The Blue Collar Foodie Visits Tierney’s CopperHouse in Fairfield, NJ

One of my favorite aspects of being a food blogger, or Gastronomer, is the fact that I get to chat about food all the time.  Food is something that I can talk about for hours on end and never get tired of telling tales of the perfect steak I once had in Nebraska, the greatest hot dog I ever ate in Chicago, or the time I ate nothing but meat at a Brazilian Barbecue spot in Newark for three hours straight.  These conversations usually lead to an enjoyable night of drinking and reminiscing, but they sometimes result in a wonderful payoff for this aspiring epicurean author.  In the midst of participating in these hedonistic, often embellished, tit for tat dialogues, if I am lucky one of the contributors might bring up a new restaurant that is not on my foodie radar.  When this happens, I can’t help but get excited because I have been doing this for quite some time now and finding eateries that inspire me is about as easy as combing the desert, for a princess, with an afro pick.

SpaceballsTrooper

Combing The Desert

This wonderful happenstance occurred the other night while I was out at a bar with friends.  Due to the fact that much like beautiful women and rich men, foodies tend to hang out with other foodies, our conversation soon turned to edibles, and we were immersed in a round of culinary “fish stories.”  During this sybaritic discussion, a friend of mine began talking about a Dry Aged 48 Oz Porterhouse they had heard wonderful things about that is served at a restaurant in Fairfield, NJ by the name of Tierney’s CopperHouse located at 4 Little Falls Rd. After hearing my fellow foodie friend describe this colossal slab of meat with adjectives that I have only seen on bathroom stalls of bars of ill repute, there was absolutely no way I was not going to pay the CopperHouse a visit.

Tierney's Copper House

Tierney’s Copper House

Considering, the Googles is the Watson to my Sherlock, I consulted it immediately.  While my 3G did my research for me, I found that the reason that Tierney’s CopperHouse was not on my radar was not because my radar lost its bleeps, sweeps, and creeps, but rather because Tierney’s CopperHouse just opened in April.  With that in mind, the fact that their fare was already being strewn about in epicurean blitzkriegs, like gourmet grenades, said something about this fledgling eatery.

As we approached the building, the first thing I noticed was that this was not a small establishment.  The expansive modern exterior looked quite alluring, even in the misty rain that decided to fall on us as we got out of our vehicle.  As we entered the restaurant, we were greeted at the door and escorted through the bar area, complete with a warm inviting brick fire place, into the gorgeous dining room.  Once seated, we were given our menus and we ordered our first round of drinks.  I was very pleased to see that Tierney’s CopperHouse offers a large selection of craft beers featuring some Cricket Hill selections, which are born and raised right in Fairfield, NJ.  This fact alone is worth getting off your couch and making your way to the Copperhouse, considering that Cricket Hill creates some of the finest beers in New Jersey, if not the country, and I am always overjoyed about the chance to drink a fresh draught out of a frosty mug. One great thing about fine dining in New Jersey, and just from the looks of this place I had a feeling I would be dining quite fine, is that the prices of beverages always seem to be much more reasonable than those over the river, and I don’t mean at Grandma’s house.

Warm Inviting Fire Place

Warm Inviting Fire Place

With our drink orders in, it was time we got down to the nitty-gritty, the most daunting task of any meal, ordering the main course.  I attempted to sway my partners in crime to assist me in devouring the TC Family Bedrock Steak, which weighs in at a formidable 64 Oz of meaty goodness, only because it would have been the largest steak I have ever ordered in my foodie career.  Alas, I was only able to convince one of my fellow patrons to join me on a gluttonous meaty adventure and therefore, we decided upon the aforementioned Dry Aged Porterhouse for two, which was accompanied with two sides of our choice, the grilled asparagus and Spinach Mushroom Quinoa, and rang up at $79.00.  Our better halves, that apparently did not want to eat damn near half a cow, opted for dishes that were slightly less excessive but sounded equally as appetizing, electing to order the Free Range Chicken described as an Amish free range half chicken paired with potatoes and asparagus for $19.00 and the TC Chicken Pot Pie described as free range chicken, carrots, Yukon gold potato, peas, corn, pearl onions, with puff pastry for a modest $14.00.

Tierney's Copperhouse Menu

Fancy!

The anticipation of this Fred Flintstone sized steak, which was in my mind carved from the flank of a Brachiosaurus, was causing me to salivate like a Pavlovian test subject.  Each time the kitchen door swung open, I was distracted from our polite diner conversation, in hopes that the server that exited was carrying our savory feast.  Sooner rather than later, my hopes were realized and our table was adorned by a plate that was only matched by the beauty of my wonderful wife. (10 points for me!)  Not to say that the other food that was delivered to our table did not look eye-catching, but I mean, come on people, this was a 48 Oz. Steak I was staring at; it is like comparing other girls to Marilyn Monroe, it is just not fair, not fair at all.  I could barely contain myself through the picture taking phase and almost said the hell with it, and dug in, but I was a virtuous little food blogger, and waited until all the photos were snapped before digging into the pre-cut slices of pure happiness that graced my plate.

48 Oz. Porterhouse Steak

48 Oz. Porterhouse Steak

If the price that I mentioned above frightened you away from ordering this behemoth steak, I want you to know that this steak damn near forced me to reevaluate my frugal tendencies.  Every bite I took was packed with flavor and only made me want to have another delectable morsel.  For those that are not math majors, I alone, ate 24 Oz. of this meatastic meal, and I think I could have eaten 24oz more.  Combined with the side dishes this meal was well worth the price tag and was a feast fit for a king.

