Food & Drink Atlantic City Weekly

The Palm at 10

By Lori Hoffman — Wed, 21 Jan 2015 14:37:24 PST

An immediate hit, the family-owned steak house has lost none of its luster after 10 years in The Quarter

Ask anyone to name their favorite steakhouse in Atlantic City, and The Palm always seems to be one of their top recommendations.

And with good reason.

The family-owned steakhouse chain inside The Quarter at the Tropicana Casino and Resort IS one of the best steakhouses in town thanks to its amazing hospitality, belief in using the best and freshest ingredients and devotion to locals.

That simple approach is why The Palm’s 10-year anniversary in Atlantic City is being celebrated with a quiet, special offer as opposed to some over-the-top, cheesy birthday promotion. Like always, it’s keeping it classy.

“It’s been a good ride,” says General Manager Paul Sandler, who has been with the Atlantic City Palm since the day it opened. “It’s a pleasure to work with a company that shares the same values as yourself. For The Palm, it’s all about the hospitality piece, not putting numbers through the door and making as much money as possible. Hospitality and quality come first and then the money will always follow.”

Sandler is proud to say that little — if anything — has changed at The Palm since debuting 10 years ago.

A look around the famed walls that feature painted portraits of international and local celebrities along

with loyal diners reveals many more faces than originally appeared. But other than that, the place looks pretty much identical.

“The company hasn’t changed and neither have we,” Sandler says. “It stands by its original seven core values of dedication, loyalty, quality and the whole nine yards. I think the only thing that has changed because times have changed is that the controllables at store levels have changed so operators don’t have to compromise service and quality while still remaining profitable. But customers would never see that. We still have the same prime steaks and Nova Scotia lobsters since the first Palm opened in New York in 1926. We are just more astute to remain a profitable business.”

That simplicity and consistency is evident on its menu. All of the signature dishes remain such as the jumbo shrimp Bruno ($17), three jumbo shrimp served Francaise style sauteed in a Dijon mustard sauce; stellar bacon-wrapped scallops ($18) with a balsamic and basil reduction; the Louis “Gigi” Delmaestro Salad ($16) with shrimp, green beans, tomato, onion, bacon, iceburg lettuce, roasted pepper, egg and avocado tossed in a garlic vinaigrette; classic Italian fare including the best chicken parmigiana ($34) in the city; prime steaks such as the prime, bone-in, 24-ounce ribeye ($57) and a melt-in-your mouth filet mignon ($47 for 9 ounces, $51 for 14 ounces); seafood staples such as jumbo lump crab cakes ($39) and swordfish steak ($40) with a cherry tomato olive relish; signature sides ($8.50 individual, $13 family style) including Half & Half, cottage fries and fried onions and asparagus fritti with lemon garlic butter; and eyepopping, scrumptious desserts such as its bag of warm doughnuts ($10) dusted with cinnamon sugar and served with chocolate and raspberry sauces and one of the best carrot cakes ($10 or $16) — seven layers with cream cheese icing and toasted pecans — you will ever devour.

“Our menu doesn’t change that much because everything is somebody’s favorite,” Sandler says. “We cater so much to regular business travelers so that if they are fond of the Colorado lamb rib chops, they are the same here as they are in Dallas. You don’t have to overthink food. When you use quality food, it has beautiful flavors.”

Executive Chef Ron Reid, a Palm veteran who has worked at various locations throughout the United States, impresses with specials and permanent additions that aren’t printed on the menu including the steakhouse slab bacon ($18.50) featuring Neuske’s bacon with chipotle maple glaze served with homemade BBQ sauce; the prime, 40-ounce Tomahawk ribeye ($125) and a recent special offering pork belly with feta cheese and pumpkin seeds.

“Some of the things my chef does is just ridiculous,” Sandler says. “He is so talented. He does a lot of things on the corporate level for menu engineering and developing new recipes with them. He knows what works and in what markets they work in because he worked for Palms all over the country. So I let him do his thing with specials. If he wants to bring in a special fish from Hawaii, go for it. There is a lot of variety on our menu, and Ron does a great job with specials, bringing in things like stone crabs and bone-in swordfish chops seasonally when we can get them.”

Sandler and Reid aren’t the only A.C. veterans. Many of the bartenders and servers have been there since Day 1.

“And I think that makes a big difference,” says Sandler, who works side by side with Assistant General

Manager Anthony Romano. “People come in and ask for certain servers and find the same bartender smiling at them that they have come to expect and know for 10 years. And the longer they work here, the better and more knowledgeable they are. I have people coming in asking to sit in sections where certain server assistants work because those employees know exactly what guests want. They get that sense of comfort when they see me and Anthony when they walk in, but they spend an hour-and-a-half longer with the servers than they do us. That’s part of the reason we have so many dedicated locals, some who I see multiple times a week. We try not to say no to them whether it’s January or August.”

Sandler says he hopes The Palm’s next 10 years are like the first 10.

“I don’t look at how much money we made, I look at how many quality experiences we offered and how many relationships we developed because we want to be here 50 years from now,” he says. “We are looking to help Atlantic City re-establish itself one diner at a time, and we plan to stay true to our roots and continue to be a simple, family-run steakhouse.”

The Palm Restaurant

The Quarter at Tropicana

Open 4 to 9 p.m. Sundays, 5 to 10 p.m.

Mondays to Thursdays, 5 to 11 p.m.

Fridays and Saturdays.

Appetizers range from $10 to $24, salads $8.50

to $16, classic Italian entrees $25 to $35, steaks

and chops $47 to $125, seafood $37 to $42, side

dishes $8.50 to $13, desserts $10 to $16.

Major credit cards accepted. Disabled access

through front door on street level or via elevator

from The Quarter. Liquor license. Catering.

Free valet parking located directly in front of Palm.

Kids’ menu. Private dining rooms available.

No smoking. 609-344-7256. ThePalm.com.

10 Reasons to Visit The Palm To Celebrate 10th Anniversary

By Scott Cronick

10. The Palm is offering a 10 percent discount

on all dinner checks in the dining room and bar

through Thursday, Jan. 29. But you have to ask for

it.

9. The Prime Time happy hour 5 to 7 p.m.

Sundays to Fridays features half-priced bar food

such as Nova Scotia lobster tempura ($7), prime

steakburger sliders ($6), Nova Scotia lobster sliders

($6.50) and more.

8. The service at The Palm is second to none, from

its friendly bartenders to knowledgeable servers.

Efficient, courteous and always professional. And

there’s no better GM in town than Paul “Paulie”

Sandler.

7. The wine list curated by Sandler is one of the

best in the city, and Sandler’s now on the beer bandwagon,

offering some great crafts on tap and by the

bottle.

6. The desserts are better than most restaurants

in the city thanks to a perfectly sweet and tart Key

Lime Pie ($10) and its Big Chocolate Layer Cake

($10, $16) with seven layers of dark chocolate cake

with chocolate ganache.

5. It’s as good as it sounds: the steakhouse slab

bacon ($18.50) featuring Neuske’s bacon with chipotle

maple glaze served with homemade BBQ sauce.

It’s not on the menu, so you have to ask for it.

4. The prime steaks are amazing, particularly the

28-ounce porterhouse ($75) that is often served as

a special.

3. Who has the best creamed spinach ever, anywhere?

The Palm does. Mix it with their goat cheese

whipped potatoes and taste heaven.

2. The Bozzi Burger ($18.50) recently took top

honors in At The Shore magazine’s Top 10 burgers

in A.C. for a reason: a pound of prime beef with all

of the trimmings including house-cut fries is something

worth clogging your arteries for. It’s not on

the menu, so again you have to ask for it.

1. The chicken parm. Yep, you read that right. The

Palm has the best chicken parm ($34) in the city.

Don’t be surprised, The Palm started as an Italian

joint in New York in the 1920s. Pounded thin,

breaded, fried and topped with awesome mozzarella

cheese and a tasty red gravy, this baby is so big it

sometimes falls off the plate a little.

The New Mariachi Loco

By Pamela Dollak — Wed, 21 Jan 2015 13:59:21 PST

Having outgrown its prior location, El Nuevo Mariachi Loco has become a popular destination for authentic Mexican dishes in Hammonton

Roberto Diaz almost never relocated his restaurant El Mariachi Loco to the corner of Bellevue Avenue and South Egg Harbor Road in Hammonton. The space, on the first floor of an ornate and elaborately painted 110-year-old building, the most photographed building in town, had been vacant for a while, but the owner was taking his time deciding who to rent it to.

“The owner wasn’t too sure he’d give it to us,” Diaz says. “He had a lot of interest in the space. I waited two months until he finally called. And we did it. It was empty when I got it. I built an all-new kitchen, everything. Whatever is there, I built it. I made it looked nice.”

The restaurant is technically El Nuevo Mariachi Loco (the NEW crazy musician), because Diaz moved the original El Mariachi Loco, located just a block away, to this spot only one year ago. The new space is bright and airy with cheery, yellow walls that contrast with the fierce pictures of impassioned Aztec and Mayan warriors hanging on them. The windows are adorned with images of Kokopelli, the humpbacked flute player who is more commonly known as a symbol of fertility, but also represents a musical spirit.

The original El Mariachi Loco, which Diaz had for four years, was a much smaller space.

“People liked it,” he says. “And it kept growing. We started having too many customers for the space. It was our customers who encouraged us to open a bigger spot. They said if I moved, they’d move with me. I said OK.”

Diaz, who went to culinary school in Philadelphia and worked as a banquet chef at numerous country clubs, is not only the owner, but head chef. His goal for his own place was to create “real, good, authentic Mexican food.”

And he has.

At the moment you are seated for dinner, you are brought out warm, homemade chips with three different dips: chipotle, salsa verde and bean. What’s missing? Salsa.

