HUDSON Restaurant Week: Summer 2013

It’s about that time again! Hudson Restaurant Week is just around the corner and I can’t wait. This summer round is set to start July 29 and go through August 9. The food celebration highlights diverse restaurants across the county, featuring discounted prix fixe menus that would tickle any foodie on a budget. Check out the website for a list of the 45 different restaurants and their special menus. There a couple of new additions to the list, as restaurants are trying to expand their reach and participate in the community. I am excited to try out new places, and even revisit some that I went to during the winter restaurant week.

Take a peek at the places I tried out in the past restaurant weeks (it might help you pick and choose where to go):

Dino & Harry's, Hoboken

Hamilton Inn, Jersey City

Brass Rail, Hoboken

3Forty Grill, Hoboken

The Madison, Hoboken

Elysian, Hoboken

Maritime Parc, Jersey City

Light Horse, Jersey City

I am super excited because it is always a fun time and a way to explore the community and get to now the local offerings. Hope you Hudson County people get to try out some of these restaurants and show support. Stay tuned for photos, impressions, and stories about my Hudson Restaurant Week adventures, because there definitely will be some!

*Note all images are from hudsonrestaurantweek.com

RER

7.16.13

Hudson County Restaurant Week Food Diary: Light Horse Tavern

JAR 2.4.13

Another day another restaurant to cross off the list... another late lunch, and some not so great impressions.... But this was our last stop for this round of Hudson County Restaurant Week. A food celebration full of adventures, new tastes, new places, and tons of fun. Can't wait until the summer installment! 

Monday, February 4, 2 pm: Light Horse Tavern, Jersey City

Just like the Madison, we have been to the Light Horse Tavern before  almost a year ago. We were not severely impressed with the food, but we had a really great time there for a late dinner. The atmosphere, the staff, the live music, all really had a beneficial impact on our dining experience; sometimes it’s not just the food.

This time it was a late lunch. Unfortunately, the restaurant did not list its prix fixe menu on the Hudson County Restaurant Week website, so we went in blind and consequently were disappointed; no prep, no decisions made, no idea at all. And probably if we had known what they were offering beforehand, we might have chosen a different location. There the lunch prix fixe was $18 for only two courses (none of which were desserts, sadly), and it felt a little limited; 2 salad appetizers, a soup and a raw option, and for mains, three sandwiches and a pasta. It felt like the cheap and easy-way-out items on the menu.

JAR 2.4.13

To start we had the winter kale salad with pickled cherries, candied pecans and some parmesan cheese. The salad looked pretty bleached, pale and devoid of color, because the winter kale was not the plush dark green we are used to, but the sickly bright white green of a plant grown underground. The white cheese and heavy white dressing did not add color only a Caesar flavor. The only color was a dark brown, produced by the maple pecans, and a similar hue with a tinge of red from the tart pickled cherries. Not every bite was always in synch or harmonized, as the cherries provided sparse and random bursts of tart juiciness. 

RER 2.4.13

The oysters, however, were delicious. The appetizer was a tasting of three really different preparations (déjà vu?). The plate was starkly beautiful; three grey oysters on a white white plate, each dolloped with either an electric green, a light yellow orange, or a rich dark green. The first raw gem was topped with candied citrus rind, sweet and tart like oranges, highlighting the natural sweetness of the oyster. The next preparation was like a honey wasabi, bright with the spiciness of the root, but then muted with the golden tones of honey. I almost forgot that this topped a raw oyster, but the subtle saltiness of the oyster, heightened the sweetness of the honey. The last, was a salty, herby like pesto, sprinkled with the crunch of pale sesame seeds. This was the only preparation that really offered another pronounced texture to battle the smoothness of the oyster. 

RER 2.4.13

Once again the mains were almost less than interesting. The spaghettini with Maine shrimp, kale and xo tomatoes was a real dud. It lacked flavor and inventiveness. The dish in its entirety felt uniformly bland. Even bites containing shrimp, or kale or even tomato all tasted the same. There were chunks of garlic floating throughout the liquidy mess, and that was perhaps the only flavor. However, it lingered unpleasantly in the mouth for far too long. There was also a tortuously briny saltiness present as well. Unfortunately, nothing held this pasta dish together.

