Executive chef Michael Haimowitz has made menu changes at Arthur’s Landing, Pershing Circle at Port Imperial, Weehawken. View the gorgeous New York City skyline while feasting on lobster and red curry bisque; pistachio and citrus–crusted salmon; crab cakes with creamy spinach Rockefeller; and grilled rib eye with parsnip purée. New desserts have been created for the season as well; don’t miss the cinnamon apple raisin spring roll with pomegranate-spice dipping sauce and maple walnut gelato, and the hazelnut blackout cake with white chocolate praline anglaise. For reservations call 201-867-0777.
A new winter four-course prix-fixe menu ($65) and an à la carte menu are being served at Le Petit Chateau, 121 Claremont Road, Bernardsville. Offerings include: escargots in pastry with Brie; diver scallops with blood orange–ginger butter; cassoulet of Tarbais beans, confit of duck, and lamb sausage; and Grand Marnier soufflé. For reservations call 908-766-4544.
Executive chef Corey Heyer from the Bernards Inn, 27 Mine Brook Road, Bernardsville, is offering a new à la carte breakfast menu Monday through Saturday from 6:30 to 10 AM and Sunday from 7 to 11 AM. For reservations call 908-766-0002.
City Vino, 35 Hudson Street, Jersey City, has introduced a new winter lineup of around 30 small plates, which allow guests to try many items on the international menu. Choices include: black calamari stew; steamed artichokes; Spanish-style tortilla; lentil soup; arugula salad; cheeses; cured meats; pressed sandwiches such as thinly sliced mortadella on a miniature ciabatta with horseradish mayonnaise; and coconut rice pudding. Bottles of wine, which can be purchased to take home, start at $15, with plenty of choices in the $20 to $30 range. For reservations call 201-333-5520.
COOK WITH YOUR LOVED ONE
Prepare a romantic dinner for two with your partner at a three-hour Valentine’s Date Night cooking class that will be held at Viking Cooking School, 4 Sperry Road, Fairfield, on select dates between February 8 and 14. The following dishes will be featured: lamb chop “lollipops” on baby spinach salad with raspberry and caramelized shallot vinaigrette; lobster and wild mushroom risotto; prosciutto-wrapped asparagus; petite cheese course of herb-crusted goat cheese “truffles,” Gorgonzola dolce on sliced fig cake, and aged Cheddar on candied apple slices; and individual tiramisu trifles. For more information and to enroll call 973-244-1580 or log on to www.vikingcookingschool.com.
COOK WITH YOUR TEEN
Spend quality time with your child at a Techniques for Teens/Valentine Bake-Off participation cooking class that will be taught by Suzanne Lowery at Kings Bedminster on February 2 from 11 AM to 2 PM and at Kings Short Hills on February 9 from 2 to 5 PM. Menu highlights include: chocolate lava cakes with raspberry sauce; heart-shaped meringues topped with chocolate-covered strawberries; jam-filled heart-shaped sandwich cookies; peanut butter candy cups; frosted hugs-and-kisses cutout cookies; and cinnamon sugar kiss in cake. To register call 973-258-4009 or visit www.kingswebsite.com.
A TUSCAN COOKING CLASS
On February 4, a cooking demonstration, Flavors From a Tuscan Chef, with chef and cookbook author Cesare Casella will be held at Kings Short Hills. 6:30 to 9:30 PM; $50. To register call 973-258-4009 or log on to www.kingswebsite.com.
SIX BEERS FOR $6
restaurant.mc, 57 Main Street, Millburn, is offering six Pabst Blue Ribbons for $6 on Monday nights from 5 to 9 PM. The restaurant also serves a Family Night dinner on Mondays, which includes soup, salad, main course, sides, and dessert; adults $36; children ages twelve and under $15. For reservations call 973-463-6500.Click here to leave a comment