ZYLO, HOBOKEN
Although we have been to Zylo in Hoboken on a few occasions since it opened in March 2009, this sleek modern restaurant, which overlooks the Hudson River and NY skyline always awes us. We hadn’t tried the cuisine of executive chef Eric Basulto. He has been at Zylo a year now, and his memorable cuisine using fine ingredients, perfectly balanced flavors and attention to detail made us sorry that we hadn’t dined here sooner. The plating also impressed us from the beautiful composed salad, the short ribs in a cast iron pot with lid and the luscious desserts. The comfy seats and banquettes, black napkins (thank you) and exemplary service all added to a very pleasurable experience.
Dinner started with warm Parmesan profiteroles along with focaccia served in a lovely, cast-iron pronged breadbasket. It was hard to decide what to have as an appetizer as everything enticed us. The creamy burrata with a slightly sweet, roasted squash, pistachios, baby arugula and aged balsamic was a well-thought-out dish with various flavors and textures. A half order of squid ink fettuccini, made in house, with head-on Mayan shrimp, tender calamari, thin slices of baby zucchini and Meyer lemon was spicy in a good way and left our mouths aglow. Although Zylo markets itself as a Tuscan Steak house, we bypassed the tempting 28-day, dry-aged steak options and ordered espresso-rubbed short ribs with sautéed green beans, and creamy polenta. The beef was so tender that a knife was not needed, and along with the al dente beans and polenta, we both agreed, that this was a worthy dish to recommend. Ditto for the very impressive and large red snapper, which was the whole fish of the day. It was served with the head and tail but deboned, and was assertively seasoned with garlic, lemon, parsley, oregano, and lemon. Served over watercress that wilts from the heat and sliced cherry tomatoes, this was a stellar dish. A side of broccoli florets, also served in a cast-iron dish, was enhanced with chunks of roasted garlic. Desserts had us sighing with pleasure. Pecan cream layered within crispy strudel slices creating a pecan Napoleon was served with a vanilla terrine, crème fraiche zabaglione and spice syrup. This was a deliciously different dessert and lighter than it sounds. Chocolate, always a favorite of ours, was served as a chocolate panettone (bread pudding) with caramelized semifreddo and milk chocolate gelato. What a pleasure! For those that want a lighter meal, salumi, cheeses, bruschettas, pizzas and antipasti plates are also on the menu.
Zylo is open daily for breakfast, lunch and dinner, and will offer a special brunch buffet on Mother’s Day. On Sundays, a family-style Sunday Supper includes a shared salad and pasta, entrée and dessert for $25. Children 12 and under are $10.
Whole red snapper
Photo courtesy of Lowell Saferstein
Zylo Tuscan Steak House
W Hoboken
225 River Street
Hoboken
201-253-2500
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STRIP HOUSE, LIVINGSTON
It has become a family tradition to dine at a steak house for my brother’s birthday and this year he choose a restaurant he had never been to before, the Strip House in Livingston. Would he return? In a minute, as would we! From start to finish, the ambiance, service and most importantly the food was top-quality. Chef de Cuisine Bill Zucosky makes the cut!
Having eaten here many times, we knew to save room for dessert so went light on the appetizer. Dinner started out with a choice of rolls and sweet butter, followed by double-bacon iceberg lettuce wedge with tomatoes, shredded carrots, and radishes dressed with a spicy Russian dressing. If you have a large party and love bacon, we have previously had the Strip House bacon as an appetizer which we swoon over. Fish is on the menu and while we usually gravitate to the meat here, I opted for a whole two-pound angry lobster that was butterflied and sautéed with white wine, garlic, extra virgin olive oil, fresh basil, touch of butter and a mild sprinkling of chile flakes. It was luscious. Rack of lamb, filet mignon, and a strip steak were perfectly seasoned and cooked to requested temperatures. The meat was juicy, tender and deeply satisfying. Bordelaise, Stilton cheese, sweet chili, and béarnaise sauce are available on request. Request them all, as each is different. We kept tasting them to see which one we liked the best. The unanimous decision was all of them. Sides were a creamy truffle mac and cheese and sautéed green beans with garlic. Don’t miss the impressive desserts. The Strip House towering, 24-layer chocolate cake fed four with leftovers to take home. The stunning baked Alaska created with milk chocolate ice cream on the outside and butter pecan ice cream in the middle is covered with an Italian meringue. It’s plated with vanilla creme anglaise and garnished with chopped candied pecans. This unforgettable dessert can also be shared but you will not want to.
Strip House is open for breakfast daily, lunch Monday through Friday and dinner daily.
Rack of lamb
Baked Alaska
Photos courtesy of Lowell Saferstein
Strip House
Westminster Hotel
550 West Mount Pleasant Avenue
Livingston
973-548-0050
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ROSIE DISHES—SUZANNE COOKS
Learn how to cook dishes from some of my favorite restaurants on May 9, when fellow njmonthly blogger, Suzanne Lowery of Soup to Nuts and I will be at Kings Cooking Studio, 778 Morris Turnpike Short Hills for a “Rosie Dishes-Suzanne Cooks” cooking class. Chef Lowery will demonstrate the following recipes:
Shrimp-corn chowder with apple-smoked bacon from Boulevard 572, Kenilworth: chef Scott Snyder.
Cauliflower steak with fregola; stuffed, roasted tomato; wild arugula; golden raisin and pine nut sauce from Satis, Jersey City: consulting chef is Michael Fiorianti. Chef de cuisine is Galice Ryan
Duck breast served with red cabbage, caramelized turnip, and a red-wine fig emulsion from Blu, Montclair: chef Zod Arifai.
French apple galette from executive chef Mitchell Altholz of the Highlawn Pavilion in West Orange
I will also talk 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/rosie-dishes-suzanne-cooks/ or call 973-258-4009 to register.
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CHEF’S GALA TO BENEFIT TABLE TO TABLE
On May 2, a Chef’s Gala will be held at Alpine Country Club, 80 Anderson Ave, Demarest with guest of honor chef Thomas Keller to benefit Table to Table. Participating chefs are: David Burke, David Burke Townhouse; Christian Delouvrier, La Mamgeoire; Ryan DePersio, Fascino; Peter Kelly, Xaviars at Piermont; Kevin Kohler, Café Panache; Ben Pollinger, Oceana; and Sebastien Rouxel, French Laundry & Per Se. This black-tie optional evening will also feature a live auction. 6:30 PM; $450 and $600. For tickets and information, visit www.tabletotable.org or by call 201-444-5500.
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A TASTE OF REVEL
Form May 10 to 12, a Taste of Revel will be held at Revel, 500 Boardwalk, Atlantic City with events planned throughout the weekend including tastings, demos and dinners. For information visit: http://www.revelresorts.com/events/taste-revel or call 855-348-0500.
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MORRISTOWN RESTAURANT WEEK
Morristown Restaurant Week will be celebrated through April 28 with participating restaurants offering special priced meals. For information visit:
http://morristown-nj.org/special_events2.html?id=1267805829
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LOOKING AHEAD
Rat’s Restaurant, Grounds for Sculpture, 16 Fairgrounds Road, Hamilton has a few upcoming events worth checking out:
A pairing of wines of Burgundy with exotic and local wild mushrooms will be the theme on Thursday, May 16 at a Wild Mushroom and Burgundy dinner that begins at 6 PM.
On Friday June 14, a Nuevo Latino evening with executive chef Shane Cash from Rat’s and executive chef William Zuchman from Alma De Cuba, Philadelphia will also include fine rums, hand-rolled cigars, and music; 6 PM. For information and reservations for either of these events, call 609-584-7800.
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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].