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LIFESTYLE LETTER
OCTOBER 2020 PUBLISHER
Marc Schwartz | marc.schwartz@lifestylepubs.com EDITOR
Kris Pepper | kris.pepper@lifestylepubs.com
Food...Glorious Food, we're really anxious for you to try it!
Katherine McCahill | katherine.mccahill@lifestylepubs.com
NORTHWEST BERGEN COUNTY FOODIES! It is easy to get stuck in a rut and find
Adam Waxman | adam.waxman@lifestylepubs.com
yourself eating the same things each day…and at home to boot. We get it; we’re all busy on our computers and we have our go-to meals and our go-to places that will feed our families for the entire week. But, this month, it is time to branch out and tantalize your taste buds and we are here to point you in the right direction…so try something new, you might just love it!
CRE ATI VE MANAGER
Jean Terman SOCIAL MEDIA COORDINATOR
ACCO UNT MANAGER
AD DESIGNER
Matthew Endersbe L AYO UT DESIGNER
Kelsey Proctor
For a fantastic lunch and for specialty dishes to go, check out Italian Riviera in Waldwick. Founded back in 1966, they’ve been around a long time, so rest assured they are doing it right. For a new twist on your Harvest Salad, be sure to check out Olive R Twist which is located in Ridgewood and is our favorite specialty foods shop. After all, everyone needs an “oil change”! Now for some variety. From Ramsey, we bring you Bici, where the taste of exceptional Italian cuisine includes everything made fresh on premises. Moving on to Wyckoff, make a stop at Benares, one of our areas finest Indian restaurants. When it comes to breakfast and or lunch, check out Sansone’s Family Restaurant in Midland Park where the family atmosphere is the perfect recipe for great food and service. And finally, head north to Oakland and take a look at the amazing imported
CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore
wood-burning pizza oven at Café L’Amore, where pizza is only one of the many
ART DIRECTOR Sara Minor
amazing items on their extensive menu.
OPERATIONS DIRECTOR Janeane Thompson
When it comes to food and family, one of our community’s most well-known and
AD MANAGER Chad Jensen
respected families is the Kunisch family, owners of the Allendale Bar & Grill as well as
REGIONAL SALES DIRECTOR Eric Williams
the Mahwah Bar & Grill. For 90 years they have been serving up tasty food. Read all
WEB APPLICATIONS Michael O’Connell
about their rich local history. Take a ride into Ridgewood and enjoy Steel Wheel Tavern, where modern American fare, craft cocktails and wines will not disappoint. And to top it all off, check out Bon Appetit Café & Bakery in Mahwah, where French-inspired tarts, cookies, specialty desserts and coffees are awaiting your arrival. We’ve made exploration of Northwest Bergen Lifestyle magazine really easy! Check
514 W 26TH ST., KANSAS CITY, MO
out the QR Codes that now appear in our magazine. Just point the camera of your iPhone or Android at the QR code and you will be taken directly to the website of your favorite local business…it’s the new “contactless” way to go! ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA | GEORGIA
As always, thank you for your support in keeping it local. Mangia!
IDAHO | ILLINOIS | KANSAS | MARYLAND | MASSACHUSETTS | MICHIGAN MINNESOTA | MISSOURI | MONTANA | NEW JERSEY | NORTH CAROLINA OHIO | OKLAHOMA | OREGON | PENNSYLVANIA | SOUTH CAROLINA TENNESSEE | TEXAS | VIRGINIA | WASHINGTON
Marc Schwartz, Publisher
CityLifestyle.com/NorthwestBergen ON THE COVER Marcelo Gambarato of Bici Restaurant, Ramsey NJ PHOTOGRAPHY BY JEAN TERMAN 4
Northwest Bergen Lifestyle | October 2020
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.
