Issuu

O C TO B E R 2 02 0

FOOD + DRINK B RI D G E WAT ER C H EF S G IVE T H E S C O O P O N T H EI R FAVO RI T E D ISH ES TR AV E L P L AN YO U R S TAYCAT I O N WI T H T H E AC H O T EL B RI D G E WAT ER FOOD + DRINK RO M EO RUS S O SHARES D EL I C I O US M ARI NAR A REC I P ES W E LLN E S S H E ALT H Y E AT I N G WI T H NAT U R AL M ED I C I N E & REHAB I L I TAT I O N

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APEX SPORTS & EVENTS GRAND OPENING CELEBRATION OCTOBER 31, 2020 Join us for a day of celebration and Halloween-themed fun and get your first look at all of our offerings! LEARN MORE AT APEXSPORTSEVENTS.COM CityLifestyle.com/Bridgewater

LIFESTYLE LETTER

OCTOBER 2020 PUBLISHERS

Jake Slowinski | jake.slowinski@lifestylepubs.com Tiffany Slowinski | tiffany.slowinski@lifestylepubs.com

Who's Hungry?

AD DESIGNER

Miranda Williams L AYO UT DESIGNER

Emily Lisenbee

OH, BRIDGEWATER, ARE YOU IN FOR A TREAT. This month is all about food — the prettiest, trendiest, newest and tastiest dishes we can find. Food is the great equalizer. It brings people together. It creates a moment that we share with the people that we most love. Food brings us to the table so that we can

CONTRIBUTING WRITERS

Patti Verbanas, Romeo Russo, Susan Baldani, & Toni Porrello CONTRIBUTING PHOTOGRAPHERS

Drum Hill Studios & Tier One Ventures LLC

laugh, bond, rejoice, and feel more connected to each other. Our favorite part of the day is sitting down for dinner with our own daughters — at least when they’re not complaining about what’s on the menu. It’s easy to get stuck in a rut and find yourself eating the same things each day. We get it; we’re all busy, and we have our go-to meals that we know will feed the family for the whole week. We return to our favorite restaurants and order the same dishes every time because we know we won't be disappointed. But, this month, it is time to branch out and tantalize your taste buds. Try something new; you might find a fresh staple to add to the rotation. And we’re here to point you in the right direction. This issue is packed full of unique recipes and restaurants you might not have tried yet, along with healthy eating tips to make sure you don’t do too much damage to your waistline.

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor

Happy eating, Bridgewater!

OPERATIONS DIRECTOR Janeane Thompson

Tiffany & Jake Slowinski, Publishers

REGIONAL SALES DIRECTOR Eric Williams

AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

514 W 26TH ST., KANSAS CITY, MO

ON THE COVER Owner and Master Chef Filippo Russo of da Filippo Autentica Cucina Italiana

PHOTOGRAPHY BY TIER ONE VENTURES LLC 4

Bridgewater Lifestyle | October 2020

CityLifestyle.com/Bridgewater

Proverbs 3:5-6 Bridgewater Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Bridgewater 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 Bridgewater Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

INSIDE THE ISSUE OCTOBER 2020

FEATURES 16 Cooking with Romeo 3 Great Recipes using Romeo's Marinara Pasta Sauce

20 Be Our Guest Plan a Creative Escape in Your Own Hometown with the Help of The AC Hotel Bridgewater

28 Insight for Eating Right Q & A with Dr. Vince Sferra of Natural Medicine & Rehabilitation

16 32

32 In the Kitchen Meet the Chefs Who Make Dining Out an Unforgettable Experience

DEPARTMENTS 4

Lifestyle Letter

Good Times

Around Town

Culinary Creations

20 Hot Spot 28 Inspired By 31

Realty Report

32 Local Limelight

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GOOD TIMES

THE FLOOR IS YOURS DANCE CENTER Hosts Outdoor Fitness Classes The sun was out, the birds were chirping, and everyone was getting their groove on in a socially distant manner. In anticipation of their Grand Opening, The Floor is Yours Dance Center hosted free pilates, yoga, zumba and a variety of dance lessons at Carol Pager Park in Somerville. Learn about their in-person and virtual class options at thefloorisyoursdancecenter.com.

