UNION REPUBLIC, JERSEY CITY
Nose to tail ramen is back at Union Republic in Jersey City. Owners Executive Chef Gregory Torrech and Attorney Noah Sexton (best friends for 13 years) have a new fall menu which includes short rib ravioli with red wine demi-glace and parmesan foam; butternut squash salad with pomegranate seeds and fall greens; and duck confit crepinette mazemen with duck cracklin’, pumpkin and pickled apples. Always available (due to popular demand): new ramen classics like A Hen Full (with chicken meatballs), butcher-cut, 28-day-aged steaks from Pat La Frieda Meats and the buttery UR Burger with cheddar. The full menu can be viewed at their website.
As Union Republic approaches their one-year anniversary, a liquor license and craft cocktails will be available mid-December, which is also when the team unveils a new cocktail bar with additional seating for 12. The restaurant currently serves a limited selection of beer and wine.
Union Republic is open daily for lunch, brunch and dinner. Last May we had an exceptional dinner here.
340 Third Street
NEWARK AIRPORT DINING WILL BE WORTH THE TRIP
We may want to go to Newark airport just to dine there as it has recently been announced that some very well respected chefs will be opening restaurants in Terminal C. Some of the places will be: Einat Admony (Flora Café), Josh Capon, (a yet unnamed seafood restaurant), Amanda Cohen (Thyme), Alain Ducasse (Saison), Amanda Freitag (Nonna’s Meatball Kitchen), Jose Garces (a yet unnamed Latin-themed restaurant), Dan Kluger (Vanguard Kitchen), Paul Liebrandt (Vesper Tavern), Harold Moore (CBGB), and Alex Stupak (a yet unnamed restaurant serving Mexican street food). United Airlines plans to undertake the renovations. Within the next 18 months 55 new dining options are planned including a sushi restaurant, a ramen bar, a Neapolitan pizza restaurant, barbecue, Asian sandwiches, Asian street food, a salumeria, a French restaurant from Alex Guarnaschelli, and an upscale restaurant called Classified from Marc Forgione. A beer bar/garden from Dale Talde called Caps Beer, wine bar called Oeno from Kevin Pemoulie chef/owner of Thirty Acres in Jersey City and a whiskey bar called Proof from John Delucie are also in the works.
Chris Boyce, previously Chef De Cuisine and Sous Chef at Café Matisse in Rutherford is a line cook, starting on garde manger at Mistral in Princeton. Chef Boyce competed in the Ultimate Chef of Bergen County held at Chef Central, Paramus in early 2014 and won the Round 1 and Round 3. He went up against Chef Adam Weiss who won the competition for the second year in a row. Boyce recently wrote an Email to me stating, “I feel the talent here (Mistral) is the best in the state and that’s exactly what I want to surround myself with.”
Nick Falco, a graduate of the CIA and previously GM at 709 in Point Pleasant Beach, is the chef/owner of Nonno’s Ristorante, 401 Main Street, Bradley Beach (908-433-0609); BYO.
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].