Broadway Dog House Enters The New Jersey Hot Dog Battle Royal

As I press onward through this daft adventure called life, I find my palate is slowly getting more and more discerning.   I am further compounding this issue by actively endeavoring to hone it like a Shun blade in a feeble attempt to become a better foodie.  Due to my hobby, turned unpaid part-time job, I feel it is my duty to be able to dissect a dish mentally, and pick out even the subtlest of flavors.  This process has consumed me.  With every article I write, dish I cook, beer I sip, and plate I eat I fall farther down the rabbit hole, and I have now realized that I can get out.

Like a naked picture of your grandma that you find stashed in the attic in your grandfather’s army foot locker.  There are things you can’t un-see… or in my situation un-taste.   Since I started this blog I have sought out the best tasting food and drink that I could find, and as an unfortunate by-product my brain, belly, and taste buds have all united against me.  They not only crave this inspiring flavor, but they damn well expect it.

I no longer can rock a gas station taco and chug an Old E 64, before suiting up to play a baseball game in the hot July sun.  Call it getting old, call it selling out, or call it becoming refined, I have lost my love for almost as many foods as I have found over these years.

However, there is one particular food item I will never turn back on, no matter how much foie gras and Farmhouse Ale I consume.  Usually, and lovingly described as lips and ass stuffed inside the small intestine of a completely different animal.  This description should, but hardly ever does, scares anyone away.  I am of course speaking of the pride of American cuisine, the mother F’in HOT DOG!

Now, if you grew up in New Jersey, specifically the Bergen or Passaic County area, you know that the Hot Dog business is serious business.  Debates, arguments, even fisticuffs, have been known to break out at bars throughout this region when the topic of who makes the best dog is brought up.  I myself, am a Rutt’s Hut nut, but I appreciate all the old school joints; Johnny and Hanges, River View East, The Hot Grill, The Fireplace, Jimmy Buff’s, Hot Dog Johnny’s, etc.

With that said, when a new hot dog establishment sets up shop in my neck of the woods, I begin to salivate like one of Pavlov’s puppies.  My imagination begins to run wild, pondering the possibility of finding my new favorite dog.  Will they fry them, boil them, or grill them.  Will the cover them with chili and cheese, or will the dog bark for itself.  The prospects are seemingly endless; which leads to a fixation, that becomes a hankering, which turns into a craving, and finally manifests itself as an obsession!

Welcome To The Dog House

As if my beer soaked cerebral cortex was following the Fight Club Penguin’s wacky ass recommendation, my mania caused me to slide into a momentary lapse of Hot Dog dementia. I rode this metaphorical pork fat laden slip and slide all the way to Broadway Dog House, located at 27-03 Broadway, in Fair Lawn, New Jersey.

Can I take your order?

From the moment I walked into Broadway Dog House, I knew I was going to love it.  Memories of all the hot dog joints that I traveled to in the past gently washed over me.  The smell of the fryaltor alone was enough to conjure warm fuzzy recollections of Texas sauce, family meals, homemade relish, and long Sunday drives.  In short, if Broadway Dog House was on Tinder, I would swipe to the right so hard and fast that the app itself would file a restraining order on their behalf.

As I mentioned earlier, my roots are at Rutt’s, so I tend to favor dogs that have been bathed enthusiastically in sweet-sweet glistenin’ oil, as the lord intended.  Luckily for me, this is an option at Broadway Dog House.  However, unlike the old school joints that tend to treat boiled and fried like the dark side and the light side of the force, Broadway Dog House is all about the compromise.  Meaning, that since my heathen of a wife is not on team fried goodness, she was able to order her hot dog cooked in the more traditional, albeit wrong way.

Normally, the first time visiting and establishment like this, I would keep my order very simple because I want to taste the dog itself.  If an establishment uses sub-par pups, I am out.  However, as I was pondering my order, one specific menu item grabbed my attention and when it was my turn to order I opened my mouth and there was nothing I could do but speak its name… The Deep Fried Bacon Dog!  Kat followed the ordinary plan and requested a basic hot dog, but opted to add Broadway Dog House’s secret sauce instead of her usual ketchup.  We also ordered a Chili Cheese Dog, cooked heretic style, so Kat and I could share it.

Look at that sweet-sweet beautiful bastard!