INSIDE THE ISSUE OCTOBER 2020
FEATURES 12 Waldwick's Italian Riviera Bring a Taste of Italy Home
16 Cheers to Family! Drink in a Little History at Allendale Bar and Grill
20 Straight from the Kitchen Meet the Faces Behind the Food
12 26
26 Next Stop: Steel Wheel This Bar's on Track for a Good Time
16
20
DEPARTMENTS 4
Lifestyle Letter
8
Around Town
12
Our Town
16
Locally Owned
20 Local Limelight 26 Hot Spot 30 Culinary Creations 34 Locals Only
AROUND TOWN Ramsey Tap Room offers 22 rotating beers on tap, specially-crafted cocktails, and a menu that teems with the bar food you love—much of it sourced from New Jersey and made from scratch on premises. Happy hour is offered from 4-6pm and features specials on nachos, pizza, wings, and mozzarella sticks. Half-off all drafts, and selected $5 cocktails and margaritas, and your choice of red or white Sangria. ramseytaproom.com
UNCLE LOUIE G IS OPEN IN RAMSEY “Feel like a kid again” at Uncle Louie G, now open in Ramsey. Along with two other shops in Bergen County, one in Maywood and another in Park
WILLOW AND WHISK OPENS IN WYCKOFF
Ridge, Uncle Louie G offers a large selection of Italian ices, ice cream, cakes, frozen yogurt, and more.
Willow and Whisk takes a new approach to
Uncle Louie G’s history goes back to the “old
breakfast and lunch favorites with their two signa-
neighborhood” in Brooklyn when hydrants were
ture ingredients: family and great food. Their friendly
opened on hot days and kids from all over the
service and fresh ingredients offer an elevated culi-
neighborhood came by to cool off. Uncle Louie
nary experience that you’ll taste in every bite.
G remembered the best treat of the summer
Omelets, challah French toast, and ricotta pan-
was an Italian ice, and eventually he started
cakes are featured on the breakfast menu, while
making his own, sharing his creations with his
lunchtime diners can feast on salads, gourmet burg-
friends. Louie G always had a treat for everyone!
ers, and turkey club sandwiches, just to name a few.
Eventually, he opened his first shop which has
Located in Boulder Run Shopping Center in
led to 45 franchises in eight states. Uncle Louie
Wyckoff, it’s the perfect place to enjoy brunch
G also offers trucks, pushcarts, and freezers
next weekend!
that are available to treat all of your guests at
willowandwhisk.com
your next party or event.
RAMSEY TAP ROOM & GRILL NOW OPEN The Ramsey Tap Room and Grill has opened on Route 17 in Ramsey. Replacing Biggie’s, the
As the number of loyal customers continues to attest, there’s nothing like a mouthwatering Italian ice. Stop by and get a free taste! unclelouiegee.com
CONTINUED >
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NEW ONLINE CONTENT FROM NORTHWEST BERGEN LIFESTYLE We’ve revamped the look and feel of our website with "City Lifestyle," your digital home for Northwest Bergen Lifestyle. This enhanced experience features articles from current and past issues along with digital-only content connecting you to your favorite restaurants, businesses, and events; bringing new meaning to local living. Our advertisers get much more than advertising in a beautiful local magazine are direct-mailed to 11,000 homes. They also receive significant exposure through our social media platforms
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Would you like to get in touch with us? We would love to hear from you! Contact us at CityLifestyle.com/NorthwestBergen using the Get In Touch link and let us know what you think. CityLifestyle.com/NorthwestBergen
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WALDWICK'S ITALIAN RIVIERA
OUR TOWN ARTICLE KRIS PEPPER | PHOTOGRAPHY JEAN TERMAN
BRING A TASTE OF ITALY HOME IF ONLY GRANDMA’S KITCHEN HAD AN ITALIAN RIVIERA NEARBY. The distinctive specialty shop, owned by Michael Mucci, offers the finest food and ingredients available, much of it imported straight from Italy. Established in 1966, Michael has owned the Italian Riviera for the past 21 years. “My father had a coffee shop in Hackensack. We walked there after school and washed dishes in the afternoon. I’ve always worked in the food industry.” Michael found the restaurant business to be too taxing while raising a young family, so he bought Italian Riviera, where business is a family affair. His wife, daughter and one son are part of the crew, as well as a team of nieces, nephews, and neighborhood teens. The market offers all things delicious--including homemade Italian sausage made on the premises twice a week and fresh mozzarella made twice a day. “The aged Galloni Gold prosciutto is the best you can buy,” says Michael. “The products I have here are not what you would typically find in a grocery store.” Prepared dinners are all freshly made and the shelves are lined with delicious sauces, seasonings, condiments, and treats from Italy. “We cater a lot of events as well,” says Michael. “Christmas is especially crazy. We come in on December 23 at 5am, and leave on the 24th at 6pm--that’s a 36-hour shift! I tell my customers to order early!” www.italianriv.com
Owner, Michael Mucci 12
Northwest Bergen Lifestyle | October 2020
“ The Italian Ri v iera makes Lunchtime sandwiches are always a hit!