Bridgewater Lifestyle | October 2020

WORKPLACE WELLNESS PROGRAM? Become an Employer Partner & Invest in Your Employeesʼ Health Profile is a modern weight loss and nutrition program that believes compassionate coaching and smart science can transform lives. We offer employers a no-cost, turnkey wellness solution. A Profile representative will come to your business, hold webinars, or wo with you on a custom enrollment work and communication plan. Bridgewater-Chimney Rock Commons

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CityLifestyle.com/Bridgewater

AROUND TOWN

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HUGS FOR BRADY CELEBRATES ITS 10TH YEAR To celebrate its 10th year of supporting children with cancer and pediatric cancer research, the

Bridgewater Lifestyle | October 2020

Hugs for Brady Foundation is kicking off an online fundraising campaign to give cash grants to families to pay for bills, necessities, and entertainment for hospitalized children. “We can’t let COVID-19 make us forget the tremendous challenges of kids with cancer and their families. The need has never been greater,” says Sherrie Wells, co-founder and executive director. Support for pediatric cancer research is essential

Announcing the newest Academy of Early Education in Bridgewater

because only 4% of national cancer research goes to pediatric cancer. Please consider donating. hugsforbrady.org

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CULINARY CREATIONS

Cooking with Romeo 3 GREAT RECIPES USING ROMEO'S MARINARA PASTA SAUCE

ARTICLE ROMEO RUSSO | PHOTOGRAPHY TIER ONE VENTURES LLC

shopping list

+ Romeoâ€™s Marinara Sauce

+ Carrots

+ Grated ricotta

+ Parsley

+ Ground beef

+ Celery

+ Eggplant

+ Heavy cream

+ Olive oil

+ Flat shaped pasta

+ Fresh salmon

+ Onions

+ Basil

+ Bow tie pasta

Bridgewater Lifestyle | October 2020

one

BOLOGNESE M E AT R AG Ù

INGREDIENTS: + 1 Jar Romeo’s Marinara Sauce + 1 ¼ Lbs ground beef (recommend at least 20% fat) MAKING PASTA SAUCE IS DEFINITELY IN MY

+ 3 Tbl olive oil

DNA. It was in Sicily, Italy as a young child that I

+ ¼ C diced onions

first realized how amazing a tomato pasta sauce

+ ¼ C chopped carrots

could taste. My dad later taught me how to make

+ ¼ C chopped celery

it while helping him as a teenager at my par-

+ ½ Tsp salt

ent’s acclaimed authentic Italian restaurant, da

+ ¼ Tsp pepper

Filippo’s Autentica Cucina Italiana, in Somerville.

+ 1 Bay leaf

Later on, while I was studying to become an air-

+ 1 Lb tagliatelle, or any other type of broad and flat

line pilot in Florida, I started creating and jarring

shaped pasta

my own version of the sauce as a hobby. After many years of fiddling in the kitchen and perfecting my recipe, I decided to once again try to figure out the many intricacies associated with getting my sauce jarred. Interestingly, it took several attempts to comply with the strict food

PROCEDURE 1. Place olive oil in a pan and sauté the diced onions until they are translucent. 2. Add the carrots and celery and stir for approximately 3-4 minutes.

and labeling practices without compromising

3. Add the ground beef and use a sturdy spatula

the original flavor. When I finally exacted the

to break up beef until its texture is of small crumbles

procedure, I was able to initially have it featured

and browned.

in Wegmans at their Bridgewater location. Since

4. Add 1 full jar of Romeo’s Marinara.

then, my hobby has grown into a small business

5. Add salt, pepper, and bay leaf.

where Romeo’s Marinara Pasta Sauce contin-

6. Over continued medium heat, stir mixture thor-

ues to sell at all NJ Wegmans locations, Kings

oughly for 3 minutes. Then lower the heat until the

Supermarkets, Spirits of the Valley in Martinsville

ragù slowly simmers and cover the pot. Continue to

and Malangas Farmers Market in Warren, as

slowly simmer for 15 more minutes while occasionally

well as online. I hope you enjoy the sauce and

stirring the ragù.

creating the featured recipes. Also, don’t forget,

7. Follow your pastas’ instructions and when the

if you just want a quick and great tasting meal,

pasta is cooked and strained, toss the meat ragu

you can always heat some sauce and toss it with

together. In Bologna it is customary to use tagliatelle

your favorite pasta. Enjoy and Buon Appetito!

but if you don’t have access to this type of pasta, use

romeosmarinara.com

any other type of broad and flat shaped pasta such as fettuccine or pappardelle.

