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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 6, 2013

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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 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

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

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!

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

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

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

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

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.

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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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The Blue Collar Foodie

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March 4, 2013

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The Blue Collar Foodie Takes Some “Sage” Advice From a Fellow Fair Lawn Foodie

As a foodie, I am always looking for new and alluring places to fill my craw with tempting culinary treats, and therefore I am continuously taking advice from other epicurean adventurers about restaurants that I “must try.” This time around, this sage advice, you will soon see why that pun was horrendous but I could not help myself, came from one of my friends on Yelp.com named Mark C. Mark suggested that I bring my stomach, and my wife, to Sage, see I told you that pun was bad, located at 17-15 Broadway, in Fair Lawn, NJ for as Dr. Sheldon Cooper would say, “A real Italian treat.” It took me a while but I heeded this advice as Rihanna should have in regards to her punch drunk beau Chris Brown, and visited Sage last Sunday.

From the outside this restaurant is slightly unassuming, due to the fact that is highway adjacent and the facade of the building itself if somewhat old and shabby looking. Please do not let these shortcomings taint your overall impression of this establishment; because once you cross the threshold of Sage’s doorway, you are transported away from this meek and dated ornamentation, into a contemporary land of fresh clean paint and modern furnishings.

The first thing I noticed after the décor was the ample and plush seating that filled the rather spacious dining area. If you know me, you know that I like confined spaces like Jim Jones likes shoveling his sidewalk, in order to understand this joke you may have to read this Patch.com article that was mentioned nationally on TMZ. So when Kat and I were offered the choice between a table and a pimpalicious, my words not the servers, booth, we immediately opted for the booth which was damn near cavernous and uber comfy.

Once seated our server Jason approached our table and handed us our menus and informed us of the specials for the evening, before taking our drink orders and leaving us to peruse the bill of fare. Since Kat and I are fat kids at heart, we had already scoured the interwebs for reviews and the menu for Sage’s dinner offerings, so we had a decent idea of what we would be ordering. Once we placed our closed menus on our table, which is of course the international signal telling our server that we were ready to order, Jason was there faster than you can say Unique New York three times fast, go ahead give it a whirl, I will wait. Okay, that was just for my enjoyment, that phrase is really hard to say and you probably did it at your desk at work and now everyone knows you are crazy, so let’s just say Jason was good at what he does and move on from this embarrassing moment in your professional life shall we.

Olive Bread

I ordered the Veal Luigi which is described as veal topped with spinach, mozzarella and a sun-dried tomato sherry wine sauce for $23.00, and Kat decided on Tortelloni Bolognese special described as cheese tortelloni topped with homemade meat sauce and fresh grated Parmesan cheese for $20.00. Each of our meals came with a house salad which of course came with our choice of dressing. Furthermore, my meal was supposed to come with a side of potatoes but being that I knew I was going to write this article I had to upgrade my side dish to a bowl of pasta with marinara sauce, because seriously a food critic that goes to an Italian place and does not try the house gravy is about as trustworthy as a skinny chef!

After our orders hit the kitchen Jason returned to our table and delivered a basket of bread that at first glance seemed to be quite ordinary. Before leaving, he lit a candle and placed it on our table, recognizing that Kat and I were on a “date,” which was extremely appreciated and enhanced the ambiance of this establishment even more. With the guidance of the romance inducing flicker of the candlelight I lifted the napkin that was covering the superficially conventional bread and I realized why Jason added the candle to our table. The soft light the candle provided had little to do with my wife and more to do with the loaf of homemade olive bread that I just uncovered. As I reached for this stunning temptress, I could have sworn I heard the pleasant sounds of a harp playing a melody, while my hand slowly extended towards my prize. This 1980’s movie cliché was completely necessary because words cannot express the explosion of flavor that this bread packed per slice. Sage already had a hold of me and the entrée had not even touched the oven yet.

