ROSIE NAMES HER BEST DISHES FOR 2013
Another year of many meals where we have licked our plates clean and delighted in dining at these New Jersey restaurants. In alphabetical order, these were our favorites:
17 SUMMER, LODI: Pea and artichoke soup with frizzled shallot.
AGRICOLA, PRINCETON: Braised Colorado veal shank with creamy polenta, tomato conserva, wilted spinach, melted leeks and rosemary.
Veal shank.
AMA, LONG BRANCH: Burrata from Italy with a panzanella salad of heirloom tomatoes, onion, cucumbers, and cubes of bread; raw fava beans topped with one-year-old pecorino Tuscano, a firm-textured ewe’s milk cheese; shaved, raw baby artichoke salad with lemon juice, black pepper, olive oil and Reggiano; and housemade tortellini filled with ricotta.
Burrata and heirloom tomatoes.
ANTHONY DAVID’S, HOBOKEN: Autumn Panzanella salad; charred octopus with fennel, cannellinis, tomato, and garlic; pumpkin tortellini with brown-butter, sage, biscotti and Pecorino; chocolate icebox cake.
BLU, MONTCLAIR: Charred octopus with chickpea puree, raisin, yogurt, and olive; duck, red cabbage, turnip, and fig, red-wine emulsion; sweetbreads, endive, pear puree and hazelnut caramel; chocolate and peanut butter crisp with caramel ice cream; cinnamon panna cotta with glazed apple and walnut crumble.
CHARRITO’S, WEEHAWKEN: Guacamole; flan.
CULINARIANE, MONTCLAIR: Thai-chile, garlic-seasoned monkfish osso bucco, quinoa corn succotash and Jersey corn sauce; duck breast with roasted, fresh cherries, duck confit green lentils, baby yellow pattypan squash, green squash and duck jus; roasted vegetables.
Roasted vegetables.
DAVID BURKE FROMAGERIE, RUMSON: Tuna tartare tacos; onion soup; coconut cake; caramelized banana tart with roasted pineapple, caramel, and sweet & spicy macadamia nuts.
DIVINA RISTORANTE, CALDWELL: Veal with wild mushrooms; eggplant parmigiana.
DOUGH ARTISAN PIZZERIA, CALDWELL: Mushroom soup; meatballs; any of their pizzas.
Pizza topped with arugula.
FASCINO, MONTCLAIR: Pappardelle with lamb shoulder; pomegranate BBQ glazed Berkshire pork chop with wilted Swiss chard, and unusual English pea potato croquette; and warm, peach crostata topped with cinnamon-scented gelato.
FRICASSEE, MONTCLAIR: Onion soup; braised lamb shank on curried chickpeas with baby carrots and spinach; mussels, mousse au chocolate.
Onion soup.
THE GABLES, BEACH HAVEN: Poached Maine lobster with chanterelles, roasted-corn risotto and sage-brown butter; tasting of strawberry, maple walnut, salted caramel, and ginger ice creams.
GIOVANNI’S BISTRO, BAR & CATERING, BERKELEY HEIGHTS: Grilled pork chop.
GP’S, JERSEY CITY: Meatballs.
Meatballs.
HAVEN, EDGEWATER: Seafood risotto with black rice, lobster, scallops, shrimp, sea beans, sweet corn and mascarpone; apple pie with vanilla ice cream, cinnamon crumble and maple syrup.
HIGHLAWN PAVILION, WEST ORANGE: Fish tacos; Maine salmon with cauliflower puree, diced carrots and a mustard grain sauce; Niman ranch pork chop dusted with fennel pollen and served with homemade pappardelle in a wild mushroom and white-truffle cream, diced carrot, and celery root with a port wine reduction.
Fish tacos.
JERSEY MAC’S, CALDWELL: Mac’s mac ‘n’ cheese; pan-seared Atlantic salmon with an Asian glaze, spinach and toasted quinoa.
