There is absolutely no question that the BernardsInn
is one of the most romantically imbued culinary experiences the Garden State
has to offer... Your visit will commence with valet parking and a walk through
the tastefully appointed European-style lobby. Following a pleasurable libation
in the clubby piano bar, you will undoubtedly be escorted to the rear dining
room, an elegant accommodation replete with classic coffered ceiling,
discriminating collection of oil paintings, large stone fireplace, meticulous
selection of greenery, and sea of snowy white napery. And you need not fear, in
the midst of such ambient amenities, that the kitchen's reach will exceed its
grasp. Chef Corey Heyer's contemporary American cuisine is, like the
sophisticated surroundings, stylish but decidedly understated. To begin your
evening at table, nothing matches the sensuously silky texture of Hudson Valley
foie gras in the loving embrace of sweet corn pancakes and a provocative
quince sauce. Entrées include crispy North Atlantic halibut kissed by lemon
caper butter and Colorado loin of lamb garnished with pole beans, mango chutney,
and a savory jus. The award-winning wine list will add immeasurably to
your extraordinary dining experience.
BLACK DUCK ON SUNSET
1 Sunset Boulevard
West Cape May, NJ
(609) 898-0100
Chef/owner Christopher Hubert, also the new proprietor of
Godmother's just a few doors away, has transformed the old Peaches at Sunset
into a bright, breezy, and tastefully unencumbered series of crisp white rooms
adorned with classic black and white photographs. But the most significant
metamorphoses have taken place in the kitchen. Mr. Hubert and his able chef de
cuisine, Chris Crookston, have made dining at the Black Duck a truly
memorable and exciting gastronomic experience. The creative American fare with
international accents entices... intrigues... but never overwhelms. You may wish to
begin with the orange almond salad gently caressed by honey lavender
vinaigrette or, perhaps, the more exotic tempura shrimp and vegetables
accompanied by miso soup and hot mustard. Main courses are no less superlative:
pan-roasted salmon on an island of sweet potato purée surrounded by seductive
ginger red wine nage; jumbo lump crab cakes adorned with Yukon gold
potatoes; grilled New York strip with an impossible to resist house-made steak
sauce. The excellent homemade desserts are also up to the mark. Having just
completed its sophomore season, the Black Duck has already established
itself as one of the Cape May area's premier dining destinations. BYOB.
THE CHOPHOUSE
4 South Lakeview Drive
Gibbsboro, NJ
(856) 566-7300
Situated on picturesque Paintworks Lake, The Chophouse
is a far cry from the typical dark and murky, testosterone-driven décor of most
standard steak emporiums. Faux brick walls and mission-accented woodwork
predominate, along with plush leather booths and a lively bar/lounge that has
become the newest "in" spot for the area's Porsche/Lexus/Mercedes/BMW set.
Among the starters, seafood is the name of the game. The New Orleans blackened
shrimp arrive at table in a mini cast-iron skillet accompanied by a ramekin of
sweet pepper remoulade sauce. And the jumbo lump crab puffs -- four sweet and
succulent nuggets presented with a first-rate house-made tartar sauce -- are
also highly recommended. When it comes to entrées, red meat is definitely the
kitchen's strong suit. The 14-ounce New York sirloin is lavishly textured yet
mouthwateringly tender and gushing with flavor. And the 12-ounce center-cut
filet mignon is pure velvet and possesses infinitely more character than do
most representatives of this particular genre. Majoring in red wines,
particularly cabernets, the wine list is both impressive and reasonably priced.
FAT KAT
201 Main Street
Little Ferry, NJ
(201) 814-0234
The venue may strike you as a bit on the iffy side -- the Kat
cozies up to a chicken and rib joint and Suds 'R Us coin laundry -- but don't be
fooled; once across the threshold, you've entered a galaxy far, far away. The
interior boasts soft lighting & equally soft jazz, walls adorned with
original artwork, and a blazing fireplace in winter. And chef/proprietor
Antonio R. Goodman, former sous chef at Café Panache in Ramsey, keeps his
ever-expanding clientele happy with generous portions of reasonably priced, casually
sophisticated New American cuisine. Preludes are particularly noteworthy and
demonstrate both flair and finesse. If Mr. Goodman has a signature dish, it is
undoubtedly his incomparable warm duck and wild mushroom strudel. Another
worthy contender is the chef's take on the classic BLT, his PBLT, tiers of
roasted portobello, arugula, tomato, and a crunchy crouton drizzled with
vibrant hickory-smoked bacon/shallot vinaigrette. Entrée-wise, the hanger
steak, sensuous and succulent, is anointed with an extraordinary homemade
sauce. For dessert, nothing beats the pure decadence of the peanut
butter-chocolate mousse crunch cake garnished with chocolate ice cream. BYOB.