House Salad

While savoring my second piece of the simply divine olive bread, our salads arrived and Kat and I were offered fresh ground pepper which we gladly accepted. The salads were not robust but a decent size for a side salad. The house dressing was expertly made and the salad was dressed to perfection with just the right amount of this flavorful concoction. Kat and I made short work of the greens and I of course needed to splurge and have one more sliver of the olive bread before awaiting our main course.

When the main course arrived I could tell just from the aroma wafting off the plate that Sage was going to complete its almost flawless performance in style. Both entrées looked and smelled remarkable, and appeared to be fairly large portions which this foodie loves to see. Jason offered, Kat and I fresh grated Parmesan cheese, which we graciously accepted. When our dishes were garnished Italian style, we only had one option, and that was to dig in. My veal was tender and succulent and seasoned to perfection, topped with a sauce that most likely cascaded like a waterfall from heaven into the kitchen of Sage. Kat’s tortelloni tasted amazing as well, thanks to the skillfully prepared Bolognese sauce that had just the right consistency.

Veal Luigi

In addition to the wonderfully attentive wait staff, the soothing ambiance, and the delicious food, while we were eating our main course, not only did the owner come by our table to check on us, but the Chef himself made his rounds just to make sure our food was prepared to our liking. After our meal was complete, we opted to decline desert because we did not want the essence of the meal we had just consumed to be washed away so quickly. With the check in our hand we paid our bill, a modest $50.00 might I add, and left Sage with full bellies and happy souls.

Tortelloni Bolognese

I implore all the foodies in the Bergen County area to visit Sage not once, but often. This area is littered with mediocre eateries that linger far past their expiration date, yet we are constantly losing incredible restaurants due to apathy. Sage is not only quite inexpensive for the quality of food they are serving, but they, like most New Jersey eateries, are a bring your own bottle establishment, which saves you even more money. So, in the immortal words of Billy Joel, grab “A bottle of red, a bottle of white. It all depends upon your appetite. I’ll meet you any time you want, in our Italian Restaurant. “

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The Blue Collar Foodie

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January 31, 2013

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The Blue Collar Foodie Visits Bhoj, a True Sub-Continental Delight

Throughout my many years as a foodie I have visited countless restaurants searching for phenomenal interesting cuisine. Since I have been on this endeavor for such a lengthy amount of time, it gets harder and harder to find new restaurants to take a bite out of. I sometimes feel like a nomad wandering out of town, to another county, or even across state lines in pursuit of a foodie find worth talking about. Imagine my surprise, when I was informed that I had been missing out on some of the best Indian food in the state, right in my own backyard. After receiving messages from several of my Facebook friends urging me to give Bhoj, located at 430 Market Street, Elmwood Park, NJ 07407, a try, I had no other option but to heed their advice.

Kat and I are no strangers to ethnic food, which you know if you read this blog, so when I mentioned the possibility of Indian food for dinner Kat did not even let me finish the question, before responding, “YES!” After a long day of work and a short stint at the gym, Kat and I hopped into the car with our appetites and headed to good ‘Ole Elmwood Park to experience all that Bhoj had to offer.

At first glance, Bhoj, does not seem like much, due to the fact that it is located in a shopping plaza with a Dunkin Donuts, a liquor store (wink, wink, nudge, nudge, Bhoj is a BYOB), and a Laundromat, but as I have learned quite a few times on my epicurean adventures, looks can be deceiving. As we entered Bhoj, the intoxicating aroma caused us to forget what the building looked like outside and focus on the interior of this enchanting restaurant, which was decorated with an authentic Indian theme. I felt like Tucan Sam as I followed my nose through the restaurant as we were seated by our waiter.