LOCAL SEASONAL KITCHEN, RAMSEY: Egg raviolo ricotta, brown-butter, sage; braised beef short ribs with Defiant porter, whipped parsley potatoes, and winter vegetables; warm pineapple jam tart, with mascarpone cream, and black-pepper infused wildflower honey; goat cheesecake with preserved sugarplum-rhubarb with a pine-nut, lavender crackle.
LORENA’S, MAPLEWOOD: Scottish salmon tartar with sake, sesame, crème fraiche, wasabi tobiko, and crispy wonton.
MARITIME PARC, JERSEY CITY: Grilled oysters with leeks and bacon; black cod with lobster, fingerling potato hash; blueberry croissant French toast, with rhubarb-berry compote and vanilla mascarpone.
MEHNDI, MORRISTOWN: Mango Jhinga consisting of pan-roasted jumbo shrimp, mango chutney, onion, tomato, ginger, fresh coriander and fresh-sliced mango; Pardha Biryani, a bone-in goat, basmati rice, saffron, cinnamon, clove, mint, green chili, and coriander paste that was enclosed in a naan crust and baked.
Pardha Biryani.
NEXT DOOR, MONTCLAIR: Salmon, Brussels sprouts, and butternut squash; charred skate with cauliflower, wild mushrooms and a full bodied truffle foam; chocolate and peanut butter crisp with caramel ice cream; chocolate truffle terrine with banana caramel and crispy hazelnut.
THE ORANGE SQUIRREL, BLOOMFIELD: Steak; whole bronzini; three dirt tasting desserts whose flavors change monthly.
PARK & SIXTH, JERSEY CITY: Garbage salad; burnt broccoli; “everything bagel” crusted salmon.
Burnt broccoli.
PRIME & BEYOND, FORT LEE: Prime-aged steak and lamb chops.
Steak.
RAZZA: JERSEY CITY: Any of their pizzas; kale salad, naturally leavened bread and handmade cultured butter.
Margherita pizza.
RED KNOT, KENILWORTH: Wood-oven salmon with baby beets, potatoes, Swiss chard and a beet vinaigrette.
RESTAURANT LATOUR, HAMBURG: Parsnip, heirloom apple, blue-cheese dumplings, and micro celery soup; sashimi of big-eye Ahi tuna, candy-cane beets, soy caviar, wakami seaweed served on a block of Himalayan salt; Latour Rifle Ranch lamb rack, blue-corn polenta, sweet red dragon carrot and natural thyme jus.
ROBERT’S STEAK HOUSE, ATLANTIC CITY: Lobster three ways; quail wrapped in bacon.
RYLAND INN, WHITEHOUSE STATION: Roasted tilefish with fresh, corn polenta and summer truffle and Mangalitsa bacon.
Roasted tilefish.
SCALA DEL NONNA RISTORANTE, MONTCLAIR: Traditional white bean soup with pennette pasta topped with extra virgin olive oil and Grana Padano; walnut tart.
STRIP HOUSE, LIVINGSTON: Lamb chops; NY strip steak; 24 layer chocolate cake; baked Alaska.
Colorado lamb chops.
THE PASS, ROSEMONT: Pork-head terrine with sauce Robert (onions, mustard and white wine simmered in a basic demi-glace) with dandelion salad; chocolate pot de crème accompanied by coconut granite; apricot and almond torte; bread and cheese.
Bread and cheese.
THIRTY ACRES, JERSEY CITY: Fluke with trout roe, shallot, dried Turkish peppers, delfino and potato chip; Kevin’s Mom’s lemon bars.
Fluke with trout roe.
YVES’NING: Goat cheese honey cheesecake with gingersnap crust, orange thyme sauce and chocolate truffles.
Cheesecake
ZEPPOLI, COLLINGSWOOD: Panzanella salad.
Panzanella salad.
ZYLO, HOBOKEN: Espresso-rubbed short ribs with sautéed green beans and creamy polenta.
Photos courtesy of Lowell Saferstein
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NEW YEAR’S
The following restaurants will be celebrating the New Year:
Agricola, 11 Witherspoon St, Princeton, will have two seatings with a five-course, prix-fixe menu on New Year’s Eve. 5 to 6:30 PM ($65) and 8 to 9:30 PM ($110) includes two glasses of champagne. Reservations: 609-921-2798.