JAR 2.4.13

The cod burger main, on the other hand, was much more appealing, featuring a patty of chopped, flavored and manipulated cod. It was topped with what was like fancy ketchup, a tapenade with roasted tomatoes, sweet and tangy. The bun also included a healthy dose of tartar sauce, red onion and frisee lettuce. The flavors were nice and harmonious, however, the bun was a dry flat line and brought the sandwich down. The accompanying chips were thin, crisp, and salty with what felt like a hint of Old Bay seasoning. They were a nice counter point to the soft textures in the sandwich.

RER 2.4.13

Even though dessert was not part of the prix fixe, we indulged, mostly because I was so dissatisfied. Of the three offered, we picked the two which sounded the most interesting; a gingersnap bread pudding, and a butternut squash dessert. Both arrived and looked gorgeous well plated and inventive in a sharp contrast to the humdrum we had seen.

We were most definitely skeptical of the butternut squash dessert, but intrigued at the same time. This was a prime example of a savory dessert, where the sweetness relied on very mild vanilla gelato and a pumpkin seed brittle, as well as the few fresh blueberries that lined the plate. It was a very disjointed dish, which our server claimed to be very good. It was lacking the sweetness that we were longing for after our not so great meal, and that could have been injected into the dessert as it was. The meatiness of the pumpkin seeds overwhelmed the brittle, but when the kiss of sweetness come through it was nice. The butternut squash was in difficult chunks, almost too hard and large to manage. Softer and smaller would have been more enjoyable. Perhaps if even the ice cream was a little sweeter the dish would have morphed into something more pleasant. It was a little too experimental, lacking an element to meld all the different pieces together.

RER 2.4.13

The gingersnap bread pudding was perhaps the best thing we ate at the Light Horse that day, other than maybe the wasabi honey oyster. It was all the sweetness the other dessert lacked, and it had spice in the ginger snap crumbs as well as the cinnamon gelato that came with it. The tiny bread pudding circle, though did not have any perceptible ginger flavor, but it was moist and decadent. It was topped with bright red stewed apple slices, cinnamon infused and spicy with the cookie crumbs, followed by a sweet scoop of the gelato. The apples added some tartness to the sweet dish, varying the balance, though their skins were hard to manage in contrast to the fall apart custard and the melty ice cream. This dessert was delicious, and it felt like the colder seasons, with homey flavors.

We decided we did not really need to eat a full meal at Light Horse Tavern again, too many missteps and discomfort. Once again, we were less impressed with the food, but still longed for the ideas. And just like the first time, dessert was the redeeming factor, so we decided we could stop by another time for dessert and a drink, but their savories felt under developed. The atmosphere was not the warm cozy one we remembered, though the interior was beautiful in the late afternoon light. Sadly, this trip was not what we hoped it would be, it was not the time we fell in love with The Light Horse Tavern.

RER

2.4.13 

RER 2.4.13

 

Hudson County Restaurant Week Food Diary: Maritime Parc

RER 2.2.13

Saturday, February 2, 7.30 pm: Maritime Parc, Jersey City

Maritime Parc just inside of Liberty State Park was very different than the other restaurants we had been to thus far for Hudson CountyRestaurant Week. It was much quieter, much more subdued. Maybe it was the time of the night, but it did not feel like the place would get more crowded later. It felt almost undiscovered, like a secret hidden in the park.

Maritime Parc restaurant occupies part of a circular building, and the other part is dedicated to events and event planning. The building is beautiful, all glass windows around the top floor, white and lit, almost like a wide light house, a beach front property. The round architecture gives the restaurant a sinuous curve, and so that circular theme appeared again in the round tables and semi circular booths. Even one side of the restaurant is rounded with windows, looking over on the water and the New York City skyline. The view is stunning, perfect like a painted backdrop for a delicious date.

The décor was very refined and matter of fact, but also classy and minimalist, which kind of also reflected the plating of the food. Everything was really understated; white, light wood, and dark from the outside.

RER 2.2.13

The prix fixe menu was small, each course with only three selections, though the main menu was not large either, one single front side of a piece of paper. The prix fixe, in comparison to the regular menu, had all the dishes I desperately wanted, except for maybe one or two. The mains mostly featured the seafood portion of the restaurant’s expertise, and looked to a winter favorite for a starter.

Unlike our other stops during Restaurant Week, at Maritime Parc we were given ample bread, ranging from white, to wheat, to a type with nuts and dried fruit. This bread was paired with a small bowl of the sweetest and creamiest butter I can remember and another tiny bowl containing flaky sea salt. The combination a real treat. We were also given a shallow dish of pickled red onions, feta cheese, cucumber floating in a sweet beet juice. This was also lovely, tart and tangy, but leveled by the bread and butter.

