8 July 2015 The Orange Squirrel Express Lunch – Value and Deliciousness

The Orange Squirrel Express Lunch – Value and Deliciousness

July 8, 2015 By

A couple weeks ago, I posted about Francesco Palmieri, Chef/Owner of the popular The Orange Squirrel in Bloomfield, offering a new weekday, $13, Three-Course Express Lunch.

While I know Chef Palmieri’s food is outstanding from numerous visits, I just had to go see if $13 could really get me three delicious courses. Boy was I impressed!

Lunch includes a choice of soup, a salad and a choice of specialty sandwich (all are served with fries or giardiniera pickled vegetables). 

My guest and I were treated to a perfectly-fried zucchini blossom picked from Chef Palmieri’s garden. No, this isn’t part of the standard lunch menu, but the chef has an abundant blossoms crop and treated us to this magical little bite. #KingOfTheBlossoms.

My guest ordered the Vegan BLT, a chilled smoked tomato “soup” that is poured tableside into a bowl garnished with crispy kale and fakon crumble. Since I’m…me, I had no idea that fakon is fake-bacon (sorry, vegetarian bacon) but, while I hate to admit it, it tasted just like bacon and complemented the soup beautifully.

I opted for the soup of the day which was mussel bisque. This comforting soup had tons of pleasantly briny mussel flavors, a rich, velvety texture and perfectly-cooked, plump mussels. It was a winner.

Next came a Cabernet vinaigrette-dressed salad featuring ultra fresh bibb lettuce from Chef Palmieri’s garden. The simple salad was gilded with fried shallots and paper-thin radish slices.

For our sandwiches, we opted for the BBQ Pulled Duck Confit and the Pan Fried Perch Fish. The generous portion of decadent duck confit was dressed in a tangy barbeque sauce and served on toasted French bread – outstanding. While the perch was fried, it was done so with a stealth hand with the bare minimum of coating on the fresh fish. The sandwich is served with lettuce, tomato, onion and a tangy, house-made tartar sauce that I need the recipe for. Both sandwiches were served with well-made, properly-salted fries.

Each month, Chef Palmieri’s wife concocts what is known as the Dirts – three mousse-like desserts served in single serve glasses. As an additional indulgence, we sprung for the July trio – strawberry, chocolate and vanilla. All three were delicious but my favorite was the strawberry version with its shortcake flavors – a must order item.

The Express Lunch is available from Monday through Friday between 12:15PM – 2:45PM for dine-in or pick-up. 

410 Bloomfield Avenue, Bloomfield, NJ 07003 / phone: 973-337-6421/ www.opentable.com

Cheers,

Veronique

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30 June 2015 Crystal Springs Resort – Excelling at Garden to Table Dining

Crystal Springs Resort – Excelling at Garden to Table Dining

June 30, 2015 By

GardenLast week, I was invited to join a small group to sample some of the new dishes and drinks offered at Crystal Springs Resort’s Chef’s Garden.

The Chef’s Garden has a new Chef, a new menu and a new drinks program. What’s not new is how gorgeous the space is. Adjacent to a fantasy-like garden of vegetables, fruits, herbs and flowers, guests dine al fresco, under an impermeable canvas roof, to intoxicating aromas of grilling meats and scenic views of the Kittatinny Mountain Range.

The food offered in the Chef’s Garden is grilled over an open fire – no gas or electric cooking. The open kitchen, with its various cooking stations, provides diners a theatrical view of the food being prepared.

The new menu created by Chef Anthony Bucco and his team showcases true “garden-to-table” dining with some of the produce, herbs and flowers used in the kitchen harvested in the nearby garden.

The starters we tried were the Deviled Eggs and the Heirloom Tomatoes. The deviled eggs were beautifully-presented, with good tang, crunch from a small piece of red onion and fresh corn flavor from a corn shoot. The tomatoes were ripe, juicy and served with goat cheese, fresh basil leaves and moist corn bread croutons – a perfect dish to enjoy in the garden.   