49 NORTH MAIN
49 North Main Street
Lambertville, NJ
(609) 397-5990
You enter via the side door, traversing a trellised
courtyard, which, in warmer weather, is alive with patrons enjoying the
pleasures of al fresco dining. But the interior is also quite inviting.
Here you discover warm terra-cotta-style walls adorned with the work of local
photographers, cathedral ceiling, and crisp white napery. The space is
diminutive and cozy, seating approximately thirty-two patrons; bright and
cheery by day, it turns softly romantic once twilight descends and the lights
are turned low. Pleasant the surroundings may be, but it is the moderately
priced New American cuisine prepared by Bob & Lynn Willis, both graduates
of the CIA, that is responsible for 49 North Main's enviable rate of recidivism. If you're adventurous of spirit, start things off with the "Chef's
Whim," a tempting triptych of whatever treasures may strike his/her fancy on a
given evening. But if you're feeling more down-home, the farmers' market soup --
a heady broth awash with vegetables, macaroni, and dash of basil pesto -- might
be just the ticket. Main courses continue down the same easygoing path as the
appetizers: pan-seared calf's liver smothered with onions, New York sirloin in
the company of killer mashed potatoes, and an incredibly addictive
old-fashioned macaroni and cheese. Desserts, all made in-house, are equally
agreeable... Try the chocolate walnut brownie or, when it is available, the
scrumptious pineapple upside-down cake. BYOB.
MISTO
1990 Route 70
Village Walk Shopping Center
Cherry Hill, NJ
(856) 751-1711
Misto is modern and sophisticated and, as an added
attraction, boasts al fresco dining in warmer weather. The interior --
replete with black ceiling, black lacquered tables, black high-back banquettes,
and polished hardwood floors -- feels more like SoHo than South Jersey.
Cuisine-wise, Misto serves up some of the most memorable French/Italian
fare it has ever been my pleasure to ingest. Executive chef Alex Capasso and
his chef de cuisine, William Connelly, strike just the proper chord between the
customary and the creative. The handmade potato gnocchi caressed by a buttery
tomato-basil infusion and sprinkled with fine herbs comprises the perfect
prelude. The Arborio rice-encrusted scallops are positively hedonistic. Equally
tempting is the fricassee of Prince Edward Island mussels artistically arranged
around an epicentral pool of rich natural jus. Entrées include such
crowd pleasers as intertwined strips of lamb tenderloin and goat cheese ravioli
enveloping a nucleus of sautéed spinach; pan-seared yellowfin tuna garnished
with salade niçoise and Roma tomato vinaigrette; and an alluring
Napoleon of paillard of veal consummated with an assertive merlot sauce. Since Misto's
menu changes seasonally, several of the items mentioned here may no longer be
in permanent residence; on the other hand, they may very well put in timely
guest appearances as daily specials. Whatever the choices or season of the
year, however, this is one restaurant that will surely not disappoint. BYOB.
This establishment's December 2003 debut was much
anticipated, as chef/proprietor Nunzio Patruno was, for many years, the power
behind the stove at the fashionable Monte Carlo Living Room, a highly rated
upscale Italian outpost on Philadelphia's South Street. Decoratively and
gastronomically, his current venture is infinitely more casual in scope.
Tariffs are also firmly planted on trattoria terra firma; although, a
few daily specials do hit the $30.00 mark. Among the starters, the braised
rabbit swimming in a rich, soul-satisfying hunter's stew surrounded by sensuous
ribbons of homemade pappardelle noodles (also available as a main course) is outstanding.
