FRANK ANTHONY’S, VERONA
Since we’re often asked for recommendations for neighborhood restaurants, we try to dine at these establishments as often as possible. Frank Anthony’s opened recently in a new location, 667 Bloomfield Avenue, Verona, offering soups, salads, deli sandwiches named for the owners’ friends, and pizzas with a variety of toppings presented in a large rectangular pan. Takeout and catering are also available. The dinner menu has an interesting eighteen-choice antipasto platter, with three items for $7, six for $12, and nine for $16. You could make a dinner out of the choices, which include broccoli rabe, prosciutto di Parma, Genoa salami, and long hot peppers. Some other appetizers are calamari, arugula salad, and oven-roasted Portobello mushrooms with sun-dried tomatoes, spinach, and crumbled Gorgonzola. Entrées are moderately priced and run the gamut from a New York strip steak ($23) to rigatoni pomodoro ($13). We had two very good dishes here: a juicy brick-pressed chicken breast with roasted fennel and creamy smashed garlic potatoes, and a double-cut pork chop with addictive crispy potato chips. For reservations call 973-239-1303; BYO.
We’d love to hear about the special neighborhood restaurants where you dine. Post about them here.
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GREEN DOOR CAFE, TENAFLY
The front door at the Green Door Cafe, 1 Highwood Avenue, Tenafly, is not green. It’s made out of glass. Green refers to the organic, local, antibiotic-free, and hormone-free food that is served here by owners Leon Bell and executive chef John Marsh. The menu includes salads, sandwiches, and burgers; fish, chicken, beef, and veal entrées; and desserts. Quality, healthy, and delicious food is what we experienced here, from the arugula salad with shaved fennel and Pecorino-Romano to the pan-seared sea scallops accompanied by spinach and “give me more of those” smashed sweet potatoes studded with sautéed onions. A toasted brioche bun served as the base for an excellent burger topped with Boston lettuce and a slice of tomato and served with organic ketchup. If you want something lighter, opt for the seared ahi tuna sashimi with hijiki seaweed, spicy calamari, and wasabi aioli or a sampler plate consisting of hummus, tzatziki, roasted Roma tomato, imported Greek feta, olives, and grilled bread. But certainly leave room for dessert. If it’s available try the luscious apple tart tatin. The Green Door Cafe is open 11 AM to 9 PM Mondays through Thursdays and 11 AM to 10 PM Fridays and Saturdays. The dinner menu usually changes weekly, and custom catering is also available. The door may not be green, but the awnings are, and they aptly say, “Your doorway to real food.” For reservations call 201-567-8226; BYO.
Sea scallops with spinach and smashed sweet potatoes studded with sautéed onions.
Photo courtesy of Lowell Saferstein.
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NJ CHEF DAVID RODRIGUEZ NOW IN FLORIDA
We recently ran into Chef David Rodriguez at a James Beard dinner in NYC hosted by Benchmark Hospitality International, an organization that provides management and marketing services for resorts, conference centers, conference hotels, and golf clubs. (The Heldrich Hotel and Christopher’s Restaurant in New Brunswick are managed by Benchmark.) We knew Rodriguez from his culinary posts in New Jersey, including executive chef at the Doubletree Hotel in Somerset, executive sous chef at the Palace at Somerset Park, executive chef at the Olde Mill Inn in Basking Ridge, lead sous chef at the Dining Room at the Hilton Short Hills, and chef at the Parsippany Hilton. Rodriguez is now executive chef at Oriente Restaurant at Costa d’Este Beach Resort, 3244 Ocean Drive, Vero Beach, Florida, which is owned by Gloria and Emilio Estefan and managed by Benchmark Hospitality International. Having always enjoyed Rodriguez’s cooking, we made sure on our recent trip to Florida to leave a night open to dine at Oriente, named for the region of Cuba known as the heartland of culture. This lively 85-seat dining room with views of the ocean and an eye-catching infinity pool has an upscale, cosmopolitan ambiance and is highly recommended.
Rodriguez, who is Cuban-American, specializes in creative Cuban cuisine and pairs gourmet Cuban specialties with influences from Spanish, Latin, and Creole traditions. He perfected his Cuban culinary repertoire at Larios and Oriente, popular Cuban restaurants in Miami owned by the Estefans. A graduate of the Culinary Institute of America in New York, Rodriguez is a member of the American Culinary Federation and the Confrérie de la Chaîne des Rôtisseurs.
It was hard to decide which tempting appetizer to start with at Oriente. Diners, depending on how hungry they are, can opt for multiple little plates or an entrée. We bypassed the black bean soup, grilled octopus, and pulled pork pizzetta for a flight of five ceviches, a specialty of the restaurant, which were presented in spoons; they included Camaron (shrimp with a sweet and spicy chipotle sauce, avocado, jicama, cilantro, and onions), Mediterranean (shrimp, calamari, scallops, and octopus with olive oil and lemon), Honduran (yellowtail with coconut, ginger, chive, and mild jalapeño), and Ceviche Vegetariano (grilled hearts of palm, baby bella mushrooms, white asparagus, avocado, pico de gallo, and oregano-laced citrus dressing). All were fresh tasting with balanced flavors. The Cuban roll, which we expected to be meat encased in dough, similar to an empanada, was actually a whimsical take on sushi. It was made with beef ropa vieja, plantain, avocado, piquillo pepper soy chimichurri, and coconut rice. It was truly a Cuban roll. Not only is Chef Rodriguez’s food scrumptious, but his presentations are attention grabbing. Our entrée of pumpkin-seed-crusted rack of lamb with fricassee of spring vegetables was presented with the lamb standing upright and the racks intertwined. The Oriente paella was a mixture of chicken, clams, mussels, shrimp, scallops, calamari, chorizo, Calasparra rice from Spain, green peppers, and fresh peas, and it would have made Neptune proud. Dessert was our all-time favorite, Key lime pie, followed by a walk on the moonlit beach. For reservations call 772-410-0100.
