NEXT DOOR, MONTCLAIR
Next Door and Blu, both in Montclair and under the direction of chef/owner Zod Arifai, have always been favorites. As both are excellent, the problem we usually have is deciding which one to dine at. This time we went to Next Door, a more casual eatery. We were so pleased with the innovative and inexpensive menu. Pastas range from $14 to $18 and run the gamut from fettuccini with butternut squash and walnuts to fusilli with lamb meatballs, goat cheese and olives. We opted for the spaghetti with cauliflower, Pecorino Romano and pine nuts. Another starter was a rich risotto with finely diced butternut squash and truffle oil. Do try it, if it’s available. Entrees start at $14 for a burger, which won top prize in the NJ Monthly burger contest in 2010, and top out at $22 for mahi with black-bean purée, pineapple jalapeño and spinach. We’re partial to salmon, and that week chef Arifai cooked it with forbidden black rice, scallions, peanuts and a spicy coconut broth. Loved it. Our second entrée was lip smackin’ beef short ribs with a sweet-and-sour glaze, roasted Brussels sprouts and creamy mashed potatoes. Leave room for dessert, especially the classic vanilla bean crème brûlée with fresh berries. Or, if available, try the caramelized banana sundae with salted-caramel ice cream or the chocolate, peanut butter crisp. It’s refreshing to see a menu that changes often, and dishes executed with such finesse.
On weekdays through December 30, 2012 chef/owner Zod Arifai is offering a two-course menu with a few bites of a sweet ending for $19.50 at Blu and Next Door in Montclair and Daryl in New Brunswick as a gesture to those who have been affected by Hurricane Sandy.
Crème brûlée
Photo courtesy of Lowell Saferstein
Next Door
556 Bloomfield Ave
Montclair
973-744-3600
BYO
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NERO’S GRILLE, LIVINGSTON
There is no equal to the cheesecake that was served at the now-closed Claremont Diner in Verona, so when we received an e-mail that Nero’s in Livingston was now serving this famous dessert, we knew that we wanted to dine there. We had such fond memories of this dessert and wondered if it was as creamy and rich as we remembered? After all, it was the standard that we have compared other cheesecakes to even though the diner has been closed at least 20 years.
So we made a reservation and arrived at 6:30 on a Friday night to find a packed bar but a relatively empty dining room. We were seated at the worse table in the room. It was noisy, by the service station and the bar, and cold. We were told that there was no other table for us. We were incredulous. There were eight empty tables and other dining rooms, and we couldn’t be moved? The hostess told us no. That should have been enough to send us walking. In any case, the waiter came over and told us the specials—without the prices. When asked how many days the steak was dry aged he told us he didn’t know, but would find out. Twenty-eight days, we were told. So we ordered an onion soup, which came without a spoon. We asked for a spoon and were given a teaspoon. We asked for a soupspoon and got one. The soup was hot and hearty with a flavorful broth. When we ordered the Caesar salad, we were asked if we wanted a half order. This was fine, but the menu doesn’t list the option. Also, the menu doesn’t list all the vegetables available, and when we asked a list was recited. “The price of the broccoli rabe,” I asked. About $5 we were told. It was $6.95. A large serving of marinated rotisserie chicken with fries and a spicy peanut dipping sauce was dry but we loved the crisp skin. The cowboy steak was served with a dirty knife, which we asked to have replaced. As the hostess made the rounds through the dining room, we asked if the steak was choice or prime, and we were told it was prime. In any case, although cooked medium rare as requested, beautifully charred, and seasoned with sea salt and cracked black pepper, it was not as juicy or tender as other prime steaks we have had. We had no complaints about the sautéed broccoli rabe. When plates were brought to the table, we were asked who gets which dish, another example of the amateurish service.
We noticed that Nero’s was filled with regulars and everyone was table hopping except Rosie. People were greeting, hugging and kissing each other. Even the wait staff were hugging and greeting patrons and talking about their families. Lots of happy diners, except us!
We were brought the dessert menus and told that they were out of the cheesecake. “At 7:30 on a Friday night?” I asked, astonished. “Yes,” said the waiter. We were so disappointed; the cheesecake was the only reason we wanted to eat at this establishment. We opted to share the key lime pie which, we were told, was made in house. It was deliciously tart and topped with whipped cream. Since our visit, we have learned that the Claremont cheesecake was originally served at Lindy’s in NYC and taken by pastry chef Lars Jensen to the Claremont Diner. His son apprenticed with him and brought the recipe to the Carnegie Deli in NYC where it is now served. But better yet, the cheesecake can be shipped to your home or you can bake it yourself as the recipe is here: http://www.carnegiedeli.com/recipe.php
BTW—when we left one of the eight tables was open, and we certainly could have been seated there.
