NorthwestBergenLifestyle.com
OCTOBER 2019
THE FOODIE ISSUE
SWEET FALL BREAKFAST TREATS THE BARN: CARVED INTO THE COMMUNITY SHUMI: TASTE THE ART OF SUSHI
STEP INSIDE AND GET INSPIRED.
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LIFESTYLE LETTER
OCTOBER 2019 PUBLISHER
Marc Schwartz | marc.schwartz@lifestylepubs.com EDITORIAL COORDINATOR
Kris Pepper | kris.pepper@lifestylepubs.com CREATIVE MANAGER
Jean Terman
Welcome to Northwest Bergen Lifestyle's October "Foodie" Issue!
CONTRIBUTING WRITERS
Breeda Bennett-Jones, Lucy Probert
WE HAD A LOT OF FUN HARVESTING SOME GREAT RESTAURANT IDEAS THAT FEATURE EXPERIENTIAL DINING AT ITS FINEST THROUGHOUT NORTHWEST BERGEN! As school, sports and special events gear up throughout the fall, now is the time to find a new and different place to relax and dine. We discovered some great newer restaurants as well as a 90-year-old classic. Stop in at La Vie En Rose for a cappuccino and heavenly baked treat after a brisk fall walk. The bakery/café in Waldwick is just the ticket for a light lunch too. Owner Maureen Heller graciously shared two delicious recipes with us, which are sure to be a hit at any fall brunch. With chopsticks in hand, set out for Shumi, a unique restaurant in Ridgewood which not only presents amazing sushi and sashimi but also provides the experience of omakase-style dining. Read up on Shumi, master chef Aik and owner David Seo to find out how they are bringing a new dimension of Japanese culture to Ridgewood.
CORPORATE TEAM
For a fun night out with friends, try Ridgewood’s Cravings. Why order one dinner
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
when you can try an array of delicious tapas (small plates) to share while tickling
CHIEF SALES OFFICER Matthew Perry
all of your taste buds? My family visited to celebrate my daughter’s birthday, and I
CHIEF FINANCIAL OFFICER DeLand Shore
will say this: the zeppole tree is the new birthday cake! Whenever I visit The Barn in Wyckoff, I wish the walls could talk. What stories they would tell! This issue shares a few of them as well as some of their famed menu picks. The warmth and friendly atmosphere of The Barn makes it the perfect place to spend a chilly fall evening. If you’re tired of eating out but your kitchen needs a little fall cleanup, it may be time to
ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson EDITORIAL MANAGER Nicolette Martin AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell
call Bart Lidsky of The Hammer and Nail. Check out the beautiful photos of one of his recent kitchen renovations and get his tips on the latest material and design trends. Working with Northwest Bergen Lifestyle has given me opportunities to be introduced to wonderful people, businesses and organizations—not to mention amazing restaurants! We are fortunate to live in such a great part of Bergen County where it is easy to keep it local! Happy fall!
ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA | GEORGIA IDAHO | ILLINOIS | KANSAS | MARYLAND | MINNESOTA | MISSOURI | MONTANA
Kris Pepper, Editorial Coordinator Kris.Pepper@LifestylePubs.com
NorthwestBergenLifestyle.com ON THE COVER David Seo and Master Chef Aik from Shumi
PHOTOGRAPHY BY JEAN TERMAN 4
Northwest Bergen Lifestyle | October 2019
NEVADA | NEW JERSEY | NORTH CAROLINA | OHIO | OKLAHOMA | OREGON SOUTH CAROLINA | TENNESSEE | TEXAS | VIRGINIA | WASHINGTON
514 W 26TH ST., KANSAS CITY, MO Proverbs 3:5-6 Northwest Bergen Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Northwest Bergen areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Northwest Bergen Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
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INSIDE THE ISSUE OCTOBER 2019
FEATURES 12 Kitchen Accomplished Fresh Looks in High-End Style
20 Shumi Taste the Art of Sushi
24 Carved into the Community Turn by the Mailbox to Go Back in Time
12 28
28 Cravings Serving Up Life on Small Plates
24
20
DEPARTMENTS 4
Lifestyle Letter
8
Good Times
10
Around Town
12
Open House
16
Culinary Creations
24 Locally Owned 28 Local’s Choice 30 Lifestyle Calendar 34 Page Turners
The "Inn" place for great classic American cuisine
smliF namhciR/namhciR nodlehS fo ysetruoC otohP
Lobster Pappardelle
1 east franklin turnpike ho-ho-kus, nj 07423 www.hohokusinn.com | 201.445.4115
GOOD TIMES 1.