Ama Ristorante, 1485 Ocean Ave, Sea Bright, will be offering its regular menu, as well as specials created especially for New Year’s Eve by executive chef Pat Trama from 5 to 10:30 PM. Each guest will receive a glass of Prosecco, compliments of the Stavola family, owners of Ama Ristorante, Tiki Bar at Driftwood and Driftwood Cabana Club. Live music will be performed by jazz guitarist Jerry Topinka. Reservations: 732-530-9760.
Anthony David’s, 953 Bloomfield Ave, Hoboken, will offer the following seats with a special menu: three courses at 5 PM for $60; four courses at 7 PM for $90; and four courses at 9:30 for $110 Reservations: 201-222-8359.
The Bernards Inn, 27 Mine Brook Road, Bernardsville, will celebrate New Year’s Eve with a special three-course, prix-fixe dinner. Reservations will be taken from 5:30 to 11 PM and guests are invited to ring in the New Year with party favors; $125. An a la carte lunch featuring its holiday menu will also be served on New Year’s Eve from 11:30 AM to 2 PM. Reservations 908-766-0002.
Bin 14, 1314 Washington St, Hoboken, will have three seating options with special menus by chef Anthony Pino: three courses at 6 PM for $50; four courses at 7:30 PM for $75; and four courses at 9:30 with a Champagne toast for $100. Reservations: 201-963-9463.
Blu, 554 Bloomfield Ave, Montclair, will be offering a four-course menu on New Year’s Eve, and its regular menu from 5 to 10 PM for $78. Reservations: 973-509-2202; BYO.
Casa Dante, 737 Newark Ave, Jersey City, will be hosting a New Year’s Eve bash celebration starting at 8:30 PM with Live entertainment by Julian and Dominique from Kreations N’ Music. Reservations: 201-795-2750. More info at www.casadante.com/events.
Chakra, W 144 Rt 4 E, Paramus, will serve a three-course, prix-fixe dinner from 5 to 7 PM and from 9 PM for $79, and a four-course, prix-fixe dinner for $132, which will include a midnight champagne toast, party favors and DJ. Reservations: 201-556-1530.
Crystal Springs Resort has a variety of options for New Year’s Eve. Visit their website or call 973-827-5996 x3 for information.
Chez Catherine, 431 North Avenue West, Westfield, host a gala dinner on New Year’s Eve and brunch on New Year’s Day. Menus at their website. Reservations: 908-654-4011.
The Frog and the Peach, 29 Dennis St, New Brunswick, will be serving its regular winter a la carte menu with specials on New Year’s Eve from 4:30 to 11 PM. At midnight, there will be fireworks at Monument Square Park in New Brunswick. Reservations: 732-846-3216.
The Gables, 212 Centre Street, Beach Haven, will have two seatings on New Year’s Eve. The 5 PM seating is $100; 8:30 seating $145 and includes live music, dancing and a midnight toast. Reservations: 609-492-3553.
Haven Restaurant and Bar, 2 Main St, (for GPS, put 45 River Road), Edgewater Harbor, Edgewater, will be offering a three-course, prix-fixe menu on New Year’s Eve for $65. Reservations: 201-943-1900.
Ho-Ho-Kus Inn & Tavern, One East Franklin Turnpike, Ho-Ho-Kus, will celebrate New Year’s Eve with a 6 PM and 9 PM seating. The 6 PM seating will feature a multi-course dinner for $70, exclusive of tax and gratuity. The 9 PM seating features a multi-course local farm-fresh seasonal menu and complimentary Champagne toast for $90, exclusive of tax and gratuity. After dinner, guests can dance to their favorite music with DJ Entertainer, Willie Wilson. The evening includes festive party hats and noisemakers at midnight. Reservations 201-445-4115.
The Iron Room at the Atlantic City Bottle Company, 648 N Albany Ave, Atlantic City, will serve a six-course dinner with wine pairings. Seatings at 7 and 9 PM; $100 with an optional beer or whiskey pairing for the same price. Reservations: 609-348-6400.