“I don’t want to give the customer just water,” says Diaz of the more common chip accompaniment. “I want them to have a snack. That’s the way we serve it. It works.”

The menu is extensive and can be a bit overwhelming, particularly if you are a novice to Mexican food. But ask any of Diaz’s customers who come locally or from as far as Philly, North Jersey, Delaware and the shore, and they’ll say you can’t go wrong with any item.

Of course they have fajitas, burritos and quesadillas, but when dining here, do yourself a favor and go for something slightly more exotic.

Tamales, beautifully served in banana leaves, can include anything from queso (cheese) and jalapenos to chicken with a mole sauce (an unsweetened chocolate sauce) to chicken with salsa verde (green sauce). Try one or get a platter with all three.

A newer menu item is the enchiladas stuffed with spinach, chicken and cheese served with a light, poblano cream sauce, which makes it a different way to enjoy this popular dish.

Mar y tierra (surf and turf, $19.50) includes a slice of ribeye steak, smoked pork chops, grilled chicken, shrimp, mussels, rice, pico de gallo and guacamole. The meat and poultry are cut thinly so they tend to be a bit on the drier side, but they are delightfully seasoned and the fresh and delicious guacamole is a nice extra.

Paella ($19), known more for being a Spanish dish, is a scrumptious combination of seafood and rice. Chiles rellenos de queso ($13), a cheese-stuffed poblano pepper swimming in a tasty Mexican tomato sauce, is a hot item here — literally and figuratively.

But it’s their mole poblano ($13) — chicken on the bone, rice and beans — that is their most popular dish by far. The sauce is comprised of numerous ingredients and is, according to Diaz, very complicated to make. It’s thinner than you might be used to elsewhere and takes three hours of meticulous effort to complete — if it’s done wrong, it can be either too sweet or too spicy. And this sauce needs to be just right.

Vegetarian options can be found here, too, such as pumpkin and mushroom quesadillas ($8.50) and stuffed zucchini ($13). The kids’ menu consists of some Mexican favorites such as tacos ($4) but also includes chicken nuggets with fries ($5.50) and chicken wings ($10).

Diaz is quite pleased with the way things are going in their new location.

“I think we are doing a good job. If we make a mistake, we fix it. But we try to stay away from mistakes,” he says. “We are working hard for the customers and want to treat them right. We wantthem to come back again.

“When they leave, they always thank us and say ‘good work.’”

El Mariachi Loco

101 Bellevue Ave., Hammonton

10 a.m. to 9 p.m. weekdays, 10 a.m. to 10 p.m. weekends

Breakfast $7.50 to $11; tacos/burritos/quesadillas $3 to $10; enchilladas/

fajitas $12 to $16; appetizers $6.50 to $23; platters $13 to

$19.50; seafood $13 to $24; vegetarian dishes $5.50 to $13; kids

menu $4 to $10; desserts $2.50 to $7; drinks $2 to $8.

Most major credit cards accepted. Disabled accessible. No liquor

license. BYOB. Eat in. Outdoor seating in season. Takeout. Catering.

Private parties. Street parking only. Kids menu.

No smoking. Live music. Karaoke.

609-270-7224; ElMariachiLocoRestaurant.com

Sushi Shangri-la

By Scott Cronick — Wed, 14 Jan 2015 12:41:46 PST

Under the au spices of master chef Armiyanto “Harry ” Setiyaki, Oshi at Harah’s is the best sushi spot in town

When it comes to sushi in Atlantic City, it doesn’t get better than Oshi Sushi & Sake. And that credit can be placed squarely on Armiyanto “Harry” Setiyaki. The Japan native learned the craft from his grandfather, improved his technique in Indonesia and eventually came to the United States, where original Iron Chef Masaharu Morimoto taught him how to break down fish better than he ever did before.

Setiyaki then worked for Philadelphia restaurateurs Georges Perrier and Chris Scarduzio at the acclaimed Le Bec Fin before wowing sushi lovers for years with his creative

— yet traditional — sushi at Oshi Sushi & Sake inside Scarduzio’s Steak, Sushi & Lounge at the former Showboat Casino-Hotel.

When Showboat closed, Harrah’s Resort, whose parent company Caesars Enter tainment owned Showboat, wisely enlisted Setiyaki to bring him and the Oshi brand to Harrah’s to showcase his talent.

And by the way, he’s a master sushi chef.

“He’s the only master sushi chef in the city and, as far as I know, the only master sushi chef in the state,” says Director of Food and Beverage Lee Sanchez. “He grew up around sushi and has dedicated his life to the craft. When Showboat closed, we just knew we had to grab him and bring him over here. His knife skills are second to none and his creativity is over the top. We needed a sushi spot at Harrah’s, and there was no better chef than Harry to make that a reality.”

Found in the Waterfront Tower location across from The Pool and adjacent to Sammy D’s that formerly housed the dessert, candy and coffee shop Temptations, Oshi — which means “modern sushi” — is already THE best sushi spot in town despite being just two months old. Minor renovations were made to the circular space including Asian-inspired decor as well as sushi stations with seating for about 40 people where Setiyaki and his team will offer appetizers, rolls, sashimi and nigiri.

“We didn’t have any Asian offerings on the property, and sushi is hot and people love it,” Sanchez says. “Temptations was a $1.8 million buildout in 2009, so it’s an absolutely beautiful space.”

Crowd favorite rolls include the New Jersey ($12) with tuna, eel, avocado and fish roe; spider ($16) with tempura soft shell crab, avocado, lettuce, massago and eel sauce; rock ’n’ roll ($12) with salmon, scallion, tempura-fried kani and eel sauce; and standards such as crunchy spicy tuna ($10), eel avocado ($12) and California ($10).

Sashimi and nigiri include kani (crabstick), ebi (shrimp), unagi (eel), maguro (tuna), sahiro maguro (white tuna), sake (salmon) and hamachi (yellowfin) ranging in price from $5 to $6 for two pieces.

But make sure you start with some of the appetizers, which are simply amazing, particularly the hamachi ponzu ($14), yellowtail with jalapeno in ponzu sauce; spicy seafood salad ($10) with a mixture of seasonal fish, spicy mayo and tobiki; and the tuna tartare ($15) — the best tuna tartare in the city — with masago, cucumber and jalapeno served with seeded wonton chips.

New additions that Oshi regulars never saw before include pepper tuna salad ($12) with fresh-seared ahi, avocado, cucumber, daikon and seaweed salad; shishito peppers ($10) with miso dressing and crispy shallots; and rolls such as the Fujiyama ($18) with shrimp tempura and cucumber inside topped with kani salad, and the Katana ($18) with avocado, spicy tuna, cucumber and seaweed topped with yellowtail.

But if you really want to be wowed, order the Omakase, a Japanese phrase which translates to “I’ll leave it to you,” where Setiyaki creates amazing experiences that cannot be ordered a la carte and chosen by the sushi master, including Ikura, salmon roe inside a box molded from daikon; soft clam cut to resemble a shark’s fin; a mosaic roll fashioned from tuna, daikon and fish roe; and Otoro, the fattiest and most desired part of the tuna taken from the belly that is lightly heated with a blowtorch and set over rice Nigiri style.

Some of his sushi, including a creation with hamachi that resembles a tulip, is so beautiful you don’t want to eat it, but when you do, you will be

glad you did.

“I love watching him build an Omakase. It’s a work of art as he builds individual crafted pieces of sushi,” says Sanchez, who notes that Setiyaki works behind glass so people can see how amazing his skills are.

“His knife skills are insane. When you see him break down the fish that he gets in every day fresh and then builds intricate sushi, sashimi and nigiri plates, it’s hard not to be impressed. It’s like he’s doing it right on stage in front of everyone. He can break down a tuna in minutes with his eyes closed. I watched him roll sushi with one hand not even paying attention. He’s that good.”

Sanchez says Atlantic City now has a world-class sushi destination. “It’s some of the best sushi I ever had, and I travel everywhere,” he says. “Whether you are in New York, Philly or Las Vegas, this is as good as it gets.”

Staff photos by Ben Fogletto

Oshi Sushi & Sake

Harrah’s Resort, Atlantic City

Open 5 p.m. to midnight Wednesdays,

Thursdays, Fridays and Sundays, and noon to 1 a.m. Saturdays.

Starters are priced $10 to $15; rolls $10 to $18; sashimi and nigiri $5 to $6.

Major credit cards accepted. Liquor license. Disabled access. Eat In. Takeout. Private parties.

No catering. No kids menu. No smoking.

Go to Harrah’sResort.com for more.

Oshi Sushi & Sake

WHERE: Harrah’s Resort, Atlantic City

WHEN: Open 5 p.m. to midnight Wednesdays, Thursdays, Fridays and Sundays, and noon to 1 a.m. Saturdays.

HOW MUCH: Starters are priced $10 to $15; rolls $10 to $18; sashimi and nigiri $5 to $6.

SERVICES: Major credit cards accepted. Liquor license. Disabled access. Eat In. Takeout. Private parties. No catering. No kids menu. No smoking.

MORE INFO: Go to Harrah’sResort.com.

BETWEEN YOU AND ME: Chef Armiyanto “Harry” Setiyaki is a member of the all-Japan Sushi Master Association. He was also a finalist in this year's World Sushi Cup, where he placed fifth, a remarkable achievement. Like his grandfather, Setiyaki received the coveted title of Sushi Master from the All-Japan Sushi Master Association in 2013, and is the only Indonesian sushi chef in the world that has been awarded that title.

Have a drink at Oshi

All of that good sushi Oshi offers has to be accompanied by amazing beverages, and the team at Harrah’s has that covered.

There are three sakes offered, each more impressive than the other. The TyKu Coconut ($35 for 375 ml bottle) offers a silky texture with the sweet taste of coconut and hints of vanilla; the TyKu Black ($7 by glass, $35 for 375 ml) offers a rich texture with hints of natural sweetness with peach and vanilla on the nose; and TyKu White ($90 for 375 ml) is refined and smooth with floral notes and hints of banana, vanilla and spice.

