DEBRAGGA AND SPITLER MEATS
DeBragga and Spitler, a top-quality meat purveyor specializing in certified Angus beef, recently came to our attention when we tried their steak at Docs of Sparta and proclaimed it to be one of the most flavorful and tender pieces of meat we have experienced in a long time. Some other NJ restaurants that serve DeBragga and Spitler prime USDA dry-aged beef are: the Bernards Inn, Bernardsville; Highlawn Pavilion, West Orange; the Manor, West Orange; Theater Square Grill, Newark; Nisi, Englewood; the Park Steakhouse, Park Ridge; and the Pluckemin Inn, Bedminster.
DeBragga and Spitler is located on Washington Street in New York City, in the meatpacking district (or Gansevoort Market, as the area is officially known). A recent tour of the facilities found us walking down cobblestone streets past meat warehouses and men in butcher’s coats loading animal carcasses onto trucks. But we also saw high-end stores, art galleries, and upscale restaurants in the neighborhood.
At the plant, George Faison, one of the owners, had us don white coats and hairnets and brought us into refrigerated rooms where we saw meat on hooks or drying on metal racks. Large fans created airflow to allow the meat to dry properly. We were shown how the meat is tagged with the date that it goes on the shelf in the drying room. That’s where the custom cuts for top NJ and NYC restaurants (Aureole, Craft, Craftsteak, Restaurant Daniel, Café Boulud, DB Bistro Moderne, BLT Steak, BLT Prime, BLT Market, and Le Bernardin, just to mention a few) were drying. There was quite a difference in touch and smell of a piece of beef that had dried for one week compared with one that had been on the shelf for four weeks. Butchers wielding sharp knives were meticulously carving out chops and steaks from animals raised on an all-vegetarian diet, without hormones or antibiotics. A win-win for the consumer and the planet.
With grilling season approaching and Father’s Day on June 21, if you can’t get to any of the NJ restaurants that feature DeBragga and Spitler beef, you can always order the company’s products, including veal, pork, poultry, sausages, and Wagyu-Kobe beef, online at www.debragga.com.
Steaks dry aging at DeBragga and Spitler.
Photo courtesy of Lowell Saferstein.
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STONE HOUSE AT STIRLING RIDGE, WARREN
The food and ambiance at Stone House at Stirling Ridge, 50 Stirling Avenue, Warren, are stunning. Adding to the “wow” factor are leather banquettes, a wood-burning fireplace, skylights, custom chandeliers, lots of stone walls, and countless white chunky candles, as well as a two-story steel and glass wine tower that holds 1,400 bottles and a floating glass wine room over the kitchen that houses 2,500 bottles. Some items on executive chef Jerry Villa’s diverse menu are: baby iceberg with prosciutto, blue cheese, and shallot crisps; grilled spicy lamb sausage; T-bone lamb loin chops; grilled bison burger; herb-seared bigeye tuna loin; and sushi, sashimi, maki, and hand rolls. For dessert opt for brownie s’mores with house-made marshmallow, vanilla and chocolate ice cream, and chocolate sauce, or my favorite, warm pecan tart with honey pecan filling, bourbon caramel sauce, and vanilla ice cream. For reservations call 908-754-0082.
Dessert sampler at Stone House at Stirling Ridge.
Photo courtesy of Lowell Saferstein.
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CHEF MITCHELL ALTHOLZ AT THE BEARD HOUSE, NYC
On June 1, a Bordeaux wine dinner with executive chef Mitchell Altholz from Highlawn Pavilion and the Manor, both in West Orange, will be held at the James Beard House, 167 West 12th Street, New York City. The following menu will be presented.