CONTINUED >

CityLifestyle.com/Bridgewater

CULINARY CREATIONS (CONTINUED)

two

E G G P L A N T R AG Ù

three

CREAMY PINK SALMON WITH FARFALLE

INGREDIENTS:

+ 10 Oz peeled and chopped ½ inch

+ 1 Lb fresh salmon

cubes eggplant

+ 1 Lb bowtie pasta (farfalle)

+ 1 Jar Romeo’s Marinara

+ 3 Tbl olive oil

+ 1 ½ C olive oil

+ 1 Oz diced onions

+ 1 Tbl chopped basil

+ 1 ½ C Romeo’s Marinara

+ ½ Tsp salt

+ 1 Tbl finely chopped parsley

+ ¼ Tsp pepper

+ ¼ C heavy cream

+ 1 Tbl grated ricotta salata

+ 1 Tsp salt + ¼ Tsp pepper

PROCEDURE 1. Fry eggplant cubes in olive oil until they are golden brown and strain.

PROCEDURE 1. Chop Salmon into small ¼ inch cubes.

2. In a separate pot add jar of Romeo’s Marinara,

Ensure that you remove and discard any bones.

eggplant, basil, salt and pepper and bring this

2. Place olive oil in a pan and sauté the onions

mixture to a slow simmer and stir. 3. Simmer for 5 minutes and toss with your favorite pasta. Rigatoni are recommended for this dish as they will mix very well with the diced eggplant cubes. After the pasta and eggplant ragù are served on a plate, dress each portion with the ricotta salata.

until they are translucent. 3. Add the chopped salmon and stir until salmon is lightly opaque pinkish white. 4. Add 1 ½ cup Romeo’s Marinara, salt, pepper, parsley and stir. 5. Add ¼ cup heavy cream and slowly simmer for 10 minutes. 6. Follow the bowtie pasta’s instructions and after it is strained toss together with the salmon pink sauce and serve.

Bridgewater Lifestyle | October 2020

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HOT SPOT

PLAN A CREATIVE ESCAPE IN YOUR OWN HOMETOWN WITH THE HELP OF THE AC HOTEL BRIDGEWATER

Bridgewater Lifestyle | October 2020

ARTICLE PATTI VERBANAS | PHOTOGRAPHY DRUM HILL STUDIOS

Be Our Guest THE MINUTE YOU STEP INTO THE ELEGANT LOBBY OF THE AC HOTEL BY MARRIOTT BRIDGEWATER, YOU FEEL YOUR WORRIES SLIP AWAY. The hotel, which opened in January on Rte. 202–206 across from the Bridgewater Commons Mall, has been busy making inroads into the local community, partnering with area businesses and showing residents what is special about their hometown. Knowing that quarantine-weary couples are seeking opportunities to add some luxury and worry-free adventure to their lives, the hotel has embarked on a series of creative “staycation” packages that make guests feel like they’re a world away, while remaining in the comfort of their own area. “Local leisure travel will be the first type of travel to return in this post-pandemic world,” says Vinnie Cicerale, director of sales. “We thought a great way to kick-start local travel was to offer creative packages that build relationships with local partners and goes beyond guests simply booking a hotel room with us.” One featured package is the “‘Tell ‘Em Vinnie Sent You’ Upscale Italian Dinner Experience,” which includes both a $100 gift card to Café Emilia in Bridgewater, a family-owned establishment known for its fine Italian dishes, plus transportation via hotel shuttle to and from the restaurant. “A few days before the guests arrive, the hotel staff reaches out to establish a connection, set up the reservation and arrange for transportation,” says Vinnie. “When our guests get here, we make sure they have a great welcoming experience. They receive VIP treatment by being greeted at the door and escorted to the elevator, so they can go to their room and unpack. We hand-deliver the gift card, and the guests are welcome to have an espresso in the lobby or a cocktail at our bar. When they arrive at Café Emilia, they will have an upgraded experience as well. All they have to say is, ‘Vinnie sent us.’” The hotel staff knows that as people start to venture out from their homes seeking overnight adventures, they still want to have peace of mind. “We understand that people may still be on edge; we are here to reassure them that the Bridgewater location is No. 1 in cleanliness and No. 4 in service out of 82 AC Hotels in North and South America CONTINUED >