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LOCALLY OWNED
DRINK IN A LITTLE HISTORY AT THE ALLENDALE BAR AND GRILL
Cheers to Family! IF THE WALLS COULD ONLY TALK.
“That’s Babe Ruth in the Allendale train sta-
Allendale Bar and Grill, a local institution
tion,” says Chris. “He used to stop here before
in Allendale, has been run by generations
and after his dental appointments!”
of the Kunisch family for over 90 years.
In the late sixties, Maude decided to retire
As far back as they can remember, Chris
and her family members bought her out.
and Craig Kunisch, along with their sister
“Allendale Bar and Grill went from a one-
Kate Ohnegian, have worked in the fam-
room pub to a full restaurant thanks to the
ily business that dates back to the 1930’s
business sense of our father, Michael,” says
beginning with their great-grandmother
Craig. Several expansions of the restaurant
and great-grandfather.
took place in the 70’s and 80’s.
Maude and Michael Connelly moved to
Craig and Chris opened the Mahwah
Allendale from Clifton in 1935 and operated
location at 2 Island Road in 1992 at a for-
a small tavern in the old Allendale Hotel
mer general store and gin mill. It had been
across from the train station. It was known
a popular gathering place for the workers of
for great food and generous portions and
the American Brake Shoe and Foundry as
Maude was renowned county-wide for her
well as the Ford plant in Mahwah. “My dad
generosity, especially appreciated during
said, if you are interested in getting more
the Depression years.
business, you need to consider this loca-
When the home at 67 W Allendale
tion. If we don’t open it, someone else will,”
became available, they moved the whole
says Craig. The siblings always took Dad’s
family there along with the business and
advice to heart, who remained involved
extended the bar area. Several years later,
with the business until around 2011. “Dad
Michael passed away and Maude was left to
never retired,” says Katie, “he wouldn’t have
raise five daughters and run the pub on her
wanted it any other way.”
own. Fortunately, the youngest of the five,
“Dad was a great businessman,” says
Connie, lived to be 94 years old and was a
Chris. “We grew up understanding that,
great resource who shared the families’ sto-
although my dad never went to college, we
ried past with the next generations.
would--and we were all expected to work
“Our grandfather married Maude’s oldest
hard. When the pandemic hit, we knew
daughter, Marge,” says Chris, “and he started
exactly what we were going to do. A lot of
working at the pub. He was a pressman
people depend on us to provide their liveli-
during the day and worked the bar at night.”
hoods and we couldn’t let them down.”
A photo in one of the upstairs offices shows
When asked what their dad and grand-
a familiar face surrounded by a bunch of kids.
