Chef Francesco Palmieri owner of The Orange Squirrel, 412 Bloomfield Avenue, Bloomfield (973-337-6421) has announced that he has a new menu, happy hour, website, hours and a Squirrel Sunday Sauce Dinner. The updated, more accessibly priced, menu offers guests some of the Squirrel favorites as well as some new, quirky, creative takes on comfort classics. Squirrel Snacks such as deviled eggs, wings, fries and meatballs range from $3 to 12. The Hungry Squirrel plates include burgers, chicken fried rib eye and pork chop for $10 to 25. Additionally, the new “Happy till Ate” happy hour specials include $1 off all Squirrel Snacks and $2 off all cocktails and beer. The Squirrel Sunday Sauce dinner, served on Sundays from 1 to 6 PM includes salad, focaccia, sweet & spicy sausage, beef meatballs and neck bones over pasta and tiramisu for dessert for $30 (cash only). Open Wednesday through Saturday from 5 PM.
HEIRLOOM KITCHEN OFFERING DINNER SERVICE
Beginning November 18, Heirloom Kitchen, 3853 Rt 516, Old Bridge will offer dinner service from 5 to 10 PM on Friday, Saturday and Sunday; BYO. This cooking school and kitchen shop has partnered with Chef David Viana who will present a seasonal menu that features a modern playful interpretation on American classics. There will be seating at the chef’s counter and a communal farm table as well as traditional seating in the dining room. Sous chef is Andrew Wolverton, a CIA graduate who has been at Heirloom Kitchen for over 2 years. Previously he has cooked at The Frog & the Peach (New Brunswick, NJ), White Barn Inn (Kennbunkport, ME) and Another Fork in the Road (Rhinebeck, NY). Wolverton has recently traveled extensively through Singapore, Thailand, and Vietnam. Some items that may be on the a la carte opening menu are: beet salad with whipped goat cheese, cumin yogurt, pickled peppers, beet catsup arugula pesto and sourdough rye crisps; himachi crudo; braised lamb ravioli with apple cider mustard, sunchokes, carrots, apple granola and apple cider lamb jus; crispy chicken and brined roast leg with sweet potato puree, red sweet potato pierogi, Brussels sprouts and a sage jus; citrus cured skate wing with chanterelle mushrooms, delicata squash, cauliflower, Beluga lentils truffle mushroom froth and black pepper shortbread; and NY strip. Jon Boot, previously from The Ryland Inn, Elements and The Bernards Inn will head the pastry program. The restaurant is BYO but will also offer wines from Domenico Winery as well as California wines at retail pricing in the restaurant. Reservations can be made on Open Table or by calling 732-727-9444.
FRANK DEGRUTTALO
Frank DeGruttalo is the Executive Chef at The Barrow House 1296 Van Houten, Clifton (862-336-7070) serving a seasonal menu of American farm fare, focusing on shared plates and locally sourced produce.
CHEFS TIMOTHY CULVERT AND VICTOR ORAVETZ
Chefs Timothy Culvert and Victor Oravetz, both of the old Park and Orchard in East Rutherford, have joined chef/owner Robert Austin Cho of Kimchi Smoke Barbecue, 301 Center Avenue, Westwood (201-497-6333).
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