CityLifestyle.com/Bridgewater

HOT SPOT (CONTINUED)

“ We t h o u g h t a g r e a t w a y t o k i c k- s t a r t l o c a l trave l was to offer creati ve packages that build re lationships wi th local par tners and go beyond guest s simpl y booking a hote l room wi th us ." — Vinnie Cicerale , Director of Sales

Bridgewater Lifestyle | October 2020

and the Caribbean,” says general manager Eric Compton. “The package removes the unknowns: Is my hotel clean, is the service good, is it worth it to leave my house right now? We partnered with a restaurant that has the same standards, and the guests have their reservations and transportation. They don’t have to worry about anything.” The package reflects the mission of the AC Hotel chain, which prides itself on a clean, modern, European aesthetic and strong relationships with the local community. Other featured packages include the “Axe Throwing at Stumpy’s in Green Brook,” for which guests receive a gift card for one hour of hatchet throwing with hotel transportation included and the “Porrón Experience for Two,” which includes a $25 food and beverage credit at the AC Lounge. “The Porrón Experience is a nod to the hotel’s Spanish roots — the hotel was founded in Spain by Antonio Catalán, the ‘AC’ in the name — and represents the creativity in our packages,” Eric explains. “Porrón is a hand-blown glass with a spout that Spanish herders would pass around to share a communal drink by pouring it into their mouths without having the bottle touch their lips.” An important part of the AC Hotel’s brand identity is its relationships with local businesses. At the AC Hotel Bridgewater, guests can sample offerings from The Kombucha Bar

Flemington

and

Somerville’s

Cheech’s Own Coffee Company and Carol’s Creative Chocolatez. Eric says the staff gets CONTINUED >

CityLifestyle.com/Bridgewater

HOT SPOT (CONTINUED)

to know the local business owners and understands the stories behind their products. He explains, “This allows us to be able to share those stories with our guests and to make the connection between them and the local businesses.” The hotel offers 150 rooms, an indoor pool and fitness center with Peleton bikes, the AC Lounge lobby bar — which features an outdoor patio and creative cocktails — and a lobby lounge seating area. Later this year, it will open its rooftop bar, The Bradford, which will have four separate bars, fire features and retractable walls to showcase sweeping views of Somerset County and the Watchung Mountains. “We seek to create experiences for people that are unique, based on what they find entertaining,” says Vinnie. “Our goal is to get the local community out and experiencing things in their own backyard.” marriott.com/hotels/travel/ewrab-achotel-bridgewater

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CityLifestyle.com/Bridgewater

INSPIRED BY

Dr. Vince Sferra, Founder & Clinic Director of NMR

Q & A WITH DR. VINCE SFERRA OF NATURAL MEDICINE & REHABILITATION ARTICLE TONI PORRELLO | PHOTOGRAPHY TIER ONE VENTURES LLC

Insight for Eating Right 28

Bridgewater Lifestyle | October 2020

DR. VINCE SFERRA IS THE FOUNDER AND CLINIC DIRECTOR

might need less protein and more complex carbs, less sugar, etc.

OF NATURAL MEDICINE AND REHABILITATION (NMR) IN

Ultimately, it’s individual.

