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June 3, 2013

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Central Kitchen Opens In Englewood Cliffs

When a local eatery shuts its doors for the last time and decides to close up shop, most people think nothing of it. In fact, a fair amount of these individuals might not even notice that a restaurant has vanished from the local foodie scene. Fortunately for all of us in the Gastronomy Guild, Mr. Joseph Sansotta, owner of several successful food establishments in Westchester, New York, is not your average passerby. So when the Royal Cliffs Restaurant located at, 717 E. Palisade Avenue in Englewood Cliffs served its last hamburger, Mr. Sansotta seized the opportunity to open the restaurant that he had been conceptualizing for quite some time, thus Central Kitchen was born.

Welcome to Central Kitchen

Those from the area that are familiar with this iconic corner in Englewood Cliffs might notice that Mr. Sansotta did not just buy the building and change the signage. Central Kitchen was essentially redesigned from the ground up to reflect the image that was dancing in Mr. Sansotta’s head all these years. Although this building has the very same footprint of the diner that once held this address, that is where the similarities end, and the beauty of Central Kitchen begins. The exterior of the building looks particularly contemporary due to the flat roof, brick red siding, gray brick accents, and fieldstone foundation. In addition this skillfully designed structure features not one but two large patios for alfresco dining when the persnickety New Jersey weather cooperates.

The interior adds to the modern ambience that oozes from Central Kitchen, due to the dark wood flooring, chic color scheme, and gigantic windows that allow the sunlight to accent the design features. Some of the key elements of the interior décor that I instantly noticed was the glass fronted open wood burning brick pizza oven, the thick granite bar top, and the large flat screen televisions that were tuned into the Yankees game when I visited. Another fabulous addition to the interior of Central Kitchen is the large renditions of Sansotta family recipes that adorn the walls throughout the restaurant, some of which even appear on the Central Kitchen’s Menu.

Central Kitchen Interior

Even though the grand opening event for this establishment is not scheduled until June 7, 2013, they are in, what the restaurant business calls, the soft opening phase. For those that are not in the know, a soft opening gives business owners a chance to identify and repair any glitches they might have with their general operations without having to deal with the pressure that usually accompanies a grand opening. I must say, I have been to quite a few restaurants that are in this purgatory like stage, somewhere between open and closed, and this past week when I visited Central Kitchen, they did not seem to have any of the issues that I have experienced with these other restaurants. The fluidity of the overall experience and the knowledge of the seemingly cohesive staff lead me to believe that Central Kitchen was already an established restaurant. I don’t know if this overtly apparent stability is due to the fact that this is not Mr. Sansotta’s first rodeo or that his General Manager, Mr. Abdou Belmaachi, has been working in the food service industry for over 20 years, but I do know that whatever their secret is, it is working, because Central Kitchen is running like a finely tuned machine.

Central Kitchen was nice enough to invite me to explore there innovative twist on American Comfort food prior to the Grand Opening event, and after conducting some high tech research, which consisted of a Google search, I found that Central Kitchen was perfect for this Blue Collar Foodie. Central Kitchen features food that is seasonally inspired and created with many ingredients that are acquired from local purveyors. Furthermore, it appeared that their prices seemed both fair and reasonable, as well.

Brick Oven Margarita Pizza

On my visit to Central Kitchen I was afforded the opportunity to sample a variety of dishes that Mr. Sansotta envisioned and Executive Chef Adolfo Silverio bought to life with exquisite execution. My first stop on this gourmand exploration of Central Kitchen’s gastronomic chops was a tag team of appetizers that would beat the silly costumes off of The Iron Sheik and Nikolai Volkoff. First off, I could not help but dive into the Brick Oven Margarita Pizza that was delivered to our table considering I fancy myself somewhat of a Pizza connoisseur. Most places choose to serve this style of pizza because it seems simple and easy, when in reality it is its simplicity that makes the Margarita Pizza an arduous task for the Chef that prepares it. However, Central Kitchen nailed the philosophy behind the Margarita Pizza flawlessly, by combining fresh ingredients with crispy dough to create a light palate pleasing appetite stimulator that prepares the diner for the rest of the meal, instead of ruining his or her appetite.

Tomato and Mozzarella Cheese Appetizer

In addition to this enjoyable pie, a Tomato and Mozzarella Cheese appetizer was provided. This beautifully presented dish was as tasty as it was vibrant and the addition of the balsamic reduction only added to its appeal. The freshness of the tomatoes were not only obvious but extremely welcomed in this must try appetizer, that is simply perfect for any summer day while enjoying Central Kitchen’s patio.

Central Kitchen’s rendition of Chicken Satay

The next dish that graced our table was the Central Kitchen’s rendition of Chicken Satay. I believe that when a Chef steps out of his comfort zone and “covers” a dish that is not technically in their culinary wheelhouse, they should approach it as a band covering a famous song, and add a little bit of themselves to the dish to make it their own. This is exactly what Chef Silverio accomplished with this skillfully prepared starter. The chicken was grilled to perfection leaving the outside slightly crispy with the inside moist and meaty, and the sauce was remarkable with the perfect texture and a hint of spice.

