Restaurant News

Today, Rosie tells us about Fricassee in Montclair.

FRICASSEE, MONTCLAIR
“Do you still buy your meat from Wayne Meat in Wayne?” I asked chef/owner Mark Papera when he told us the plat du jour was cote de boeuf. He answered yes, and I said, “Then that is what we are having.” The 28-day, dry-aged, three-pound steak for two is a steak lover’s dream; it comes on the bone, is meaty, juicy and tender. A shout out to Wayne Meat (973-835-0211). Open since 1974, it is a full-service wholesale meat company that’s open to the public. Wayne Meat’s quality and service has allowed it to become one of the premier meat companies of New Jersey.

But, let me start from the beginning of our dinner. First, we slurped up an extremely generous portion of Prince Edward Island mussels studded with cherry tomatoes and swimming in a white wine, garlic and herb broth—that we finished with a spoon. A poached egg added richness to a multi-textured frisee salad with crispy bacon, creamy chunks of blue cheese and tangy mustard vinaigrette. Lobster bisque chock full of lobster anyone? Need I say more? It was perfect. A duck breast with barley, fennel, spinach, orange and olive demi glace was well received, but the highlight of our night was the perfectly cooked aforementioned cote de boeuf adorned with sprigs of rosemary and presented with french fries and a mixed green salad—an attention-grabbing dish that was distinctive in its thickness, taste and presentation. We found this cut of meat to be far superior to those of other steakhouses. Crème brulee, chocolate mousse, lemon tart and a cherry sorbet completed our meal and all were worthy choices.

Fricassee is open seven days a week and the dinner menu is offered for lunch, Monday through Friday. Papera said, “People can come in for lunch and create a light or substantial meal.” The Safersteins say, Merci beaucoup chef Papera.


Frisee salad.
Photo courtesy of Lowell Saferstein

Fricassee
6 Park Street
Montclair
973-744-2191
BYO

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