“The Black represents the top 10 percent of sakes in the world, while the White is the top1 percent of sakes in the world,” says Harrah’s Director of Food and Beverage Lee Sanchez. “They are like fine wine. And serve all of them cold because typically sakes that are served warm are inferior sakes.”

Oshi also offers about a half dozen beers by the bottle, including standards such as Lucky Buddha ($7), Sapporo ($9 for 22 ounces) and Kirin ($7), but there are two craft standouts: Brooklyn Sorachi Ace ($21 to 750 ml) and Dogfish Namaste ($7).

Wine and non-alcoholic beverages are also available.

The Snappiest Meat, The Happiest Drink

By Eric San Juan — Thu, 08 Jan 2015 07:30:00 PST

Bacon and beer come together for a week of bliss at the Trop Jan. 11-17

And on the eighth day He created bacon, and He looked upon His creation and said it was good.

Then He had a beer and rested again, this time with a frothy beer, because when you’ve created something as good as bacon you deserve a break.

Visitors to Atlantic City will be able to do much the same Jan. 11–17 as the Tropicana Casino & Resort celebrates its first annual Bacon and Beer Week.

According to the Tropicana’s Maria Marques, the event has historically been two distinct theme weeks. Those celebrations were both enjoyable on their own, but you know what they say about two great tastes that taste great together: Each proved to be so popular, the organization has merged them into one big gastrointestinal nightmare of a good time.

The week-long event will spread out across the entire Tropicana Casino & Resort, covering two dozen restaurants, 18 bars and lounges, and more. An array of bacon- and beer-related specials and menus are being featured throughout the resort: Highlights include a Saturday beer brunch at Broadway Burger Bar, beer- infused recipes at il Verde, limited bacon-kissed cocktails and entrees at Fin, and specials on bacon candy at Old Farmer’s Almanac, among others.

This, of course, isn’t the first time the universe has brought bacon and beer together. Funky Buddha Brewery makes a “maple bacon coffee porter” that is breakfast in a glass — yes, you read the beer description correctly. Rogue does a bacon-infused beer as well, as do several other breweries. But a week-long event featuring all manner of creative bacon dishes and excellent craft beer? That might be a first.

Quirky events like this one are becoming more common around Atlantic City, though, as the region broadens its tourism scope to cater to a wider range of interests. And then, of course, there’s craft beer: A.C. is embracing the explosion of independently produced brews that’s been making its way slowly but surely through American cities over the past few years. The craft market is expected to grow by more than 20 percent in 2015, and there are now over 3,000 breweries operating in America.

Atlantic City has fairly quickly established itself as one of South Jersey’s best beer towns. Indeed, that the Tropicana can devote an entire week to celebrating beer along with its good friend bacon is a testament to just how popular the good brews have become.

No need to drive home after filling up on beer and bacon, either. During the event week, the Trop is offering packages that include overnight accommodations and a $20 food & beverage credit for just $65. n

Bacon & Beer Week

Jan. 11–17. Tropicana, Brighton Ave. & Boardwalk, A.C.

Complete menu & more info: tropicana.net/events/beer-bacon-week

The Year's Tastiest Dishes

By Frank Gabriel — Wed, 31 Dec 2014 12:51:35 PST

it was a great 2014 in south jersey restaurants — here’s why, plate by plate

If 2014 was any barometer of what to expect in South Jersey’s culinary future, good things lie ahead for local food lovers. Here are the most memorable dishes we ate out in restaurants around the region this year.

Appetizers

Tequila shrimp bangers at Vagabond (A.C.) Tossed with spicy, crimson sauce, these crunchy decapods prove a fine finger-food complement to Vagabond’s intrepid draught lineup of craft and import brews.

The Nugget at Lillie’s (Golden Nugget) Imagine three of the grandest golden-brown potato pancakes you’ve ever encountered, enhanced via an inner dice of scallop and shrimp. Vibrant stripes of tangy ponzu sauce render the plating nothing short of culinary art.

Calamari at Sax at The Reeds (Stone Harbor) A remarkable rendition, with large squid rings perched atop pickled peppers, mandoline-cut Vidalias and a chiffonade of mizuna, a potent, peppery green. Tart kaffir lime crema beneath is paired with crisp calamari, gracefully balancing those wildly divergent flavor profiles. (Thursday special)

Salads

Grilled romaine salad at Stella (Ventnor) A warm composition of halved romaine, pancetta lardons, chevre, pesto and balsamic. Just the slightest wilt and char on the lettuce’s frilly edges makes for an intelligent dialogue between sweet, salty and sour, plus lovely textural crunch.

Meatball and salad at Martorano’s (Harrah’s) This signature starter is a swaggy, uniquely South Philly anomaly: manly bundles of lightly sauced meat, riding shotgun alongside an outsized bowl of romaine, cucumber, red onion and cherry tomato doused with red wine vinegar and Sicilian olive oil. Yo, indeed.

Soups

Manhattan clam chowder and lobster bisque at Shuckers (Margate) We’ve enjoyed everything we’ve tried at this third Liscio family establishment, but were especially taken by these hearty broths, reflective of their island origin.

Tuscan bean, crab and corn chowder at Knife and Fork (A.C.) A Restaurant Week luncheon on a snowy, windswept Friday delivered two steamy, rib-sticking bowls of warmth and comfort.

Sandwiches

Double cheeseburger at WingCraft (A.C.) Sourced from NYC’s famed Pat LaFrieda Meats, these lusty patties, adorned simply with American cheese, honored their prestigious provider.

Kobe beef Reuben at Old Home-stead (Borgata) Chef Romeo DiBona’s savvy contribution to November’s “Street Eats” evening of culinary legerdemain was our single favorite dish this year: tender brisket, Asian slaw, Swiss cheese fondue and fry sauce adorned with cool looking, cherry-essenced “koolickes” on artisan bread. It deserves a regular spot on the bill of fare.

Pasta

Pappardelle at The Iron Room (A.C.) It starts with Chef Kevin Cronin’s broad, house-made noodles, tossed with brown butter. Pepitas, roasted pumpkin seeds, add crunch and creamy, nutty essences to those fresh pasta ribbons. Airy and supple, this is earnest, enviable northern Italian cuisine.

Entrees

Grilled duck breast at A.C Country Club (Northfield) Fanned slices of succulent, mid-rare bird accessorized by a savory sauté of apples, dried apricots, mission figs and caramelized onions. Armagnac pan reduction provides moisture for a construct of creamy polenta and baby beans serving as foundation. (Previous menu item)

Arctic char at Assaggio (Galloway Twp.) This extraordinary species—kin to salmon but cleaner and milder in taste—comes preciously turbaned atop a crafty cipollini onion puree. Tiny, Italian pearl onions engender a mildly sweet liquid when combined with a whisper of cream, pairing masterfully with fish. (Seasonal special)

Filet mignon at Marie Nicole’s (Wildwood Crest) An evening’s addition, delectably recited by our server: ten ounces of prime beef, crowned by a house take on crab imperial, surrounded by spokes of pencil-point asparagus. All elements firmly mounted atop a foundation of whipped potatoes, this was timeless, classic Continental cuisine. (Daily special)

Barramundi at the Ebbitt Room (Cape May) A migratory sea bass native to Australian waters, barramundi is not seen often enough on local menus. This golden filet arrives atop a mosh of sweet, early-summer corn blended with leek and beech mushroom ragout, lightly sauced by grilled tomato vinaigrette. (Seasonal special)

Desserts

Dulce de Leche mousse at Los Amigos (A.C.) Surprise: It’s actually a cake! This confection is creamy, rich and admirably authentic in flavor.

Various items at Borgata Baking Company (Borgata) Affording sensei pastry chef Thaddeus DuBois full range to demonstrate his amazing skill set, this delicious new stop at the Borgata’s entryway promises to keep our sweet tooths satisfied for a long, long time.

Miscellaneous

Fried chicken livers at Amish Market (Vineland) Tucked away, hidden amongst the other prepared poultry, these crunchy bits are tiny treasures, eating like poor man’s foie. And arrays of other Amish victuals—including two separate butcher shops—make this Landis Avenue market well worth the ride inland. n

Borgata Baking Co. (Borgata Hotel Casino & Spa)

Still Figuring Out New Year’s Eve Dinner?

By Frank Gabriel & Ray Schweibert — Wed, 24 Dec 2014 12:51:49 PST

Three last-minute suggestions for a classy meal

You can still find Atlantic City Weekly’s comprehensive New Year’s Eve guide, published in last week’s issue, available online at acweekly.com.

Meanwhile, if you’re more focused on fine dining than on dance-floor debauchery, here are three NYE dinner offerings that promise to make a spectacular evening.

1. Lobster at A.C. Country Club.

The pastoral, luxurious Atlantic City Country Club presents an extraordinary culinary repast on New Year’s Eve, including first courses of lobster and roasted butternut squash bisque with saffron and basil; a house signature, old-school classic snapper soup; and the Southern traditional New Year’s favorite, black-eyed pea soup, which is believed to fortify diners for success in the year ahead. Entrees deliver such delicacies as pan-sautéed lobster

Francaise finished with white wine, lemon, butter and fresh herbs; pan-roasted Gulf Stream grouper; Parmesan crusted eggplant, olives and roasted peppers; roasted garlic jus or pepper-crusted bone-in Angus prime rib accompanied by Yorkshire pudding. (For a complete menu and other details: accountryclub.com) — FRANK GABRIEL

2.Four-course meal at Sofia.

