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  • NJ Monthly Restaurant Review-Raul's Empanadas-www.njmonthly.com
    rice and beans to 5 lobster The default deep fried is not greasy but you can order them baked if you call ahead All come with a choice of three tasty sauces criollo hot mango habanero and creamy chipotle and can be eaten in or taken out Silva s two best sellers are the Rock ground beef and cheddar followed by Raul s chicken cooked with white wine tomatoes onion and oregano I am partial to the mixed sausage Colombian Mexican Italian Argentine and Spanish minced and mixed with lime juice 2 65 and also to Silva s crispy chewy plantain tostones 2 Barbecued pulled pork with a casava crust is 2 75 You don t have to be a vegetarian to appreciate his broccoli and cheddar or spinach and feta Recommended Reading 30 Best New Restaurants Silva s two most popular breakfast empanadas are bacon egg and cheese 3 and potato and chorizo 3 25 For dessert Eve s Apple is filled with caramelized apples caramel and cinammon Adam s Apple is the same with brown sugar instead of cinnamon plus chopped pecans A logical addition when you think about it Monday Thursday 10 am 10 pm Friday Saturday 10 am 3 am 63 Morris Street Morristown 973 285 5555 raulsempanadas com There are no photos with those IDs or post 54884 does not have any attached images Get dining articles like this delivered straight to your inbox Read more Eat Drink articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate

    Original URL path: http://njmonthly.com/articles/eat-drink/rauls-empanadas-town/ (2016-02-11)
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  • Maryrose Mullen, Author at New Jersey Monthly
    May 7 2013 Hurricane Sandy is just the latest calamity to strike the tough old towns along the Raritan Bay From Keyport to Keansburg to Highlands here s how they re bouncing back Seen in Jersey Shore Politics Public Affairs Science From The Disaster of Hurricane Sandy Mosaic Art April 5 2013 An Ocean Grove artist pieces together scraps of Hurricane Sandy to create intricate mosaic works of art Seen in Culture Corner Jersey Living Jersey Shore Boardwalk Empress May 9 2011 The owner of seven restaurants four in Asbury Park Marilyn Schlossbach is a canny businesswoman with a passion for surfing and helping the less fortunate Seen in Eat Drink Jersey Living Jersey Shore People Brownouts Loom as Demand Outpaces Supply December 13 2010 Brownouts could loom for New Jersey as our growing demand outpaces the existing supply Seen in Jersey Living Politics Public Affairs Science Preparing for Life on the Outside October 11 2010 Talbot Hall a former U S Steel facility in Kearny now serves as one of New Jersey s two inmate assessment centers run by Community Education Centers Inc Seen in Jersey Living Ready For Re Entry The state is sending more of its prisoners to low security halfway houses Some fear there are dangerous criminals in the mix Seen in Jersey Living Politics Public Affairs Page 1 of 2 1 2 7 Songs to Comfort Christie on His Failed Presidential Bid Podcast Why We re Called The Garden State Table Hopping Jersey Shore Restaurant Week Melange in Somerville A Dress For Every Occasion NJ Father and Son s Wines Win Big 7 Dining Trends to Watch in 2016 February 2016 Best New Restaurants Table of Contents Subscribe Give a Gift Locate a Newsstand Purchase back issues View older issues Paper Mill Playhouse presents A

    Original URL path: http://njmonthly.com/authors/caren-chesler/ (2016-02-11)
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  • Pascal & Sabine
    preserved lemon Cheese and charcuterie can lead off a meal smartly here but credit the kitchen for creations like the torchon of first rate foie gras rolled in toasted almonds seared and served on apricot coulis sprinkled with lavender salt and accompanied by buttered toasted ciabatta Sound like too much going on As one companion noted Like good supporting players they never upstage the star Another compared Pascal Sabine s fried baby artichokes favorably to those she recently enjoyed in Rome These basked in a creamy lemon purée zinged with anchovy The menu nods to American tastes with two burgers albeit served on brioche buns One came with gribiche sauce the other with Gorgonzola and slab bacon The burger itself was very good but the accompanying frites fried in duck fat were fantastic The burger packed more robust beefiness than the indifferent steak au poivre one of the few letdowns here Another classic coq au vin rivals the best I ve had This rustic stew is hard to get right At Pascal Sabine lip smacking bacon scented red wine sauce seeps deep into tender flavorful chicken with button mushrooms and remarkably sweet small white onions A small tureen of buttery pomme purée completes the seduction Equally praise worthy the Duck Duo with Swiss chard and fingerling potatoes pairs crisp skinned confited legs with thick slices of succulent seared breast in a duck jus with flavor a mile deep A bone in Berkshire pork chop remarkably retained its flavor despite being ordered well done Indeed it remained so juicy that its Calvados sauce while delectable was superfluous The subtle modernizations continue through dessert Excellent milk chocolate pot de crème came topped with a layer of salted caramel and flakes of Maldon sea salt A dome of chocolate mousse on a disc of flourless chocolate cake was covered in chocolate ganache studded with pleasantly bitter cocoa nibs for a multi dimensional treat On one visit the puff pastry in a Paris Brest filled with almond flavored cream and sprinkled with toasted almonds and a drizzle of crème Anglaise was pale and underbaked on another the pastry was tough That same toughness marred an otherwise fine tarte Tatin If you re wondering why I haven t said a word about the chef yet it s because of the Smith company s unique way of handling that position Pascal Sabine opened with co executive chefs Paul Holzheimer from Porta and Grace Crossman from Goldie s Now the chef in charge is Neil West 58 Most recently at Brickwall Tavern West at one time worked for David Burke at the Fromagerie in Rumson In an email after my visits Smith principal Hinchliffe explained that our executive chefs work on all of our restaurant projects and we like to move them around to keep them creative and passionate Our chefs understand and enjoy this philosophy Like the balloons at the end of the movie Smith is on the move It has a Porta spinoff the Monk