SOMERSET. He is Board Certified in Chiropractic Medicine (1985) and Chiropractic Neurology (2015), a Certified Clinical Nutritionist

6) THERE IS A LOT OF CONTRADICTING INFORMATION OUT

(1997), and also a Strength and Conditioning Specialist certified by

THERE REGARDING HOW MUCH WATER TO DRINK AND IF

the National Strength & Conditioning Association (1986). Since 1986

OTHER BEVERAGES COUNT AS WATER INTAKE. WHAT DO

he has been in practice and providing health and wellness lectures

YOU RECOMMEND?

and screenings in both corporate settings and in the community. Dr.

Again, there is way too much diversity to make a general recommen-

Sferra is proud to be the recipient of the “Spirit of Somerset” award for

dation. I tell patients, if you sit at your desk and have coffee each day,

outstanding contribution to Health and Wellness in the community.

why can’t you replace that with water? Water in between meals is ideal as drinking water with meals can dilute digestive enzymes. Tea and cof-

1) WHEN DID YOU DEVELOP AN INTEREST IN NUTRITION? I’ve been interested in nutrition since high school. As a weight

fee can count as liquid but if there are chemicals, artificial sweeteners or sugar, then it’s counteractive. Alcoholic beverages are also dehydrating.

lifter, I was always influencing my friends and family with what I had learned. I started practicing chiropractic medicine and after acquiring an autoimmune disease, I turned to natural medicine.

7) ARE YOU AN ADVOCATE FOR INTERMITTENT FASTING? Intermittent fasting and time restricted eating can both be very beneficial, particularly for the brain, for gastrointestinal dysbiosis and

2) WHAT IS A CLINICAL NUTRITIONIST?

better motility of the gut. However, not everyone is a candidate for this.

A clinician or physician who uses nutrition and supplementation to help reduce toxicity and inflammation and optimizes a person’s

8) WHEN EATING A LOT OF HEALTHY FOODS/FIBER, BLOAT-

physiology as it relates to their condition. Routine blood testing as

ING CAN BE VERY COMMON. WHAT DO YOU RECOMMEND

well as specialized markers that check for hormone balance, inflam-

TO COMBAT THIS?

matory and metabolic markers, vitamin levels, food sensitivities,

We first have to figure out why it is there. It can be due to anything

certain genetic markers as well as system and lifestyle review ques-

from mild indigestion from a certain food to insufficiency of enzymes,

tionnaires and more all may be utilized to assist in diagnosis and

infections, dysbiosis or even a brain-based problem among others.

identification of therapeutic choices.

These should be diagnosed by a clinician competent in these areas. If it is none of these, then the first step would be to look at one’s

3) AS A NUTRITIONIST, HOW DO YOU ENSURE THAT EACH

habits, things such as mixing protein and sugar or eating too quickly.

PATIENT GETS PERSONALIZED PLANS FOR THEIR LIFESTYLE?

Then I may recommend using a plant based digestive enzyme. Also,

I have to be cognizant of their eating choices. For example, I have

as far as fiber, if people are not used to eating fiber, they have to build

several clients who identify as vegan, but I first need to understand

up to increasing the amount of fiber, not increasing it all at once.

what vegan means to that particular individual. Elimination of animal products doesn’t tell me what actually goes into the body. The proper

9) HOW CAN WE LEARN TO EAT MORE MINDFULLY? IS THIS

amount and combination of fibers, vegetation, nuts and seeds,

REALLY ACCESSIBLE TO ALL PEOPLE?

legumes and other grains that are consumed as well as proper vita-

Mindfulness is a concept that can seem completely foreign in our

mins and minerals needed such as B12 and iron is what matters. I

culture unless we are really working at it. I believe it is common

professionally frown upon meal plans. People need a strategy and

for many to not be fully conscious of what they are doing, eating

framework in order to think for themselves. My patients know that

or thinking. But mindful eating can be more accessible to people

this is not just me telling them what to do; this is a partnership.

than they think. It takes a life shift though, with conversations about where these changes can be implemented and learning to under-

4) IN YOUR EXPERIENCE, WHAT IS THE MOST COMMON

stand that everything that we put into our body matters. Every bite

DEFICIENCY IN VITAMINS AND/OR MINERALS?

is either working for us or against us.