Lobster Ravioli

As I basked in the glory that was the dishes that I had already sampled, I was introduced to the next dish that Central Kitchen had in store for me, the Lobster Ravioli, and we became instant friends. These large doughy delights were swimming in a fragrant vodka sauce calling me like a siren from Greek Mythology. So much so that I almost forgot to take a picture before I dug in. As I took my first bite of these delectable spheres, my taste buds were overjoyed by the flavor and I was elated by the amount of Lobster these ravioli had to offer. Too often I order Lobster Ravioli that should be aptly named Lobster flavored Ravioli, this just was not the case at Central Kitchen, and my belly was happy.

Lamb Shank cradled by pearled cous cous, topped with a sherry wine reduction sauce

Just when I thought this eating orgy was winding down our final savory dish was delivered to the table, in the form of a stunningly presented Lamb Shank cradled by pearled cous cous, topped with a sherry wine reduction sauce. The lamb fell off the bone with a gentle caress of my fork and when paired with the cous cous and the delicate sauce, it was absolutely divine. The gaminess of the lamb was toned down perfectly by the Chef, leaving just enough to remind me that I was eating lamb, but not enough to overpower the dish. To add to this entrée’s charm, the portion was gigantic and paired with an appetizer could be a great meal for two.

Central Kitchen’s signature chocolate covered cannoli

I had a fleeting thought that I could not eat another bite, but just then, dessert was brought to our table, and as soon as it arrived, I knew I could not resist. Before us was placed Central Kitchen’s signature chocolate covered cannoli and an alluring Tiramisu served in a glass. Unbeknownst to the staff at Central Kitchen, one must be very careful serving me a cannoli, considering that I take the ruination of this most exalted tasty treat to be a direct insult to me and my entire house. Lucky for everyone, Central Kitchen followed the golden rules of cannoli making, start with quality shells and filling and fill it when I order it and not a moment sooner, to ensure the structural integrity of this yummy cream filled vessel. Not only were the shells crispy and the filling delicious, the combination of the two was heavenly.

Tiramisu Served in a Glass

The Tiramisu was slightly different than most of the Tiramisus that I have eaten and that is why I loved it. I find that in most Tiramisu, the creamy substance that is the basis for this dessert is usually too liquefied and therefore if not eaten immediately turns the entire dish into some form of lumpy pudding. Central Kitchen solved this problem by using a cream with a pudding texture as the base thus creating in my opinion a revolutionary Tiramisu.

Cheers From Central Kitchen

If reading this article has not made you want to check out this fantastic new foodie find, I will up the ante a bit. Central Kitchen also has a fully stocked and quite affordable bar. They offer a wine list that is not only impressive but reasonably priced, a seasonally rotating craft beer selection, and some very fancy specialty cocktails that are utterly perfect for a hot summer’s day on the patio.

All in all, thanks to Joe Sansotta’s imagination, Chef Adolfo Silverio’s execution, and Abdou Belmaachi’s expert guidance, Central Kitchen is on the verge of becoming a true contender in the heavily populated foodie scene of Bergen County. The community of Englewood Cliffs should be proud to claim Central Kitchen as its own, and support this fledging restaurant as it blossoms into the culinary powerhouse that it has the potential to become.

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May 31, 2013

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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.

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

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

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.

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

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

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’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

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

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

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

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May 22, 2013

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The Best Pizzeria In Millville, NJ May Very Well Be The Best Pizzeria In The World!

New Jersey, in general seems to be everyone’s least favorite state, and to be honest our bulbous surly governor and the entire cast of the Jersey Shore does not help our cause. With this said, there are a few things that New Jersey is not only known for, but dare I say it actually loved for. First and foremost, we have Taylor Ham and you don’t, and if you are from this area you know all about this flavorful salty pork puck, that former Jersians crave so much, they have to make a yearly pilgrimage to a true New Jersey Diner just to get their fix. Secondly, New Jersey supplies its residents with bagels that are so damn tasty that no one seems to notice that this popular breakfast treat has about as much nutritional value as tree bark wrapped in bacon. Lastly, and at least in the context of this article most importantly, New Jersey is home to the BEST PIZZA IN THE WORLD! Calm down, New Yorkers, I can hear you cursing me out from across the G Dub, you are a close second, and seriously you are New York F-ing City, you beat us in every other category from Architecture to Zoos, so please let the red headed step child of the union that is New Jersey have this one.

