd flavor combinations. With an arsenal of New Orleans favorites, local and small producer sourcing learned in San Diego and classic techniques, Hampton and Samoy opened Hot and Soul in April 2013.

As I sipped my blood orange Mimosa, I became almost giddy as I read through the menu – fun, creative and a bit weird…in other words, perfect.

My guest and I sampled several dishes for two reasons: we were starving after a night of over-indulging and, we couldn’t decide as one dish sounded better than the next.

Etouffee

Etouffee

We started with Beignets with Spiced Crème Anglaise ($6) and the Soul Fries ($11). The four beignets came enrobed in confectioner’s sugar and were light and pillowy. The dipping sauce was spiced with fall flavors and a hint of citrus and a perfect complement to the hot treats. The handcut fries were topped with caramelized onions, tangy Pecorino and fresh parsley then gilded with sunny-side-up fried eggs – brilliant.

I’d been told not to leave Hot and Soul without trying the Gnaughty Gnocchi ($9 for half order or $16 for an entrée portion) but didn’t see if on the brunch menu and couldn’t get past the Crawfish Etouffée ($18) and the Rice Pudding French Toast ($13) anyways. The sizeable portion of etouffée with its rich, comforting, roux-based sauce and tender crawfish was outstanding. The dish comes with perfectly-cooked white rice, an art in my book. The “French toast” was cakes made of rice pudding and griddled to a crisp exterior and moist, creamy interior. The dish is served with a coconut almond sauce, dried berries and almonds. Weird – yes. Delicious – again, yes.

One dish we’re hoping is on the menu on our next visit (when we come for the oxtail meat, San Marzano tomatoes and Pecorino-coated Gnocchi) is the Sweet Mac and Cheese ($7) – macaroni with a Mascarpone white chocolate sauce.

In a neighborhood peppered with predictable restaurant chains, Hot and Soul stands tall with its culinary genius and in-the-know crowd. Glad I’m now in-the-know also.

Hours: Tuesday – Saturday 4pm – 11pm, Thursday – Saturday 11:30am – 2pm, Sunday Brunch 11am – 3:30pm. Happy Hour 4pm – 6pm Tuesday – Friday ($4 beers, $2 off wines).

3045 N Federal Hwy, Suite 60B, Fort Lauderdale, FL 33306. 754-206-2155. www.facebook.com/hotandsoul.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , , , ,
7 December 2013 Perfect Dozen at Federal Donuts Philadelphia

Perfect Dozen at Federal Donuts Philadelphia

December 7, 2013 By
Federal Donuts Fancies

Federal Donuts Fancies

Last weekend, I made my pilgrimage down to Philly for some of (over) indulgences: Flyers game, a Marc Vetri restaurant, Tony Luke’s and Federal Donuts.

For those not fortunate enough to have visited Federal Donuts, get there ASAP, it’s simply decadent. There are two locations: City Center and South Philly. I frequent the South Philly location.

If you’re thinking Federal Donuts is a glorified DD, you’re mistaken. The cozy storefront is jointly-owned by James Beard award-winning chef Michael Solomonov of renowned Zahav, partner Steven Cook and Felicia D’Ambrosio. The donuts sell out by 10 a.m. most days and if you want some of the best fried chicken this side of the Mason-Dixon line, get there before 1 p.m.

Federal Donuts - Milk Chocolate Sea Salt

Federal Donuts – Milk Chocolate Sea Salt

The way I like to approach and maximize my visit is to order a piping-hot sugar donut ($1.25) and cup of coffee when I arrive and then, get a to-go box of fancies ($12 for half dozen or $20 for a dozen) for the trek home. The sugar donut is perfectly-fried, tender and simply-flavored to stand up to whatever dusting you opt for: Appollonia, Indian Cinnamon or Vanilla-Lavender. The sugar donuts are fried-to-order and available any time. Getting back to the coffee – it’s not some overlooked brew that’s been sitting around for hours. It’s dark and rich and all one could hope for at 7 a.m. after “an evening out”. The fancy donuts are available until they sell out – 10 a.m. – 11 a.m. and available is some unusual flavors: Blackberry-Anise, Milk Chocolate-Sea Salt, Sticky Buns, Pumpkin Pie Latte, Crumberry and Cookie and Cream. My favorite is the Milk Chocolate-Sea Salt. The donuts is golden brown and expertly-fried then dunked in a thick coating of milk chocolate then dusted with a heavy sprinkling of sea salt – fantastic.