In true Hot Dog joint form, our order was ready in no time and we were able to dive into our dogs.  Listen, I fully understand I am an easy mark.  I am like a wide-eyed Wisconsinite walking through downtown Paris near the Eiffel Tower, when it comes down to this particular fare.  With that said, because I love this shit so much, I know a good dog when I bite into one, and this my friends is a good damn dog!

Let’s discuss why, shall we.  A strong hot dog is like a solid house, it all starts with the foundation.  In the Hot Dog world that means good bread equals a good start.  Broadway Dog House apparently knows this decree, and have chosen the perfect bun to house their delicious meat stick.  The bun cannot be too large or the purveyor risks detracting from the flavor of the dog.  It can’t be too small either or the weight of the dog and the toppings could compromise the bun’s structural integrity leading to what we in the business call a dog-gone tragedy.   Alright, no one calls it that, but I really love puns, so freaking deal with it!

Working from the ground up, the next stop on this Hot Dog train of knowledge, is the Hot Dog itself.  NOT ALL HOT DOGS ARE CREATED EQUALLY!  Depending on how the dog will be prepared and what style you are going for, the choice of the dog is some pretty important shit.  Since Broadway Dog House rocks two distinct styles they had to choose their dogs wisely, and once again they excelled in this category.  The dogs were packed with flavor and even the one that was not fried had a solid snap to it when bit into.

The final element that must be discussed when constructing this illustrious snack is of course, the toppings.  This is where the magic happens people.  Assuming that one has heeded the aforementioned caveats, we should now have the perfect canvas to create a glorious meat monument.  If a structurally sound, fresh bun seamlessly snuggling a high quality, properly cooked, Hot Dog, doesn’t arouse your inner Bob Ross, you may very well be dead inside.  Whether, you are a simple Ketchup or Mustard type like Kat, or a balls-out topping fiend like me, there is something quite enjoyable about the customization of this amazing treat.

I digress… My diatribe about the perfect pup may be coming to an end, but I still have a bit to say about the Dog House on Broadway.  I did not confirm my suspicions and I don’t want to accused by our president for being fake news; but I believe Broadway Dog House actually uses two different brands of hot dogs in an attempt to achieve hot dog nirvana.  One for frying and one for the ones that are cooked wrong.

Even when they are cooked wrong they taste right!

I, of course had to steal a bite of Kat’s before she finished it and I was glad that I did.  The secret sauce is very similar to Big Mac sauce, just fresher, and I assume without the crack-cocaine that is obviously put in all the food served at McDonald’s.  I will admit the hot dog itself was pretty damn tasty, I mean I am still on team Deep Fry, but I no longer despise those who are not.  I don’t mean to be hyperbolic, but I think this Hot Dog might have saved our marriage!  Okay, of course, I mean to be hyperbolic, I am a writer, that is what we do.

Here Chili, Chili, Chili

As for the Chili Dog, I usually don’t cheat on my true love, the Texas Dog, with its meatier more voluptuous cousin, but as they say, chunky sauces need lovin’ too.  The key to a good Chili Dog is simple, respectable chili.  It appears that Broadway Dog House grasps this basic concept because they did not just spoon some Hormel on top of their artfully prepared Hot Dog.  It seems they are using what I believe to be homemade Chili, or at the very least a high quality knock off.

Broadway Dog House sells other things than hot dogs of course.  Sliders, sandwiches, and traditional sides are a few of these items, and I am sure I will eventually eat them all.  However, one thing is for damn sure, every time I walk through their door I will be ordering at least one, DEEP FRIED DOG!  In my opinion, Broadway Dog House is a serious contender in the battle royal that the New Jersey Hot Dog scene is, and from my perception, always been.

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T-Pain Directs The Blue Collar Foodie To Kimchi Mama

If you are a true foodie, seeing a new and interesting restaurant open its doors in your neighborhood probably makes you about as happy as a trippin’ hippie at a Dead concert.  The other day I was driving home from work and took an unexpected detour to avoid a huge accident, thanks to my navigator T-Pain on Waze, and I passed a sign I did not recognize.  My foodie radar began to ping and the bleeps, sweeps, and the creeps directed me to further investigate this new eatery.  As I drove past I was able to catch the name of Fair Lawn’s newest establishment, Kimchi Mama, and I knew I would be eating there in the near future.

