RESTAURANT LATOUR, HAMBURG
Relax and live in the moment at Latour. We savored our exquisite dinner and delighted in the attentive service at a press tasting dinner paired with wine. This gem of a restaurant at the Crystal Springs Resort is presenting outstanding food that is local, sustainable and organic wherever possible and should be on your go-to list as the experience is memorable.
Our seat by the window, with floor-to-ceiling glass, gave us a view of the patio decorated with pumpkins and autumn plants. If you dine before dark, the sunset on the Kittatinny mountains is beautiful. If possible stay the night. We were on cloud nine after dining at Latour and then walking to our room.
View from the dining room at Latour.
Three menus were offered: three courses for $75; five-course Garden menu for $95; and an eight-course tasting menu for $135. Wine pairings are $60. We love vegetables, so opted for the garden menu and the tasting menu and told the waiter that we would be sharing the courses. Some items were brought out together and some separately. The food hot food was served on hot plates, cold food on chilled plates. We saw this thoughtful practice also at breakfast as our coffee cups were heated as well as the milk.
A tray of sliced lemons and limes were offered with our water and breads (pretzel croissant, Parker and cranberry walnut) were presented with herbed butter, goat butter, and la arge spoon filled with olive oil. Wines were described, poured and refilled, when needed, by sommelier Susanne Lerescu (whose many responsibilities includes overseeing the 7000 bottle wine list). We had the following from the tasting and garden menu, which were brought to our table by a white-gloved runner, who expertly explained each dish:
Sashimi of ethereal big-eye Ahi tuna, candy-cane beets, soy caviar, wakami seaweed served on a block of Himalayan salt.
(Sauvignon Blanc, Clos Henri, Marlborough, NZ 2011)
Pan-seared scallops, fire-roasted pepper, butternut squash, crones and shaved bonito flakes.
Parsnip, heirloom apple, pillows of blue-cheese dumplings, and micro-celery soup.
(Scheurebe, Lingenfelder, Halbtrocken, Kabinett Pfalz, Germany 2007).
Crispy skin Arctic char with parsnip, mild Holland leeks (that did not overpower the fish), and grapefruit butter. This could have been a model for a still life painting.
Beautifully plated haricot verts salad, roasted grey shallots, atop of a tomato tartar, dressed with a 12-year aged balsamic.
Griggstown quail, bacon-braised red cabbage, foie gras “pierogi”, spicy-raisin gastrique. This dish was topped with a quail egg, a perfect dish for autumn or winter.
(Valpolicella Classico, Caterina Zardini, Veneto, Italy, 2010)
Succulent and soft, slow-braised veal cheek, white-chanterelle mushrooms, Carnaroli rice, and petite turnip.
Wild mushroom “duxelles” asparagus strudel, sunchokes, Burgundy black-truffle béchamel. This was the richest dish that was served.
Tender, Latour Rifle Ranch lamb rack, blue-corn polenta, sweet, red-dragon carrot and natural thyme jus. This was our favorite meat dish as well as our favorite wine. Also, the organic lamb was from owners of Crystal Springs ranch in Colorado.
Addictive fried gold-nugget potato gnocchi, toasted pepitas, butternut squash coulis, and sage cream.
(Carmenere Max Reserva, Errazuriz, Chile, 2011)
St. Marcellin, port-wine poached petite Seckel pear, candied walnuts and pecan-raisin toast. We loved this cheese but would have preferred it at room temperature rather than chilled. We are not big fans of fortified wine but thought we would certainly buy this port and serve it to guests.
(Port, LBV, Taylor Fladgate, Portugal, 2007)
After the cheese course, the waiter brought over a small bowl in which there was a small, white cylinder. He said, “this is your next course” and proceeded to pour hot water into the bowl. The cylinder expanded and I thought that maybe this was a marshmallow or some type of molecular trick. It turns out that it was a piece of gauze that expanded in the hot water and was to be used for us to wipe our hands.
Semolina pudding, caramel apple ice cream, funnel cake, and bourbon anglaise. We loved the texture of the pudding and that it was not overly sweet.
A refreshing tower of raspberry, mango and green apple sorbets, fresh berries, pear gelee and meringue crumbs.
A lagniappe of marshmallows, truffles and jellied fruit ended our meal. Our dinner may read like a lot of food, but portions were small and although sated, we were not uncomfortably full.