2.
Moveable Feast: Fourth Annual Hermitage Food Truck Festival
3.
6.
The Annual Hermitage Food Truck Festival benefits the Hermitage Museum, a National Historic Landmark in Ho-Ho-Kus. The Gothic Revival mansion dates back to the mid-1800s and offers tours and exhibits featuring collections from its 200-plus years of history. The historic house incorporates a stone structure that was visited during the Revolutionary War by George Washington and Alexander Hamilton. TheHermitage.org
4.
5.
7.
8.
9.
10.
11.
12.
1. The Hermitage is a National Historic Landmark | 2. Aroy-D | 3. Trucks for every taste! | 4. A decadent treat! | 5. Alex Grubiak serving up hot dogs from Jersey Johnny's | 6. Pierogis and kielbasa, anyone? | 7. Even Hamilton and Burr would make up for a taste of this food! | 8. Friends enjoying Cas' Pierogies | 9. Registration window! | 10. Mackenzie McCoy and Will Borland | 11. Nick Garcia, Peter Edelson, Vance Edelson and Anna Spalckhaver | 12. Vance Edelson, Anna Spalckhaver, Michael Orbe, Maurice Garcia, Mark Fernands and Victoria Harty 8
Northwest Bergen Lifestyle | October 2019
AROUND TOWN
ICE CREAM BY MIKE HAS VEGAN OFFERINGS Ice Cream by Mike, located in Ridgewood, has expanded its range of flavors to include vegan offerings. The high-quality vegan flavors are made with a creamy coconut milk base, which makes them completely free of animal products. There are four vegan options available: vanilla, chocolate, strawberry and blueberry. The shop opened in Hackensack in 2014 before moving to Ridgewood in 2018. Its premium ingredients, classic flavors and rich taste give it county-wide recognition. Other traditional ice cream flavors are made with farm-fresh eggs, cream and Tahitian vanilla beans. Ice Cream by Mike opens at 1 p.m. Monday through Friday and 12:30 p.m. on Saturday and Sunday. IceCreamByMike.com
AUNT DELI'S CAFE COMES TO ALLENDALE
CORY GORCZYCKI RECEIVES PRESIDENT'S COUNCIL AWARD Cory Gorczycki, founder of the Franklin Lakes-
A new family-owned deli and café opened this
based nonprofit Ski4All, was selected for the 2019
summer on West Allendale Avenue. The menu
President’s Council on Sports, Fitness & Nutrition
features classic breakfast foods including omelets,
Community Leadership Award, given to recipients
specialty toasts, bagels and pancakes. The lunch
who demonstrated excellence in bringing indi-
menu offers a large variety of soups, salads and
viduals and communities together in the name
Italian specialties like steak pizzaiola and eggplant
of sports, physical activity, fitness or nutrition.
Parmesan. Online pickup/delivery and sit-down
Ski4All provides free ski lessons for foster chil-
service are available. For a fresh homestyle meal
dren and disadvantaged youths. Cory has fund-
with a hint of Italian cuisine and classic neighbor-
raised more than $10,000 to benefit Ski4All and
hood nostalgia, head to Aunt Deli’s. Open 6:30 a.m.
organizes ski days in New Jersey, New York and
to 6 p.m. Monday through Friday and 7 a.m. to 3
Massachusetts every winter. Ski4All has oppor-
p.m. Saturday and Sunday. AuntDelis.com
tunities for sponsorship and volunteering and is
AWARD-WINNING PRIMOHOAGIES OPENS IN MAHWAH
accepting donations. Ski4All.org Cory’s story was covered in Northwest Bergen Lifestyle’s January 2019 issue.
A restaurant with a slice of Philadelphia flair opened its first North Jersey location this summer in Mahwah. PrimoHoagies, a specialty sandwich chain, offers sandwiches, called “hoagies” in Philly and South Jersey, with gourmet meats, cheeses, vegetables and other toppings. PrimoHoagies has been awarded more than 70 food awards including “Best of South Jersey” almost every year since 2002. From the classic Italian to the
10
“Abruzzi” (roasted pork and provolone topped
We are always accepting submissions for announce-
with broccoli rabe), head to Mahwah to try the
ments you’d like to see included in our Around Town
award-winning taste yourself. Open every day at
section. Send your submissions to the editorial coor-
10 a.m. PrimoHoagies.com
dinator at Kris.Pepper@LifestylePubs.com
Northwest Bergen Lifestyle | October 2019
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October 2019 | Northwest Bergen Lifestyle
11
OPEN HOUSE
GALLEY SINK The island sink is a preparation with several
HOOD AND HAR DWAR E
accessories to help,
This custom-made hood is a
including cutting boards,
combination of antique zinc and
colanders and drop
polished stainless steel. All of
trays, making it essential
the hardware on the cabinets
for meal prepping.
and drawers is polished nickel
workhorse for food
and made to match.