A few days later Kat and I were tired and hungry after a long hike in the Ramapo Mountains and we decided that we needed to eat something before we continued the rest of our day.  After a brief discussion it became apparent that Kimchi Mama would be the perfect restaurant to fill the void in our bellies and we were excited to give it whirl.

Welcome to Kimchi Mama

Welcome to Kimchi Mama

Parking is slightly rough because Kimchi Mama is located at 7-09 Fair Lawn Ave., Fair Lawn, NJ and there are several other businesses that are located on that stretch of the road.  However, since we had our pups in tow and it was stupid hot that day, Kat stayed in the car with them, so I could park in the Chase parking lot, across the street.

As I entered Kimchi Mama I noticed that there was no seating in this restaurant, so plan to take your meal home with you or drive a few blocks to the park and chow down alfresco style.  I was greeted immediately when I entered by, who I can only assume, is The Kimchi Mama, and she was very personable and welcoming.

Furthermore, she was extremely knowledgeable, considering there were a few things on the menu that I not only could not pronounce but I would have had to google the shit out of to find out if they were vegetable, animal, or mineral.  She was very good at recognizing that although I was adventurous, I needed some assistance throughout the ordering process, and she was patient to boot.

After speaking to her for a brief period of time, I contacted Kat and like a coach devising a plan during a timeout, we quickly mapped out our meal.  By the way, I want a white board with the outline of a belly on it so at a restaurant I can huddle up my friends and devise a true food play.   Patent Pending, don’t steal my ideas you jerks!

We decided to rock Dukbokki, Pork KimBap, and a Vegetable Pajeon Pancake for our appetizers and a large order of Dwaeji Galbi (Korean Spare Ribs) for our main meal.  Since it was our first time there we were unaware of the portion size and we had the hike hunger, so we decided to go big.  Don’t judge us!  Think of our gluttony as your research!

We knew we were ordering big, but we did not realize just how big.  The amount of food that was handed to me from THE Kimchi Mama was unexpected and extremely appreciated.  When we arrived home we began to unpack the two bags of food that were wafting a wonderful smell throughout my house.  I had to fight the urge to attack the first thing out of the bag with a fork with a determination that few have ever summoned.

Doo-Dads, Whazits, and Awesome Sauce!

Doo-Dads, Whazits, and Awesome Sauce!

Not only did we receive all the things we ordered but there were several small containers of pickled doo dads and spicy awesome sauce, scattered throughout the bag.  Not to mention the rice, Miso soup, and of course the Kimchi that also made an appearance.  Altogether, Kimchi Mama hooked us up with quite a spread for under 40 bucks, and that is how we like to Roll!

Pancakes... Pancakes...Pancakes! The Rockland Boulders fans know what I am talking about.

Pancakes… Pancakes…Pancakes! The Rockland Boulders fans know what I am talking about.

We decided to take the pancake for a test drive first.  If you like the Scallion Pancakes that are on the menu at your local Chinese Take-Out spot, you need to order this immediately.  The texture was a perfect combination of crunchy and chewy, and the heaps of vegetables contained in the pancake added a wonderful roasty and earthy flavor.  When paired with the sauce that we believed it should be dipped in, a dark soy-like liquid, all the flavors melded together to create an umami grenade of sheer delight.

Porky...Pork...Pork... I love Pork!!!

Porky…Pork…Pork… I love Pork!!!

Next up, in our marathon of eating was the Pork Kimbap.  Basically, this tasty treat is a pork sushi roll, but have no fear the pork was cooked.  As you can see from the picture above this dish was beautiful, what you can’t tell, is just how tasty this treat was.  Stupid future, get on that stuff, Edible 3-D Printing, make it happen.

Miso Hungry!

Miso Hungry!

As our bellies began to fill, we decided to clean our palates and take a breather from solid food before continuing this ambitious feast.  We slowly sipped our Miso Soup and discussed our battle plan to destroy the rest of the food that littered our table.  The soup was a wonderful intermezzo and was on par with most Miso that one could procure from a high-end Chinese Food Restaurant.

When in doubt...Try it out!!!

When in doubt…Try it out!!!

