Rail Paul Posted September 24, 2014 Share Posted September 24, 2014 (edited) Very nice review by Elisa Ung in last week's Bergen Record. She notes that chef Adam Weiss has significantly elevated the cooking at Due. I have long admired his talent for creating the most haunting flavors, food that I crave years after I have eaten it; the Montrachet brûlée cheesecake he was making in 2008 when I first reviewed Esty is still my cheesecake to beat. As the years went on, Weiss' food at Esty was no less memorable but often became unnecessarily ornamental; in 2011 I kept wishing he would just leave an element or two off many dishes. Due's modern Italian theme and wood-fired grill seems to give his food more focus. The result: dishes alive with complex flavors, without unnecessary frills. Even when they are a fairly loose interpretation of Italian, like his crab cake, paired with grilled Jersey peaches and tarted up with pickled rhubarb, white balsamic vinaigrette and caper cranberry emulsion ($16) or his smoky pork chop with a sweet strawberry-rhubarb compote and balsamic reduction ($32)- See more at: http://www.northjersey.com/food-and-dining-news/restaurant-reviews/restaurant-review-due-in-ridgewood-1.1091762#sthash.L4lxjj83.dpuf Edited September 24, 2014 by Rail Paul 2 Quote Link to post Share on other sites
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