DiningOut New Jersey - Spring 2019

NEW JERSEY 

BERGEN/HUDSON 

Spring 2019 

t h e g r e a t r e s t a u r a n t s o f b e r g e n / h u d s o n 

EATERTAINMENT 

A Night Out at City Perch Kitchen + Bar and iPic Theater 

PAGE 36 

YOUR GUIDE TO NEW JERSEY BERGEN/HUDSON FOOD CULTURE 

20 :: In the kitchen with a “Rachael Ray” show alum 

44 :: A look inside the new Barrymore Film Center 

50 :: DIY cooking tips and recipes from the area’s finest 

$4.95 

DISPLAY UNTIL 06/01/19

PUBLISHER’Snote 

the great restaurants of bergen/hudson 

560 Sylvan Avenue, 3rd Floor, Englewood Cliffs, NJ 07632 

(ph) 201.541.6500 :: (fax) 201.541.5506 :: diningout.com 

Paul Turpanjian and 

Chef Sherry Yard 

Hello and welcome to another issue of DiningOut Magazine! I am currently writing 

this during the polar vortex that has hit our area, and by the time you’re reading 

this, we’ll all be glad spring has sprung! 

In this issue’s cover story, on page 36, we highlight City Perch, a personal favorite 

of mine. Their food is excellent and the menu diverse. I was thrilled to meet 

iPic Entertainment C.O.O. and celebrity chef, Sherry Yard. Many of you foodies 

know chef Yard from her involvement with various food shows. If you have been 

fortunate enough to experience the luxurious iPic Theater, which is right above 

City Perch, you may even recognize her from the short films before your movie. 

Not only is she a top chef (James Beard Award-winning, I might add!), she is as 

sweet as the delectable desserts she prepares. 

Another heavy hitter in the celebrity food world is Bergen County’s own Jeanette 

Donnarumma. Not only is she a great cook and food blogger, Donnarumma is 

the senior culinary producer on “Rachael Ray” and has her own YouTube channel, 

“Does This Work!?” Jeanette recently spoke with us about her exciting food 

journey, both at work and at home (page 56). 

In our Across the River section, we visited the newly opened Maison Vivienne run 

by acclaimed father and son team, chefs Victor and Johnny Pastuizaca (page 26). 

The duo has successfully brought their magic from their Hampton’s location to 

Manhattan. We also enjoyed the Lincoln Center production of “My Fair Lady.” On 

page 34 we spoke with Harry Hadden-Paton about his role in this classic story. 

Back in Jersey, we caught up with former golf pro and funnyman David Feherty, 

who will be performing at bergenPAC in April (page 64). We also previewed the 

Barrymore Film Center in Fort Lee, the birthplace of the motion picture industry 

(page 44). Another local favorite in the spotlight this issue is Joe Iurato. Handling 

the wine duties at The River Palm in Edgewater, Iurato gives us his insight to 

some of the best wines of the year and how to pair them on page 48. 

If you feel like a smoke before, after, or during dinner, make a visit to The Brick 

House in Wyckoff, one of only two grandfathered cigar bars in Bergen allowed to 

serve food. They also have a cigar shop across the street run by manager Eddie 

Edone. My best friend Ray Chabot is a member, and you couldn’t find a nicer 

bunch of guys to light up with (page 22). 

We have lots of great new recipes in our DIY section, starting on page 50, 

which is growing with each issue. Please support some of our favorite gourmet 

food markets! 

PUBLISHER 

Paul Turpanjian 

pturpanjian@diningout.com 

BUSINESS DEVELOPMENT/ 

EVENT COORDINATOR 

Anchal Jain 

ajain@diningout.com 

ADVERTISING SALES EXECUTIVES 

Linda T. Barba 

lbarba@diningout.com 

Erik Braunstein 

ebraunstein@diningout.com 

Bonnie Glogover 

bglogover@diningout.com 

ADMINISTRATIVE COORDINATOR 

Joanne Gianatiempo 

jgianatiempo@diningout.com 

PRODUCTION COORDINATOR 

Raymond Chabot 

LEAD MARKET EDITOR 

Lianna Albrizio 

lalbrizio@diningout.com 

WRITERS 


Jessica D’Amico 

Nicole Israel 

Melissa Sorge 

Emily Weikl 

CONTRIBUTING PHOTOGRAPHERS 


Greyly Boscan 

Seth Litroff 

Joan Marcus 

David Radney 

Emily Rieger 

Jennifer Sutton Photography 

Paul Turpanjian 

Published Internationally by Pearl Publishing Media Group 

ph 303.659.4020 :: 1660 Gilpin Street :: Denver, CO 80218 

PUBLISHER/EDITORIAL DIRECTOR Josh Dinar :: josh@diningout.com 

PUBLISHER/DIRECTOR OF SALES Geoff Smith :: gsmith@diningout.com 

PUBLISHER/DIRECTOR OF OPERATIONS Jeff Suskin :: jeffsuskin@diningout.com 

MANAGING EDITOR 

Morgan Carter 

mcarter@diningout.com 

EDITORS 

Peyton Garcia 

pgarcia@diningout.com 

Elizabeth Liberatore 

eliberatore@diningout.com 

ACCOUNTING 

Layla Ebersole 

accounting@diningout.com 

PUBLISHING REPRESENTATIVE 

Elisha Ostmeyer 

elisha@diningout.com 

SENIOR ART DIRECTOR 

Michelle M. Gutierrez 

mgutierrez@diningout.com 

ASSOCIATE GRAPHIC DESIGNER 

Catherine Colosia 

ccolosia@diningout.com 

CIRCULATION MANAGER 

Fred Noelke 

LEGAL, ACCOUNTING, & 

BUSINESS MANAGEMENT 

Law Offices of William L. Abrams, Esq. 

Abrams Garfinkel Margolis Bergson, 

LLP Bill Abrams 

New York: 212.201.1170 

Los Angeles: 310.300.2900 

READERS 

We would love your feedback! Any great dining experiences, any of your 

favorite restaurants missing from the guide, any suggestions for the next issue, 

subscriptions … anything at all, please contact us by phone, mail, or email. 

WRITERS 

Got a great idea for a food-related story? We’d love to hear about it. 

Queries should be sent to njeditor@diningout.com. 

RESTAURANTS AND ADVERTISERS 

For information regarding listing your restaurant or advertising in our next issue, please 

contact Paul Turpanjian at 201.541.6500 or pturpanjian@diningout.com. 

DiningOut magazines are presented by Pearl Publishing Media Group (PPMG). 

All contents are copyrighted 2018 by DiningOut Magazine, LLC, a division of PPMG. 

Paul Turpanjian, Publisher 

4

www.diningout.com 

5

FEATUREcontents spring 2019 

IN THE MIX 

10 

NEW IN TOWN 

We’ve got the scoop on 

what’s hot and happening 

this season 

Watermelon Owl by 

Jeanette Donnarumma 

14 

THE ASK 

What is one of your rudest 

encounters with a customer? 

16 

CASUAL DINING 

Kick back at these relaxed restos 

20 

IN THE KITCHEN WITH 

JEANETTE DONNARUMMA 

See what this “Rachael Ray” show 

alum is cooking up 

22 

LIGHT IT UP 

Destress at The Brick House 

Cigar Shop 

ACROSS THE RIVER 

26 

MAISON VIVIENNE 

French Provençal flavors come to the 

Upper East Side 

30 

SPRING IN THE CITY 

Explore what’s happening in the Big 

Apple this season 

34 

FROM “DOWNTON ABBEY” 

TO UPTOWN 

Harry Hadden-Paton of “My Fair 

Lady” wins American hearts 

36 

ON THE COVER: 

THE ULTIMATE DINNER AND 

A MOVIE EXPERIENCE 

A chat with Sherry Yard of City Perch 

Kitchen + Bar and iPic Entertainment 

44 

A SNEAK PEEK AT THE 

BARRYMORE FILM CENTER 

A history behind Fort Lee’s 

historical past 

48 

THE ART OF WINE 

Wine down with Joe Iurato 

50 

DIY GUIDE 

Tips on how to make your own 

culinary masterpiece from the area’s 

finest chefs 

62 

BOTTLES UP! 

Chakra owner introduces a limited 

edition bourbon 

DINNER AND SHOW 

64 

FEHERTY OFF TOUR! 

David Feherty at bergenPAC 

66 

BERGENPAC CALENDAR 

Check out what is on stage 

this season 

IN THE UPCOMING SUMMER ISSUE 

DIY AGAIN I’M GUESSING 

Keep an eye out for even more recipes and tips from experts about town 

SOMETHING 

What will go here? 

AND HERE TOO 

More text? 

6


7

RESTAURANTcontents 

spring 2019 

Sofia 

BERGEN :: 

69 Aldo’s Restaurant 

70 Annabella’s House 

of Mozzarella 

71 Avo’s Grill 

72 Biagio’s Ristorante 

73 The Brick House 

74 Brownstone Pancake Factory 

75 Cafe Panache 

76 Chakra 

77 Circolo Cucina di Napoli 

78 City Perch Kitchen + Bar 

81 Elia 

82 Fire and Oak 

83 Grissini 

84 GRK Grill & Bar 

85 La Taberna Steaks & Tapas Bar 

86 Lisa’s Mediterranean Cuisine 

87 Lolita’s Mexican Cantina 

88 Mado 

89 Maggiano’s Little Italy 

90 Martini Grill 

91 Meson Madrid 

92 Mezza 

95 The Oceanaire 

96 Picco Tavern 

97 Pier 115 Bar & Grill 

98 River House Chinese Cuisine 

99 The River Palm Terrace 

100 Rustica Lounge Bar & 

Restaurant 

101 Sanzari’s New Bridge Inn 

102 Sayola 

103 SEAK - Southeast 

Asian Kitchen 

104 The Sicilian Sun 

105 Sofia 

HUDSON :: 

109 Amanda’s 

110 Bareli’s 

111 Del Frisco’s Grille 

112 Dino and Harry’s 

113 Gringo’s 

114 Komegashi Too 

115 Liberty House Restaurant 

116 Patrona 

117 Rooftop at Exchange Place 

118 Ruth’s Chris Steak House 

119 Sabor 

79 Dong Bang Grill 

93 Morton’s 

106 Stony Hill Inn 

120 Waterside 

80 El Tango Argentina Grill 

94 Nanni Ristorante 

107 Tony Lip’s 

8

19191920192119221923192419251926192719281929 

193019 31193219 33193419 35193619 37193819391940 

19411942194319441945194619471948194919501951 

195219 53195419 55195619 5719581959196019 611962 

19631964196519661967196819691970197119721973 

197419751976197719781979 19801981198219831984 

19851986198719881989199019911992199319941995 

THE 

FIR 

19961997199819992000200120022003200420052006 

20072008200920102011201220132014201520162017 

2018201 9191919 20192119 22192319 24192519261927 

19281929193019311932193319341935193619371938 

193919 40194119 42194319 4419451946194719 481949 

19501951195219531 954195519561957195819591960 

196119 62196319 6419651966196719 68196919 701971 

19721973197419751976197719781979198019811982 

198319 84198519861987198819891990199119921993 

19941995199619971998199920002001200220032004 

100 ST 

C E L E B R A T I N G A C E N T U R Y O F S E R V I C E 

20052006200720082009201020112012201320142015 

20162017201820191919192019211922192319241925 

VISIT Otterstedt.com JOIN Facebook.com/OtterstedtInsurance 

CALL 201.227.1800 


9

inthemix 

new to new jersey 

The inside SCOOP 

on what’s HOT and 

HAPPENING this season 

BY TAYLOR KELLY 

Hudson & Co. 

10

Artichoke 

Basille’s Pizza 

HUDSON & CO. 

{3 Second Street, Jersey City; 201.685.7330; hudsonandconj.com} 

Fairly new to Jersey City’s breathtaking waterfront is Hudson & Co. The 300- 

seat gastropub with exposed brick and comfy booths offers a full bar, an 

indoor dining area, and a seasonal outdoor hangout, perfect for those balmy 

spring and summer nights. The menu is eclectic and diverse, meaning there’s 

something for everyone at the table. We’re talking sushi, burgers, steak, 

brick-oven pizza, and more! Popular dishes include the 40-day, dry-aged New 

York Strip and the crispy Portuguese octopus entrée. “We want this to be 

a place for everyone, not only for dietary needs but for any budget,” said 

director of operations Gregory Kane. 

