PRIME & BEYOND MEAT HOUSE, FORT LEE
The menu states, “We are proud to be different” and they certainly are. Prime & Beyond Meat House in Fort Lee is actually a butcher shop that also houses a 28-seat restaurant. The room has a display case as well as a see-through refrigeration unit—where the USDA prime meats are dry aged up to 8 weeks—a kitchen and some tables. It’s all about steak here. There are no fish, chicken, or vegetarian entrees; the only other meat that is available are lamb chops, so if you are not a steak eater this is not the place for you. They do have a bean paste, vegetable tofu stew labeled for “Korean food lovers.” Korean flavors are also found in the salad dressing and some of the sides. A Korean-style menu is available at lunch (noon to 2:15 PM), as well as steaks and cheeseburgers, made from fresh beef that’s ground every day at 11 AM.
Our dinner included: a salad with mixed lettuces, tomato, red pepper, and blueberries with a tart and fiery wasabi and yuzu dressing; creamy potato salad studded with cubes of carrot; shredded scallions in a spicy anchovy sauce; grilled vegetables (zucchini, broccoli, carrots, asparagus, red pepper and onions); and a scoop of vanilla ice cream that was drizzled with a little chocolate syrup. A few starters were available: bacon, all beef Akaushi Wagyu sausage as well some a la carte sides. We opted for kimchi that was made in-house and had been fermenting for two weeks.
Bread and olive oil were placed on the table when we were seated. After we ordered, the waitress brought over the well marbled USDA prime steaks (dry or wet aged available) and Colorado lamb chops for our approval and to reiterate how we wanted each one cooked. The steaks were accompanied by a bowl with three salts—French sea salt; smoked applewood salt; and extra-smoky sea salt—each adding a distinct taste to the meat. The steaks and lamb chops were phenomenal and all of the clichés one thinks about a great piece of meat came to mind: soft as butter, tender as can be, beefy, flawlessly cooked, perfectly charred, and intensely flavorful.
The restaurant is BYO and they don’t charge corkage fees, which are illegal in NJ, but they do list on their menu “BYO Wine & Whisky Glass Service $5 per table (for one round of glasses).” Hmmm. I hope other NJ restaurants don’t adopt this policy. Additionally, when you are paying close to $50 for your dinner without the tax and tip, isn’t the $5 per table rule kind of chintzy? In any case, we have not stopped talking about our memorable meal here as well as the friendly service. Prime & Beyond Meat House is “different” from other steak houses, and we couldn’t be happier to have found this establishment.
Prime & Beyond steak before it was cooked.
Prime & Beyond steak
Photos courtesy of Lowell Saferstein
Prime & Beyond Meat House
501 Main St.
Fort Lee
201-461-0033
BYO
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AROYDEE THAI KITCHEN, LIVINGSTON
This small, casual restaurant with about 20 seats that recently opened in Livingston is aptly named ArroyDee, which means yummy in Thai. Larb, the national dish of Laos, is offered and larb lovers won’t be disappointed with the delicious limey version offered here. We ordered ours with minced pork but chicken is also available. Phad Woon Sen, crystal noodles, carrots, mushrooms, celery, onions, scallions and egg came with overcooked shrimp. This dish without the shrimp would have been perfect. Another noodle dish, Phad Lad Na was made with stir-fried wide noodles, soy sauce, broccoli, egg and chicken in what the menu states as “delicious gravy sauce.” We had this on our first visit and while delicious, it was not spicy enough for us. On our second visit, we figured out that we should order the food as #3 for spiciness. The next level is Thai hot! Phad eggplant, stir-fried eggplant with chili and garlic, (red and green pepper was stated on the menu but not in the dish we had), and fresh basil leaves, was a standout and our favorite. Thai Chicken wings were a disappointment as they were two plain chicken wings that had been cut in half, fried and served with a chili sauce. The menu states that it is prepared with Thai spices, but we didn’t taste any. However, mixed vegetables and fried tofu in a green curry sauce did not disappoint and had wonderful aromas and layers of flavor.
