Terre a Terre is the Carlstadt, less-than-year-old brainchild of Chef Todd Villani. Villani worked at some of the best dining rooms in the USA and acquired professional kitchen skills while apprenticing at one of Europe’s top five-star resorts then while working on Marcus Samuelsson’s team at his subsidiary interests including World Yacht, Aquavit and Merkato and also at some of the top restaurants in New Jersey.
Tuna and Beet Amuse
The décor of the 45-seat Terre à Terre leans to French country with light fixtures made from Mason jars, wall artwork featuring local farming and tables dressed in burlap and butcher paper. Over 75% of the food served at Terre à Terre is sourced within a 300-mile radius of the restaurant and with experience in both the dining room and kitchen, Chef Villani understands what customers want from the front and back of the house.
Mussel Bisque
I’d dined at the charming Terre à Terre twice prior to last week’s tasting dinner and appreciate Chef Villani’s passion for local sourcing and his support of local farmers. My group of ten diners was greeted by Chef Villani as we arrived and was treated to a five-course meal designed at his discretion. I enjoy experiencing a meal that’s left up to the chef to create based on what’s fresh at the market, or in this case, at the farm. This is what Chef Villani crafted for us:
Amuse
Sockeye Tuna / Meyer Lemon / Pomegranate / Beet and Avocado
1st Course
Mussel Bisque / Quinoa / Pickled Tomato / Pumpernickel
2nd Course
Peach / Lavender Goat Cheese / Kale / Seeds
3rd Course
Smoked Salmon / Pea Purée / Purple Carrot / Cucumber Dill
4th Course
Goffle Duck / Gnocchi / Blue / Bacon Wrapped Leek
5th Course
Sweet Charred Corn Crème Brulée / Corn Gelato
Kale Salad
The amuse could truly be considered a full course with its generous serving of tuna and beets. The candy cane beets added a playful look to the dish.
The mussel bisque was perhaps my favorite with its rich yet light creamy broth, I know that seems like a contradiction but how it felt and tasted, and crunchy pumpernickel ‘crouton’.
Smoked Salmon
I must admit to being one of the few people I know who doesn’t love kale salad and I wasn’t looking to Chef Villani’s version until I tasted it. The addition of fresh peach and creamy, Bobolink goat cheese took this trendy dish to another level.
I’m a sucker for pea purée and serving it with salmon is a straight-forward way to make me happy. An additional sprinkling of salt made me happiest.
Goffle Duck
The general sentiment of the group when our waiter brought the duck dish was – wow. The plating had star power. The duck had a nicely seared skin and a lovely Bing cherry pan sauce that would have been pleasant on their own. Chef Villani gilded the lily by serving this protein with pea-size gnocchi in a blue cheese sauce which, along with the bacon, somewhat competed with the flavors of the duck. I’d actually love an entire entrée of the gnocchi in blue cheese sauce on a future visit.
Corn Creme Brulee
I’m a big fan of chefs offering a memorable finish to an already memorable meal and Chef Villani pleased the folks at my table with his corn crème brulée cooked in an egg shell. The corn gelato was both refreshing and satisfying.
The farm-to-table restaurant is a BYO but with its recently-added Unionville wine list, Terre à Terre is one of the handfuls of local restaurants offering wines by this local, award-winning winery.
In addition to its dining room, Terre à Terre offers a private dining area, an outdoor garden, a Chef’s Table offering multi-course tastings and it also offers catering services.
To get to know Chef Villani, read the Chef Spotlight I recently did on him for Jersey Bites.
Terre à Terre – 312 Hackensack Street, Carlstadt. 201-507-0500.
Cheers,
Veronique
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