parents would have thought about operating CONTINUED >
ARTICLE KRIS PEPPER | PHOTOGRAPHY JEAN TERMAN AND KUNISCH FAMILY ARCHIVE PHOTOS
16
Northwest Bergen Lifestyle | October 2020
The Allendale Hotel, 1935
Grandfather Walt Kunisch at the bar with patrons
CityLifestyle.com/NorthwestBergen
17
LOCALLY OWNED (CONTINUED)
throughout COVID, Katie says, “We wouldn’t have been able to hold them back! They would be doing exactly what we are doing.” We were always taught that if it’s not working out the way you want it, you work harder,” says Craig. “Dad never closed the restaurant;” said Katie, “he never stayed home from work.” Moving forward, the three siblings have met every day since March 18, planning, forecasting, and pivoting to make the business work through the pandemic. “It’s been a hustle,” says Katie. “When we had to close down, we quickly reverted to takeout only,” says Craig. “The community all came out to support us, however we felt that by being open we were doing more harm than good because people were coming out and not social distancing. We needed Craig, Katie, and Chris
to keep our customers safe. On March 22, we shut down for a month and a half and applied for loans and government assistance in order to
Founder and great grandmother Maude Connolly at the bar.
sustain the business. The family created a contactless pickup system initially, and then went on to plan their outdoor dining strategy. “Creating the process of opening outdoors was like opening two new restaurants! We figured out a layout of tables six feet apart, switched to single-use items, and planned a protocol for taking temperatures. We’ve gained our guests’ trust and confidence because we are doing it right.” As they carry forward the family’s tradition of providing great food and spirits for their Mrs. Mahoney, AB&G cook and founder Maude Connolly
guests, the lessons learned from their family are clear. “We have always treated the word ‘community’ as a verb,” says Craig, “it’s all about giving back.” Allendalebarandgrill.com
18
Northwest Bergen Lifestyle | October 2020
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19
LOCAL LIMELIGHT
Straight from the Kitchen MEET THE FACES BEHIND THE FOOD
BICI
Marcelo Gambarato and Anthony Devanzo
DETAILS: Marcelo Gambarato: Co-Owner, Host Anthony Devanzo: Co-Owner, Head Chef
WHAT BROUGHT THE TWO OF YOU TOGETHER?
Marcelo: We do everything we can to keep people happy and coming back and our team helps us do that.
2005. Anthony called me when he purchased Velo, a wine
We have had the same staff since we opened, and they
bar and bistro in Nyack, and wanted me to work with him. We
are like family. During the shutdown, we did some fund-
developed every aspect of that bar together and it has been
raising to support our staff. We are close with all of our
very successful. In 2016, we opened Bici here in Ramsey.
employees and value their suggestions and feedback. We are with each other more than we are with our own fami-
WHAT ARE SOME OF YOUR MORE POPULAR DISHES?
lies because we work 10-12 hours a day, 5-6 days a week.
Marcelo: Pastas and seafood are the biggest sellers.
Our team is what makes this place special, and I con-
We order fresh fish every day and locally source our
sider myself lucky to have Anthony. He does everything
vegetables. Anthony makes everything on the premises,
with class and good taste. It makes my job easier—and if
including the focaccia bread and all of the desserts.
he has any problems, he doesn’t tell me!
Some of the favorite desserts are beignets with Nutella, carrot cake, and tiramisu. WHAT’S THE SECRET OF YOUR
favorite food?
LONGSTANDING PARTNERSHIP?
Malfatti (ricotta dumplings)
Anthony: We are a team and we complement each other’s strengths and weaknesses. We each come up with different ideas and solutions for problems. It’s very yin and yang. 20
Northwest Bergen Lifestyle | October 2020
biciramsey.com
ARTICLE KRIS PEPPER | PHOTOGRAPHY JEAN TERMAN
Marcelo: We were both working together in Nyack in
Anil Gonsalves and Ranbir Bhatia
RANBIR, TELL ME A LITTLE ABOUT INDIAN CUISINE: Benares features an array of traditional Indian dishes reflective of the various cuisines and geographic regions of India. Anil was brought up in Mumbai, which is in the western province of India. He cooks the traditional dishes and the Indian “comfort food” that reminds me of my grandmother! CHEF ANIL, WHAT’S YOUR COOKING BACKGROUND? I have been with Benares in Wyckoff for two years. I started cooking when I was 14 with my brother’s encouragement because he thought it would be a good career. I’ve cooked for elite hotels in Mumbai as well as a top medical facility there. Their kitchen was managed by a five-star hotel and the hospital often provided healthcare to the Bollywood stars. WHAT DO YOU MISS ABOUT INDIA? Ranbir: We love living in the States, but we miss friends and family from India. It’s much more laidback there than in northern New Jersey, but I appreciate the dignity of labor here. People are respected here regardless of their jobs. Anil: There’s more opportunity here than back home. WHAT ARE SOME OF YOUR SPECIALTIES? Ranbir: We offer a variety of dishes for lunch and dinner; and we cater as well. Full flavors and aromatic spices complement all of our dishes, from the Biryani (a layered DETAILS: Ranbir Bhatia: General Manager Anil Gonsalves: Head Chef
BENARES INDIAN RESTAURANT
rice casserole filled with meat or vegetables) to eggplant chaat, a continual favorite. “We have been very well received by the media and our customers…thanks to this guy,” Ranbir nods to Anil. “No one does it like he does.”