Our entrées spanned across many categories and flavors. The dishes we shared were the Pastrami Rubbed Brisket, Grilled Shrimp Tacos, Paprika Rubbed Skirt Steak and two different flatbreads: Carbonara and Margherita. I’m weak for brisket and this version was juicy, with the perfect meat-to-fat ratio and big beefy flavors – a winner. The tacos were okay and featured nicely cooked extra-large shrimps, could-be-better tortillas, guacamole and grilled scallions, lemons, shallots and cherry tomatoes. The skirt steak was beautifully-cooked to a medium-rare temperature and served with heirloom radishes and an outstanding potato salad. The flatbreads were perfect for sharing as each was cut in individual portions. The Carbonara with its Pancetta, Pecorino and egg was a favorite at our table – rich and salty goodness. The Margherita version was also good but the tomato sauce that was smeared on the dough wasn’t as light and fresh as it needed to be to match the vibrant flavors of the fresh basil and cherry tomatoes that crowned the flatbread.     

DrinksDesserts were over-the-top, whimsical and indulgent – S’mores, Pots de Crème and Strawberry Shortcake. The three desserts were served in glass jars which made it somewhat difficult for us to share. The S’mores combined hand-made marshmallows, Graham cracker crumbs and a chocolate layer – my favorite of the three desserts. The chocolatey pots de crème were decadent with some spiced notes. The shortcake featured good quality biscuits, airy whipped cream and garden-fresh strawberries.

New to the Chef’s Garden is an onsite mixologist who’s created an interesting drinks menu with hand-made bitters and juices, local liquors and an all-American wine list. I enjoyed a Rosé of Cabernet Franc by Finger Lakes’ Anthony Road Wine Company.

The Chef’s Garden at Crystal Springs’ Grand Cascades Lodge brings fresh and local dining to a whole new level, in an idyllic setting.

Hours of operations: Dinner served Friday & Saturday: 5pm-10pm. Lunch served Saturday & Sunday: 11am-4pm. No reservations – first come, first served.

Cheers,

Veronique

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29 June 2015 Dirty French – Leading the Pack with Service Issues

Dirty French – Leading the Pack with Service Issues

June 29, 2015 By

Dirty French KitschI was excited to have breakfast at Dirty French last weekend, but never again. The space is super cute with lots of kitsch and neat ornamental features – promises of good things to come….empty promises, unfortunately.

Food was just okay. The blackened salmon on my bagel had an acrid off-putting flavor I couldn’t quite put my finger on, but when I sliced the charred bitter layer off, it was a decent bagel and “lox”. My husband’s omelet was fine but the eggs weren’t fluffy and light, like a French omelet should be. Coffee was strong, really strong. Perhaps something I would have enjoyed more on a morning-after kind of morning.

BagelService is really what killed it. There simply wasn’t any. Our waiter asked if we were familiar with the continental breakfast and started telling us, then stopped mid-sentence and asked if we were guests of the hotel, we said no, and he told us this breakfast wasn’t available to us. This set the tone for the rest of his “service” to us. Our food order taken 15 minutes later, food arrived 10 minutes after that, about 10 minutes after the last of our strong coffee was gone without an offer to refill. After waiting yet another 15 minutes for our check, to end the madness, and asking for it three times with various members of the staff, the manager came over to ask if there was anything wrong. I told her I’d be leaving in exactly 2 minutes whether I had a check or not to which she simply said breakfast was on her. She totally didn’t get it. I told her we wanted to pay for breakfast and to please, please bring me a check. She returns with a check with a zero balance. This might seem like a nice gesture but it just added to the bad experience and seemed to be a habitual replacement for actual service.

After leaving a gratuity, we left with promises to not return. Looking around at the nearly 10 tables waiting impatiently for a check with wallets on the table, I’m guessing we aren’t the only ones sharing the sentiment.

Cheers,

Veronique

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7 May 2015 BURG: Burgers & Taps – Opening in June

BURG: Burgers & Taps – Opening in June

May 7, 2015 By
MP Burger with Duck Fat Fries

MP Burger with Duck Fat Fries

I’m very excited about the June opening of Chef/ Restaurateur Chris Siversen’s BURG: Burgers & Taps in the heart of Newark’s recently revitalized Military Park.