And the very same may be said for the tender slices of veal sausage, broccoli
rabe, and cannelloni beans bathed in a lively tomato broth. This is Mr. Patruno
at his very best... imbuing homey Italian classics with his own unique brand of
cosmopolitan culinary charm. When it comes to entrées, the piscatorial
pleasures are legion: pan-seared red snapper in the passionate embrace of a
lusty livornese sauce; beautifully seared pepper-encrusted sushi-grade tuna
endowed with an invigorating balsamic reduction; moist and succulent branzino,
filleted tableside, bathed in its own natural herb juices and finished with an
elegant butter sauce. And carnivores may revel in the rack of lamb marinated in
a Barolo wine reduction, sprinkled with fresh herbs, and grilled to a
right-on-the-money medium rare. When it comes to desserts, Mr. Patruno likes to
keep his hand in. Be sure to sample his tiramisù or mille fogi, crisp
puff pastry permeated with vanilla custard, whipped cream, and luscious morsels
of seasonal fruit. A thoroughly enjoyable dining experience. The only drawback
is the noise, which can be formidable. BYOB.
PALACE OF ASIA
540 Lawrence Square Boulevard South
Lawrenceville, NJ
(609) 689-1500 www.palace-of-asia.com
This charming restaurant is tasteful and subdued, chic and
elegant of line and sophisticated of tone. The main dining area soothes the eye
with a placid profusion of blues, browns & beiges and the sinuous
sensuality of classically curvaceous banquettes. And the cuisine is in perfect
harmony with the décor: demonstrative yet demure, a beguiling gestalt of
aromas, tastes, and textures. Vegetarian specialties, the pride of southern India,
are all first-rate choices. Several personal favorites include: bhartha,
roasted eggplant simmered with green peas & tomatoes and jazzed up with
ginger and garlic; aloo gobhi, cauliflower and potatoes in the company
of onions, tomatoes, and seasonings; and daal makhani, black beans and
lentils simmered in cream and anointed with just a touch of butter, onion,
ginger, and garlic. Lamb is also a consistent winner, as is the chicken makhani,
tandoor-baked with a decidedly Oriental flair. Among the homemade breads, I am
particularly partial to naan, traditional tandoor-baked white bread, and
puri, which is deep fried and "balloon puffed." Kulfi, authentic
Indian ice cream flavored with pistachio and cashew nuts, is pure delight; and
the badam halwa, roasted crushed almonds commingled with sugar, homemade
butter, and accompanied by vanilla ice cream, is hardly diet food but
exceedingly difficult to resist. Palace of Asia also offers a compact
wine list to complement your meal.
Sequestered away between a kosher restaurant and a tiny
Chinese chophouse in the Cobblestone Village shopping center, Piccola Italia
was originally a mom-and-pop Neapolitan nirvana majoring in marinara and garbed
in red-and-white-checkered tablecloths. The current chef/proprietor, however,
CIA grad Brian Gualtieri, has transformed the restaurant into a casually
elegant dining establishment embellished with colorful murals, imported tiles,
and fetching floral arrangements. And while the decorative alterations are
quite becoming, it is the superior quality of the cuisine that has captured the
attention of the culinary cognoscenti. Indeed, Mr. Gualtieri has assembled an
impressive array of innovative Italian offerings complemented by occasional
international dots and dashes. Traveling the more traditional route, you may
start things off with a heady pasta e fagioli or vogole e cozze marechiaro,
plump clams and mussels swimming in a sensuous white wine broth. The undeniable
star of the show, however, is clearly more cosmopolitan of composition: the
extraordinary grilled shrimp and soba noodle salad (see photograph). Topping my
list of entrées is the swordfish livornese, benchmark zuppa di pesce,
and grilled New York strip steak accompanied by roasted Yukon gold potatoes,
Gorgonzola creamed spinach, and a consummatory truffle jus. Piccola
Italia isn't terribly easy to find... but it is well worth the effort. Once
you've succumbed to its considerable culinary charms, this (relatively)
undiscovered jewel is certain to woo you back again and again. BYOB.
