Outdoor Dining at Café Chameleon

June 20, 2020 By

Last night, we went out to eat for the first time since March 13. New Jersey’s open to outdoor dining as part of phase 2 reopening and we opted to visit Bloomingdale’s Café Chameleon.

At Café Chameleon, Chef Bryan Gregg’s been working his magic in the kitchen since last summer. Since he joined the Civitano family at the New American restaurant, it’s enjoyed an array of accolades like New Jersey Monthly Top 30 Best New Restaurant and North Jersey’s Best New Restaurants 2019.

  • Violet Spritz
  • Chamomille Collins

Chef Gregg is known for his use of locally-sourced ingredients and for his mastery of seafood and last night’s dinner showcased the bounty of the season and NJ’s freshest.

We started with libations crafted by friendly bartender Al, a Violet Spritz and a Chamomile Collins. Both were refreshing and welcomed on a warm evening on the restaurant’s new awning-covered patio.

For appetizers, we ordered the Local Spring Greens and the Jersey Asparagus. The salad features goat cheese, hazelnut and strawberries and was fresh and delicious. The asparagus dish was outstanding with its mustard flowers, green strawberries and pepato cheese. Both winning starters that made us eager for what was coming next.

Jersey Asparagus

The entrées we selected were the Hanger Steak and the Barnegat Light Scallops. Chef Gregg was named best seafood chef in New Jersey a few years back for a scallop preparation, so I had to order the dish. The steak was nicely-cooked to a medium-rare temperature, as ordered, and was served with new potatoes and bitter greens. The scallops didn’t disappoint with a perfect sear, just-done interior and was smartly-paired with preserved morels and pea butter. We ordered a side of truffle fries and they were well cooked to a crisp exterior and creamy interior.

  • Scallops
  • Steak
  • Fries

From a safety and cleanliness perspective, the restaurant offers a menu scannable via a QR code that avoids touching shared menus. Water is served in single use cups and napkins are disposable. Masks must be worn indoors by staff accessing the kitchen and diners who enter to use the restrooms, as mandated by the state.

We’re pleased to have chosen Café Chameleon as we begin going to restaurants again. The staff was welcoming, the food was outstanding and the safety precautions made us feel comfortable dining out again.

Café Chameleon – 60 Main Street, Bloomingdale, NJ 07403.

Cheers, Veronique

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18 October 2018 Exclusive Cellar Dinners at Crystal Springs During Latour Renovations

Exclusive Cellar Dinners at Crystal Springs During Latour Renovations

October 18, 2018 By

Some very exciting news out of Crystal Springs Resort.

Renovations at Latour

Restaurant Latour at Crystal Springs Resort (https://www.crystalgolfresort.com/dine/latour) will be undergoing a complete renovation this fall. The restaurant will serve its last dinner in the current configuration on October 21, close the upstairs space for construction, and then reopen to the public in December.

The renovations and changes will be substantial – they will be reinventing the entire guest experience and space. The aesthetic will be modern but still pay homage to Restaurant Latour’s roots as a showcase for seasonal, local ingredient focused cooking that relies on foraging as much as it does on area farms. The well-known NYC firm INC Architecture & Design, which has done projects like the trendy 1 Hotel Brooklyn Bridge Park and the hip LINE hotel in D.C., as well as commercial and residential spaces in the city and abroad, has been engaged for the project, the first NJ hospitality initiative for this highly regarded company.

Exclusive Latour Dinners in the Wine Cellar

During the renovations, diners will have the unique opportunity to experience Restaurant Latour’s menu for six weeks in the Wine Cellar starting October 25!                                                                                                                                      

This will be a very special experience as guests will have the rare opportunity to enjoy a four-course dinner menu while dining in Crystal Springs’ award-winning cellar – and all that comes with that – without having to book a private event at the cellar.

Wine Cellar by Crystal Springs Resort

The format will be a bit different than traditional dinner service. Guests will arrive at 6:30pm for a tour of the Wine Cellar and a welcome glass of bubbly (complimentary); they will then be seated at 7pm for dinner service, which will include a four-course prix fixe menu, special wine pairings and Latour’s fantastic wine list. This special dining experience in the Wine Cellar will available Thursday – Sunday from October 25 until December 2nd.

The four-course menu with multiple options for course is $115 – here’s a sample menu.