This favorite restaurant on Amherst Avenue in Margate will be hosting an early dinner seating from 4-8pm with three courses for $55 per person plus tax and gratuity. A 9pm-1am dinner seating will include live music by Christine Daisey and Peter Nicotera, a champagne toast at midnight and

party favors. That seating will include four courses for $89 per person plus tax and gratuity. (For more details: 609.822.9111 or sofiaofmargate.com) — RAY SCHWEI BERT

3. Filet mignon at Renault Winery.

Near Atlantic County’s northern perimeter, glamorous Renault Winery offers multiple year-end celebratory options. At 8 p.m. in the Tuscany House Ballroom, a three-course meal features a premium open bar and hors d’oeuvres reception, Winter green salad, filet mignon and chicken duo, chocolate truffle mousse, and a midnight toast of Renault Cold Duck — along with entertainment and dancing for $100 per person, plus tax and gratuity. Or, if you prefer an earlier meal, Renault offers a five-course Twilight event for $55 from 4–7pm in the Renault Gourmet facility, including an appetizer, pasta, salad, choice of entrée and a dessert. Finally, Joseph’s Restaurant’s roster will spotlight favorites from its regular bill of fare plus filet mignon, lobster tail and other chef’s specials, starting at 5 p.m. (More info: www.renaultwinery.com) — F.G.

Tune Up For Tiesto

By Ray Schweibert — Wed, 24 Dec 2014 12:39:35 PST

Seeing the EDM superstar Sunday night? Drop by the Gypsy Bar first

The Gypsy Bar has been a popular destination since the Borgata opened in 2003. The enticing little venue is fortuitously sited just before the escalators leading up to the Event Center, where it’s well suited to picking up a lot of foot traffic. No run-of-the-mill watering hole, it’s the kind of niche that most first-time, drop-by Borgata concertgoers would probably seek out again on a return trip to the resort — a fun hang whose biggest and best-known asset is an amazing tequila selection of about 100 brands, ranging from reasonably priced to $275 for a single serving (for 1800 Coleccion, an ultra-aged anejo made in limited quantities). The venue’s bartenders are all certified by the Tequila Regulatory Council and willing to assist all tequila tenderfoots; plus, they offer flights (samplers of three one-ounce snifters) to help patrons gauge what they like in a tequila. There’s also an eclectic cerveza (beer) selection of domestic and imported drafts and bottles, and about 25 specialty cocktails in the $9 to $12 range.

Gypsy Bar’s entertainment lineup, meanwhile, represents a revolving slate of the region’s best cover bands — and occasionally acts with a quirky vibe or novelty edge like The Nerds, the Amish Outlaws and Mini Kiss. (Once, when he was still a recognizable name and an offbeat cult hero of sorts, Gypsy Bar hosted William Hung, famous for bludgeoning the Ricky Martin hit “She Bangs” as an American Idol contestant.)

The quintet Crazy In Stereo (pictured above) performs Sunday night, Dec. 28, starting 8:30pm, ideally timed for a couple of cold ones before Tiesto takes the Event Center stage at 10pm. Other Gypsy Bar acts performing this weekend include John McNutt (7pm) and The Loop (11pm) on Friday night, Dec. 26, and Ultrafuze (7pm) and the JJ Rupp Band (11pm) on Saturday night, Dec. 27. n

GYPSY BAR Borgata, Atlantic City Marina District. Hours: Open from 6pm Wed.-Sun. 609.317-1000. borgatanightlife.com

Amazin’ Asian

By Frank Gabriel — Thu, 11 Dec 2014 08:11:17 PST

Lillie’s mixes up a kaleidoscope of continental flavors

As Atlantic City’s casinos have looked to the Pacific Rim for creative inspiration over the years, the city’s dining scene has expanded in scope to include a wide variety of global cuisines. To witness the latest step in that culinary evolution, consider Lillie’s at Golden Nugget.

Lillie’s Pan-Asian point of view conveys a kaleidoscopic vision of the world’s largest and most populous continent, from Japanese sushi and Chinese stir-fry to Viet pho bowls and Korean kimchi. And if that’s not enough of a lure, know this, too: The restaurant’s location — a sleek, modern space merging dark woods and soft red lights, slightly elevated just off the casino floor and attached to a small gaming pit —makes for endlessly entertaining people-watching.

We began with a Japanese standard, seaweed salad. Lillie’s version was an airy breath of open, undisturbed ocean, doused with just enough soy/ginger marinade to effectively moisten the delectable aquatic greens. Their wispy, mildly briny nature was judiciously heightened by nicely tangy dressing.

Next up were a comely, refined duet of star-quality rolls: the house signature “Lillie’s” and another called “Taste of A.C.” Featuring spicy tuna wrapped inside out, accented by avocado and eel sauce, Lillie’s sturdy design provided the luscious, fatty toro ample room to show off. The latter roll, more complex in construct, brought together jumbo lump crabmeat, takuan (pickled daikon), cucumber, ginger, ponzu and spicy eel sauce. The daikon was extraordinarily effective, conveying both chameleon-like complimentary qualities plus a fabulous textural crunch. Both rolls were expertly sectioned, evincing some seriously badass knife skills — not to mention finishing flourishes worthy of a Renaissance artist.

Despite this excellence, it was another house signature; a hot appetizer simply called The Nugget, that stole the show this evening. Undersold on the menu as “shrimp, scallops and Asian vegetables tempura fried,” we expected little nuggets of golden goodness. Instead what arrived were three glorious, inch-thick discs, precisely characterized by Lillie’s general manager, Stephen Na, as “a sort of seafood latke.” Crisp, shredded vegetable exteriors gave way to a melodious blend within, awake and alive with ridiculous, amazing flavors. Absolutely one of the premier plates we’ve consumed this year, this Nugget was also visually creative with bright colors and portioned for sharing.

Entrees began with a hefty, serviceable version of classic Mongolian beef. Large strips of meat — tender and well seasoned — were coated in traditional thick brown sauce rich with scallions, onions and lots of wonderful, crunchy Chinese broccoli.

Lo mein, for us a proper overall barometer of Chinese cuisine, delivered nicely, with wide, heartier-than-expected noodles reminiscent of buckwheat-based soba. Tossed throughout were various julienned vegetative elements, pleasantly sauced but not swimming in piquant liquid. But those stunning noodles themselves remained the lead player. Like great pasta, they possessed enough al dente bite to not become loose or mushy. That strength also translated into an ability to effectively convey other ingredients, along with sauce.

Chef Brian Tsui, formerly of the defunct Atlantic Club’s oceanfront gem Ono, has done a remarkable job crafting and refining the hybrid formula that is Lillie’s.

LILLIE’S

Golden Nugget, Atlantic City Marina District.

800.777.8477. goldennugget.com

**********

Three More Asian Food Destinations Not to Miss

Izakaya (Borgata, A.C.) Michael Schulson’s shimmery Japanese eatery is a full-on sensory adventure, styled with cinematic indigo hues. The fare is no less exciting — like a tempting Nirvana roll; tuna, yellowtail, salmon, BBQ eel, avocado, cucumber in chili soy paper or the wide ranging robatayaki, slowly-grilled skewers including octopus, short rib, lobster, Kobe beef and trumpet mushrooms.

Asia Supermarket (Pleasantville) This sprawling market has every Asian ingredient or element on the shelves that you could possibly imagine — and then some. It also features traditional food stalls: one vending prepared meats including ribs and Peking duck, another offering dozens of Chinese buns in both sweet and savory formats.

Tomatoe’s (Margate) Not merely one of Atlantic County’s most consistent restaurants, Tomatoe’s was also first locally to seamlessly fold sushi and sashimi within a broad bill of fare. Try the Pacific roll — shrimp tempura, crab, avocado, Asian pear, wasabi avocado crema — or the Jason, with seared albacore, pickled onions and cucumber, topped with shrimp, avocado and lime sauce. — F.G.

Fieri's Fiery Flair

By Frank Gabriel — Thu, 04 Dec 2014 08:03:34 PST

The food is fabulous, flavorful and whimsical as the establishment’s founder

I’ll be first to admit to being nonplussed when the announcement arrived early this year that Food Network fixture Guy Fieri would be opening his first-ever chophouse on the sixth floor of Bally’s Atlantic City. But after a pair of visits — one a well-orchestrated media event, the other a regular dinner out — I’ve come to respect and even admire what the spiky-haired talking head and his team have accomplished.

Heavily influenced by clever, capable Caesars executive chef Keith Mitchell, the bill of fare nicely stretches to touch all requisites of the genre: hearty, wood-grilled meats, elegant, often locally sourced seafood, bountiful portions and potent cocktails. But it’s the small, well-executed details that make this oceanfront chophouse shine.

Case in point: succulent, wood-fired braised pork employed in an appetizer of BBQ stuffed mushrooms. Combined with corn, green chiles, aromatic asiago and Fieri’s Carolina-style sauce, the result is a cool, novel spin on a popular, casual plate.

Or house signature “Vegas fries” sliced into unusual, twisty shapes — referred to as “sidewinder” — and delivered admirably crisp, tossed with Buffalo “dust” and sided with a “bleu-sabi” dip. Seasoned assertively, plated quickly and arriving steamy hot, these are among the most addictive fries we’ve encountered locally.

Easily the best starters, however, were the sashimi tuna tacos: prized big eye tuna, mango, jicama and chiles, topped with wasabi crema/sweet soy. A masterful dice of costly, purplish fish was undeniably fresh and blended creatively with those pleasant fruit and veg accompaniments. Each bite delivered a delightfully capricious array of essences — balancing sweet, hot, savory and salty — and the trio of mini taco shells were arranged in a nifty, stand-up device.

Fieri’s menu, broad and ambitious, has plenty of moving parts, including an extensive selection of raw bar and sushi fare. In addition to those tuna tacos, three other rolls plus a variety of oysters, clams and crustaceans are available.