SOMOS 

{185 River Road, North Arlington; 201.621.0899; somosnj.com} 

Somos translates to we are in Spanish, and for the owners of this new 

Latin restaurant with the same name, that means showing their colors—and 

tastes—proudly. “The availability of the space and our vision to transform it 

made for a perfect project for me and my family,” said owner and chef Juan 

Placencia. “We are inspired to present the world of Latin flavors in a creative 

and delicious way.” Some notable dishes at this 150-seat eatery include 

Locro Ravioli with butternut squash-filled pasta, wild shrimp, and a chupe 

reduction and the crowd-pleasing Cubano Flatbread: mojo-marinated pork, 

jamon serrano, and Monterey jack. 

ARTICHOKE BASILLE’S PIZZA 

{96 Hudson Street, Hoboken; artichokepizza.com} 

New York City’s wildly popular Artichoke Basille’s wants a slice of the 

action in Hoboken. “We searched for the perfect spot to open the first New 

Jersey Artichoke Pizza for over a year, and we finally found it,” said Premal 

Shanghvi, franchisee owner. “The historic district of Hoboken has a hip 

vibe and nightlife scene that is a great fit for the brand, while also being 

a popular area for Hoboken families, corporate businesses, and commuters 

who travel into Manhattan each day. We love that this spot has it all!” During 

your visit, order the signature Artichoke Pie. Tossed with a thick dough— 

the foundation for their special cream-based sauce—the pie is topped with 

artichokes, spinach, and a generous dusting of mozzarella cheese. 

NARU 

{754-B Franklin Avenue, Franklin Lakes; 201.904.2401 ext. 2; 

narusushihibachi.com} 

Welcome to Naru, Franklin Lake’s newest sushi and hibachi spot. In an 

atmosphere exuding an ultra-modern and industrial vibe, Naru’s modish 

environs can be enjoyed while sitting in the main dining room or perched 

at the hibachi station. Feast on signature dishes from the Franklin, made 

with tuna, salmon, yellowtail, avocado, cucumber, and crab meat served with 

wasabi mayo; or a hibachi combo of filet mignon and scallops served with 

homemade onion soup, a house green salad, a trio of shrimp, vegetables, 

hibachi noodle, white rice, homemade dipping sauce, plus a scoop of ice 

cream for dessert. Choosing to stay in for the night? Naru offers delivery to the 

surrounding area, so you can bring all the flavors of Japan right to your door. 

SGD DUBU 

{450 Hackensack Avenue No. 22, Hackensack; 201.342.0033; 

sgdrestaurant.com/hackensack} 

Korean restaurant chain, SGD DUBU, will open a fourth location later this 

year in Hackensack. Signature items include their tofu stew (Soondubu 

JJigae), bibimbap—a signature rice dish often accompanied by fried eggs 

and meat—and Korean barbecue entrées. Feeling creative? Roll up your 

sleeves and make your own delicious dish, adjusting your own portions of 

proteins and spice. 


11

inthemix 

HOUSE OF ‘QUE 

{500 Avenue at Port Imperial, Weehawken; 

201.706.8755; houseofque.com} 

No need to venture to Texas to enjoy 

some authentic Austin barbecue. Enter 

House of ‘Que. Raised in Texas, pitmaster 

Mike Rodriguez has more than 25 years of 

experience at the grill. While most people 

come for traditional items like brisket and 

pork ribs, there are plenty of other items 

on the menu that’ll whet all appetites. The 

Weehawken location, boasting picturesque 

views of the New York City skyline, sits 

across from the Port Imperial ferry. Stop in 

for happy hour to score discounted drafts, 

wines, and cocktails. 

PAOLO’S GOURMET FOOD 

SHOP AND RESTAURANT 

{48 Westwood Avenue, Westwood; 

201.497.6688; paolosgourmetshop.com} 

Paolo’s Gourmet promises to bring authentic 

Italian ingredients to New Jersey, and this new 

food shop/eatery delivers. Enjoy a gelato or 

coffee and pick up some ingredients to use 

in your own kitchen, like sea salt seasoning 

and white balsamic vinegar, all in one place. 

The bakery and deli are always freshly 

stocked with homemade items like eggplant 

Parmesan, asparagus frittata, and pistachio 

doughnuts. 

Photo Credit David Radney 

House of ‘Que 

MR. BARBECUE PLUS 

{150 Sylvan Avenue, Englewood Cliffs; 

201.816.9300; mrbbqplus.com} 

Korean barbecue, Mr. Barbecue, has reopened 

with a fresh new take in Englewood Cliffs. 

Welcome to Mr. Barbecue Plus. The restaurant 

will feature Korean barbecue dishes and 

Shabu-Shabu, which is a Japanese hot pot 

dish served with thinly-sliced meat and 

vegetables. Menu items include rib-eye, skirt 

steak, seafood stew, and cold sauce noodles. 

While dining, you can also enjoy wine, liquor, 

and beer from the drink menu. 

Osteria 

Crescendo 

Paolo’s Gourmet 

Food Shop 

and Restaurant 

Coming 

Soon 

OSTERIA CRESCENDO 

{36 Jefferson Avenue, Westwood; osteriacrescendo.com} 

Chef Robbie Felice announced his second restaurant opening, Osteria Crescendo, after the success of Viaggio in 

Wayne. The 90-seat Osteria Crescendo is slated to open this winter. The name is a symbol of Felice’s evolution 

as a chef. Although Osteria Crescendo will incorporate Felice’s signature cooking style, it will evoke a different 

vibe than Viaggio. “Osteria Crescendo’s design will be ultra modern and chic, which is contrast from the Tuscan 

farm concept of Viaggio,” explained Felice. Italian street food is the name of the game here, complemented with 

shareable plates like whole fish and large cuts of meat. Osteria Crescendo also has a liquor license and plans 

for a strong Italian craft cocktail program. The Italian street food small plates will be served at the bar. In the 

main dining room, guests will enjoy antipasto options, homemade pasta, family-style entreés, and dessert made 

by the in-house pastry chef. An outdoor dining area will provide additional seating just in time for summer. 

12


13

inthemix 

THE 

ASK 

What is one of your rudest encounters with a customer? 

YARDEN LEVINSON 

OWNER OF MEZZA RESTAURANT 

{20 Jefferson Avenue, Westwood; 201.722.8822; 

mezzawestwood.com} 

One time during a dinner rush, one of our waiters 

forgot to light a candle on a customer’s table. 

The customer started yelling and causing a scene, 

all over an unlit candle. Of course, we sincerely 

apologized, but it’s important to not sweat the 

small things! 

ROBBIE FELICE 

CHEF/PARTNER OF VIAGGIO RISTORANTE AND OSTERIA CRESCENDO 

{36 Jefferson Avenue, Westwood; 201.722.1900; osteriacrescendo.com} 

One Saturday night, a man was being extremely rude to a hostess. The man had a $100 gift 

card and did not want to use it and demanded that we give him cash for it. I tried being 

extremely nice to the man explaining that we don’t just give cash back for a gift card. He 

was screaming at me, “Look how busy you are, of course you have $100! Just give it to me!” 

By this point, he was ruining the dinners of the diners around him and making even more 

of a scene. I asked him to come back tomorrow morning, and I would give him the cash. 

This also didn’t work. It eventually got to a point where I asked him to go outside to finish 

our conversation. I literally had to push this man out the door. As I was finally able to get 

him outside, the whole dining room of Viaggio Ristorante began to clap and cheer! He was 

demanding to speak to the owner, screaming in my face while his wife was tugging on his 

arm telling him, “Let’s leave.” Eventually he left. On my way back inside, I was met with 

another round of applause. I went over to every table around where this issue took place 

and personally apologized. I also bought them all a dessert. 

CONNER TURPANJIAN 

CO-OWNER OF YOGART FROZEN YOGURT STUDIO 

{342 Old River Road, Edgewater; 201.941.0004; 

yogartfroyo.com} 

When customers come in, we gladly give samples 

to try our unique flavors. But some customers 

go too far and ask for too many samples. The 

most annoying sample they ask for? Vanilla. 

Vanilla? Really? 

14

ARIEL ESPEJO 

MANAGER OF EL TANGO ARGENTINA GRILL 

{22 North Van Brunt Street, Englewood; 201.408.2922; eltangoargentinagrill.com} 

The rudest was when a customer complained about the service charge on 

New Year’s Eve! They refused to pay the service charge that was for the 

server. How do I tell a server on New Year’s Eve that they did not want to 

tip him or her?! It has to be among my top three rudest encounters. 

LORI M. RUBINO 

GENERAL MANAGER OF STONY HILL INN 

{231 Polifly Road, Hackensack; 201.342.4085; stonyhillinn.com} 

It was Mother’s Day (a major holiday in the restaurant business), and a 

guest was looking for the manager. The gentleman was very upset and 

said that I should be embarrassed for charging $9 for a glass of wine. 

He said for $9 he could go to the liquor store and purchase an entire 

box of wine. His son apologized to me. 


15

inthemix 

Casual Dining 

BY EMILY WEIKL 

Bergen and Hudson Counties are home to some of the most upscale restaurants in the Garden 

State, but there’s no need to overlook them when it comes to a casual dinner out. Here is our list of 

top area eateries that are straight up 10s…but you don’t need to dress to the nines when you go. 

AMANDA’S RESTAURANT 

{908 Washington Street A, Hoboken; 

201.798.0101; AMANDASRESTAURANT.COM} 

Serving up American fare in an 18th century 

brownstone, Amanda’s Restaurant is a good 

choice for those seeking classic eats in a 

unique setting. Some of their casual brunch 

options include the Pain de Mie French Toast, 

Lobster Agnolotti, and Chicken Paillard with 

Grilled Herb Chicken Breast. On the early dinner 

menu, tour through entrées like Pan Seared Sea 

Bass, Spaghetti alla’Chitarra, and Crispy Duck 

Leg Confit. Dinner includes Steamed Lobster 

Dumplings, Market Oysters, and House-Made 

Duck Sausage. 

16 

Waterside 

BIAGIOS 

{299 Paramus Road, Paramus; 201.652.0201; 

BIAGIOS.COM} 

Biagios is an upscale eatery that has Italianinspired 

cuisine. On the lunch menu there are a 

variety of casual selections, including sandwiches 

from the Short Rib Grilled Cheese and the Philly 

Cheese Steak to the Smoked Pulled Pork and 

Sirloin Steak. Burgers are also popular with 

options like B's Blue, the BBQ Bacon & Egg, and 

the Truffle Burger made with truffeto provolone, 

grilled balsamic portabella, and caramelized 

onion. The Portabella is a great option for vegans. 

Biagio’s also has pasta that is made in-house 

with imported Italian flour. Some plates include 

Gnocchi Ragu, Linguine di Clams, and Lasagna 

Rollantini. They have a small plates concept 

which allows patrons to mix plates together to 

create their own personal combination entrée. 

Choose from the tangy Chicken Francese, the 

creamy Butternut Squash Branzino, or the Port 

Wine Seared Scallops.

BLUE EYES 

{525 Sinatra Drive, Hoboken; 201.683.6861; 

BLUEEYESHOBOKEN.COM} 

Take in the stunning Manhattan views as you 

peruse the menu at this established eatery serving 

Italian fare. Their antipasto includes Polenta Al 

Gorgonzola, Polpo Alla Mediterrania, and the 

Burrata Pugliese. Straight from the wood-fired 

oven, try the Pizza Napoleaneta with tomatoes, 

fresh buffalo mozzarella cheese, fresh basil, and 

extra virgin olive oil, or opt for the Diavola or 

the Melanzane, both fan favorites. Waterfront 

dining it may be, Blue Eyes is accomodating to all 

parties. “Even though we are on the water, we are 

a very family-friendly restaurant with great food 

options for everyone and a great view of New 

York skyline,” says owner Alessandro Galioto. 

