CORSO 98, MONTCLAIR
Visually appealing, flavorful dishes and friendly service are our reasons for dining at Corso 98, 98 Walnut Street, Montclair, where Derek Haupt is the executive chef. Here are some pictures from a recent visit.
Pan-roasted Prince Edward Island mussels with Pinot Grigio butter sauce, roasted garlic cloves, croutons, and Roma tomatoes. The sauce was so scrumptious that we finished it with soupspoons.
Zucchini blossoms stuffed with prosciutto and fresh mozzarella over a citrus beurre blanc. We oohed and aahed when this dish, which reminded us of a starfish, was presented.
Handmade pasta chitarra alla Mamma with Bolognese sauce. The kitchen graciously divided one order into four servings for us to share.
Rack of lamb with whipped potatoes, roasted shallot bulbs, and a praiseworthy Brunello wine sauce.
Juicy Roasted salmon with whipped potatoes, wilted spinach, roasted peppers, pancetta, and grilled fennel—colorful, with a fresh-from-the-ocean taste.
Herb-crusted Georges Bank flounder over roasted sweet Cubanelle peppers, surrounded by a spicy puttanesca sauce.
Photos courtesy of Lowell Saferstein.
Other items we had that are not shown are pan-seared fresh scamorza cheese, which is similar to mozzarella, with a fresh mango chutney; herb-seared pork tenderloin over roasted potatoes, long hot peppers, and grilled marinated Portobello mushrooms; and Italian icebox cake with layers of graham crackers and chocolate pudding topped off with fresh whipped cream. Corso 98 has been open since 1999, and in our opinion it’s doing everything right. The restaurant is BYO but has a license to sell NJ wine. For reservations, call 973-746-0789.
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GIRLS’ NIGHT OUT AT SICKLES MARKET, LITTLE SILVER
On March 18, the Second Annual Sickles Market Girls’ Night Out, a women-only event featuring wines, foods, spring fashions, and health and beauty exhibits, will be held at the Greenhouse at Sickles Market, 1 Harrison Avenue, Little Silver. A portion of the proceeds will benefit the Jacqueline M. Wilentz Comprehensive Breast Center. 7 to 9 PM; $35. For tickets, call 732-741-9563 or purchase online at shop.sicklesmarket.com. Ages 21 and over.
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ST. PATRICK’S DAY AT DAVID BURKE FROMAGERIE, RUMSON
On March 17, celebrate St Patrick’s Day at a Kilts vs. Lederhosen event with chef/owner David Burke at David Burke Fromagerie, 26 Ridge Road, Rumson. Burke and former owner Chef Hubert Peter will celebrate the Third Annual St. Patrick’s Day Chef Showdown and March Madness Dinner with a multi-course meal accompanied by a variety of beers and spirits. Each chef will present his respective Irish or German interpretations of the holiday, and guests will vote for their favorite as bagpipe music sets a festive tone. Rumor has it that Chef Burke will wear a kilt and Chef Peter will be dressed in lederhosen. The evening will conclude with the presentation of the signature David Burke ostrich egg in a No Blarney Chef Showdown trophy cup signed by the competing chefs. 6:15 PM; $75 including cocktails, hors d’oeuvres, four courses with beer and spirits, and dessert; plus tax and gratuity. For reservations, call 732-842-8088.
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SOUTH JERSEY RESTAURANT WEEK
South Jersey Restaurant Week will be held March 20 through 25, with four courses costing either $25 or $35. For a list of participating restaurants, log on to http://sjhotchefs.com/restweek.
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UPCOMING WINE EVENTS
Both of these events will be held on March 15.
A four-course Coppola wine dinner will be held at Pleasantdale Chateau, 757 Eagle Rock Avenue, West Orange; 6:30 PM. For price information and reservations, call 973-731-5600.
A Hendry Vineyards wine dinner with owner/winemaker George Hendry will be held at Stage Left, 5 Livingston Avenue, New Brunswick. 7 PM; $129. For reservations, call 732-828-4444.
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OPENING SOON
G.K.’s Red Dog Tavern is expected to open in April under the same roof as Rod’s Steak & Seafood Grille, 1 Convent Road, Morristown. Executive chef Jeffrey Orel will preside over the casual 120-seat restaurant, which will serve an eclectic contemporary menu that ranges from raw-bar selections to hearty sandwiches, salads, and house specialties like free-range chicken under a brick, shrimp gumbo, and tavern steak frites. There will also be a “junior citizens” menu of sliders, PB&J, pizza, chicken fingers, shakes, and floats.
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