In addition, each week in November, a different winery will be highlighted for the featured wine pairing ($55);

  • November 1 – 4 wines from Husic Vineyards in Napa Valley, CA. On Nov. 3, Frank and Julie Husic will be in attendance for a special dinner.
  • November 8 – 11 highlighting New Jersey’s own Alba Vineyard.
  • November 15 – 18 the famed Napa Valley producer Far Niente.
  • November 22 – 25 the legendary Chateau de Beaucastel from the Rhone Valley in France.
  • November 29 – December 2 the award-winning New Jersey winery Unionville Vineyards.

When it reopens in December, Restaurant Latour will be completely reimagined, from the room’s aesthetics to the configuration of the floor itself. The inspiration for the new design by INC Architecture & Design is the surrounding Sussex County landscape and its flora and fauna. The dining room will be paneled in conifer bark and the design features white oak, grey granite, moss green mohair and natural linen. The goal is to make fine dining warm, convivial and more connected to the natural agrarian landscape of the area.

Cheers,

Veronique

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22 May 2018 André’s Lakeside Dining in Sparta NJ

André’s Lakeside Dining in Sparta NJ

May 22, 2018 By

About André’s Lakeside Dining

Located on beautiful Seneca Lake in Sparta, Andre’s Lakeside Dining (http://andresrestaurant.com) features elegant dining in a well-appointed, welcoming space overlooking a calming lake. Owners Chef André deWaal and wife Tracey offer French cuisine with an Asian flair in a beautiful lakeside setting in Sussex County, New Jersey.

André’s opened in 1998 in Newton and soon became the jewel in northwestern New Jersey’s culinary crown. In its 20th year in business, the popular restaurant is now situated in Sparta on beautiful Seneca Lake and continues to wow diners with its excellent service, delicious food and idyllic setting. 

About the Food

Foie Gras

Chef deWaal cooks up French food with Asian touches with attention to every detail. 

Food is offered à la carte, as a five-course menu or as a Chef’s Tasting menu. The five-course dinner entails a selection of a soup, appetizer, salad, main course and a dessert – a bargain at just $38 more than the price of the main courses. The Chef’s tastings are available in six, seven and eight courses and the food’s left up to the chef’s choice.

When we last visited, the spring menu had just launched. By the way, much praise to restaurants who serve amazing breads and a choice of “standard” butter or duck fat butter – well played, I was hooked from the start of the meal.

Our party of three shared some starters, the Charcuterie Plate, Steak Tartare, Salmon Tartare (a special) and Foie Gras. The charcuterie plate featured high-quality meats and when paired with the fantastic bread, it was a winner. The steak tartare is of pristine quality and served with grilled buttery bread, quail egg and black garlic. The salmon tartare special came with a perfectly-fried oyster over paper-thin slices of cucumber – the salmon was great but the restaurant should consider serving fried oysters as a special – it was outstanding. The foie gras was expertly-seared and served in a fun peanut butter & jelly preparation – a must order.

Swordfish

Swordfish

For our entrées, we opted for the Halibut (the fish of the day), the Farfalle Pasta and the Swordfish (a special). The halibut was chickpea-crusted and served with cauliflower and cumin – great flavor combinations and a sizable piece of fish. The pasta was tossed with an ultra-flavorful boar meat sauce – a perfect match to the Pinot Noir we brought. The swordfish was perhaps our favorite entrée with its seafood dumplings and steamed baby bok choy – the fish was cooked perfectly and the dish showcased the lovely Asian-inspired flavors Chef deWaal is known to incorporate in his food.

Coffee is top notch, so don’t skip it. We shared the Crème Brulée and the Chocolate Cabernet Gateau for dessert. The crème brulée was a nice example of the fan-favorite. The chocolate cake with its red wine notes was served with a chocolate glaze and interesting peppercorn ice cream.   

About Other Happenings

Chocolate Cake

Chocolate Cake

Andre’s also offers catering services for weddings, anniversaries and other special events and hands-on cooking classes that are perfect for individuals looking for a fun night out and for corporate team building outings.

Note that André’s is a BYOB and diners are welcomed to bring their own wines. New Jersey’s own ALBA Vineyards Wines are also available for purchase at the popular restaurant.

For some of the finest food in northern New Jersey served by friendly staff in a gorgeous location, pay André’s a visit.

André’s Lakeside Dining – 112 Tomahawk Trail, Sparta Township, 973-726-6000. 