favorite dish? Favorite Dish: Biryani benaresnj.com CONTINUED >
CityLifestyle.com/NorthwestBergen
21
LOCAL LIMELIGHT (CONTINUED) Bob Sansone and Alex Velverde
DETAILS: Bob Sansone: Owner Alex Velverde: Chef
SANSONE'S FAMILY RESTAURANT HOW LONG HAVE YOU OWNED SANSONE’S FAMILY RESTAURANT IN MIDLAND PARK?
WHAT’S YOUR SPECIALTY? Chef Alex Velverde creates my “famous” Sansone
I’ve had the restaurant five years. It’s Sansone’s Family
omelet, which consists of fresh chicken sausage, peppers,
Restaurant because I want to foster the family atmosphere
onions, spinach, tomato, egg whites and cheese in my
by offering good food at a good price.
own seasoning blend. It’s healthy, too!
HAVE YOU ALWAYS BEEN IN THE
YOUR THOUGHTS ON THE STATE OF
RESTAURANT BUSINESS?
LOCAL BUSINESSES?
Throughout high school, I worked at T&W (ice cream
I feel competition is healthy and it gives people options.
shop) in Ridgewood, and I developed a love for dealing
If we had more restaurants in town, people would stay
with people and the food industry. I had a career in luxury
here and support the local businesses. Any building that’s
brand retail management, but I would occasionally buy a
full of people is a good thing. My customers make it all
deli and hire people to run it. I enjoyed starting up a busi-
worthwhile. They come because they feel comfortable
ness, building it, and selling it. When I left the corporate
here, and good eggs are the bonus!
world, I decided to buy this place. HOW ARE YOU INVOLVED IN THE COMMUNITY? I am a town councilman on my second elected term in Midland Park. For four years I was the police liaison and
favorite dish? Sansone Omelet
now I am the DPW liaison; and I’ve also coached a lot of sports over the years. That’s part of why I bought the business; I wanted to be home to coach my two boys in sports. 22
Northwest Bergen Lifestyle | October 2020
@sansones.family.restaurant
Michael Mekhail
DETAILS: Michael Mekhail: Owner
CAFE' L'A MORE WHY A WOOD-BURNING PIZZA OVEN? When we opened Café L’Amore, I wanted a
RESTAURANTS REQUIRE LONG HOURS AND HARD WORK; AND YOU PREFERRED THAT TO SCHOOL?
wood-burning pizza oven. When I was a kid, my father
My boss always wanted me at work--and I loved it--so,
had one and I loved the way it cooked. It creates a
I worked 18 hours a day, 7 days a week. I decided I wasn’t
unique taste and texture.
going back to Egypt. Later, my business partner, Sherif
We waited over 19 months for its arrival from Italy, including the time it took to get the oven safely trans-
Bekhit, and I decided to open Café L’Amore and we’ve been here for 27 years.
ported from JFK to Oakland. The oven weighs a ton-anda-half and is made of limestone, so it was a complicated
WHAT DOES AMERICA MEAN TO YOU?
process because it couldn’t be dropped. We didn’t open
I feel that I love America more than most Americans
the restaurant until we had it. Now, we make almost every-
do. I love my freedom and the people here. There is more
thing in it--from bread and pizza to meats and vegetables.
equal treatment here than where I grew up. I love my cus-
People come here just to buy the bread!
tomers. Our first-time guests always come back a second time…then, they are regulars!
