Jump to content

Rosie

eGullet Society staff emeritus
 View Profile  See their activity

  • Posts

    5,965

  • Joined

  • Last visited

 Content Type 

Posts posted by Rosie

    Blu

    in New Jersey: Dining

    Posted

    We have been dining at Blu alot as we want all of our friends to experience Chef Zod Arifai’s food. His menu changes often and if the sake marinated salmon topped with tapioca and surrounded with cucumbers and wasabi are on the menu be sure to order this dish. It was exceptional. We also swooned over the mocha panna cotta and were fighting with each other for the last spoonful. But everything is excellent at Blu. Haven’t had a miss yet. Additionally, the appetizers range in price from $5 to $8 and the entrees are $15 to $18. A great deal for such sophisticated food made with quality ingredients.

    We started off with a butternut squash soup with crisp duck skin and chestnuts; endive, pear, and gorgonzola salad with toasted walnuts and dried cranberries; and smoked trout, apple and roasted beet salad with fresh horseradish –yogurt dressing.

    All that was left of the entrée of lamb shank with roasted root vegetables, citrus-mint oil and black peppercorn was a bare bone on the plate. Lowell had a special of pasta with duck served in an oversized bowl which I would love to try the next time we are there. I had a special of skate -- one of my favorite fishes. The full flavored and extremely tender beef short ribs which were slow cooked in a 200 degree oven and served with barley, caramelized onions, and roasted portobello was a perfect dish for a cold fall evening.

    Caramelized apples in the luscious apple tart tasted almost like a very rich apple sauce. We also loved the light coconut tapioca pudding with mango and papaya and a new richer dessert of saffron tiramisu with orange powder.

    Try to go to Blu mid-week when the dining room is not as crowded or noisy. Blu is open Tuesday through Sunday 5:30 to 10 PM. For reservations call 973-509-2202; BYO.

    table 8

    in New Jersey: Dining

    Posted

    Table 8 received a Very Good from David Corcoran in the New Jersey section of the New York Times December 4, 2005.

    It was also reviewed in the Bergen Record on Friday December 2, 2005.

    Click Here:http://www.northjersey.com/page.php?qstr=eXJpcnk3ZjczN2Y3dnFlZUVFeXkyMDYmZmdiZWw3Zjd2cWVlRUV5eTY4Mjg0ODImeXJpcnk3ZjcxN2Y3dnFlZUVFeXkxNQ==

    Congratulations to everyone at Table 8.

    Sangiorgio's Italian Bistro

    in New Jersey: Dining

    Posted

    We had delicious dinner at Sangiorgio's Italian Bistro, 86 Boonton Avenue, Kinnelon; BYO. Started off with bruschetta topped with chopped tomatoes and warm Italian bread. Appetizers were a tremendous whole stuffed artichoke filled with bread stuffing and cheese surrounded by a garlicky butter sauce, and a hardy escarole and bean soup. I loved my entrée of perfectly cooked grilled shrimp with cannellini beans, diced tomato and spinach. Lowell had two tender pork chops on the bone in a balsamic demi-glace topped with sauteed peppers, onions, and mushrooms. We brought one home as the portions are big here. The chef/owner is Rosario Sangiorgio previously from Foro Italico, Elmwood Park. His wife Lucia took baking classes at Johnson and Wales and her crepe filled with chocolate almond mousse is a “must try.” We also devoured the apple-caramel pie. For reservations call 973-492-5305.

    Cuban Pete's

    in New Jersey: Dining

    Posted

    Curlz--There weren't that many fried dishes. I think only 3.

    Well, if you count fritters, empanadas, the chicken lollipops, and the snapper, it could seem like a lot of fried food--esp for someone like me who doesn't normally eat much fried stuff! I just want to reiterate how fresh and light everything was--that's all. :wink:

    And nobody burped!

    Cuban Pete's

    in New Jersey: Dining

    Posted

    A group of us got together at Cuban Pete’s to try out some of Chef Carl Ruiz’s menu items and dishes that he plans on putting on the menu. It was a most delicious evening and Chef Carl had us laughing all night. He could be a stand up comic.

    There are twelve sangrias on the menu. We tried four.

    Cidrita: an apple sangria that was bursting with apple slices. Some of us liked this sangria and some thought it was too sweet.

    Limonada Espanola: made with pomegranate and peaches. Ditto on the sweetness. Some loved it, --some thought it was too sweet.

    Tony Ortiz’s Favorite: this sangria turned out to be everyone’s favorite. It was made with mixed berries that I kept scooping out of the pitcher and into my mouth.

    Mojito made with sugarcane, fresh mint, white wine, lemons and limes. Most of us thought that the mint leaves left a bitter taste.

    Tapas

    When seated Cuban crackers were placed on the table. We found them to be too dry and recommended that they be replaced with a more interesting/tasty bread.

    Lightly fried hazelnut goat cheese fritters topped with a dash of sweet honey vinaigrette: delicious especially if you love goat cheese

    Crispy chicken lollipops with cilantro mojo: one of the favorites at the table. You just can’t have just one.

    Bite size pieces of pork belly that had cooked for 24 hours: We adored these. They don’t look like much but are very tasty and surprisingly fat free and greaseless.

    Manchego cheese and spinach empanadas: scrumptious filling surrounded by flaky dough.

    Roasted chicken, manchego cheese and sundried cranberries empanadas: ditto of above.

    Piquillo peppers stuffed with sausage and sweet plantains: a must try.

    Almond stuffed dates wrapped in bacon: Everyone was grabbing these and couldn’t get enough of them. Eric called them palate pleasers.

    Entrees

    Crispy whole red snapper: the fish had a light crust that Chef Ruiz told us comes from mixing matzo meal with the flour. This was a hit at the table. Lowell was in his glory, as he loves the fish heads and had three of them to nibble on.

    Ropa Vieja: a traditional Cuban stew of shredded beef was one of the favorites at the table.

    Oxtails: This was a winner and everyone’s favorite dish. It reminded me of the recipe I use for pot roast except there were some bones and it was much better than what I make.

    Roasted pulled pork; tasty meat

    Cuban black beans; creamy and smooth

    Dirty rice: rice is mixed with black bean soup to make a very good side dish

    Desserts:

    We were stuffed but the flan and dolce de leche cake were inhaled. It was a perfect ending to a unique dinner.

    There happened to be quite a few chefs dining at Cuban Pete’s last night and the quote of the night which we heard a myriad of times from Eric was, “I am going to get him for Les Marmitons. “

    Curlz--There weren't that many fried dishes. I think only 3.

    Metuchen places of intrigue

    in New Jersey: Dining

    Posted

    Rebecca--Are you at the hospital on James St? When leaving the hospital depending on which side of the street you are on you are going to turn away from Rt. 27. Pass the Temple and go to Grove St. Make a right on Grove St and that will take you to Oak Tree Rd. Make a right onto Oak Tree. You will pass a JCC and then Shop Rite. Mings and Moghul are in that shopping center on the lower level. If you keep going you will pass Wood Ave and then be in the Indian section of Iselin with loads of places to choose from.

×
×
  • Create New...