Restaurant News

This week Rosie tells us about Jockey Hollow Bar and Kitchen in Morristown, Haven in Edgewater, Yves'ning Pop Up Dinner in Montclair, and much more news about NJ restaurants.

JOCKEY HOLLOW BAR AND KITCHEN, MORRISTOWN
Although Jockey Hollow Bar and Kitchen will not open until April/May 2014, we asked if we could make a reservation during a recent preview tour. I also told Lowell that we were not going to plan any vacations for those months as the venue is so enthralling that we are anxious to dine at what promises to be the new, "must go" restaurant once it opens.


Entrance to Jockey Hollow Bar And Kitchen.

Located in a gorgeous, 15,000 square foot, Italian-Renaissance building that was built between 1916-1918 by AT&T president Theodore Vail, the high ceilings, Italian-marble floors, central staircase, fireplaces, glass ceiling and views from the window to the reflecting pool outside, all impress and are stunning. We flowed from one room to another and couldn’t stop oohing and ahhing. It is located next to Morristown’s Community Theater providing a perfect venue for before or after a show. This may be a grand building but dining will be informal, casual and fun according to restaurateur Chris Cannon, who is no stranger to the industry. He was a principal in Palio, Remi, L’Impero, Convivio, Alto and the James Beard Award-winner Marea, all located in NYC. He recently opened All’Onda in Greenwich Village.




Jockey Hollow Bar and Kitchen marble staircase.
Photos courtesy of Lowell Saferstein.

There will be a variety of casual dining components offered. The Oyster & Wine Bar at Jockey Hollow (Cannon has a partial ownership of Forty North Oyster Farms in Barnegat Bay) and The Vail Lounge, a 1920’s-themed cocktail room will be housed on the first floor (check out the Juliet balcony here).


A 70-seat dining concept upstairs, The Dining Room at Jockey Hollow, will feature contemporary modern American/Italian, farm-to-table cuisine. All we can tell you at this time is that the chef is from NYC. This restaurant will get produce and meats from a three-acre farm in Mendham, which Cannon has partnered with and is looking to expand to 6 acres.

There will be elevator access to every floor including the basement, where a Rathskeller will be housed. It can be entered through a private door outside the building. Banquet space will be available for private events. Weather permiting, diners can sit on the front patio by the reflecting pool. Careful attention has been paid to where art will be displayed and artists have been commissioned to create pieces, some of which will be eye opening, some restrained. For example, a video piece will be installed in the cocktail lounge along with TVs. The entrance to Jockey Hollow Bar and Kitchen will be through side of the building, where a coatroom will also carry jams and olive oil for sale.

Poor Theodore Vail. His wife died before the house was finished and he died soon after its completion and never lived there. Lucky us. We will get to dine there.

Jockey Hollow Bar & Kitchen
Vail Mansion
110 South Street
Morristown
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HAVEN IS HEAVEN

Looking out of the wraparound floor-to-ceiling windows in the main dining room at Haven and seeing the twinkling NYC skyline I could not help but be reminded of what my yoga teacher says, "breathe," because this restaurant, just 20 feet from the Hudson River, is exquisite and the view takes your breath away. Be sure to check out the infinity mirror in the dining room, which appears to have candles that go on forever: mesmerizing. With soft tones, comfy chairs and banquettes, a mirrored bar inset with candles, and an outdoor patio that seats about 120, we immediately felt relaxed and ready to be pampered.

The food also impresses. Under the direction of Peter Larsen, a graduate of the Royal Culinary Academy of Copenhagen, Denmark (and a Westwood resident) he has held the positions of executive chef at The Goodwin (which he opened) and Artisanal, both in Manhattan. Prior to that, he was chef at Town (also in Manhattan) and Nobu Las Vegas.

We were attending a press dinner and had the opportunity to try many items on the contemporary New American menu. Starters were a choice of pumpernickel, whole grain or sourdough bread with sweet butter. Pretzel-crusted fried calamari, an innovative change from the usual coating, was also taken to a new level with a mustard scallion remoulade and spicy-marinara dipping sauce; both were so lip smackin’ we were also dipping our bread into them. Lots of flavors and textures were present in a beet and creamy burrata salad beautifully plated with frisee and rye crisps and dressed with a pistachio-beet vinaigrette. Another starter we recommend is the red, baby-romaine salad with quail eggs, shaved parmesan and a Caesar dressing that came with rafts of bread lathered with an olive tapenade. Butternut squash ravioli with toasted pumpkin seeds and a mac n’ cheese spruced up with braised veal cheeks, brioche bread crumbs and a four-cheese Mornay sauce were passed around the table more than once.