In that same vein, our first entrée, Lobster On Fire, was a worthy variation on standard fra diavolo, utilizing whole, potent Tuscan chiles to generate quite a bit of heat. Mountainous in size and shape, an entire cold-water lobster tail was split in half, sautéed and angled atop a turban of toothsome linguine. The chunky tomato-based sauce, admirably spicy, was bold and brash, but not enough to overpower the lobster’s delicate sensibilities.

At the urging of our server, we sampled a revision to the menu as of that very evening. Though the horseradish-crusted prime rib had been served since opening day, Fieri’s is now sourcing it with the prestigious 1855 brand beef from Colorado: certified Angus from carefully selected herds, characterized by producers as being “historically fine.” My 18-ounce slab was a compact, juicy, utterly delectable anvil, tender and yielding, two inches thick. In the past I’ve always preferred bone-in cuts of rib eye and New York strip, due to the overly fatty prime rib one sometimes encounters. Here, though, there were no such issues; the meat displayed an ideal ratio of marbling without becoming stringy or tough. The taste — fruity, herbaceous and floral — reflected the verdant Rocky Mountain pastures upon which these steer once grazed. Accompanied by jus and a spirited, creamy horseradish, this is simply a divine piece of beef. Consider yourself a prime rib aficionado? This alone warrants a holiday-season visit.

Ardent Fieri fans may rest assured there are plenty of Guy-isms scattered throughout the restaurant’s flamboyant, extroverted persona. “Guy’s Potato Rig” allows patrons to customize their spuds with a wide range of gourmet add-ins including Sonoma cheddar or butter, Applewood bacon, roasted green chiles and green onion relish.

Desserts, prodigious and whimsical, began with another signature, S’mores tacos. Three sweet shells are stuffed to overflowing with warm chocolate brownie, Nutella and homemade marshmallow. Lighter than imagined and crisp, they were just the right touch after that hefty side of beef.

My dining partner’s choice was a seasonal warm apple bread pudding with Jersey apple cider anglaise — and a beyond-salty bacon-brown sugar ice cream, the kitchen’s only real misstep of our meal. n

Guy Fieri’s Chophouse

Bally’s Atlantic City, 1900 Pacific Ave.

609.340.2000 ballysac.com

More Than a Cup O' Joe

By Frank Gabriel — Fri, 28 Nov 2014 11:02:47 PST

Barista’s coffee house heats up in new Linwood location.

It didn’t take our recent bout of frosty November temps to focus Deborah and Mark Becker’s attention on steamy beverages. No, the Beckers, who own Barista’s Coffee House in Linwood, admit they’ve been fairly well obsessed with the hot-brewed elixir of life for some years now. They spent the past five at Barista’s original outpost in Galloway Township — then were pleased to discover that prime corner space near the front of Linwood’s upscale Central Square was opening up this past February.

The couple took five months to rehab the former art gallery, literally from the ground up (they credit Mark’s stepparents, Bill and Sara Becker, and best friend Michael Lagana with assisting them throughout the process), and the new Barista’s opened in July.

Beverage options span a wide directory of hot items, most notably nine signature espresso-based drinks. The house special, Barista’s latte, combines espresso, French vanilla and caramel syrups, steamed milk, and whipped cream topped with caramel sauce. Other fanciful flavors include the likes of amaretto bean, hazelnut truffle, cinnamon bun and salted caramel. The Beckers have even gone so far as to search out an independent, local coffee roaster who provides all of their beans.

For all that, though, it’s the brief but superior food menu that really sets Barista’s apart from other coffee shops. Like the big, badass BLT on crusty, grilled ciabatta bread — one of the best we’ve sampled, elevating a relatively basic sandwich construct into something truly memorable. Or the meatball sliders. Or the pork enchiladas (also available with chicken), which deliver an open-faced combo of saucy, well-seasoned meat plus plenty of shredded greens, topped with a most excellent add-on: whole fried eggs.

Waffles are another house specialty, with two distinct batters, the savory Brussels and rarer sweet Liege — imported from Belgium, utilizing pearl sugar kneaded into the flour — both present on the bill of fare.

And now, with colder weather arriving, Deb Becker has begun formulating soups as well. Her first bowl, traditional New England clam chowder, brimmed with plenty of bivalve bits and diced potato in a light, creamy broth. Other blends expected soon are chicken corn chowder, seasonal butternut squash with apple, tomato basil and Hungarian mushroom — possessing goulash style-essences — which the owners hope will be just as well received as their coffee has been.

Barista’s Coffee House

199 New Road #10, Linwood. 609.904.2990.

baristascoffeehouse.com

Feast Easy

By Lori Hoffman & Ray Schweibert — Thu, 20 Nov 2014 08:18:23 PST

Do you really want to spend Thanksgiving schlepping over a hot stove?

Ever fantasize about a Thanksgiving in which you just relaxed and let someone else do all the work preparing a sensational meal? Let that dream become a reality: Numerous area locales prepare full family Thanksgiving meals to dine in or take out. Here are some tasty possibilities:

Knife & Fork Inn: 2-8pm. Choice of wild mushroom and barley soup or corn-and-crab chowder, autumn harvest or Caesar salad, roasted free-range Amish turkey with homemade stuffing and gravy, roasted vegetables and mashed potatoes, and mile-high pumpkin pie with cinnamon whipped cream and apple cider glaze. Adults $39; children 12 and under $17. 3600 Atlantic Avenue, A.C. 609.344.1133. knifeandforkinn.com

Shore Diner: Eat in or to-go. Noon-10pm. Full course dinner for $15.95 includes roast young turkey with chestnut stuffing and gravy, soup/salad, cranberry sauce, baked sweet potato, sauteed string beans, fresh bread, homemade pumpkin pie, unlimited coffee/tea. Children under 12: $12.95. Thanksgiving breakfast specials 7-9am for $7.50, children $4.95. 6710 Tilton Road, EHT. 609.641.3669.

Roberta’s by Joe Muldoon: To-go orders must be placed by 3pm on Monday, Nov. 24. $28 meal includes sage and orange roasted airline turkey breast, mashed or maple sweet potatoes, turkey sausage & brioche stuffing, green beans almondine, tarragon & honey roasted baby carrots, cranberry & orange gastrique, sage & porcini turkey gravy and apple or pumpkin pie. 1205 Tilton Road, Northfield. 609.677.0470.

Fred & Ethel’s Lantern Light Inn: Noon-6pm. Thanksgiving buffet for $26.99 adults, $15.99 for children under 12. Includes roasted turkey, carved ham, Mahi Florentine, candied yams, homemade stuffing, vegetables, soups, salads and desserts. 1 N. New York Road, Smithville. 609. 652. 0522.

Assaggio!: 2-6pm. $39 per person (minus tax and gratuity). Choice of butternut squash soup or Brussels sprout salad, entrees of stuffed turkey breast with stuffing and mushroom gravy, seared salmon, seared pork tenderloin, and choice of pumpkin cheese cake or chocolate panna cotta with espresso foam for dessert. Assaggiogalloway.com. 500 W. White Horse Pike, Egg Harbor City. 609.965.3303.

Clancy’s By the Bay: Dinner buffet. Reservations only. Seatings 1pm, 2:30pm and 5pm. $24.95 adults, $12.95 for children 12 and under (children under 4 are free). Featuring chef’s craving stations of roasted turkey and slow-roasted prime rib, five entrees, salads, fresh breads, seasonal desserts. clancysbythebay.com. 101 E. Maryland Avenue, Somers Point. 609.927.6969.

Milton & Betty Katz Jewish Community Center: Vegan Thanksgiving feast from noon-3pm. $35 for adults and $20 for children under 12, $5 off for seniors and students. Tickets at the JCC Box office. Meal includes salad of baby greens, cherry tomatoes, asparagus, shredded carrots and tahini dressing, vegetable lasagna with harvest vegetables, butternut squash with whole wheat, brown rice and onion stuffing, green beans, succotash, herb roasted bliss potatoes, assorted breads, pumpkin, sweet potato and apple pie. jccatlantic.org. 501 N, Jerome Ave, Margate. 609.822.1167.

The Ebbitt Room: Served 2-7pm. Whole roasted turkey (family-style option), roasted butternut squash soup, cinnamon dusted sea scallops and seasonal desserts. $65 per person, $35 wine pairing. caperesorts.com/restaurants. The Virgina Hotel, 25 Jackson Street, Cape May. 609.884.8422.

The Blue Pig: Choice of one appetizer, entrée and dessert. 1-7pm. $39 per person for three courses. Entrees include slow-roasted turkey with mashed potatoes, stuffing, green beans and gravy; braised beef short ribs, pan roasted salmon, butternut squash ravioli, grilled trout or roast pork loin. caperesorts.com/restaurants. 200 Congress Place, Cape May. 609.884.8422.

In the Casinos

Borgata is offering a tempting selection of pre-fixe turkey day menus for $29 per person at Bobby Flay Steak, Old Homestead, Fornelletto, and the Metropolitan, and a $39 menu at Wolfgang Puck American Grille. Visit theborgata.com/dining for all the details.

Among the Tropicana’s offerings are a three-course feast for $38 per person at FIN including an appetizer choice of Maine lobster bisque or roasted butternut squash soup, and sides that include Blue Crab mac-and-cheese and Jersey cranberry sauce. Carmine’s offers a traditional Thanksgiving meal for eight at $239.95, available for catering to your home. Call 609.572.9300.

Golden Nugget will have a $24.99 special at The Buffet that includes, besides the traditional turkey and trimmings, pumpkin ravioli, sea salt crusted prime rib, sirloin steak and sweet potato soufflé. Michael Patrick’s Brasserie has a $19.95 special with house salad or soup of the day, roasted turkey will all the trimmings, and choice of apple or pumpkin pie.