CHART HOUSE 

{Lincoln Harbor Pier D-T, Weehawken; 

201.348.6628; CHART-HOUSE.COM} 

The Chart House is a high-end eatery that serves 

seafood, steak, and other eats on the waterfront. 

Kick the meal off right with some fun finger food 

like crab cakes and the Kim Chee Calamari. There 

are a few sandwiches to choose from on the lunch 

menu, including the Diner Burger, Chicken BLT, 

and the Crab Cake Sandwich. Succulent seafood 

entrées include the Mac Nut Mahi and the Lemon 

Herb Crusted Salmon. Gluten sensitive? Chart 

House has a seperate menu so that all can feast 

in harmony. 

HAVEN RIVERFRONT RESTAURANT AND BAR 

{2 Main Street, Edgewater; 201.943.1900; 

HAVENEDGEWATER.COM} 

Haven Riverfront serves New American fare with 

elegant skyline views. During the brunching hour, 

start with Chicken “Taco” Spring Rolls, Shrimp 

Tempura Crispy Rice Bites, or the Pretzel Crusted 

Fried Calamari. Feast on fufilling Benedicts that 

come in renditions like Short Rib and Hash Brown 

or Smoked Salmon Florentine. As for sandwiches, 

try the namesake Haven Burger, or opt for the 

Pulled Omaha Short Rib. On Haven’s main lunch 

menu, there are different kinds of fish, meats, and 

pasta including the Grilled Colorado Short Rib, 

Grilled Shrimp and Creamy Burrata Linguini, or 

Margherita Pizzeta. 

LIBERTY PRIME STEAKHOUSE 

{111 Montgomery Street, Jersey City; 

201.333.3633; LIBERTYPRIMESTEAKHOUSE.COM} 

Liberty Prime Steakhouse is an American-style 

restaurant that serves steak and seafood in a 

classic setting. On the brunch menu, there is 

Prince Edward Island Mussels, Steak Tartare, 

and the Breakfast Parfait, among other dishes. 

Stopping in during the afternoon? The lunch 

menu is extensive, ranging in seafood, meats, 

Biaggios 

Chart House 

soups, salads, and sandwiches. Liberty Prime also 

offers burgers, like The Liberty Burger, Chorizo 

Burger, and Bacon Blue Cheese Burger. Specials 

on the lunch menu include the Fish and Chips, 

Shepherd's Pie, and Baked Meatloaf. Liberty 

Prime Steakhouse offers an all around experience, 

for a number of price points. “A great restaurant 

experience must have excellent food that offers 

value for your money and yet is affordable,” says 

owner of Liberty Prime Steakhouse, Karl Halligan. 

SANZARI’S NEW BRIDGE INN 

{105 Old New Bridge Road, New Milford; 

201.692.7700; SANZARIS.COM} 

The New Bridge Inn is an Italian eatery influenced 

by global flavors. “At Sanzari’s New Bridge Inn, 

you’re getting fresh, delicious, home-style Italian 

food in an atmosphere that combines a friendly, 

cozy ambience with five-star service,” says owner 

Thomas Scuderi. “Here, everyone is family; it’s 

why NBI customers keep coming back.” For 

lunch, start with apps like the the Mozzarella di 

Bufala, Maple Smoked Bacon, or Calamari Fritte 

before diving into hearty entrées like the Chicken 

Sorrentino or Tilapia Francese. As for dinner, 

sharing is the best way to experience Sanzari’s. 

Shareable entrées include Linguine Vongole and 

Chicken Country Style. 

STONY HILL INN 

{231 Polifly Road, Hackensack; 201.342.4085; 

STONYHILLINN.COM} 

Stony Hill Inn serves Continental Italian fare in 

a historical farmhouse. With a lunch prix-fixe 

menu pleasantly priced at $20.18, dive into items 

like Chicken Parma Prosciutto, Pennette Vodka, 

and Four Cheese Ravioli. The main menu has 

appetizers such as Charred Grilled Octopus, Filet 

www.diningout.com 17

inthemix 

Mignon Carpaccio, and the Tuna Tartare. For main dishes, which 

range from salads to seafood and meats, try the Pappardelle 

Bolognese, Grilled Salmon, and Jumbo Shrimp. 

THE PICCO TAVERN 

{160 Prospect Avenue, Hackensack; 201.880.8750; 

PICCOTAVERN.COM} 

The Picco Tavern is a spacious venue in Hackensack that serves 

Italian fare. For starters, Picco’s recommends the Mussels Fra 

Diavolo to share. The menu dives into sections of salads, pizzas, 

meats, and pastas. Fan favorites include the Linguini Clam 

Sauce Sinatra, Grilled Scottish Salmon, and Capellini Crabmeat 

Serafino. Picco’s also has meals to share, such as the Imported 

Burrata Mozzarella, Pan-Roasted Octopus, and Clams Oreganata. 

Finish up the meal with desserts that span rich gelatos, with 

flavors like Vanilla Bean and Lemon Sorbet, to Molten Lava Cake. 

WATERSIDE RESTAURANT AND CATERING 

{7800 B River Road, North Bergen; 201.861.7767; 

WATERSIDERESTAURANTANDCATERING.COM} 

Waterside Restaurant and Catering is a Mediterranean-style 

restaurant that overlooks the Hudson River. A favorite starter 

from the lunch menu, try the Gambas “Al Ajillo” which is 

made up of fresh Gulf shrimp, roasted garlic, fresh chilies, and 

aged Sherry vinegar. Continue the meal by ordering a Prime 

Hamburger, Baked Lasagnette Alla Bolognese, or the Fish and 

Chips. Want something lighter? There are also an array of salads 

that can be customized by adding grilled chicken breast, grilled 

shrimp, or seared salmon. 

Haven Riverfront 

Restaurant and Bar 

18


19

inthemix 

In the Kitchen with the “Rachael Ray” Show’s 

JEANETTE DONNARUMMA 

BY NICOLE ISRAEL 

Waking up to the first rays of sunlight to 

mass produce a pile of Puerto Rican 

tripleta sandwiches doesn’t sound 

very glamorous…unless it’s for “Hamilton” star 

and creator Lin-Manual Miranda. For Jeanette 

Donnarumma, senior producer for the hit 

television series “Rachael Ray,” it’s just another 

day at the office. 

The North Jersey native joined the show in 2007 

when “Rachael Ray” was still in its infancy. After 

finishing her last semester of school, Donnarumma 

switched her career path from science to the TV 

biz thanks to the recommendation of a friend. 

“I went to school at Marymount Manhattan 

College, majoring in biology and communications. 

I thought I wanted to be a nurse or a nurse 

practitioner,” Donnarumma recalled. “During my 

last semester of college, I had a friend who had 

interned the first half of season one and she said, 

‘Jeanette, you are so creative, you love cooking, 

you love food. I think you would fit in so well at 

the show.’” 

Over the years, Donnarumma climbed the culinary 

production ladder from intern to senior producer. 

She prepped, chopped, and cooked alongside the 

likes of celebrity chefs Jacques Pépin and Bobby 

Flay, as well as powerhouses including Oprah, Bill 

Clinton, and Michelle Obama. Cooking is easily 

one of Donnarumma’s passions. 

“It’s the opportunity to show love through the act 

of nourishing and feeding people,” she says. “I 

enjoy different techniques and find cooking very 

meditative—just to get into the kitchen, put some 

music on, and have a nice glass of wine. That is 

my happy place.” 

The recipe that put Donnarumma on the culinary 

20

map was her famed watermelon shark. Drummed 

up for a Shark Week party, the dish caught the 

eye of one of her producers. 

“I posted it online and my executive producer 

called me into her office. She said, ‘I saw this 

picture on Facebook, would you be 

willing to make that on the show?’ That’s 

what started it. Now, I’m notoriously 

known as the watermelon diva at work.” 

Since then, Donnarumma has managed 

to rake in a few thousand followers 

on Instagram as well as teach cooking 

classes, participate on panels, and 

explore her own recipes. She even 

launched a Rachael Ray YouTube series 

called “Does This Work?” The show tests 

out viral recipes, including dishes like 

rigatoni pie, cauliflower grilled cheese, 

and watermelon pull-apart cake. 

“I love finding what might be the 

next fun thing, and the show is a really cool 

opportunity to get to put them to the test and 

find out if they do really work,” she says. 

In the series, Donnarumma also highlights some 

invaluable Rachael Ray tips. “The best cooking tip 

she’s ever given me is whenever you’re cooking 

with ground meats to use a potato masher. It’s 

my favorite tip in the world, and I feel not enough 

people know about it.” 

With a demanding production schedule (the team 

shoots up to eight shows a week) the “Rachael 

Ray” team is tight-knit with friendships extending 

beyond the studio. Rachel Ray even attended 

Donnarumma’s wedding in Sonoma. 

“Food is just like the universal common 

denominator and Rachael has been the biggest 

fan throughout my career and my biggest 

cheerleader. One of the greatest relationships of 

my life has been with her,” says Donnarumma. 

By the time the work week ends, Donnarumma 

takes advantage of her home base in Ridgewood, 

proudly boasting the local food scene. She 

regularly frequents Stella Artisan Italian and No. 

12, both owned by chefs Heather and 

Ted Rozzi. 

“Stella has some of the best fresh pasta 

I’ve had outside of Italy,” Donnarumma 

said. “They also opened up a side place 

called No. 12, which is their speakeasy 

with their own oyster bar. They’re only 

open two or three nights a week. I’m 

a big fan of them.” Other Donnarumma 

faves include Cava, a Mediterranean 

salad bar in Paramus, and Naples-style 

pizza at S. Egidio in Ridgewood. 

And while eating out is always a fun 

pastime, Donnarumma is eager to return 

to the studio when Monday mornings arrive, 

ready for her next culinary adventure. 

“I always say at the end of every season, if I’m 

not learning, I’m not growing.” she says. “I think 

it’s been that conversation for the last 11 years of 

‘Wow, I’ve been learning and growing and this is 

the place for me.’” 

“I enjoy different techniques and find cooking very meditative—just to get into the 

kitchen, put some music on, and have a nice glass of wine. That is my happy place.” 


21

inthemix 

LIGHT IT UP 

De-stress at THE BRICK HOUSE CIGAR SHOP 

BY NICOLE ISRAEL 

Sicilian native, chef Aldo Cascio has planted deep 

roots in his adopted hometown of Wyckoff. In over 

two decades, he has created a charming culinary 

mecca in this serene town with the intimate 

ALDO’S RESTAURANT {640 Wyckoff Avenue, 

Wyckoff; 201.891.2618; ALDOSOFWYCKOFF.COM} 

and THE BRICK HOUSE {179 Godwin Avenue, 

Wyckoff; 201.848.1211}. While the well-heeled 

and fine-dined can certainly sit back with a 

stogie after a lovely meal in The Brick House, 

there’s an alternative spot just across the street. 

Also helmed by chef Aldo, THE BRICK HOUSE 

CIGAR SHOP {85 Crescent Avenue, Wyckoff; 

201.485.8488; THEBRICKHOUSEWYCKOFF.COM} is 

an ideal choice for those who prefer to kick back 

in a more casual manner. 

The Brick House Cigar Shop has been an oasis 

for novice to expert cigar aficionados since it 

opened. The shop’s large walk-in humidor houses 

an extensive selection of fine hand-rolled cigars 

kept at a closely monitored temperature and 

humidity. Brick House offers approximately 20 

different cigar brands, including its very own 

exclusive house cigar, the “Aldo.” Blended and 

named in honor of the chef, the cigar is available 

in Natural, Sungrown, and Maduro wrappers in a 

variety of sizes. 

As far as what the shop’s most popular cigar is, 

this can vary greatly. Some customers have their 

go-tos, and shop staff make the effort to have 

it ready for the customer as they pull into the 

parking lot. Others make a point of requesting 

that the team surprise them using the customer’s 

profile preferences. What about trending cigars? 

Shop manager Eddie Edone acknowledges that 

it can be challenging to find space for a new 

product. His team routinely seeks out new lines 

to try, and if any facing of a cigar does not move 

at a reasonable pace, they will discontinue the 

line in order to bring in something else. 

“An often asked question by customers is ‘What’s 

new?’ and we prefer to be able to offer just that,” 

says Edone. 