I was at Chef Siversen’s popular Maritime Parc for brunch recently, and he gave our group a sneak peek (and taste) of some of the burgers he’ll be serving at his new, hip, casual burger place, BURG, due to open in June. I was impressed by the signature meat blend he created in collaboration with DeBragga – short rib, brisket, and chuck.

BURG will feature hand-crafted burgers, salads and mini-doughnuts with value-priced wine, craft beer on tap and a spirited signature cocktail list.  

Chef Siversen’s commitment to sourcing locally goes for beer as well as food from notable NJ purveyors Radicle Farms, Zone 7, Valley Shepherd and DeBragga. 

Burg Rendering

Burg Rendering

BURG’s modern comfort-style interior is designed by Manhattan-based Stephanie Goto, creator of Maritime Parc’s award-winning look, and will feature elements of an old-fashioned diner. Burger lovers may walk up to the counter and place their orders to go, or sit and eat at one of 40 seats inside or 60 overlooking the gardens outside. BURG will be open 7 days for lunch & dinner.

Here’s a taste of what to expect: 

  • Cowboy Burger:Signature beef patty topped w/roast beef, BBQ sauce, onions 
  • Chicken Burger: Kale pesto, pickled onions, sautéed mushrooms
  • Lamb Burger: Olive hummus, feta, tzatziki

Looking forward to burger-ing up at BURG!

Cheers,

Veronique

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3 April 2015 Simply Delicious Lunch at Bottagra

Simply Delicious Lunch at Bottagra

April 3, 2015 By
Burrata

Burrata

A guest and I lunched at Bottagra a few weeks ago and absolutely thought the food was excellent. A favorite of loyal patrons, Bottagra opened in 2008 in what was once a Revolutionary War encampment for General Lafayette’s troops. The space is now elegantly-appointed with Tuscan touches.

Chef/Owners Carlo Carbonara and Robert Vicari, veterans of the restaurant scene, tout their extensive experience in the kitchen to create comforting yet refined dishes with northern and southern Italian flair.  

Our very attentive waiter was helpful and knew the lunch menu, specials and food well. There’s a lunch prix fixe menu for $18 that includes a soup or a salad and a glass of wine and offers old school (meant in best possible way) menu items. We enjoyed a special appetizer of milky-delicious Burrata with tomatoes and an entrée of linguine with perfectly-cooked seafood in a light yet flavorful sauce – really outstanding. The bread is served alongside good quality olive oil perfumed by cloves of roasted garlic.

Seafood Pasta

Seafood Pasta

Bottagra offers a full bar and the wine list showcases several wines by the glass, many affordable bottles and ultra-cult finds. The popular restaurant also features private rooms for special events and offsite catering.

80 Wagaraw Road, Hawthorne, NJ 07506

Hours of Operation:
Lunch: Tuesday – Friday: 11:30am – 4:00pm; Dinner: Tuesday – Thursday: 4:30pm – 10:30pm, Friday – Saturday: 5:00pm – 10:30pm, Sunday: 5:00pm – 9:00pm

Cheers,

Veronique

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28 March 2015 Domaine Vincent Latour Dinner at Escape

Domaine Vincent Latour Dinner at Escape

March 28, 2015 By

Last week, I had the opportunity to attend the Domaine Vincent Latour dinner at Escape in Montclair. In the Escape kitchen, Chef Bryan Gregg and his team assembled a five-course menu that paired beautifully with the fabulous white Burgundy wines of Domaine Vincent Latour as hand-picked by Sharon Sevrens of Montclair’s Amanti Vino.

Here’s the menu and the wines we enjoyed:

Reception wine: Parigot Cremant de Bourgogne

First Course: Oyster, smoked rice milk, seaweed powder. Paired with 2012 Domaine Vincent Latour Bourgogne Blanc

Second Course: Scallops, asparagus, creamed morels. Paired with 2012 Domaine Vincent Latour Meursault Cuvée St Jean

Third Course: Pheasant terrine, apple, warm pheasant juice. Paired with 2012 Domaine Vincent Latour St Aubin Cuvée Thomas

Fourth Course: Halibut, lardo, early peas, spring onion. Paired with 2012 Domaine Vincent Latour Meursault 1er Cru Perrieres

Dessert: Rhubarb cake, sweet yogurt, honey pollen

I’ll review the wines in an upcoming post, but they were wonderful and hearing, in French, from winemaker Vincent Latour about the complexity of the vintages we tasted and the inside story on them was delightful (yes, there was a translator for my fellow diners who aren’t francophone).