Donuts aren’t the only food item you’ll be craving after a visit to Federal Donuts, Korean-style fried chicken served with hot peppers is simply addictive. Deep golden color, crunchy fried skin, ultra moist meat – the ultimate fried chicken. Bonus – every chicken order comes with a honey donut.

There are two additional Federal Donuts locations opening in Philly and rumors of a New York outpost (praying for this to be happening). When in the city of brotherly love, make a point to stop by Federal Donuts.

Federal Donuts South Philly – 1219 South 2nd Street, Philadelphia.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , ,
10 October 2013 Escape Farm-to-Fork October Wine Dinner

Escape Farm-to-Fork October Wine Dinner

October 10, 2013 By
Kate from 90+ Cellars, Chef Michael Weisshaupt, Heights Beer & Wine Emporium Wine Director - Tim Cornine, Chef Bryan Gregg, Anthony Bracco of Bracco Farms

Kate from 90+ Cellars, Chef Michael Weisshaupt, Heights Beer & Wine Emporium Wine Director – Tim Cornine, Chef Bryan Gregg, Anthony Bracco of Bracco Farms

Last night, I attended the first Escape Montclair farm-to-fork dinner at the popular Essex Country restaurant. Chef Bryan Gregg co-hosted the event with acclaimed chef Michael Weisshaupt of Fiddlers Elbow. The meal paid homage to locally-sourced ingredients and beautifully-executed cooking techniques.

Amuse-Bouche

Amuse-Bouche

The produce was provided by Bracco Farms in nearby Pine Island, New York. I had the pleasure of sitting at Anthony Bracco’s table and learn about his 25-acre farm. Tony organically grows everything from heirloom tomatoes to golden beets to micro greens. His product was outstanding and was expertly showcased by Chefs Gregg and Weisshaupt throughout the dinner.

Red Mullet

Red Mullet

There wouldn’t be a “wine” dinner without wines and last night’s dinner was smartly paired with 90+ Cellars provided by Heights Beer & Wine Emporium. Tim Cornine, the Director of Wine at Heights Beer & Wine, was generous enough to work with Escape to secure wines from 90+ Cellars as a donation for the charity-driven dinner. 90+ Cellars is a Boston-based wine négociant. It buys overstocked wines from some of the best wineries around the world and remarkets it and sells it at a fraction of the price the original labels charge. Kate Fazio, the local representative for Latitude Beverage representing 90+ Cellars helped us understand her product in a knowledgeable and informative way.

This is what was served and poured at the dinner:

Amuse-Bouche

Lobster, Black Sesame and Pea Shoots

First Course

Cured Red Mullet, Pickled Turnips and Red Quinoa

Wine Pairing: 90+ Cellars Lot 69 Sancerre, Loire Valley, France, 2012

Scallops

Scallops

Second Course

Lacquered Jurgielewicz Duck, Matsutake Mushroom, Burnt Embers and Butternut Squash

Wine Pairing: 90+ Cellars Lot 81 Pinot Noir, Carneros, California, 2011

Third Course

Barnegat Scallops, Parsnip, Vanilla Beets and Lobster Powder

Wine Pairing: 90+ Cellars Lot 93 Chardonnay, Russian River Valley, CA, 2012

Duck

Duck

Entrée

Elysian Fields Farm Lamb Saddle, Eggplant, Spinach Purée, Smashed Potatoes and Olive Lamb Jus

Wine Pairing: 90+ Cellars Lot 80 Zinfandel, Dry Creek Valley, California, 2011

Lamb

Lamb

Dessert

Pumpkin Semifreddo, Coffee Puree and White Chocolate Crisp

Wine Pairing: 90+ Cellars Lot 77 Moscato, IGT, Italy, NV

 

The sold-out event drew over 40 guests who, like me, are enthusiasts of the locavore movement.

Pumpkin Semifreddo

Pumpkin Semifreddo

Escape will host monthly events focused on giving back to the Carol G Simon Cancer Center of Morristown where Chef Bryan was cared for when he was battling cancer.

The November event will be announced this week and I got a sneak peek at the menu and it’ll be epic. Follow Escape on Facebook to be kept abreast of all upcoming events.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , , , , ,
25 September 2013 Morris Tap and Grill Fall Menu Preview

Morris Tap and Grill Fall Menu Preview

September 25, 2013 By

Last night, I attended an intimate event to preview Chef Eric LeVine’s fall menu at Morris Tap & Grill. This event gave Chef LeVine an opportunity to ‘test drive’ the menu to a targeted group of fans, foodies and food writers who are familiar with his style of cooking.