Before dinner we had a tour of the 135,000-plus Wine Spectator Grand Award-Winning wine cellar, where we saw some rare vintages from before 1900. There are only two NJ restaurants that have received this award in 2013: Restaurant Latour and The Pluckemin Inn. Two rooms are available in the cellar for wine dinners; the Bordeaux Room which seats 26, and another room that can handle 10. Wine tours are available. Check with the restaurant for information.
Chef Timothy Fischer, sous chef Matthew Mendez, who has been Latour’s sous chef for almost 10 years, and executive chef John Benjamin were in the kitchen while we were at Latour. Since then, chef Benjamin has left.
The Bordeaux Room at Latour.
Photos courtesy of Lowell Saferstein
Restaurant Latour
Crystal Springs Resort
1 Wild Turkey Way
Hamburg
973-827-5996 ext 3
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UPROOT, WARREN
The last time we dined at Uproot in Warren was in 2011, when Anthony Bucco, who is now at the Ryland Inn, was the executive chef. At that time Mark Farro, a CIA graduate and son of the owners, took over the stoves. We were way overdue for a visit. The restaurant now has a casual ambiance and menu. The cushy seats and tables in the bar area have been replaced with high tops. The front door has been enlarged and is visible from the parking lot and windows allow a viewe into the restaurant. The waiters are informally dressed in T-shirts with Uproot written on them.
The menu, which features lighter fare, is broken down into Bar Snacks & Small Plates, For The Table, Salads, House Made Pizza, Burgers & Sandwiches, and Chef Selections, which are entrée-size portions. Sides are also available. The same menu is offered at lunch and dinner.
Chef Farro incorporates a few Asian influences on the menu. One we tried worked, one didn’t. The steamed shrimp dumplings with scallions, sesame, and a spicy ginger soy glaze were gobbled up, but the pork belly in the Vietnamese steam buns was lost amid the radish, cucumber, and hoisin sauce. More pork, less sauce would have done the trick for us. Crab bites tasted fishy while a Cobb salad was fresh and refreshing and large. Made with romaine, smoked applewood bacon, egg, avocado, blue cheese, tomato, cucumber and Ranch dressing, the portion was big enough for four to share as an appetizer. Add a protein and you have dinner.
All of the entrees were excellent. Both the 10-ounce hanger steak and the 10-ounce strip steak were tender and full of beefy flavor. We would not hesitate to order them on a return visit. However, the strip steak is listed on the menu as a Peter Luger steak, but when prodded the waiter told us that it was from the same company that Peter Luger procures steaks. There is a difference as Peter Luger’s gets first choice and hand selects their steaks. In any case, it was worth ordering. Fish was also well executed. The salmon was accompanied by risotto-style faro with butternut squash, cranberries, hen-of-the-wood mushrooms, and a curry-brown butter sauce. Equally alluring was cod in a cannellini bean stew with tomatoes, peppers, zucchini, chorizo, and olives. Entrees were served without bread, which allowed us room for dessert.
Dessert was “meh,” and there were only a few options. We opted for huckleberry-pistachio ice cream and a plate of four warm cinnamon and sugar doughnuts paired with a mocha pot de crème and salted caramel for dipping.
Uproot is open Monday through Saturday from 11:30 AM to 10 PM; 9 PM closing on Monday. Happy Hour is Monday through Friday from 3 to 6 PM and the bar is open late.
Uproot
9 Mount Bethel Road
Warren
908-834-8194
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RED KNOT, KENILWORTH
Why cook dinner when you can have the updated menu at Red Knot Restaurant, Galloping Hill Golf Course, 3 Golf Drive, Kenilworth, which includes the following daily Blue Plate Specials costing $14: Monday, chicken pot pie; Tuesday, beef brisket with grits and red cabbage; Wednesday, fried chicken with mashed potatoes and corn; Thursday, meat loaf with mashed potatoes, beets, carrots and mushroom gravy; Friday, fish & chips with malted vinegar; and Saturday, pasta and gravy with chef’s choice of pasta with braciole, meatballs and Italian sausage. An à la carte brunch is featured on Sunday with items such as a Jersey burger with Taylor ham, asiago cheese and fried egg on brioche; spinach and mushroom lasagna; and salmon salad Nicoise; and more. Need a suggestion on what to drink with this new fare? Some of the specialty seasonal cocktails being offered are the spiced apple (fireball cinnamon whiskey, fresh apple puree, cranberry juice, fresh apple slice), the double pear (double-cross vodka, belle de billet pear cognac, fresh pear purée) or Red Knot’s signature spirited cider. "
Red Knot’s is open for lunch Monday through Saturday from noon to 3 PM; dinner, Monday through Thursday till 8 PM; Friday and Saturday till 9 PM; and an a la carte brunch on Sunday from 11 AM to 5 PM. Reservations: 908-241-2211.