Now that I have thrown the gauntlet down and expressed my love, no, obsession for New Jersey Pizza, and basically lost all of my readership from New York and Pennsylvania, I feel that I might as well further alienate myself, and piss off the New Jersey folks too, by proclaiming, in my opinion, which Pizzeria is slinging the best slice. Now, by making this statement I am breaking my own rule, which states one should never start a conversation which is bound to turn into a debate, and ultimately into a no holds barred battle royal, by bringing up politics, religion, or Pizzeria Prowess, but I have decided to throw caution to the wind and shout my declaration from the roof tops, or at least from the top of your internet browser. As I write this, I am anticipating a crap load of hate mail from every Tony, Don, and Horatio that trolls around the internet looking for blogs to flame, but remember first place is a lot like the Highlander, there can only be one, and this foodie, unlike our society today, does not hand out participation medals, so send your nasty grams somewhere else. Now without further ado, I, The Blue Collar Foodie, from atop my virtual soap box, proclaim, with the entire internets as my witness, that BIMS Pizza, located at 618 E. Main St. in Millville, NJ, is the indisputable champion of the Pizza World.

BIM’s

As you enter BIM’s, which stands for Best In Millville, you will be greeted by Joe Pierce, owner, Chef, sole employee, and story teller extraordinaire who has been tossing pizzas around Cumberland County for over 35 years. This house, turned pizza shop, is literally a one man show, and Joe Pierce has been there from the beginning, taking orders, and making pizza. Surrounded by a seemingly endless army of conveyor belt frozen pizza shops that are taking over New Jersey towns much like the outlaws did in the Wild West, Joe, like a modern day Pizza Sherriff, remains persistent and dedicated to making fresh, consistently fantastic pizza for his loyal customers on a daily basis.

Joe Pierce, Owner, Operator, Chef, and Pizza Sheriff

BIM’s is not like your ordinary pizza shop; they don’t make chicken wings, meatballs, sandwiches, or salads, hell they don’t even sell slices. What they do sell, however, is a pizza pie in several sizes that is made fresh to order, using homemade dough and sauce which is made daily on the premises. Even though Pizza is all you can get at BIM’s that does not mean you can’t customize that pizza to experience a new BIM’s masterpiece each and every time you visit. They offer the following toppings that can be added to your pie for a nominal fee; Extra Cheese, Double Thick Crust, Pepperoni, Sweet Sausage, Mushrooms, Sweet Green Peppers, Anchovies, Onions, Bacon, Black Olives, Broccoli, Tomato, Garlic, and Hot Peppers.

Customized BIM’s Pizza

The Pizza at BIM’s is so damn good that I travel two hours and thirty minutes just to eat a few slices, before heading back to North Jersey until the craving strikes again. BIM’s expertly prepared pizza has many levels of perfection that when combined create a pie that is out of this world. Like all pizzas the first level, and the canvas to this piece of artwork, is the crust. BIM’s pizza is constructed on fresh hand-made and hand-tossed dough that when cooked crisps to just the right amount of awesome. Piled on top of this righteous crust is a home-made sauce that balances between sweet and savory flawlessly, and then Joe invites not one type of cheese, but two to join the party. This combination of cheese and sauce eventually turns into a masterful blend of gooey yumminess once the oven has done its magic. The result is a pizza pie unlike any other, because all the recipes are a Pierce family secret and therefore cannot be duplicated, believe me I have tried.

Building The Perfect Pizza

If you plan on visiting BIM’s you will not only get to taste the single greatest Pizza to ever grace the inside of a Pizza Oven, you will also get to meet and perhaps even hear a story or two from Joe. Much like the small business owners of yesteryear, Joe, embraces the idea of customer service and actually enjoys what he does, including interacting with his customers. Whether the conversation is about Millville, The Phillies, The Eagles, fishing, or life in general, Joe has a way of simplifying things and imparting wisdom about virtually any topic, like a zen pizza making life Sherpa, all the while continuing to take phone orders, toss dough, make pizzas, and restock extras. Joe epitomize the ethos of what a small business owner used to be and in a world where this style of business ownership is dwindling to damn near extinction, it is great to see that some people refuse to allow it to disappear forever.

Joe Multitasking

Attempting to explain the wonderfulness of a BIM’s pizza is much like trying to describe the Mona Lisa to a blind person. A person without sight, might mistake this extraordinary painting for just another portrait of a female, just as one might look at a BIM’s pizza and merely think that it is just another mundane pie. If, however, through the miracle of science that very same blind person’s sight was somehow restored, they would easily see that it is the intricate detail that makes Mona a true work of genius. Luckily for you though, you don’t need scientific intervention to have the same realization about BIM’s pizza, you only have to taste it to see the light. I assure you that after that first bite, you will be hooked on BIM’s like The Blue Collar Foodie is addicted to Bacon.

The Perfect Pie

There are a few things you should know before you go to BIM’s Pizzeria. As stated before this establishment is an epic one man show and the operating hours reflect that. BIM’s is open Wednesday to Sunday from 4 P.M. to approximately 10 P.M. Furthermore, BIM’s is a cash only restaurant, so leave your plastic at home. Lastly BIM’s does not have tables, so in order to eat your remarkable pizza pie you must pick it up and go elsewhere or get it delivered to your house.

