Wayne, NJ October 2024 by City Lifestyle

Who's Ready To Eat?

October - Foodies... Come Get Some!

Each year I try to make sure we bring you a huge serving of deliciousness for October, our Food Issue, and this year is no different.

There are so many great restaurants in and around our communities that to try and run through a bunch of them for you would need me to triple the thickness of our magazine so, instead, we try to shine a bright spotlight on one of them each food issue.

This year we brought you into the lives (and kitchen) of the two award winning and highly celebrated brothers, who not only own Angeloni’s (in Caldwell), but several other great restaurants in the area. Home of the famous “Thinny Thin Pizza”, no one I know has been disappointed with their pizza but that is not the only thing to order that will blow you away. I had an enormous pork chop that was the most tender I have ever tried; I was able to literally cut it with just my fork!

Also, since we were working with 2 pizza experts, we asked them to give you all a little quick guide on prepping your pizza dough, including how to toss it.

We connected with Mike Salzano, owner of Restaurant Media Group, and asked him to give us a little list of some hidden gem restaurants in the area. Some you may know, some you won’t but all are worth trying.

Since we can’t eat at restaurants every day, we included a delicious recipe for fall’s most notable comfort meal..chicken noodle soup. I added more black pepper than most will do when I made it because I LOVE black pepper.

And of course, we didn’t forget about Halloween. So inside you’ll find a great “SPOOK-cuterie” board full of fun Halloween-themed snacks your kids will love. Speaking of kids, the picture at the top of the page is my son, PJ, dressed as a pizza chef, for a school event where the kids served an Italian dinner to their families. It seemed quite appropriate for this issue.

Now Go, Eat and Enjoy!

PHILLIP BARONE, PUBLISHER @WAYNELIFESTYLEMAG

October 2024 Visit our Instagram

PUBLISHER

Phillip Barone | phillip.barone@citylifestyle.com

EDITOR

Don Seaman | don.seaman@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Officially Social | alison@officiallysocial.com

CONTRIBUTING WRITERS

Don Seaman, Nicky Conforti, Michael Conforti, Mike Salzano, Savanna Jaggears

CONTRIBUTING PHOTOGRAPHERS

John Agnello, Phillip Barone, Gregory Jaggears

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Andrew Sapad

LAYOUT DESIGNER Kelsi Southard

city scene

1: The key to a great smile...JSC Dentistry, of course! 2: Alliance Orthopedics celebrated its first anniversary in style! 3: With nearly 150 people at the celebration, there were smiles everywhere you looked. 4: Everyone on staff made you feel like part of the family. 5: Old friends and new ate, talked, laughed, networked and celebrated -a truly great event! 6: Friendly faces galore at the grand opening of Plaxico Burress's Nekter Juice Bar in Wayne. 7: Mayor Chris Vergano came out to share in the celebration with Plaxico.

Photography by Phillip Barone

JERSEY'S PIZZA HEAVEN

The Brothers Behind Your Favorite Pizza

ARTICLE BY DON SEAMAN

PHOTOGRAPHY BY JOHN AGNELLO

There’s one thing that’s a constant about people in Jersey. Everybody has an opinion, and they aren’t shy about sharing it. And EVERYBODY has an opinion about where you can find the best pizza. But those opinions generally rely upon personal experience.

And if you haven’t had the personal experience of Angeloni’s in Caldwell, it’s time to change that. Because once you do, your opinion of the best pizza is suddenly going to change.

Apologies to those who mistakenly think that NY and Connecticut are at the top of the pizza kingdom. Sorry, they’re not. It’s here in North Jersey. And if you haven’t had the personal experience of Angeloni’s in Caldwell, it’s time to change that. Because once you do, your opinion of the best pizza is suddenly going to change.

Dave Portnoy, who has made a career out of pizza reviews, said that it’s “100 times better” than Orange’s legendary Star Tavern. “It’s on another scale for me.”