12
Northwest Bergen Lifestyle | October 2019
ARTICLE LUCY PROBERT PHOTOGRAPHY JEAN TERMAN
K
EN H C T I
ACCOMPLIS
HED
FRESH LOOKS IN HIGH-END STYLE LAST YEAR WHEN A WYCKOFF COUPLE WANTED TO UPDATE THEIR KITCHEN, THEY TURNED TO BART LIDSKY, OWNER OF RIDGEWOOD’S THE HAMMER & NAIL FOR A COMPLETE REFRESH AND RENOVATION. THEY CAME TO THE RIGHT PLACE. “What they were asking for was something we are seeing a lot of lately,” Bart says. “Clients want to renovate their previously ornate kitchens with beautiful but simple, fresh, clean looks that emphasize quality materials.” The Hammer & Nail, which was started as a cabinet shop by Bart’s father, Robert, in 1975 in Pearl River, New York, was passed into the hands of Bart nearly 20 years ago. Now a high-end kitchen and bath design company, its showroom has been based in Ridgewood since 2003. Working with clients from start to finish with design, project supervision as well as cabinet installation, The Hammer & Nail also provides unique details seen in this kitchen, like custom hoods and countertops with wood detail. And with the floors a rift white oak stained in walnut and the cabinets a soft warm gray-white, this kitchen is the perfect gathering place for meals and entertaining. THE HAMMER & NAIL INC.
“We hone and refine the design, utilizing our experience to take the
19 W. Ridgewood Ave., Ridgewood
basic needs and wishes of our clients and make something for them that’s
201.444.1650, TheHammerAndNail.com
really special,” Bart says.
CONTINUED >
October 2019 | Northwest Bergen Lifestyle
13
OPEN HOUSE
(CON TI N U ED)
“CLIENTS WANT TO RENOVATE THEIR PREVIOUSLY ORNATE KITCHENS WITH BEAUTIFUL BUT SIMPLE, FRESH, CLEAN LOOKS THAT EMPHASIZE QUALITY MATERIALS.”
QUARTZITE STONE The backsplash and countertops are both Tahiti quartzite, a natural stone. Even the floating shelves surrounding the stove hood are made from it. Three pieces of slab run from counter to ceiling, framed by a trim detail in the same stone.
WALNUT D E TA I L S The L-shaped walnut surface on the island is an eating counter, and the dining table is made with walnut as well. Walnut also makes for a perfect detail touch in the interiors of the cabinets and the drawers.
14
Northwest Bergen Lifestyle | October 2019
PA T T Y L A C O U R T E INTERIOR DESIGNER | EURICA HOME
48 FRANKLIN TURNPIKE WALDWICK, NEW JERSEY 07463
201.444.4616 | EURICAHOME.COM
194 E RIDGEWOOD AVE • RIDGEWOOD, NJ
201-882-1244 jackslobsterrolls.com
CATERING FOR ALL OCCASIONS
CORPORATE LUNCHES CELEBRATIONS HOLIDAY PARTIES
jackslobstershack.com October 2019 | Northwest Bergen Lifestyle
15
CULINARY CREATIONS
ARTICLE KRIS PEPPER | PHOTOGRAPHY JEAN TERMAN
BREAKFAST TREATS
ABOUT NINE YEARS AGO, MAUREEN HELLER STOPPED BY LA VIE EN ROSE TO PICK UP A CAKE AND DISCOVERED THAT THE OWNER WAS INTERESTED IN SELLING. That was all she “kneaded” to know. She soon took over the bakery-cafe at 10 W. Prospect St. in Waldwick, where she and her staff bring together European ambiance, creative cuisine and quality ingredients whipping up breakfast, lunch and all kinds of tempting baked goods. Here's a peek at one of their classic fall treats! 16
Northwest Bergen Lifestyle | October 2019
LA VIE EN ROSE BAKERY CAFÉ 10 W. Prospect St., Waldwick 201.652.8880, LaVieEnRoseBakeryCafe.com
APPLE CINNAMON FRENCH TOAST CASSEROLE INGREDIENTS + 1 large loaf French bread
10-12 servings
DIRECTIONS The night before, slice the French bread into
+ 8 extra-large eggs
1-inch slices (approximately 32 pieces). Spray
+ 3 1/2 cups whole milk
a 9-by-13-inch glass pan with non-stick spray.