The perfect porterhouse bite

The perfect Porterhouse Bite

Even though, it was hard for me to stop partaking in this succulent beef barrage, I had to force myself away to try the other dishes that were ordered.  I was lucky enough to be dining with people that support my gastro gallivanting and they had no qualms about me eating a small portion of their meals to uphold the integrity of my writing.

TC Chicken Pot Pie

TC’s Chicken Pot Pie

I tasted the TC Chicken Pot Pie first and it was delightful.   In my opinion, Chicken Pot Pie is an extremely tough dish to make because it must be perfectly seasoned and have the proper texture in order to really be a respectable dish when surrounded by other high end meals.  Executive Chef Jeff J. Orel has found that balance between comfortable and innovative, which is quite difficult mind you, and served us an amazing Pot Pie.

Tierney's Free Range Chicken

Tierney’s Free Range Chicken

Next up was the Free Range Chicken that was served in its natural au jus.  This dish was not dry, yet still had a crispy flavorful skin.  I have a hard time accomplishing this task cooking one chicken for two people, so the fact that the Chef was able to pull this off while cooking 20 other meals and balancing a whole kitchen staff is a complement to his skill and professionalism.

TC's Cheesecake

TC’s Cheesecake

It may have been the alcohol talking or I could have been a bit meat drunk, but even though I had just eaten two days’ worth of calories in one sitting, I had a hankering for desert.  My tablemates agreed that a nice sweet ending to our dinner would be appreciated, and we decided to share two plates between the four of us.  The dessert we decided upon was a slice of cheesecake that literally melted in our mouths and a chocolate Ganache cake that was so decadent that sugar itself is jealous of it.

Chocolate Ganache Cake

Chocolate Ganache Cake

Tierney’s CopperHouse is a must visit eatery for any foodie in the area that is looking for a cold craft beer paired with a phenomenal meal in a faultless setting.  For those of you that were scared off by the prices of these meals, if you check the menu out on the CopperHouses’ website I assure you, you can find something that is in your price range that will be just as amazing.  There are some restaurants that I eat at that are forgettable, this is not one of those places, after one meal at Tierney’s, I could sense that they are passionate about food, and I will be returning again and again, although next time I plan on conquering the 64 Oz. Bedrock, whether my companions consent or not!

Tierney’s CopperHouse

Address:
4 Little Falls Road, Fairfield, NJ 07004

Hours:

Mon. – Fri. 12:00PM – 12:00AM
Sat. 4:00PM – 12:00AM
Sun. 4:00PM – 10:00PM

Tierney's Copperhouse on Urbanspoon

The Blue Collar Foodie Visits Morris Tap & Grill for a Beer Paired With a Side Of Awesome

If there is one specific type of eatery that exemplifies the Blue Collar Foodie movement that I have been trying to showcase throughout my blogging career it would have to be the Gastro Pub.  These establishments combine good old fashioned blue collar elements with a twist of foodie flair causing epicurean adventurers like myself to flock to them like Charlie Sheen to a dysfunctional twenty- something with daddy issues.  Since this movement is catching like wild fire, it is hard to keep up with all the Gastro Pubs that are popping up faster than a New York Mets fan gives up on the season, but one specific Pub caught my interest a while back and I vowed to pay them a visit.   I am referring to none other than Morris Tap & Grill, located at 500 Route 10 West in Randolph, NJ.

Morris Tap & Grill

Morris Tap & Grill

Morris Tap & Grill has been on my radar since they damn near slapped me sober with foodie brilliance at the Morris Town Beer Fest.  Since that day I knew I needed to make the trek down to Randolph to try the full MTG experience.   So, Kat and I made plans to meet with another Gastro Centric couple, Brian and Kristen, who are from those parts and head over to Morris Tap & Grill for a fun-filled evening of tempting vittles and libations.

When we arrived at the Morris Tap & Grill, I was surprised to hear the harmonious hums of a live band jamming out in the bar area.  Much to my delight the band was playing at the perfect level as to add to the ambience of the restaurant but still allow pleasant dinner conversation at a normal speaking tone.  If you are anything like my past self you may have just shot the computer screen a derision-laden glare in response to that comment, and most likely thought of me as an old fuddy duddy who does not like his music loud anymore.  I assure you, I still feel there is a time and place for loud music, but while I am trying to eat dinner is not one of them, so I was very happy that the Morris Tap & Grill were savvy enough to take that into consideration.

Upon reaching our table and meeting up with our fellow foodies, we were almost immediately welcomed by our server Katrina who offered us our Menu’s and whole hearted greeting, which was appreciated immensely.  I seem to be able to tell a greeting that is laced with contrived emotions, but Katrina honestly seemed like she enjoyed her job and was happy to help us, which instantly set the mood for our dining experience.

Beer Flight

Beer Flight

My first mission when I visit a Gastropub is the challenging task of picking my first beer of the evening.  If you have never been to a Gastropub, you may not have ever had this issue, but once you venture down the rabbit hole that is craft beers you will find that sometimes selecting a beer can be as hard as catching the white rabbit.  So, if you are an over analytical beer fanatic like me and you find yourself staring at an extensive and impressive beer list the likes of the Morris Tap & Grills,  this process could take several minutes and some arduous decision making, which may cause your wife and friends to stare at you with an ominous ire as their stomachs grumble.  Fortunately, Morris Tap & Grill has once again thought of this problematic situation before you even walked in the door, and are nice enough to offer what is known as a flight of beers as the solution.   For anyone that has never had a flight of beer, it is quite simply, four small beers instead of one big beer, which allows you to taste multiple beers instead of only choosing one.  With the knowledgeable assistance of Katrina, I was able to piece together my beer flight and our drink orders were on their way to the bar.