Mini Tacos

Mini Tacos

 

Mushroom Ravioli

Mushroom Ravioli

The new fall dishes in the works will be part of an almost complete overhaul of the current menu, “this is probably going to be the last time we do a major revamping of the menu”, said Chef LeVine during the event.

Couscous

Couscous

The dishes we sampled and provided written feedback on were:

  • Mini Tacos – flour mini tacos shells fried then filled with goat cheese mousse and topped with roasted beets, crumbled goat cheese and chili roasted almonds.
  • Shrimp and Lump Crab Bites – shrimp and crab shaped into bite-size balls then fried and served over fried leeks and onions. The dish was paired with a garlic and curry aioli and a Cajun remoulade.
  • Bacon flatbread – garlic oil-brushed flatbread topped with Mozzarella, crisp bacon, pork belly and house-cured Pancetta.
  • Chicken Roulade – boneless chicken stuffed with wild mushrooms, sundried tomatoes, Fontina, Panko and broccolini and served over Merlot mashed potatoes and a red wine sauce and pesto.
  • Crisp Skin Cod – baked crispy-skin cod served with corn chowder and served over a king mushroom slice.
  • Wild Mushroom Ravioli – cremini mushroom flour pasta filled with a mixture or Ricotta, Parmesan, Mozzarella, roasted cremini and served with a wild mushroom cream sauce.
  • Soba Noodle – buckwheat noodles with scallions, leeks, oyster and cremini mushrooms served in a ginger and Ponzu broth.
  • Lamb Burger – lamb burger patty topped with Feta, cucumber, tomato and olive yogurt.
  • House Cured Hot Pastrami – brisket cured and smoked and rubbed with black peppercorn and coriander then served on rye bread with coleslaw, honey mustard and Swiss cheese.
  • Lemon Garlic Couscous – Lemon garlic couscous and quinoa blend with curry roasted cauliflower, pesto over a roasted salsify puree.
Hot Pastrami

Hot Pastrami

Lamb Burger

Lamb Burger

Chef Levine admits that he’s still playing around with some of the components of the dishes and tweaks will be made based on the feedback received at the tasting. While perhaps some of the items may not make the final cut, the general group consensus indicated Chef Levine’s on the right track. I love that he’s now curing and smoking at the restaurant and the pastrami was some of the most tender I’ve encountered.

Bacon Flatbread

Bacon Flatbread

This autumnal menu paired with the more than 100 beers served at the restaurant are sure to appeal to the cult following Chef LeVine has built at Morris Tap & Grill.

The new fall menu launches on October 9th, go pay these folks a visit and visit them online to stay abreast of all the events and classes planned for the fall.

500 Route 10 West, Randolph, New Jersey. 973.891.1776.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , ,
27 July 2013 Down to the Bone Barbecue

Down to the Bone Barbecue

July 27, 2013 By

UPDATE – THIS RESTAURANT IN NOW CLOSED.

Down to the Bone Barbecue

Wedge Salad

Down to the Bone Barbecue is located on scenic Lake Lackawanna in Stanhope, NJ. The restaurant is Owner/Chief Smoker Jeff Feldstein’s newest project born after years of barbecuing at street fairs and markets. Feldstein entered his life of barbecuing after working in Corporate America as the General Manager of a large New York-based court reporting company. After leaving his Wall Street career behind, Feldstein enrolled in recreational barbecue classes and more serious courses at the French Culinary Institute. With that experience and years of building a loyal following at various fairs, Feldstein recently opened Down to the Bone Barbecue & Co., a Texas-style barbecue restaurant with gorgeous lakeviews.

Unlike most barbecue restaurants, Down to the Bone uses applewood in its smoker. This guarantees the flavor of the meat isn’t masked with heavier mesquite or hickory. Brilliant!

Down to the Bone Barbecue

Mini Feast

“Barbecue Fusion” cuisine is what Jeff is after at Down to the Bone. What that really means is that even the most unlikely menu items get a dose of barbecue. During our visit, we sat on the outdoor patio and enjoyed a wedge salad ($9). You might ask why I’d opt for a wedge salad at a BBQ restaurant, but this isn’t just any wedge – it’s crisp iceberg lettuce with sliced tomatoes, crumbled blue cheese, frizzled pulled pork and crispy onions. In case you haven’t had “frizzled pulled pork”, you’re missing out. The bits of pulled pork are fried to crunchy perfection. That salad is a must-try.

