BERNARDS INN, BERNARDSVILLE
A flavor adventure awaits you at the Bernards Inn, 27 Mine Brook Road, Bernardsville, where executive chef Corey Heyer has a new seasonal menu using fresh herbs and vegetables from the inn’s garden and local purveyors, farmers, and fishermen. Options include sweet potato ravioli with black truffle pecorino, toasted pumpkin seeds, and sage brown butter; roasted butternut squash soup with crystallized ginger, Anjou pear, and brown butter croutons; braised veal and sweetbreads with black mission fig tart tatin, chestnuts, caramelized apples, baby fennel, and buckwheat spatzle; and roasted Florida grouper with black barley, Brussels sprouts, kabocha squash, brown butter, quince purée, and pomegranate reduction. Hungry yet? Eight of us recently dined here to celebrate a family member’s birthday, and we were impressed with not only the food but also the quality and sophistication of the service. What can be more welcoming than having every staff member that you see wish you a happy birthday? This was hospitality at its best. Desserts were also distinguished, especially the cranberry baked Alaska, made with cranberry sorbet, pistachio cake, and toasted meringue surrounded by cranberry compote and passion fruit. For reservations call 908-766-0002.
Roasted Florida grouper with black barley, Brussels sprouts, kabocha squash, brown butter, quince purée, and pomegranate reduction.
Photo courtesy of Lowell Saferstein.
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GERMAN BEER DINNER AND NEW FALL MENU AT COPELAND
On November 18, celebrate the art of beer at Copeland Restaurant, Westin Governor Morris Hotel, 2 Whippany Road, Morristown, where executive chef Thomas Ciszak will celebrate his heritage by creating traditional German classics from Hamburg to Bavaria. Cricket Hill Craft Brewery of Fairfield, NJ, will feature a special brew in the style of a Düsseldorf alt beer from the chef’s home region in Germany along with its regular and seasonal offerings. The alt beer will be made with hops grown by Copeland pastry chef Patrick Muller. 6 and 8 PM; $36 including tax and gratuity. If you can’t make it to this dinner, Chef Ciszak has also introduced his fall menu, which includes choucroute garnie presented in a cast iron Dutch oven; the dish contains Riesling kraut, house-smoked bacon, house-smoked pork loin, ham hock, Mangalitsa lardo, boudin blanc, fingerling potatoes, and bouquet garni. For reservations call 973-451-2619.
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DI PALMA BROTHERS
Do you like to shop and eat? You can do both at Di Palma Brothers, 8728 Boulevard, North Bergen, where red-sauce Italian food is served among antiques that are all for sale. Di Palma is BYO and has very reasonable prices (it cost us $30 a person with tax and tip), so what you save on booze and food you can spend on the vintage jewelry, china, and knickknacks that fill the restaurant. Be sure to check the bathrooms, as they are also filled with goodies to buy.
Along with the unusual décor, the food is terrific here. We started with addictive crusty Italian bread, bruschetta with diced tomatoes and garlic, and a bowl of salad filled with greens, tomatoes, cucumbers, and slices of apple dressed with balsamic vinaigrette, all of which were complimentary. Appetizers were stuffed red pepper, Grandma’s meatballs (a must-order item whenever we dine here), and airy eggplant “meatballs.” Portions are large, so you may want to share an entrée. A few recommended dishes are the fillet of sole livened up with a lemon sauce, penne with shrimp and broccoli rabe, and veal or eggplant parmigiana. For dessert, a house-made peach cream pie was featured as a special of the day, and we had a fork fight to see who would get the last bite. For reservations call 201-868-3005.
Grandma’s meatballs.
Photo courtesy of Lowell Saferstein.
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LUCA WINE DINNER AT THE PLUCKEMIN INN, BEDMINSTER
On November 18, a Luca wine dinner with Laura Catena will be held at the Pluckemin Inn, 359 Route 202/206 and Pluckemin Way, Bedminster. Executive chef Juan Jose Cuevas will present the following menu: day-boat sea scallop with sunchokes and walnut (2007 Luca Chardonnay); braised veal cheek with seared yellowfin tuna and spinach (2007 Luca Pinot Noir); confit squab breast, porcini marmalade, caramelized daikon, crispy leg, and jus D’Abbats (2007 Luca Laborde Double Select Syrah and 2002 Luca Malbec); and artisanal cheese course prepared by pastry chef Joseph Gabriel (2006 Luca Beso de Dante and 2005 Luca Nico). 7 PM; $95 plus tax and gratuity. For reservations call 908-658-9292.