When a customer asks for a cigar the shop does 

not carry, Edone’s team will spend the time to 

find what characteristics the customer likes in 

order to tailor another cigar to them. Edone 

also receives requests for limited-release cigars 

during the course of the year. The shop aims to 

carry as many as they can to meet the seemingly 

insatiable demand for rare gems. 

For the new kid on the cigar block, Edone 

acknowledges that stepping foot into the humidor 

for the first time can certainly be an intimidating 

experience. 

“Being faced with walls of cigars stretching from 

ceiling to floor is a lot for a novice to take in,” he 

admits. “We’re quick to recognize this ‘deer in the 

headlights’ expression. We put them at ease and 

assure them the selection is a matter of trying 

different blends and finding what best suits their 

individual tastes.” 

For newbies, Edone recommends milder cigars, 

perhaps one with a Connecticut wrapper, which 

22

Since 1851, 

The Brick House in 

Wyckoff has been serving 

classic Italian cuisine. 

And whether you’re 

enjoying a meal for the 

first time or have made 

The Brick House 

your standby, you’re 

always welcome. 

Keep Brick House in mind 

for private parties, and for 

a smoke—the restaurant 

also features a cigar bar. 

179 Godwin Avenue 

Wyckoff, NJ 07481 

(201) 848-1211

inthemix 

“...CHECK YOUR EGO AT THE DOOR.” 

will be more palatable for them. For example, a cigar 

with a Maduro wrapper is likely to be too full-bodied 

for someone just starting out. 

The Brick House Cigar Shop comfortably seats 20 

people and also provides three large-screen TVs and 

food on hand, courtesy of The Brick House Restaurant. 

The shop also periodically highlights different cigar 

brands by holding events hosted by the respective 

brand’s regional representative. The sessions 

frequently feature Q&A sessions with the brand 

owners while attendees are free to try out the new 

releases. After visiting many cigar lounges nationwide, 

Edone says they all have certain things in common. 

“They are a haven for both men and women to leave 

their stresses behind, spark up a fine cigar, and relax,” 

says Edone. “This is especially critical in the Bergen 

County area, as many of our customers work in highstress 

white and blue collar jobs both in New Jersey 

and New York.” 

But when you check out The Brick House Cigar Shop, 

keep in mind there are a few unwritten rules. 

“Basically we don’t discuss business unless the 

individual chooses to, and more importantly, check 

your ego at the door,” says Edone. 

24


25

acrosstheriver 

MAISON VIVIENNE 

FRENCH PROVENÇAL flavors come to UPPER EAST SIDE 

BY JESSICA D’AMICO 

26

NO LONGER DOES IT TAKE A TREK TO THE HAMPTONS 

TO BE TRANSPORTED TO THE SOUTH OF FRANCE. 

Maison Vivienne, a relative newcomer to 

Southampton in 2018, opened up another location 

this past December in the Upper East Side. 

“It’s nice to see our clientele year-round to offer 

them excellent service and a unique dining 

experience,” says Gary Flom, co-owner. 

Guests can expect updated interpretations of 

French Provençal and Mediterranean cuisine 

crafted by renowned father and son team, chef 

de cuisine Victor Pastuizaca and sous chef Johnny 

Pastuizaca. With a resume that includes Nello, 

Carbetta, The Pierre Hotel and Hamilton, and New 

Jersey’s own Rats, the duo’s expertise intermingles 

to evoke the flavors of Provence. 

THE NEIGHBORHOOD 

Situated within a townhouse, Maison Vivienne’s 

elegant environs are right at home in their 

Upper East Side location. “Many of our clients 

are comprised of local Upper East Side residents 

but also tourists interested in Provençal French 

dining,” explains Flom. For Garden State shoppers 

and museum-goers alike, the historic building 

beckons one inside for epicurean delights. “Acting 

as a respite from the hustle and bustle of the 

city, we want to provide guests with an intimate 

atmosphere to come together over a meal and 

celebrate life’s pleasures through food and drink,” 

Flom says. 

THE ATMOSPHERE 

Maison Vivienne’s resemblance to its sister 

restaurant was no mistake. Paris K Studio 

designed both properties, with some slight 

tweaks to differentiate the locales. “We definitely 

wanted guests to feel a New York City atmosphere 

while staying true to our roots,” says Flom. The 

building’s historic nature is highlighted by a 

floor-to-ceiling fireplace and original hardwood 

flooring. Keeping it modern, the fireplace is 

flanked by a glass-encased wine cellar. A muted 

gray and purple color scheme is punctuated 

by mirrors and adorned with chandeliers. A 

private room equipped with a humidor and 

comfortable seating gives oft-banished smokers 

an opportunity to enjoy an after-dinner smoke. 

Through a partnership with Davidoff of Geneva 

Cigars, a full array of smoking accoutrements 

are available. 

THE EATS 

The seasonally-inspired menu—artfully assembled 

from sustainable and local ingredients, whenever 

possible—reimagines French classics with 

inventive twists. Starters include Sopressata de 

Poulpe, octopus salami accented by arugula, 

shaved fennel, and blood orange, as well as 

Pannequet de Chevre Chaud, goat cheese 

wrapped in phyllo leaves with figs, rhubarb, 

watercress, aged balsamic, and extra virgin olive 

oil. Among the entrées are specialties like Long 

Island duck breast with a honey-lavender glaze, 

accompanied by green lentils, smoked fig, apricot, 

and gastrique. In the seafood department, the 

Maine Lobster & Sea Scallops “Florentine” with 

its lightly creamed spinach, lemon zest, and 

crostini, sits alongside Provençal classics like 

Bouillabaisse. A selection of pastas and risottos 

round out the offerings. 

“We are creating beautiful, lighter food that is 

more motivated by olive oil with less of the 

cream- and butter-heavy touches of the French 

cooking in the north,” says co-owner Svitlana 

Flom. “I am happy to share my special take on 

signature family recipes with our guests.” 

A prix-fixe brunch has been well-received by the 

Sunday Funday crowd, as has the new Power 

Lunch menu aimed at the business set. “We 

recognize the importance of the power lunch as 

key to all business relationships," says general 

manager and co-owner Allan Basaran. "We are 

thrilled to offer diners a lunch spot that will allow 

them an opportunity to enjoy craft cocktails, a 


27


curated wine list, and a delicious menu in our gorgeous townhouse 

atmosphere." Making it all the more attractive, according to Flom, 

the Power Lunch menu offers the budget-minded an opportunity to 

sample items from the dinner menu at a lower price point. 

Offering the pièce de résistance to any meal at Maison Vivienne are the 

desserts, which include standouts like the Vacherin, which consists of 

meringue and sorbet, and the Fig Tart—Cognac-infused vanilla pastry 

cream, fresh figs, and raspberries encased in a sugar crust. 

THE DRINKS 

Not satisfied with just one dynamic father-son duo, Maison Vivienne 

brought onboard father and son mixologists, Albert and Jakob 

Trummer. Together, they are bringing the “Trummer concept” to the 

restaurant’s libations. The Trummers are sharing their passion for 

chemistry, balance, seasonality, and fresh, high-quality ingredients 

with imbibers, marrying their signature Austrian style with new, 

experimental molecular mixology. One example is The Deal Closer, a 

gin-based drink with English cucumber, fresh mint, horny goatweed 

elixir, Madagascar vanilla, and lime essence. Prizing presentation as 

much as potability, the cocktails are just as beautiful. Wine lovers can 

rest assured they’ll be well cared for, too, as Mario Quimbay, formerly 

of Scarpetta and Le Caprice, stands in as the sommelier. 

For more information or to book reservations, visit MAISONVIVI.COM. 

28


29


It’s festival season, which 

means non-stop food, art, 

music, and film! Take a 

bite out of the Big Apple 

this spring with this lineup 

of must-see happenings. 

BY LIANNA ALBRIZIO


31


Courtesy of Tribeca Film Festival 

CULTURAL CONNECTIONS 

ARTEXPO NEW YORK :: APRIL 4-7 

The largest scale fine art exhibition in the world, 

Artexpo has been the premier venue for artists, 

art enthusiasts, and gallery owners for over 40 

years. This spring, join the trendsetters of the art 

world on one of Manhattan’s beautiful piers. With 

over 400 new artists featured this year, Artexpo 

is a cultural experience you won’t want to miss! 

ARTEXPONEWYORK.COM 

TRIBECA FILM FESTIVAL :: APRIL 24-MAY 5 

Established by some of the best actors in show 

business, the Tribeca Film Festival celebrates the 

most innovative voices in filmmaking. In addition 

to screening some of the hottest new films of the 

year, the 2019 festival will also spotlight some 

cult classics. “This is Spinal Tap” and “Reality 

Bites” will return to the big screen, paying 

tribute to directors Rob Reiner and Ben Stiller. 

TRIBECAFILM.COM 

SPRINGTIME FUN 

MACY’S FLOWER SHOW :: MARCH 24-APRIL 7 

Spring is in the air and that means the return of 

Macy’s Flower Show. Exhibiting flowers and plants 

from around the globe, visitors will be tickled 

with whimsical displays throughout the Herald 

Square store. From decorative windows and floral 

bridges to flower demonstrations and blooming 

scenes, this show has all the aesthetics covered. 

VISITMACYSUSA.COM 

MOVIE UNDER THE STARS :: MAY 2019 

Bring your blankets and picnic baskets to this 

free movie series on the flight deck of the Intrepid 

Museum. Movies will begin at sunset, playing 

from a gigantic inflatable screen onboard one of 

the world’s most famous ships. 

INTREPIDMUSEUM.ORG 

FOOD FESTS 

TASTE OF THE LOWER EAST SIDE :: MAY 3 

A who’s who of Lower East Side restaurants, this 

fun food festival at the Metropolitan Pavilion will 

showcase dishes from over 50 local restaurants. 

In addition to sampling foods from some of 

Manhattan’s best-known kitchens, this festival 

adds fun and excitement with DJs, open bars, 

and games galore. Best of all, proceeds from the 

event go toward support and outreach programs 

for the NYC community. TASTEOFLES.ORG 

KIDS FOOD FESTIVAL :: MAY 11-12 

Who would have thought feasting could be so 

healthy? Focused on helping children make 

better food choices and helping to fight against 

childhood obesity, this foodie fest for youngsters 

will feature a slate of some of the city’s best 

restaurants. Guest chefs and performers will keep 

the fun going at this lauded Manhattan landmark. 

KIDSFOODFESTIVAL.COM 

NINTH AVENUE INTERNATIONAL FOOD 

FESTIVAL:: MAY 18-19 

Rain or shine, ethnic restaurants from around the 

city will share their best cultural dishes with the 

masses. Apart from sampling food from around 

the world, crafts, games, and live entertainment 

will be provided. NINTHAVENUEFOODFESTIVAL.COM 

NEW YORK WATERWAY 

Now that gorgeous spring sunshine is here, it’s 

is time to ditch underground travel and hitch a 

ride on the New York Waterway. Enjoy New York 

City’s picturesque skyline as you take a hasslefree 

ferry from New Jersey to New York. Visit New 

York Waterway’s website for routes and schedules 

and to score discounts to some of the city’s finest 

attractions. Check out the NY Waterway app for 

purchasing tickets and planning trips on the go! 

NYWATERWAY.COM 

32

Bruce Bozzi, Jr., 

Palm Family 

4 th Generation 

KEEP THE NIGHT ALIVE 

When the curtain closes, the night lives on at Palm West. Enjoy 

our special late night menu and drink specials at Palm Bar. 

$ 

5 House Chardonnay/Cabernet and Beer on Tap 

$ 

8.37 Select Wines and Signature Cocktails 

250 West 50 th 

212.333.7256 

thepalm.com/palm-west 

#palmstyle 

Available only at Palm West, Tues.–Sat., 9 pm–12 am; Sun., 5 –10 pm. 

Special late night menu and cocktail pricing offered exclusively at Palm Bar. 