RER 2.2.13

For starters we tasted the baby arugula salad and the octopus a la plancha. The salad was pretty standard; the firey rocket cooled by the poached pear, red with liquid, and the Valdeon calmed by the meaty spiced nuts. It was light and refreshing, though as usual, there was too much of the strong cheese, and not enough sweet pear to balance. Somehow in the end, as always, we ended up with too many toppings for the dwindling amount of greens. The cheese was also in big chunks which made it harder to digest and enjoy its pungent flavors. 

RER 2.2.13

The octopus a la plancha was the complete opposite of the light salad appetizer. This starter was heavy, salty, luxurious and decadent. It was a flavorful composition of tender octopus pieces, crispy greasy bites of potatoes, and some slow cooked pork belly. There was a sea of textures, from the creamy octopus, to the stringy pork, allowing each bite to be different. The decadence was topped with a little frisee lettuce, to add brightness and a little freshness to the heavy starter. The leek puree underneath the mass of potatoes, octopus, and belly, and fat, was almost tasteless through the salt and heaviness of the other elements, but gave great color.

The entrees we chose were the local sea scallops and the fresh strigoli seafood pasta. Well, get this, just the words “local sea scallops” were bolded, as they were the main event, but these two beautiful scallops sat on top three pieces of braised short rib. This is a luxurious take on Sea and Land, both elements prime from their respective sphere. The scallops were nicely seared, and just half a second shy from being under cooked, but they chewed so nicely and felt fresh. They had little flavoring, other than their natural sweetness and saltiness. The short ribs were also well prepared, stringy, and falling apart with a tender stroke of the knife. The combination was really nice, similar textures, with completely different flavors, an equilibrium of the heaviness of the meat and the daintiness of the seafood. Underneath this pile of goodness was a Gribiche sauce, spiked with onion and garlic. This sauce apparently is like a cousin of mayonnaise, studded with capers and reminded me of potato salad without the potatoes. It was a little strong, but added another element to the dish, and something to smear on the meat, and watch vanish as it was almost absorbed.

JAR 2.2.13

The pasta dish was amazing, though not much to look at. It was a heaping bowl of pasta, with dots of a few different colors, but not many. The sauce that drenched the thick shaped pasta, was creamy, heavy and delicious, spiked with lemon and thyme. It smelled like paradise, because of the herbs and the dispersed seafood. There were kernels of fresh cooked, sweet corn throughout, bringing out the sweetness of the seafood, as well as the richness of the sauce. The bowl held an array of different textures and flavors, and was all married well with the sauce and the al dente pasta. It was extremely addictive, comforting and filling. It felt familiar and fancy at the same time. I kept finding myself reaching over our small circular table, to snatch some pasta from my dining best friend. Though delicious, it was not extremely memorable in flavor, almost monotonous except for the different seafoods like scallop, shrimp and crab meat. But what I do remember, is that it was absolutely delicious.

RER 2.2.13

Of the three desserts offered, two were pretty predictable; a chocolate and a crumble, but the third was hard to imagine and innovative, so we had to try it. It was a beautiful little tropical vacation for dessert, focused on an island of vacheron (sweet French cheese) surrounded by coconut lemongrass sorbet, floating in a pool of passion fruit coulis, and topped with little pieces of kiwi, pineapple and mango. It was accompanied by a long thin strip of lime meringue. This was the most different, complicated, but delicious desserts I have had in a while. It was abstract looking, but everything fit together so nicely; the tart fruits with the tangy coulis, smothered by the sweetness of the sorbet and cheese, and made staccato with the crunch of the meringue. There were a few little micro greens on top, as well as what felt like pepper, adding another savory like element, in conjunction with the cheese.

JAR 2.2.13

The second dessert we decided on was the crisp. It was an apple pear crisp, pretty and round, standing alone. Next to it, was a scoop of cinnamon ice cream studded with mini butterscotch chips, and topped with a thin dried slice of apple like a hat. There was a stripe of caramel and strawberry, flavors that both heightened and contrasted the cold sweet ice cream, and warm muted crisp. The textures were all over the place, and the chips in the ice cream was definitely a surprise in the mouth, as we didn’t expect something so hard in the smooth frozen treat. There were crumbles under the ice cream too that mimicked those on top of the individual crisp. Both the desserts were a beautiful end to a delicious dinner, filled with unexpected tastes and flavors that had me longing for more. I am so glad we took advantage of Hudson County Restaurant Week to discover and indulge in Maritime Parc.