BIM’s motto is,” We specialize in pizza because pizza is the only thing we make,” which can be found on their menu as well as a sign that hangs in the shop. This phrase scares some people off, because they want variety but I suggest that you embrace this unique singularity. BIM’s does not have 101 different items on the menu because Joe concentrates on his one true passion, Pizza, and anything else would only distract him from creating the best Pizza Pie on the planet!

Damn That Is Pretty!

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May 13, 2013

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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.

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

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 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:

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.

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: 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!

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!

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May 8, 2013

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Adara Serves Edible Artwork

I am not ordinarily a man with hedonistic tendencies. If you follow my blog, you should already know that my epicurean manifesto would read like a diner menu, not a bourgeois carte du jour, but every once in a while one must overlook budgetary concerns in order to experience a gastronomic adventure that is simply like no other. Adara, located at 77 Walnut Street, in Montclair, NJ, is one of these rare fiscally irresponsible exceptions, that takes you on a culinary journey that you won’t soon forget.

My wife, Kat, and I decided to visit Adara on a Thursday night, to celebrate my Birthday. Since Adara is not on the ordinary Montclair strip, I had to employ the assistance of Google Maps to locate this seemingly forgotten section of town. Once we arrived in the neighborhood, parking was stress-free and even better; it was free. (Make sure to read all the signs when parking in this area, some areas are free and some have restricted meters.) As we entered the eatery, I immediately noticed the comforting contemporary design scheme complete with modern art, and inviting lighting. As we walked further into the restaurant’s quaint foyer my olfactory senses were bombarded by the various stimulating aromas that wafted through the restaurants, intimate yet not cramped dining room.

As we were seated, our extremely welcoming waitress/hostess/General Manager (according to the website), Naomi, doled out our menus, and retrieved a bucket of ice for our bottle of white wine, that we brought from our own private stock. That is right, thanks to New Jersey’s archaic and stringent liquor laws, even a high end establishment like Adara can’t finagle a liquor license from the cold hearted bureaucrats, and therefore instead of paying $60.00 for a $15.00 Californian White, feel free to bring whatever you feel will pair well with awesome.

Something that you should know about Adara before planning your evening is that they serve a version of what is known in the foodie community as Molecular Gastronomy. (For people that are not in the know, click on the link above to read all about this innovative and fun modern cooking style.) The reason why this is important to know before making your reservation is because one cannot simply enter Adara without first reviewing their menu choices. The options are as follows:

1: A three course prefix menu that is available for $65.00 per person, “which is intended as a brief insight into the culinary world of Adara” and allows the diner to choose from a variety of tantalizing dishes. *This was the option we chose to partake in considering it was our first edible expedition with Chef Tre Ghoshal . (Who by the way was recently featured on Food Network’s Chopped!)

2: The chef’s tasting menu is a more comprehensive expedition into Adara’s rabbit hole and is artfully arranged by the chef to pander to all the senses. This gastronomic indulgence will set you back $115 per person and your entire party much agree on the menu one day prior to your reservation.

3: The grand tour menu is for major league food connoisseurs and offers a chef’s choice 15 course tasting, described as a true culinary adventure. This option costs $200 a person, which even for the wealthy can add up quickly.

4: A tasting of vegetables is offered for Vegetarians that still want to join the Chef’s Gastronomic Movement but don’t want to bend their meatless morals. This option costs 115.00 a person and sounds amazing; I might not even miss the meat, if I were to partake in this vegetable foodgasm.

5: An option entitled Omakase, a Japanese phrase that means “I’ll leave it to you,” is described as five small plates of the chef’s creation. This is the most inexpensive option at $40.00, but the word small leads me to believe that I would leave hungry.

6: Finally, a separate dessert and drink menu is available. If Adara’s prices seem too high, I highly recommend stopping by for an after dinner treat or a mocktail to enter Chef Tre’s world. I guarantee after your visit, you will head over to the nearest Coinstar machine and slaughter your piggy bank in order to afford a full course meal at Adara.

Now down to the most important part of any restaurant review and what separates Adara from any restaurant that I have visited during my career as a food enthusiast, the food. First and foremost, Naomi, was not only extremely professional but she was our own personal living Google, when it came down to the food that we were being served. She answered every question we threw at her during the course of our evening at Adara and did it with style and gracious poise. After speaking to Naomi we ordered our meals which commenced the single greatest foodie experience of my life.

a mixture of various Herbs, nuts, and spices that are used as a dipping concoction called Duqqa.

Our first course was a complimentary bread course, which included an Egyptian side dish named duqqa. Duqqa consists of a mixture of various herbs, nuts, and spices and is used as a dipping concoction for the bread that was provided. Another small bowl full of a magical garlic oil potion was also included on the serving dish. Naomi explained that Egyptians eat this appetizer in preparation for a large meal, and instructed us to dip the bread in the almost foam like liquid and then in the duqqa before eating. Kat and I followed Naomi’s instructions and both sighed in unison. The warm doughy bread was the perfect canvas for the duqqa, liquid combination to creatively decorate. If this course was any indication of where this meal was headed, we were both in for a treat.

