THE BERNARDS INN, BERNARDSVILLE
We always love dining at the Bernards Inn, 27 Mine Brook Road, Bernardsville, but as prices are high, we consider it a special-occasion restaurant. Happily, the exemplary service, the elegant ambiance (with tables adorned with roses and beautiful dinnerware), and the modern American menu by executive chef Corey Heyer make it all worthwhile.
We recently ate here, and when we were seated delicious choices of bread were offered—loved the multigrain—along with an amuse-bouche of broccoli and cauliflower soup. Appetizers were chilled white and green asparagus with crispy prosciutto, warm poached duck egg, frisée, and lemon sabayon; tuna tartare with sesame ice cream, edamame, mizuna, wasabi, and miso vinaigrette; chilled spring pea purée with sweet baby shrimp, mint, French breakfast radishes, and black truffle crème fraiche (my favorite); and baby spinach with goat cheese croquettes, hazelnuts, strawberries, and balsamic reduction. You must know what Lowell ordered as an entrée! Yes, a beautifully prepared Niman Ranch pork chop with carrot and ginger purée, sugar snap peas, shiitake mushroom and pea tendril salad, and delicious “fried” black quinoa that was similar to fried rice. A vegetarian option, which we recommend, was crunchy fried tofu accompanied by chayote and bell pepper slaw. The slaw was presented with the Florida grouper as well, along with spicy crawfish bread pudding. Monkfish “paella” also contained shrimp, chorizo, mussels, Arborio rice, saffron, peppers, pea purée, and paprika foam. Two desserts were shared by four; certainly try the house-made ice cream (flavors change frequently) or the lemon raspberry charlotte russe created by pastry chef Duane Hendershot. Sommelier Terri Baldwin oversees a hefty 1,500-bottle wine list that’s earned the Best of Award of Excellence from Wine Spectator magazine for the past eight years.
Another option at the Bernards Inn is to dine at the bar, and after seeing the space packed with patrons on a Saturday night we realized that we should try this casual venue soon. As an added bonus, there’s live piano music in the bar Tuesday through Saturday nights, with some menu items being pizza, hummus, oysters, lobster sliders, burgers, and marinated grilled chicken or beef tenderloin tips with organic baby greens, cherry tomatoes, and balsamic vinaigrette. Chef Heyer has been at the Bernards Inn since 2004 and recently hired Jason Ramos, who was previously executive sous chef at the Pluckemin Inn in Bedminster, as chef de cuisine. Reservations: 908-766-0002.
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ALBERT’S CAFE AMICI, MONTCLAIR
The space at 32 Church Street in Montclair has housed many restaurants: Taro, 32 Church Street, Cafe Amici, and now Albert’s Cafe Amici, with Patrick Pierre-Jerome as the executive chef. The eclectic menu has salads, pizzas, burgers, pastas, and entrée options such as NY strip steak, salmon, and chicken. We started with a tremendous bowl of fried, shaved zucchini, a portion large enough for four people to share. One entrée was a decent orecchiette pasta with broccoli rabe, sweet sausage, tomatoes, cannellini beans, garlic, and extra-virgin olive oil. It was no better or worse than what you would get at your favorite local Italian restaurant. A homey special of meat loaf, mashed potatoes, and spinach was a satisfying dish. Our favorite part of the meal, however, was dessert, consisting of Italian almond cornmeal cookies that we enjoyed so much that we downloaded a recipe from the Internet so we could try to re-create these scrumptious morsels at home. Other dessert options were vanilla bread pudding, cheesecake with balsamic strawberries, tiramisu, and gelato. Reservations: 973-233-0300; BYO.
Orecchiette with broccoli rabe, sweet sausage, tomatoes, and cannellini beans.
Photo courtesy of Lowell Saferstein.
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SALT CREEK GRILLE, PRINCETON
Enjoy great food, drinks, and music on June 28 at the Fourth Annual Wine & Dine Festival at Salt Creek Grille, 1 Rockingham Row, Princeton, to benefit Eden Autism Services, a nonprofit whose mission is to improve the lives of children and adults with autism, and their families. 6 to 9 PM; $60 in advance, $75 at the door. For reservations, call 609-419-4200 or visit www.saltcreekgrille.com.
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CHEF RYAN DEPERSIO AT KINGS, SHORT HILLS
On June 18, a demonstration cooking class, Italian Without Borders, taught by Chef Ryan DePersio, co-owner of Fascino, Nico, and Bar Cara, will be held at Kings Short Hills, 778 Morris Turnpike. Menu highlights include chilled shrimp, insalata, spicy lemon yogurt, and compressed cucumber; fresh cavatelli, pancetta, English peas, pomodoro, and ricotta salata; and ricotta zeppole with strawberry jam. 6:30 to 9:30 PM; $65. To enroll, call 973-258-4009.
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THE FROG AND THE PEACH, NEW BRUNSWICK
Every Friday throughout the summer starting at 5:30 PM, the Frog and the Peach, 29 Dennis Street, New Brunswick, will offer tapas in the garden, plus sherries and a wide selection of Spanish wines by the glass or bottle. Menu items include Mangalica ham, stuffed Medjool dates, Spanish octopus salad, and crispy cod fritters with saffron citrus sauce. Reservations: 732-846-3216.
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GARDEN STATE CRAFT BREWERS BEER FESTIVAL
The Garden State Craft Brewers Guild’s Sixteenth Annual Beer Festival will be held on the Battleship New Jersey, 100 Clinton Street, Camden, on Saturday, June 23, from 12:30 to 4:30 PM; $45, VIP tickets $55. This event will include beers from nineteen breweries, food, and live music. Participants include Cricket Hill, Flying Fish, High Point, Iron Hill, New Jersey Beer Company, Trap Rock Restaurant and Brewery, and Tun Tavern. For tickets, visit www.battleshipnewjersey.org or call 866-877-6262.
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DINING DEALS
On Sundays, the Strip House, Westminster Hotel, 550 West Mount Pleasant Avenue, Livingston, is offering “25 for $25” bottles of wine in the dining room and at the bar during dinner service. The featured wines, a mix of new- and old-world varietals from California, Washington, Chile, Argentina, and Italy, include three sparklers, eight whites, and fourteen reds. Reservations: 973-548-0050.
Cafe Matisse, 167 Park Avenue, Rutherford, will give you 20 percent off the grazing menu Tuesday through Thursday from 5:30 to 6 PM and Sunday from 5 to 6 PM. Cash only. For more information and reservations, call 201-935-2995; BYO.
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Congratulations to Chef Jay Lippin, previously at the Blind Boar in Norwood, for winning Food Network’s Chopped Champions on May 29.
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