Posted by

Posted on

May 31, 2013

Posted under

Comments

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

Posted by

The Blue Collar Foodie

Posted on

May 22, 2013

Posted under

Review

Comments

34 Comments

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!

Posted by

The Blue Collar Foodie

Posted on

May 13, 2013

Posted under

Review

Comments

7 Comments

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!

Posted by

The Blue Collar Foodie

Posted on

May 8, 2013

Posted under

Review

Comments

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!

Posted by

The Blue Collar Foodie

Posted on

May 6, 2013

Posted under

Review

Comments

1 Comment

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.

Posted by

The Blue Collar Foodie

Posted on

April 9, 2013

Posted under

Review

Comments

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.

Posted by

The Blue Collar Foodie

Posted on

March 21, 2013

Posted under

Review

Comments

3 Comments

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

Posted by

The Blue Collar Foodie

Posted on

March 4, 2013

Posted under

Review

Comments

1 Comment

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. “

Posted by

The Blue Collar Foodie

Posted on

January 31, 2013

Posted under

Review

Comments

4 Comments

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.

Posted by

The Blue Collar Foodie

Posted on

January 12, 2013

Posted under

Top 10

Comments

2 Comments

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.