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THE OFFICE BEER BAR & GRILL LAUNCHES NEW MENU
There is a redesigned menu at the Office Beer Bar & Grill, which has seven locations in NJ (Bridgewater, Cranford, Montclair, Morristown, Ridgewood, Summit, and the Jolly Trolley in Westfield). Along with USDA choice burgers, fajitas, and burritos, there is a small-plates section offering lighter options including garlic and lemon hummus and spiced Parmesan and truffle potato chips. One of the new appetizers is wings with a choice of five sauces. Entrées include salads, grilled salmon topped with garlic herb butter, pizzas, pastas, and sandwiches. There are enough choices that there’s something for everyone. Wash it all down with one of more than 60 specialty beers or choices from an extensive list of wines and cocktails. For more information log on to www.office-beerbar.com.
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COZY UP COCKTAILS CLASSES
Learn how to make a black cherry Manhattan, Irish coffee, and a hot toddy, taste complimentary hors d’oeuvres, and receive recipe cards to take home at a Cozy Up Cocktails class that will be held on November 12 at Liberty House Restaurant, 78 Audrey Zapp Drive, Jersey City (201-395-0300), and on November 19 at Stone House at Stirling Ridge, 50 Stirling Avenue, Warren (908-754-1222). Classes start at 7 PM and cost $35. Reservations are required.
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STEAKHOUSE 85, NEW BRUNSWICK
Executive chef Brian Karluk of Steakhouse 85, 85 Church Street, New Brunswick, has added new menu items such as chipotle orange sea scallops, Angus beef chowda’, crab-stuffed shrimp, red snapper Provencal, and pan-roasted salmon with wild mushroom and white bean ragout. Eight different cuts of prime Black Angus beef are also available. For reservations call 732-247-8585.
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WINE EXTRAVAGANZA
More than 65 wines can be tasted on November 15 at a wine extravaganza with appetizers that will be held at Rosie’s Wine Bar, 514 North Avenue, Garwood. Come and go as you please from noon to 6 PM; $40 in advance, $50 at the door. For more information and reservations call 908-518-WINE.
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NATIONAL SEAFOOD MONTH AT MCCORMICK & SCHMICK’S
Through November, McCormick & Schmick’s Seafood Restaurant, 175 Riverside Square, Hackensack, will celebrate National Seafood Month with a combination plate where diners can choose between shrimp, tilapia, salmon, halibut, crab cake, and lobster tail. Two choices $19.95, three for $24.95; lobster tail is $3 extra. For reservations call 201-968-9410.
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PIER FIXE AT PIER VILLAGE
“Pier Fixe” will be celebrated Monday through Thursday evenings during the month of November at Pier Village, Long Branch. Participating restaurants will offer special menus from $10 to $25. For information log on to www.piervillage.com.
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DINING DEALS
Avenue, Pier Village, 23 Ocean Avenue, Long Branch, will be participating in Jersey Shore Restaurant Week from November 6 through 15 with a $20.09 prix-fixe menu. For reservations call 732-759-2900.
All night on Tuesdays, Wednesdays, and Thursdays and until 6:30 PM on Fridays, a four-course prix-fixe dinner is served at Restaurant Plan B, 705 Cookman Avenue, Asbury Park. For reservations call 732-807-4710; BYO.
Bring your own wine on Monday evenings without a corkage fee at Vine Restaurant, 95 Morristown Road (Route 202), Basking Ridge. For reservations call 908-221-0017.
Tuesday is Family Style Pasta Night at Luciano’s, 1579 Main Street, Rahway, with a two-course menu featuring salad and pasta served family style for $15.50 per person. For reservations call 732-815-1200.
Wine Dine Wednesdays are held at Restaurant Serenade, 6 Roosevelt Avenue, Chatham, with a 50 percent discount on bottles of wine purchased in the dining room with dinner. For reservations call 973-701-0303.