Baby romaine salad with quail eggs, shaved Parmesan and bread topped with an olive tapenade.

It was refreshing to have parsnip puree, instead of mashed potatoes with tender, braised short ribs that were so filling that we brought them home for lunch the next day. The dish was decorated with a crunchy potato truille. A beautiful, perfectly cooked pairing of fish, lobster, scallops and shrimp were swimming in a rich seafood risotto that also contained crunchy sea beans, corn, black rice and marscapone, showing us that the chef is very adept at combining tastes and textures. Steak lovers can opt for a spice-crusted filet mignon complemented by potato gratin, a ragout of  baby carrots, turnips and pearl onions, and bordelaise sauce. Steak frites, New York strip, hanger steak or a Haven burger with cheddar, tomato, red onion, bread-and-butter pickles, spicy aioli on a potato roll are other options. A miso-glazed Chilean sea bass was a gorgeous hunk of fish with edamame puree, pearl onions, hon-shimeji mushrooms and a yuzu emulsion.


Short ribs with parsnip puree and a potato truille.
Photos courtesy of Lowell Saferstein.

Vanilla ice cream, cinnamon crumble and maple syrup all added to the A-plus apple pie that featured chef Larsen’s Danish grandmother’s tender crust recipe. We loved it. Other desserts to tempt you are: a salted caramel ice cream sundae with malt foam and chocolate granola, peanuts and butterscotch; chocolate croissant bread pudding with vanilla sabayon and Kentucky bourbon sauce and on a lighter note refreshing seasonal berries with yogurt foam and mint.

Brunch is a great deal. Diners can order a la carte or opt for the $24 prix-fixe menu, which includes one dish and two Mimosas or Bloody Mary’s. A few selections include a breakfast burrito and eggs a variety of ways, croissant French toast, pork-belly, sweet potato hash, Korean short-rib sliders with kimchi and shrimp po boy sliders.

Haven is open daily for dinner and brunch on Saturday and Sunday. Opening for lunch soon.

Haven Restaurant and Bar
2 Main Street
(for GPS, put 45 River Road)
Edgewater Harbor
Edgewater
(201-943-1900)
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YVES’NING POP-UP DINNER

We drove into the back of the church, parked our car, entered through a door that had balloons tied to a railing, walked down a long hall and into a small library that had two tables adorned with flowers and set for 32 people. Why? We were attending a pop-up dinner presented by chef Patrick Yves Pierre-Jerome owner of Yves’ning, a catering company that offers elegant multi-course meals for intimate gatherings. If his name sounds familiar it is because some of the places he has worked include Stage Left, Hat City Kitchen, Albert’s Cafe Amici and he was chef/owner of Yves in Montclair, where he received rave reviews.

The venue was St. James Episcopal Church in Montclair and the following menu was presented:
An amuse with a warm, small Jersey tomato filled with melted Gorgonzola and Jersey corn.


Tuna tartare with cucumber spaghetti, gazpacho, sour cream, and salmon roe.

There were layers of flavors and textures from the colorful gazpacho, which was the base for tuna tartare. Topping the tuna was an innovative crunchy cucumber spaghetti, sour cream and red and black roe.

Red snapper with lobster wontons and ginger basil sauce. The ethereal wontons were filled with chunks of lobster surrounded by the yellow-ginger basil sauce; the fish was delicate and perfectly cooked.

Poussin provencal on chive crepe.
This was our favorite savory dish. The crepe soaked up the chicken broth-based sauce. The tender, fall-off-the-bone chicken was topped with tomatoes and black olives.

Baby lamb chops with bacon, shallot, spinach and mushroom pie.
The spinach and crust-enclosed mushroom pie played nicely against the meat. Chunks of garlic were used in the sauce.


Goat cheese honey cheesecake with gingersnap crust and orange thyme sauce.
This course amazed us with its creamy interior, crunchy topping and refreshing orangey sauce. Two truffles topped the cake. We licked the plate clean.

Dinners are planned monthly and each one is different. It was a most delicious and fun evening for the Safersteins. The next one is a five-course dinner on December 7 at 6:30 PM for $70. Dress casually and BYO. For information and the menu, visit their facebook page or email [email protected] or call 973-600-4235.

Photos courtesy of Lowell Saferstein.
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JARETS STUFFED CUPCAKES
If you are looking for a delicious and different gift to give during the upcoming holidays checkout the holiday cupcake gift basket being offered by Jarets Stuffed Cupcakes located in Nutley and Totowa. This beautiful display has a minimum of 24 medium-size cupcakes on a decorative cupcake tier and wrapped up with a festive bow; prices from $95. Gift baskets for birthdays, bridal showers and other occasions are also available. A few of the many places that Jarets Stuffed Cupcakes have appeared are Oprah, The Today Show, The Food Network, and Good Morning America. To place an order, call Maureen Jaret at 973-667-7778. Delivery is available anywhere in the Tri-State Area.