33


FROM “DOWNTON ABBEY” TO UPTOWN 

HARRY HADDEN-PATON of “My Fair Lady” wins American hearts 

Known for his roles on “Downton Abbey” and “The Crown,” London native Harry Hadden-Paton has taken the American stage by 

storm with his Broadway debut as Henry Higgins in an updated adaptation of Lerner and Loewe’s “My Fair Lady.” His performance 

playing a privileged and prickly phonetics professor earned him a Tony nomination. The father of two young daughters and 

husband to actress Rebecca Night—all of whom emigrated to the U.S. for this big role—spoke with DiningOut Magazine about 

the show, the upcoming “Downton Abbey” film, and adjusting to life in the big city. 

DiningOut: You somehow managed to bring likability to Henry Higgins’ 

character. Was it scary at first to bring such a brash and chauvinistic 

character to audiences? 

Harry Hadden-Paton: Yes, it’s daunting. The key was to find a part of him 

that people could empathize with. Looking at it, we decided that if he was 

around today, we might place him on the autism spectrum to a certain 

degree, because he doesn’t understand emotions and he’s fascinated by 

only one thing. That’s the journey for him—to go from a place of not really 

taking anyone else’s opinions or emotions into consideration and realizing 

that he has to by the end. For me, that’s his excuse for some of it and that 

makes it easier to play. But he has all these wonderful lines, and I think 

the humor helps. It’s an internal struggle he has going on, and this girl is 

changing him. I have to portray this struggle and show the audience what 

he’s going through to try to be a better person. I think that gives people 

sympathy toward him—that he’s at the point of potential change. 

How profound were the changes in him? 

I think they’re as profound as they get. Eliza has completely rocked his 

world, and his behavior in the future will be different than what it is at the 

moment. I think there’s room for a sequel, isn’t there? 

Speaking of sequels, not only did you just announce that you’ll extend your 

run as Henry through July, but you’re going to be in the upcoming “Downton 

Abbey” movie. Tell us more about that. 

I took four weeks off [to film], and it was amazing. I’m so grateful that the 

theater let me disappear to go and do that. Almost the entire cast was there 

through an amazing feat of organization. I haven’t seen anything yet, but 

I was really happy with the script. Julian Fellowes has written it all again, 

and he has done an incredible job of weaving so many characters into a 

film, each of them with their own journey. It’s a real accomplishment. And 

it’s a New York director, Michael Engler, who filmed some of the last couple 

of series. I worked with him when I was doing the series at the end. I think 

we’re going to be very proud of it. 

You also had to relocate to New York for the role. How has the adjustment been? 

We are in an apartment; we’re getting to spend a lot of time as a family unit. 

The good thing about New York is that everyone wants to visit, so we are 

permanently hosting friends and visitors, which is wonderful. It was a big 

difference, but a good one, and it has made us re-evaluate what we thought 

were our priorities. And we’re big foodies. I don’t think I’ve had a bad meal 

in New York, so it’s great. 

What are some of your favorite restaurants in New York? 

Café Fiorello by the Lincoln Center has been like a second home for us. The 

maître D’, Matteo, has really gone above and beyond. When my daughter 

was ill and she in hospital for a bit up on the Upper East Side, Matteo got 

in his car and delivered us her favorite meal. That, again, I’m not sure would 

happen in England. We go there a lot. For them, we are extremely grateful. 

We also went to Via Carota this week, which we adored. We love ABC Kitchen 

and ABCV. Indian Accent was one of the best meals I’ve had. 

Experience “My Fair Lady” at the LINCOLN CENTER THEATER {150 West 65th Street, 

New York City; 212.239.6200}. For more information, visit ICT.ORG. 

—Interview by Jessica D’Amico | Photos by Joan Marcus 

34


35

The Ultimate 

DINNER AND A MOVIE EXPERIENCE 

36

A chat with SHERRY YARD of CITY PERCH 

KITCHEN + BAR and IPIC THEATER 

BY LIANNA ALBRIZIO 

www.diningout.com 37

FOR THE SPRING EDITION OF DININGOUT 

NEW JERSEY, WE SAT DOWN WITH 

RENOWNED RESTAURATEUR AND CELEBRITY 

CHEF SHERRY YARD, THE CHIEF OPERATING 

OFFICER OF IPIC ENTERTAINMENT. 

A beloved role model in the hospitality industry, Yard has helmed 

kitchens at five-star Manhattan restaurants, whipped up decadent 

dishes for the Governors Ball at the Academy Awards, and has 

worked under the illustrious Wolfgang Puck, a mentor for whom she 

has penned a number of cookbooks. In January, Yard visited City 

Perch Kitchen + Bar in Fort Lee and spoke with DiningOut about 

her remarkable background, the secrets behind her successful 

restaurants, and her burning passion for food. 

38

In the center of Hudson Lights, a Manhattanstyle 

retail complex located in Fort Lee, is City easily,” Yard says. “You come in and have a big brother. 

through the door and you can spend four hours, Wolfgang Puck. Puck, she recalls, is like a 

Perch Kitchen + Bar. Sharing the space with wonderful dinner, a drink at the bar, and then go 

“Working together for 20 years—it was a 

the restaurant is the two-year-old iPic Theater, up to your movie and have a dessert. It’s a very 

wonderful relationship of autonomy, mutual 

a premium, dine-in movie theater with luxe unique experience.” 

respect, and mutual passion for what we did,” 

amenities such as recliners, pillows, blankets, and 

Growing up on the foodie-centric streets of she says. “No day at Spago was ever the same. It 

tables to accommodate food and drink service. 

Brooklyn with a family immersed in the hospitality was always different; it was always exciting. You 

With three locations across the East Coast— 

business, Yard says catering to people’s needs is never know who you’re going to cook for.” 

including Westchester’s Dobbs Ferry and North 

a part of her DNA. On top of living next door 

Bethesda in Maryland—all locations of 

Yard is a three-time winner of James Beard 

City Perch Kitchen + Bar pride themselves 

Foundation awards and named Pastry 

“You come in and have a wonderful 

on delivering inventive, scratch-made 

Chef of the Year in Bon Appétit Magazine. 

dinner, a drink at the bar, and then go up 

dishes cooked with the finest ingredients. 

Her culinary delights have also been 

to your movie and have a dessert. It’s a enjoyed by attendees of the Grammys and 

As the COO of iPic Entertainment and 

very unique experience.” 

the Emmy Awards. She’s also worked with 

its restaurant division, Tuck Hospitality 

former Bergen County native and fellow 

Group, Sherry Yard wears many hats. She 

oversees iPic Theater and restaurant operations to a melting pot of Italian and Polish neighbors, restaurateur Drew Nieporent at the prestigious 

around the country, which are paired together her godfather was the general manager of the Tribeca Grill, whom she lovingly refers to as “The 

based on the community being served. She also 

Waldorf Astoria while her aunt owned a restaurant Godfather” of restaurateurs. 

is in charge of various independent restaurants 

around the country, from the Tuck Tavern Room in 

California and New York City to Tanzy Restaurant 

in Florida. You can even catch Yard on the screen 

at iPic, as she stars in the editorial pre-show “iPic 

Life,” which airs in theaters every month. 

“The wonderful thing about iPic is that we’re 

like a little mini country club because you walk 

in Greenwich Village. 

“Taking care of people has always been in 

my blood, and that’s truly where the passion 

comes from, and the food is the result of it,” 

she explains. 

Apart from opening up the Rainbow Room in New 

York City, she has worked as an executive partner 

at Spago in Beverly Hills under the illustrious 

“They don’t make them like Drew Nieporent 

anymore,” she recalls. “Drew has a memory like a 

steel truck. He doesn’t forget anyone or anything 

ever. He’s the ultimate restaurateur. He cares 

about his guests. He’s a genius.” 

The same can be said about Yard. For her, memorymaking 

is everything. “Real food is about creating 

memories, and that's where my focus always is,” 


39

“PEOPLE ASK ME WHAT’S MY FAVORITE RECIPE TO CREATE— 

I SAY MEMORIES. 

WHAT MATTERS MOST TO ME IS THAT WE MAKE GUESTS HAPPY.” 

she says. “People ask me what’s my favorite 

recipe to create—I say memories. What matters 

most to me is that we make guests happy.” 

Experiencing the dynamic iPic Theater and City 

Perch duo is sure to induce a memorable evening 

out. Inside City Perch—a restaurant decked out 

in dark woods with comfy, intimate booths 

and an immaculate open kitchen—lies the 

centerpiece: a full bar. Here, master mixologist 

Brian Diaz shakes up refreshing cocktails like 

the El Corazon made with Camarena reposado 

tequila, splashes of passionfruit, pomegranate, 

and blood orange juice garnished with a 

tellicherry peppercorn and a salt-coated rim. 

The Norma Jean is another bar favorite. Named 

for the late Marilyn Monroe, the cocktail is 

made with housemade strawberry lemonade 

and a shot of vodka. But that’s only a fraction 

of the fun compared to the menu offerings. 

For starters, everything is farm-fresh. “City 

Perch was born out of Montgomery County, 

Maryland. It was our first City Perch restaurant,” 

Yard says. “With the Chesapeake Bay nearby, 

the oysters, crabs, and farmland, it just made 

so much sense to be able to walk downstairs 

to the farmers market to create a menu based 

on local produce. When we were going to come 

to New Jersey, the Garden State, what would be 

better? Farming is charming. We really like to 

curate the restaurant to the community.” 

Just as the City Perch at the Dobbs Ferry location 

reflects the rustic feel of upstate New York, the 

vision for the Fort Lee location was to merge 

both its industrial and farm-like characteristics. 

At City Perch, only the most articulately prepped 

and cooked dishes grace their carefully curated 

menu. So what is it that makes City Perch’s 

dishes so special? Unbeatable ingredients. 

“We’re not going to take a recipe and make it 

where it’s unrecognizable,” said Yard. “We want 

to create a recipe that’s uniquely familiar, that 

way, you can relate to the food. It has integrity 

to the ingredients.” 

40

Chef specials have included seared sea bass with a butternut squash purée. 

On the dinner menu, Yard recommends the Herb Roasted Chicken served with 

charred cauliflower, arugula, cilantro purée, and spiced citrus vinaigrette. The 

chicken, brined and dusted with a secret spice mix, is to die for. 

Another Perch favorite? The Braised Beef Short Ribs. The ribs are braised for 

eight hours and served with sautéed spinach, shallots, and a smoked Goudapotato 

pancake. “The short ribs on the potato cake will just transform your 

life,” she admits. “The potato cake has a little bit of jalapeño to give it some 

heat and softness. The potatoes are barely bound together in a cake so it’s 

unctuous.” Their namesake burger is another must-try. Cooked to order, the 

burger is topped with red onion marmalade, bacon, bibb lettuce, tomato, 

and cheddar, served with a generous helping of golden french fries. 

Even the starters are heavenly. The Brioche-Crusted Maryland Blue Crab 

Cakes made with Old Bay rémoulade and served with a frisée and citrus 

salad with yuzu vinaigrette yields a spicy tangy taste. “Having a pastry 

background, you look at things like a chef with a little bit of a different eye,” 

Yard explains. “I took a broiche bun and put it on the bottom, sliced paperthin. 

Then I added the crab filling in the center so it’s held together by this 

little mini sandwich. Then, we sear it on either side. It’s all about the sweet 

crab on the inside, which is just perfect.” 

As an accomplished pastry chef who has served as a guest judge on national 

television shows like “Cake Wars” and “The Next Food Network Star,” Yard 

nails it when it comes to brunch. “I’m a brunch person,” she said with a 

smile. “When I opened up the Rainbow Room in New York City, I made my 

way over to the pastry side. Over the years, I worked with Wolfgang Puck 

and I wrote his cookbooks. I did development for his savory frozen food 

line and coffee line. So I’ve never strayed away. You don’t need cookies and 

ice cream for dinner, but I’ve never strayed away from savory. Savory, to 

me, is fun.” 

Speaking of savory, the Crispy Chicken and Waffles served with spicy bacon 

and maple syrup from Vermont is a standout shareable treat. The made-toorder 

sourdough waffles topped with dill crème, smoked salmon, and red 

onion is another favorite. “It’s like the best everything bagel that you’ve ever 

had, but lighter,” she notes. 

“We’re not going to take a recipe and make it where it’s 

unrecognizable,” said Yard. “We want to create a recipe that’s 

uniquely familiar, that way, you can relate to the food. It has 

integrity to the ingredients.” 