With our first undertaking considered to be success we moved onto our next imperative task of the evening, our meals.   I am not sure what is more comprehensive and grandiose, the Morris Tap & Grill’s beer menu or there dinner menu, but one thing is for certain, they both can make a Blue Collar Foodie salivate like a German Shepard at Pavlov’s B&B.  Since, I knew that I was attending Morris Tap & Grill and was already their friend on Facebook, I launched a pre-emptive attack on my ever-wavering entrée contemplation, and asked the MTG what they suggest I eat to fully experience their Chef’s culinary modus operandi.  Much to my surprise, Chef Eric Levine, himself wrote me back and suggested a few dishes that he felt a Blue Collar Foodie, such as me would enjoy.   Chef Eric recommended the following dishes; the Trio of bacon, the Pork Shank, any of the Burgers, particularly the Baconeater, the Southwest, or the BBQ, The Shrimp cannelloni, the Twisted Chicken Pot Pie, and finally the Avocado “Fillet.”  If you follow this blog at all you know damn well which dish I chose!  Chef Eric Sir you had me at Trio of Bacon.  My beautiful wife, Kat spun the gastronomy roulette wheel and it landed on the Short Ribs, which she is drawn to like a teenager to a sparkling vampire. Brian decided to stick to the Chef’s recommendations which was also highly indorsed by Katrina and went with Twisted Chicken Pot Pie where as his lovely lady also chose off the Chef Eric approved list and decided upon the BBQ burger.  We also ordered a Spinach Artichoke Dip for the table to prime our stomachs for the meals that were forthcoming.

Spinach Artichoke Dip

Spinach Artichoke Dip

With most of the decision making behind us, we were able to absorb the overall atmosphere of the Morris Tap & Grill.  I felt quite at home within the rustic yet elegant confines of this eatery and as we lost ourselves in conversation our appetizer arrived at the table.  The Spinach Artichoke dish that arrived on our table carried with it such a heavenly aroma that I was barely able to take a picture of it before everyone at our table was jockeying for position to dive into it.  As I dipped my first chip into this diptastic concoction, I could tell the texture was just right.  Firm enough to stay on the chip, but forgiving enough to not break this conveyance vessel.  This potion was not only the right consistency but the flavor was spot-on as well, let’s just say that once it landed on our table, it was not long for this world.  After polishing off the Spinach Dip, we ordered another round of drinks from Katrina, and shortly after their arrival the entrees made their appearance.

Trio of Bacon!

Trio of Bacon!

The Trio of Bacon consisted of Mustard & Bacon Wrapped Pork Loin, Bacon Baked Beans, and Grilled Pork Belly.  From the shear looks of this dish, I could tell right away that I had made the proper choice.  I first tried the hearty Baked Beans which had a thick palatable sauce which smothered the copious amounts of bacon that were swimming with the beans.  The beans packed quite a flavor punch, and I found myself eating bite after bite, before moving on to the Pork Loin, which was expertly cooked, causing the medallions to be not only delicious but tender as well.  Lastly I picked up a piece of the Grilled Pork Belly with my fork and brought it to my mouth slowly with anticipation.  You see, in the healthy world we live in now, eating Pork Belly is tantamount to calling the Queen of England a, well let’s just say a word that rhymes with punt and starts with a C, shall we.  Yet these tasty morsels of piggy goodness are what my stomach’s wet dreams are made of, and I cannot thank Morris Tap & Grill enough for affording me the opportunity of savoring every last bite of these perfectly cooked cholesterol loaded pork gems.

PORK BELLY

PORK BELLY

Kat was generous enough to allow me a small taste of her short ribs so I could experience, in her words, all their beefy magnificence.  After I tasted her dish, TWSS, I completely understood why she wanted me to try it.  First off, the ribs were cooked in such a way that the meat literally fell apart, as Kat gently poked them with her fork.  Furthermore, the meat was so tender and the sauce so tasty that I had to eat another piece of my pork belly to stop from distracting Kat, and stealing another piece off her plate.

Short Ribs

Short Ribs

I was also afforded the opportunity to try Brian’s Twisted Chicken Pot Pie and Kristen’s Burger.  The Twisted Chicken Pot Pie, consisted of all the standard ingredients of chicken pot pie, but instead of being in a pie crust, Chef Eric stuffs those ingredients inside the chicken itself.  I find normal chicken pot pie to be rather hum-drum so this inventive twist was a welcomed changed.  It also helped that it tasted better than any pot pie that has ever graced my well versed spoon.  As for the burger, it was perfectly cooked and chock full of flavor.

Twisted Chicken

Twisted Chicken

I am not one for dessert right after my meal.  I would much rather allow the flavors that I just assaulted my taste buds with to loiter a while, and I feel that dessert hinders this effect.  With that said, while perusing the MTG menu one particular item caught my eye, and I felt that I would be doing every one of you a disservice if I did not at least try it.  Morris Tap & Grill offers something that I have never heard of before, listed as beer cocktails on the menu.  I was so intrigued by this concept I simply had to order one of them.   I opted for the one that utilized Left Hand’s Nitro Chocolate Stout as its base, and rolled the proverbial dice. This drink consisted of the Stout, Espresso Vodka, Godiva Vodka, and Chambord, topped off with a Chocolate Drizzle. When this creation hit my lips I was forced to rethink everything I ever claimed to know about beer and liquor, so much so that I had to memorize a new rhyme.  Liquor before beer, you’re in the clear, Beer before liquor you will never be sicker, Liquor in beer and Holy shit that’s good!  Alright I am still working on the Rhyme, but you get my point, order one, you will thank me.

