Eats
S. Egidio
17 North Broad St., Ridgewood S. Egidio, the pizzeria serving pizza Napoletana or Neapolitan-style pizza has opened in Ridgewood. Owners Tim Hanley and Rocco Trisolini have imported a handbuilt pizza oven (wood for the fuel) from Naples, with their handpicked Chef Francesco Curci (who’s come to the U.S. from Italy just to cook). Their goal is to provide an “authentic Italian experience” for their guests. The menu includes homemade pizza, imported Italian salumi and cheese, hot and cold apps, salads, and imported Italian coffee and homemade desserts. The pizza menu will include 12 choices, which will be 12-inch pies, and will be comprised of their homemade mozzarella and a variety of other fresh ingredients. Each pie is cooked at 900 degrees and made with dough prepared over 72 hours with “00” flour, Sicilian sea salt, water and “mother dough” leavening agent. The salumi will be cut fresh on a manual slicer and the coffee brewed using an imported Italian press. Plus, they’ll be using the oven for more than just pizza pies, including all the breads (like their homemade foccacia) that will be used for sandwiches and other dishes. Lunch is also planned, with Hanley expressing his desire for a “chef’s table” type affair; there will be no menu, just a fixed price and a rotating menu that will be whatever Chef Francesco whips up for the day. The BYOB restaurant has 30-40 seats and is open now for lunch with plans for dinner coming soon. Open 6 days (closed Monday) and brunch-only on Sundays.
Rony’s Rockin’ Grill 83 N. Washington Ave, Bergenfield
(201) 665-4755
If you were a fan of Rony’s Rock Burger in Glen Rock, here’s some exciting news: Owner Rony Alvarado, who closed the burger shop last April, is returning with a new restaurant in Bergenfield called Rony’s Rockin’ Grill, which is replacing the casual Mexican spot La Batalla. Alvarado brought over the entire menu from Glen Rock, plus some additions like classic chicken sandwiches, veggie burgers and turkey burgers. New to this location: full breakfast service on the weekends. You don’t go to Rony’s and not have one of their famous burgers. Take the Pink Floyd, for instance. It’s a burger topped with sauerkraut, Swiss cheese and Russian dressing. That’s not to your taste? Maybe you’ll like the Stevie (Wonder), a burger with American cheese, pineapple, bacon, lettuce, tomato and Rony’s signature teriyaki-based Waka sauce. The point here is: Rony’s has something for everyone. As far as the burgers go, they’ll be 6-oz. patties made from his custom blend of brisket, chuck steak and porterhouse tips, grilled on a flat top and served with a bun from The Bakery, which is located a few doors down the block. Almost everything will be made in-house—the sides (onion rings, fries, sweet potato fries), dressings and desserts. Continued on pg. 102
July/August 2014
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