We were surprised on our second visit here. The owner remembered us and thanked us for returning. That doesn’t happen often. AroyDee is close to our home, and we expect to be there often as there are many menu items we would like to try. They also do a big take-out business and deliver locally.
Phad eggplant.
Phad Woon Sen
Photos courtesy of Lowell Saferstein
AroyDee Thai Kitchen
34 South Livingston Ave
Livingston
973-994-0300
BYO
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BOULEVARD FIVE 72 DINNER IN THE FIELD
On September 28, a four-course Dinner in the Field (paired with wine) will be held at Dreyer’s Farm, 213 Gallows Hill Road, Westfield, hosted by Boulevard Five72, Kenilworth to benefit the Libby Shriver Sarcoma Initiative. The following menu will be presented.
Passed hors d’ oeuvres, champagne and specialty cocktails: green bean tempura, scallop ceviche, lump crab lollipops, ancho chili shrimp corndog, confit duck spring roll, spicy yellowfin-tuna roll, mezza plate with pita chips, and grilled bruschetta with heirloom tomato
(Organic Cucumber Martini, St. Germain Sangria, and Blood-Orange Old Fashioned)
Amuse Bouche: Dreyer Farms sweet-corn chowder with jumbo lump crab and avocado "cannelloni"
Olive oil poached Atlantic halibut with basil & littleneck clam risotto, and sorfritto "tapanade"
(Bruno Giacosa, Roero Arneis, Piemonte 2011)
Artichoke ravioli with Maine lobster fricassee with confit tomato, and black-truffle froth
(Meiomi |Pinot Noir |California 2012)
Natural prime beef tenderloin with porcini & parmesan polenta, caponata, and cabernet reduction
(Taken, Red Blend, Napa Valley 2010)
Jersey peach goat cheese cake with blueberry sorbet, sable crumble, and lemon organic yogurt
(Beringer Nightingale, Botryised, Napa Valley 2007)
2 PM $135 plus tax and gratuity. (Rain date Sunday September 29.) For tickets, call 908-709-1200.
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CRYSTAL SPRINGS RESORT AT BEARD HOUSE
On October 2, a Rare Vintages dinner will be held at the James Beard House, 167 West 12th St, NYC with executive chef Timothy Fischer, wine director Robby Younes, sommelier Susanne Lerescu and chef John Benjamin of Restaurant Latour, all from Crystal Springs Resort, Hamburg. Wines from the Wine Spectator Grand Award–winning wine cellar will be served with the following menu:
Hors d’oeuvres: Snails with white sturgeon duo, micro-heirloom potatoes, and purple sage; pumpkin fritters with Muscovy duck, wildflower honey, and foie gras powder; litchi tomato sorbet with roasted garlic savory and lemongrass; venison tamales with red corn and ground cherry salsa; and charcuterie with preserved jardinière
(Champagne Krug Brut 2000)
New Jersey sea trout with Cape May salts, strawberry spinach buds, and peppered nasturtium vinaigrette
(E Guigal Ex-Voto Hermitage 2005)
Game bird trio of pheasant, bobwhite quail, and squab with chokecherry, huckleberry, and currant jam
(Domaine des Chezeaux Griottes–Chambertin 1995)
Roasted white acorn–crusted tenderloin of Black Iberian pig with pine cone–lacquered belly, and cheek cheese with red oak–smoked trotter jus
(Giuseppe Rinaldi Brunate Le Coste Barolo 2000)
Lamb chops with blackened Pine Island onion pithivier, edible garden, and lamb lengua glace
(Château Le Dôme Saint-Émilion 2000)
Compressed pear tart with sheep’s milk yogurt flan, shortbread, honeycomb fluff, and caramelized popping sorghum
(Château Climens Barsac 1989)
Miniature Vernon birch beer floats with sassafras ice cream
7 PM; $250; members $200. Reservations: 212-627-22308.
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THE RYLAND INN, WHITEHOUSE STATION
Yellow was the predominant color of the night at a recent Celebration of the Corn Harvest tasting dinner that we were invited to at The Ryland Inn, 115 Old Highway 28, Whitehouse Station (908-534-4011). Executive chef Anthony Bucco, who never disappoints, presented the following menu:
Canapés of baby rib lamb chops; tuna tartare on a rice cracker; crab cakes; roasted beets with goat cheese; and tender slices of steak were served on the patio along with whiskey punch.