Compressed watermelon, accompanied by Humboldt Fog goat cheese and red onion, topped with a sliver of pickled red onion glass

Our second course was our first amuse-bouche of the evening. “Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so for free and according to the chef’s selection alone. “ (From Wikipedia, the free encyclopedia) This complimentary and tremendously appreciated amuse-bouche consisted of compressed watermelon, accompanied by Humboldt Fog goat cheese and red onion, topped with sliver of pickled red onion glass. Go ahead, you can reread that, I won’t judge, I asked Naomi to repeat it several times as well; I will wait for you here. Much like the first course, the second course was equal parts delicious and beautiful. The myriad of flavors that fused together to create this dish was astonishing. My first thought when hearing the description of this dish was that the ingredients involved make about as much sense as Chris Brown being the spokesman for domestic violence awareness month but after tasting this artistically prepared delight, I was mistaken.

Asparagus served with porcini mushrooms and a quail egg, topped with a hollandaise sauce, and a Balsamic reduction sheet.

Our third course was our second amuse-bouche of the evening and was comprised of asparagus accompanied by porcini mushrooms and a quail egg, topped with a hollandaise sauce, and some sort of Balsamic reduction sheet. This dish was another example of the painstaking attention to detail that Chef Tre Ghoshal puts into every one of his dishes. Not only did this dish taste fan (Insert a four letter word that begins with an F and rhymes with luck in its present participle form) tastic, the presentation was done with both precision and a level of artistic talent that that Donatello and Michelangelo would be jealous of, and no I am not talking about the Ninja Turtles.

Foie Gras with a Buffalo Chicken Composition

Our fourth course was the appetizer course that Kat and I ordered. After some substantial deliberation I decided on the Foie Gras with a Buffalo Chicken Composition, while Kat ordered the Beef Short Rib combined with tamarind, tellicherry peppers, butternut squash, and coriander. Once again Chef Ghoshal did not disappoint. The Foie Gras was served cold, which was unexpected, but actually very pleasing to the palate. The unorthodox addition of a buffalo chicken sauce to my dish was superb and executed flawlessly.

Beef Short Rib combined with tamarind, tellicherry peppers, butternut squash, and coriander

As for Kat’s dish, one can never go wrong with a short rib, especially when it is prepared by a Chef of this caliber. The beef was expertly cooked and seasoned just right as to not overpower the brilliant flavor of the meat.

Colorado Lamb with Spring Peas, Sheep Milk’s Yogurt, Porcini Mushrooms, and a Pumpernickel Chip.

Our fifth course was our entrée, the Colorado Lamb for me and the Berkshire Pork Rib Chop for Kat. The chop was escorted to our table by Apple Wood-Smoked bacon, Kim Chee, Oats, and Liquid Cornbread, while my Lamb attended to party with Spring Peas, Sheep Milk’s Yogurt, Porcini Mushrooms, and a Pumpernickel Chip.

Berkshire Pork Rib Chop served with Apple Wood-Smoked bacon, Kim Chee, Oats, and Liquid Cornbread

When these dishes arrived I was taken aback by their exquisiteness. I hear you sighing, and I understand your apprehension. I am spouting off adjectives that are usually reserved for revered pieces of art, not food, but I assure you each and every descriptive phrase that I am attaching to these dishes are both warranted and justified.

Mango Papaya Sorbet with a sliver of Mango Glass garnished with strawberries and chocolate ganache

Our sixth course was another amuse-bouche, but this time the dish was sweet, a pre-dessert if you will. This plate was involved a Mango Papaya Sorbet with a sliver of Mango Glass garnished with strawberries and chocolate ganache. This dish created a seamless transition from savory to sweet. After finishing this chilled concoction my palate was cleansed and I was prepared for our last course.

Fig Newton paired with maple, cardamom, and warm hemp milk

Our seventh and final course was the desserts that we ordered off the menu. Knowing we were going to share this dishes Kat and I decided on two different creations. I ordered the Fig Newton paired with maple, cardamom, and warm hemp milk, whereas Kat decided upon the Havana Banana complemented with dark chocolate ganache, coconut, coffee, and salted caramel. Although the Ginger Cake portion of the Fig Newton was delicious, especially pair with the Hemp Milk, the Havana Banana stole the show. This dish was so extraordinary that if word got out about its shear decadence Julius Caesar himself would rise from his grave in order to try just a bite. Yea, it was Zombie, Julius Caesar good.