41

Looking for something sweet? Try the Infamously 

Decadent French Toast. Stuffed with whipped 

mascarpone, the toast is topped with a medley 

of farmers market berries and compote. Counting 

calories? The brunch menu offers a gardeninspired 

breakfast salad, which can be paired 

with a morning cocktail like their Bloody Mary. 

“That’s what I love about City Perch. It’s a shared 

experience,” she says. “It’s meant for the family 

to come together—it’s not just date night. It’s 

girls’ night out. Guys’ night out. It’s come as a 

dining destination on its own. You don’t have to 

go to the movies to come to City Perch.” 

But a visit to the luxurious iPic theater, however, is 

icing on the cake. With large comfortable recliners, 

moviegoers can enjoy new box office hits while 

noshing on finger foods, like sliders and lobster 

rolls. And if you're looking for something a bit 

more decadent, turn to the “always whimsical” 

items on the menu. For instance, the Deep Dark 

Chocolate Chocolate Donut served with pistachio 

gelato and dark chocolate sauce is a must. The 

Raspberry Red Velvet Pavlova, which resembles a 

red mountain, is made of crispy vanilla meringue, 

red velvet raspberry chunk ice cream, whipped 

cream, and gooey raspberry sauce. (See the 

instructions on how to make this mountain at 

home in our DIY section.) Although it's a bit 

tedious to prepare, the end result is worth every 

bead of sweat. 

“The food is that important to us,” Yard adds. 

“It's important that the flavors are there, and the 

ingredients are right. Love goes into each dish, 

and I think that's truly what's most important. We 

have a wonderful team that cares about each and 

every guest that comes through the restaurant's 

doors. And that’s why we’re in business— 

genuine hospitality.” 

“Love goes into each dish, 

and I think that's truly 

what's most important.” 

42

TAKE A 

CulinaryTour 

WITH THE DININGOUT PASSBOOK 

COMING SOON 

ENJOY 2-FOR-1 ENTRÉES INCLUDING BRUNCH AND DINNER AT 

YOUR FAVORITE RESTAURANTS AROUND NEW JERSEY BERGEN/HUDSON! 


43

A sneak peek at 

THE BARRYMORE 

FILM CENTER 


44

BEFORE HOLLYWOOD THERE WAS FORT LEE, A SMALL BOROUGH 

LOCATED AT THE EASTERN BORDER OF BERGEN COUNTY. IT WAS HERE, 

MANY MOONS AGO, THAT THE FILM INDUSTRY WAS BORN. 

The borough once housed over a dozen studios, including Universal Film (known today as Universal 

Pictures) and Fox Entertainment, and was the launching pad for pioneering moviemakers and 

trailblazing actresses. Not before long, the booming empire moved to the West Coast and landed 

in Hollywood. And while California has its Hollywood and Vine, Fort Lee has a special monument at 

the corner of Main Street and Park Avenue to commemorate its ties to the American film industry. 

INTRODUCING THE BARRYMORE FILM CENTER. 


45

BFC will comprise a 260-SEAT CINEMA furnished with plush, 

RED UPHOLSTERED CHAIRS and a MUSEUM that will display 

relics and original posters of Hollywood’s humble beginnings. 

Barrymore Film Center (BFC) is currently under 

construction in Fort Lee. Designed by H3 

Architects, BFC is christened after late actor John 

Barrymore—grandfather of Drew Barrymore—who 

made his stage debut blocks away from the site 

at the then Buckheister Hotel in a play called “The 

Man of the World.” The BFC is a 21,000-squarefoot, 

two-story structure made of metallic and 

perforated aluminum panels. It'll pay tribute to 

Fort Lee as the birthplace of the American film 

industry. 

“It’s the first film center that’s being built in 

the state of New Jersey where the film industry 

started,” says Tom Meyers, Fort Lee film 

commission executive director. “It's a great thing 

not only for the borough, but for the entire state.” 

BFC will comprise a 260-seat cinema furnished 

with plush, red upholstered chairs and a museum 

that will display relics and original posters of 

Hollywood’s humble beginnings. Everything from 

foreign films to American classics to independent 

works will be screened here. Emerging filmmakers 

will even be on-site to offer panel discussions 

and Q&As with guests after shows. There will 

also be summer boot camps for aspiring student 

filmmakers, a silent film fest, and various other 

film festivals that focus on diversity in the field. 

“It’s going to be a lot of things for a lot of people, 

young and old,” explains Meyers. “We’re using 

this sense of history to encourage the next 

generation of filmmakers and to showcase a lot 

of film from around the world.” 

Manhattan’s Museum of the Moving Image 

works to advance the appreciation for and the 

understanding of various art forms, including 

television and digital media, and also preserves 

moving image-related artifacts. The museum 

is a consulting partner with the Fort Lee Film 

Commission and Barrymore Film Center. 

“In the BFC museum, there will be a small section 

devoted to Fort Lee film history and a larger exhibit 

for traveling works. We’re talking to collectors and 

museums from across the country and overseas 

about borrowing items,” adds Meyers. 

The center's grand opening is slated for the end 

of this year. However, Meyers hopes to push it 

to February 15, 2020, Barrymore's birthday. 

His granddaughter, Drew, will be invited to the 

opening as one of the guests of honor. 

The opening night program will include an exhibit 

about the Barrymore family and show a screening 

of “The Barrymores of Fort Lee: In Search of a 

Legend.” The documentary unpacks Barrymore's 

background and illustrious career. Members of 

the Fort Lee High School drama club will also be 

in attendance to reenact Barrymore's first play, 

“Man of the World.” The film center will be open 

to the public the very next day. 

To learn more, visit BARRYMOREFILMCENTER.COM. 

46


47

THE ART OF WINE Wine down with Joe Iurato 

Wine director of The River Palm Terrace in Edgewater, wine consultant, and fine artist, Joe Iurato clearly has impressive 

credentials. However, his beginnings are quite humble. Fostering an innate desire to create, Iurato began his art career 

spray painting graffiti before training formally as an artist. Working in restaurants to pay his way through school, Iurato 

discovered what would soon become another lifelong passion: wine. He has since dedicated his time to merging his 

passions for art and wine. He has traveled the globe learning about wines from world-renowned sommeliers, and his 

artwork has been on display across the U.S. and overseas. DiningOut caught up with Iurato to learn more about his 

illustrious career and snag some wine recommendations. 

DiningOut: Where did your love of wine begin? 

Joe Iurato: I caught the bug when I was 19 while 

working at a BYOB family restaurant in Elmwood 

Park. At the end of each shift, the brothers who 

owned the restaurant and I would taste the 

remnants of leftover wines. There was something 

so fascinating about the variety of tastes and 

trying to differentiate all of the nuances. I 

found a great appreciation for wine as an art, 

and I wanted to understand it better. From then 

on, I pursued jobs in restaurants where wine 

was prominent. 

Is it possible to find value wines that have a 

similar taste and texture to expensive wines? 

The good news is value wine isn’t dead! Every 

region has great values, from Tuscany to Bordeaux 

to Napa. And if you’re open to trying new things, 

I believe some of the best values are typically 

found in the varietals and regions that aren’t 

overly popularized…yet. For instance, I love the 

white grape torrontés from Argentina. It produces 

a light- to medium-bodied aromatic white that 

has notes of fresh stone fruits, rose petals, lime 

zest, and spice. It’s such a versatile food wine and 

you’d be hard-pressed to spend more than $14 

bucks on one. Washington State has some terrific 

values. While there are tons of great wine values 

out there, the trick is finding them on the shelves. 

With spring holidays on the horizon, can you give 

us a great wine recommendation to accompany a 

roasted lamb? 

There are quite a few ways to pair wine and 

roast lamb, and you’ll get different answers 

depending on who you’re asking. I’d recommend 

medium- to full-bodied reds that have fresh, 

bold, fruit-forward flavors and a bit of spice 

on the palate. Grenache, syrah, zinfandel, 

malbec, and tempranillo are solid choices and 

easy to find in any decent wine shop. Look to 

France’s Rhone Valley, California zins, Argentinian 

malbecs, Spanish Rioja, and California/Washington 

State syrahs. 

As the wine director of The River Palm Terrace, 

can you name some of the more popular wines 

served at the restaurant and tell us what pairs 

best with them? 

When you take into consideration that we’re 

a steakhouse, it’s probably no surprise that 

California cabernet sauvignons are plentiful and 

very popular on the wine list. But we go beyond 

steaks and chops, offering some of the freshest 

seafood and sushi anywhere. To accommodate all 

the flavors of the menu, in addition to our wine 

list, we offer 25 to 30 wines by the glass. It’s a 

program that’s constantly evolving and changing. 

Right now, our most popular red by the glass is 

the 2015 Austin Hope cabernet sauvignon from 

Paso Robles, California. It’s a juicy full-bodied cab 

loaded with black currant and chocolate flavors. 

It’ll pair off well with any of our steaks. Now, if 

you ask me personally what one of my favorite 

pairings are, it certainly wouldn’t be our most 

popular, but maybe I can turn a few adventurous 

people on to it. I love Alsatian gewürztraminer 

and sushi. Gewürztraminer is a white grape that 

produces a highly aromatic mineral-laced wine 

of distinct character. Made in Alsace, France, the 

wine is predominantly made in a dry style. You’ll 

find a golden colored wine with notes of lychee 

fruits, honeysuckle, citrus, and spice, all backed 

by moderate acidity. On its own, gewürztraminer 

can be a little much, but pair it off with sushi, 

ginger, and wasabi, and suddenly there’s harmony. 

Try Andy’s Special Roll with the Domaine Zind- 

Humbrecht gewürztraminer from Alsace. 

Learn more about Joe Iurato at JOEIURATO.COM. 

—Interview by Melissa Sorge 

48

JOE’S PICKS: TOP TEN 

“Go-To” Wines Under $20 

WHITES 

2016 Crios de Susana Balbo, Torrontes, 

Salta/Mendoza, Argentina $13 

2017 La Caña, Albariño, 

Rias Baixas, Spain $15 

2016 Ravines, Dry Riesling, 

Finger Lakes, New York $16 

2017 Alba Vineyards, Estate, Chardonnay, 

Warren Hills, New Jersey $18 

2016 Murrieta’s Well, The Whip, White Blend, 

Livermore Valley, California $20 

REDS 

2017 Saint Cosme, 

Côtes du Rhône, France $14 

2015 Tarima Hill, Old Vines Monastrell, 

Alicante, Spain $15 

2016 Substance, CS, Cabernet Sauvignon, 

Columbia Valley, Washington $16 

2016 Catena, Malbec, 

Mendoza, Argentina $18 

2016 La Folette, Los Primeros, Pinot Noir, 

Sonoma/Monterey, California $20 


49

In DiningOut New Jersey’s Do-It-Yourself series, we visited a number of our favorite local 

gourmet food markets. We spoke with some of Bergen and Hudson County’s best chefs, 

caterers, and butchers who dished on their favorite meals and how to prepare them. Stay 

tuned as we will have more DIY features with tips, recipes, and more in future issues. 

DIY WITH CAFASSO’S FAIRWAY MARKET // WHEAT PIE 

For chef Mike Cafasso of CAFASSO’S FAIRWAY 

MARKET {1214 Anderson Avenue, Fort Lee; 

201.224.7900; CAFASSOSFAIRWAYMKT.COM}, 

Easter is a special time of year. Cafasso helms 

the kitchen at his Italian gourmet grocery store 

and has crafted dishes from lamb meatballs to 

sausage and asparagus frittatas. But for the Easter 

season, this family man is whipping up something 

straight from his grandmother’s recipe box. 

Cafasso says pastiera di grano, meaning wheat 

pie in Italian, is a traditional Easter treat in Italy. 

Usually brought as a gift, each pie has its own flair 

depending on who makes it. After savoring the pie 

at multiple family dinners as a child, he’s taken his 

grandmother’s recipe and transformed it into his 

own, which he proudly serves at Cafasso’s. 

“Every Easter morning, we would go over and she 

would always have it on the table,” he recalls. 

“Then she’d have other ones that people had 

given her for a gift, and we would always have a 

taste test to see which one was the best.” 

The winner? His grandma’s by a mile. 