We moved on to the Dukbokki, and with limited knowledge on what we were about to eat, we deiced to forego the Googling and dive right in.  I fell in love at first bite!  On the menu this dish was described as Rice Cakes, Fish Cakes, and Onion stir fried in a sweet and spicy Korean pepper sauce.  This cup of amazing, was slightly fishy, slightly spicy, and when poured on top of the rice was all sorts of awesome.  Each forkful brought new flavors and interesting textures that made this dish my favorite thing we tried, thus far.

Adam would have never given up one of these ribs! #SorryEve #NoMoreHumans #MoreRibs4Adam

Adam would have never given up one of these ribs! #SorryEve #NoMoreHumans #MoreRibs4Adam

I had to put the stipulation of thus far in the paragraph above because we tried our main course directly after the Dukbokki, and holy hell I was impressed by these meaty bone-in tidbits of yummy.  By themselves they were tasty, but when wrapped in the provided lettuce and slathered in the sauce we were instructed to pair them with, they entered a whole new level of flavor country. A region of savory that I do not believe I had ever visited before.  It was as if Kat and I were Lewis and Clarke, and this dish was 100 miles west of the Mississippi River.  If you venture to Kimchi Mama, and you should, make this dish your first choice and I guarantee you will return.

The moral of this story is, when T-Pain tells you to make a left, you make a damn left, because you never know where the road may take you.  My detour directed me to Kimchi Mama and for the foreseeable future, I will be taking this detour quite frequently.  The service was wonderful, the food was amazing, and you can’t beat the price point.  “In a quarter of a mile, Amaze-balls!”

Kimchi Mama’s menu can be found on their Facebook page and on GrubHub.

Casa de la Trova Rocks Authentic Cuban Food In Fair Lawn, NJ

If you read my blog often, you should already know how I feel about restaurants serving their final dish. Opening an eatery requires a tremendous amount of hard work and Rocky Mountain Oysters the size of Dolly Parton’s best attributes. Unfortunately, the sad truth is that within three years of realizing their vision almost sixty percent of owners are forced to close their doors for good. If you are a foodie, this statistic should be seared into your brain like the flesh of a perfectly prepared filet mignon. This figure quite simply haunts my dreams because I realize that at any given time one or more of my favorite epicurean harbors could disappear overnight, much like Paula Deen’s career.

This depressing statistic is one of the main reasons I got into blogging in the first place. I have made it my mission to not only climb on a soapbox and promote the local restaurants that make my taste buds dance like Shakira, but to additionally place this soapbox on a rooftop called the internets and shriek louder than these goats in order to keep remarkable eateries from failing.

Welcome to Casa de la Trova

Welcome to Casa de la Trova

One such restaurant that recently moved into my neck of the woods, taking over the location of a quaint crêperie that could not gain traction in the fickle world of food that is Bergen County, is Casa de la Trova Restaurant. This charming authentic Cuban Restaurant located at 12-56 River Road, in Fair Lawn, NJ not only serves some of the tastiest Cuban Cuisine in the area, but the wait staff is warm, welcoming, and super friendly to boot. Casa de la Trova is indubitably an eatery that every gourmand in Bergen County should visit and endorse because restaurants like these are about as rare as a Soccer player without a douchetastic haircut.

Casa de la Trova, being the new girl in town, has been getting slightly busy recently, so Kat and I made a reservation, which I recommend in order to avoid a wait. Another piece of information that you should know prior to making your way to Casa de la Trova is that they are B.Y.O.B., which is always appreciated by this Blue Collar Foodie. If you are reading this on your way there, relax, I got your back. Less than a block away at 13-05 River Road in Fair Lawn is a well-stocked liquor store named B & B Liquors that offers a great selection of wines and some pretty serious craft beers. As for the wait, I would not let it scare you too much, worst case scenario you can sit outside at one of their few outdoor tables and people watch until your table is ready.

BYOB!!!

BYOB!!!

Since we were good little foodies and had a reservation, we were seated and handed our menus as soon as we entered the restaurant. Kat and I take food pretty seriously, if you hadn’t noticed, and ordering can be a painstaking and perilous process when we go out together. Choosing what to eat is not a sprint with us, it is a marathon, and in order to shave some time off this lengthy procedure we have taken to doing some light research prior to visiting a new restaurant. Thanks to the interwebs, 9 out of 10 restaurants have their menu located on their website which allows us to narrow our dinner choices down before we even enter the restaurant and barring any specials that blow us way we are usually able to make a decision in the time that it takes a normal human being to choose their food.