Owners Nicky and Michael Conforti know the reason for their success. It’s three things, actually. “The ingredients, the process, and the employees,” asserts Nicky. And they’ve had time to cultivate that

ideal. They’ve been making pizza, emulating their mom Irma’s homemade pies, since before they were even in high school.

So it all starts with family. Pizza has been in the Conforti brothers’ lives since long before they were born, dating back to their dad’s family restaurant in 1920’s Newark, at Christie’s, the kind of place Sinatra used to frequent. In 2002, they opened Michael’s in Nutley. They landed on the name because a year earlier, they spent a horrifying day not knowing if Michael was alive, as he was working as a mortgage banker across the street from the World Trade Center on September 11th. After a harrowing return home, it solidified the idea that family was everything.

In 2012, they moved their operation to Caldwell when they opened Angeloni’s. Naturally, it’s a family name.

The calling card at Angeloni’s is that it’s the home of the Thinny Thin. It’s pizza based upon their mom’s technique of getting the crust as thin as possible. It was their dad, Nicholas (Senior), who coined the name. For those who love a great “bar pie”, this goes beyond. Thinner and crispier than other celebrated favorites, it goes beyond expectations with cheese pushed to the edge, browned, and spectacular.

With success, copycats abound. Others in the area caught wind and started offering their own deep fakes, with names like “thin thin” and others – or even co-opting the name for themselves. But none of these off-brands can compete with the original.

The dough is the key. Repetitively working the dough – with the right amount of gluten (face it, pizza needs it) – is transformative. “This dough is heaven,” boasts Nicky. Stretching it, rolling it out, and throwing it (they’ll give you some advice on that later in this issue), all are part of the magic. And no, throwing it up isn’t just for show, unless they want to do a little extra showing off for fun.

The brothers also assert that the rumors you’ve heard are true. The difference in North Jersey is in the water. It does it for bagels, and it does it for pizza dough. The ground here is packed with minerals, even getting into the pipelines. That ultra-hard water makes for transcendent pizza.

Pizza expert Dave Portnoy holds an annual event in NYC called “Portnoy Fest” that invites the 35 best pizzas in the United States. Angeloni’s has been invited every year.

But before you think Angeloni’s is “just” a pizza joint, they take as much care in their entrees. In fact, if there were no pizza there, it would get equal acclaim for their menu. Their seafood dishes are enough to tempt a seafood hater to dig in because it’s just that beautiful. The pork chops are so sublime that they can be cut with a fork. A plastic fork, if that’s all you have. This is simply elevated dining in a family atmosphere.

It’s a legacy that they’ve spent lifetimes cultivating. Much of their crew, chefs, managers, and the

rest of their staff, have been with them for decades. To use a word that might be just too spot-on, they’re all paisans. And once you go, you’ll understand why – and you’ll likely call them yours, too. Just be prepared, because whether it’s the water, the heavenly dough, or the tradition-laden recipes, Nicky and Michael just might ruin the rest of Jersey pizza for you for a while. But it’s so worth it.

Open everyday, Angeloni’s can be found at 6 Brookside Avenue in Caldwell. (getangelonis. com or 973-226-1234).

ARTICLE BY NICKY AND MICHAEL CONFORTI PHOTOGRAPHY BY JOHN AGNELLO

IT'S DOUGH GOOD!

Prep Your Homemade Pizza Dough With Help From Angeloni's

Making pizza at home isn’t a terribly complicated thing. But it’s how you do it that takes it from simply lackluster to “mangia bene!” Here are a few tips on how to work that dough into perfection from the experts, the Conforti brothers from Angeloni’s.

STEP FOUR

With your lead hand while tossing it in a circle use your other hand and throw upwards starting at 5 feet. Eventually, you could get to 10, maybe even 12 feet. (with some very high ceilings, of course!)

Flour your surface and the roll out dough, very thin, with a rolling pin.

STEP ONE STEP TWO

Pick up your dough & toss it from hand to hand.

STEP THREE

Rotate the dough in a circular motion with your hands on the edge of the dough.

Throwing the dough after you've worked it around is important to get it right. But don't throw it more than twice. Any more, and it could start to tear apart. Don't shred your dough!