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The following restaurants will be open and/or offering catering services for Thanksgiving (Thursday, November 26):
Amanda’s, 908 Washington Street, Hoboken will offer a three-course dinner for $39.50 plus tax, gratuity, and beverages, with half price for children ages twelve and under. For reservations call 201-798-0101.
The Bernards Inn, 27 Mine Brook Road, Bernardsville, has two offerings for Thanksgiving. Seatings for the Grand Buffet will be held from noon to 6 PM; $59 for adults, $29 for children ages six to twelve, $15 for children ages two to five. Children under age two are free. A three-course prix-fixe dinner will be served from 1 to 7 PM and will include special creations from executive chef Corey Heyer including oven-roasted organic Griggstown turkey; $70 for adults, $35 for children ages two to twelve. Reservations are required and can be made by calling 908-766-0002.
Braddock’s, 39 South Main Street, Medford, will be open for Thanksgiving dinner from 1 to 7 PM. A four-course dinner or buffet will be offered. For more information and reservations call 609-654-1604.
Casa Dante, 737 Newark Ave, Jersey City, is featuring a prix-fixe turkey dinner from 1 to 7 PM for $49, plus choices from a special à la carte menu for the day. A children’s menu will also be available. For reservations call 201-795-2750.
Catherine Lombardi, 3 Livingston Avenue, New Brunswick, will offer an à la carte menu as well as a traditional Thanksgiving dinner menu. Children under sixteen pay their age for the Thanksgiving menu. For reservations call 732-296-9463.
Food Company (catering and special events), 32 Littell Road, East Hanover, will offer its full Thanksgiving menu for pickup through the late evening on Wednesday, November 25. For more information log on to www.foodcompanycatering.com or call 973-887-8870.
Food for Thought (catering), 10 Highwood Avenue, Tenafly, has a Thanksgiving menu from soup to dessert that can be ordered until November 23. For menu information log on to www.foodforthoughtnyc.com or call 201-227-9119.
The Frog and the Peach, 29 Dennis Street, New Brunswick, will do the cooking and cleaning for you on Thanksgiving. A three-course prix-fixe menu, as well as selections from the fall menu, will be available. 1 to 7 PM; $49, children $19 (plus tax and gratuity). For reservations call 732-846-3216.
The Fruited Plain Caterers, 48 Stiles Lane, Pine Brook, is taking orders for Thanksgiving. Visit www.thefruitedplain.com or call 973-808-8862 for more information.
High Street Grill, 64 High Street, Mount Holly, will serve free-range Griggstown turkey and a traditional meal from 2 to 6 PM. For more information and reservations call 609-265-9199.
Knife & Fork, 3600 Atlantic Ave, Atlantic City, will serve Thanksgiving dinner from 2 PM. For reservations call 609-344-1133.
A Thanksgiving dinner with the innkeepers will be held at the Main Street Manor Bed & Breakfast Inn, 194 Main Street, Flemington. The freshly prepared meal will include a full turkey dinner with all the trimmings and sides. Dessert will be served buffet style. $45 (free if staying three nights at the inn). For more information call 908-782-4928.
The Olde Mill Inn and Grain House Restaurant, 225 North Maple Avenue, Basking Ridge, will offer an elaborate buffet from noon to 5 PM in the Washington Ballroom at the inn; adults $40, children $19. A four-course dinner will be served at the historic Grain House from noon to 6:30 PM; adults $42, children $19. For reservations call 866-726-5820.
Stage Left, 5 Livingston Avenue, New Brunswick, will offer its à la carte menu as well as a traditional Thanksgiving dinner menu. Children under sixteen pay their age for the Thanksgiving menu. For reservations call 732-828-4444.
The Washington Inn, 801 Washington Street, Cape May, will offer a traditional Thanksgiving dinner plus the regular menu starting at 2 PM. For reservations call 609-884-5697.
Witherspoon Grill, 57 Witherspoon Street, Princeton, will be open for Thanksgiving dinner with a special prix-fixe menu and seatings between 2:30 and 7:30 PM. For reservations call 609-924-6011.
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