Chakra Launches $39 NJ Harvest Summer Menu

Chakra Launches $39 NJ Harvest Summer Menu

Chakra is offering a three-course prix fixe menu for $39 Tuesday – Saturday until Labor Day.

Appetizer

Choice of:

  • Heirloom Tomato Salad Bruschetta, basil, toasted Italian country bread
  • NJ Corn Soup house-cured salmon, pickled jersey chanterelles, lavender
  • Thick-Cut Bacon, compressed watermelon, jalapeños, honey glace

Entree

Choice of:

  • Brioche Crusted Salmon, salmon pea mousse, jersey corn, chanterelles, lavender
  • Grilled Hanger Steak, arugula, grilled peaches, fried goat cheese
  • Maltagliata Pasta, spicy boar sausage, caramelized fennel, broccoli rabe, pecorino

Dessert

Choice of:

  • Crispy Waffle, jersey corn ice cream, jersey blueberry compote
  • Watermelon Mojito, rum ice cream, mint sorbet, compressed watermelon

For reservations, call 201.556.1530

Chakra Restaurant – W144 Route 4 East, Paramus, NJ 07652.

Cheers,

Veronique

Fricassée Brings Back Solid French Bistro Fare to Montclair

Fricassée Brings Back Solid French Bistro Fare to Montclair

BreadWhen he owned Epernay from 2000 – 2006, Chef Mark Papera was beloved by Montclair diners. After he sold and moved away, what was once a cozy place to devour a great meal was no longer. To the delight of northern New Jersey foodies, Chef Papera is back in the space previously housing Epernay, and this time, he’s not going anywhere. “Former clients of mine come in and tell me I can’t ever leave again. I tell them I’m back where I belong”, says Papera.

Mussels

Mussels

The menu at Fricassée reads like many French bistros but the food is superior to any I’ve enjoyed outside Paris. One Plats du Jour, daily specials, sounds better than the next: Monday – Chateaubriand, Tuesday – Cassoulet, Wednesday – Bouillabaisse, Thursday – Cotes de Boeuf, Friday – Pot au Feu and Saturday – Boeuf Bourguignon.

Frites

Frites

Our meal began with three kinds of bread with herb butter presented in a mini cast iron pan. I don’t eat much butter, but when I do, I want it to be Chef Papera’s butter – herbaceous and lightly salty.

Macaroni and Cheese

Macaroni and Cheese

Our starters were outstanding: beef tartare and mussels. The tartare was fresh and actually tasted like beef, which appears to not be something so easily accomplished by other bistros. The portion of mussels was gigantic and offered a very flavorful white wine, garlic and cherry tomato saucy broth bursting with thyme, basil and mint flavors. I highly recommend this dish, especially with the crusty bread served at Fricassée.

Cotes de Boeuf

Cotes de Boeuf

We dined on a Thursday and the Cotes de Boeuf for two was absolutely delectable. Chef Papera shared that the meat purveyor he used to secure the unusual cut of beef from at Epernay is once again providing it for Fricassée. The beef is seared to a gorgeous crusty exterior and was served rare, as ordered, with a beefy, rosemary-laced jus. It’s just an outstanding dish.

Don’t pass up the sides at this place. The frites served with garlic aioli are what French fries should taste like and the Gratins de Macaroni, dressed up mac & cheese, is creamy and rich. We sampled the five-cheese macaroni and it was super. Other variations include wild mushroom and truffle, short rib and blue cheese and vegetable.

Creme Brulee and Chocolate Mousse

Creme Brulee and Chocolate Mousse

It’s unlikely you’ll have room for dessert, but splurge and perhaps share with fellow diners. The crème brulée and chocolate mousse are above-par examples of these popular dishes.

Fricassée is a BYOB so grab your favorite bottle of Bordeaux and celebrate the return of Mark Papera to Montclair with a visit to what will surely be one of the hottest restaurants in northern New Jersey.

Fricassee

6 Park Street
Montclair, New Jersey 07042
(973) 744-2191

Mon – Sat: 5:00 pm – 10:00 pm

The Orange Squirrel Does It Again

The Orange Squirrel Does It Again

Gnudi

Last night, I had the opportunity to dine at The Orange Squirrel in Bloomfield. As was true when I wrote about The Orange Squirrel this past August, Chef/Owner Francesco Palmieri and his talented team delivered another incredible experience.

Crab Cake

The cocktail list offers interesting selections and there are several wines by the glass. I opted for a split of Chandon Rose which paired nicely with my starter, Gnudi with wild mushrooms and Parmesan consommé. I’d not had this dish before and it was so flavorful that I was tempted to bring the bowl to my mouth to sip every last drop. Some of the other starters my guests enjoyed were the Shrimp Bisque with spiced fromage blanc, the Baby Octopus Stew with pancetta, fingerling potato and a turnip lemon grass broth and Tempura Green Beans, a nightly special. Another nightly special that was stellar was the crab cake over Sriracha aioli.

Rib Eye

It’s difficult to make up one’s mind where entrées are concerned as each is more tempting than the next. We finally opted for the Dry Aged Rib Eye, the Duck over Quinoa and the Veal Osso Buco. The rib eye is served in a cast iron pan with chipotle butter, confit garlic and sprigs of rosemary. It was perfectly rare, as ordered, and impeccably seasoned. The duck might have been some of the most tender we’ve had and the accompanying earthy quinoa was a great compliment. The Osso Buco is served off the bone in a small cast iron Dutch oven and delicious.

Fontina Mac and Cheese

Side dishes come with the entrées, except the Pot Pie, and some winners are the Fontina Macaroni and Cheese, the Irish Cheddar Mashed Potatoes and the Mascarpone Polenta.

Desserts are whimsical and end dinner on a humorous note. Last night, we chose the Three Dirt Tasting, three tasting portion of seasonal mousses layered with cookie crumbs.

Dinner at The Orange Squirrel never disappoints. Chef Palmieri crafts inventive dishes using premium-quality ingredients in an unpretentious space. Make a point to visit soon.

Hours:

Lunch: Monday – Friday: 12PM – 3PM

Dinner: Monday – Saturday: 5PM – 11PM

Late night fare: Monday – Saturday: 11PM – 1AM

412 Bloomfield Avenue

Bloomfield, NJ 07003

973-337-6421

www.theorangesquirrel.com