Ceviche tasting at Oriente.
Photo courtesy of Lowell Saferstein.
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SILVER OAK WINE DINNER AT THE BERNARDS INN, BERNARDSVILLE
On February 25, a five-course Silver Oak wine dinner will be held at the Bernards Inn, 27 Mine Brook Road, Bernardsville. Executive chef Corey Heyer will present the following menu:
Reception
(2008 Twomey Sauvignon Blanc, Napa Valley)
Carpaccio of red beets with grains of paradise spice, hazelnut brittle, frisée, queso de mano cheese, and merlot vinaigrette
(Twomey Merlot, Napa Valley 2005)
Foie gras torchon with strawberry confiture, grilled citrus pound cake, and cinnamon crunch
(2005 Twomey Pinot Noir, Russian River Valley)
48-hour short rib with parsnip purée, Brussels sprout leaves, cippolini onions, and licorice root
(2005 Silver Oak Cabernet Sauvignon, Alexander Valley)
Braised venison osso buco with wheat berries, black currants, braised greens, baby turnips, and chocolate and juniper reduction
(2004 Silver Oak Cabernet Sauvignon, Napa Valley)
Artisanal cheeses with plum chutney, black olive powder, and cocoa nibs
6:30 PM; $175 including tax and gratuity. For reservations call 908-766-0002.
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HAPPENINGS AT CHEF CENTRAL, PARAMUS
Chef Jesse Jones of Heart and Soul Catering defeated Chef Adam Weiss of Esty Street at the Ultimate Chef Bergen County challenge on January 30 at Chef Central, Paramus Towne Square, 240 Route 17 North, Paramus. Chef Jones will compete against Chef Ike Koutrakos of Cooking in Your Kitchen on February 27 at 11 AM. The winner of that match will then compete against the 2009 winner, Christine Nunn, at the final championship round on March 22 at 6:30 PM. The winner will be named Ultimate Chef of Bergen County. For more information call 201-576-0100.
On February 25, Lidia Bastianich will be at Chef Central for a book signing, tasting, and Q&A. 6:30 PM; free. For more information call 201-576-0100.
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RESTAURANT WEEK
Whether you live in the northern or southern part of the state, here are some Restaurant Weeks that are providing great dining deals.
Atlantic City Restaurant Week will be held February 28 through March 6 with participating restaurants offering lunch for $15.10 and dinner for $33.10. To view a list of the dining deals log on to www.acrestaurantweek.com.
Newark Restaurant Week will be held through February 25 with participating restaurants offering special prix-fixe meals. For more information log on to www.gonewark.com/restaurant_week.html.
Nutley Restaurant Week will be held through March 1 and will include Nutley, Belleville, and Bloomfield. For more information log on to www.nutleyeats.com.
Summit Restaurant Week will be celebrated from February 19 through 28 with restaurants offering a special drink, item, or price-fixed meal. Some of the 25 participating restaurants are Brix 67, Fiorino, Food, Hunt Club, Monster Sushi, Roots Steakhouse, Summit Thai Cuisine, Taka Sushi, and the Office. For a list of participating restaurants log on to www.summitdowntown.org/restaurant.php.
Westfield Restaurant Week will be held February 21 through 27, with a two-course lunch for $10 and a two-course dinner for $20 (tax, gratuity, and beverages are not included). Some of the participating restaurants are 16 Prospect Wine Bar & Bistro, the Brick Oven, Clyne and Murphy, Cosimo’s, Ferraro’s, Isabella’s American Bistro, Jeffrey’s of Westfield, Mojave Grille, Splash of Thai, and more. For more information log on to www.westfieldtoday.com.
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HAVE DESSERT FOR HAITI
Through the end of February, Legal Sea Foods, located in the Garden State Plaza, Paramus, and at the Mall at Short Hills, Short Hills, will be donating to the emergency relief effort in Haiti through the sale of its Haitian Rum Raisin Bread Pudding. Proceeds from the $5.95 dessert will be sent to UNICEF and Partners in Health. The Haitian Rum Raisin Bread Pudding is a traditional brioche bread pudding made with raisins soaked in Barbancourt Rhum, which is produced in Haiti, and topped with a hot rum caramel sauce.
On February 28, an Iron Cupcake Challenge organized through the American Red Cross will be held at Tortilla Press Cantina, 7716 Maple Avenue, Pennsauken, to benefit victims of the Haitian earthquake. Professional and amateur cupcake bakers will compete for Best Taste and Most Creative cupcakes, and a $100 prize will be awarded to the Top Baker. 1 to 4 PM; $15, children under twelve $7; includes a buffet lunch and cupcake tastings from every participating baker. For more information and reservations call at 856-356-2050.
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DINING DEALS
Matisse, 1300 Ocean Avenue, Belmar, offers a $20.10 three-course comfort menu Thursdays through Saturdays and at Sunday brunch. For reservations call 732-681-7680; BYO.
Nisi Estiatorio, 90 Grand Avenue, Englewood, has a $29 three-course prix-fixe menu available Sundays through Thursdays from 5 to 9 PM and Fridays and Saturdays from 5 to 6:30 PM. Some of the offerings are Greek salad, lentil soup, chef’s fish selection served with greens, pan-roasted free-range chicken with three-cheese smashed potatoes, rich Greek yogurt with seasonal fruit, and baklava. For reservations call 201-567-4700.
Through the end of February, Salt Creek Grille, 4 Bingham Avenue, Rumson, will be offering a steak and lobster dinner for two for $49. For reservations call 732-933-9272.
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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].