Presided over by Afrim Berisha and members of his family --
the same management team that brings you the ever-popular Aquila in New
Providence -- this stately and elegant eatery has succeeded in significantly
raising the bar for fine dining in the central New Jersey area. The interior is
Tuscanesque in tone and resonates with the subtle, pervasive romanticism of a
small European hotel. The menu is a reasonably compact chronicle; executive chef
Eric Gomez gives you just enough choices to whet the appetite without causing a
cerebral meltdown. If you enjoy clams, I would urge you to start things off
with the littlenecks simmered in a sea redolent of garlic and tomato. The baby
spinach salad adorned with generous chunks of Gorgonzola cheese, pear slices,
and a host of candied walnuts also has a great deal to recommend it. And even
if it is not to be found on the regular menu or listed among the daily
specials, the kitchen can usually whip up the duck confit... and it is
well worth a pointed inquiry. Main courses demonstrate the same care in
preparation and presentation as do their predecessors. The striped bass is pan
seared, its natural essences mellifluously mated with a seductive artichoke and
root vegetable pesto sauce. The braised lamb shank paired with an addictive
mound of truffle whipped potatoes is simply incomparable... ditto the veal
tenderloin and grilled filet mignon paired with colcannon potatoes and Savoy
cabbage. Desserts, like their antecedents, show a definitive sense of style. If
you enjoy exceptional cuisine served in warm, romantic surroundings with
impeccable service, Tre Vigne is certain to meet -- and exceed -- your
lofty expectations.
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discriminating collection of oil paintings, large stone fireplace, meticulous
selection of greenery, and sea of snowy white napery. And you need not fear, in
the midst of such ambient amenities, that the kitchen's reach will exceed its
grasp. Chef Corey Heyer's contemporary American cuisine is, like the
sophisticated surroundings, stylish but decidedly understated. To begin your
evening at table, nothing matches the sensuously silky texture of Hudson Valley
foie gras in the loving embrace of sweet corn pancakes and a provocative
quince sauce. Entrées include crispy North Atlantic halibut kissed by lemon
caper butter and Colorado loin of lamb garnished with pole beans, mango chutney,
and a savory jus. The award-winning wine list will add immeasurably to
your extraordinary dining experience.
Chef/owner Christopher Hubert, also the new proprietor of
Godmother's just a few doors away, has transformed the old Peaches at Sunset
into a bright, breezy, and tastefully unencumbered series of crisp white rooms
adorned with classic black and white photographs. But the most significant
metamorphoses have taken place in the kitchen. Mr. Hubert and his able chef de
cuisine, Chris Crookston, have made dining at the Black Duck a truly
memorable and exciting gastronomic experience. The creative American fare with
international accents entices... intrigues... but never overwhelms. You may wish to
begin with the orange almond salad gently caressed by honey lavender
vinaigrette or, perhaps, the more exotic tempura shrimp and vegetables
accompanied by miso soup and hot mustard. Main courses are no less superlative:
pan-roasted salmon on an island of sweet potato purée surrounded by seductive
ginger red wine nage; jumbo lump crab cakes adorned with Yukon gold
potatoes; grilled New York strip with an impossible to resist house-made steak
sauce. The excellent homemade desserts are also up to the mark. Having just
completed its sophomore season, the Black Duck has already established
itself as one of the Cape May area's premier dining destinations. BYOB.
THE CHOPHOUSE
Situated on picturesque Paintworks Lake, The Chophouse
is a far cry from the typical dark and murky, testosterone-driven décor of most
standard steak emporiums. Faux brick walls and mission-accented woodwork
predominate, along with plush leather booths and a lively bar/lounge that has
become the newest "in" spot for the area's Porsche/Lexus/Mercedes/BMW set.
Among the starters, seafood is the name of the game. The New Orleans blackened
shrimp arrive at table in a mini cast-iron skillet accompanied by a ramekin of
sweet pepper remoulade sauce. And the jumbo lump crab puffs -- four sweet and
succulent nuggets presented with a first-rate house-made tartar sauce -- are
also highly recommended. When it comes to entrées, red meat is definitely the
kitchen's strong suit. The 14-ounce New York sirloin is lavishly textured yet
mouthwateringly tender and gushing with flavor. And the 12-ounce center-cut
filet mignon is pure velvet and possesses infinitely more character than do
most representatives of this particular genre. Majoring in red wines,
particularly cabernets, the wine list is both impressive and reasonably priced.