“I have to say hers was the best one,” he added. 

INGREDIENTS 

• 2-1/2 c all purpose flour 

• 6 oz unsalted butter 

• 3 c sugar 

• 3 egg yolks 

• 1 lemon, zested 

• 1 orange, zested 

• 1 c uncooked wheat grains 

• 4 c milk 

• 2 c fresh ricotta 

• 1 tsp cinnamon 

• 1 tsp vanilla extract 

• 1/4 c orange blossom water 

• 6 oz candied orange peel or citron 

• 5 egg whites 

• powdered sugar to garnish 

METHOD 

In a bowl, add the wheat grains and enough water 

to cover for 24 hours, changing the water at least 

once. After 24 hours, drain the water. In a pot over 

low heat, add wheat grains and milk. Cook for 

about 45 minutes until tender. Set aside. 

In a bowl, mix the flour and butter. Add 1-1/2 

cups sugar, egg yolks, zest of lemon, and zest 

of orange and mix until smooth. Wrap in plastic 

and refrigerate for one hour. In a separate bowl, 

mix together ricotta, vanilla extract, orange 

blossom water, cinnamon, 1-1/2 cups sugar, 

egg yolks, and candied orange peels. In a 

separate bowl, mix the egg whites with a hand 

mixer until you get stiff peaks. Fold into the 

ricotta mixture. 

Preheat the oven to 350 degrees. Roll out the dough 

until flat. Punch out circles and reserve excess dough. 

In a buttered tin, add the dough circles. Add the 

ricotta pie filling and cover it with strips of dough to 

make a lattice pattern. Bake for 45 minutes. Remove 

and let cool. To serve, dust with powdered sugar. 

50

Check Out Our Full Catering Menu Online at MarketBasket.com 

@MarketBasketOfficial 

@TheMarketBasket 

Treat Yourself 

to New Jersey’s Favorite Gourmet Market and Caterer 

Fresh Seafood ◦ Prime Meat ◦ Hand Selected Produce ◦ Fresh Baked Goods 

Delicatessen ◦ Sushi ◦ Gourmet to Go ◦ MB Grill ◦ Imported Cheese 

Store Made Confections ◦ Gift Baskets ◦ Fresh Flowers ◦ Custom Cookies 

(201) 891-2000 

813 Franklin Lake Road, 

www.diningout.com 51 

Franklin Lakes, NJ 07417

DIY WITH CELEBRITY CHEF SHERRY YARD // RED VELVET PAVLOVA 

INGREDIENTS 

Red Velvet Cake: 

• 4 large eggs 

• 112 grams vegetable or canola oil 

• 225 grams sour cream 

• 1 Tbsp vanilla extract 

• 1-1/2 tsp red food color 

• 650 grams granulated sugar 

• 450 grams flour 

• 8 grams baking soda 

• 5 grams kosher salt 

• 225 grams raspberry purée 

• 225 grams 64-percent chocolate pistoles 

Early Grey Meringue: 

• 900 grams egg whites, room temperature 

• 1,350 grams granulated sugar 

• 30 grams Earl Grey tea, ground in 

spice grinder 

• 450 grams powdered sugar, sifted 

Red Velvet Ice Cream: 

• 1,000 grams vanilla gelato 

• 250 grams red velvet cake, cut into 1/2-inch 

squares, frozen 

Raspberry Sauce: 

• 36 oz raspberry purée 

• 8 oz granulated sugar 

• 2 oz orange juice 

• 1 oz fresh lemon juice 

To Assemble the Palvova: 

• 1 Earl Grey meringue nest 

• 2 scoops red velvet ice cream 

• 2 scoops raspberry sorbet 

• 2 Tbsp crushed Earl Grey meringue, 

1/2-inch chunks 

• 150 grams whipped cream 

• 60 grams red velvet cake crumbs 

• 20 grams raspberry sauce 

• 5 raspberries 

• 2 strawberries, large and quartered 

• powdered sugar to garnish 

METHOD 

For red velvet cake: 

Preheat convection oven to 325 degrees, high 

fan. In a six or 20 quart mixing bowl with a whisk 

attachment, add eggs and whip for one minute 

on low speed. Add the vegetable oil, sour cream, 

vanilla extract, red food color, and granulated 

sugar. Whip on Speed 2 for three minutes. On a 

piece of parchment, sift together the all-purpose 

flour, baking soda, and kosher salt. In separate 

microwave safe bowls, heat raspberry purée 

to 120 degrees and chocolate until melted to 

52

110 degrees, careful not to burn the chocolate. 

Whisk warm raspberry purée and chocolate 

together. Add in vegetable oil to the mixture until 

incorporated. On low speed, add the raspberrychocolate 

mixture to the egg mixture for one 

minute. Scrape down. Continue on low speed, 

and add sifted dry ingredients. Scrape down and 

mix well to incorporate. Remove from mixer and 

pour mixture onto a sheet tray. Bake for eight 

minutes. Turn and bake and for an additional four 

minutes until a skewer comes out clean. Cool on 

a rack. Section out half of the cake. For one half 

of the cake, cut into 1/2-inch cubes. Wrap well 

and store in refrigerator. The other half of the 

cake, crumble and spread out onto parchmentlined 

sheet pans. Reduce convection oven to 140 

degrees, low fan. Leave cake in oven overnight 

to dry out. Once crumble is fully dry, pulse in 

a robot-coupe until even crumb. Scoop into a 

dry, smell-free cambro and store overnight at 

room temperature. 

For the Earl Grey meringue: 

Preheat oven to 185 degrees. On a parchment 

paper, stencil 3-inch rounds with 4 across by 6 

down. In a large bowl set over a double boiler, 

whisk the egg whites and sugar to 100 degrees. 

Transfer to a stand mixing bowl fitted with a 

whisk attachment. Whip on Speed 3 until the 

meringue is stiff and cooled, about 10 minutes. 

Reduce to Speed 1 and stream in the Earl Grey 

tea and powdered sugar. Remove from mixer and 

transfer meringue to a piping bag fitted with a 

piping tip. On a sheet tray, flip parchment paper, 

ink side down. Pipe a bit of meringue under the 

corners of the parchment and press onto the 

sheet tray to prevent parchment from flying up. 

Pipe 3-inch round nests onto the lightly sprayed 

parchment, following the stencil mark on the 

opposite side, pipe a border around the disc, 4 

across by 6 down. Load piped trays into oven. 

Bake for four hours or overnight, until dry and 

crisp. Cool and transfer to parchment-lined Lexan 

with silica packets. Layer gently with parchment 

between each. 

For the red velvet ice cream: 

Pre-freeze a six quart mixing bowl and two 

6-inch metal pans for 30 minutes. In a mixing 

bowl with a fitted paddle attachment, add gelato. 

Mix until smooth. Pulse in frozen cake cubes for 

five seconds. Remove from mixer. Using a rubber 

spatula, fold by hand to combine. Scoop into 

prepared frozen 6-inch pans. Wrap tightly with 

plastic, date, and freeze immediately. 

For the raspberry sauce: 

In a medium sauce pot over medium heat, mix 

all ingredients together. Bring to a boil. Turn to 

low heat and cook for 15 minutes while stirring 

occasionally with rubber spatula. Transfer the 

raspberry sauce to a cambro container and cool 

over ice. Once cool, transfer to pint deli containers 

and cover, label, date, and refrigerate. 

To assemble the red velvet pavola: 

Place Earl Grey meringue nest onto plate. Scoop 

red velvet ice cream and 1 ounce of raspberry 

sorbet together and gently press one scoop firmly 

into nest. Repeat with another scoop of ice cream 

SHERRY’S TIPS 

• A great make-ahead dessert, all of the components 

of the dessert can be made ahead of time and quickly 

assembled for your guests. 

• Bake the meringues a few days in advance, and 

keep in airtight containers. 

• Bake red velvet cake ahead of time, cool, wrap, 

and freeze. When frozen, cut into cubes so the 

cake holds its shape when layering the ice cream. 

• Use good quality vanilla bean 

ice cream/gelato and raspberry sorbet. 

• Our Pavlova has the “wow” factor. 

Light, cool, creamy, crunchy, tart, 

and lightly sweet! A great dessert 

anytime of the year! 

and sorbet on top of the first scoop. Take crushed 

Earl Grey meringue pieces and press firmly into 

the ice cream. With a small offset spatula, 

cover meringue and ice cream with whipped 

cream. Create an even dome shape. Place over 

a bowl with red velvet raspberry cake crumbs, 

carefully cover with red velvet cake crumbs. 

Squeeze raspberry sauce just off-center on a 

medium round white plate and drag in half circle 

formation. Place prepared Pavlova in center of 

plate. Dust top center of pavlova with powdered 

sugar. Garnish the plate with the raspberries and 

strawberries. Serve immediately. 


53

DIY WITH MARKET BASKET // BOURBON BROWN GLAZED SUGAR HAM 

MARKET BASKET {813 Franklin Lakes Road, 

Franklin Lakes; 201.891.2000; MARKETBASKET. 

COM} has been catering to Bergen County 

residents’ gourmet food needs for almost 60 

years. Since then, the family-run shop has 

transformed into a local gourmet market with 

a catering service, a “Gourmet-to-Go” section, 

freshly baked goods, imported cheeses, top 

quality meats, and more. 

For Easter, the Franklin Lakes locale is gearing 

up for the holiday by preparing fresh, quality 

meals and dishes for customers to order and take 

home with them. And that creative freedom in 

the kitchen is what chef Jorge Taveras loves most 

about being a part of the Market Basket team. 

“It’s a place where I can freely create new dishes 

that I can share directly with customers,” he says. 

“It’s also great to have customers come back in 

and ask what I’m making next or compliment me 

on a dish they just had.” 

For the April holiday, Taveras is shaking up an 

Easter classic: Bourbon Brown Sugar Glazed Ham. 

“Ham is a traditional Easter dish, and it is fun to 

add the bourbon,” he says. “The glaze adds a 

twist that is simple, tasty, and something anyone 

can do.” 

INGREDIENTS 

• 8-10 lb pre-cooked Market Basket ham 

• 1/2 c bourbon whiskey 

• 1 c brown sugar 

• 1-1/2 tsp dry mustard 

METHOD 

Preheat the oven to 325 degrees. Place the ham 

on a baking tray and place in the oven, fat-side 

up. Let it bake for 90 minutes. In a bowl, mix the 

bourbon, brown sugar, and dry mustard. Remove 

the ham and brush the glaze over it. Return the 

ham to the oven for an additional 20 minutes or 

until the sugar has melted. 

54


55

DIY WITH JEANETTE DONNARUMMA // UNICORN CAKE 

JEANETTE DONNARUMMA, senior producer of the “Rachael Ray” show, says her spirit animal is a 

unicorn and it influenced one of her all-time favorite cakes. 

“To know me is to know that my spirit animal is a unicorn. I love that they’re all full of rainbow happy 

goodness,” says Donnarumma. “To know me is to also know that I really don’t like to bake cakes. 

This recipe is a fun mash-up of both of those things, perfect for a kid’s (or a kid-at-heart’s) birthday, 

summertime picnic, or just a majestic gathering!” 

INGREDIENTS 

• 1 store-bought yellow pound cake 

• 1 pint raspberry sorbet 

• 1 pint mango sorbet 

• 1 pint blood orange sorbet 

• 1 pint coconut or lemon sorbet 

• 1 8-ounce container whipped topping 

• rainbow sprinkles for garnish 

• 6 sugar ice cream cones, cut 2 inches above the pointed bottoms 

METHOD 

Slice the pound cake through horizontally to make three equal layers. Cut each of the three layers in 

half then cut each half diagonally into triangles. Using a high-sided, 9-inch cake pan, line the bottom 

with plastic wrap. Pat the pieces of pound cake into the bottom of the pan to form an even layer. 

Remove the red sorbet from the freezer until pliable. In a bowl, add the red sorbet and flatten to a 

disc shape with a potato masher. Evenly spread out the sorbet on top of the pound cake. Place in the 

freezer for at least 45-60 minutes. Repeat the following steps with the three sorbets, freezing for 45-60 

minutes inbetween. Wrap with plastic and freeze for 12 hours to set. 

