MEAL, NUTLEY
New Jersey chefs have a knack for naming one-syllable restaurants with whimsical names. Food (Summit), Char (Raritan), Crave (now closed, Fairfield), Earth (now closed, Totowa), Fin (Montclair), Rare (Little Falls), Pure (Princeton), Roots (Summit), and Salt (Byram) are just a few. You can now add MEAL to your list of restaurants to try. It’s a winner. First of all they offer Colorado lamb chops, our favorite, which are seen on very few New Jersey menus. Their meats (steaks, pork, and veal) are broiled in a 1700-degree oven and offered in small, medium, and large (for two) portions. Would love to try the 40-ounce tomahawk rib eye for two if I can find anyone to share it with me! In addition to entrees, such as duck breast with pomegranate glaze, ahi tuna with five-spice sauce, and lobster linguine, the New American menu also offers burgers and sandwiches, so you can have a light or substantial dinner depending on your appetite.
We started with a delicious, grilled fresh artichoke served with a punchy lemon aioli over greens and a BLT wedge of iceberg lettuce with tomato, really crispy smoked bacon–not the kind that has been sitting around and is soggy and cold–and a buttermilk bleu cheese dressing that was so appetizing we were sorry that there wasn’t more. It was hard to decide on entrees as Meal has a cowboy steak listed, another favorite, as well as the Colorado lamb. This time we opted for the small order of lamb (two chops) for $19 and the “forever braised” beef short rib. Both were excellent, and the two lamb chops were a perfect serving for us. The lamb is also available as four chops or as a rack for two. The short ribs were accompanied by roasted baby carrots and outrageous whipped potatoes. A side of broccoli rabe was tasty but spicy. As good as this meal was we were disappointed with the boring bread. Two rolls, one white and one whole wheat, came with a tray containing butter, a respectable caponata, and basil olive oil. We would have preferred a substantial crusty bread such as a ciabatta. The waitress told us that all of the desserts were made in house, but the carrot cake was not up to scratch with a dense, dry texture and less than creamy, cream cheese frosting. However, all in all, we were thrilled to find this gem and hope to return here soon. MEAL provided us with a memorable meal.
The restaurant was awaiting their liquor license when we dined here. Ask if they are still BYO.
BLT salad with buttermilk bleu cheese dressing
Photo courtesy of Lowell Saferstein
Meal
433 Kingsland Street
Nutley, New Jersey 07110
973-542-8522
http://mealnj.com/
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BLUE MOREL, MORRISTOWN
It was our friends’ anniversary, as well as ours, and we were bouncing around restaurant names where we could celebrate. The restaurant should have a stellar reputation, tables spaced far apart, service that allows for a leisurely dinner, and a place neither of us had dined at in some time. Where to go? Blue Morel in Morristown’s name came up and that’s where we went. Chef-director Thomas Ciszak has an all-star team in place with executive chef Kevin Takafuji, chef de cuisine Rusty Obra, and pastry chef Ernie Rich offering seasonal Modern American cuisine from local farmers and purveyors. They were named one of the top 10 new restaurants in the United States by Gayot.com, and received rave reviews from other venues including our visit in September 2011.
Once seated, a jar of pickled honeydew and cantaloupe were presented in a Mason jar, along with a variety of rolls. Starters were Little Neck clams on the half shell with a pink-pepper mignonette presented on a mound of ice; perfectly grilled, tender octopus with roasted red pepper, chorizo, blistered shishito pepper, rosemary and arugula; and butter-lettuce salad with black-sesame dressing, crunchy dashi wontons, pear, bleu cheese, and spicy cashews, a balanced dish with harmonious flavors and textures. Entrees were just as successful. The jumbo lump crabcakes made entirely with jumbo lump crab and no filler, with a horseradish crust, mizuna, and honey-mustard ranch dressing were perfect. Stacked, grilled free-range leg of lamb, a stunning vertical presentation, was topped with a salad and accompanied with lamb sausage, artichoke, kale, mustard greens, and Bing cherries. Our favorite entrée was the chili-cinnamon glazed Chilean seabass with a crisp, potato-wrapped shrimp, baby bok choy, and ginger lemongrass nage. This firm, luscious fish picked up the contrasting flavors of the chili-cinnamon glaze beautifully along with the nage and paired well the silky bok choy. Dessert? Don’t miss it. The warm, blueberry-apricot crisp with sweet-corn ice cream was whimsically sprinkled with popcorn. If Oreo’s are a favorite, try Chef Rich’s version made with black-cocoa shortbread, vanilla panna cotta and plated with toasted-coconut ice cream. The warm chocolate brioche pudding topped with pecans, oozed chocolate and came with Tahitian vanilla ice cream, and raspberry coulis. It was a crowd pleaser and deserves applause. For a lighter, refreshing ending, try the strawberry lemon-poppy seed shortcake with wild-strawberry sorbet. All of the plates had happy anniversary written in chocolate. All of our requirements for the evening were met.
