PICNIC, THE RESTAURANT, FAIR LAWN
The very talented chef and sommelier Christine Nunn has opened Picnic, the Restaurant, at 14-25 Plaza Road North (Plaza Building), Radburn, Fair Lawn. This BYO establishment is one of the hottest tickets in NJ dining, with a three-week wait for a reservation on a Saturday night. Is it worth it? In our opinion, a very definite yes. Nunn, a Culinary Institute of America graduate, won the Ultimate Chef of Bergen County contest in 2009 sponsored by Chef Central in Paramus and has earned numerous other awards. She’s strutting her stuff with a menu of New American cuisine that changes daily, and she had us sighing with pleasure.
In lieu of bread, which will be served on request, Nunn presents a cheese plate with crisp toasts and dried fruit when you’re seated, a most welcome change. We started with a refreshing Waldorf salad containing New York apples, dried cranberries, and cashews over greens; the recipe came from Nunn’s mom. A cream of mushroom soup was intense with flavor, a great starter on a cold night. We also splurged on beautifully presented seared foie gras with poached pear, blackberries, and a fig balsamic reduction. Iceberg wedges have been finding their way onto a lot of menus lately. Here Nunn coats the wedge with Thousand Island dressing and some Maytag blue. Cucumbers, grape tomatoes, bacon, and red onion add to the allure. Entrées did not disappoint either. Those of you who follow Lowell’s dining picks already know that he often orders a pork chop, so it was not a surprise that he chose Nunn’s scrumptious variation of a cider-brined chop served with cornbread and bacon stuffing, sweet potato purée, and house-made applesauce. And Nunn served the pork medium-rare as ordered. A Colorado lamb dish was a delightful potpourri of flavors. The dish presented the meat in two ways—as a Mediterranean-spiced loin and as figs filled with braised lamb shank. Fall-off-the-bone, tender, and tasty braised short ribs came with a mélange of root vegetables and pearl onions. The one fish dish we tried, a well-balanced and memorable entrée, was pecan-crusted baked halibut with cranberry shallot relish and autumn fruit couscous. We actually had room for dessert, a fudge walnut brownie and a palate-cleansing After Eight mint ice cream. The restaurant is open for lunch Tuesdays through Fridays and dinner Tuesdays though Saturdays. If possible, go early in the week. The menu can be found at www.picnictherestaurant.com. For reservations call 201-796-2700.
Pecan-crusted baked halibut with cranberry shallot relish and autumn fruit couscous.
Photo courtesy of Lowell Saferstein.
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STEAK OUT AT CAPITOL GRILLE, PARAMUS
Capital Grille, a high-end steakhouse chain with steaks that are dry-aged for fourteen days on the premises, has opened at Westfield Garden State Plaza, Paramus (201-845-7040). Menu selections include lobster and crab cakes; pan-fried calamari with hot cherry peppers; porcini-rubbed Delmonico with twelve-year-aged balsamic; Kona-crusted dry-aged sirloin with caramelized shallot butter; citrus-glazed salmon; lobster mac and cheese; and flourless chocolate espresso cake. More than 350 wines are offered (and be sure to take a look at the impressive glass-enclosed wine cellar). Joseph Boyer, formerly executive chef at the Palm in New York City, is the executive chef and creates daily specials made with locally grown artisanal ingredients. For reservations call 201-845-7040.
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HOG WILD, CALDWELL
When we entered Hog Wild, 405 Bloomfield Avenue, Caldwell, we were surrounded by the aroma of barbecue, and we thought that this is must what it smells like in hog heaven. After tasting the food, we understand why the restaurant is called Hog Wild, as we are eager to return and try the other menu options. The meat here is hand trimmed, cured, and then smoked at a low heat from four to sixteen hours. Try one of the smokin’ combo platters to get a sample of what they offer. Two-, three-, and four-meat options are available. We opted for St. Louis pork ribs and Texas-style smoked beef brisket. But in hindsight we should have shared the four-meat platter, as we could have tasted the Carolina-style pulled pork and BBQ chicken. Two sides come with the entrées; certainly try the creamy and cheesy mac and cheese. The coleslaw was standard fare, but the collard greens were quite good, as were the mashed sweet potatoes. It’s not all about BBQ here, though. Meat loaf, chili, chicken fricassee, smothered pork chop, beer-battered fried fish, and house-smoked salmon are available, as are salads, burgers, and sandwiches. Hog Wild does not take reservations, but for more information call 862-210-8262.
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CHARLES DICKENS DINNER THEATER
A five-course dinner and a show, A Dickens Christmas Carol, will be presented at Braddock’s Tavern, 39 South Main Street, Medford, on December 11 at 7 PM, December 12 at 1 and 7 PM, December 17 at 7 PM, December 18 at 7 PM, and December 19 at 1 and 7 PM. Dinner will include wassail, soup, garden salad, crab cake and filet, and dessert. For price information and reservations call 609-654-1604.
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SUNDAY SUPPERS AT NINETY ACRES, PEAPACK-GLADSTONE
Sunday suppers are now being offered at Ninety Acres Culinary Center, Natirar, 2 Main Street, Peapack-Gladstone, from 1 to 8 PM, featuring an à la carte dinner menu, farmer’s-plate specials, and executive chef David Felton’s five-course Bring Me Food tasting menu ($75, $125 with wine to complement each course). For reservations call 908-901-9500.
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