Lorena’s, 168 Maplewood Ave, Maplewood, will serve dinner on New Year’s Eve from 5 to 9 PM. For information or reservations, call 973-763-4460; BYO.
Maritime Parc, 84 Audrey Zapp Drive, Liberty State Park, Jersey City, will have its first seating from 5:30 to 7 PM with a three-course prix fixe menu for $65. The second seating will be from 8 to 9:30 PM and include a five-course, prix fixe menu for $110. Reservations: 201-413-0050.
Next Door, 556 Bloomfield Ave, Montclair, will be open New Year’s Eve from 5 to 10 PM. Reservations: (973-744-3600); BYO.
The Orange Squirrel, 410 Bloomfield Ave, Bloomfield, will offer a special menu: three courses at 6 PM for $65; four courses at 7:30 PM for $75; and five-courses at 9:30 PM for $85. Reservations: 973-337-6421.
Peony Pavilion, 15 Farber Road, Princeton, will be open for lunch and dinner from noon on New Year’s Eve and New Year’s Day. Reservations: 609-580-1850; BYO.
Peter Shields Inn & Restaurant, 1301 Beach Ave, Cape May, will offer a five-course, prix-fixe menu on New Year’s Eve. 5:30 to 7 PM, $95; 7:15 to 10 PM, $130. On New Year’s Day they will be serving a three-course brunch from 10 AM to 2 PM; $45, children $20. Reservations: 609-884-9090.
Pig & Prince Restaurant & Gastrolounge, 1 Lackawanna Plaza, Montclair, will host a Great Gatsby New Year’s Eve party, featuring 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. Period dress is required for guests. Reservations: 973-233-1006.
The Pluckemin Inn, 359 Route 206 South, Bedminster, will have two options for New Year’s Eve: three course ($90) dinner between 5 and 7 AM including a glass of sparkling wine; four course ($150) dinner with premium Champagne toast and a special take-home gift with seatings between 8 and 10 PM. Reservations: 908-658-9292.
Ram’s Head Inn, 9 West White Horse Pike, Galloway, will offer their a la carte menu from 5 to 7 PM and a four-course menu for $75 from 7 to 11 PM. Reservations: 609-652-1700.
Rat’s Restaurant, Grounds for Sculpture, 16 Fairgrounds Road, Hamilton, will have an a la carte and special five-course tasting menu. Reservations and information;609-584-7800.
Restaurant Nicholas, 160 Route 35 S, Middletown, will serve a three-course menu on New Year’s Eve for $125 which includes a Champagne toast at midnight. Reservations: 732-345-9977.
Restaurant Serenade, 6 Roosevelt Ave, Chatham, will be offering a four-course dinner on New Year’s Eve from 6 to 10 PM; $125 plus tax and gratuities. Reservations: 973-701-0303.
Rob’s Bistro, 75 Main St, Madison, will be open for lunch and dinner on New Year’s Eve. In addition to its regular menu, specials will be offered and there will also be a three-course, prix-fixe menu for $45, plus tax and gratuity; BYO. Reservations: 973-377-0067.
Salt Creek Grille, 4 Bingham Ave, Rumson, will be celebrating New Year’s Eve when the bar opens at 3 PM. From 4 to 11 PM a special dinner menu and regular children’s menu will be available. A New Year’s Eve party will be held from 9 to 1 AM with an open bar, favors, music, Champagne toast and special four-course menu; $125 plus tax and gratuity. Reservations: 732-933-9272. On New Year’s Day, the bar will open at 4 PM and dinner will be available from 5 PM.
The Strip House, Westminster Hotel, 550 West Mount Pleasant Ave, Livingston, will be open New Year’s Eve and New Year’s Day. For information and reservations, call 973-548-0050.
Zylo Tuscan Steak House, W Hotel, 255 River St, Hoboken, will have two seatings on New Year’s Eve. Reservations for 5 to 6 PM will be served a four-course meal for $65 with optional $50 wine pairings. Reservations from 8 to 9 PM will be served a four- course meal, open bar and champagne toast at midnight for $150. Reservations: 201-253-2500.
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