    Original URL path: http://njmonthly.com/articles/restaurant-reviews/pascal-sabine/ (2016-02-11)
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  • Jersey Shore Archives - New Jersey Monthly
    the keys to Cape May s allure Read More Our Favorite Downtowns Asbury Park Asbury Park s downtown has a fun and funky vibe with a rock n roll heritage second to none Read More The One Thing You Must Do in Every NJ County August 7 2015 The Garden State is jam packed with fun things to do We ve picked something special in every county from North to South Read More Sailing Survivors Ancient A Cats July 27 2015 Relics of the 1920s single masted A Cats still skim the waters of Barnegat Bay Read More Standing Tall A Home Defies Sandy July 8 2015 After a devastating blow from Superstorm Sandy a Bay Head family rebuilds stronger safer and smarter Read More Staff Picks Summer Song Playlist June 24 2015 We sound off on some of our favorite songs to rock out to this summer Read More 5 Perfect Beach Reads with a Jersey Hook June 22 2015 Curl up with a good book while you bask in the sun this summer Read More Breakfast at the Beach June 18 2015 Sunnyside up or over easy A tide of tasty choices await you at these lively Shore eateries where tank tops and flip flops fit right in Read More Defending the Fort June 17 2015 As Sandy Hook prepares to greet summer visitors its guardians ponder the future of Fort Hancock Read More Cape May s Solemn Tradition June 16 2015 At sundown Cape May salutes our veterans Read More 9 Jersey Water Parks to Enjoy This Summer June 15 2015 Each water themed park offers its own unique spin on classic aquacentric rides Read More Up For Surfing June 12 2015 The right school the right weather and the right beach are essential for novice wave riders Read More Shore Theater Roundup June 9 2015 After washing off the sand and salt grab a seat and enjoy a performance at one of these local theaters Read More Mumford Sons Rock Seaside to New Heights June 8 2015 The Gentlemen of the Road Stopover Tour brought music and more to the beach town Read More Haus of Beer The new microbrewery and taproom in the former site of Freedman s Bakery is six blocks from the beach Read More 5 Ways to Celebrate World Oceans Day June 5 2015 Find out simple ways you can partake in positive actions to help keep our oceans clean Read More Page 1 of 11 1 2 3 4 5 10 Last 7 Songs to Comfort Christie on His Failed Presidential Bid Podcast Why We re Called The Garden State Table Hopping Jersey Shore Restaurant Week Melange in Somerville A Dress For Every Occasion NJ Father and Son s Wines Win Big 7 Dining Trends to Watch in 2016 February 2016 Best New Restaurants Table of Contents Subscribe Give a Gift Locate a Newsstand Purchase back issues View older issues Paper Mill Playhouse presents A Bronx Tale Millburn Feb 04 Mar