Red Knot at Galloping Hill
3 Golf Drive
Kenilworth
908-686-1556
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NEW YEAR’S EVE PREVIEW
Period dress is required for guests at the Great Gatsby New Year’s Eve party at Pig & Prince Restaurant & Gastrolounge, 1 Lackawanna Plaza, Montclair. The evening will feature a caviar station, carving stations, raw bar, house-cured meats, passed hors d’oeuvres, champagne tasting, top-shelf spirits, craft beers, live bands and more. 8 to 1:30 PM; ; $199; $375 couple. Reservations: 973-233-1006.
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BOOK FARE
Junior’s Home Cooking
Over 100 Recipes for Classic Comfort Food
By Alan Rosen and Beth Allen
When I reminisce about Junior’s, the restaurant that started in Brooklyn in 1950, I think about their scrumptious cheesecake which is still famous and much loved today. However, although there are many cheesecake recipes such as crème brulee, original New York, pumpkin, raspberry mousse and more in Junior’s Home Cooking by Alan Rosen and Beth Allen, there are many comfort food recipes to discover. Rosen is the third generation co-owner of Junior’s restaurants and grandson of founder, Harry Rosen and Allen is a recipe developer.
The book has chapters on appetizers, salads, soups, sandwiches, brunch, daily specials, sides, breads and desserts containing favorite recipes from the restaurant, some of which reminded me of the dishes I had growing up and still enjoy, such as mini pigs in the blanket, cheese blintzes, Romanian tenderloin steak and mac and cheese. Helpful tips and techniques for recipes are included in a sidebar called The Junior’s Way.
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CHRISTMAS 2013
The following restaurants will be open Christmas Eve or Christmas Day:
The Bernards Inn, 27 Mine Brook Road, Bernardsville is offering three festive dining options for Christmas Eve. A three-course, prix-fixe dinner will be served in the dining room from 4 to 8 PM; $95; $45 for children under 12. An elaborate buffet will be held from 4 to 8 PM; $69; $35 for children 6 to 12; $15 for children 2 to 5. A Christmas Eve a la carte lunch will also be served from 11:30 AM to 2 PM. Santa Claus will be making a special visit with treats for children of all ages. Reservations: 908-766-0002.
Casa Dante, 737 Newark Ave, Jersey City, will be offering their traditional Christmas Eve Fish dinner and also, a special a la carte menu. Reservations: 201-795-2750. More info at casadante.com/events.
Chez Catherine, 431 North Ave West, Westfield, will be open for lunch and dinner on Christmas Eve and dinner on Christmas Day. Reservations: 908-654-4011.
Crystal Springs Resort, 1 Wild Turkey Way, Hamburg, has four options for Christmas:
Crystal Tavern will serve a special three-course holiday menu; 5 to 10 PM on Christmas Eve and 11AM to 10 PM on Christmas Day; $48; $78 paired with wine. An a la carte menu will be available.
Restaurant Latour will be presenting a special five-course holiday menu on Christmas Eve from 5 to 10 PM and 3 to 8 PM on Christmas Day; $110; $170 with wine pairing. An a la carte menu will be available.
Kites Restaurant will be open from 4 to 10 PM on Christmas Eve and 11:30 AM to 10 PM on Christmas Day.
Springs Bistro will be open 5 to10 PM on Christmas Eve and Christmas Day offering a special four-course holiday menu; $54; $84 paired with wine. An a la carte menu will be available.
Prices do not include tax and gratuity. For reservations, call 973-827-5996 ext 2. Overnight packages are also available.
Ho-Ho-Kus Inn & Tavern, One East Franklin Turnpike, Ho-Ho-Kus, will serve a Christmas Eve dinner from 3 to 8 PM with a special a la carte menu. Reservations 201-445-4115.
Lorena’s, 168 Maplewood Ave, Maplewood, will be serving dinner on Christmas Eve from 5 to 9 PM. For information or reservations, call 973-763-4460; BYO.
Restaurant Serenade, 6 Roosevelt Ave, Chatham, will be open Christmas Eve from 4:30 to 9 PM; $75; $35 children 10 and under; plus tax and gratuities. Reservations: 973-701-0303.
Rob’s Bistro, 75 Main St, Madison, will be offering catering for Christmas with pick up on Monday, December 23. For information call Danielle at 973-377-0067 or log onto the catering website.
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