Banana complemented with dark chocolate ganache, coconut, coffee, and salted caramel

Although Adara is quite expensive, I implore you to attempt to get past that point of contention. When the bill hit the table, I was not flabbergasted or cross, I was still smiling as I gave my credit card to Naomi and she walked away from the table. The service that was provided by Naomi and Edgar, her accomplice throughout the evening, was better than any New York City hoity-toity establishment that I have ever had the pleasure of eating at. Furthermore, the food that was prepared by Chef Tre Ghoshal was honestly and without a doubt equal to if not better than anything that I have eaten in my entire life. When all was said and done what we paid for was not only a dinner but a guided tour through the culinary Wild West known as Molecular Gastronomy. To paraphrase Mr. William Shatner, Adara facilitated us to boldly go where few foodies have gone before!

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April 9, 2013

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

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.

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

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.

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.

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.

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March 21, 2013

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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 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

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

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

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!

Even the Fish Loves Puerto Rico

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February 25, 2013

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Morristown Big Brew Beer Festival 2013!

Before I write this review, I would like to preface it with the following:

From my perspective this event was a huge hit, due to the fact that I purchased V.I.P. tickets, and I had an amazing time, but I would be remiss if I did not include some of the complaints that caused the event’s website to become a billboard of apologies after the event ended. The event staff stated that they had a complete failure of the barcode scanning system which led to the enormous lines in the almost unbearable weather Saturday night, I was informed that some patrons waited upwards of 2 hours to enter the event. The event staff also apologized for the lack of restrooms for both men and women the venue provided, causing bathroom lines to exceed 30 minutes at sometimes during the event. If you experienced any of these issues, I can see why you were not happy, but with that said, I would like to move past the oversights of the planning committee and touch on some of the highlights of what an event like this should be, and hopefully will be next year. The event staff has stated that you can contact them at bigbrewbeerfest@aol.com in order to request a refund if your ticket was unused or you can e-mail them your experiences and they will attempt to make it up to you, the customer, in the future.

Welcome to Morristown’s Big Brew Beer Festival

There are very few words in the English language that when combined create a sense of pure joy deep down in a man’s core. Unlimited bacon for example, is one such combination, Super Bowl is another, but since my doctor says that my cholesterol is higher than Oscar Meyer’s and the Super Bowl just ended, there can only be one duet of manly verbiage that I can be writing about this week, BEER FESTIVAL!

For anyone who does not know what a beer festival is, -1 man point if you have a Y chromosome, it is an event where beer vendors from all over the country converge on one particular longitude and latitude to showcase their hoppy goodness, and attempt to woo potential new customers, by filling their gullets full of their wondrous concoctions. In addition, to the fantastic beers that are usually on hand at one of these magical soirées, there is never a shortage of awe inspiring food and attention-grabbing vendors vying for your business as well. These events are quite literally a warehouse full of Mangasm!

Last Saturday I had the privilege to attend The Morristown Big Brew Beer Festival that was held at the Morristown Armory. Kat, my wife, and I decided to splurge and purchase the VIP admission because it allowed us to enter an hour early, sample the most exclusive beers at the festival, and included a gourmet hors d’oeuvre spread provided by the Morris Tap and Grill. Considering that I knew that I was going to be writing a review about this event, I felt it was my duty as a food blogger to not only write about the tantalizing libations but also the unique food offerings, even though this ticket was $85.00 instead of $60.00.

Kat and I arrived at the Morristown Armory shortly before the doors opened and took our place in line while we waited to be let into the venue. Upon entering the venue, we met up with our friends Kristen and Brian and began to wander around the immense warehouse like space that housed the 100 plus craft beers that were on hand. We immediately headed for the V.I.P lounge which contained the extra special beers like 25th Anniversary Imperial Stout by Lakefront Brewery, INC., a Doppel Bock from the Climax Brewing Company, and of course FU Sandy by Flying Fish Brewing Co., which is a limited edition beer that supports the relief effort for rebuilding towns that were ravaged by Hurricane Sandy.

The Spread!

After we wet our whistle with some of the best 2oz samples of beer that I have ever had the pleasure of tasting, we decided to visit the hors d’oeuvre table. The Morris Tap and Grill offered an array of gastronomic appetizers that left me asking myself, why the hell I had not heard about this place sooner, seriously my so called Facebook “friends”, you are all at fault here, and I am not sure that I can forgive you.

If someone started a religion where instead of communion, I was able to approach the alter and eat the Bacon Hummus, the Morris Tap and Grill served, I might consider accepting whatever depraved creature that church worshipped as my lord and savior. In this religion we just created The Chili that was served would most definitely be considered Satan due to the perfect amount of burn that it delivered with each bite. Rounding out the food table was a variety of cheese and crackers and a delicate mushroom salad that added some relief from the flawless tingle left behind from Beelzebub dancing on our tongues.