Chocolate Beer Concoction

Chocolate Beer Concoction

I, for one enjoy the almost ironic, albeit Alanis Morissette irony not actual irony, feeling of eating proper foodie fare in a pub like environment paired with a craft beer, instead of wine.  This duality is the exact reason that I love Gastro Pubs!  These wonderful establishments, Morris Tap &Grill included, embody the very essence of being a Blue Collar Foodie.  Sometimes I wish I was not a foodie, my life would be easier if I could stuff my craw with bland mush and tasteless chops, but then I visit places like Morris Tap & Grill and with one forkful, edible enlightenment this notion is whisked away and replaced with yet another blissful epicurean memory.

Morris Tap and Grill on Urbanspoon

Muscle Maker Grill Is A Welcomed Change To The Often Mundane and Unhealthy Fast Food Culture

 Your Health In Mind

     For some foodies the rudimentary idea of calorie counting, dieting, and eating healthy is an unfathomable notion.  These words and phrases in the foodie community can be met with the ire of a grandmother that just heard their innocent little angel drop the C-word, and you all know what C-word, I am talking about, THE ONE AND ONLY C-WORD!  The thought that any meal that is good for you, simply could not taste even half-way decent, is extremely widespread throughout the foodie community.  So, as I got older, and my pants got tighter, I thought my days of being a foodie were over.  I grieved longer that Artie Lange did, when he found out that Hostess Cakes went out of business, thinking I would have to eat turnip salads with okra nuggets for the rest of my life.  Fortunately, I learned through necessity that this notion is and always was completely untrue.  Not only can healthy food be just as delicious as unwholesome food, but one can splurge every now and again on bacon wrapped bacon bites, as long as it is not every day.

RIP TWINKIE

Rest In Peace, Indeed

For those of you who still are under the impression that nutritious food can’t tantalize your palate I suggest that you make a voyage to Muscle Maker Grill and check out their healthy yet scrumptious offerings.   I will pause for a moment to allow the grumpy cat fan club grumble and murmur about chain restaurants, and how they destroy the very fabric of foodie culture, and blah, blah, pretentious know-it-all gibberish, blah.  Are you good now haters?  You got that out of your system?  Can we move on?  Sure, Muscle Maker is a chain restaurant, but my problem with franchises has nothing to do with the idea of them ruining some silly pompous notion of the epicurean elite, I have always found that they tend to scrimp on ingredients, forget about freshness, and serve calorie laden unimaginative meals, once they turn to the dark side of the gastro-force.  Thankfully, this is not the case with Muscle Maker Grill.  The Muscle Maker Grill that I chose to visit for the purpose of this review is located at 14-29 River Road, in Fair Lawn, NJ, but that is the beauty of franchises, you can search to find one closer to you.

The Muscle Maker Grill Logo

The Muscle Maker Grill Logo

Before ordering from Muscle Maker, Kat and I went for a rather vigorous two hour hike and neither of us was in any mood to cook, so we decided to get take-out, before we started Googleing recipes that involved cooking and eating our dogs and cats.  (Relax PETA people, I am joking, I love my pets like family.  Furthermore, why are you reading a foodie blog? Go eat some kale that is dressed with your salty tears because you are crying about how the pesticides that treated your organic shrubbery that you are eating most likely killed a dozen bugs.)  Kat and I inspected the menu and found that the selection at Muscle Maker was much larger than we expected, and to add to the robust selection, when ordering most of the menu items, you can choose the type of protein you would like to have in your meal.  In addition, every menu item lists the caloric intake for the entire world to see, unlike many other “fast food,” restaurants that conceal the nutritional information of their food, as if they were protecting Carmen San Diego.

Where in the World is Carmen San Diego

Carmen San Diego

Kat and I both chose the El Mexicana, which is described as fajita grilled chicken breast or steak, sizzling onions and peppers, reduced fat cheddar cheese, and salsa over brown rice and beans, garnished with tomatoes and scallions for $9.99.  Kat decided on the chicken breast, while I chose to upgrade my order, and went with the shrimp.  As I was on my way to pick up the order, I began to have orders’ remorse,  I was very nervous that healthy merely meant small portions that are designed to fill up a dainty bird like lady, not a large land mammal such as myself.  I fretted and worried the entire drive over to the establishment, and then even more while I fidgeted with my phone at the counter while my food was placed into bags.  With our Muscle Maker Grill in hand, I raced back to the house, filled with apprehension and foodie anxiety.

As I removed our meals from their plastic confines, I was relieved to see that my trepidation was all for not.   The food not only smelled and looked fantastic, which is a feat in amongst itself while be housed in take-out containers, but the portion size was extremely generous.  I began to eat my entrée and observed that the ingredients all fused together flawlessly to create a tremendous amalgamation of zesty flavor.  There was no one ingredient that overpowered the dish, and half way through eating it I completely forgot that this flavorsome meal was low in calories and chock full of nutritious morsels.  I don’t know if I necessarily agree with the menu, that each of these entrees is large enough for two servings, but I was definitely full when I was done with my meal.

El Mexicana from Muscle Maker Grill

Our Meal

All in all, Muscle Maker Grill provides healthy food at the speed of most fast food joints, and the prices are sensible to boot.  As the heartless cold nights of winter give way to the warm embracing days of spring, even foodies have to begin to think about shedding some of the winter weight their hibernation has welcomed.  So, next time you are too tired to cook, don’t grab a Big Mac or some Lo Mein; give Muscle Maker Grill a whirl, your belt and pants will thank you.