Even though we did our homework, we always take one more glance at the menu just to be sure we did not miss anything. I know we are crazier than the Gary Busey tripping face on peyote while huffing paint, but if we can accept it, so should you, you judgmental prick! Satisfied with our choices, we ordered the Plato al trovador as an appetizer which was described as Croquetas, Papa rellena, pollito frito, tamal cubano, chorizo gallego & Carne frita tostones y maduros. Now if you are anything like me, and by that I mean a unilingual Caucasian that has failed every language course he has ever taken, the description above meant about as much as the following sentence would mean to Paris Hilton; Capitulation propagated by undeniably bureaucratic socioeconomic processes undoubtedly precedes collegiate admittance. Lucky for us, our trusty waiter was there to not only translate for us but to also ensure us that ordering this item was a wise decision.

As for entrees, I decided to go with The Pargo al Caribe which was described as a whole Red snapper cooked in a pot with jumbo shrimp & mussels topped with homemade wine & vodka sauce, and Kat chose the Pollo al Ajo, which was described as chicken on the bone sautéed with Spanish seasoning and lime juice topped with a homemade garlic sauce. With our order on its way to the kitchen, I poured a drink for my date, and we proceeded to have polite, mature dinner conversation about anything other than food while we awaited the arrival of our appetizer… who am I kidding, we talked about all the delicious food that was about to hit our table followed by a few minutes of off-colored jokes.

Plato al Trovador

Plato al Trovador

Within minutes, our appetizer arrived, and we were not only impressed by the extremely generous portion size but also the astonishing aroma that was arising from what appeared to be a gigantic plate of fried awesomeness. With the methodical, somewhat obsessive-compulsive, precision of Dr. Sheldon Cooper , Kat and I split each portion of every item and tried them at the same time in order to compare notes. Some of the highlights for this dish were the Tamale that was expertly prepared in a corn husk and delivered the perfect combination of texture and taste. Then there was the Chorizo which was bursting with flavor and amazingly crispy. We also thoroughly enjoyed the Papa Rellena, which is a potato ball stuffed with beef, and the small fried pork nuggets that tasted even better when dipped into the garlicky sauce that was served with this wonderful dish.

Are you ready for your close-up Mr. Plato al Trovador

Are you ready for your close-up Mr. Plato al Trovador

This appetizer was absolutely brilliant. I could write a paragraph on every single succulent morsel that appeared on that plate, but then this post would be 3,000 words long and no one wants that. What I will say is that this dish could easily feed a table of four, and if you find yourself looking for an appetizer when you visit Casa de la Trova, this is the beast for you!

Pargo al Caribe Close-Up

Pargo al Caribe Close-Up

After we devoured our appetizer, our entrees were served shortly after. As my plate was delivered, I was taken aback by the beautiful presentation of the whole fish, mixed seafood, and salad greens. Upon seeing this plate, I could tell that Chef Juan Ayala takes pride in each dish he prepares, which in a world full of cookie cutter chain restaurants, is a welcomed change.

Say Hello To The Pargo al Caribe

Look at that fish!

Not only was this dish beautifully prepared and plated, it was cooked to perfection. The flavor was spot on, and the small slots that were cut into the snapper made it tremendously easy to eat. Plus, the addition of the shrimp and mussels just added to the personality of this dish, not to mention the value.

Casa de la Trova Pollo al Ajo

Pollo al Ajo

 

I was too busy paying attention to my plate to realize that Kat’s dish nearly looked and smelled as good as mine. If you ever meet my wonderful wife, you should thank her, not only does she edit my pieces before I throw them into cyberspace, but she also lets me try every dish she gets in order to properly review the eateries we frequent. I am pretty freaking happy that this rule exists because not only was the chicken damn near fall off the bone tender, the sauce was good enough to make a politician tell the truth.

Casa de la Trova Salad And Rice

Casa de la Trova Salad And Rice

Each of our entrees came with a rice of our choice and a small side of salad greens. The rice by itself was good, but considering we were in a Cuban Restaurant I expected as much. However, Kat had the excellent idea to pour her chicken sauce on the rice, and it stepped the side dish to a whole new level.