FU Sandy

After we ate, it was once again time for us to venture into the beer laden abyss known as the beer festival and imbibe some more mouthwatering offerings. As we meandered through the armory, we stopped at whatever random beer vendor that tickled our fancy. We sipped, gulped, swigged, sniffed, and tasted our way through a myriad of vendors and appreciated every second of it while we waxed poetically about the barrage of flavors that engulfed our taste buds. Some of the highlights of this second wave of tastings were:

Hop’solutely by Fegley’s Brew Works, Wookey Jack by Firestone Walker Brewing Company, Diesel by Sixpoint Brewery, Humdinger Burnpile by Magic Hat Brewing Company, Pumpkin Smasher by Big Muddy Brewing, Art of Darkness by Ommegang Brewery, Christmas Ale by Goose Island, Double Platinum Imperial IPA by Starr Hill, Ramstein Double Platinum Blonde Hefe Weizen by High Point Brewing Company , 400 Pound by Left Hand Brewing Co., Hopsecutioner by Terrapin Beer Co., Ubu Ale by Saranac, Double D IPA by Old Dominion Brewing Co., Maudite by Unibroue, Exit 16 – Wild Rice Double IPA by Flying Fish Brewing Co., Thunderhead IPA by Pyramid Breweries, Scarlet Lady Ale by Stoudts, Reserve Imperial IPA by Captain Lawrence Brewing Company, Sneak Attack Saison by 21st Amendment Brewery, County Line IPA by Neshaminy Creek Brewing, Rumspringa by Lancaster Brewing, Sweaty Betty by Boulder Beer Company, Crispin Cider, and Woodchuck Hard Cider.

Grilled Voodoo Chicken Sliders

Since the neurons in our brains were firing more haphazardly than a Los Angeles’ Police Officer with an arrest warrant from all delightful libations, we decided it was a good time to refuel at the Morris Tap and Grill station once again. This time unfortunately we had to pay for this meal, but it was worth every penny. We decided to try the Grilled Voodoo Chicken Sliders and The Baconator Sliders. The chicken sliders were expertly seasoned and once again had just the right amount of tangy goodness to wake our taste buds. The Baconators were slightly undercooked but still tasty. Kristen and Brian procured some cheese curds from the Wisconsin’s Cows and Curds Food Truck that was parked in the event and afforded me a taste, which made my stomach smile.

Wisconsin’s Cows and Curds Food Truck

After stuffing our faces full of this scrumptious nourishment, we decided it may be a good idea to saunter around a bit and visit some of the vendors that were not supplying us with an unlimited supply of hangover juice. The first vendor we spoke to was The New Jersey Craft Beer (NJCB) Membership Club which offers its members discounts on craft beer through its partnership with local businesses. Being that I am The Blue Collar Foodie, if there is a way to get a deal, it is most definitely for me, and I joined on the spot. The next stop on the sobering up tour was ChewTheDirt.Com, which is an E-Zine that claimed to be a curator of man stuff. I was able to speak to the man behind the magazine and peruse the website for a short while and liked what I heard and saw. Chew The Dirt reminded me of Maxim Magazine before they turned into just another boring men’s magazine and lost their edge. We then stopped over at the Jersey Club Sports’ table and discussed the finer points of Kickball and Dodge Ball, two of the team sports this innovative and fun company offers its clientele. Next we stumbled upon the JR Cigar table and chatted about the only product on this planet more masculine than the beer we were sampling, stogies. We were even able to find a table serving samples of Homemade Momma’s Hot Apple Garlic Chicken Wing Sauce, which Kat bought before I could finish my sample spoonful.

Kat likes her cider!

After all this nomadic gib-jabber, we realized that we needed to drink some more beer, considering this was a beer festival so we embarked on mission number 3. Knowing this was our last round of drinking, Brian and I set our sights towards the breweries that were a must visit before we vacated this beertopia, while Kat and Kristen decided to stalk the Cider tables once again. Our final choices to sample were:

Ellie’s Brown Ale by Avery Brewing, Oak Aged Barleywine by Schlafly, Deviant Dale’s by Oskar Blues Brewery, Finest Kind IPA by Smuttynose Brewing Co., Double Simcoe IPA by Weyerbacher, Evil Eye PA by Evil Genius Beer Company, Double White by Long Trail Brewing Co., Maximus by Laugunitas Brewing Company, IPA by Full Sail Brewing Co., Mad Hatter IPA by New Holland Brewing Company, and IPA by Cisco Brewers.

Goodbye Big Brew Beer Fest! See you next year!

After this last round of drinks, it was time for us to catch our ride, a huge thanks to Kristen’s Mom because Kat and I were in no condition to walk 2 miles, to the Morristown Train station for our safe train ride home. I am sure I am going to catch some hate mail for writing this obviously pro Morristown Big Brew Beer Festival, but I absolutely feel that the event staff involved did not mean to ruin anyone’s day on purpose. This was the first year this event was held and like anything in life, you live and you learn. I do hope that this event will be held once again next year and everyone has the opportunity to have as good of a time as we did at this event.

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Posted on

January 12, 2013

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

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!”

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.