The venue may strike you as a bit on the iffy side -- the Kat
cozies up to a chicken and rib joint and Suds 'R Us coin laundry -- but don't be
fooled; once across the threshold, you've entered a galaxy far, far away. The
interior boasts soft lighting & equally soft jazz, walls adorned with
original artwork, and a blazing fireplace in winter. And chef/proprietor
Antonio R. Goodman, former sous chef at Café Panache in Ramsey, keeps his
ever-expanding clientele happy with generous portions of reasonably priced, casually
sophisticated New American cuisine. Preludes are particularly noteworthy and
demonstrate both flair and finesse. If Mr. Goodman has a signature dish, it is
undoubtedly his incomparable warm duck and wild mushroom strudel. Another
worthy contender is the chef's take on the classic BLT, his PBLT, tiers of
roasted portobello, arugula, tomato, and a crunchy crouton drizzled with
vibrant hickory-smoked bacon/shallot vinaigrette. Entrée-wise, the hanger
steak, sensuous and succulent, is anointed with an extraordinary homemade
sauce. For dessert, nothing beats the pure decadence of the peanut
butter-chocolate mousse crunch cake garnished with chocolate ice cream. BYOB.
courtyard, which, in warmer weather, is alive with patrons enjoying the
pleasures of al fresco dining. But the interior is also quite inviting.
Here you discover warm terra-cotta-style walls adorned with the work of local
photographers, cathedral ceiling, and crisp white napery. The space is
diminutive and cozy, seating approximately thirty-two patrons; bright and
cheery by day, it turns softly romantic once twilight descends and the lights
are turned low. Pleasant the surroundings may be, but it is the moderately
priced New American cuisine prepared by Bob & Lynn Willis, both graduates
of the CIA, that is responsible for 49 North Main's enviable rate of recidivism. If you're adventurous of spirit, start things off with the "Chef's
Whim," a tempting triptych of whatever treasures may strike his/her fancy on a
given evening. But if you're feeling more down-home, the farmers' market soup --
a heady broth awash with vegetables, macaroni, and dash of basil pesto -- might
be just the ticket. Main courses continue down the same easygoing path as the
appetizers: pan-seared calf's liver smothered with onions, New York sirloin in
the company of killer mashed potatoes, and an incredibly addictive
old-fashioned macaroni and cheese. Desserts, all made in-house, are equally
agreeable... Try the chocolate walnut brownie or, when it is available, the
scrumptious pineapple upside-down cake. BYOB.
Misto is modern and sophisticated and, as an added
attraction, boasts al fresco dining in warmer weather. The interior --
replete with black ceiling, black lacquered tables, black high-back banquettes,
and polished hardwood floors -- feels more like SoHo than South Jersey.
Cuisine-wise, Misto serves up some of the most memorable French/Italian
fare it has ever been my pleasure to ingest. Executive chef Alex Capasso and
his chef de cuisine, William Connelly, strike just the proper chord between the
customary and the creative. The handmade potato gnocchi caressed by a buttery
tomato-basil infusion and sprinkled with fine herbs comprises the perfect
prelude. The Arborio rice-encrusted scallops are positively hedonistic. Equally
tempting is the fricassee of Prince Edward Island mussels artistically arranged
around an epicentral pool of rich natural jus. Entrées include such
crowd pleasers as intertwined strips of lamb tenderloin and goat cheese ravioli
enveloping a nucleus of sautéed spinach; pan-seared yellowfin tuna garnished
with salade niçoise and Roma tomato vinaigrette; and an alluring
Napoleon of paillard of veal consummated with an assertive merlot sauce. Since Misto's
menu changes seasonally, several of the items mentioned here may no longer be
in permanent residence; on the other hand, they may very well put in timely
guest appearances as daily specials. Whatever the choices or season of the
year, however, this is one restaurant that will surely not disappoint. BYOB.
gastronomically, his current venture is infinitely more casual in scope.
Tariffs are also firmly planted on trattoria terra firma; although, a
few daily specials do hit the $30.00 mark. Among the starters, the braised
rabbit swimming in a rich, soul-satisfying hunter's stew surrounded by sensuous
ribbons of homemade pappardelle noodles (also available as a main course) is outstanding.
