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paryzer

Member Since 23 Aug 2016
Offline Last Active Today, 06:47 PM
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#1448302 Thanksgiving 2019

Posted by paryzer on 29 November 2019 - 05:49 PM

We had an unconventional Thanksgiving since Mrs. P doesn’t like turkey.
In the afternoon Mrs. P made Creole BBQ shrimp inspired by Mr. B’s in New Orleans. It was nice and garlicky. We sopped up the sauce with a crispy 3 seeded baguette. For the main course we had steamed Dungeness crab and Alaskan King crab claw, (courtesy of Costco), with some drawn butter and old bay seasoning. It all went great with Block 778 cabernet from the Stags Leap district. For dessert Mrs. P made coffee ice cream with Medaglia D’oro coffee and dark chocolate covered espresso beans.

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#1444841 Supper

Posted by paryzer on 04 September 2019 - 12:48 AM

Costco had some beautiful huge and sweet King crab legs and dungeness crab for Labor Day. Mrs. P simply steamed them. They were delicious with some drawn butter. She also made a side order of corn salad. There was so much crab meat that we had enough for two days.

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#1442479 The Forgotten Northeastern Bergen County

Posted by paryzer on 30 June 2019 - 04:45 PM

We ate at Technique in Westwood, (a fairly new classic French restaurant), for the first time, and had an excellent dinner. We shared several appetizers including an excellent beet salad with ripe strawberries, chèvre, pickled onions, and greens; steak tartare with cornichons, shallots, and capers; tuna tartare with avocado cream, tobiko caviar, and miso. For entrees I had some very flavorful short ribs au poivre with heirloom carrots, turnips and fennel.  Mrs. P had seafood pasta with homemade fettuccine, lobster, scallops, shrimp, tomato and saffron, in a white wine sauce. It all went great with Chateau Sixtine Châteauneuf Du Pape. This is one of the few BYOs that had excellent wine glasses (bordeaux size), even though we brought our own as usual.

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#1441529 The Forgotten Northeastern Bergen County

Posted by paryzer on 31 May 2019 - 07:57 PM

The Owners of Harvest Bistro & Bar, in Closter, (which was taken over by The Hill), are taking over the location of recently closed Azucar Cuban Cuisine, in Closter. The new restaurant will be called Stern and Bow.

 

"Restaurateur Russell Stern, who for 13 years owned Harvest Bistro & Bar in Closter, is set to open a "funky, high-quality" American restaurant in September in Closter. 

Stern's new place, Stern & Bow, will take the place of Azucar Cuban Cuisine on Schraalenburgh Road, just down the road from Harvest's former location, which is now a high-end restaurant, The Hill.

"We've gutted the whole interior," Stern said. "Everything is rubble." In its place, an "edgy" 160-seat restaurant with two bars — a raw bar ("We're planning a huge raw bar program," he said) and a full service bar offering a curated list of craft cocktails, beer, and wine. He is also planning to get a custom built wood-burning oven from Italy (think Neapolitan pizza and other dishes baked with a wood fuel source).

"I know it sounds like a mishmash — pizza is not American — but pizza is pizza and it's great." He also plans to use the oven for a slew of dishes such as razor clams, chicken and steaks.

Stern has hired Paul Gerard as his consulting chef. Gerard, whom Stern described as "a younger Anthony Bourdain; he even looks like him," recently received three stars for his cooking at Antique Bar & Bakery in Hoboken. Stern also has hired Pasquale Frola, formerly with Sofia Steakhouse in Englewood, as executive chef. 

"Paul and I will create the menu," Stern said. 

He also has hired oyster expert Kevin Joseph, who calls himself a "mermmelier," to help set up the raw bar and train his staff. "He's like a sommelier for oysters," Stern said. 

Stern admitted to regret over closing Harvest. "I shouldn't have closed it. I shouldn't have sold it." 

He closed Harvest in 2016 and "missed it," he said. "I love being around people. I miss the interaction. "[Having a] restaurant feeds my soul in some way."

Harvest was his first restaurant. "I was too stupid to be afraid," he said of entering the restaurant business. "Now I'm terrified."

Stern & Bow will be located at 171 Schraalenburgh Road, Closter."