+ 1/2 cup sugar
Place the bread in the glass dish making two
+ 3 teaspoons bourbon vanilla extract
layers. In a separate bowl, beat eggs, sugar,
+ 6-8 medium apples
milk and vanilla. Pour over bread. Peel, core
(Granny Smith or MacIntosh)
Apple Cinnamon French Toast Casserole
and slice apples. Toss apples with cinnamon
+ 3 teaspoon cinnamon
and nutmeg. Sauté apples in 2 tablespoons
+ 1 teaspoon nutmeg
butter and place on top of bread to cover. Dot
+ 3 tablespoons butter
with 1 tablespoon butter. Cover with foil and
+ Confectioner's sugar for dusting
refrigerate overnight. The next morning, preheat the oven to 350 F and bake covered for 45 minutes. Remove foil and bake approximately 15 minutes more. Remove from oven and allow to rest 5-10 minutes. Dust with confectioner's sugar and serve with heated maple syrup and a side of mixed fruit. October 2019 | Northwest Bergen Lifestyle
17
RIDGEWOOD EYEWEAR 201.652.8080 | 160 E. Ridgewood Avenue, Ridgewood, NJ 07450 | ridgewoodeyewear.com
DIANE DUROCHER INTERIORS
DIANE@DIANEDUROCHERINTERIORS.COM 201.825.3832 RAMSEY, NJ WWW.DIANEDUROCHERINTERIORS.COM 18
Northwest Bergen Lifestyle | October 2019
October 2019 | Northwest Bergen Lifestyle
19
i m u h S TASTE THE ART OF SUSHI
ARTICLE KRIS PEPPER | PHOTOGRAPHY JEAN TERMAN
20
Northwest Bergen Lifestyle | October 2019
When considering where HE WAS GOING TO OPEN HIS NEW SUSHI RESTAURANT, DAVID SEO PERFORMED
A UNIQUE TYPE OF MARKET STUDY IN SEVERAL POTENTIAL LOCATIONS. He would find the nearest Starbucks and count how many customers entered the establishment on a given day. He analyzed foot traffic in towns like Summit, Madison and Westfield, but there was no contest when it came to Ridgewood. With more than 1,500 people walking into the Starbucks on the day David was there, he made his decision. The downtown energy, warm
community and vibrant business district were impressive, and he made plans to open Shumi. Accompanied by Aik, his master chef and mentor, David—originally from Seoul, Korea—understood that the legacy of their combined experience and success was going to result in the rollout of a unique dining experience for northwest Bergen County. Aik has been mastering the art of sushi for more than 50 years, beginning in his hometown of Fukushima, Japan, and then on to various restaurants across New Jersey. David had multiple positions with renowned restaurants such as Sushi Samba and Nobu. He was managing 35 chefs with OTG Management when he met Aik, and they have worked together ever since. “Shumi” is Japanese for “hobby,” which is how Aik likes to thinks of his craft. The unique theme of the restaurant is “omakase,” which translates to “chef’s choice” or “leave it up to you.” This is where the dining experience itself really gets you hooked. The delight of omakase is sitting at the immaculate quartz sushi bar and succumbing to the guidance of your chef, who knowledgeably directs feasting your senses on the techniques, tastes and traditions deep within the art of sushi. The omakase style of service allows the chefs to create a unique dining experience by serving guests “piece-by-piece” while explaining the art of sushi, the significance of their culture and
Omakase-style dining
their personal dedication to quality. Only Scottish salmon, bluefin tuna and the finest Japanese fish are plated for customers. The focus on quality demands a great deal of preparation and time. Salmon is aged gently and seasoned with salt and vinegar to make it tender and flavorful. Almost all sauces are made on-site including ramen broth and eel sauce, which cook for a week. Some sauces have very few ingredients and demand time, testing and tasting throughout the cooking process in order to achieve the desired taste. “It’s very difficult to get that perfect balance with only a few ingredients, and Chef Aik always reminds me of one thing: simple is the best,” David says. CONTINUED >
October 2019 | Northwest Bergen Lifestyle
21
SHUMI
(CON TI N UED)
Some dishes are torched for extra flavor.
