Eccoqui -- Eccola

[Kear]

Does anyone know if these related places are still in business. I haven't been up on RT46 in awhile, but I do know they closed the gourmet retail outlet awhile ago. I have no idea about the Bernardsville location.

[Jason Perlow]

I'm pretty sure Eccola is still open.

[Lreda]

Had lunch here a couple of weeks ago. Let me say 1st, I trained under Tim Principale, chef at Eccola 20 years ago when he worked for my father at the now closed Italian Chalet in Denville so I'm a little biased. I find for lunch they are very expensive. Entrees up to $18 for pasta, homemade pasta but never the less pasta. I had a Spedini Romano for a app, white bread stuffed with proscuitto & mozzarella and served in a anchovie & lemon sauce. This was always a personal favorite of mine and I look forward to having it here. Next Tim made me Venison with wild mushrooms which wasn't on the menu. Good, but I've been doing variations of this dish for years. Can't remember what my friends had but Tim and I caught up on old times and had quite a few laughs remembering the decandant 80's.

[Curlz]

ALthough it's been well over a year since my last visit, I have reliable friends who still go to Eccola on a regular basis. My take is that the food was always good, but I walked out every time thinking it was too expensive for what it was. Just my .02!

[menton1]

Here's a website with their menu-- prices seem reasonable, looks like a standard "Red Sauce Italian" of which there are hundreds in NJ. Web Site

[Jason Perlow]

Menton, my exception to that statement is that eccola is not a standard red sauce italian place. Its not serving glorified pizza parlor food. It may very well serve southern italian food, but its got an open kitchen and most definitely approaches the more high end of a medium-level place in dining environment. I've never been to eccoqui but I'd imagine the environment is similar if not slightly casualized.

Personally I'd be very happy if there was a place of its caliber here in bergen county.

[menton1]

Personally I'd be very happy if there was a place of its caliber here in bergen county.

Jason, the menu at Eccoqui looks remarkably similar to Fratelli in Ridgewood-- have you been there?

Edited March 28, 2004 by menton1 (log)

[menton1]

Wow, a closer look at the menus of Fratelli/Ridgewood and Eccoqui shows an eerie similarity-- Do the proprietors know each other, or is this just a coincidence? Has anybody been to both places to compare?

Fratelli/Ridgewood Menu

[Lreda]

A huge difference between the two are that Eccola's pastas are homemade, at least the majority, if not all.

Edited March 30, 2004 by Lreda (log)

[menton1]

A huge difference between the two are that Eccola's pastas are homemade, at least the majority, if not all.

Fratelli claims that their pasta is homemade, as well. (Not on the internet, but on the in-person menu.)

[Kear]

We stopped at Bernardsville on Saturday. Split an anti pasti for 2 . Huge mound of greens covered completely by large pieces of Italian meats and cheeses, olives, anchovy and fresh roasted sweet red peppers. (15.95)

My wife had shrimp and scallops over homemade linguine w/ a white wine sauce. I had homemade cnocchi ,(sp), and filet tips w/ a great brown gravy and blue cheese on top.

Both were specials and were 17.95 and 16.95 respectively.

Lou, if you read this. Iit's easy to see how you evolved into the chef you are today with this training in your backround.

[menton1]

A huge difference between the two are that Eccola's pastas are homemade, at least the majority, if not all.

Fratelli claims that their pasta is homemade, as well. (Not on the internet, but on the in-person menu.)

Another footnote-- in Italy, 99% of pasta served in restaurants is the dried type-- homemade is rare-- and over there, the pasta is FABULOUS!!

[Lreda]

Lou, if you read this. Iit's easy to see how you evolved into the chef you are today with this training in your backround.

That's very kind of you to say. Thank you.

Lou

[viejo majadero]

Last time I looked the the chef owner of both locations was Nenad (Nino) Tamburin. His wife, Janet, is the pasrty chef there. Nino owned the Chessman Bistro that burned down many years ago. Nino worked as a waiter at Guissepi Marata (spelling may be wrong) during the time he rebuilt the property into Eccola. He is Croation by nationality. I find his food style along the style of Lidia Bastianich. Not red sauce predominantly. She came from Istria which is near Croatia.l

Not sure what the relationship is with Tim Principale.

Surprised no one mentioned the look of the restaurant itself. This design was way ahead of its time for New Jersey. I still love the look. Don't feel like it is a strip mall place once inside.

Viejo

[Lreda]

Just left there after having lunch. I'll let The Rock comment as he had a different perspective then I did. Rock, be careful before I St John's you.

Edited April 1, 2004 by Lreda (log)

[RockADS21]

Just left there after having lunch. I'll let The Rock comment as he had a different perspective then I did. Rock, be careful before I St John's you.

Thoughts to follow but if you do that I may Statin Island you!

[bobferdon]

Both are open. Both are great places to eat. Can be a bit loud but excellent service and food plus they pour some very good wines...