    Original URL path: http://njmonthly.com/category/jersey-shore/ (2016-02-11)
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  • The Kitchen Consigliere
    parents And I like being the center of attention Lutz s unique backstory can draw the curious only so many times For sustained success the kitchen has to pay off big time Most of the time it does The traditional Italian American menu was created by Lutz who is executive chef and lead chef Amberto Ponce On my first visit I ordered arancini a ball of Arborio rice packed with peas pancetta and mozzarella deep fried and drenched in a rich marinara sauce It was so big I could have made it my entire dinner and so delicious it was hard not to Equally massive and satisfying was the sausage meatball a signature dish Made of crumbled Maglio sweet sausage it comes on sautéed broccoli rabe and long hot peppers in a white wine sauce with shaved provolone Grilled romaine and seafood Caesar salad a frequently run special was subtly smoky from the grill and heaped with bay scallops shrimp and lump crabmeat tossed in tangy Caesar dressing P E I mussels were small but plentiful in a delicate marinara sauce On the other hand grilled polenta cakes were swamped in too much sausage marinara The Sunday Gravy entrée sausage meatballs spare ribs and beef braciole in red sauce over rigatoni was good but uncharacteristically small Potato gnocchi stuffed with ricotta Lutz said Severino Pasta in Westmont makes it exclusively for him are served in a blush sauce with chopped fresh basil A creamy pink vodka sauce coats seafood linguine loaded with shrimp scallops and crabmeat Bolognese sauce gets its richness from sautéed carrots celery onion and a touch of cream mixed with beef veal and pork and served over rigatoni All pastas we tried were perfectly al dente An outstanding entrée veal Luccia topped sautéed medallions with mushrooms eggplant mozzarella and chopped tomatoes in a white wine butter sauce A pork loin stuffed with sautéed peppers broccoli rabe and sharp provolone in a garlicky white wine sauce made a fine special The lemon sauce on chicken piccata was appropriately sprightly but the sauce on veal Marsala though made with Marsala wine was rich yet lacked the sweetness of the Marsala Patsy Connors who manages the restaurant and sometimes waits on tables bakes Consigliere s superb layer cakes I didn t think her coconut custard cake could be beaten until I tried her dense walnut carrot cake amaretto cake and best of all her panettone tower with mascarpone ice cream and blueberries Near the bathrooms people pose for pictures in front of a police line up backdrop Corny but I have to admit my group lined up for pictures For food and fun this Consigliere makes you an offer you can t refuse There are no photos with those IDs or post 85590 does not have any attached images Restaurant Details Cuisine Type European Italian Price Range Moderate Get Directions The Kitchen Consigliere 700 Haddon Ave Collingswood NJ 08108 856 854 2156 http kitconcafe com Hours Tuesday through Thursday 4

    Original URL path: http://njmonthly.com/articles/restaurant-reviews/the-kitchen-consigliere/ (2016-02-11)
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  • Net Gains: The History of Pound Fishing
    Market in New York City or Dock Street Market in Philadelphia This style of fishing was originally adopted by Canadians who learned it from Native Americans Its use spread from Nova Scotia to the Carolinas and west to the Great Lakes Pound fishing arrived in New Jersey in the 1850s by the turn of the century the state s pound fishing industry was one of the largest and most lucrative in North America In 1914 the New Jersey Courier reported that the 128 licensed fish pounds along the Jersey coast employed 605 men and scooped up more than 34 million pounds of fish bringing in 773 137 Pound fishermen hauled in more than 30 species of fish including bluefish cod sunfish tuna sharks and herring The season started in early March when storm damaged cedar and hickory poles were replaced and ran through November Recommended Reading For WDHA The Song Remains the Same Locals and visitors alike would gather on Jersey s beaches in places like Bay Head Mantoloking Lavallette and Seaside Heights as the skiffs were dragged ashore by huge Clydesdales two to three times a day Crowds were enticed by stories of a particularly large catch or a mishap at sea New pound fisheries were still opening in the 1930s but the technique slowly gave way to modern seagoing methods After four years of poor fishing plus a series of devastating nor easters in the early 1950s the industry went under altogether There are no photos with those IDs or post 123291 does not have any attached images Read more Historic Jersey Jersey Living People articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly 7 Songs to Comfort Christie on His Failed Presidential