Pickled honeydew and cantaloupe
Photo courtesy of Lowell Saferstein
Blue Morel is open for breakfast and lunch, Monday through Saturday; brunch buffet on Sunday; and dinner daily. The wine room seats 18 guests and is available for private parties. Dining at the bar is also available.
Chilean sea bass with potato-wrapped shrimp, baby bok choy, and ginger lemongrass nage.
Photo courtesy of Lowell Saferstein
Blue Morel Restaurant and Wine Bar
Westin Governor Morris Hotel
2 Whippany Road
Morristown
Reservations: 973-451-2619
http://www.bluemorel.com
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THE MANOR, WEST ORANGE
If it’s Wednesday, it’s “Wine Night” at The Manor in West Orange with no corkage fee for a la carte diners in The Terrace Lounge. On Wednesdays The Manor also offers an additional list of specially priced wines. There is also a Wednesday lunch buffet for $23.95; and the legendary Lobster Buffet, Wednesday through Friday night for $47.95; children ages 4 to 12, $19.95. Sunday brunch buffet for $39.95; children ages 4 to 12, $19.95.
The Manor Restaurant
111 Prospect Avenue
West Orange, NJ
973-731-2360
www.themanorrestaurant.com/
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ROSIE DISHES—SUZANNE COOKS
On November 6, I will join NJ Monthly blogger Suzanne Lowery (Soup to Nuts at njmonthly.com) at Kings Cooking Studio, 778 Morris Turnpike Short Hills for a “Rosie Dishes-Suzanne Cooks” cooking class. Suzanne will demonstrate four recipes from some of my favorite New Jersey restaurants, and I will speak about the NJ Restaurant scene. Bring your questions and bring your appetite for a fun filled evening. 6:30 to 9:30 PM; $65. Info at: http://kingsfoodmarkets.com/in-store-events/tablehopping-with-rosie/ To register go to: http://kingsfoodmarkets.com/cooking-studio or call 973-258-4009.
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NEW JERSEY RESTAURANT WEEK
New Jersey Restaurant Week sponsored by the New Jersey Restaurant Association will be held September 16 to 22 with participating restaurants throughout the state offering price-fixed menus for lunch and dinner. Information: www.dineoutnj.com
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ON THE ROAD WITH SICKLES
On September 15, as part of the Sickles On the Road program, Sickles Market, 1 Harrison Ave, Little Silver will offer Discover the Best of Edible Princeton, a day of culinary discovery in Princeton hosted by Kirsty Dougherty, On the Road tour director, and Sickles’ chef Carol Maxwell. Learn about the culinary scene of Princeton; attend a mozzarella cheese-making class with Cherry Grove cheese maker; have lunch at Eno Terra; visit Small World Café, a coffee shop; and take home chef Carol’s favorite cheese recipes; Sickles’ Princeton goody bag; Small World Coffee treat bag, and lots of information about Princeton. 9 AM to-6 PM; $179. To enroll, e-mail [email protected] or call 732-741-9563.
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CAPE MAY FOOD & WINE CELEBRATION
From September 15 to 23, the Cape May Food & Wine Celebration presented by the Mid-Atlantic Center for the Arts & Humanities (MAC) will be held throughout the town. Events include: Chefs’ dine-arounds, gourmet brunch walks, a scotch-tasting dinner, gourmet lunches, Cape May clambake, self-guided Wine & brewery trail, a beer & cheese tasting, a food and wine lecture with chef Joseph Poon of Philadelphia and more. To purchase tickets or for information about the celebration call 800-275-4278, or www.capemaymac.org.
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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].