CHEF ADAM WEISS AT DUE, RIDGEWOOD
After freelancing for a year, chef Adam Weiss has found a home at Due in Ridgewood. Weiss spent 13 years at Esty Street in Ridgewood, when in April 2013, right after he won the Ultimate Chef of Bergen County championship, he was unexpectedly let go. He won this title again in 2014. We are so happy he is back behind the stove. His return was long overdue.
Traditional and modern Italian dishes, some prepared on a wood-fire grill, are featured at this small, casual restaurant with 40 seats. Gray walls with black accents are offset by white tablecloths and cute dishtowel napkins. Specials are recited without the prices, but the prices are in line with menu items. The menu changes seasonally and specials are offered.
Vegetarians can opt for an entrée of mezza rigatoni made with artichokes, roasted peppers, asparagus, spinach and basil-pesto sauce. We shared it as an appetizer and the vegetables and pesto brightened this captivating dish. Another app, perfect for non-meat eaters, was the portabella Parmigiano, which reminded us of the Italian flag with the smoky grilled mushroom topped with melted mozzarella and breadcrumbs surrounded by pomodoro sauce and a bit of basil oil. Soft shell crabs were offered as a special appetizer and the kitchen graciously served this as an entrée. The beautifully plated crispy crabs were complemented with a tangy eggplant caponata, delightfully different broccoli rabe pesto and spicy, red-pepper jam, all creating a wonderful combination of flavors. Rhubarb, an absolute favorite, and another seasonal ingredient, was found in two different dishes: a pork chop and dessert. A strawberry-rhubarb compote cut the smokiness of the tremendous and tender house-cured pork chop served with a mélange of vegetables. For dessert, a strawberry-rhubarb compote was paired with a chocolate dipping sauce for hot-from-the-fryer cinnamon-sugar ricotta zeppoles—decadent and worth every calorie. Although completely sated we also managed to have a rich and refreshing spring-berry mascarpone mousse with Chambord soaked ladyfingers, served in a tall glass. Do try it if available.
Due is open Tuesday through Saturday for lunch and dinner, and for Sunday dinner from 4:30 PM. Welcome back chef Adam Weiss.
Soft shell crabs.
House-cured pork chop.
Photos courtesy of Lowell Saferstein
Due
18 East Ridgewood Ave
Ridgewood
201-857-3232
BYO
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