After setting, remove top plastic wrap. Place the cake on a work surface and flip it out of the pan. On 

a plate, place the cake cake-side down and frost with whipped topping. Garnish with rainbow sprinkles 

and ice cream cones in a circle. 

56


57

DIY WITH B&M MEAT MARKET // GRILLED LAMB WITH MINT-CILANTRO SAUCE 

As one of Bergen County’s top meat purveyors, 

locals and loyal customers alike trust B&M 

MEAT MARKET {192 Kinderkamack Road, Park 

Ridge; 201.391.4373; BMFOODLOVERS.COM} 

and owner Jonathan Goldstein to provide them 

with the best cuts. From USDA Prime-aged beef to 

Jaindl turkeys and everything in-between, B&M has 

you covered. 

This former butcher shop has transformed into a 

one-stop shop for gourmet needs. Today, the shop 

provides its customers with quality meats and an 

array of gourmet side dishes for accompaniments. 

From catering options and pre-prepared meals 

to specially-crafted menus, B&M prides itself on 

helping customers’ lives and holidays run smoothly. 

For Easter, Goldstein and his team are gearing up to 

prepare another unique menu just for the holiday. 

“Each holiday, we come up with a new menu— 

unique appetizers, traditional sides, and the best 

quality meat as your main dish,” Goldstein says. “As 

with any holiday, it’s a very warm feeling knowing 

that customers will be happy in the comfort of their 

own home eating our food.” 

While B&M will be selling its range of top-notch 

meats throughout the season, for those seeking 

a savory traditional lamb dish for Easter, B&M 

exclusively sells Colorado domestic lamb to satisfy 

any and all holiday dining needs. 

“It’s the traditional meal,” says Goldstein. “And if 

you’re going to do it, Colorado lamb yields the most 

tender, flavorful cut.” 

INGREDIENTS 

Lamb: 

• 1 6 lb leg of lamb, butterflied 

• 2-1/2 Tbsp ground cumin 

• 2-1/2 tsp onion powder 

• kosher salt to taste 

• ground pepper to taste 

• dried oregano to taste 

• 1 c extra virgin olive oil 

• mint cilantro sauce to serve 

• Greek yogurt sauce to serve 

METHOD 

In a sealable bag, add ground cumin, onion powder, 

salt, ground pepper, dried oregano, and olive oil. 

Add the lamb and marinate in refrigerator for four 

hours. Before cooking, remove the lamb from the 

fridge to reach room temperature. Preheat the grill 

to medium heat. Grill each side for 12-15 minutes. 

Remove from heat and let rest. Slice the lamb and 

serve with mint sauce and Greek yogurt sauce. 

58


59

DIY WITH PAOLO’S GOURMET // RIGATONI WITH SMOKED SALMON 

Fairly new to Westwood’s bustling downtown—home to staples 

like Goldberg’s Famous Bagels and Westwood Prime Meats— 

is the perfect addition: PAOLO’S GOURMET {48 Westwood 

Avenue, Westwood, 07675; 201.497.6688; PAOLOSGOURMET. 

COM}. Paolo’s touts itself as the “art of cuisine,” and it truly 

is. The chic, brick-and-mortar pasta shop sells a bevy of 

Italian specialties from jars of roasted red peppers to a slew 

of organic pastas. Cooking up personal pizzas, frittatas, and 

fresh pasta dishes, like lasagna and gnocchi, Paolo’s brings the 

unique tastes and aromas of fine Italian cuisine right to this 

quaint borough. 

For executive chef Francesca Canciari, flavor is paramount, 

especially during the Easter season. Her passion for fine food 

and potent flavors shines through with every meticulously 

crafted meal, made only with the freshest, locally-sourced 

ingredients. Hailing from Palermo, the capital of Sicily, Canciari 

says her most popular meal is a savory pasta dish called Rigatoni 

al Salmone Affumicato, translated from Italian as rigatoni with 

smoked salmon. 

“It was a dish that I invented and used to make in Italy when I 

worked at a restaurant there,” recalls Canciari. “There was a line 

for this dish, the people loved it, so I made it a signature dish.” 

INGREDIENTS 

• 1 tsp red onions, chopped 

• 1/2 c smoked salmon, julienned 

• 3-4 oz dry vodka 

• 1/2 c heavy cream 

• 2 Tbsp tomato sauce 

• 1/2 c rigatoni pasta 

• pearls of balsamic glaze to garnish 

METHOD 

In a pot with boiling water, add rigatoni. Cook for seven minutes 

and set aside. In a pan, sauté the onions for two minutes. Add 

the smoked salmon and cook for another two minutes. Add 

the dry vodka and flambé for one minute. Mix in the tomato 

sauce and heavy cream. Add the rigatoni and sauté everything 

for two minutes. Serve on a plate and garnish with pearls of 

balsamic glaze. 

60


61

BOTTLES UP! 

Chakra owner introduces a limited edition bourbon 

The creative mastermind behind Morristown's 

Blue Morel Restaurant and Wine Bar and the 

owner of Chakra in Paramus, Thomas Ciszak, 

has introduced TC SELECT bourbon. 

While working as vice president of Island 

Hospitality Management, chef Cizaek conceived 

the idea of TC SELECT bourbon while developing 

Toasted Barrel in Savannah, Georgia, a bourbon 

bar and grilled cheese concept. While spending 

time in Kentucky sampling spirits, he became 

captivated by the bourbon-making process. 

"My approach to making this bourbon was a 

culinary one,” he said. “Different 'toast' levels 

inject different flavors and nuances to the 

bourbon. It's like seasoning the bourbon—adding 

brown spice, molasses, and white pepper flavor.” 

TC Bourbon was created by chef Ciszak in 

conjunction with Maker’s Mark. Aged for five years 

in American white oak, the bourbon was further 

aged with TC’s signature blend of baked American 

oak, seared French cuvee, roasted French mocha, 

and toasted French spice oak staves. 

Just one barrel was produced, so availability is 

highly limited with only 240 bottles in rotation. In 

New Jersey, it’s for sale exclusively at chef Ciszak's 

New Jersey-based TC Restaurant Group properties, 

Blue Morel and Chakra. If you are lucky enough to 

snag a bottle, the bourbon package also comes 

with a pair of spherical ice molds. 

CHEERS TO THAT 

62


63

FEHERTY OFF TOUR! 

David Feherty at bergenPAC 


He’s the fun-loving professional golfer turned on-course analyst for 

national television. Many may recognize him by his signature Irish 

accent, quick-wit, and outrageous antics (fellow pro golfer John Daly 

once successfully hit a golf ball from his mouth!). Of course, we're 

talking about David Feherty. On Tuesday, April 2, he will bring his oneman 

show, “Feherty Off Tour!” to the Bergen Performing Arts Center in 

Englewood at for an intimate evening of wicked good comedy. 

Long before the funnyman had a career in 

comedy, he was a professional golfer who 

competed in both the PGA and European 

Tour. He was 10 when he picked up his 

first golf club. Although he had aspirations 

of growing up to become a famous opera 

singer, golf quickly became his M.O. 

“I had attention deficit disorder as a child. 

I excelled in English and music, but failed 

consistently [in my other courses]. I was 

turned on to humor early in my life,” says 

Feherty. “I made fun of myself before the 

other children could make fun of me, and 

that’s the way my life has gone since. 

It's probably why I got into humor in the 

first place.” 

As for abandoning his dream of becoming 

an opera singer for a golfing career, he 

decided to pick what he knew. “My dad 

introduced me to golf when I was 10 or 

11, and I got into the professional game 

because I didn’t have anything. I left 

school and had just turned 17. It was 

either that or be a singer. But the last 

thing I needed was another mediocre Irish 

tenor butchering Danny Boy,” he jokes. 

After 20 years of playing the game 

professionally, Feherty became an oncourse 

analyst for the PGA Tour on CBS. He 

befriended golf greats like Arnold Palmer 

and Tiger Woods during that time. It wasn't 

until he attended a corporate speaking 

engagement in Canada that he discovered 

another hidden talent of his, cracking 

jokes. Jones Entertainment Group—a 

group that promotes notable comics like 

Larry the Cable Guy and Jeff Dunham— 

took note of Feherty and offered him an 

opportunity to take a stab at stand-up. 

Feherty went on to perform in Edmonton 

and Calgary and soon drew audiences that 

ballooned up to 1,000 people per gig. 

“I couldn’t believe it,” he recalled. “So 

many people would show up to listen to a 

golf commenter.” 

Given Feherty’s charisma and knack for 

making people laugh, his new calling was 

on par for the course ahead. And although 

he admits to still getting the performance 

jitters from time to time, he seamlessly 

performs once the curtain is drawn. 

“When the bell rings, I kind of settle 

down and read the crowd,” he says. 

“My audience, they’re my age, generally 

speaking; 60 to 90. There are a lot of things 

I have in common with that audience.” 

Material in “Feherty Off Tour!” includes 

stories from his upbringing in Ireland, 

moving to the U.S., typical Irish humor, 

and memories from his golfing stint. 

According to Feherty, “The show is very 

politically incorrect and not for children.” 

From poking fun at societal changes to 

addressing current affairs and the dawn of 

the digital era, this guy touches on it all in 

a way that'll make you cry (from laughing). 

For more information, visit BERGENPAC.ORG or GOLFCHANNEL.COM/TOPICS/SHOWS/FEHERTY.HTM. 

64


65

SHOWS AT BERGENPAC 

WHAT’S COMING TO ENGLEWOOD THIS SEASON 

From headbanging rock performances to sidesplitting comedy, The 

Bergen Performing Arts Center never misses a beat in world-class 

entertainment. Check what’s in store at the theatre this spring: 

MARCH 

7 The Oak Ridge Boys 

8 Bobby Collins 

9 Billy Chirino 

10 Christopher Cross, Take Me As I Am 2019 Tour 

13 Natalie MacMaster and Donnell Leahy Family Tour 

17 Lewis Black, The Joke’s On Us Tour 

22 Eaglemania & Tusk 

23 Air Supply 

27 Benise Fuego! 

29 Almost Queen 

APRIL 

2 David Feherty, Live Off Tour 

3 Pat Metheny Side Eye with James Francies and Nate Smith 

6 American Repertory Ballet, Coppélia 

13 Pirate School Sensory Friendly Kidz Cabaret Series 

26 Pilobolus, Come to Your Senses 

27 New Jersey Ballet, Sleeping Beauty 

28 New Jersey Ballet, Cinderella 

MAY 

3 Foreigner, The Hits on Tour 

4 Oh What a Night of Doo Wop and Rock ‘n’ Roll Volume III 

9 The Temptations and The Four Tops 

12 Daniel Tiger’s Neighborhood LIVE! 

30 Apocalyptica Plays Metallica by Four Cellos Tour 

JUNE 

1 Terry Fator The Voice of Entertainment It Stars Tonight 

6 New Jersey Symphony Orchestra presents All-Orchestral 

Season Finale 

18 Happy Together Tour 2019 

For a complete listing of upcoming shows and ticket prices, visit 

BERGENPAC.ORG. 

66

SHOWS AT 

HACKENSACKPAC 

THE HACKENSACK PERFORMING ARTS CENTER {102 

State Street, Hackensack, 201.820.3007; HACPAC.ORG} is 

the city’s fairly new theater that serves to nurture the next 

generation of artists. Promising “top quality” entertainment, 

check out Hackensack Meridian Health Theater’s fun lineup 

of spring events. 

MARCH 

9 Flor de Toloache PAC the House Series 

30 Gaia 

APRIL 

6 Marc Cohn PAC the House Series 

12 Subject Matter 

MAY 

17 Improv Comedy Night 

22 An Evening of Dance 

24 The Tea Interview With the Stars 

JUNE 

14 Laughter on the 23rd Floor 

For a complete listing of upcoming shows and ticket prices, 

go to HACPAC.ORG. 

Lunch 

Breakfast 

Dinner 

All of the above . . . 

860 River Road, Edgewater, NJ 07020 

201-945-4800 

7am - 10pm everyday 

brownstonepancakefactory.com 


67

DiningOut New Jersey - Spring 2019

Transform your PDFs into Flipbooks and boost your revenue!

Delete template?

Save as template ?