Nero’s Grille An American Steakhouse with an Italian Accent
618 South Livingston Ave
Livingston
973-994-1410
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KEI KABOB
Kei Kabob, a Persian restaurant, has opened in Montclair offering another dining option in a city that is known for its diversity of restaurants. Kei means "king" or "royalty” in Farsi, and the cuisine relies on ingredients found in the Iranian region such as barberries, pomegranates, saffron, sumac, and walnuts. A variety of kabobs are on the menu here as well as hummus, rice-stuffed grape leaves; falafel and some dishes that are new to us: a fesenjan stew made with duck (the meat is shredded and similar in texture to pulled pork), finely ground walnuts and pomegranate paste; and ghormeh sabzi stew containing sirloin tips, red kidney beans, and a mixture of fresh green herbs. Both are served with a humongous platter of basmati rice. Two recommended appetizers are the refreshing homemade yoghurt with finely chopped cucumber and mint, and the kashk-e-bademjan, (sautéed eggplant, caramelized onions, garlic and mint spread). For dessert, there is a choice of walnut or almond baklava, (we had the walnut), as well as sweet rice pudding, pistachio-saffron ice cream and rose ice cream. Kei Kabob is open daily, except Monday, from 11 AM to 10 PM.
Falafel
Photo courtesy of Lowell Saferstein
Kei Kabob
401 Bloomfield Ave, Montclair
973-746-4500
BYO
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EVERYTHING BUT THE BLINDS
We are almost finished with our kitchen renovation (except for the blinds) and have been writing about our experiences every Wednesday since October 24 in Table Hopping With Rosie–Restaurant News. We’ll post a picture also as soon as the blinds are installed.
Here are a some tips to help you through a renovation:
Keep a chart of your expenses. For example, we had a different bill for the cabinets and for their installation, which were broken down into three payments; different bills for the items we bought from Showcase, broken down into two payments; and different bills for labor, which were broken down into four payments. Also, remember that that tax and shipping costs are extra. The lights and blinds, we bought locally. Other charges depend on the size of your kitchen and your skills; if you hire an outside contractor, painting is another extra cost. We found it difficult to keep track of the costs until we made a chart.
If you are renovating, be sure to check the air filter in your furnace often, as it will need to be changed.
Document all of your conversations with the contractor with date, time and subject. If anything goes wrong, you have your notes to help you correct a problem.
If you know what you want, you can buy it cheaper online. However, if there is a problem with the product, you will have to get it resolved. If you buy from the contractor, it’s their responsibility.
Check out different kitchen faucets. It does make a difference. We didn’t realize that our sprayer came with a spring and had to be pushed back into the faucet. Some come with a weight and the faucet will retract on its own. The on/off handle is also important. We like that ours can be turned on/off with the back of our hand, which is handy if your hands are dirty.
If you have any renovation tips, please share them with us.
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CHRISTMAS HAPPENINGS 2012
The following restaurants will be open Christmas Eve or Christmas day:
On Christmas Eve, the Bernards Inn, 27 Mine Brook Road, Bernardsville, is offering three dining options. A three-course, prix-fixe dinner will be served in the dining room from 3:30 to 8 PM; $95; $45 for children under 12. An elaborate buffet will be offered from 3 to 8 PM; $65; $29 for children 6 to 12; $15 for children 2 to 5. Seatings for children under 2 are complimentary. An à la carte lunch will also be served from 11:30 AM to 2 PM. Santa Claus will also be making a special visit with treats for children of all ages. Reservations are required and can be made by calling 908-766-0002.
Join Santa for brunch on Sunday, December 9 and 16, from 10 AM to noon, at Braddock’s Tavern, 39 South Main St, Medford. Reservations and information: 609-654-1604.
From Friday, December 21 through Sunday, December 23 the British Chip Shop, 146 Kings Highway East, Haddonfield, will host a Dickens’ Christmas Celebration dinner for $25. Reservations 856-354-0204; BYO.
Casa Dante Restaurant, 737 Newark Ave, Jersey City will offer a Christmas Eve traditional seven-fish dinner from 7:30 to 11 PM; Reservations: 201-795-2750.
Daryl, 302 George St, New Brunswick will be open on Christmas Eve and closed on Christmas day. Reservations: 732-253-7780.
On Christmas Eve a five-course tasting menu will be offered at Elements, 163 Bayard Lane, Princeton. $125; children 12 and under, $60. Reservations: 609-924-0078.
Fascino Restaurant, 331 Bloomfield Ave, Montclair, will be open on Christmas Eve, Monday, December 24th from 5 to 9 PM offering several seafood specials for the holiday along with an à la carte menu. Reservations: 973-233-0350; BYO.
A special Christmas Eve dinner will also be offered at the Ho-Ho-Kus Inn and Tavern, One East Franklin Turnpike, Ho-Ho-Kus, beginning at 4 PM with a special à la carte Christmas Eve menu. Reservations: 201-445-4115.
Lambertville Station Restaurant and the Inn at Lambertville Station, 11 Bridge St, Lambertville, will both be open Christmas Eve and Christmas Day. Reservations: 609-397-8300.
Restaurant Serenade, 6 Roosevelt Ave, Chatham, will be open Christmas Eve from 5 to 9 PM; $69; $35 children 10 and under; plus tax and gratuities. Reservations: 973-701-0303.
Rod’s Steak and Seafood Grille & The Madison Hotel, One Convent Road, Morristown, will be open on Christmas Eve. Reservations: 973-539-6666.
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