VALENTINO’S ON PARK
We found another neighborhood Italian restaurant to tell you about: Valentino’s on Park in Rutherford. It has friendly waiters, tasty food, large portions and a menu that ranges from pizza to pasta to meat and fish entrées. The room is a bit dowdy with the usual Italian pictures and décor, but tables are set far apart allowing for quiet conversation.
There were a few dishes not often seen on menus that piqued our interest, which we will try on our next visit: monkfish osso buco, sautéed Cornish hen cacciatore style, and sweet-and-sour pearl onions. However, this time we started with blistered green peppers. We didn’t realize that the blister in the name meant that would be the condition of our tongues after we ate them. Baby arugula with shaved parmigiano had a light dressing and a arugula salad with grilled pears and gorgonzola had a variety of well-balanced flavors. The creamy pasta e fagioli was a hit, and we were told that it is made with cranberry beans rather than cannellini beans, which gave it a darker color. The three pasta dishes tried (linguine with seafood, homemade tagliatelle in a classic Bolognese sauce presented in a oversized bowl, and pennette with shrimp, radicchio and fresh tomato) are all recommended. Eggplant parmigiana, an appetizer portion that was ordered for an entrée, was big enough that we brought half of it home. Desserts are made in house; we shared a mixed-berry tart. Four butter cookies were presented with the bill, a nice touch. Specials are printed with prices, thank you. But be aware that half orders of pasta are $2 extra and the menu states that “no cheese is served on seafood at anytime.” Hmmm…. What do you think of that?
Valentino’s On Park
15 Park Avenue
Rutherford
201-528-7142
BYO
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ZORBA GREEK EATERY, WAYNE
We ate ourselves silly at Zorba in Wayne, a nondescript, storefront shopping-mall restaurant that was recommended by a friend. The food was tasty, portions big and prices very reasonable so it was no surprise that on a Saturday night people were waiting online outside to get a table, as the restaurant does not take reservations.
Starters were a combination plate of thick, tangy tzatziki (yogurt, cucumber and garlic dip), skordalia (potato and garlic dip) and melitzanosalata (roasted-eggplant dip), served with warm pita bread. An order of char-grilled octopus had a scrumptious olive oil, lemon and oregano sauce but was too chewy for us. Large, chilled salad bowls were filled with lettuce, tomato, green peppers, olives, cucumbers, and feta cheese, and could not have been fresher or more filling. We could have stopped eating at this point and been very happy. But then we would have missed the kabob of tender, lamb cubes served with addictive roasted-lemon potatoes that were a hit of the evening. Other entrees were moussaka (not the best we have had), pastichio, and a platter of Greek sausage with grilled pepper, onions and feta cheese. Of course, we couldn’t bypass the traditional baklava for dessert.
Zorba is open daily and we heard that they also do a brisk business at lunchtime. Another plus is that it is located in the Corrado’s Shopping Center, where you can shop yourself silly.
Photo courtesy of Lowell Saferstein
Zorba the Greek Eatery
223 Berdan Avenue, Wayne
973-628-7777
BYO
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DEPERSIO’S AT THE BEARD HOUSE, NYC
On December 18, a Vibrant Italian dinner will be held at James Beard House, 167 W 12th St, New York City with Ryan DePersio, executive chef at Bar Cara in Bloomfield, Fascino in Montclair, and Nico Kitchen + Bar in Newark, along with his mom pastry chef Cynthia DePersio and general manager/sommelier Anthony DePersio. The following menu will be presented:
Hors d’ oeuvres: grilled flatbreads with whipped ricotta and housemade Mangalitsa coppa; sambuca-cured Scottish salmon with paprika yogurt and black pepper grissini; mascarpone–polenta fries with gorgonzola fonduta; crispy zucchini chips with citrus aïoli; Piedmontese beef tartare with truffle essence and Parmigiano-Reggiano on toasted crostini; and pancetta-wrapped scallops with fig jam.