All three Caesars Entertainment properties are doing a slew of Thanksgiving Day specials, including an offer from Bally’s to prepare a complete holiday meal you can pick-up Wednesday, Nov. 26, from 7am-1pm. It’s priced at $100 for four people, $175 for eight people, and $250 for 12 people. For details on all four properties, go to atlanticcityblog.caesars.com and scroll down to the post that says “Plan Your 2014 Thanksgiving Day Meal.”

Phillips Seafood at The Pier Shops at Caesars will have a traditional turkey dinner or pine nut and pesto crusted salmon dinner with soup or salad and dessert for $32 per person.

At the Hard Rock Cafe off the Boardwalk at Trump Taj Mahal, guests can enjoy roasted turkey, homemade gravy, mashed potatoes, stuffing and all the trimmings for $16.95 per person, $8.95 for children 10 and under.

At Resorts, Capriccio’s offers a holiday menu for $39 that includes roasted turkey, candied yam brulee with chestnut stuffing, and whipped pumpkin cannoli, cheesecake or pie a-la-mode for dessert. Margaritaville at Resorts will have an all-day Thanksgiving menu (7am-2am) that includes roasted turkey breast and gravy, mashed potatoes, stuffing, honey garlic green beans, cranberry sauce and pumpkin pie topped with whipped cream. $18.95 adults, $9.95 for children 12 and under. n

New Guy in Town

By David J. Spatz — Thu, 20 Nov 2014 08:09:44 PST

TV chef Fieri pays first visit to his new Bally’s digs

From the moment he first blew into town and sampled a torpedo-shaped roll still warm from the oven, then followed it with a sandwich from the fabled White House sub shop, Guy Fieri knew it was only a matter of time before he opened a joint in Atlantic City.

He just didn’t think it would take so long.

“Six years? Feels more like 60 years,” the frenetic, culinary force of nature said. But good things come to those who wait, and that includes both the ubiquitous Food Network rock star chef and his legion of fans who’ve spent years drooling for the blonde spike-haired native Californian’s cooking.

Fieri combined business with more business last week. He spent several days barnstorming the Jersey shore with the crew from his popular series Diners, Drive-ins and Dives, then capped off his visit with a first look at Guy Fieri’s Chophouse, which opened in June in the former home of The Reserve, a fine-dining restaurant at Bally’s Atlantic City.

To say Fieri was impressed with the build-out, the staff and the menu for his first attempt at a steak house is an understatement. From the moment he stepped off an escalator and looked past the open bar and into the dining room, Fieri, 46, was in awe.

“Everybody has an expectation, especially when it’s theirs, that things are gonna be great. And unfortunately we sometimes set our expectations a little too high,” he said as we sat at a table surrounded by an array of tempting dishes. (Note: Even two hours old and cold Vegas fries rule!)

“I’ve owned a lot of restaurants, I’ve got a lot of restaurants in California, one in New York, Baltimore, a new one going in Laughlin [Nevada], one in Vegas, so I’ve had an opportunity to do some really great restaurants,” he added. “But this one really is over the top. I don’t like to say any one [restaurant] is my favorite, but this has got to be near the top.”

One reason Fieri was so taken with his newest venture is because it’s in a city that doesn’t get the props it deserves for its culinary scene. Fieri believes southern New Jersey in general, and Atlantic City in particular, is vastly underrated for the quality and diversity of its food.

“There’s a really great food scene going on here in southern New Jersey,” he said. “When I got an opportunity to do my restaurant here, you want to keep yourself in good company. South Jersey and Atlantic City are underappreciated for its culinary excellence.”

Although he’s only visited Atlantic City three times since “Triple D” began airing on the Food Network in 2006, Fieri, who earned his spot on the TV channel by winning the Next Food Network Star competition, speaks like he’s always had South Jersey beach sand in his shoes.

During previous visits, his trademark red Chevy Camaro convertible has been parked outside places in Stone Harbor, Cape May and North Wildwood, to name just a few spots where he’s filmed segments for his show.

Although the Food Network wouldn’t confirm where he shot during his most recent visit, Fieri did acknowledge he visited the Oyster Creek Inn Restaurant & Boat Bar in Leeds Point. Images posted on social media sites also showed his car parked at Kelsey & Kim’s Southern Café, a soul food restaurant in Atlantic City’s Inlet section; Carluccio’s Coal Fire Pizza in Northfield; Ernest & Son Meat Market in Brigantine; the Grilled Cheese & Crab Cake Co. and The Anchorage Tavern & Restaurant, both in Somers Point.

Proximity to the ocean gives the region a leg up on other places, he said, because it guarantees diners the freshest seafood. But it’s also the diversity of the population and its visitors that keeps Atlantic City one of the best-kept secrets in foodie land. “This is a melting pot of people that you get here in Atlantic City,” he offered. “You’ve got a huge influence coming from New York, a huge influence coming from Philadelphia, so you’ve got a lot of cultures. People [need to] see Atlantic City as much more of a culinary destination than it’s been given credit for.”

Just like the food he prepares in his restaurants and on his shows or the recipes in his books, Fieri attaches stories to the dishes. He also said his mother is one of his primary inspirations when he sets about creating something different or building a menu for a restaurant.

“A lot of my (recipes) are based off my mom. My mom’s really creative, my mom’s really a character and I think about things that she likes,” he said. “As a matter of fact, when I’m working on my book or I’m working on the recipes for my show, a lot of times I’ll test it out on my mom. So when we started putting (the Chophouse) together, I started thinking what would she like. She’d like to go old school, she’d like some stuffed mushrooms, you don’t see stuffed mushrooms enough any more. We’ve got a little spicy, we’ve got a little raw (sushi) … If you walk through our kitchen, you’ll see how much raw food we work with. And that gives us the opportunity to bring out the big flavors and deliver the goods.”

There are several dishes on his Chophouse menu with celebrity stories behind them. Rock star Sammy Hagar figures prominently in the tuna taco dish. Fieri’s friend, actor Matthew McConaughey, will forever be attached to an appetizer known as Malibu oysters.

“This isn’t just about eating or consuming, it’s about experiencing,” Fieri said.

Next to the opening of his Atlantic City restaurant, Fieri’s most proud that after his first visit to the White House sub shop in 2008 — which triggered his love of Atlantic City food — his picture went up on the wall of stars which features sub-lovers who came before him, everyone from Frank Sinatra to The Beatles.

“Getting my picture up there was a humungous deal to me,” he said proudly. n

Destination Dining: Stone Harbor

By Frank Gabriel — Thu, 13 Nov 2014 09:53:02 PST

Hotel restaurants are a complicated subspecies of the culinary universe. Never easy to pull off, these ventures often find themselves subject to vicissitudes of multiple masters: serving the facility’s visitors, hosting special events and meeting needs of the general dining public. But if what we witnessed during a chockablock Friday evening at Stone Harbor’s Sax at The Reeds of Shelter Haven serves as any indication, this newish boutique hotel — celebrating a paper anniversary — is doing all rather well.

Seated smoothly as staffers rearranged the dining room in the wake of a just-concluded wedding, we were elated to learn a freshly minted autumn menu would be debuting this evening. We chose a seasonal salad: frilly frisee adorned by pomegranate, sliced apple, candied walnuts and a glorious, crowning toss of regal Roquefort. Healthful and invigorating, this deep bowl was also a value at only $10.

Our other starter, fried calamari, turned out to be one of the region’s most remarkable variations. Large squid rings were perched atop pickled peppers, mandoline-cut Vidalia onions and a finishing hint of mizuna — a vibrant, pointy-leaf green rarely seen locally.

My main course, short rib Bourguignon, presented that trendy cut of meat in classic French format. Lovingly braised in red wine, the beef developed a rich unctuousness and amazingly tender texture. Tiny, explosively sweet caramelized Tokyo turnips and horseradish pommes puree filled out the plating.

A second entrée, Skuna Bay salmon sourced from Vancouver Island’s pristine waters, arrived skin side up. Crisped on that exterior but medium within, the pink flesh was juicy and luxurious. Accompanied by Romesco potatoes — creamy mash with amazing, orangey Catalan Spanish sauce, based on red peppers and nuts — rock shrimp salpicon and baby bok choy, this was a indeed a globetrotting composition.

Lovers of sweets will not be disappointed; choices are worldly and magically complex. My chocolate hazelnut tart with dark chocolate ganache included salted caramel, toasted nuts and a dollop of chocolate Chantilly cream. And pear clafoutis, another French preparation, was composed of a spiced pear cake with oat streusel, vanilla Anglaise, cinnamon tuile and exotic cardamom ice cream.

Sax at The Reeds of Shelter Haven

9601 3rd Ave., Stone Harbor. 609.368.0100

reedsatshelterhaven.com/sax

The Windjammer: Somers Point Restaurant Week

By Lori Hoffman — Wed, 12 Nov 2014 07:47:39 PST

Known for their generous portions, those impressive plate sizes continue during the special event

Restaurant week is the ideal time to visit a restaurant you’ve never visited, at the bargain price of $25.07 for dinner and $11.07 for lunch. With this in mind and in perusing the various menu options, my friend Sally and I settled on The Windjammer, which calls itself a Diner-Bar-Grille.

I also hit the Trip Advisor and Yelp websites and found a recurring theme — mostly positive reviews and acclaim for their huge portions.

The Windjammer does have several diner characteristics. The portions are huge and you don’t have to wait long to receive your food, even during Restaurant Week and even with a busy dining room on a Tuesday at 6pm.

As Sally and I settled in we already knew what we wanted. Sally, born in Baltimore, was going for the restaurant’s signature dish, their crab cakes, starting with a bruschetta appetizer. My seafood taste buds were also looking for a treat so I selected the stuffed bay scallops with jumbo lump crab. My appetizer was fried mac and cheese.