Sashimi Deluxe
Chef Aik preps the salmon
Bluefin Otoro Roll, Shumi Roll and Lobster Roll
The care and artistry in the placement of the elements in every dish are a literal feast for the eyes. From paper-thin squid to lobster claws, flowers and garnishes, watching the care taken in arranging each piece is like watching an artist at work. Aik’s beautiful food presentation incorporates images of the Japanese landscape from his childhood memories. Mountains, rivers and gardens are all characterized through winsome and imaginative arrangements in homage to his heritage. “When you enjoy something, 100% of your potential will come out,” David says. Shumi 70 E. Ridgewood Ave., Ridgewood 201.345.0808, ShumiOmakase.com
22
Northwest Bergen Lifestyle | October 2019
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Artist Workshops
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October 2019 | Northwest Bergen Lifestyle
23
LOCALLY OWNED
c a r v e d
i n t o
t h e
COMMUNITY TURN BY THE MAILBOX TO GO BACK IN TIME ARTICLE KRIS PEPPER PHOTOGRAPHY JEAN TERMAN
24
Northwest Bergen Lifestyle | October 2019
W
HEN YOU ARE IN THE MOOD FOR SOME AMAZING RIBS, A JUICY BURGER OR PERHAPS JUST WANT TO CATCH THE GAME ON SUNDAY AFTERNOON, TAKE A SLOW RIDE DOWN SICOMAC AVENUE IN WYCKOFF UNTIL YOU SEE A MAILBOX
LABELED
“THE
BARN.” Turn into the gravel parking lot and step back into a bit of Wyckoff history. In the early 20th century, Sicomac Avenue was the main traveling route toward New York City. During the Great Depression, the Weinstein family’s original 150-year-old barn was used as a teahouse and “rest stop” where locals would sell apple pies to travelers in order to make extra money. When Matt Weinstein’s Paterson car dealership went bankrupt during the Great Depression, he decided to convert the barn into a restaurant. The Prohibition movement attracted Paterson’s silk factory owners to the establishment, resulting in notoriety for the Barn as a speakeasy. The silk manufacturers had the money and the means to enjoy a detour through Wyckoff for a little revelry while escaping the alcohol ban. Rumor had it that dancing and gambling were part of the nightly entertainment, and homemade applejack from the local orchards was the drink of choice. The jury is still out, however, on how Matt’s Dutch Reformed teetotaler mom felt about that! After Prohibition ended in 1934, the Barn received Wyckoff’s first liquor license. This year, The Barn is celebrating 90 years of serving hungry resi-
the Barn hosted community and family gatherings and
dents and travelers and is still going strong. It’s known for its simple
are always a talking point for customers, especially
character, rustic charm and of course, the generations and gener-
those who want to check to see if their own “engrav-
ations of initials, names and dates carved into every wood surface
ings” stood the test of time. Vintage furnishings and
throughout the restaurant. The carvings are a symbol of the years
decor join original features like the bar constructed from an old wagon, the hitching post railings and booths which are reimagined livestock stalls.
The establishment peacefully exists within a residential neighborhood with “grandfathered” property status because it was there long before almost anything else existed along Sicomac Avenue. The only sign permitted is the little mailbox, which adds to the charm that celebrates days gone by. Owner Eli Batin is a U.S. Navy veteran who owned several jewelry stores before becoming a restaurateur. In 2001, he was living in Clifton when his brother-in-law tipped him off that the CONTINUED >
October 2019 | Northwest Bergen Lifestyle
25
LOCALLY OWNED
(CON TI N U ED)
Baby Back Rib Dinner, Barn Burger, Nacho Supreme
Eli at your service!
restaurant was for sale. Eli went to check it
customers so they are cooked perfectly.
out, fell in love with it, and immediately got
Most of our sauces are freshly made
the deal in motion to buy the business. He
in-house as well.”
later purchased and renovated the existing house next door and moved in. The Barn is known for its generous por-
26
In the past, Eli has been approached with inquiries of selling the Barn but always turns the offers down.
DID YOU KNOW?
tions, warm hospitality and famous baby-
“The people and relationships keep me
back ribs, and Eli puts a big emphasis on
here. I have become friends with my cus-
serving fresh, high-quality foods.
tomers, and I love seeing them. The kids
The Barn
eat,” he says. “If something is below aver-
was a speak-
age, I will not eat it and I will not serve it. I
easy during
use only top-quality meats and fresh Idaho
“It’s a fun place to be," Eli says. “People
Prohibition.
potatoes. They are cut daily, blanched and
come in and say 'hello' to guests at four dif-
fried again before we serve them to our
ferent tables before they sit down.”
Northwest Bergen Lifestyle | October 2019
“I do not serve any food that I would not
come in and call me Mr. Eli or Mr. Barn!” The Barn is truly the hidden gem of the community of Wyckoff.