(Zardetto Tre Venti Rive di Ogliano Prosecco Conegliano-Valdobbiadene 2011 and Castello di Neive Grignolino 2011)
Yellowfin-tuna rollatini with shaved fennel, cucumbers, opal basil, and yuzu–sesame vinaigrette
(Tasca d’Almerita Regaleali Bianco 2011)
Red snapper with cumin-scented carrot purée, Tuscan chickpeas, and saffron acqua pazza
(Poggio Al Tesoro Solosole Vermentino 2011)
Housemade red pepper rigatoni with duck-leg cacciatore and ricotta salata
(Librandi Duca Sanfelice Cirò Riserva 2009)
Bone marrow–crusted beef tenderloin with garlic confit–sautéed rapini, gorgonzola–potato torta, and winter-spiced red sauce
(Castello di Neive Barbaresco 2008)
Dessert trio of pignoli torta, banana–marshmallow cake, and caramel gelato
(Bera Moscato d’Asti 2011)
7 PM; $170; members $130. Reservations: 212-627-2308.
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BREAKFAST WITH SANTA AT THE BERNARDS INN, BERNARDSVILLE, AND CONGRATULATIONS TO SOMMELIER TERRI BALDWIN
Have Breakfast with Santa and take a photograph with him on December 9 at the Bernards Inn, 27 Mine Brook Road, Bernardsville. The breakfast buffet will include made-to-order omelets, pancakes with toppings, bacon, sausage, salads, fresh fruit and more. Special holiday treat tables for children will feature gingerbread and a selection of holiday cookies, cupcakes, and candy canes. 10 AM to 2 PM; $29.95; children 5 to 12, $10; children under 5, complimentary. Reservations: 908-766-0002.
We would also like to congratulate wine director and sommelier Terri Baldwin who is celebrating two decades at The Bernards Inn. When asked about this milestone, Baldwin said, “In this industry, it is common for most to be gypsies and move around quite often. The team at the Bernards Inn has been in place for a very long time, and I must say I am lucky to work with such professionals on our management team that I consider family. From the very beginning 20 years ago, I knew this place is where I wanted to call home.”
When questioned about the changes in the industry she said, “Wine has changed tremendously over the years. First off, when I was in school, there were only three girls in my class of about 75. Between students dropping out and not passing, I think only about 35 graduated. Today, there are many women in the field of wine in all aspects, including wine making. The choices of wine are endless today with everyone making wine.”
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NEW BRUNCH OPTION IN MONTCLAIR
A brunch buffet, along with the regular menu, is now being served at Indigo Kitchen, 615 Bloomfield Ave, Montclair on Sunday’s from 11 AM to 3 PM. Some menu items include: red-velvet pancakes with cream cheese icing; poached eggs and crab cakes atop grilled flatbread with skillet potatoes and lemon tartar; chicken and waffles; and, our favorite, shrimp and grits. Reservations: 973-707-2950; BYO.
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LOBSTER NIGHT AT BOULEVARD FIVE72, KENILWORTH
Every Friday is Lobster Night at Boulevard Five72, 572 Boulevard, Kenilworth featuring a lobster prix-fixe menu with one component of each dish featuring a fresh Maine lobster. Information and reservations: 908-709-1200
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HELP FOR NJ CHEFS AFFECTED BY HURRICANE SANDY
Chef Rob Ubhaus of Rob’s Bistro in Madison invites any NJ chefs who were affected by Hurricane Sandy to open a pop-up restaurant on Mondays at his establishment. Proceeds will go to the rebuilding of their destroyed restaurant. Please contact him at [email protected]/
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THE ALMOST FINISHED PRODUCT
Here are the before and after pictures:
Are we happy? Yes. The punch list is still being attended to, and I’m cooking again. Lowell’s baking his bread and more importantly keeping me fed with his homemade, chocolate chip cookies and granola. A special thank you goes to the TV show Kitchen Cousins, which will come into your home, renovate your kitchen, and show the process on TV. You see, we auditioned for this show, and like many others, the producers didn’t choose us for a kitchen redo. But, it all worked out for the best, as we can’t imagine having a nicer kitchen thanks to Showcase Kitchen and Baths in Bloomfield.
Would we recommend this company? Yes. Would we want to do this again? Of course. We’re thrilled with the outcome and the kitchen gods, aka Tom and John, made everything easy with their exceptional work. It also helped that they cleaned up completely each day. Hurricane Sandy paying a visit in the middle of all of this didn’t help, but now I am happy to say to Lowell, “Honey, good news. We’re eating home tonight.” We’re waiting for the blinds and will post a picture once they are installed. I’ll also post some tips to help you through your own renovation next week.
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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].