The Windjammer offers a choice of soup or salad and a warm basket of bread options, even for the restaurant week menu so in essence it was a four-course meal.

Sally went for the salad and I choose the soup, chicken with pasta. The broth was delicious and there was loads of white meat chicken. Sally opted to take her salad to go; with all the food coming it was a wise decision.

When the appetizers arrived, the portion size really hit home. I expected small balls of deep fried mac and cheese but instead there were three very large balls with a crisp crust and delicious, awesomely creamy and cheesy goodness. I immediately gave one to Sally and designated one for my go box. My one minor quibble was that they were served on marinara sauce, which I thought clashed with the creaminess.

Sally’s bruschetta was also a threesome: grilled crostini topped with tomatoes, fresh basil, and an aged balsamic drizzle. Since this appetizer was best eaten immediately she did so and was quite happy with the taste and texture, loving the balsamic drizzle that brought it all together.

The entrees were even more impressive in size. Sally’s platter featured three crab cakes obviously made with jumbo lump crab as advertised, plated with a generous portion of rice pilaf and sautéed veggies, including yellow squash and zucchini.

My entrée featured two large scallop shells on which some scallops were covered in crabmeat and broiled, and also came with an Asian slaw with mango and kidney beans, the rice and sautéed veggies. The scallop and crabmeat were delicious and only needed a hint of the accompanying cocktail sauce for a little kick.

Sally was impressed with the flavor, the lack of filler and the use of jumbo lump crab in her cakes but thought they were slightly overdone in the broiling process and were a bit dry.

To finish the evening Sally ordered the seasonal pumpkin cheesecake and I selected the chocolate mousse cake. The cheesecake was spectacular and the chocolate cake was very good.

Other restaurant week menu items at the Windjammer include an Angus beef strip steak and panko crusted shrimp entree; seafood marinara with jumbo lump crab, scallops, shrimp, clams and mussels over capellini, and cedar plank BBQ salmon with mashed potatoes and seasonal vegetable.

Both of us had more than enough leftovers for lunch. Our server Gabriel was attentive despite the busy dining room, and overall my impression was exactly what the restaurant week was designed for — I’m looking forward to coming back to the Windjammer and trying out some of their regular menu items.

Somers Point Restaurant Week continues through Sunday, Nov. 16. For a list of restaurants and menu items go here.

Somers Point Restaurant Week

By Lori Hoffman — Mon, 10 Nov 2014 13:39:18 PST

Clancy’s pork Marsala was divine

The city of Somers Point is hosting its annual Restaurant Week now through Nov. 16 with special prix fixe menus at various Somers Point restaurants and bars. Lunch is $11.07 and dinner is $25.07 plus beverages, tax and tip.

Since my friend was ill and we had to pass on Saturday plans to dive into the good eats, I decided to get started today, Monday, Nov. 10, with lunch at Clancy’s on the Bay.

The impressive lunch menu selections included a chilled shrimp and crabtini appetizer, which was my choice. Other selections were butternut squash and beet salad with queso cotija or a warm bread salad with fresh radicchio and frieze greens, crumbled Apple Wood bacon & bleu cheese, roasted vegetables with herb vinaigrette.

The entrees were sautéed pork loin Marsala, shrimp risotto and a 10 oz. roasted prime rib sandwich.

And, although the lunch is only supposed to be two courses, Clancey’s included a dessert choice between pumpkin pie or two generous scoops of vanilla ice cream.

I started with the shrimp and crabtini appetizer with a scoop of crab and two large shrimp. It was a nice starter considering the $11.07 price for the three-course meal.

For the entrée I selected the pork Marsala and was glad I did. The deep brown Marsala sauce was delicious and loaded with mushrooms, and the thin medallions of pork were perfectly cooked. The entrée came with green beans and a nice scoop of garlic mash potatoes.

I went for the pumpkin pie, which came with a ribbon of caramel sauce on the plate that nicely complemented the creamy custard. My only quibble was that the crust was a bit under done, which can happen with a custard pie. But it was minor flaw in an otherwise delightful meal that with an ice tea and tip came to $17.25.

Tomorrow I’ll visit the Windjammer for the first time for a restaurant week dinner. Go here for the web site featuring a complete list of restaurants and menus.

Something to Savor

By Frank Gabriel — Thu, 06 Nov 2014 07:40:02 PST

A name that plays off the popularity of urban food trucks, ‘Street Eats’ has become the highlight and culmination of Savor Borgata Restaurant Week

Riddle me this: what begins preparation in June, ends in November, involves several hundred staff and will eventually deliver extraordinary, world-class cuisine and beverages in seemingly limitless quantities for 1,200 or so guests?

If your answer was the 2014 edition of Savor Borgata’s Street Eats on Saturday, Nov. 8, you would be correct.

Beyond merely showcasing the property’s high-profile cadre of chefs — names like Puck, Zakarian, Flay, Kalt, DiBona and Schulson (see sidebar) — Savor Borgata, in its sixth official campaign, has blossomed into a week’s worth of dining specials culminating in a weekend full of epicurean events. Borgata’s point person for all things Savor, executive chef Tom Biglan, granted us an exclusive, behind-the-scenes glimpse at what is required to manage a spectacle of this magnitude.

Wandering through a labyrinth of hallways en route to his production kitchen, Biglan said that Savor’s planning process actually began with himself, senior vice president of operations Joe Lupo, vice president of food and beverage Becky Schultz and other Borgata staffers, five months prior. Asked about the overriding philosophy behind the special culinary weekend, Biglan stated enthusiastically “We try to outdo each other. We try to outdo ourselves. It’s all fun.”

While most of Savor’s planned happenings were sold out prior to press time, Biglan’s personal wild ride, the beyond-adventurous “Extreme Cuisine” dinner on Friday at 7:30pm in sister property the Water Club’s Aqua remained, perhaps surprisingly, available. Presenting a most daring and imaginative bill of fare, it’s the kind of elevated, exalted dining that hard-core food folk should truly relish, if you’ll pardon the pun.

Among the culinary oddities planned are passed hors d’oeuvres of “Bang Bang” alligator with sriracha aioli, Vietnamese-style pig’s ear summer roll sided with roasted cashew sauce, and Rocky Mountain oysters tempura. Three of six composed plates offer rattlesnake Wellington with tomato essence and a smoke cloud, braised pork cheek with hoisin jam or Chinese-style braised duck tongues with sweet chili soy sauce. A chef-attended carving station plans veal sweetbread and bear heart tacos, accompanied by a nopales (cactus) and tomato salsa, avocado, agave mayo, green chile/tomatillo salsa and ancho chile sauce, or a second option, slow-roasted lobe of fois gras with roasted fall fruits, assorted salts, house-made pickles and brioche toast.

One of Biglan’s 10 proprietary stations further authors our single most captivating Street Eats dish; Canadian Poutine, traditional french-fry oriented, post-pubbing grub north of the border.

Two other events remained available at press time; a Johnny Walker Scotch Dinner at Old Homestead — still A.C.’s premier steakhouse, in our opinion — on Friday night, and Geoffrey Zakarian’s culinary demo Saturday afternoon at The Music Box.

For a city beset by plenty of less-than-encouraging news lately, Savor Borgata is a most welcome respite, reiterating the critical importance of culinary tourism locally.

Street Eats takes its name from the mass popularity of urban food trucks so prevalent throughout much of metropolitan America. Here’s a sampling of what you’ll find this year. n

Street Eats Celebrity Chef

Food Truck Menus

Wolfgang Puck American Grille (chef: Wolfgang Puck)

Lacquered Chinese duck bao bun sandwiches

Bobby Flay Steak House (Bobby Flay)

Pumpkin arancini with ricotta & sage pesto

The Water Club (Geoffrey Zakarian)

Terrine of Hudson Valley foie gras, banana-walnut bread, poached cranberry, black truffle

Izakaya (Michael Schulson)

Yellowtail tataki lettuce cup, spicy mayo, Japanese pilaf, & scalions

Fornelletto (Stephen Kalt)

Crispy lamb ribs, pomegranate balsamic glaze; Frittelle – spaghetti pie, ricotta & salami

Old Homestead (Greg and Marc Sherry)

Kobe Beef Rueben, Asian slaw, Kobe brisket, Swiss cheese fondue, fry sauce, koolickles, artisan bread

10 Borgata Culinary Stations (executive chef Tom Biglan)

Philly cheese steak, pulled bacon, jalapeno, onion straws

Chicken shawarma wrap & homemade pickled veggies, & tartar sauce

Moroccan lamb sandwich, mustard aioli, warm red cabbage slaw, goat cheese crumbles

Braised oxtail slider, sauerkraut, currywurst, potato roll

Lobster arancini, remoulade sauce

Canadian poutine with potatoes, red wine marrow sauce and cheese curds

Ramen Mac & Cheese with bacon

Yakitori cart – Skewers of marinated meats and vegetables

Borgata Sloppy Joe on a ciabatta roll

Local cheeses and small bites Sweets (executive pastry chef Thaddeus Dubois)

Mason Jar sweets

Chocolate pudding with fresh Chantilly

Vanilla-infused cheesecake w/homemade

strawberry preserves

Butterscotch silk parfait

Somers Point's Fifth Annual Restaurant Week Nov. 7-16

By Lori Hoffman — Tue, 04 Nov 2014 13:23:25 PST

Fourteen SP eateries will serve up prix fixe menus for lunch ($11.07) and dinner ($25.07)

While it is not as big as the Atlantic City Restaurant Week in March, Somers Point presents a pretty nifty smaller scale culinary Restaurant Week this Friday, November 7 through Sunday, November 16. It’s the city’s fifth annual event – offering prix fixe menu pricing for lunch and dinner at 14 participating restaurants throughout the city. And this year the event benefits the Community Food Bank of New Jersey.

