Restaurant News

This week Rosie tells us about Aroma Palace in Montclair, the book Canal House Cooking, an Outstanding in the Field dinner, and much more news about NJ dining.

AROMA PALACE RESTAURANT, MONTCLAIR

We don’t visit Indian restaurants enough, so when Aroma Palace Restaurant opened recently at 379 Bloomfield Avenue, Montclair, we headed on over. Our new mantra is that we must have Indian cuisine more often, as the assortment of dishes, the spices used, and the cooking techniques are so satisfying.

Aroma’s homepage states that it serves both North and South Indian cuisine, and some dishes listed on the menu are Kerala (a state located in southwestern India) specialties. The rasam soup, made with tamarind and lentils, reminded us of a spicy tomato soup. It was like a palate cleanser, and it certainly was a tasty first course to consume while we waited for our appetizers.

Starters were a highly recommended vegetable combination plate containing samosa (fried stuffed pastry), mixed vegetable pakora (fritter), onion pakora, paneer (cheese) pakora, and pappad (thin crispy wafer), and an order each of eggplant pakora and shrimp pakora, giving us a large sampling of what the restaurant has to offer. A meat combo is also available. Everything was fried, but to Aroma’s credit they use olive and/or canola oil, and the food was greaseless and didn’t repeat on us hours later, which in our book is a big plus.

Entrées were devoured. The shrimp sag, containing a very generous portion of large shrimp, came in a bowl with creamed spinach; a tasty combination of creamy and salty. Chickpeas swimming in spinach, chana sag, was addictive, although we hadn’t realized (nor did the waiter tell us) that it comes with the same style of spinach as the shrimp sag. Chicken tikka, boneless pieces of chicken marinated in yogurt and spices and cooked in the tandoor oven, was a bit overdone for our taste but was a very colorful dish and worth ordering again. A scrumptious, delicately spiced mélange of vegetables, aloo gobi masala, contained cauliflower, potatoes, onions, and tomatoes. Nan and onion kulcha (breads) rounded out our dinner. 

Since we had a child with us, we ordered all of the food mild, but if you need to cool the heat from any dish, try the refreshing lassi, a classic Indian yogurt drink. Some other drink options that pair perfectly with the food are mango lassi, strawberry delight (strawberries, banana, vanilla, and ice), fresh carrot or cucumber juice, and Indian milk tea. For dessert we had the ada pradhaman, rice flakes cooked with milk and sugar, which was too sweet for everyone at our table.

One can have a delicious time exploring Aroma’s menu. Next time we would like to try a lamb or goat dish and the fish molly, a stew that’s one of the favorite fish curries of Kerala. The BYO restaurant is open for lunch and dinner Tuesday through Sunday. For reservations call 973-566-0099.

Chicken tikka.

Photo courtesy of Lowell Saferstein.

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CANAL HOUSE COOKING

“Home cooking by home cooks for home cooks” is how authors Christopher Hirsheimer and Melissa Hamilton (the latter is co-founder of Hamilton’s Grill Room, Lambertville) describe their new cookbook, Canal House Cooking. The book, containing easy-to-prepare summer recipes using readily available ingredients, has recently been published and is named for the loft studio where Hirsheimer and Hamilton write, photograph, design, paint, and cook. Three cookbooks, with the authors’ favorite home recipes, are planned for each year: summer, fall and holiday, and winter and spring. Tempting dishes in the summer edition include melon water, roasted tomatoes studded with garlic, pork loin cooked in milk, and plum tart. A single book is $19.95, and you can subscribe or give a gift subscription, which includes three seasonal books per year for $49.95. Orders delivered to New Jersey addresses must include 7 percent sales tax. You can buy Canal House Cooking online at www.thecanalhouse.com; if you would like to pay by check, e-mail orders@thecanalhouse.com or call 609-802-7997.

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OUTSTANDING IN THE FIELD EVENT

On September 1, a five-course farm-style (family-style) dinner, Outstanding in the Field, will be held at Cherry Grove Farm, 3200 Lawrenceville Road, Lawrenceville, with guest chef Scott Anderson from Elements, Princeton, and host farmer Kelly Harding from Cherry Grove Farm.