If it was not obvious, or you just skipped reading the words of this article and looked at the food porn, Kat and I enjoyed our visit to Casa de la Trova Restaurant. The employees were simply wonderful from the smile we received when we entered the door to the helpful assistance we received when we needed it throughout our meal. In addition to the staff, every bit of food that we tried at this establishment tasted as good as it looked, and it looked as good as it tasted.

So grab a few comrades, sorry I could not go an entire article about a Cuban restaurant without any communist jokes, and a couple of cold ones and find your way to Casa de la Trova. The more we as a foodie community support the local eclectic restaurants that move into our neighborhood, the more unbelievable restaurants will call the 201 their home!

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The Blue Collar Foodie’s New Meatball Obsession!

For some people the mere utterance of the word meatball can conjure amorous memories of Sundays gone by.  These reminiscences most likely depict Grandma, all 5’2” furious inches of her, hard at work in the kitchen, while the entire extended family waited in anticipation for the meal that created such an aroma throughout the house that lingered until damn near Wednesday.  Most likely if you grew up in a family like this, you send a malcontented glare in the direction of anyone that suggests the idea of ordering a meatball from at a restaurant knowing that it can never be close to these angelic savory balls of meat that are on a pedestal in your mind, and so if I proposed the notion of buying one from a kiosk in the mall, you would probably want to punch me in the face.  Well, get your fists ready friend, because I am willing to take a punch if it means that you will give Meatball Obsession, a brand new meatball centric foodie cart located in the Garden State Plaza Mall in Paramus New Jersey, a whirl.

Meatball Obsession Logo

The Logo

Meatball Obsession technically started in 2008 in New York City, but its true origins date back to when Dan Mancini’s, the founder of Meatball Obsession, assisted his Grandmother in a Brooklyn, New York kitchen while she prepared authentic recipes from Bari, Italy.   These cooking sessions ignited a passion for cooking within him that could not be extinguished.  So much so that even though he worked in the apparel industry for 25 years, he decided to abandon that profession in order to dive into the often unrelenting world of food service.   Lucky for us, over the years Dan kept his Grandmother’s recipes alive and well in his own kitchen, and therefore we now get to experience the greatest meatball that Dan has ever tasted.

I have to admit, as my wife, Kat, and I were on our way to Meatball Obsession I was slightly apprehensive.  I am The Blue Collar Foodie and all, but purchasing meatballs from a kiosk is as unsettling as buying American made electronics.  As we approached the cart, which is located near the Cinnabon (See Map Below), the fragrant smell of the simmering sauce guided me towards our destination and with each step my worrying seemed to dissipate.  Even though my olfactory senses were being bombarded by every other malodorous mall scent, I could still make out the marvelous aroma of Meatball Obsession’s Sunday Sauce, and that made me feel much better about the meal we were about to partake in.

The Treasure Map

The Treasure Map

When we arrived at the Meatball obsession Cart we were greeted by a welcoming staff that seemed genuinely excited to be a part of this newfangled foodie movement.  Furthermore, since it was the grand opening we were also received by the owners of Meatball Obsession and I got to speak to both of them for a little while about their new endeavor.  Just from speaking to them for a short period of time, it was obvious to tell that they are passionate about the food that they serve and the business that they run, which is an often overlooked integral part of a successful food establishment.

Meatball Obsession Kiosk

Meatball Obsession Kiosk

Meatball Obsession specializes in, wait for it, Meatballs, and therefore even though they serve a few other items, the menu mainly consists of their Meatballs and Meatball related accoutrement.   Additionally, Meatball Obsession is not your ordinary Italian Restaurant and therefore the ordering process is somewhat different than what you may be used to.  You don’t just order meatballs at this establishment, you create custom made meatball sundaes tailored to your specifications. This ordering process is broken down into three fun and easy steps that the extremely helpful staff will guide you through if you are a rookie, as I was:

Meatball Cup

Ordering is only half the fun!

Step One:  Indulge Your Obsession:   In other words choose which type of meatball(s) you would like to tantalize your taste buds with.  They offer Beef, Turkey, Chicken, or Pork Sausage which can be mixed and matched any way you would like.

Step Two:  Choose Your Culinary Vessel and how large     you want it to be:  The tasty meat morsels that Meatball Obsession serve can be served in a cup or in an “Original Pocket Sandwich.”  Both options are served with their special Sunday Sauce and the amount of meatballs that you ask for.