 RER

2.2.13

RER 2.2.13

Hudson County Restaurant Week Food Diary: Elysian Cafe

RER 2.4.13

Friday, February 1, 8ish pm: Elysian Café, Hoboken

It was a double date this time, but the wait was long. I called earlier that day to make some kind of reservation for the restaurant, but unfortunately, they do not take reservations for under six on the weekends, however, I was assured over the phone that if I came with my party around 8, we could be seated pretty quickly. That was a dream that did not come to fruition. We all spent the preamble less than comfortable with our coats on in the narrow space between a long bar and a slew of crowded tables in the front room of the Elysian Café. At least there was a decent time wasting movie on the television over the bar and the amaretto sour was sweet.

This place is the younger sister, and it feels like it. The Flinns own one of the gems of Hoboken, Amanda’s as well as this French inspired Elysian Café. Elysian, has a completely different feel, more trendy, with more of a transporting effect, you feel like you are somewhere else, and the outside city kind of vanishes. Maybe it was the dim lighting (that could be Friday night), or the noise, and the bar, and the television and the trendy people drinking drinks and eating or waiting to eat. It was probably all of that, a whole different vibe, more casual and less refined, obviously the younger sister.

After waiting what felt like forever, the four of us were seated in the second room of the restaurant. The walls radiated blue because of the setting lighting, were deeply patterned with rococo florals, twisting and turning stems. The black and white tiled floor mimicked the color of the walls, and the dark booth. It was a little quieter back there, but not quite peaceful enough to carry on detailed, content heavy conversations.

RER 2.4.13

I am going to preface this all with… I was very disappointed from the beginning, the wait, the people there, the service, and eventually the food. I suppose I had high expectations, basically being raised on the delicious adultness that is Amanda’s, Elysian Café was a far fall down.

The $35 prix fixe had four options for each of the courses, something for almost everyone; a soup, two salads and a starch, as starters, some fish, pork, chicken and meat, hot, cold and chocolate desserts. A nice range, hearty enough, playing with the winter season; butternut squash soup, winter vegetables, apples, pumpkins and blueberries. This prix fixe menu kind of gave a glimpse into some of the more profound dishes on the regular menu.

RER 2.4.13

To start, there was one butternut squash soup, one smoked salmon, and two rock shrimp risotto starters. All of which were pretty weak. The uniting theme was a lack of balance. The butternut squash soup, was thin and too finely pureed to the point where it felt like tomato soup. Just from making a soup employing a butternut squash just a little while ago, I have learned that they are somewhat resilient squashes. This soup eliminated every glimmer of that, and manipulated the gourd into a sweet juice. The smoked salmon appetizer too, was overrun, invaded by the bitter frisee and not enough of anything else to combat it. The frisee visually disguised almost all the other ingredients, only at times the bright red blood oranges would peak through, but the salty smoked salmon was hidden until grabbed onto in the mouth. It was a light appetizer, somewhat cleansing and refreshing because of the juicy citrus, but mildly weighed down from what was like lox (an upgrade of course from the bagel store). And the risotto was a complete let down. It wanted every characteristic and adjective I would ever use to describe risotto. Basically it was very lemony rice, sprinkled with green herbs, and pale pale shrimp. There was not the creamy element that we all think of when we hear risotto. It was both under and over cooked at the same time. And one of the four described it as a heavy appetizer. That it was, heavy and disappointing.

RER 2.4.13

We only really sampled the braised short rib, and the rosemary brined pork chop. When I see “short rib” on a menu it is extremely difficult for me to pass up. In some ways I am glad I didn’t this evening, but in others, I wish I had. The meat was not as succulent and juicy as I was hoping or dreaming of. This short rib was not quite as good as the one I had just a few days before (link). The grits however were classic deliciousness. Of course the slow cooked hunk of meat needs a starch base to drink up the juices created with time. But these grits were sweet and salty, and most definitely not of the quick variety. The stewed winter vegetables were nice; carrots, turnips, and mushrooms, heavy and filling. All in all it was ok, but I have had better short ribs elsewhere (at home…). 