Muscle Maker Grill Fair Lawn on Urbanspoon

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

Even the Fish Loves Puerto Rico

Old San Juan on Urbanspoon

 

The Blue Collar Foodie Helps You Decide! Restaurant Week 2013 Edition

Restaurant Week 2013

Restaurant Week 2013

It is that time of year again folks! New York City Restaurant Week is about to commence and this year 317 restaurants will be serving up some of the finest food New York City has to offer, from January 14th until February 8th.  Each and every year more restaurants jump on the proverbial chuck wagon and attempt to compete for your business during the most hectic two weeks in the New York City restaurant business and the hardest part is choosing which restaurant to visit.  If you are as bad at making a decision as Notre Dame was at playing football this week, The Blue Collar Foodie has got you covered!  I have reviewed, inspected, and studied the New York City eateries participating in restaurant week this year and handpicked a few of my favorites to make your decision making process go a wee bit easier.

Before I get to the restaurants that made this exclusive list I first want to explain how these establishments were selected.  I evaluated each restaurant using the following criteria; the restaurant’s history, the building the restaurant is housed in, the menu offered, and of course the food they serve.  I then used a complex algorithm, not really but this sounded way too awesome not to write, and selected restaurants that not only serve remarkable food but also provide an amazing eating experience for the customer.

Considering I only get to visit these prestigious restaurants twice a year during restaurant week, due to budget restraints, my restaurant selection has to be more than just about food.  I want to visit famous buildings, have the chance to rub elbows with celebrities, dine where history actually happened, and do it all for 38 bucks plus tax and gratuity.  If you are looking for the best food this immense list has to offer this is not the review for you, but if you are looking for a once in a lifetime New York City experience keep reading!

It should be noted that I have not visited all of the restaurants that are on my list, so most of my research was done using the interwebs.  So if the restaurant that you choose is not as amazing as I say it is, please forward all your hate mail to dealwithit@Doyourowndamnresearch.com

To make your life even easier, I have broken down my selections to match the “by cuisine,” categories that are used on the NYC GO website, which lists all the restaurants that are participating.  I have also decided to follow Twitter’s lead and only use 140 characters to capture the essence of each eatery, I call them TweeViews.  If you like what you see in the Tweeview please visit the restaurant’s website to see more about the venue, by clicking the establishment’s name.  Furthermore, these selections are in Alphabetic order by cuisine type then restaurant name.  If you use this list to pick a restaurant out, I would love to hear about your experience in the comment section below, so please post.  Remember an outing into the City is really what you make of it, so as Barney from How I Met Your Mother would say, “Suit Up, and have a Legend, wait for it, Dary evening!”

 

Food Map

Gastronomic Map

American New

Butter:  A unique interior design inspired by nature paired with an eclectic menu featuring uncommon dishes make Butter a force to be reckoned with.

Hospoda:  Czech inspired fare paired with fresh pilsner instead of the normal wine creates a fresh take on fine dining at this upscale eatery.

The Lambs Club:  A famous chef and a building on the National Register of Historic Places that was home to one of America’s oldest theatrical organizations.

Leyla:  Boasting one of the finest menus on the restaurant week circuit, what it lacks in history it more than makes up for in culinary creativity.

Kutshers:  A modern Jewish American bistro, with roots in the Catskills, which offers Grandma’s favorites with a contemporary twist.

Park Avenue Winter:  A rustic American restaurant offering seasonal fare and a corresponding design that is only open until the end of winter begets spring.

Perilla:  With only 18, it is hard to score a table at this neighborhood restaurant, turned foodie mecca that focuses on fresh, seasonal ingredients.

Sprig:  Located in the Lipstick Building this posh eatery offers artistically prepared seasonal fare inspired by Northern California cuisine.

 

American Traditional

‘21’ Club:  A former New York City speak easy, still frequented by many celebrities, expertly serving awarding winning food with high class flare.

The Darby:  This former legendary Jazz and Blues Club turned chic eatery serves up creative cuisine with a side of swag in the form of live music.            

 

Asian Fusion        

Ajna Bar:  Beautiful interior design, renowned DJ’s, and a collision between French and Asian cuisine make Ajna Bar an appealing spot for 2013.

 

Barbecue

Hill Country BBQ:  New York’s own piece of Texas, serving up huge portions of fresh Barbecue for all of us with a city addresses but country souls.     

 

Chinese

Hakkasan:  This ain’t your local Chinese takeout joint; this is refined Chinese fare which is combined with a sophisticated and stylish dining area.

 

Continental

The Russian Tea Room:   A New York City Icon that was founded by members of the Russian Imperial Ballet and is frequented by the worlds’ most fastidious foodies.

 

French

L’ecole:  The ground floor of Fine Dining, located in the Int. Culinary Center; students from everywhere collaborate to create awe inspiring dishes.

 

Greek

Kellari:  A warm and inviting atmosphere that sets the tone for a Grecian inspired meal that the Chef lovingly prepares to celebrate his homeland.       

 

Indian

Junoon:  An extensive selection of interesting and delicious Indian dishes that offers the restaurant week veteran a wonderful escape from monotony.

Tamarind:  This trendy eatery is one of the most popular Indian restaurants in NYC, and one look at the décor coupled with the menu should explain why.

 

Italian

Asellina:  Sleek, posh, and chic describe this hip establishment where authentic Italian food collides with the modern day reality starlet scene.   