Since 1999 the Outstanding in the Field organization has held culinary events to reconnect diners with the land and with the origins of their food, with farmers using food that they grow. These dinners are usually organized outside at a long table and have been held in settings such as gardens, mountaintops, sea caves, islands, and ranches around the world.

Upon arrival at Cherry Grove, guests will enjoy a glass of wine followed by a guided tour of the farm. A sit-down dinner at a long communal table will then be served, with Chef Anderson cooking in an al fresco kitchen. The menu will utilize ingredients from the farm, such as grass-fed beef or lamb, heirloom pork, free-range eggs, farmstead cheese, and vegetables. Each course will be paired with wine. 3 PM; $180. For more information and to purchase tickets log on to www.outstandinginthefield.com.

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THE BERNARDS INN, BERNARDSVILLE

On September 3, an Alpha Omega wine dinner will be held at the Bernards Inn, 27 Mine Brook Road, Bernardsville, hosted by winemaker Jean Hoefliger of Alpha Omega and Bernards Inn wine director and sommelier Terri Baldwin. The following menu will be presented by executive chef Corey Heyer.

Reception: 2008 Sauvignon Blanc

Skate, scallop, and monkfish with corn, bacon, heirloom tomatoes, baby arugula, pickled red onion, jalapeño, balsamic, bronze fennel, brown butter, and hazelnuts

(2006 Unfiltered Chardonnay)

King salmon and crispy pork belly with roasted peaches, pineapple sage, tarbais bean purée, and Piedmentone red wine reduction

(2005 Cabernet)

Grilled American Wagyu short rib with spicy creamy polenta, tomato jam, crispy shallots, and rosemary and orange reduction

(2005 Proprietary Red)

Local farms cheese tasting

(2006 Era)

Assorted mignardise and coffee and tea service

6:30 PM; $185 plus tax and service charge. For reservations call 908-766-0002.

Executive chef Corey Heyer.

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BLUEBERRY SHORTCAKE, ANYONE?

Through September 20, McCormick & Schmick’s Seafood Restaurant, 175 Riverside Square, Hackensack, will make a donation to the American Heart Association for every blueberry shortcake purchased. For dinner reservations call 201-968-9410.

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GREEK RESTAURANT NEWS

Greek Taverna, 292 Bloomfield Avenue, Montclair (973-746-2280), will celebrate its one-year anniversary on August 25 with a free buffet and live music from 6 to 9 PM; BYO.

On August 23, listen to live Greek music and relax on the patio at the backyard BBQ being hosted by Kuzina by Sofia, Sawmill Shopping Center, 404 Route 70 West, Cherry Hill. The party starts at 4 PM. For reservations, which are recommended, call 856-429-1061; BYO.

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SAVE THE DATE

On November 6, a six-course Dinner of Hope 2009 with paired wines will be held at Pleasantdale Chateau, 757 Eagle Rock Avenue, West Orange, to benefit Creative Heartwork, an organization that utilizes the power of the arts to heal children who have experienced trauma, loss, serious illness, or disability. 6:30 PM; $1,000 per plate, $5,000 for a table of ten. For tickets call 973-889-0809.

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DINING DEALS

“Brave Spirits” is celebrated every Friday night from 5 to 7 PM at Andreotti’s Viennese Cafe, 1442 East Route 70, Cherry Hill, with a portion of the proceeds donated to military, fire, and police charities. For more information and dinner reservations call 856-795-2233.

Chris Michael’s Steakhouse and Sushi Bar, 40 Oakwood Avenue, Woodbridge, has a prix-fixe sunset menu that includes soup of the day or house salad, choice of entrée, dessert, and coffee. Monday through Friday 4 to 6 PM; $25 to $30. For reservations call 732-634-5355.

Sunday through Thursday through August, Rare the Steak House, 440 Main Street, Little Falls, offers a three-course prix-fixe dinner, which includes soup of the day, pasta, or seafood sampler; mixed greens salad; and a choice from selected entrées. 5 to 7 PM; $23.95. For reservations call 973-256-6699.

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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to rosie@njmonthly.com.