Vitamin D hands down! Also, Magnesium and Zinc for minerals. 10) WHAT ARE YOUR TOP FOUR TIPS FOR A 5) WHAT IS YOUR TAKE ON HOW MUCH PROTEIN ONE SHOULD EAT?

HEALTHIER LIFESTYLE? They are very simple. 1. Sleep (adequate amount and restorative) 2.

A safe recommendation is 30%-40% of your body weight in

Exercise (daily and rigorous once in good condition/shape) 3. Nutrition

grams of protein divided into three meals for the day. This can be a

(no sugar, artificial foodstuff, plenty of fibrous vegetation, adequate

starting off point but it is very individual. Most people eat too many

proteins, etc.) and 4. Tempering stress levels, although if 1-3 are taken

carbs, usually processed ones, and not enough quality protein. Some

care of, most likely stress levels will naturally decrease. nmrnj.com

CityLifestyle.com/Bridgewater

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Bridgewater Lifestyle | October 2020

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REALTY REPORT NEIGHBORHOOD

REALTY REPORT BRIDGEWATER

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

BATHS

3 Drysdale Ln.

$695,000

$690,000

99.3

4.1

14 Glen Eyre Dr.

$699,900

$685,000

97.9

3.1

784 Partridge Dr.

$719,000

$710,000

98.7

3.2

22 Shaffer Rd.

$725,000

$730,000

100.7

2.2

568 Emerald Trl.

$749,000

$705,000

94.1

103

2.2

838 Papen Rd.

$750,000

$715,000

95.3

126

2.1

668 Foothill Rd.

$779,000

$752,000

96.5

155

3.1

1360 Plymouth Rd.

$780,000

$789,000

101.2

3.1

9 Bittle Ct.

$809,900

$775,000

95.7

3.1

1380 Plymouth Rd.

$839,000

$825,000

98.3

3.1

2229 Washington Valley

$845,000

$800,000

94.7

118

3.1

290 Garretson Rd.

$859,000

$835,000

97.2

5 McNab Ct.

$925,000

$900,000

97.3

3.1

850 Madison Ave.

$939,000

$958,500

102.1

4.1

48 Totten Dr.

$989,000

$975,000

98.6

4.1

2141 Washington Valley

$1,089,000

$1,034,000

94.9

347

5.1

This representation is based in whole or in part on data supplied by the GSMLS, LLC. The GSMLS, LLC does not guarantee nor is any way responsible for its accuracy. Data by the GSMLS, LLC may not reflect all real estate activity in the market. This data is a sampling of sales from 07/20/2020 - 08/20/2020. DOM = Days on market.

CityLifestyle.com/Bridgewater

LOCAL LIMELIGHT

In the Kitchen

MEET THE CHEFS WHO MAKE DINING OUT AN UNFORGETTABLE EXPERIENCE

Filippo Russo

Restaurant: da Filippo’s Autentica Cucina Italiana — Somerville Position: Owner and Master Chef

WHAT COUNTRY ARE YOU FROM ORIGINALLY, AND

doing the usual black linguini pasta, we do a cuttlefish

WHAT INSPIRED YOU TO BECOME A CHEF?

risotto. We also serve small octopus, called baby octopus.

I grew up in Italy and came to the United States in 1982. The first job I had here was in a restaurant, and with my customers’ encouragement, I decided to open da Filippo’s.

WHAT ARE SOME FAVORITE DISHES? The arugula fritters. I originally used cardoons, but they’re seasonal and not always available. When we didn’t have them

WHEN DID YOUR RESTAURANT OPEN AND WHAT

on the menu, people would complain. So, I experimented

KIND OF FOOD IS SERVED?

and started using arugula. Now, it’s the most popular item.

When we originally opened da Filippo’s in 1988, we started

Another popular entree is snails in a light sauce. It’s

out as a pizzeria, with the intention of one day becoming a

made the same way as it is in my hometown. We have a

fine dining restaurant. In the pizzeria we served American-

lot of European customers who highly enjoy this dish.

style Italian cuisine. When we switched over to fine dining, we decided to create authentic Italian-style dishes. WHAT IS UNIQUE ABOUT YOUR RECIPES? Many of them come from my family, especially my mother. Others are traditional recipes from my hometown of Carini. Some, of course, I have developed on my own.