“THE PEOPLE AND RELATIONSHIPS KEEP ME HERE. I HAVE BECOME FRIENDS WITH MY CUSTOMERS, AND I LOVE SEEING THEM.”
THE BARN
The bar featuring portrait of Matt Weinstein
359 Sicomac Ave., Wyckoff 201.848.0108
1779
1920
Dutch barn
1929
The Barn
Beginning of
was built on
Prohibition
Sicomac Avenue
1934
The Barn receives the first liquor license issued in Wyckoff
1933
established as a
Prohibition ends
restaurant in Wyckoff
2001
Eli Batin purchases the Barn
2019
The Barn celebrates 90 years in business
October 2019 | Northwest Bergen Lifestyle
27
LOCAL’S CHOICE
Cravings SERVING UP LIFE ON SMALL PLATES ARTICLE KRIS PEPPER | PHOTOGRAPHY JEAN TERMAN
ALTHOUGH THE WORD “TAPAS” ORIGINATES FROM THE
When establishing the restaurant, owner Marcelo Czernizer did
SPANISH LANGUAGE MEANING “SMALL PORTIONS,” DON’T
some research on what cuisines were missing in the Ridgewood
ASSUME CRAVINGS IS JUST ANOTHER SPANISH RESTAU-
area and decided there was a need for tapas-inspired dining. Thus,
RANT. Stanka Safian, the general manager, likes to define the cui-
the unique bistro café was born.
sine as an infusion of Spanish tastes. This means traditional favorites
Stanka has worked in the hospitality and hotel management busi-
like octopus and paella are recreated in new and innovative ways
ness her entire life including owning a restaurant in her native Slovakia.
and then complemented with other delightful ethnic offerings such as onion rings, pulled pork and pizza. All are served tapas-style. The red-and-white striped awning welcomes guests to the café, where there is a warm and friendly European ambiance throughout.
Cravings Salad
“Many people ask how much they should order, and we usually suggest two to three plates to share per person. The beauty is that you don’t have to order everything at once. You can hold on to the menu and keep ordering if you want,” she says.
Paella Valencia
Grilled Black Angus Skirt Steak
“PEOPLE ESPECIALLY REMEMBER THE BEGINNING AND THE END OF THEIR DINING EXPERIENCE. THEY REMEMBER THE WELCOME THEY RECEIVED AND HOW YOU SEND THEM OFF, SO WE WANT TO MAKE IT MEMORABLE.” 28
Northwest Bergen Lifestyle | October 2019
All dishes are made on the premises with
“People especially remember the begin-
your waitstaff about the dishes. Some are
the exception of a few items that are pre-
ning and the end of their dining experience.
larger than a traditional Spanish tapas dish,
pared at Finca, Cravings’ sister restaurant
They remember the welcome they received
and the knowledgeable staff is happy to
also located in Ridgewood. Some of the
and how you send them off, so we want to
guide customers in selections that will suit
most popular tapas include ricotta gnocchi,
make it memorable,” Stanka says.
their palates as well as their dietary needs.
pulpo a la Gallega (grilled octopus), mus-
The bistro enjoys seeing many guests vis-
sels with chorizo, truffle french fries and
iting on a regular basis, which Stanka credits
braised skirt steak quesadillas.
to the warmth and friendliness of her staff.
When visiting Cravings, feel free to ask
“Food gets delivered to the table as the dishes are prepared,” Stanka says. “Timing is everything with tapas, so there is a constant
Top off those choices with one of their
“We aim to create a connection with our
back and forth with the staff waiting tables.
popular desserts including a zeppole tree
guests because customers return when they
We have the most amazing employees who
(zeppole, cotton candy, strawberries and
feel they have been treated well. Making
all pitch in to help each other and serve all of
warm chocolate) or chocolate bread pud-
people feel good about how they are being
our customers at every table.”
ding, and you will enjoy an unforgettable
treated is much more than just good service.”
Stanka’s face lights up as she speaks of her dedicated staff, most of whom have been with the restaurant for several years.
experience of globally influenced cuisine. Cravings holds a New Jersey wine license, which permits them to sell New Jersey
“Teamwork is so important for this type
wines by the half or whole bottle. They can
of restaurant. Orders change on the fly,
also make a wonderful sangria to add to the
CRAVINGS
but we work together to make everything
Spanish flavor of your meal.
8 Wilsey Square, Ridgewood
run smoothly.”
Customer service is their No. 1 priority.