Pssst: My favorite is the red velvet with vanilla mousse, topped with cream-cheese frosting. See all the varieties you can feast on at stuffedcupcakes.com



Jarets Stuffed Cupcakes
231 Franklin Avenue, Nutley (973-667-7778)
stuffedcupcakes.com
Totowa location is at 181 Union Blvd (862-257-1400).
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BOOK FARE
The Great Vegan Bean Book
Everything You Need To Know About The Best Way To Cook, And Eat! Every Bean You’ve Ever Seen
By Kathy Hester

On a recent trip to San Francisco, we purchased Rancho Gordo Heirloom Beans in the Ferry Marketplace for gifts and were captivated with the different beans they were selling that we had never heard of.

Then we received The Great Vegan Bean Book by Kathy Hester with recipes for beans, some of which we have cooked with and some that were new to us. Now with a place to buy heirloom beans and a cookbook with innovative recipes the Safersteins will be eating healthy this winter as a hearty bean soup is our go-to meal on a cold evening.

The cookbook spills the beans on soaking times, cooking, pureeing and sautèing everything bean. With more than 100 vegan recipes, many soy or gluten free, we loved the wide variety offered, such as Indian cauliflower lentil stew, ratatouille with white beans, roasted fall veggies and beans, and mango curry chickpea salad. We never considered using beans in dessert but the chapter on sweet treats such as double-chocolate devil’s food cookies and cherry-basil crumble bars are now on our to-try list.

This homey book provides healthy, inexpensive easy to follow recipes along with a resource guide and modifications for special diets. Expanding our palette to Appolosa beans, Tiger Eye beans, Vaquero Beans, Black Valentine beans to name a few, should be a palatable experience.



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THANKSGIVING

The following restaurants will be open on Thanksgiving, November 28.

Agricola, 11 Witherspoon St, Princeton, will serve a four-course, prix-fixe Thanksgiving menu. Reservations: 609-681-2977.

Amanda’s, 908 Washington St, Hoboken, will be serving a three-course, prix-fixe menu for $45 plus tax, beverages and gratuity. Children 12 and under, half price. Reservations: 201-798-0101.

The Bernards Inn, 27 Mine Brook Road, Bernardsville, will offer a Grand Buffet from noon to 6:30 PM for $69, children ages 6 to 12, $35; ages 2 to 5, $15. A three-course, prix-fixe dinner will be offered noon to 7 PM for $79, children ages 6 to 12 $35, $15, ages 2 to 5. Reservations: 908-766-0002.

Blue Morel Restaurant and Wine Bar, Westin Governor Morris Hotel, 2 Whippany Road, Morristown, will serve a three-course Thanksgiving dinner featuring modern twists and classic holiday fare. 1 to 9 PM; $59; children under 12, $29. Reservations: 973-451-2619.

Casa Dante, 737 Newark Ave, Jersey City, is offering a "Turkey Dinner" prix-fixe menu at $49 and a special a la carte menu from1 until 8:30 PM. Reservations: 201-795-2750. More info at casadante.com/events.

Chakra, W 144 Rt 4 E, Paramus, will offer a three-course dinner with choices on Thanksgiving. 12:30 to 7 PM; $42, plus tax and gratuity. Reservations: 201-556-1530.

Crystal Springs Resort, 1 Wild Turkey Way, Hamburg, has four options for Thanksgiving dinner on Thursday November 28. Turkey to Go ($195, serves 6-8) includes a citrus-roasted heritage turkey along with sides and must be ordered by November 25; call 973-827-5996 x 3. The Grand Cascades Lodge will host a family-friendly Thanksgiving buffet with live music in the Emerald Ballroom. 11:30 AM to 5:30 PM; $44 adults, $22 kids ages 4 to 11, kids under 4 are free (tax & gratuity additional). Restaurant Latour will serve a five-course Thanksgiving tasting menu and an a la carte menu from 2 to 8 PM; $85, $135 with wine pairing (tax and gratuity additional). Crystal Tavern will serve a three-course prix-fixe menu and an a la carte menu from11 AM to 10 PM; $48. Springs Bistro at Grand Cascades Lodge will offer an Italian take on Thanksgiving with a four-course menu. 5 to 10 PM; $55. For more information, visit crystalgolfresort.com, or call 973-827-5996 x 3.