New this year is a 10-day photo contest. During Restaurant Week, guests are encouraged to photograph and post to social media their favorite Restaurant Week lunch and dinner courses in order to qualify for a chance to win restaurant gift card prizes. Participants can post their photos and join the social conversation on Facebook, https://www.facebook.com/SomersPointRestaurantWeek and on Twitter, https://twitter.com/SPRW14. Contestants should be sure the event hashtag (#SPRW14) in all tweets and posts about Somers Point Restaurant Week.

Another excellent addition to Restaurant Week in 2014 is the Feed the Need Donation Program. During the month of November, patrons can choose to add $1 to their meal check to support the Community Food Bank of New Jersey’s “Feed the Need” program to help those in need – especially during the upcoming holiday season.

Participating Restaurants

There are a total of 14 Somers Point restaurants participating in Restaurant Week this year. While some participating restaurants are offering either a two-course lunch for $11.07 or a three-course prix fixe dinner menu for $25.07 – most are offering both.

The origin of the unique price points for these lunch and dinner menus is equally unique: While planning the very first Restaurant Week, it was realized that the No. 507 New Jersey Transit bus into Somers Point was a major mode of transportation for Somers Point restaurant employees. To recognize their essential role in the event’s success, the number 507 was incorporated in the dinner pricing ($25.07) and the pricing for lunch followed.

$11.07 two-course fixed price lunch menu restaurants:

Charlie’s Bar & Restaurant, Clancy’s By The Bay, Doc’s Place, Emilio’s Pizza Restaurant, Fitzpatrick’s Deli & Steakhouse, Greate Bay Country Club, Gregory’s Restaurant & Bar, Grilled Cheese & Crab Cake Co., Latz’s By The Bay, Sal’s Cafe & Coal Fired Pizza and The Windjammer.

$25.07 three-course prix fixe dinner menu restaurants:

The Anchorage Tavern Restaurant, Charlie’s Bar & Restaurant, Clancy’s By The Bay, The Crab Trap, Doc’s Place, Emilio’s Pizza Restaurant, Fitzpatrick’s Deli & Steakhouse, Greate Bay Country Club (November 7,8.9,14,15 and 16 only), Gregory’s Restaurant & Bar, Grilled Cheese & Crab Cake Co., Latz’s By The Bay, Sal’s Café & Coal Fired Pizza, Sandi Pointe Coastal Bistro and The Windjammer.

For a printable version of participating restaurants, addresses and menus, please visit http://somersptrestaurantwk.weebly.com/ or call 609-920-7004.

I’ve had terrific meals over the years at Fitzpatrick’s, Clancy’s By the Bay and of course The Crab Trap.

One of the more impressive dinner menus this year is featured at The Anchorage just for a wealth of choices and four courses. The Windjammer is offering some nice seafood choices and a fried mac & cheese appetizer, and Sandi Pointe is offering a pork belly appetizer, a Cape May battered mahi mahi main course and nice seasonal pumpkin crème brulee dessert.

I’ll be posting my foodie picks during the event.

Anniversary Mojitos, Anyone?

By Ray Schweibert — Thu, 30 Oct 2014 07:56:24 PDT

Nightlife spotlight

Cuba Libre Restaurant & Rum Bar is marking its 10th anniversary in Atlantic City with a trio of $10 food & drink specials throughout the month of November—including this amazing, super-premium Blood Orange Mojito, made with Matusalem Gran Reserva rum, blood orange juice, guarapo, lime and a splash of club soda.

Also featured at the jumping Quarter at the Tropicana hotspot: Paella Arancini Croquetas, croquettes of seafood paella with shrimp, clams and mussels mingling in Calasparra rice, served with a side of romesco sauce; and a $10 Coffee & Dessert Combo—any full-size dessert and any specialty coffee or tea together.

To Oktoberfest!

By Frank Gabriel — Thu, 23 Oct 2014 08:04:38 PDT

TheTaj’s annual bash is one of several honoring the age-old Bavarian celebration

Oktoberfest returns for its 21st year to Trump Taj Mahal on Saturday, Oct. 25 (noon-8pm) and Sunday, Oct. 26 (noon-6pm). Visitors can anticipate entertainment direct from Germany and feast on authentic food such as grilled bratwurst, classic Hungarian goulash, oven roasted pork loin, frankfurters, linzer torte and apple strudel. Guests can savor German beers and peruse the shopping marketplace; admission is $5 (free admission with a Trump One Card) and open to the public. Visit any kiosk to print an entry slip. (Extra bonus: Trump One cardholders can earn entries through Oct. 25 for a chance to win a luxury German-made Audi A3.)

Over at the critically acclaimed Atlantic City Bottle Company (648 N. Albany Ave. in West A.C.), Oktoberfest beers and other seasonal brews will be offered on the beverage menu in its restaurant component, the Iron Room. All Oktoberfest beers in the liquor store will be an additional 10 percent off, with samplings going on throughout the week.

The Chart House, Golden Nugget’s fine seafood house, has made several notable additions to their bill of fare designed in the Oktoberfest vein. Among them are a Port wine glazed grouper or sea bass, savory wild mushroom salad, a smoked bacon and fresh fig flatbread, duck confit spring rolls, blood orange lacquered King salmon and mustard braised pork medallions. n

New in Longport: Catch 2401

Recently unveiled by esteemed regional restaurateur Joe Tucker, Catch 2401 (2401 Atlantic Avenue) has been pinging our dining radar. Paying a visit on a cool, breezy Saturday night, we were quite taken with the clean, monochromatic atmosphere — offset by teal and orange hues — and sophisticated, seafood-centric menu. Immediately enamored by another diner’s plate, we ordered a chicken-fried lobster starter. The sizzling portion, three pieces of halved whole tail, was just the right size for a fine first salvo: Crusted with cornmeal, the crustaceans curled up angrily just a bit inside crispy shells. The meat itself, warm within and luscious, had been exposed to hot oil only long enough to impact it’s exterior texture.

A beet salad, relatively ubiquitous on regional menus of late, gets a nice retooling here. Piled in equal portions on either side of a long, narrow dish, these neatly diced, underground denizens book-ended a bounteous mound of chopped Tuscan kale, tossed with crunchy pistachios, soft chevre and a balsamic reduction. A quartet of seared scallops were presented atop a beautifully crafted asparagus and crab risotto. The little discs, like an ode to the majesty of the ocean, had been dusted with color but left quite cool within, while the rice was carefully, slowly manifested, allowing all of its natural depth to develop — resulting in a moist, creamy foundation upon which the scallops were perched.

Our second entrée, red snapper, was one of four fresh daily fish additions. Two large fillets were delivered, sautéed and crusted with an herbal blend that although tasty but a bit too salt-forward for snapper’s natural sweetness. Well-cooked but slightly cool green beans accompanied; we thoroughly enjoyed this entree, despite finding it a bit steeply priced at $34.

Our desserts were both admirable: mine a massive portion of pound cake strewn with assorted berries and whipped cream and my dining partner’s Mason jar filled with a warm, gooey brownie, accompanied by ramekins of chocolate sauce and wet nuts.

Open Thursdays through Sundays through the end of the year, Catch 2401 is definitely worthy of a return visit. —F.G.

BEHIND THE SCENES — AC Weekly bids a fond adieu to one the classiest, savviest casino PR people ever to work in this town: Caesars wunderkind Jerry Eisenband. A NJ native, a Rutgers grad and one of our own 2014 “Top 40 Under 40” honorees, Eisenband has been a dynamic presence on the Atlantic City scene since 2010. We wish Jerry and his brilliant bride Diana fabulous success in their new lives in South Carolina.

Cruisin' For Cranberries

By Lori Hoffman — Sun, 19 Oct 2014 06:59:01 PDT

Day-tripping to Chatsworth for the annual Chatsworth Cranberry Festival

Chatsworth, Burlington County ^_Sometimes it is nice to leave the city behind and travel to the country. Of course when that trip involves a drive on a quiet backroad to Chatsworth during the annual Cranberry Festival, a bustling city is just what you will find when you take the last bend in the road and hit the center of this tiny little burgh in the middle of the Pinelands.

There are thousands of people parking at every spot available, including the sides of the road, the official paid parking at the local school and wherever a parking sign is displayed. Once you exit your vehicle you become part of a human caravan on both sides of the road as busy as any New York City street at rush hour.

This is the transformation that takes place in little Chatsworth when the annual Cranberry Festival rolls into town. It’s like many other festivals with numerous craft booths, tons of food choices -- including an impressive and diverse food court -- and for the past 16 years or so, music by the excellent Bullzeye Band.

This year seemed even busier than ever with folks walking around picking up their pristine cranberries in three pound bags or five pound boxes to keep on hand for the coming holiday season, then seeing what else was for sale. There are the cranberry breads, Craisin sticky buns, cranberry bagels, cranberry ice cream and chocolate covered cranberries. There are hats and candles or sale and lots of homemade Halloween items.

The event is far enough south that the Eagles and Flyers jerseys come out slightly ahead of the Giants and Devils jerseys. Also, unfortunately, it was also warm enough for yellow jackets to join the party. I had a quartet of them swirling around me. Those damn jackets seem to find me every year at the festival.

Other popular attractions include the free wine samples given out by the Valenzano Winery and the chance to take you picture with Sampson, the giant wolf-Malamute hybrid and his pals from the Howling Woods Farm Wolf Sanctuary. Howling Woods is a shelter that rescues and places domestic bred wolves and wolfdog hybrids. The gentle Sampson has incredibly huge paws and people were lining up to have their picture taken with him, the fee going to help maintain the shelter.

When your shopping and eating instincts are fulfilled, it doesn’t take long to leave the bustle behind and find yourself on the quiet road back home, taking advantage of one of the many events that help put the “garden” in the Garden State.

The second day of the festival is today October 19, from 9am to 4pm. For directions and more info, go here.