STEP FIVE

Admit you’re a pizza dough superstar!!!!

Hidden Jersey Gems

After dining at more than 200 restaurants last year, these are my top "hidden gems" in Northern New Jersey. While they may not be the most well-known, these spots offer unique, intimate experiences that are truly unmatched.

• Fiorino Ristorante (Summit) - Located on Maple Street in Summit, Fiorino offers the feeling of fine dining with a personal touch; the restaurant is family-owned and the staff treats you like family. Their homemade pasta and craft cocktails are a must.

• Bici Restaurant (Ramsey) - Bici offers a refined Italian menu, including homemade pasta, in a cozy and elegant environment. It's a BYOB and a perfect spot for a date or intimate gathering.

ARTICLE BY MIKE SALZANO

• Angelo’s (Lyndhurst) - Angelo's is as "old-school" as you can find in New Jersey. When you walk in, it feels like you're in a Scorsese movie. Angelo's defines the "red sauce" joint. The Manicotti and Veal Milanese are excellent here.

• Matthew’s (Clifton) - Hidden right under Route 3 in Clifton, this gem has high-quality Italian food with a personal touch; the owner Matthew is very friendly and makes you feel like you're dining at home.

• Divina Ristorante (Caldwell) - Located on Bloomfield Avenue in downtown Caldwell, it's easy to miss this when driving by; there isn't a sign, only an awning with small print. If you get the chance to stop in, you'll be amazed by the level of quality and care that goes into every dish. From homemade pasta to fresh seafood, Divina always has something new and exciting.

• Robert's Scratch Kitchen (Totowa) The name says it all—everything here is made from scratch. The specials, in particular, are to die for. Robert's is a BYOB and very cozy, another great spot for an intimate dinner.

• Se7te Wood Fired (Totowa) - This is my go-to for a Neapolitan-style pizza throughout all of Northern New Jersey. It's airy while still having a great crunch to it. The clams in white wine appetizer is a must-try at Se7te.

• Prime 94 Steakhouse (Fairfield) - Prime 94 Steakhouse offers prime and dryaged hand-cut steaks in a casual environment. I've eaten here a few dozen times, and I've yet to be unimpressed by the quality; from the chops to the allaround service and atmosphere.

• Azure (Morristown) - Azure is a relatively new restaurant in Morristown, located on James Street (directly off South Street). The staff truly caters to their guests like royalty. The ingredients are fresh and the portion sizes are generous.

Silhouette Window Shadings

Mike Salzano is the founder of Restaurant Media Group. Passionate about food and marketing, Mike helps restaurants connect more deeply with their clientele through social media and building a community around their business online. Follow them on Instagram at @restaurantmediagrp or see their website, restaurantmediagrp.com .

Prime 94’s Prime Kansas City Strip

Fiorino’s Linguine and Clams

SER VI NG UP S OUP

Fall’s most notable comfort meal

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

CHICKEN NOODLE SOUP

This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.

INGREDIENTS:

• 8 cups chicken broth (add more if desired)

• Whole fryer chicken, cut in chunks or shredded

• 5 celery stalks, sliced

• 8 carrots, sliced

• ½ onion diced

• 4 tablespoons butter

• 1 teaspoon italian seasoning

• ¼ cup half and half (optional)

• 1 package egg noodles

• Salt and pepper to taste

• DIRECTIONS:

In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.

Pumpkin Cuties

• Cutie Mandarin Oranges

• Celery Sticks

Peel the cutie mandarin oranges and cut celery sticks into 1-inch long sticks.

Cut each slice of celery into thirds or fourths and insert celery sticks into the center of the peeled oranges.

Oreo Spiders

• Oreos

• Candied Eyes

• Chocolate Chips

• Pretzel Logs

Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs. Melt the chocolate chips until smooth.

Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go.

Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.

cuterie SPOOK-

A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE

ARTICLE BY SAVANNA JAGGEARS

PHOTOGRAPHY BY GREGORY JAGGEARS

Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide a few nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.