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The Blue Collar Foodie

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January 10, 2013

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The Blue Collar Foodie Visits The Twisted Elm Tavern

As a Blue Collar Foodie, my epicurean journey started with dive bars and unexpected foodie finds across this wonderful state of ours. The places that I frequented in the early days of this culinary adventure would make the typical fastidious foodie cringe with disgust. I however loved every minute of it! I still enjoy eating a gourmet meal off a paper plate in a wood paneled wonderland, while the glare of a 50 inch television broadcasting a sporting event illuminates the dark and dingy dining room, but my new true love is the Gastro Pub.

A Gastro Pub is quite simply a bar that serves high end food paired with craft beer and they have been sprouting up in the Garden State faster than reality shows that focus on drama fueled D-bags from the planet orange. My preferred Gastro Pub right now is none other than the Twisted Elm Tavern located at 435 River Drive in Elmwood Park, New Jersey. This relatively new eatery in Bergen County is the brain child of co-owners Jim Rogers and George Kantakis, and according to this foodie, they have struck gastronomic gold!

The Twisted Elm Tavern offers its customers two distinct atmospheres to enjoy the imaginative creations of the Elm’s Head Chef Albert Scazafave. First and foremost is the “sit down,” experience, which I recommend for the Twisted Elm virgin, which is comparable to any high-end restaurant you will find in this area. The second way to appreciate the many offerings of the Twisted Elm is to belly up to the bar, where you can not only have a great conversation with one of the exceptionally sociable and educated bar-tenders, but order anything off the dinner menu as well.

The Twisted Elm’s décor is littered with artistic photographs of local historical sites that initiate countless conversations about native folklore, which is always entertaining for a townee like me. The rustic yet refined approach to design that the Twisted Elm has chosen lends itself very well to the genre of Gastro Pub, and creates a home-like appeal with a fine dining flare.

Spicy Garlic Shrimp with Spanish Chorizo

Even though I have never been disappointed in any dish I have devoured at this spot, I do have some favorites that standout amongst the crowd. First off the bread and butter that are served will challenge your self-control, because between the enticing artisanal everything butter and the fresh baked bread, if you are not carful you will fill up before your meal begins. As For appetizers, I highly recommend The Spicy Garlic Shrimp($12), which combines garlic shrimp with Spanish chorizo in a mouthwatering sauce perfect for seafood lovers, or The East Meets West Ribs($12), which are covered in a sriracha barbecue sauce, that, I am not ashamed to say, have dreams about. As for the Main Course, I am a sucker for the Skillet Mac and Cheese with Lobster($15), which delivers a tremendous amount of Lobster flavor thanks to the gigantic pieces of lobster mixed into the cheese sauce that has a slight smoky flavor due to the loving addition of my favorite condiment, Bacon! That is right, you heard me, I said condiment, bacon makes everything taste better, and therefore it is the only meat that should be considered a condiment. The aforementioned Pork Shank ($24) also makes my list of culinary contenders on the Twisted Elm’s menu, due to a perfectly executed chasseur sauce that displays the Chef’s wide array of influences.

Smoked St. Louis Ribs with Sriracha BBQ sauce

As you are eating the generous portions the Twisted Elm offers please keep in mind that not partaking in one of the daily dessert specials would be a foodie crime punishable by excommunication and a lifelong sentence of eating at McDonalds. The evil genius that constructs these decadently suggestive concoctions deserves the utmost praise, for these deserts leave me speechless each and every time I indulge in one of these masterpieces.

Since this is a foodie blog I have spent a substantial amount of time describing the Gastro facet of the Twisted Elm but I would be remiss if I did not inform you about the Pub side of this establishment. The Twisted Elm Tavern is not your ordinary local watering hole slinging Pabst Blue Ribbon and Budweiser long necks; they offer a rotating craft beer selection that is handpicked by an unofficial Cicerone, a beer sommelier, which fluctuates with the seasons. The beer menu, which is listed on a large blackboard behind the bar, regularly features craft brewing legends such as Stone Brewing, Dog Fish Head, Rogue, and Flying Dog.

To add to the allure of the Elm’s libation selection they offer much more than just craft beer. The Elm consults a sommelier to choose the wine that they offered to their customers who prefer grapes over hops. Furthermore, much to my wife’s delight, they also serve artisanal Hard Cider by Crispin. To top it all off, they of course offer a full bar complete with every kind of alcohol your heart desires, or you can allow one of the bartenders to whip you up a specialty cocktail designed by their own in-house mixologist.

Whether you are looking for a peaceful gourmet meal with friends or a place to watch the game and have a couple of craft brewed cold ones, The Twisted Elm has got you covered. As a parting piece of advice, I suggest that if you decide to go to the Twisted Elm Tavern, please leave your inhibitions and diet at home. The Twisted Elm experience is all about adventurous dishes and extraordinary beverages that all combine for a gastronomic expedition that calorie counting and hesitations will not support.