Escape and Amanti Vino partner on wine dinners periodically, so to stay abreast of future events, follow Escape on Facebook or keep an eye out for future events on the Escape website events page.

Cheers,

Veronique

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26 February 2015 The Ryland Inn Brunch

The Ryland Inn Brunch

February 26, 2015 By
Bread Basket and Preserves

Bread Basket and Preserves

I had the pleasure of brunching once again at the gorgeous The Ryland Inn in Whitehouse Station. The menu is concise yet the choices make it incredibly difficult to decide on.

Executive Chef Craig Polignano uses farm-to-table, local and sustainable ingredients making menus of fresh food and flavors that change with the seasons. From the bread basket with amazing pastries and berry preserves to the best risotto we’ve had, to lovely pasta and main dishes, we were once again, wowed.

The cocktails are very special, so don’t omit to order a drink. During this visit, I had a Milk Punch that packed…a punch. Our group also enjoyed Champagne by the glass.

The Ryland Inn service is stellar and helpful and very attentive without being overbearing.

Risotto

Risotto

It’s a luxurious experience with no small details left unaccounted for. This is the best brunch I’ve had in New Jersey.

I posted a photo album of the various dishes we enjoyed on my Facebook Page. Go check them out and try not to drool.

Sunday Brunch  11:00am to 2:00pm.

The Ryland Inn – 111 OLD HIGHWAY 28, WHITEHOUSE STATION, NJ.

Cheers,

Veronique

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30 December 2014 My Top Dishes of 2014

My Top Dishes of 2014

December 30, 2014 By
The Bazaar Uni Steamed Buns

The Bazaar Uni Steamed Buns

My job had me on the road more than not in 2014 and while I’ve had many, many unforgettable meals in 2014, I’ve tried to narrow down the 10 best dishes I enjoyed during the past year. Here’s the list in restaurant name alphabetical order.

Hushpuppy – Atera

Chef Matthew Lightner’s take on hushpuppies is simply brilliant. The fried exterior encased a smoked egg yolk and pickled corn. While innocent in appearance, the hushpuppy with its smoked yolk is mind-altering.

Oysters with Three Caviars – Cosmos at Loews Minneapolis

Chef Tim Fischer tops the freshest of oysters with a scrumptious sabayon then three caviars. Creamy, briny and texturally-perfect.

Escape Lobster Knuckle

Escape Lobster Knuckle

Charred Octopus with Boudin Noir Ravioli – Chakra Restaurant

I attended an Emilio Moro wine dinner at Chakra where Chef Thomas Cizsak served this fabulous dish as a first course. The octopus was of the utmost tenderness with a perfect amount of char and the boudin noir ravioli was outstanding.

Lobster Knuckle, Matsutake, Foie, Foie Juice – Escape Montclair

Chef Bryan Gregg outdid himself with this stellar dish. Sweet lobster, earthy mushroom, slab of seared foie gras with foie juice – spectacular dish served during a cancer charity dinner.

Boudin Noir – Joe Beef

Moist, flavorful bound noir paired with pork belly, pears and pierogis in foie broth – need I say more?

Sfixio Pasta

Sfixio Pasta

Octopus with Mediterranean Chickpea Salad – MP Taverna Astoria

Chef Michael Psilakis likely makes my favorite grilled octopus and this version in the form of a salad with chickpeas, fresh herbs and fantastic olive oil.

Sfixio Pasta – Sfixio Beverly Hills

Chef Massimo Denaro’s pasta special knocked my stilettos off. Perfectly-cooked spaghetti with truffle and caviar in a light cream sauce. The truffle aroma was intoxicating and the briny caviar paired exquisitely with the light sauce.

Corn Crème Brulée – Terre à Terre

At a tasting dinner I attended, Chef Todd Villani pleased my guests with his corn crème brulée served in an egg shell. The accompanying corn gelato was both refreshing and satisfying.