Chilled corn soup with Cape May oyster, domestic caviar, and delicate garden herbs had a slighty spicy taste.
(Marques De Gelida Cava Rose of Pinot Noir)
We could smell the smokiness from the Mangalitsa bacon as the pan-roasted tilefish with fresh corn polenta and summer truffle was placed on the table. The Lola Kay was our favorite wine of the evening.
(Lola Kay Sauvignon Blanc, Napa 2011)
Corn succotash was paired with juicy Griggstown chicken with locally foraged mushrooms. White ale was a surprise to me, as I am not a big beer/ale lover, but I found that it had a mild, pleasant taste.
(Hitachino Nest White Ale)
Corn “béarnaise” complemented filet mignon and lovely rectangular-shaped potatoes. The delicate use of herbs in all of the dishes added color and interest.
(Other People’s Pinot, “OPP” Pinot Noir, Dundee Hills 2010)
Corn and white chocolate panna cotta, pistachio cake, and lemon verbena ice cream were served with bourbon a la crème. The drink was not what we expected, as it was refreshingly combined with brown creme de cacao and vanilla and didn’t have a heavy bourbon taste. (Bourbon Crème De La Crème)
Photos courtesy of Lowell Saferstein
The Ryland Inn continues to be one of our favorite venues with memorable food and service. The grounds are lush with flowers, the interior romantic, and the food by chef Bucco, always exceptional.
The Ryland Inn
115 Old Highway 28
Whitehouse Station
908-534-4011
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THE BIG BREW BEER FESTIVAL, MORRISTOWN
On September 28, The Big Brew Beer Festival will be held at The Morristown Armory, 430 Western Ave, Morristown, with a VIP buffet provided by Morris Tap & Grill and Food Network Chopped champion chef Eric LeVine who will be doing a beer-related cooking demo. For information and tickets, visit the event website.
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CONGRATULATIONS ARE IN ORDER
Have you seen the September issue of Wine Spectator? It celebrates Italy’s top cuisines, "The Flavors of Italy," by highlighting the cuisine of six top chefs and how they interpret Italian dishes, as well as wine to complement the dish. One chef featured is Michael White, who owns Osteria Morini at 107 Morristown Road in Berndardsville (908-221-0040). The other is NJ native Matthew Accarrino of SPQR in San Francisco, who got his start at Blue Sky in Montclair.
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ROSA MEXICANO, HACKENSACK
Through October 6, Rosa Mexicano, Riverside Square, 390 Hackensack Ave, Hackensack, will host a Mexican Truffle Celebration. Menu items include: Mexican corn-truffle soup; huitlacoche filled crepes; huitlacoche tortilla pie; grilled diver scallops brochette and huitlacoche ice cream sundae. Reservations: 201-489-9100.
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SATURDAY, OCTOBER 5
Attention beer aficionados! The 3rd Annual Jersey City Homebrew Competition will be held at the 4th Street Arts & Music Festival, 377 4th Street, Jersey City, from 4 to 8 pm. The competition is sponsored by the Jersey City Brew Club and Jersey City Ties, a professional organization promoting community development through service and social events. A portion of proceeds will benefit 4th Street Arts, Inc. To compete or to judge or just to attend and get more info, visit http://jerseycitybrewclub.com/jersey-city-homebrew-contest. Also www.facebook.com/JCbrewcomp Tickets, $20; advance tickets available at http://jchb.brownpapertickets.com/
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