201.857.8533, CravingsTapas.com
Some popular choices at Cravings
October 2019 | Northwest Bergen Lifestyle
29
OCTOBER
LIFESTYLE CALENDAR
4
5
6
MARK BITTMAN BOOK SIGNING
15TH ANNUAL BERGEN BUDDY WALK
2019 BERGEN-PASSAIC HEART WALK
is coming to Bookends to sign
The annual Bergen Buddy Walk
Walk to raise awareness of heart dis-
the
of
brings families together to raise
ease and stroke and promote heart-
his bestselling book, How to Cook
awareness for individuals with Down
healthy living in this fundraiser walk
Everything, which includes recipes
syndrome. The event includes a 1-mile
sponsored by the American Heart
for minimalist, fresh, delicious food.
family walk, food, music and family
Association. The walk route will
Bittman is a former columnist for The
games. $5 for children 12 and under,
take place rain or shine. Check-in
New York Times and the author of 20
$10 for ages 13 and up. Registration
is at 9 a.m., and the walk starts at
cuisine books. Purchase a copy of
includes lunch and a T-shirt and can
10:15 a.m. Registration is free and
How to Cook Everything for admis-
be done online. WyckoffYMCA.org
can be done online. Heart.org
5
14
MEVO FARM FEAST
SINGING BOWLS DROP-IN YOGA
Reservation, Mahwah
Drop by the Mahwah Public Library
Bookends Bookstore, Ridgewood
Acclaimed food writer Mark Bittman 20th-anniversary
edition
Express Scripts Campus, Franklin Lakes
Wyckoff Family YMCA, Wyckoff
sion. Book-Ends.com
5
ALLENDALE FESTIVAL DAY AND CAR SHOW
Mahwah Public Library
Fresh Roots Farm at Campgaw
West Allendale Avenue, Allendale
Head to the Mahwah Environmental
for a yoga class that strengthens
Bring the whole family to the annual
Volunteers
the
the mind, body and spirit, pre-
Allendale Festival Day, hosted by the
annual Farm
event
sented by Joan Tarrant. Learn basic
Allendale Chamber of Commerce.
includes a tour of the farm with
poses, balancing techniques and
Enjoy live music and entertainment,
appetizers and dinner starting at 5
breathing exercises. Bring a yoga
food trucks, arts and crafts and com-
p.m. featuring dishes prepared with
mat, towel and water. No pre-reg-
munity and nonprofit vendors. Classic
seasonal foods grown right on the
istration is necessary, and there are
and contemporary cars, trucks and
farm. Tickets are $135, and the dinner
32 spaces available. Donations are
motorcycles will be displayed. The
is BYOB. MEVO.org
accepted. MahwahLibrary.org
Organization Feast.
for
The
festival is on rain or shine from 10 a.m. to 4 p.m. AllendaleNJChamber.org
YOUR COMPLETE
Pet Grooming SOLUTION.
Mobile Grooming | Flagship Grooming Salon & Boutique 60 Goffle Road, Midland Park 30
Northwest Bergen Lifestyle | October 2019
(201) 669-5170
groomington.com
18
QUEST AUTISM FOUNDATION'S HARVEST BALL Rockleigh Country Club
Quest Autism Foundation, located in Midland Park, is a nonprofit public charity serving young adults with autism by providing excellence in supported employment, along with vocational, recreational and life skills. Quest enables individuals with autism to lead productive lives in the community. Join Quest for cocktails, silent auction and dinner while supporting their programs for young adults with autism. QuestNJ.org
20 PITBULLS & PUMPKINS BENEFIT
Ramapo-Bergen Animal Refuge, Oakland
RBARI will hold an outdoor family day benefit in honor of dogs, specifically pit bulls. The fall-themed benefit will include food trucks, local business vendors, arts and crafts, a pet costume contest and pumpkin painting. Entry is free, and the rain date is the following week. RBARI.org
27 ALLENDALE 5K
Crestwood Park, Allendale
The Allendale Recreation Commission is holding a Halloween-themed 5K. The 5K run/walk begins at 9 a.m. while the haunted costume fun run begins at 9:45 a.m. Awards are available for top race finishers and best costumes. Proceeds from the race will benefit programs targeting mental health, drug abuse and awareness. For all ages and abilities. Register online. RaceForum.com/ARC
October 2019 | Northwest Bergen Lifestyle
31
9 Sheridan Avenue, Ho-Ho-Kus 201.857.4958 RosisBridalStudio.com
Dr. Rachna Kaul Primary care for all ages Direct access to your doctor Home visits | Holistic care Low Monthly Fee Try direct primary care!