WHAT BROUGHT YOU TO AMERICA? I grew up in Egypt, and I convinced my family to let me matics in 1989. However, I preferred restaurant work so I
favorite dish?
never completed my degree.
Pollo L'Amore
come to the U.S. to finish my master’s degree in mathe-
cafelamore.com CityLifestyle.com/NorthwestBergen
23
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HOT SPOT
THIS BAR'S ON TRACK FOR A GOOD TIME
Glenn Carlough and Cheryl Tis 26
Northwest Bergen Lifestyle | October 2020
ARTICLE KRIS PEPPER | PHOTOGRAPHY JEAN TERMAN
Next Stop: Steel Wheel STEEL WHEEL BLOWS THE WHISTLE ON TYPICAL BAR FOOD. Make a stop at this neighborhood tavern that offers inspired dishes to please every palate. General manager, Cheryl Tis, has been with the establishment for over two years. “I was in the hospitality industry for years, and then pursued a career in accounting for a while. However, I decided to go back to my first love and found my position here.” Owner, Glenn Carlough also chose to go into the restaurant business thanks to his post-college bartending job. “I loved bartending because it’s the type of profession that fits all walks of life, whether you’re a student, retiree, or single parent. I always knew I wanted a place of my own one day.” Glenn was considering purchasing a restaurant in Hoboken when he discovered that Smith Brothers in Ridgewood was also for sale. Having grown up in the area, he understood the local community and decided to buy it instead, and Steel Wheel made its grand opening debut four years ago. “I like to describe our food as modern American cuisine. It’s pub food…elevated. We offer classic bar specialties, but it’s not just burgers, fries and wings. We also present healthier options like ahi tuna, a hummus platter, and a great variety of seafood entrees,” says Glenn. “Our chef, Bryan Tortorella, spent many years in Rhode Island and is really skilled at creating amazing seafood dishes.” Steel Wheel offers live music each night to complement their selection of 16 beers on tap, inspired spirits, and artisan cocktails. “We collectively put our heads together to devise new drinks,” says Cheryl. “Our staff and bartenders are a varied group so we enjoy working together to come up with the perfect mixed drinks for our menu.” Their New Jersey Lemonade is a year-round hit, and bartenders Nicole Bertani and Frank Temocin craft classic Manhattans with their signature oak barrel-aged rye. “The oak from the barrel gives it a nice flavor,” says Cheryl. “That’s one of our staple drinks.” Our food and drink menu continually evolves,” says Glenn. “I’m confident that this fall we will have achieved a new level of food and service; we keep the classic favorites but always enjoy coming up with more delicious ideas.” steelwheeltavern.com CONTINUED >
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HOT SPOT (CONTINUED)
Honey Bourbon Chicken Sandwich and Sangria
“ We e n j o y w o r k i n g t o g e t h e r t o c o m e u p w i t h t h e p e r f e c t m i x e d d r i n k s f o r o u r m e n u .”
Rhode Island Calamari and Mangopolitan
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Northwest Bergen Lifestyle | October 2020
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29
CULINARY CREATIONS
a new twist on your harvest salad GO "FUSED" THIS FALL!
ARTICLE KRIS PEPPER | PHOTOGRAPHY JEAN TERMAN
fun fact FUSED OR INFUSED?
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Infused olive oil is typically infused with fruit, herbs, peppers,
Fused olive oil refers to the process of crushing whole, ripe
etc., after the olives have been crushed into olive oil. The
olives together with freshly harvested produce when both
ingredients remain in the oil to “steep” for a period of time
are at the peak of freshness and flavor. The technique is oth-
until the desired amount of flavor has been attained.
erwise known as “agrumato.”