Once we were seated we were welcomed to the Bhoj by our server and handed two menus and a list of specials. While perusing the menu our waiter brought over two glasses and filled them with water while we attempted to make our decision. When the waiter came back, as per usual, Kat and I could not make up our minds so I asked him to suggest an appetizer. More often than not a waiter or waitress will choose an item on a whim when requested to advise a diner on what they should eat, but not at Bhoj. I was happily surprised when our waiter engaged us in a short conversation in an attempt to judge our likes and dislikes before just offering a random dish for us to order. Armed with the knowledge that he collected from our conversation our waiter competently recommended the Vegetable Samosas with Channa which was described as crispy golden brown triangle pastry stuffed with potatoes and green peas. We of course took our waiters advice and ordered this alluring appetizer while we scrutinized the menu some more looking for the perfect entrée. Our waiter also asked us what degree of spiciness we would like our appetizer to have, E.G. Mild, Medium, or Hot. We requested medium, but our waiter seemed slightly suspicious about our heat tolerance and suggested Mild Plus for the appetizer and if we wanted more heat, he would adjust our entrées accordingly.

Dipping Sauces

Once our appetizer order was in, a waiter came to our table and placed a basket of crispy flat-bread that I believe was Khakra and a dish divided in thirds which housed three distinctly different sauces for said Khakra. I have to admit that Bhoj scored some points with this foodie by adding the dipping sauces, which were wonderful by the way, because I am huge sauce fanatic, so much so that I have an entire shelf dedicated to sauces is my refrigerator much to Kat’s chagrin. As we chowed down on the complimentary Khakra we made our final decision for our main course and relayed them to our waiter. I decided upon the Bhuna Gosht for $17.95 which was described as Lamb cooked in special thick gravy with exotic spices and tomatoes, whereas Kat went with the Chicken Tikka Masala for $16.95, which was described as boneless pieces of Tandoori chicken cooked in a creamy tomato sauce. We also ordered Garlic Naan for $3.95 and Basmati Rice for $1.50 to complete our meal.

Khakra all dressed up

Shortly after we ordered our entrées, our appetizer arrived on the table and it was presented beautifully on the serving plate. The two overstuffed triangle pastries were fried to perfection and placed on the dish surrounded by the Channa creating an edible piece of art that any refined foodie, including Kat and I, would feel bad destroying. That is, until we tasted the first bite, and then we devoured every last morsel of this fantastic dish as if we were a bunch feral carnies that have never used a fork before. Yea, that is right! It was acting like a feral carnie good!

Vegetable Samosas with Channa

While we were demolishing this delectable treat, our waiter approached the table to inquire about the spice level, so the Chef could prepare our meals properly. Although, this seems like a minor detail, it is interactions like this that separate run-of-the-mill eateries and exceptional establishments. Kat and I felt that the waiter and therefore Bhoj, honestly cared if we were enjoying their cuisine and wanted to do adjust the spice level to the appropriate tolerance so we would have the best possible experience they could provide.

After we were done with the appetizer, our table was cleared and the table was prepared for our main course. When our dishes arrived the smell alone caused me to salivate like a rabid Chupacabra in heat. As is the custom, Kat and I spooned a portion of rice on our plates, which we then topped off with a serving of the entrées that we ordered. Each bite revealed more and more of the depth of flavor these dishes possessed. The addition of the Garlic Naan only added to this magnificent feast.

Bhuna Gosht and Chicken Tikka Masala

The portions were extremely generous and we only ate half of our meals before we felt as if we could not eat another bite. That is, until our waiter approached the table and asked about our thoughts on dessert. He highly recommended the rice pudding, and since he had not steered us wrong all night, we followed his guidance like he was our gastronomic Sherpa. Once again his expertise navigated us down a path of culinary enlightenment. The rice pudding not only tasted great but snuffed out any lingering effects of the tingling sensation that accompanies proper Indian cuisine.

I have to say that I was exceedingly impressed by Bhoj. The ambiance enhancing modern Indian music combines with the traditional design theme to create an environment that is perfect for dining, while the tremendously helpful and attentive staff serves some of the best tasting Indian food that I have found in this area. The lesson to be learned from Bhoj, is that sometimes what you are looking for can be found closer than you think, as long as you have an open mind and an open stomach.

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The Blue Collar Foodie

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January 10, 2013

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Review

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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.