Step Three:  The toppings!  This is by far my favorite part of the ordering process, and in my opinion what makes the Meatball Obsession experience unforgettable.  Meatball Obsession offers a wide variety of toppings that you can pair with their already flavorful meatballs to create your very own Meat Sundae.

Kat and I stumbled and bumbled our way through this process, changing our minds not once but three times, until we were finally satisfied with our order.   I decided to get three different meatballs, 1 Beef, 1 Turkey, and 1 Pork Sausage in a cup topped with Ricotta, Parmesan, Romano, Mozzarella Pearls, and Basil Olive Oil for $11.00 and Kat decided on one turkey and one beef meatball topped with 24 month aged Parmigiano-Reggiano and gnocchi for $9.50.  While our concoctions were being assembled, we were informed that even though the idea behind Meatball Obsession’s containers, whether you chose the cup or the sandwich, were meant for people on the move, they are also going to provide seating for individuals that want to enjoy their meals sitting as opposed to walking.

Meatball Obsession Close Up

Cup of Yummy!

After receiving our cups full of yummy, Kat and I took our first forkful of Meatball Obsession together and it was magical.  If we were in a movie, as we chewed that first bite a melodic tune would have played over a slow moving montage of all the disappointing meatballs that I have eaten in my life, culminating in the triumphant rise of the music as I ate this very meatball.   A meatball, with so many layers of flavor, the perfect consistency, and that was swimming in a hearty marinara sauce that is literally so good that I would give up bacon for a year, just to get a peek at the recipe.   If this was not enough, the toppings paired flawlessly with the meatballs and sauce and brought the meal to whole other level.  After we were done devouring our meatballs, we then used the included side bread to sop up as much sauce as we could, and when our bread supply was depleted we just settled on spooning the sauce into our mouths until every last drop was gone.

Cup of Yummy 2:  The Rise of the Gnocchi.

Cup of Yummy 2: Rise of the Gnocchi.

Meatball Obsession also offers a variety of beverages to wash down your tasty creation with.  For the unadventurous, one can order Coca-Cola or Bottled Water.  If you are feeling somewhat frisky, you can go with a San Pellegrino Soda or even better a Manhattan Special Soda in a variety of flavors.  For the true Old World New York experience however I highly recommend a traditional egg cream, created with seltzer and U-Bet Chocolate Syrup.   They also offer a fresh made cannoli that is not filled until you order it, which are imported from Brooklyn, if you are in a decadent mood.

Egg Cream

Egg Cream!

I understand that YOUR Grandma, Nonna,  Bubbie, MomMom, or whatever the heck you call her makes the best meatballs on the planet, with YOUR Mother coming in a close second, but if you are interested in trying the third greatest meatball that you will ever taste, you should make your way over to Meatball Obsession.  I warn you though, once you taste these remarkable spheres of meaty goodness, you may have to lie to your Grandmother on a regular basis, when you say her meatballs are still the best.  You have been warned!

Old San Juan Makes The Blue Collar Foodie Say ¡Wepa!

One of the phenomenal luxuries of living in Bergen County New Jersey is the never ending list of culinary quests that one can embark on, within mere minutes of their residence.  There are very few cuisines that a simple Google search cannot turn up five or more restaurants within a reasonable proximity.  So, when I do have the opportunity to visit a restaurant that is sharing a scarce delicacy that I normally have to venture into New York City for, I get rather excited, especially when I score a Groupon for said indulgence.   The style of gastronomy that I am referring to is none other than Puerto Rican food, and the establishment that is delivering this tantalizing fare to the Bergen County area is Old San Juan, located at 165 Route 46 West in Saddle Brook, NJ.

From the outside, this restaurant seems quite unassuming, mainly due to ear defiling noise and the unpleasant eye contamination that occurs when your next door neighbor is a bustling freeway.   Thankfully, once you enter Old San Juan you are whisked away from this suburban netherworld and brought to a veritable wonderland of peace and tranquility, complete with the heavenly aroma that only accompanies the wonderful cuisine of the islands.  When Kat and I entered the restaurant we were instantly greeted by a smiling face and escorted to our table promptly, which is always appreciated.  Furthermore, the modern, fresh, and clean interior design seemed to comfort Kat and I, almost immediately.