RER 2.4.13

Now the pork chop was too dry, like all of its life was depleted from it because of cooking or perhaps even the “brining” (brining generally makes the meat or poultry in question cook faster, therefore timing in cooking is key). The accompanying brussel sprouts were great color, but just the classic baby cabbage. And the apples served the vital role of moisture and chaser for the pork chop. Unfortunately, the sauce on the plate, meant to help in that was too bitter to even want to eat, and its spread poisoned the sweet potato rosti which could have been intriguing and delicious. Both of these mains suffered from what felt like technical mishaps and oversights, but not intentional. 

RER 2.4.13

 Of the four desserts offered, one (the apple blue berry crisp, which I really was hoping to try) was sold out (it was about 10:15pm at this point), the sorbet and ice cream never too interesting, and there was the chocolate molten cake, and the pumpkin cheesecake. The pumpkin cheesecake was really lovely, as the pumpkin flavor was mild but present, and the texture smooth and creamy, until the tongue encountered the crunchy sweet and almost salty graham cracker crust. This rather large slice of cheesecake was served with a rather large dollop of unsweetened whipped cream. The caramel sauce on the plate played up the natural sweetness of the cream, and heightened the seasonal sensibility of the pumpkin. And the chocolate cake, was like many molten chocolate cakes; warm, moist, gooey, and above all, severely chocolaty.

RER 2.4.13

And here it is. The food was not so great considering the restaurant’s relatives; the lack of balance and preparation was quite shocking to me.  Also the service was not so great. Don’t get me wrong, our guy was really nice, friendly, but also seemed a little overwhelmed. He confused my drink order (just the size of the pour), but also a dessert; one of us got one, when he ordered another. Just in an environment like the one that Elysian was trying to create calls for a higher attention to detail like that of the décor, in all aspects.

The trick is not to drink.

 RER

2.4.13

RER 2.4.13

Hudson County Restaurant Week Food Diary: The Madison

RER 2.1.13

The adventures continue as we eat our way through the list of restaurants participating in Hudson County Restaurant Week...

Friday, February 1, 2pm: Madison Bar and Grill, Hoboken
We decided on The Madison Bar and Grill for a late lunch that Friday afternoon. We were looking again to go to a place in Hoboken out of convenience. Unfortunately, we went there with tentative mouths and hesitant bellies. The lunch prix fixe looked good, but we were still wary because our last experience at the Madison was less than a pleasant one; we both ended up sick in some shape or form, and were severely underwhelmed by the food. That was far more than a year ago and we hadn’t returned since. The Restaurant Week gave us an excuse and opportunity to try it out again.

RER 2.1.13

The layout was familiar, the heavy wooden elements and décor, the hearty American accents— all American. The light was beautiful in the space on that clear afternoon, making the place warm and glow, and the crisp white table clothes whiter, and the red pink flowers on the table more vibrant. There were not a lot of people in the place, but there was a constant stream of in and out, some taking advantage of the deal, and others regulars.

The lunch prix fixe was a steal, $15 for three courses, way increasing the value of the meal. Not only was the money right, but even the choices had major variety and appeal. There were sandwiches, salads, pasta dishes, something to please everyone, as well as displaying the fare of the restaurant's regular menu. We were hesitant but hungry.

RER 2.1.13

We always chose our food by what we both want to taste, so there is always some discussion, some back and forth, and some compromising. But sometimes when ordering there is also some confusion, who gets what… and plenty of giggling.

RER 2.1.13

To start we had the crab cake as one appetizer, and the Mediterranean mezze as the other. This mezze included roasted red peppers, a pool of thick hummus, bitter olives, artichoke hearts, warm stuffed grape leaves, crunchy falafel and enough pita for a party. The crab cake was delicate and dainty compared to the inordinate amount of food of the other appetizer. But it showed true craftsmanship and a complex understanding of flavor and balance. The crab cake was in fact small; a crunchy, crispy sphere on the outside but a well seasoned mess of stringy crab on the inside. What made it extra good was what was happening on top and around the solitary crab cake. There was a tiny heap of micro greens on top of the cae and a delicate ginger dressing in a shallow pool surrounding it. Floating in the pool of the sweet dressing, were crunchy green onions to brighten the appetizer. Something magical happened between all the elements creating a complex mix of sweet, salty, fresh and strong.

RER 2.1.13

The mains were nothing to really write home about. I indulged in the pizza bianca, which had far too many colors to call white; the green of the arugula, pink of the prosciutto, the red of the tomato, and under all of that finally, was the bianca. My dining partner in crime had a shrimp and bacon club, which had swiss cheese and a pesto mayo. I was not wild about the combination (cheese and seafood, Scott Conant would have a fit), however it proved to be a hearty sandwich.