#1441269 Supper

Posted by paryzer on 22 May 2019 - 01:31 AM

Mrs. P made a pan seared chimichurri shrimp salad with fresh parsley, olive oil, oregano, lemon zest, grilled lemons, red wine vinegar, fresh garlic, salt, red pepper flakes, arugula, sugar snap peas, tomatoes, red onions, scallions, olives, and English cucumbers.

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#1441232 [Rutherford] Cafe Matisse

Posted by paryzer on 21 May 2019 - 12:32 PM

Wow! That is a real shock. This must have been a very off night. I wonder if Chef Peter was there. This is usually one of the best restaurants in NJ. My last meal there was a year ago, and the previous one before that was about 8 years ago. I remember the food and presentation being excellent. The restaurant itself is beautiful. I agree 100% on the horrible wine glasses. I usually bring my own wine glasses but didn't last time, expecting a fine restaurant like this to have nice wine glasses, and was very disappointed.




#1440353 Supper

Posted by paryzer on 24 April 2019 - 01:55 PM

Mrs. P made pork tenderloin that was brined overnight and prepared with a Cajun dry rub. We had the same delicious roasted vegetables including leeks, sweet peas, shallots, red & white onions, and Brussels sprouts.

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#1440245 Dessert, the Sweet Spot

Posted by paryzer on 22 April 2019 - 12:10 PM

Mrs. P made coffee ice cream with crunchy dark chocolate espresso chips and Medaglia D’Oro coffee.

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#1440142 Anyone know where to get "Omurice" in NNJ

Posted by paryzer on 17 April 2019 - 01:18 AM

If you are willing to go into Manhattan, Hi-Collar at 214 E. 10th Street has several versions of Omurice for lunch only (11 to 4).

https://www.hi-collar.com/day


#1440118 Osteria Crescendo...Westwood

Posted by paryzer on 16 April 2019 - 07:03 PM

Thanks for the reports. Looking forward to trying it. Regarding price...if I can pay Manhattan prices and get Manhattan-quality food with an hour+ less driving, no traffic, no expensive garage, and an hour+ less babysitter, I'm totally ok with that. We shall see!

I'm looking forward to your report Tubbs. If you don't mind paying Manhattan prices, then I think you will love this restaurant. The food was outstanding, and just a little different than what is offered at Viaggio. We eat out a couple of times a week, so I have to stretch my dining out budget into a couple of meals, and don't want to blow it all on one meal.




#1440104 Osteria Crescendo...Westwood

Posted by paryzer on 16 April 2019 - 01:03 AM

Thanks for the recommendations E.L.A. We definitely have to give Mezza in Westwood a try. We tried the one in Livingston and weren’t as impressed. The food wasn’t bad but the indifferent service turned us off.

By the way Chef Robbie is having trouble getting help. He is still looking for some cooks and servers. Friday night they were slammed and only had 3 servers. They literally had a line out the door since they didn’t have enough servers to take care of them all.


#1440054 Osteria Crescendo...Westwood

Posted by paryzer on 14 April 2019 - 05:04 PM

Nice write up E.L.A.! Thanks for the parking recommendations. Yes, the waiters in Viaggio are very rehearsed as well. They must teach them from a script :) The tile floors are going to be a nightmare for Mrs. P. who only wears high heels. She already fell and broke her wrist last year on a concrete floor at another restaurant. I'll have to hold her hand when we walk in.I was eyeing that funghi crespelle or the gnocchi, as well as the 14 month prosciutto to start. Chef Robbie used to make the most pillow soft gnocchi at Viaggio until he took it off of the menu for some reason. We also might share the whole branzino, but your scallop and prosciutto dish also sounded really good. I'm looking forward to it.




#1439946 [Wayne] Viaggio

Posted by paryzer on 11 April 2019 - 11:05 AM

E.L.A, how was Osteria Crescendo? Was it that bad (since we haven't heard back from you) ;) How was the renovation? Does it look better than Baci did? What did you eat?




#1439942 Supper

Posted by paryzer on 10 April 2019 - 10:48 PM

Mrs. P made an awesome pan seared boneless quail salad with roasted sugar snap peas, mini peppers, Brussels sprouts, red onions, shredded sweet and smoky beets, red grapes, arugula, in a reduced balsamic syrup :P 

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#1439873 [Wayne] Viaggio

Posted by paryzer on 09 April 2019 - 12:06 PM

I’m looking forward to your report!