Old San Juan

Old San Juan Exterior

Once we were seated we were given menus from our waitress and she took our drink order as well.   Old San Juan, like most non-chain restaurants in New Jersey does not have a liquor license but they do allow you to bring your own bottles of wine or beer.  In addition Old San Juan offers an added bonus of B.Y.O.B Sangria, which allows you to supply the wine which they will serve with their own blends of fruits, creating an island inspired cocktail that pairs perfectly with Puerto Rican Food.   Kat and I perused the menu and after some serious deliberation we made our selections and signaled the waitress to join us once again.

If you have ever used a Groupon before you are well aware that there are specific guidelines to follow for each and every Groupon that you purchase and in order to take advantage of the substantial discounts, these rules must be followed.   I always present my Groupon to the server before I begin the ordering process.  The reason I do this, is because some of the regulations can be somewhat convoluted and the wait staff will be able to guide you down the path that allows you to use your Groupon at the end of the night.  There is nothing worse than attempting to pay for a bill with a Groupon and finding out there is an issue with using the deal, because of something you ordered.  Our Groupon stipulated that we could order 1 appetizer and 2 entrees, so we chose the Tostones Rellenos de Pernil , Stuffed Plantain with Pork, for $10.95.  Kat then ordered Churrasco, Skirt Steak, for the reasonable price of $21.95, while I decided upon the Pargo Rojo Entero, Whole Red Snapper, in a garlic sauce, for a sensible $23.95.  Each of our meals came with a choice of rice and beans, plantains, or a salad as a side dish, but considering that going to a Puerto Rican restaurant and opting to not try the rice and beans is tantamount to giving a purple nurple to a UFC fighter, we wisely chose the rice and beans to accompany our meal.

Roast Pork stuffed Plantain

Roast Pork Stuffed Plantain

When our appetizer arrived, I knew we were in for a treat.  Not only was the presentation of this traditional Puerto Rican dish exquisite, it smelled so damn good I almost divorced Kat on the spot so I could marry the chef, regardless of his or her sexual orientation.  Kat and I each took a forkful of the mountain of roast pork that was erupting out of the crispy fried plantain, which soon joined the pork on our fork, and took our first bite in unison.  The noises that we made after that first bite are usually heard in sleazy hotel rooms located on highways, not restaurants, but we did not care, because it was that good.  The textures married perfectly with each bite while the flavors hopped, skipped, and jumped across our taste buds.   When our waitress delivered our appetizer she pointed out that our table was equipped with homemade hot sauce that she warned was very hot.  Kat and I might as well be the co-presidents of the Hot Sauce Fan Club, so we did not heed the waitresses warning at first and added a little bit too much hot sauce to one forkful of yummy which started a five alarm fire on our tongues that was not easily quenched.  After our battle, we experimented with different amounts of this forceful yet flavorful sauce and found just the right quantity to use, which added tremendous taste without scorching the earth.

Skirt Steak With Chimichurri Sauce

Skirt Steak With Chimichurri Sauce

Shortly after we finished our appetizer our main courses arrived.  As our dishes were delivered, we noticed that once again the presentation was lovely and the portions were generous to say the least. Kat’s skirt steak was at least 12 ounces and my Red Snapper probably weighed in at 2 pounds.  Kat and I began to eat our entrees and all semblance of conversation ceased for at least 5 minutes.  We were mesmerized by the food that was brought to our table.   My fork tender, juicy, Snapper was swimming in a butter garlic sauce that heightened the snapper’s natural flavor tenfold.   Kat’s expertly prepared, tender steak was served with a Chimichurri sauce that was delicate yet delicious, not overpowering like so many others I have tasted.  As for the rice and beans, it would not be a complete Puerto Rican meal without them; they were the perfect side dish to an amazing meal.

Red Snapper With Garlic Sauce

Red Snapper With Garlic Sauce

If you are like me and you are looking to explore the world one plateful at a time, I highly recommend Old San Juan.  Everything we tried was terrific and prepared exactly how we asked for it.  In addition, even without the Groupon, the prices are reasonable and the service was fantastic.   In the lovely words of the land that inspired this beautiful meal, ¡Wepa!

 

Puerto Rico

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