    Original URL path: http://njmonthly.com/articles/jersey-living/net-gains-history-of-pound-fishing/ (2016-02-11)
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  • Orale Mexican Kitchen
    near Puebla the cradle of Mexican mole sauces she was at the Rosa flagship at Lincoln Center in Manhattan She is the reason you keep asking for more salsas and cremas at Órale The menu ranges from plates of snack sized bocadillos mouthfuls eight kinds 5 to antojitos starters nine kinds 7 11 guacamoles six kinds 7 9 tacos de calle street tacos nine kinds 9 or 12 to hearty main dishes five choices 15 28 Then there are enchiladas and an assortment of sides Bocadillos disappeared as soon as they were delivered crunchy yet creamy corn buñuelos corn dumplings served in their frying baskets masterfully pan fried plantains dotted with lusty spiced Mexican white cheese crunchy fried yucca Tater Tot lookalikes with a seductive chipotle aioli The only dish we did not lick clean was the salsa roja a bland tomato based dip assembled tableside Speaking of tableside the chopping and folding of guacamole in a big stone bowl is an entertaining highlight of a meal at Rosa Mexicano Órale denies you that pleasure but don t pass their inspired renditions by Pick any three for 12 We had the guacamole with blue cheese and toasted pepitas with pineapple and mango and with pork belly nubbins leaving chipotle shrimp and casa tomato cilantro onion jalapeño and lime to dream about till next time With tacos de calle the definitive street food of Mexico City you pick three types for 16 I was seduced by the Machin macho guy which tops lush roasted bone marrow with crunchy pork belly and a little shredded cabbage to temper the richness Borracho drunk Jersey halibut fried in Tecate beer batter with pickled jalapeño cabbage slaw and Happy how d an Anglo name sneak in chicken sausage topped with two poached quail eggs pickled tomatillos and Guzman s spiced yogurt sauce Why Happy The pair of quail yolks Muir explained put him in mind of a smiley face We re still getting under way here Another must is Órale s queso flameado a kind of Mexican fondue of Chihuhuan and Oaxaqueño cheeses served with tortilla chips We wolfed down the 8 camionero truck driver variation bolstered with chorizo and crisp potato bits sautéed with onions and cream You could make a meal of Órale s starters warned Muir in a major understatement But then you d miss our meaty entrées And that would be a shame Like Órale s produce and seafood meat is sourced in New Jersey Meaty roasted lamb ribs were sparked by a piquant tamarind chili glaze Dinosaurio named for its massive bone is a slab of grilled short rib with deep beef flavor and a perky tomatillo and tomato sauce Organic pollo con mole is lavished with Guzman s Jarocha mole from Veracruz Though made with dark chocolate like the more familiar Puebla style Órale s Jarocha mole made with hazelnuts almonds figs and raisins is not overpowering like black mole from Puebla can be Muir noted Flan is the

    Original URL path: http://njmonthly.com/articles/restaurant-reviews/orale-mexican-kitchen/ (2016-02-11)
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  • Battello
    know which cheeses were in that night s cheese platter and never bothered to find out The kitchen too was inconsistent Salads were either undersalted or oversalted Buttermilk baked chicken breast with pesto crust was seriously overcooked on one visit On a second the meat was moist and juicy but the skin was flaccid Both times though the generous portion of creamy polenta delighted as did the sautéed spinach and orange glazed carrots Butter poached lobster tail with pork belly was poorly executed on one visit the tail small and bland the belly hard and dry in spots Weeks later the entire dish was on target including the crispy couscous cake that had not been crispy the first time Pancetta wrapped scallops were spectacular on both tries but their swoosh of toasted almond purée was oversalted one time just right the next Yet there was much smooth sailing Enjoyable starters included steamed mussels with fregola and sweet onion in a spicy harissa sauce delicate rock shrimp polpette meatballs with burrata shaved celery heart and Meyer lemon aioli and grilled octopus with green olive tapenade and shaved sunchokes brightened with tomato vinegar In a phone call after our visits DePersio cited Battello s tuna rollatini as an example of Italian without borders He covers a long thin slice of raw sushi grade yellowfin with shaved fennel and cucumber matchsticks rolls it up places it on a smear of avocado mousse and serves it with a bright yuzu sesame vinaigrette Vivid balanced flavors contrasting textures a clear winner Among entrées skate wing in a delicate rice crust came with perfectly textured fava bean risotto and a foamy mushroom soy broth Pignoli crusted halibut braised in pancetta broth was marvelous on a bed of English peas snow peas and finely cut asparagus and carrots with Hershey s Kiss shaped pipings of creamy parsnip purée The kitchen also produced a juicy grilled flatiron steak with flavorful herbed fingerling potatoes and a dab of red shallot confit The hiring of Joseph Gabriel in May lifted desserts considerably Jasmine tea panna cotta previously dull came to life with brandied cherries cherry granita and vanilla meringue kisses Fresh blueberry parfait with Amaretto sabayon and crunchy almond crumble was terrific The menu said it came with toasted almond ice cream It arrived with no ice cream but it didn t matter The dish was complete without it Battello has assembled a talented team None however have run anything as big as Battello They seem to have righted their ship and set it on a promising course We are cautiously optimistic they can keep it going in the right direction Click to enlarge images Grilled octopus with green olive tapenade Pignoli crusted halibut with summer vegetables braised in pancetta broth Executive chef Ryan DePersio in the main dining room Restaurant Details Cuisine Type European Italian Price Range Expensive Get Directions Battello 502 Washington Blvd Jersey City NJ 07310 201 798 1798 http www battellojc com home Hours LUNCH Monday

    Original URL path: http://njmonthly.com/articles/restaurant-reviews/battello/ (2016-02-11)
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