Catherine Lombardi, 3 Livingston Ave, New Brunswick, will celebrate Thanksgiving Italian-American style for $49 from 1 to 6 PM. Their regular menu will also be available. Reservations: 732-296-9463.

David Burke Fromagerie, 26 Ridge Road, Rumson, will offer a three-course, prix-fixe menu or order your Thanksgving dinner to go. For reservations or to place an order, call 732-842-8088.

DeBragga, New York’s Butcher, 65-77 Amity St, Jersey City,  is selling the 11-12 pound, Spanish Norfolk Black Turkey, one of the oldest American-breed turkeys in the world, for $120. They also have the 15-pound DeBragga turkey for for $65. Both turkeys are humanely raised and antibiotic free. Order by Monday, November 25, at http://www.debragga.com. DeBragga supplies the finest in fresh (never frozen) naturally raised meats and poultry to consumers across the United States via overnight delivery.
212-924-1311.

The Frog and the Peach, 29 Dennis St, New Brunswick, will offer a three-course menu with choices from 1 to 7 PM; $56; children $16. Reservations: 732-846-3216.

Highlawn Pavilion, Eagle Rock Reservations, West Orange, will offer a four-course, prix-fixe menu from noon to 7:30 PM; $59; children’s menu, $29.50 plus 20% gratuity and tax. Reservations: 973-731-3463.

Lorena’s, 168 Maplewood Ave, Maplewood, will be serving dinner on Thanksgiving. For information or reservations, call 973-763-4460; BYO.

The Manor Restaurant, 111 Prospect Ave, West Orange, will offer diners two dining options on Thanksgiving. An a la carte, four-course menu with seatings from 12:30 PM to 7 PM for $69.95, plus tax and gratuity. A children’s diinner will be available by request for ages 3 to 12 for $25.95. A Thanksgiving dinner buffet with seatings from noon to 7 PM for $53.95, plus tax and gratuity. Children ages 3 to 12, $19.95. For more information, visit http://www.themanorrestaurant.com/holiday-dining.html/. Reservations: 973-731-2360.

Perona Farms, 350 Andover-Sparta Road, Andover, will offer a dinner buffet from 11 AM to 5 PM; $42.95; $13.95, children under 12; $3 for little ones in high chairs. Gratuity additional. Reservations: 973-729-6161.

Rat’s Restaurant, Grounds for Sculpture, 16 Fairgrounds Road, Hamilton, will offer Thanksgiving dinner. Reservations and information, 609-584-7800.

Ram’s Head Inn, 9 West White Horse Pike, Galloway, will offer a four-course menu featuring an array of specially prepared dishes, including traditional holiday fare; noon to 8 PM. Reservations: 609-652-1700.

Red Knot Restaurant at the Clubhouse at Galloping Hill, 3 Golf Drive, Kenilworth, will celebrate Thanksgiving with a buffet in its ballroom overlooking the golf course. Seatings start at noon; $38; children $15; plus 18% service charge and 7% sales tax. Reservations: 908-241-2211.

Restaurant Nicholas, 160 Route 35 S, Middletown, will offer a three-course tasting menu, $75; four-course garden menu, $75; six-course tasting menu, $95 or $155 with wine; and children’s menu, $32 on Thanksgiving from 2 to 8 PM. Reservations: 732-345-9977.

Restaurant Serenade, Six Roosevelt Ave, Chatham, will offer three courses (which will include turkey cooked two ways) on Thanksgiving. 2 to 7 PM; $75; $35 children 10. Reservations 973-701-0303.

The Ryland Inn, 115 Old Highway 28, Whitehouse Station, will offer a three-course dinner with choices for Thanksgiving; $85; children 12 and under, $29. Reservations: 908-534-4011.

Salt Creek Grille, 4 Bingham Ave, Rumson, is offering a traditional all-you-can-eat Thanksgiving dinner. Noon to 7 PM; $29; $12 for children. An a la carte menu will also be available. Reservations: 732-933-9272.

Stage Left, 5 Livingston Ave, New Brunswick, will serve a Thanksgiving feast for $59 from 2 to 7 PM. The regular menu will also be available. Reservations: 732-828-4444.

The Strip House, Westminster Hotel, 550 West Mount Pleasant Ave, Livingston, will be open on Thanksgiving. In addition to the regular menu, they will offer cream of mushroom soup with white-truffle oil; roasted fresh turkey with savory brioche stuffing, spiced cranberry sauce, twiced-baked sweet potatoes, braised greens, and gravy; and cranberry upside-down cake. The recipe for the cake is from Strip House executive chef Bill Zucoskyís grandmother, which she prepared for Thanksgiving at their family home each year. Reservations: 973-548-0050.

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