The Rosie Report: Anthony’s Cheesecake

There's more than just sweet treats to feast on at this Bloomfield establishment.

Rigatoni with burrata. Photo courtesy of Lowell Saferstein

It was an OMG evening where it was easy to overindulge as the food was such a pleasure. We were invited to a press dinner at Anthony’s Cheesecake, where we became gluttons and even after a humongous dinner shared eight desserts. They were all worth the calories. The menu changes weekly and features Italian, Mexican and American comfort foods. Portions are big here, prices small. Come hungry.

Anthony’s empanadas and pulled pork disco fries. Photo courtesy of Lowell Saferstein

Starters could have been entrees. Three large crispy empanadas filled with pulled pork and squash could easily feed six people. I did not want to share the disco fries made with slow roasted BBQ pulled pork and crispy potato wedges topped with an over easy egg, melted cheese and pico de gallo. Embarrassment is an understatement of how I felt when the humongous appetizer was placed on the table. Eight people feasted on this eye catcher and we brought leftovers home. A more refined and healthy starter that was just as delicious was quiche made with broccoli rabe, ricotta, mozzarella and hot and sweet Italian sausage baked in a flaky crust.

Corn cake (pupusa) topped with peppers and onions, an over easy egg, cilantro pesto and cotija cheese. Photo courtesy of Lowell Saferstein

A savory waffle stuffing, which served as a base for sliced turkey, was a clever presentation. I wish I still had a waffle iron as I would have served stuffing this way on Thanksgiving. Accompanied with buttermilk mashed potatoes, gravy, acorn squash and a strawberry cranberry relish this dish deserves applause. Waffles were also available with crispy buttermilk chicken flanked by potato wedges. Lowell happily consumed a platter packed with a pork tamale topped with an over easy egg, empanada and rice and beans. BBQ pulled pork and black beans were also found in the corn cake (pupusa) topped with peppers and onions, an over easy egg, cilantro pesto and cotija cheese. A few of the less multi-ingredient dishes were flounder oreganata; rigatoni in a tomato basil sauce with mozzarella, prosciutto and burrata; short ribs over Parmesan polenta; eggplant layered with broccoli rabe, mozzarella and roasted peppers; and a grilled chicken, spinach and goat cheese quesadilla.

A selection of desserts at Anthony’s Cheesecake. Photo courtesy of Lowell Saferstein

It was not easy to choose from the 25 plus different cheesecakes and other desserts offered here so owners Anthony Lauro and Philip Byrne made the decision for our table by sending over pumpkin cheesecake; sugar cookie funfetti, a cheesecake with a sugar cookie crust and vanilla cheesecake mixed with rainbow sprinkles; a “Slutty Brownie” with layers of chocolate chip cookie dough, brownies, and Oreo cookies; Italian ricotta with a hint of orange; a rich and creamy New York style cheesecake; coconut cake; flan; and an rich egg bread pudding with apple topping. We loved them all.

Open Thursday 11 AM to 9 PM; Friday and Saturday 9 AM to 9 PM and Sunday 9 AM to 4 PM. Orders are being taken for the holidays and they ship nationwide.

Anthony’s Cheesecake, 71 Washington Street, Bloomfield; 973-415-8885; BYO

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