RER 2.1.13

Dessert was limited to a few flavors of gelato, a few flavors of sorbet (gelato is gelato and sorbet is sorbet, especially in this case), and the champion, a key lime cheesecake. The cheesecake was like an individual cake, small, proper and round. There was a graham cracker crust, crunchy and sweet. And the creamy cake had a small hint of lime, just enough to add a little kick, but not enough to make the mouth pucker. The raspberry coulis on the plate also added another hint of both tartness and sweetness; just another level of fruitiness to almost bring out the lime. This was a fun and delicious twist on two different classics.

JAR 2.1.13

Doing the math, this Restaurant Week meal was a steal. The proportions were really comfortable, the food was not boring but also not unpredictable. It makes me change my mind about the place. Though, if I go back (which I am pretty sure I will), I will avoid the things that I ate there the first time, and try something new.

RER 

2.1.13 

RER 2.1.13

 

Hudson County Restaurant Week Food Diary: 3Forty Grill

RER 1.30.13

And so began Hudson County RestaurantWeek,  a wonderful time of year. This winter round began January 28 and runs thru February 8th, plenty of time to check out the plethora of local gems throughout the growing and changing county. As mentioned here, the food celebration takes place twice a year, during the times when restaurants slow down, because of the weather or the season. The event is meant to help boost business, and get different people and even regulars through the door.  It is an extremely exciting time, with a list of almost 40 participating venues, across four or so cities, this restaurant week is far less daunting than  the same kind of event in New York City.  Even though the list is not as large, it is still difficult to decide where to go and what to taste. We try to pick places that we have not been to before or places that we would like to see in another light. Stay tuned for more of my Hudson County Restaurant Week Food Diary…this is just the beginning.

Wednesday, January 30, 8ish pm:  3forty Grill, Hoboken
This was going to be our first stop in celebrating Hudson County Restaurant Week, and yes it is a celebration (how is discounted food not?!). We landed on 3Forty Grill, because we wanted to stay in Hoboken that night. We both never have eaten there before, but firsts are always fun. I had been there once before for the lounge, so I had no idea what to expect.

When we arrived around eight, the place was almost packed. We could see all the full tables through the long window on the backside of the restaurant. The full tables, the dim light and table cloths made us anxious but also more excited; we could feel the trendy atmosphere from there.

RER 1.30.13

 Once inside, we had no wait for a table, ours was one of the maybe three unoccupied ones left and the others were reserved. The hostess gave us our menus and politely explained about the $35 three-courseprix fixe for the Restaurant Week. This smaller prix fixe menu featured items from the restaurant's regular menu, which is a great way to display and highlight the vision of the place. And this separate menu was relatively long and involved, giving more than just three options for each course.

To start on our prix fixe adventure we ordered the warm Brie and bacon bruschetta appetizer, as well as well as the fritto misto (delicious but not that interesting; included calamari, clam strips and fish, fried in a salty and flavorful batter). The bruschetta was gorgeous, delicate and stately at the same time. The wide and shallow plate held three over flowing pieces of toasted bread, rubbed with warm garlic and oil, topped by tangy warmed Brie, sweet frangelico infused grapes, toasted almond slivers, bacon and dainty microgreens. The plate was heavily drizzled with a sweet and tangy balsamic reduction, which brought out the sweetness in some of the elements. Though lovely to look at, the bruschetta was impractical, as they did not hold together and toppings never failed to tumble into our laps. But the taste was layered, though almost too much. The crunch from the almonds was pleasant and almost necessary to counter the smoothness of the cheese and the juiciness of the grapes, however, the flavor did not blend well. Both appetizers were sizable, considering two more courses were on their way.

RER 1.30.13

Our main courses were kind of classics, mildly modified, geared to a level of refinement, but all the elements reminded me of home. I had the braised short rib that sat atop a heavy mound of rich mushroom risotto and lemon infused spinach. The plate was smeared with a mixture of meat juices and truffle cream, and topped by the oddly alluring mushroom chips. This dish was hearty, classic, comfort and flavors all rolled into one, featuring mushrooms in the spotlight, followed by decadence. This risotto was one of the best ones we have had out, creamy, luscious, cheesy and perfectly cooked. It was a stellar base for the fatty hunk of short rib, soft from slow cooking and time. The curveball was really the mushroom chips, thin, crunchy and chewy all at the same time. They tasted like mushrooms, but somehow transformed and addictive. The deliciousness, creaminess, meatiness, and mushroominess, made the spinach unsavory and obsolete.