Joe Beef Boudin

Joe Beef Boudin

Uni Steamed Buns – The Bazaar by Jose Andres

Yes, I’m a little obsessed with uni and this dish satisfied me completely. The steamed buns were pillowy and a perfect nest for the avocado and sea urchin.

Deconstructed Bouillabaisse – Triomphe

With his modern take on the classic bouillabaisse, Chef Florian Wehrli showcases the freshest seafood and fish: clams, squid, striped bass and shrimp in a flavorful saffron broth.

Let me know if you’ve tried any of these dishes and what some of your favorite 2014 dishes were.

Happy New Year!

Veronique

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15 October 2014 HAVEN Riverfront Restaurant & Bar Seafood Risotto

HAVEN Riverfront Restaurant & Bar Seafood Risotto

October 15, 2014 By

Seafood RisottoA couple weeks ago, I visited HAVEN Riverfront Restaurant & Bar with some colleagues and once again, against my normal rule of not ordering the same dish at the same place multiples times, I ordered the Seafood Risotto, again.

This one one of my favorite dishes of 2013 and after enjoying it again on my last visit, it’s still very special. The Seafood Risotto is made with Riso Venere, Lobster, Sea Scallops, Shrimps, Sea Beans, Sweet Corn and Mascarpone. The black rice contrasts gorgeously with the rich orange broth and perfectly-cooked seafood. Beautiful dish by Chef Peter Larsen.

Double yum – a must have at this Hudson Riverfront elegant establishment.

Cheers,

Veronqiue

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28 August 2014 Sfixio – Italian Fare at Its Los Angeles Best

Sfixio – Italian Fare at Its Los Angeles Best

August 28, 2014 By

Sfixio Dining RoomWhile on a business trip to Los Angeles a few weeks ago, I had the pleasure of dining at Sfixio, an incredible restaurant on Santa Monica Boulevard in Beverly Hills. I found this little gem with a non-descript façade from some fellow food writers who’d discovered it and claimed it’s the best Italian food they’ve outside of Italy.

I arrived early on a weeknight and was warmly greeted by Mara Sampo who manages the front of the house and happens to be Sfixio Chef Massimo Denaro’s wife. She immediately made me feel at home and continued to provide above par service that made me less anxious about eating alone. As she sat me in the modern yet welcoming, Milan-inspired white and silver dining room, she proudly stated her husband makes everything from scratch, including the pastas, and that the restaurant didn’t even have a freezer. She then asked me why a New York-based foodie would come to an LA Italian restaurant when some of the best Italian restaurants were based in New York. I responded that NY food writers had sent me to Sfixio claiming it to have the best Italian food outside Italy. She was ecstatic about this and asked if I’d be willing to have whatever specials the Chef was featuring that evening – I gladly agreed.

Sfixio Burrata

Sfixio Burrata

As I sipped a glass of Champagne, Mara brought me a plate of heirloom tomatoes paired with hand-made Burrata, the melt-in-your-mouth fresh Italian soft cheese. A drizzle of some of the finest olive oil gilded the perfect flavors of the sweet tomatoes, fragrant basil, crunchy cucumbers and milky cheese. Simplicity at its very best.

Sfixio Pasta

Sfixio Pasta

Mara mentioned the Chef’s specialty pasta wasn’t always available but would be that evening and would I like to try it – spaghetti with truffle and caviar in a light cream sauce. YES!!! As she brought me the elegant plate of perfectly-cooked pasta, Mara said “You’ll be thinking about us tomorrow after having this dish”. I can’t imagine a truer statement. The aroma of truffle was intoxicating and the briny caviar paired beautifully with the light sauce coating the pasta. Could this have been the best pasta dish I’ve ever had? I believe so.

Sfixio Bread

Sfixio Bread

For dessert, I enjoyed Italian bread with a side of the stellar olive oil that was previously drizzled on my Caprese salad, simple end to a most lovely dinner.     

When in Los Angeles, make a point of paying husband and wife duo Massimo Denaro and Mara Sampo a visit. If you think an authentic, beautifully-prepared Italian meal can’t be found outside of Milan, Florence or Rome, you’ll feel differently after Sfixio.

Sfixio – 9737 Santa Monica Blvd., Los Angeles, CA 90210. 310-385-1800.

Cheers,

Veronique

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