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18 November 2016 Heirloom Kitchen Partners with Chef David Viana

Heirloom Kitchen Partners with Chef David Viana

November 18, 2016 By

heirloomkitchen_kitchenHeirloom Kitchen, Chef’s Table & Cooking School, in Old Bridge, NJ, has announced a partnership with Executive Chef David Viana that includes weekend dinner service Friday through Sunday from 5PM until 10PM.

Viana has spent a year freelancing as a guest chef at Heirloom Kitchen and can now offer a truly unique dining space where guests may choose to dine at the Chef’s Table, an island surrounding an open kitchen where they can watch Chef Viana and Sous Chef Andrew Wolverton prepare and artfully present their dishes. Communal seating at a ten foot white oak farm table and more traditional dining options are also available.

Chef Viana’s menu rotates weekly, featuring modern, playful and seasonal takes on American classics. Chef Jon Boot will spearhead the pastry program and conceptualize Heirloom’s desserts. Chef Boot has worked in some of the state’s most esteemed restaurants, including The Ryland Inn, Elements, and The Bernards Inn.

Heirloom Kitchen is a BYO but will also hold a California Winery License from Domenico Winery which will offer fabulous California wines at retail pricing.

About David Viana

viana3Among Chef Viana’s many accomplishments, was his recent post as Executive Chef at The Kitchen at Grove Station in Jersey City, New Jersey, where he earned a coveted three stars from The New York Times. Among his experience includes time working with the industry’s most recognizable chefs including Bobby Flay, Michael White, Anne Burrell and David Drake, in addition to his time working at heralded restaurants such as Eleven Madison Park, in New York City.

Dinner Service: Fri–Sun, 5pm–10pm

Reservations can be made on Open Table or by calling 732 727 9444.

Heirloom Kitchen – 3853 Route 516 Old Bridge, NJ 08557.

Cheers,

Veronique

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New Fall Menu at Terre à Terre

October 21, 2015 By

Chef Todd Villani

Chef Todd Villani

Fresh off its 2-year anniversary celebration, Terre à Terre  has a new fall menu showcasing the freshest locally-sourced ingredients the area has to offer.

With input from his new Chef de Cuisine, Ralph Perrotti, Chef/Owner Todd Villani has crafted an autumnal menu featuring Nicolosi Black Berkshire Braised Pork Ramen, Goffle Road Farm Quail, Crispy Local Black Bass and Sfoglini Seasonal Porcini Trumpet Pasta.

If you haven’t paid Chef Villani and his welcoming team a visit or haven’t eaten at Terre à Terre in a while, call to reserve a table now.

Terre à Terre – 312 Hackensack Street, Carlstadt, NJ. 201-507-0500.

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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19 August 2014 Tasting Table at Terre à Terre

Tasting Table at Terre à Terre

August 19, 2014 By

Dining RoomTerre 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

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

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

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

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

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

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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5 June 2014 Chakra Pre-Father’s Day Scotch & Rum Dinner

Chakra Pre-Father’s Day Scotch & Rum Dinner

June 5, 2014 By

ChakraChef Thomas Ciszak of Chakra serves up an early option for Father’s Day with a four course dinner paired with single malt scotches and rum all aged in sherry casks on Thursday June 12 at 7pm. Each spirit has been aged in sherry casks, allowing guests to learn about the influences that sherry-seasoned oak imparts on the spirits.

Guests will taste The Macallan 12 year old in sherry-seasoned oak, triple cask aged The Macallan 15 year old, Highland Park 18 year old aged in Oloroso sherry casks, and Brugal 1888rum, which is double-aged, first in American whiskey oak then sherry casks. 

For the menu, Ciszak has chosen dishes like Smoked Pork Tenderloin crusted with coffee-cocoa nibs and 40-hour Short Rib with pastrami spices and duck fat potatoes that play into the nuances of the spirits, while also using fatty meats to cut through the alcohol. Dessert marries the Brugal 1888’s sweet, toffee caramel and licorice notes with a Milk Chocolate and Raisin Bread Pudding with caramelized bananas.

Dinner is $79 including food & spirits (tax & gratuity additional). Chakra is located at 144 W. State Rte 4, Paramus. Reservations can be made by calling 201-556-1530.