(201) 639-4250 www.my3wellness.com 65 N. Maple Ave, Suite 101, Ridgewood, NJ 32
Northwest Bergen Lifestyle | October 2019
accounting • tax • advisory 201.447.1343
Kelly@thehaggertygroup.com
www.thehaggertygroup.com
THE ANGELICA and RUSS BERRIE CENTER FOR PERFORMING and VISUAL ARTS
SONS OF SERENDIP A Holiday Concert
Sharp Theater Saturday, December 7 | 8 p.m.
Tickets: $26 – $32; Children under 17: $18
The difference between LISTING your home & SELLING your home is the right Realtor®
Sons of Serendip is a unique Billboard Charting quartet consisting of a harpist, cellist, pianist and lead vocalist. The quartet was a finalist on Season 9 of America’s Got Talent, gaining popularity by offering fresh interpretations of popular music.
“[The album] is alive with detail but silky beyond reason. It will make you spend money that you don’t have.” -New York Times (“Christmas: Beyond the Lights” Review)
The Berrie Center is celebrating its 20th Year!
A member of the franchise system of BHH Affiliates, LLC
Darlene Jelen, ABR, SRES, SFR, ePRO Sales Associate 201-995-7770 cell 201-891-2223 office Darlene.Jelen@gmail.com UpperBergenCountyHomes.com
For disability-related accommodations, call the Box Office. For ticket information, call 201.684.7844 or visit us at www.ramapo.edu/berriecenter
No Bridges. No Tunnels. Free Parking. 505 Ramapo Valley Road Mahwah, N.J. 07430
235 Everett Avenue Wyckoff, NJ 07481
October 2019 | Northwest Bergen Lifestyle Ad-Northwest Bergen.indd 1
5/31/2018 4:29:35 PM
33
PAGE TURNERS
Food for Thought READING IS ZERO CALORIES!
WARNING: ALTHOUGH READING IS A CALORIE-FREE ACTIVITY, THESE SELECTIONS MAY MAKE YOU HUNGRY!
STORIES FROM NJ DINERS BY MICHAEL C. GABRIELE
Frequent diner customers, look no further for a book that combines eclectic New Jersey diner culture with hit local favorites. Learn about the history of Pal’s Diner, a legendary diner formerly located in Mahwah, which had customers lining up out the door during its heyday in the 1950s. To New Jersey residents, as this newly released book details, diners are more than just restaurants; they are testaments to community, fond memories and great food.
TENDER AT THE BONE BY RUTH REICHL
This memoir is as tender and flavorful as the dishes described in it. Tender at the Bone is author Ruth Reichl’s own coming-ofage story marked by milestones of food, including her mother’s creative and frugal home cooking to her exposure to the greater culinary scene. There are recipes sprinkled into each chapter, giving real-life flavor to the narrative. Pick this up for a witty story of growing up and learning to love food combined with recipes you can try out for yourself.
HOW TO COOK EVERYTHING BY MARK BITTMAN
This cookbook is an essential in every kitchen, no fancy ingredients or equipment needed. Learn how to make simple, fresh meals using basic tools and straightforward culinary techniques. With sections dedicated to sauces, appetizers, soups and salads, look no further for an all-encompassing book on everything you need to know about cooking, including recipes on how to make gravy and how to put together a last-minute picnic in the park. Mark Bittman is an award-winning author and columnist who is coming to Bookends Bookstore for a book signing in Ridgewood on Oct. 4.
34
Northwest Bergen Lifestyle | October 2019
ARTICLE BREEDA BENNETT-JONES
Photography:
*By Appointment* 19 W Ridgewood Ave Ridgewood NJ 07450 201-444-1650 * www.thehammerandnail.com
The Most Extraordinary & Luxurious Kitchens!
Peter Rymwid
S P EC I A L FA L L D I S C O U N T !
Join Valley Health LifeStyles and receive 50% off the enrollment fee!
201-389-0839
The LifeStyles fitness center includes: ◗ The medical fitness difference: qualified staff,
physician oversight, safe and meaningful outcomes ◗ Six-lane lap pool, warm-water therapy,
whirlpool and saunas ◗ Sports performance training and walking/
running track ◗ Rock climbing wall, group exercise studios,
gymnasium and state-of-the-art fitness equipment ◗ KidStyles fitness program and babysitting services
Valley Health LifeStyles 1400 MacArthur Blvd., Mahwah 201-389-0839 Monday – Friday: 5:30 a.m. to 10 p.m. Saturday: 7 a.m. to 6 p.m. Sunday: 8 a.m. to 6 p.m. ValleyHealthLifeStyles.com