The other main, chicken medallions with parmigiano string beans, bacon whipped potatoes, and sweet and savory corn pudding, was not nearly as delicious. The best part of the plate was the salty and fresh string beans. We loved the combination of cheese and crispy freshness of the beans (yea, not the bacon...sadly). All the other elements were either dry (chicken), lifeless (corn pudding) or too bacony (is that a thing?).

RER 1.30.13

Dessert was also less than spectacular, though simple plating made them look beautiful. The warm baked apple crisp topped with caramel gelato sounded good in theory, but the brown sugar pastry was too buttery to the point where it tasted meaty. The combination of the elements could have been good, the melting gelato fused it all together with a sweetness to battle tartness. Just some of the proportions were off, making the flavor profile tumble into unfortunate depths. The old fashioned butter cake was just that, settled in a pool of Nutella chocolate sauce, sweet and meaty from the hazelnut notes. It was made light and fun with super fresh strawberries and a bunch of whipped cream. But it was not really anything special.

All in all, we had a fun time, eating, chatting, and calculating what our meal would have been had we not gotten the Restaurant Week menu. The food was pretty good, warm and somewhat inspiring, but the portions were large and worth the price. The atmosphere was not as stiff as I first thought it was going to be, and in the end almost inviting. I would really like to try out some other things there in the future, so apparently participating in Hudson County Restaurant Week did the job for 3Forty Grill.

RER

1.30.13

RER 1.30.13

 

late night CUBAN: La CONGUITA

RER 8.4.12

JAR 8.4.12

This Cuban restaurant was another of the various restaurants across Hudson County featured in the Hudson County Restaurant Week. We only discovered and decided to go to La Conguita Restaurant in Jersey City, after seeing the prix fixe on the website for the county event. We, however, did not make it there for the special restaurant week… and by the time we did make it there, it was almost time for them to close up shop.

Like a usual Saturday, we get to things late, and it was 9:15 before we got to La Conguita, famished. The place was almost empty, a few tables finishing up, and the staff doing the same. La Conguita sits on a corner. Three steps leading to the front door are at the point of the two lines, making the corner. The restaurant comprises of two rooms, one narrow and long, and the other main room wide and varied. Just sneaking a peak, the second dining area has an intricate mural on one wall, animated and colorful, maybe portraying some kind of history. The larger dining area that the front door opens onto has bright yellow walls, and a long window, running the length of the other. Small tables line the window, and a large lunch counter sprawls on the opposite side.

 It felt old and retro, like a different place and time. The spinning stools at the counter and a menu hanging above the L-shaped island, the kitchen tiled floor (alternating colors), and the glass display case right by the front door. It was lively and Cuban music was playing over the speakers, welcoming.

 Not able to decide on appetizers, as the list was long and cheap, we picked the sampler, which had a good many of the items we wanted to try. We got three different kinds of empanadas (cheese and guava, beef and chicken), stuffed cassava, stuffed potato and two croquettes. A mouthful. We both really liked the cheese and guava empanada. It was sweet and salty, crunchy on the outside and melty on the inside, a great balance of textures and tastes on both ends of the spectrum. Since then, we have tried others elsewhere (more on this another time). The others however were pretty dry and bland, not what we were hoping for and expecting. Just fried. The croquettes and stuffed potato were pretty mediocre too. The croquettes were just hot enough, and the stuffing of the potato (ground beef) was just as uninteresting as the beef in our empanada. The stuffed cassava, however, was a little more interesting—the flavors were a little different and definitely more present. The texture of yucca is starchier and more exotic than the potato.

After all this as mains we had the Pernil (listed as the house specialty) and the Churrasco. My Pernil, shredded roast pork, came with the requisite rice and beans and plantains. Unfortunately, because it was so late in the night, they were out of yellow rice, to the dismay of my date, so we had to stick to white rice (still delicious). My dish, at $8, was a startling amount of food, heaping piles of rice and pork, a healthy portion of beans and plenty of tasty plantains. The pork however, was severely delicious only in pockets. There were some mouthfuls where the natural juices of the pork was absent, and felt like I got the bottom of the pot, as they were dry and chewy. But I probably did get the bottom of the batch. The bites that did have the fatty succulent nature expected of pork were lovely, mixed with the hearty beans and neutral rice, the fat and salt were minimized to perfection.