Barbetta:  Known as one of the most romantic restaurants in New York City, this is a great place for a couple to fall in love all over again.

Cipriani Dolci:  Located inside the majestic landmark that is Grand Central Terminal, Cipriani offers something to the architecture lover that others cannot.  

Pó:  An intimate space and fresh ingredients delivered daily by foot or bike by the surrounding markets, serving Italian food as it should be.     

The Leopard at des Artistes:  First time diners come for the buildings historical significance and the impressive art collection, but they come back for the food.

 

Japanese

Megu:  This establishment transports you to the Far East like no other restaurant I have ever been to, from design to dish, Megu is a phenomenal.

 

Korean

Bann:  A fantastic place to experience a variety of tantalizing Korean food while being surrounded by stunning authentic Korean décor.

 

Mediterranean

Ilili:  Ilili combines Lebanese cuisine with a Mediterranean flare, an epicurean delight perfect for the foodie looking to expand their palate.

 

Mexican

Maya:  Traditional Mexican cuisine meets modern culinary expertise at this contemporary eatery that promises warm Latin hospitality.

 

Pan/Latin

Raymi:  Billed as the best Peruvian restaurant in New York City with a menu and dining area that appears to back up that claim.

Rayuela:  A truly innovative and beautiful restaurant that created its own culinary genre known as estilo libre Latino or freestyle Latino.

 

Seafood

FishTag:  Mediterranean inspired seafood dishes expertly paired with wine from the imaginative culinary mind of world renowned chef Michael Psilakis.   

 

Southwestern

Mesa Grill:  Bobby Flay combines his passion for Southwestern cuisine and his love for grilling which leads to a marriage made in foodie heaven.

 

Spanish

Andanada 141:  A restaurant week menu truly built for adventurous foodies combined with a bull fighting theme makes this a great spot for thrill seekers.

 

Steakhouse

The Capital Grille Chrysler Center:  Located inside the Chrysler Center’s Trylon Towers, this highly rated chain steakhouse is an architecture aficionado’s dream.

 

Thai

Kittichai:  An exquisite design that lends itself to a romantic dinner for two with a menu that offers an inventive take on traditional Thai dishes.

 

Vietnamese

Le Colonial:  This one of a kind eatery transports you to a forgotten world known as French Indochina and serves French inspired Vietnamese cuisine.

The Blue Collar Foodie’s Ethiopian Epicurean Exploration

Being that my collar is blue and my wallet is usually emptier than Al Bundy’s stomach this time of year, I try to cut down on frivolous spending where I can.  Unfortunately, this usually means that going out to lavish restaurants during the holiday season is off the menu, pun intended.  However, when my lovely wife Kat, who before meeting me was the complete opposite of foodie, surviving mostly on Mac and Cheese from a box and pizza, suggested that we try Ethiopian food for dinner, I dug deep into my pockets and found the money to oblige.

Ethiopia

Ethiopia

Before Kat could change her mind, I invited our foodie friend Rory, and made a reservation for three at Mesob, located at 515 Bloomfield Avenue Montclair, NJ using Opentable.com.  Since none of us had ever experienced Ethiopian cuisine before, I perused the internets for any and all information regarding this gastronomic treat.  It seemed that not only did Mesob in Montclair get nothing but great reviews, but Ethiopian food in general seemed to be a hit all across the interwebs.   I could not believe my eyes; apparently Ethiopian food is the one of very few topics on this planet that the internet has nothing bad to say about, much like cats and naked women.

I studied the menu with the concentration of a seven year old creating his Christmas list, so when we arrived at Mesob later that evening I had a general understanding of the food that I was about to consume.  We did have some issues finding Mesob on Bloomfield Avenue, but we knew the general area thanks to our trusty I-Phones, so we fought the world for a parking spot in downtown Montclair and snagged a spot about two blocks away in a parking garage.  We walked towards Bloomfield Avenue and located the store front quite quickly on foot.  The sign is somewhat small and in a strange font, so look for the red awning and you will be fine.

Mesob

Mesob

As we entered this modest yet roomy establishment a drool enticing smell wafted over us as we spoke to the hostess about our reservation.  We were seated within seconds of our arrival and offered menus by the welcoming wait staff.  As we situated ourselves, a waiter come to the table with a carafe of water,  glasses, and a bottle opener for the cold six pack of craft beer and cider that we had brought with us, since Mesob is a BYOB establishment.  The waiter opened three bottles for us and left the bottle opener at the table while we discussed the menu amongst ourselves.

Dining Room at Mesob

Welcome to Mesob

On the ride over, I had already discussed the possibility of ordering the Taste of Mesob, which includes 2 starters, 2 chicken dishes, 2 beef dishes, 1 lamb dish, shrimp tibs, and any 3 sides from the vegetable entrees, all for just $95.00.  I know this is slightly more expensive that my normal frugal foodie finds, but it is slightly harder to find Ethiopian food in this area than it is to find burgers and ribs.  Kat and Rory whole heartedly agreed with this veritable smorgasbord of Ethiopian cuisine, the only task left was to pick which mouthwatering dishes would eventually don our plate.