And the very same may be said for the tender slices of veal sausage, broccoli
rabe, and cannelloni beans bathed in a lively tomato broth. This is Mr. Patruno
at his very best... imbuing homey Italian classics with his own unique brand of
cosmopolitan culinary charm. When it comes to entrées, the piscatorial
pleasures are legion: pan-seared red snapper in the passionate embrace of a
lusty livornese sauce; beautifully seared pepper-encrusted sushi-grade tuna
endowed with an invigorating balsamic reduction; moist and succulent branzino,
filleted tableside, bathed in its own natural herb juices and finished with an
elegant butter sauce. And carnivores may revel in the rack of lamb marinated in
a Barolo wine reduction, sprinkled with fresh herbs, and grilled to a
right-on-the-money medium rare. When it comes to desserts, Mr. Patruno likes to
keep his hand in. Be sure to sample his tiramisù or mille fogi, crisp
puff pastry permeated with vanilla custard, whipped cream, and luscious morsels
of seasonal fruit. A thoroughly enjoyable dining experience. The only drawback
is the noise, which can be formidable. BYOB.
This charming restaurant is tasteful and subdued, chic and
elegant of line and sophisticated of tone. The main dining area soothes the eye
with a placid profusion of blues, browns & beiges and the sinuous
sensuality of classically curvaceous banquettes. And the cuisine is in perfect
harmony with the décor: demonstrative yet demure, a beguiling gestalt of
aromas, tastes, and textures. Vegetarian specialties, the pride of southern India,
are all first-rate choices. Several personal favorites include: bhartha,
roasted eggplant simmered with green peas & tomatoes and jazzed up with
ginger and garlic; aloo gobhi, cauliflower and potatoes in the company
of onions, tomatoes, and seasonings; and daal makhani, black beans and
lentils simmered in cream and anointed with just a touch of butter, onion,
ginger, and garlic. Lamb is also a consistent winner, as is the chicken makhani,
tandoor-baked with a decidedly Oriental flair. Among the homemade breads, I am
particularly partial to naan, traditional tandoor-baked white bread, and
puri, which is deep fried and "balloon puffed." Kulfi, authentic
Indian ice cream flavored with pistachio and cashew nuts, is pure delight; and
the badam halwa, roasted crushed almonds commingled with sugar, homemade
butter, and accompanied by vanilla ice cream, is hardly diet food but
exceedingly difficult to resist. Palace of Asia also offers a compact
wine list to complement your meal.
extraordinary grilled shrimp and soba noodle salad (see photograph). Topping my
list of entrées is the swordfish livornese, benchmark zuppa di pesce,
and grilled New York strip steak accompanied by roasted Yukon gold potatoes,
Gorgonzola creamed spinach, and a consummatory truffle jus. Piccola
Italia isn't terribly easy to find... but it is well worth the effort. Once
you've succumbed to its considerable culinary charms, this (relatively)
undiscovered jewel is certain to woo you back again and again. BYOB.
Tuscanesque in tone and resonates with the subtle, pervasive romanticism of a
small European hotel. The menu is a reasonably compact chronicle; executive chef
Eric Gomez gives you just enough choices to whet the appetite without causing a
cerebral meltdown. If you enjoy clams, I would urge you to start things off
with the littlenecks simmered in a sea redolent of garlic and tomato. The baby
spinach salad adorned with generous chunks of Gorgonzola cheese, pear slices,
and a host of candied walnuts also has a great deal to recommend it. And even
if it is not to be found on the regular menu or listed among the daily
specials, the kitchen can usually whip up the duck confit... and it is
well worth a pointed inquiry. Main courses demonstrate the same care in
preparation and presentation as do their predecessors. The striped bass is pan
seared, its natural essences mellifluously mated with a seductive artichoke and
root vegetable pesto sauce. The braised lamb shank paired with an addictive
mound of truffle whipped potatoes is simply incomparable... ditto the veal
tenderloin and grilled filet mignon paired with colcannon potatoes and Savoy
cabbage. Desserts, like their antecedents, show a definitive sense of style. If
you enjoy exceptional cuisine served in warm, romantic surroundings with
impeccable service, Tre Vigne is certain to meet -- and exceed -- your
lofty expectations.