For our entrées, we picked the Mini Feast ($28) and the half rack of baby back ribs ($14). The menu says the “mini” feast serves one but I just can’t imagine who that one person could be. It’s huge! The plate offers four St. Louis-style ribs, a quarter chicken, pulled pork, beef brisket and smoked sausage. That mountain of meats is also served with sides of coleslaw and baked beans. Our waiter, who was delightful and personable, told us they’d need to replace the St. Louis ribs with baby back ribs as the former were unavailable that evening. The ribs are hand-rubbed with a dry rub and smoked for over 6 hours. We love baby back ribs so we didn’t miss the meatier St. Louis ribs. The chicken is rubbed with a blend of house spices and smoked for several hours. It might be the moistest, most flavorful smoked chicken we’ve had. The brisket is served in the manner of burned ends, the fattiest part of the brisket with a charred bark – they’re beefy deliciousness. I’m not usually drawn to barbecued sausage, but the version served at Down to the Bone is juicy, flavorful and was a favorite at our table.

LakeviewOn our next visit, we’ll order the Brisket-Wrapped Smoked Scallops ($24). Described as “Surf & Turf”, this dish showcases jumbo scallops smoked then wrapped in beef brisket and topped with tangy spicy aioli.

For those who come to Down to the Bone looking for a dare, there’s the “Down to the Bone Challenge”. There are two versions of the challenge and if a guest finishes all the food presented, he/she receives a complimentary Down to the Bone t-shirt and some significant bragging rights. The two “challenges” are:

THE BEAST ($20) – A two-foot hot dog served on a bun, topped with chili, Cheddar-Jack, Pepper-Jack cheeses, red onions, bacon, fried onion straws, jalapeno peppers and pickles and served with an oversized bowl of fries topped with brown gravy and mozzarella cheese.

THE BONE ($24) – Two one-pound burgers topped with five pieces of Cheddar, Monterey Jack and Swiss cheeses and five pieces of thick-cut bacon. The whole thing is topped with lettuce, tomatoes, red onions and fried onion straws and served with an oversized bowl of chili cheese fries and coleslaw.

Down to the Bone Barbecue’s sauces, Mild Madness and Sweet Heat, are available for purchase throughout the tri-state area and at the restaurant. Both versions are quite good.

Down to the Bone Barbecue & Co. offers breathtaking lakeside views from its two patios and barbecue worthy of a trip to northwestern New Jersey’s Sussex County.

172 Lackawanna Drive, Stanhope, NJ

973-347-BONE

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22 July 2013 Veggie Heaven – Meatless in Denville

Veggie Heaven – Meatless in Denville

July 22, 2013 By
Veggie Heaven

Veggie Heaven Dining Room

If you’ve read me in the past, you might be slightly amused to see me dining at a vegetarian restaurant. I’m known for my porkie penchant and my beefy boldness and venturing into foreign land was a bit intimidating for a non-vegetarian like me. The menu is extensive and offers some dishes whose names will sound familiar: General Tso (veggie chicken or crispy tofu) and Moo Shu Veggie Chicken.

Veggie Heaven

Tom Yum Soup

After several visits by the friendly waitress prompting me to order, I quickly requested a Ton Yum soup to get my order started and continued perusing the entrées. This isn’t the soup with layers of tart and spicy flavors found at Thai restaurants, but a cup of soup with cabbage pieces and lackluster flavors. A small bowl of pickled cabbage is served complimentary and it had the right level of tartness one would expect.

I love tofu and veggie stir fry so I was tempted to take the easy road and order something along those lines, but instead, I selected the Black Mushroom Supreme ($12.95 off the regular menu). Black mushrooms are stuffed with a minced adamame and “chicken” filling and served over wilted mustard greens and adorned with giant, candied walnuts. The dish was satisfying and the mushrooms offered a meatiness that I appreciated and was taken aback by. The sesame sauce the dish is served with is overly sweet and could have used a dose of acidity or heat to balance it out. Pretty great plate of food nonetheless.

veggie heaven

Black Mushrooms

Some of the dishes I’d like to try on future visits are the Shredded Heaven ($12.95), tofu skins wrapped with shredded snow peas, bean sprouts, carrots and black mushrooms served with peanut sauce, or the Spicy Girl ($14.95), vegetarian chicken strips, green and red peppers, onion, fresh asparagus and garlic in a Hunan sauce.