Hors d’oeuvres: spring pea soup with Florida pink shrimp, Parmesan, and Ibérico ham froth; torchon of foie gras with Sauternes gelée; frog legs with black garlic aioli; gougère with tartufo cheese; lobster with mango salsa and vanilla sauce; and Japanese Wagyu beef with leek fondue
(Perrier-Jouët Grand Brut N/V; Lillet; 2006/7 Château Bonnet Rosé)
“Cru” (simply raw): wild king salmon with chili crème fraîche and Asian pear; hamachi with pickled fennel and tobiko caviar; and tuna tartar with yuzu
(2006/7 Château Bonnet Blanc)
East Coast halibut slowly poached in Spanish virgin olive oil with ramps, couscous, chorizo, and lobster froth
(2007 Château Coucheroy Blanc)
New Jersey pheasant and Hudson Valley foie gras with napa cabbage, applewood-smoked bacon, and tarragon game jus
(2005 Château La Bastide Dauzac)
Côte de boeuf (sous vide) with roasted baby vegetables, Bordeaux reduction, and Roquefort
(2005 Château Tour de Segur)
Sauternes délice trio: pot de crème, cannelés bordelais, and fromage blanc
(2000 Le Dauphin de Guiraud Sauternes)
7 PM; $125, James Beard Foundation member price. For reservations call 212-627-2308. When calling mention “friends of the restaurant” code word MARJORAM to receive the member price.
Executive chef Mitchell Atholtz of The Highlawn Pavilion and The Manor, both in West Orange.
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WINE DINNER AT CASA DANTE, JERSEY CITY
On May 19, a Francis Ford Coppola wine dinner will be held at Casa Dante, 737 Newark Avenue, Jersey City. Executive chef Gregg Freda will present the following menu.
Panelle: chickpea fritter served over potato croquette with warm ricotta and caciocavallo cheese
(2007 Diamond Collection Sauvignon Blanc)
Pasta con sarde: pasta with sardines, pignoli nuts, raisins, garlic, Pecorino, and toasted bread crumbs
(2007 Diamond Collection Claret)
Swordfish involtini: rolled swordfish filled with black olive tapenade, coated in bread crumbs, and topped with cherry tomatoes, capers, and mint
(2007 Director’s Cut Chardonnay)
Braciolini: thinly cut beef wrapped with prosciutto, sausage, pignoli nuts, raisins, and Parmesan and braised in a rich tomato sauce
(2006 Edizione Pennino Zinfandel)
Cassata: Sicilian regional cake with ricotta
(2007 Sofia Blanc de Blancs Sparkling)
6:30 PM; $95. For reservations call 201-795-2750.
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FOAM WAR AT MORTON’S, HACKENSACK
Morton’s the Steakhouse, Riverside Square Mall, 1 Riverside Square, Hackensack, wants to add two new local microbrews to the menu and is having a “foam war” promotion. Through June 14, beer lovers can vote once a day at the restaurant for one of the following breweries: Cricket Hill Brewing Co., Fairfield; the Defiant Brewing Company, Pearl River, New York; Flying Fish Brewing Co., Cherry Hill; Ramstein, High Point Brewing Company, Butler; and River Horse Brewing Company, Lambertville. One voter will win dinner for four at Morton’s; winners will be announced at a special cocktail reception on June 22 at 6 PM. For more information contact Korina Insana at 201-487-1303.
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NOW THIS IS SERVICE
Chef John Pilarz of Anthony’s Creative Italian Cuisine, 512 Station Avenue, Haddon Heights, goes the extra mile with his BYO services. Not only does the restaurant have a temperature-controlled oak wine cabinet that houses up to 200 bottles, where guests can store their private selections, but staff will also decant wines and provide Reidel glassware upon request. For reservations call 856-310-7766.
Do you know of any dining establishment that provides services not often seen in a restaurant? Post about it on this blog.
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DINING DEALS
Tuesdays are Date Night at the Tortilla Press, 703 Haddon Avenue, Collingswood. Bring a friend, significant other, spouse—anyone—and have a three-course meal for $38 a couple. Appetizers, entrées, and desserts change weekly. For reservations call 856-869-3345; BYO.
A Spring Fling menu is being offered at the Gables, 212 Centre Street, Beach Haven, with a petite filet mignon, salmon, half chicken, or gnocchi for $19.95. Meat and fish are served with potato and vegetable. For reservations call 609-492-3553.
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