Northwest Bergen Lifestyle | October 2020
FA L L H A R V E S T S A L A D
Fall Harvest Salad
INGREDIENTS: + Red and green leaf lettuce + Sliced pear + Dried cranberries + Cut up orange pieces + Candied walnuts or pecans + Small wedge of blue cheese + 1/4 cup Olive R Twist Cinnamon Pear Dark Balsamic + 1 Tbsp. Dijon mustard + 1 Tbsp. honey + 1 small shallot, minced + 1/4 tsp. salt + 1/4 tsp. black pepper + 1/2 cup Olive R Twist Blood Orange Olive Oil (This particular olive oil is "fused," a process during which the whole fruit and the olives are pressed at the same time, creating a wonderful flavorful blend) DIRECTIONS Tear up the lettuce leaves and toss with sliced pear, dried cranberries, orange pieces ABOUT OLIVE R TWIST
and candied nuts.
Olive R Twist Olive Oil Company in Ridgewood
For salad dressing, in a separate bowl whisk
carries fine extra virgin olive oils, balsamic vine-
together the balsamic, mustard, honey, minced
gars, gourmet foods, and custom gifts. It offers
shallot, salt and pepper until blended. Whisk in
a broad selection of the freshest olive oils pro-
the olive oil, blending well. Toss salad with the
duced in both the northern and southern hemi-
dressing; top with crumbled blue cheese.
spheres, along with full-bodied 12-18 year aged
Note: If not used immediately, dressing may
balsamic vinegars from Modena, Italy. Owners
be stored in an airtight container in the refriger-
Marianne Krantz and Andrea Volter have the
ator for 24 hours. Allow to come to room tem-
expertise to guide both seasoned cooks and
perature before serving.
"newbies" in choosing the right ingredients to complement any meal.
olivertwistoliveoil.com CityLifestyle.com/NorthwestBergen
31
LOCALS ONLY
Say Bon Jour to Bon Appetit
THE CAFE' WITH SAVOIR FAIRE
ARTICLE KRIS PEPPER PHOTOGRAPHY JEAN TERMAN
OWNED BY LEONE AND JOSE ACOSTA, BON APPETIT HAS THE JE NE SAIS QUOI THAT ATTRACTS CUSTOMERS FROM ALL OVER NORTHWEST BERGEN COUNTY. Their mouth-watering display cases are filled with the macarons, carrot cakes, tarts, eclairs, and cheesecakes of your dreams. Leone and Jose purchased the business in January and were just getting it rolling when the pandemic hit. They closed in March and reopened at the end of April. “We bought the café from the original owner,” says Leone, “we started with his original items and then kept adding specialties and making improvements. Jose has been a chef for ten years, and I have a long background working in the restaurant industry.” Open from 8am – 6pm, Bon Appetit offers coffee, cappuccino and espresso as well as their breakfast, lunch, and dinner menu. Their family meal packages feature the ever-popular Taco Tuesday, along with specialties like Beef Bourguignon, and Chicken Provençal dinners. Customers can grab dessert to go along with their dinner or choose to dine outdoors, weather permitting. Pictured are Bon Appetit’s apple and pecan tarts. “The apple tart is a specialty here and is made with almond cream and granny smith apples with a homemade glaze,” says Leone. “Our pecan tart has a pumpkin pie layer topped with pecans.” The crusts of both are made from almond flour. Other popular specialties include tarts, croissants, and butter cookies. Customers can order specialty cakes featuring any flavor and combination to delight any guest of honor. Leone and Jose are looking forward to opening a tea house next door and relaunching their catering business soon. Apple and pecan tarts 34
Northwest Bergen Lifestyle | October 2020
https://bonappetitbakeryandcafe.com/
The Most Extraordinary & Luxurious Kitchens!
Photograph:
Jean Terman Photography
Photograph:
Peter Rymwid
*By Appointment* 361Clinton Ave Wyckoff NJ 07481 201-274-6080 * www.thehammerandnail.com
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