After a longer deliberation then the jurors in the O.J. Simpson case, we decided upon, the Timatim Fitfit (chopped injera, Ethiopian Bread, mixed with fresh diced tomatoes, onions, garlic, jalapenos, olive oil, and lemon juice served cold) and the Katenga (rolled strips of injera coated with Ethiopian pepper  and clarified spiced butter) for our appetizers.  We then chose the Dora Kay Wat (a tender chicken leg simmered in a spicy sauce seasoned with spices and herbs served with a hardboiled egg) and Doro Tibs (scalloped Chicken breast marinated and sautéed with red onions, garlic, jalapeno pepper, fresh tomato, herbs, and spices) for our two chicken dishes.  Followed by our lamb dish Lega Tibs(cubed boneless leg of lamb marinated and sautéed with onions, garlic, jalapenos, fresh tomato, herbs, and spices)  AS the for the beef courses we decided upon, Bozena Shiro (cubed prime beef simmered in spicy pureed yellow split peas) and Minchet Abish Kay Wet (finely chopped prime beef sautéed in Ethiopian clarified butter and summered in a spicy sauce seasoned with spices and fresh herbs).   If this did not seem like enough food already we still had to choose three veggies, Gomen (Fresh collard greens), Difen Misie Alicha(brown lentils), and Buticha (chickpeas with red onions, garlic, jalapeno peppers, olive oil, lemon juice, and spices.)  Mesob offers varying degrees of heat for dishes that are traditionally spicy so we ordered a few mild, a few medium, and two hot, so we could try them all.  As a side note, this impressive list of food barley scratches the surface of the menu provided by Mesob, which leads me to believe as the Governator once said, “I’ll be back.”

Buticha

Buticha

After ordering what seemed like enough food for ten people, we sat back and enjoyed the soothing ambiance that is Mesob.  Traditional Ethiopian music played softly in the background while we looked around the restaurant noticing all the Ethiopian textiles and artwork that adorned the walls.  The wait staff only added to the calming vibe with their soft spoken tones and eager willingness to help.  If Mesob reflects the tranquility of the Ethiopian lifestyle, it makes perfect sense why the peaceful Rastafari movement chose this country as their spiritual homeland.  Mesob was winning me over and I had not even tasted one bite of food yet.  That is until the appetizers arrived.

Our Appetizers

Our Appetizers

The first bite of Ethiopian food I would ever eat came in the form of Katenga.  Katenga consists mainly of Injera, which is a white Ethiopian flatbread, similar to a crepe.  This choice was rather fortuitous yet somewhat kismet because Injera is an intricate part to Ethiopian cuisine.  It is not only eaten by itself as an appetizer but also is used as a plate to hold the Wat or stews that we ordered as our entrée and as a utensil to bring these stews to your mouth.   The Katenga was fantastic and unlike anything I have ever eaten before.  This spongy, sour, flatbread that easily defeats my favorite American multipurpose utensil, the spork, made us realize that we had waited entirely too long to embark on the magical food adventure that we were just starting.

Injera Plate

Injera Plate

After our appetizer dishes were cleared from the table, a massive round dish covered in a gigantic piece of Injera was delivered to our table.   Then another waiter brought a large serving tray occupied by petite bowls full of the entrees that we had ordered.   One by one, the waiter pragmatically spooned the courses onto our Injera plate, making sure that the dishes did not mix, while explaining each dish as he moved along.  What we were left with afterword was the best smelling art I have ever had the privilege to be in the company of.  At first, all of us were speechless, scared to damage the beautiful canvas that our waiter had just created on our table.  But our curiosity and hunger got the best of us, and we dug into this masterpiece of Ethiopian delights.

Ethiopian Food Art

Ethiopian Food Art

As stated earlier the injera is your utensil so no forks, spoons, or knives are presented with the meal, but if you don’t just where your mates’ hands have been, you can request silverware.   Kat, Rory, and I opted to eat Ethiopian Style and began to rip small pieces of injera up and taste each dish one by one.  I was astonished by every varietal of wat that was served to us.  I thought that some of the concoctions would taste too similar due to the comparable spice palettes within each dish, but I was happily mistaken.  Each stew tasted different, yet somehow they all danced together on my tongue like a finely tuned chorus line of yumminess.   As we tried each and every dish, it seemed that the last one we ate was our favorite until we tasted the next one.  Every bite brought new and exciting flavors and none of us could stop eating long enough to speak.

Ethiopian Spork

Ethiopian Spork

I could attempt to describe all the fantastic food that we shared that night at Mesob and smack your brain with a laundry list of adjectives for each creation that was expertly prepared by the Mesob Chefs, but I won’t.   Instead I will tell you that this foodie voyage is exactly why I love food so much.  I most likely will never have the opportunity to explore Ethiopia but thanks to the delightful people at Mesob, I can experience at least a piece of their culture one scrumptious bite at a time, and I assure you each bite is delectable.

Shrimp Tibs

Shrimp Tibs

I understand that Mesob’s prices might scare some of my readers away, but this restaurant is not just about food.  Mesob offers you a chance to immerse yourself in a culture that is widely ignored and forgotten.  If the food was half as good and the wait staff a quarter as pleasant, I would still happily pay the price of admission.

Judgment:

Overall:                  4.5 out of 5

Taste:                         5 out of 5

   Presentation:            5 out of 5

 Value:                     3.5 out of 5

Mesob on Urbanspoon

The Blue Collar Foodie Rocks out with Rony in Glen Rock , New Jersey

As most of you know my blog is published on the Patch.com, and since I live in Bergen County I also subscribe to most of the area’s Patch.com sites to keep up to date on the Über local news that is provided by the Patch. While I was perusing the Ridgewood-Glen Rock Patch,  I noticed an article about a relatively new Hamburger shop in Glen Rock that needed some community support to get off the ground.  After reading the article, I decided it was not only my civic duty but my foodie duty to give Rony’s Rock Burger, located at 192 Rock Road, Glen Rock, NJ, a whirl and see if he was making some Blue Collar Foodie worthy Burgers.