Cheers,

Veronique

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25 April 2013 Agricola – Farm to Table Comes to Princeton

Agricola – Farm to Table Comes to Princeton

April 25, 2013 By

Coach Farm Goat Cheese - Potato Terrine

Coach Farm Goat Cheese – Potato Terrine

A few weekends ago, I made my way south to the beautiful town of Princeton, NJ to dine at the newly-opened Agricola. I “like” Agricola on Facebook and enjoyed experiencing the transformation of the space over many months into what is now a gorgeous space. By the time I arrived at the restaurant, I felt like I was visiting a friend’s home.

The décor is simple, relaxed and welcoming. After eating at Agricola, I feel those are three qualities that Chef/Partner Josh Thomsen’s dishes also possess.

Atlantic Cod Fritters

Atlantic Cod Fritters

Chef Thomsen is a graduate of the Culinary Institute of America and earned the title of “Rising Star Chef” by StarChefs in 2010. His culinary career includes stints at cult establishments like the Little Nell in Aspen, the French Laundry in Napa Valley and Michael Mina’s Nobhill Tavern in Las Vegas. The New Jersey native makes his way back to his home state to delight diners with the techniques and tips he’s amassed along his culinary journey.

Restaurateur Jim Nawn, who owns Agricola along with Fenwick Hospitality Group, also owns Great Road Farm, a 112-acre farm Skillman, NJ, just four miles from downtown Princeton. Great Road Farm will supply Agricola with impeccable ingredients like fresh vegetables and eggs from pasture-raised chicken. Other nearby farms will provide the majority of the ingredients needed to create the delicious seasonal American fare prepared by Chef Thomsen and his team.

Lancaster County Roasted Chicken

Lancaster County Roasted Chicken

The restaurant with its 160 seats is laid out in five separate dining areas. I was excited to learn that my party was being seated in the room adjacent to the kitchen. It was a joy to watch Chef Thomsen and his crew work like a well-oiled machine to create our memorable meal after working as a team for less than two weeks.

The menu at Agricola is seasonal, local and of pristine quality. Our meal started with the Coach Farm Goat Cheese – Potato Terrine ($12), the Atlantic Cod Fritters ($12) and the Octopus “A La Plancha” ($13). The terrine features roasted beets, micro arugula and balsamic syrup and is as visually beautiful as it is delicious. The fritters are masterly fried to a perfectly crunchy outside and a moist inside. The dish is presented with oven-dried tomatoes, flat leaf parsley and shaved fennel. I’m a huge fan of octopus and Chef Thomsen’s version is beyond tender and is served with pickled cauliflower, bell pepper, black garlic and toasted almonds – a true winner.

House-Made Sausage Flatbread

House-Made Sausage Flatbread

For our entrées were opted for the Creekstone Farms Braised Beef Short Rib ($29), the House-Made Sausage Flatbread ($16) and the Lancaster County Roasted Chicken ($23). The rich, fork-tender short ribs are served with spring vegetables and arrowleaf spinach. The flatbread we selected was topped with Mozzarella, spring onion and pea tendrils. The dough is a bit chewy, as it should be, and grilled expertly. I already know I’ll be ordering the flatbread topped with wild mushrooms and a farm-fresh egg on my next visit. The chicken was golden brown and very moist and paired with Tuscan fried potatoes, sautéed farm greens and green olive – fennel tapenade.

Mixed Berry Cobbler Skillet Cake

Mixed Berry Cobbler Skillet Cake

The dessert menu features tempting options and we selected the Mixed Berry Cobbler Skillet Cake ($9), an Artisan Cheeseboard ($15) featuring Valley Sheppard Creamery cheeses and served with Tassot Farms honeycomb, pear-pepper chutney and house-made crackers. We also tried the Meyer Lemon Cheesecake ($9) which is served with huckleberries and sprinkled with vanilla salt. The cobbler is baked and comes to the table in a small cast iron pan topped with crème fraîche ice cream.

There is an extensive selection of whiskeys, craft beers and wines, both by the glass and bottle on the “libations” list. Great job on building a wine, beer and cocktail program that’s eclectic and interesting with both affordable options and unusual finds.

Agricola thrives to be known as “a community eatery where friends gather over dinner, where wine glasses toast to milestones, and where families savor Sunday brunch and time together”. I can say that after being at it for two weeks, Agricola’s already provided me this kind of experience.

11 Witherspoon Street, Princeton NJ 08542
www.agricolaeatery.com
(609) 921-2798
Dinner: 7 Days a week, 5:00pm – 11:00pm
Brunch and Lunch: To Begin in April

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