What is the general atmosphere of the restaurant? In our restaurant, you’re not going to be rushed. We don’t plan to turn the table two or three times in a night. And

HOW DO YOUR DISHES STAND OUT FROM THOSE

that’s part of the culture of fine dining, as is white linen

OF OTHER RESTAURANTS?

tablecloths and napkins.

We serve authentic Italian dishes that are not easily found in other area restaurants. For example, instead of 32

Bridgewater Lifestyle | October 2020

dafilippos.com

ARTICLE SUSAN BALDANI | PHOTOGRAPHY DRUM HILL STUDIOS, TIER ONE VENTURES LLC

DETAILS:

WHAT COUNTRY ARE YOU FROM ORIGINALLY, AND WHAT INSPIRED YOU TO BECOME A CHEF? I came to the United States from Spain 35 years ago. Back home, I worked in my family’s restaurant and when I came here, I started working in a Spanish restaurant in Newark. I learned a lot while in the kitchen. WHEN DID YOUR RESTAURANT OPEN AND WHAT KIND OF FOOD IS SERVED? My business partner, Sergio Seijas, and I opened Spain 92 in 1992. We knew each other in Spain and also worked together in a restaurant in Newark for years. WHAT IS UNIQUE ABOUT YOUR RECIPES? Most of my recipes come from my family’s restaurant in Spain, so they are family recipes. I buy most of my ingredients at a market in Newark, and some of the produce and spices are shipped in from Spain. The most important ingredient is the rice. HOW DO YOUR DISHES STAND OUT FROM THOSE OF OTHER RESTAURANTS? I use my own recipes and authentic ingredients. And all the dishes are made with love. WHAT ARE SOME FAVORITE DISHES? The most popular dish is the paella, as well as the mariscada.

DETAILS: Restaurant: Spain 92 — Raritan Position: Co-owner and Chef

MANNY FEIJOO

What is the general atmosphere of the restaurant? It’s a casual, family place. When people come to our restaurant, they feel like they’re coming home. Many of the people who come in have been coming for years and years, some for all 28 years. We’ve made a lot of friends and they are like family to me. spain92.com

CONTINUED >

CityLifestyle.com/Bridgewater

LOCAL LIMELIGHT (CONTINUED)

DETAILS: Restaurant: Café Emilia — Bridgewater Position: Head Chef

AGIM SYLA WHAT COUNTRY ARE YOU FROM ORIGINALLY, AND

are always plentiful, and people usually end up taking food

WHAT INSPIRED YOU TO BECOME A CHEF?

home. No one ever leaves hungry!

I was born in Albania and had to leave because of the war. When I moved to Switzerland, I started working in a restaurant as a dishwasher, then moved on to making salads before becoming head chef. I came to the United

WHAT ARE SOME FAVORITE DISHES? The veal chops, veal parmigiana and chicken parmigiana are the most popular.

States in the mid-90’s for a better life. WHEN DID YOUR RESTAURANT OPEN AND WHAT KIND OF FOOD IS SERVED? My family opened Café Emilia in 2001 and I’ve been working here since the beginning. We serve Italian food.

What is the general atmosphere of the restaurant? Even though it’s a fine dining restaurant, we want to make

WHAT IS UNIQUE ABOUT YOUR RECIPES?

you feel like you’re home. Everyone who comes in is greeted

It’s a mix of recipes I learned in Switzerland along with

by two or three people and our service is always very good.

working at another restaurant in Elizabeth. I also develop

We have many repeat customers who come every week at

my own one-of-a-kind recipes for specials.

the same time and sit at the same tables.

HOW DO YOUR DISHES STAND OUT FROM THOSE

cafeemilia.com

OF OTHER RESTAURANTS? I always try to find the highest quality ingredients to make sure the cuisine is always perfect. Also, our portions 34

Bridgewater Lifestyle | October 2020

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Opening

Fall 2020