My date had the Churrasco, a never fail dish, skirt steak, rice, beans and plantains. Unlike the many Churrasco dishes we have had in the past, this steak came topped with a mound of beautifully (but not overly) sautéed white onions, bursting with sweet and salty flavors to complement the well-seasoned steak. The onions were a welcomed surprise, adding a new dimension to the typical. They were still crunchy and added a complexity in texture to the almost perfectly cooked steak. And the accompanying chimichurri sauce made everything colorful with heat, from the steak to my shredded pork.

Uncharacteristically, we did not order dessert, probably because we saw the staff cleaning silverware, yelling in Spanish, closing the restaurant down. And also because we were unnaturally full from our late meal. The prices were astonishingly low, compared to a few other Cuban restaurants around Jersey City and Hoboken, even one that is in the same neighborhood. The value was extraordinary, so much food for a small price. The quality was also there. I am sure had it been earlier we would be able to taste the time and care put into the dishes even more. Some of the food did feel mass produced, but other dishes really shone in quality control. I would absolutely go back, at the prices and portion sizes, there many deals to be had at La Conguita Restaurant.

8.4.12

RER

RER 8.4.12

RER 8.4.12

not just nourishment: HUDSON COUNTY Restaurant Week

RER 8.1.12

We have all heard about the famous Restaurant Week in New York City—the week that foodies wait for and that many restaurants pull out all kinds of stops for. It is a food celebration that amplifies reservation volume and comes around twice a year, made for the appreciation of food and all that surrounds it.

 

Hudson County (New Jersey), just across the Hudson River from the famed food world of Manhattan, has their very own bi-annual food festival—HudsonCounty Restaurant Week.  It was jump started by Get Out Hudson Magazine in 2005, by the magazine’s creator Tamara Remedios. According to the website, the restaurant week was the result of many conversations with local restaurateurs, creating not only a tourist attraction, but something the whole community could enjoy. The Restaurant Weeks are set during slower times of the year, January and July,  as an effort to rekindle business and expand. Both the magazine and the event are to promote activity and participation in the area; by those who live there but also those open to exploring.

RER 8.1.12

The Hudson County Restaurant Week is a bi-annual celebration of food and the experiences surrounding it, catering to the foodies and the hungry alike. Many diverse restaurants across the county get involved, creating special prix fixe menus or hosting various events. This puts Hudson County on the map as being more and more of a food destination, not just a cheaper place to stay to enjoy the dining in the City. Hudson County, is the smallest of the counties of New Jersey, comprised of 12 cities, but it its proximity to the Big Apple has given the county appeal and popularity. The restaurant week and its surrounding events are meant to help take advantage of location, as well as the growing populations and desirability of the area.

Not only does the event bring more people to the area, but it is also great exposure for restaurants, new and old—those with a following as well as those just starting out. It is a way to show its neighbors what it can produce and the ways that the restaurant is unique. The prix fixe that many of the participating restaurants offer, is the perfect vehicle to showcase what they want to be known for and give a great sampling of the vision of the restaurant. Smaller portions and specials can give patrons a look into the restaurant without the full investment, and if impressed, they will return to make the full investment. Not that it makes a fierce competitive atmosphere, but it is a way to assert presence, and perhaps friendly culinary competition.

RER 8.3.12

This was an excellent way for me to discover and uncover other restaurants in my area that I never would have thought of trying.  The website for the event made it easy to look by city for restaurants. This kind of index is very helpful for the under exposed and is also more narrow than just googling “Where to eat in Hoboken, NJ.” With the website, the viewer is also able to look at the menus and prices that the restaurants were offering. Being able to see all of these things makes for a fun comparative exercise, and all the info is right on the table. Everything was at my fingertips. The open accessibility makes the event even more special and can also be seen as a community builder, opening up food options and experiences to a wider net of people, through the prices and the website. I would only say that there could be more advertising, through other outlets perhaps, spreading the word even further.

I am really looking forward to January’s Restaurant Week. This time around was my first real experience with it, and it was lots of fun. I went to places I would not have gone to, either due to expense or familiarity. This time I only ventured to a few restaurants, mostly in Hoboken and Jersey City, but in January…it is on! I am looking forward to casting the net wider as well as finding a joint that will come into regular rotation on my dining list. 

RER

8.29.12 

RER 8.3.12

 *Note: The top two photo's are of the Hamilton Inn in Jersey City, and the other two are from the Brass Rail in Hoboken. Both were restaurants participating in Hudson County Restaurant Week.