Kat and I invited a special guest foodie with us; we will call her Ms. Pupin, to partake in Rony’s Rock Burger.  Since this was the first time that any of us had been to Rony’s Burger place, as I drove down Rock Road I asked Ms. Pupin and Kat to keep an eye out for the restaurant so we did not miss it.  Kat and Ms. Pupin failed at this game so I turned around and tried once again, this time around they spotted our destination and then the parking spot pursuit began.

As a former Glen Rockian, I know that parking on Rock Road is about as much fun as listening to Ben Stein read the phone book, but such is life and Rony’s Rock Burger cannot be blamed for the lack of parking in the down town district of Glen Rock.  Once a parking spot was procured we ventured inside Mr.  Rony Alvarado’s burger joint, and right off the bat I was impressed.  The walls are full of rock memorabilia that comes from a time when rock, well rocked.  Pictures and records of Elvis, Hendrix, Morrison, not Van but Jim, Rolling Stones, Guns and Roses, and a plethora of other Hall of Famers decorate Rony’s Rock Burger and give it the ambiance that a true burger joint should have.

Now, this is not an interior design blog, so honestly if the walls looked pretty but the food tasted like New Jersey smells, I would not be writing this blog post.  The truth is, after one bite of Rony’s Rock Burger I was transported to Paradise City via a Crystal Ship, where I was All Shook Up with Satisfaction.

The Menu at Rony’s Rock Burger reads like a who’s who list of American Rock and Roll, using the rock stars name and personality as the inspiration for each item. For Example, I ordered the Bob Marley which is described as a burger with Cajun spices, topped with grilled onions, bacon and cheddar cheese to which I also added avocado.  I, of course, opted to make it a combo and added the upgraded curly fries and a drink, for the reasonable price of $10.75.

Kat chose the Stevie, after Stevie Nicks I would presume, which is described as a burger topped with American cheese, pineapple, bacon, lettuce, tomato and Rony’s signature Terriyaki-Based Waka Sauce.  Kat also opted to make her meal a combo, and chose to upgrade her side dish to the onion rings.  Kat’s burger also set us back a sensible $10.75.  Kat also decided to add the avocado, which, she asked me to add, was freshly sliced, and just ripe enough.

Ms. Pupin went off the reservation and opted for a black board special called the Rage Against the Burger which was described as a burger topped with Bacon, crumbled Blue Cheese, and buffalo sauce.  Ms. Putin decided to try the original Rony’s fries, so her meal only came to an economical $8.75.

After ordering our food from Rony himself, who was apparently acting as owner, host, waiter, and cook, which is why I love mom and pop eateries, we took our seats and waited for our food to grace our table.  Within minutes, Rony brought our food out and I swear I heard the angelic chorus of cherubs in the distance, alright so I was hungry, sue me.  Once the food touched our lips there was a moment of silence as the flavors collided with our taste buds and then we began to discuss our orders with one another.

The Bob Marley that I ordered was fantastic, the Cajun seasoning was not just dashed on top of the burger like some other Cajun burgers that I have had in the past, it was actually mixed into the chopped meat allowing the flavor to be evenly dispersed.  The Bacon was freshly cooked and crisp, and you could easily tell was not made by Oscar Meyers.  The burger was so damn good, I did not have to put any condiments on it at all, which really says something, because I literally have an entire shelf for condiments in my refrigerator at home.  As for the curly fries, they were seasoned to perfection and not overly salty like so many of the curly fries that are served at the foodie hamburger joints that are popping up throughout New Jersey these days.

Kat’s Stevie was unlike any other burger I have ever had before.  The pineapple combined with the Bacon and the Waka Sauce, an all-purpose tropical pepper sauce native to the Philippines, made for an interesting party in my mouth.  Even though the burger was great, the real star of Kat’s meal was the onion rings that were deep fried and crispy, surrounded by just the right amount of flavorful batter.  These onion rings would make other inferior onion rings leap off the table to their own demise, due to the shame of not being a Rony’s ring.  They were so yummy; she was forced to share them with the table.

Ms. Pupin’s Rage Against the Burger was equally as tasty all thanks to what appeared to be the fresh blue cheese that overflowed from the bun.  The Buffalo sauce was not too tangy but had a slight kick which complemented the burger instead of overpowering it, which was a welcomed surprise for a sauce that tends to be a bully.  Ms. Pupin’s regular Rony fries were equally as impressive as my curly fries and if you are low on funds when you give Rony’s a whirl, I would suggest skipping the upgrade and sticking with these classically good shoe string potatoes.

While we were eating our meal, Rony himself came over to chat with us, and supply us with a free sample of Rock Sauce, which I highly recommend as a dipping sauce for your fries by the way.  He asked if we were locals and discussed his food with us, and as you can see I like to talk about food, so I was in all my glory, with a burger in one hand and a fellow foodie to converse with.  Rony explained that all his food was made fresh to order and that the meat he serves is not only homemade, like damn near everything else that he serves, but high quality as well.  While speaking to Rony, I could tell he has a passion for not only preparing the food he sells, but preparing it properly and with the best ingredients he can find.   Rony is truly a diehard foodie at heart and he happens to be serving some of the best hamburgers in the area.

So the next time you have a hankering for a hamburger, don’t go to SmashBurger, BoomBurger, or any of the other dozen or so chains that are bursting onto the foodie scene, support a local business man like Rony Alvarado, not just because you want his business to survive but because his Burgers are the real deal!

Judgment

Overall:                  4 out of 5

Taste:                     5 out of 5

Presentation:        4 out of 5

Value:                     3 out of 5