Veggie Heaven also offers an extensive sushi, sashimi and rolls selection including some usual suspects and some creative options like the Fireball Roll ($7.95), spicy tuna, avocado outside with the chef’s spicy Thai sauce. There are eight noodle soups to sample too.

Lunch specials are available Monday through Friday from 11:30AM until 3:30PM and on the weekends from 12PM until 3:30PM. The dishes are nearly half price during those lunch hours and each entrée is served with an egg roll, a choice of soup and rice.

Delivery is available to Denville, Boonton, Rockaway, Mountain Lakes and certain surrounding areas.  ($20 minimum, $2 delivery charge will apply for orders under $30). There are Veggie Heaven locations in Teaneck and Upper Montclair also.

If you enjoy Asian food and are looking for a healthy and tasty alternative to the run of the road options in Morris County, give Veggie Heaven a try.

57 Bloomfield Avenue, Denville, NJ 07834. Tel: (973) 586-7800.

Cheers,

Veronique

Filed Under: Cuisine Type, Restaurant Reviews, Vegetarian Tagged With: , , , ,
4 June 2013 Montclair Food & Wine Festival Gala Dinner

Montclair Food & Wine Festival Gala Dinner

June 4, 2013 By
Culinariane Halibut

Culinariane Halibut

Sunday night, I attended the first annual Montclair Food and Wine Festival Gala Dinner held at the Women’s Club of Upper Montclair. The upscale event, for which I was a guest of Devil Gourmet, one of the event sponsors,  featured some of Montclair best culinary talents and showcased fabulous wines by Amanti Vino, Montclair’s premier wine store.

The dinner was a six-course food extravaganza that encompassed the following menu:

Pig & Prince Amuse-Bouche

Pig & Prince Amuse-Bouche

Amuse Bouche by Chef Mike Carrino of Pig & Prince Gastrolounge

Deviled quails egg, cornichon, sriracha, “PB+J” stone fruit and pistachio butter macaroon, Ahi Poke, avocado mousse, Tokyo green onion, Petite porc pâté en croute.

Wine Pairing: OCD Riesling 2010 SRP $14.99

Orange Squirrel Duck and Oyster

Orange Squirrel Duck and Oyster

First Course by Chef Francesco Palmieri of The Orange Squirrel

Warm Pickled Oyster Mushroom, Duck Confit and Chilled Oyster with Green Apple Fennel Mignonette.

Wine Pairing: My Essential Rose 2012 SRP: $15.99

Second Course by Chef Ryan Depersio of Fascino

Crab-Scallion Agnolotti, Clam-Herb Broth.

Wine Pairing: Moulin de Gassac Guilhem Blanc 2011 SRP: $10.99

Fascino Agnolotti

Fascino Agnolotti

Third Course by Chef Ariane Duarte of Culinariane

Pan Seared Halibut, Bacon Lardon Corn Chowder, Pea Tendrils.

Wine Pairing: Capiaux “Chimera” Pinot Noir 2011 SRP: $31.99

Highlawn Pavillion Short Ribs

Highlawn Pavillion Short Ribs

Fourth Course by Chef Mitchell Altholz of Highlawn Pavilion

Duo of Grass Fed Boneless Short Ribs and Côte de Bœuf with Celery Root Puree, Brunoise Vegetables and Early Summer Truffle Sauce.

Wine Pairing: Jean Edwards “Stagecoach Vineyard” Cabernet Sauvignon 2009 SRP: $64.99

Blu Caramel Panna Cotta

Blu Caramel Panna Cotta

Fifth Course by Chef Zod Arifai of Blu

Caramel Panna Cotta with Banana Juice & Black Pepper Crumble.

Wine Pairing: Echeverria Late Harvest Sauvignon Blanc 2007 SRP: $19.99

BallroomCoffee: Java Love Coffee Roasters & The Chocolate Path

Wonderful olive oil was provided by Olive That! And More and I’m looking forward to visiting Jen O’Sullivan’s store in the next few weeks.

The event was attended by who’s who of Montclair and Essex County and I’m hearing a second annual event is in the works. Connect with the Montclair Food & Wine Festival on Twitter and Facebook to be in-the-know about the 2014 event.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Other Neat Things, Restaurant Reviews Tagged With: ,
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