The Digest | March/April 2019

MARCH/APRIL 2019 | THEDIGESTONLINE.COM

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March | April 2019

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Frankie: A Taste of Down Under The stylish Jersey City hangout known for its natural wines and Aussie eats.

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Build Your Own: Big Island Acai Bowl Shaka Bowl shares the recipe for their most popular menu item.

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Photo-Worthy Food Moments Local photographer Peter Bonacci captures Hudson County’s most eyecatching dishes.

12 Pantry Essentials for the Everyday Cook From soy sauce to citrus, here’s everything you should have on hand at home.

Fire & Oak American comfort food and a lively bar scene right inside The Westin.

Perfect Wine Pairings for Takeout Super Buy-Rite gives their recommendations.

Coffee by the Numbers Get the fast facts on America’s favorite morning drink.

Local Events

FROM THE EDITOR It comes as no surprise that our Restaurant Guide is often our most popular issue each year. It’s also our favorite issue to work on and the reason is really quite simple—we love to eat. But while you’re out trying the latest brunch menu or sipping a new Tiki cocktail, remember to pull back the metaphorical curtain every now and again, and appreciate how much effort goes into feeding us.

This year’s Restaurant Guide is extra special because it marks the return of one of the best venues in Hudson County (and perhaps the state), Battello. The waterfront restaurant is favorited not just for its great food, Manhattan views or ideal wedding atmosphere, but because of the people who run it. I cannot imagine how frustrating 2018 was for the restaurant’s team—Ryan DePersio, Cory Checket, Joe Calafiore and Dominique Borzomati—but on behalf of Hudson County, I can honestly say that Battello is back and better than ever. It’s a true testament to what amazing things people are capable of when they stick together and remain true to a vision.

Outside of exploring all that’s new (and familiar) with Battello, we’ve tackled a few places (and topics) we’ve been dying to cover.

First up is Frankie in Jersey City. It took us a while to get there but after checking out their Australian-inspired cuisine, natural wines and Art Deco-like vibes, we can honestly say, “Wow!” Elsewhere, we break down the top pantry essentials for aspiring home cooks, and Tali Dalbaha of Super Buy-Rite narrows down some great wine pairings with our favorite takeout food. Last but certainly not least, Jersey City photographer Peter Bonacci captures some photo-worthy food moments around town that are deserving of a first, second and third look (just make sure you’re not hungry). Until next time, happy spring!

MICHAEL SCIVOLI Editor

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March | April 2019

Publisher JASON UNDERBERG Publishing Director BRIAN KOVENER Editor MICHAEL SCIVOLI Editorial Assistant ABBY MONTANEZ Marketing & Event Director JAMIE LAWRENCE Senior Designer CHRISTINE CHIMENTO Photographers PETER BONACCI MAGED SAMUEL Distribution Manager CRAIG KOVENER Contributing Writers TALI DALBAHA KELAN YALONG

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PHOTO-WORTHY FOOD MOMENTS IN HUDSON COUNTY

Photography by Peter Bonacci @foodfoodanddrink

They say a picture is worth 1,000 words and right now, there are 321 million pictures with #food on Instagram alone. But why do so many of us love sharing shots of our food?

Maybe we want to remember a Tiki cocktail from a special occasion. Or perhaps the presentation of that fluke crudo simply drums up the need for a #foodporn moment. Whatever our reasons, Hudson County is never short on content of the edible persuasion.

Here are nine photo-worthy food moments captured by Jersey City photographer, Peter Bonacci.

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Open Sesame for Japanese Whiskey at Third & Vine | Jersey City

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Burnt maple syrup meets Chicken & Waffle Taco at Gringo’s | Jersey City

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A Zombie gets the blow torch treatment at Cellar 335 | Jersey City

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A latte for a snow day at Hudson Coffee | Hoboken

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Lemon Blueberry Tarte overcomes an overcast afternoon at Choc•O•Pain | Hoboken March | April 2019

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Jerk Chicken Spring Rolls ready for dipping at Harry’s Daughter | Jersey City

Shot with @chicpeajc

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Oysters dressed for dinner service at Halifax | Hoboken

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The first slice of a Margherita pizza at Porta | Jersey City

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A housemade Panna Cotta you won’t regret at Pasta dal Cuore | Jersey City

Shot with @chicpeajc March | April 2019

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Australia is a dream destination for a lot of people, myself included. But I recently discovered that the sunfilled, laid-back Aussie lifestyle is way closer than I thought possible. Without having to hop on a 22-hour flight or acting out my fantasy of up and moving to an undisclosed paradise, I instead took a stroll over to Frankie in Jersey City.

This place feels more like a vacation, than a restaurant. But rest assured, Frankie doesn’t just present itself as a form of Down Under escapism.

Owners Rebecca Johnson and Rowen McDermott, the latter of whom hails from Sydney, are channeling the breadth of Australia’s offerings from Art Deco décor and natural wines to a wide variety of inspired dishes, all with some degree of authenticity.

Both inside and out, Frankie delivers on the spirit of summertime.

Johnson, a Monmouth County native and Pratt graduate is to thank for the restaurant’s bright interior and during the warmer months, equally as adorable outdoor patio with artificial grass and colorful umbrellas.

McDermott, who comes from a hospitality background, handles all things food and beverage. Together, the two have shaped multiple Jersey City projects over the years, most recently helping Johnson’s parents to open Fox & Crow over in The Heights. When it came to Frankie—a place of their very own filled with an abundance of plant life, nods to surf culture and neon blue signage on the outside—the vision was to create a no-frills, casual neighborhood spot that focused on better quality ingredients, not unlike the restaurants one would come across in Sydney.

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“For people who haven’t been there, this might not be an immediate thought but there’s a big Art Deco scene in Sydney. So a lot of the references you see like the archways, windows and different types of glass as well kind of evoke that Art Deco feel,” Johnson explained.

The beachy, coastal vibes at Frankie frequently remind goers of places like Miami, Los Angeles—pretty much anywhere that’s warm, and that was the idea. Johnson was sure to steer away from anything too industrial and instead went with a modern, boho-meets-retro aesthetic with sorbet shades on the walls, metallic finishes by the bar, soft furnishings, lantern lighting and custom mobiles that make her think of sunsets.

McDermott used his hometown of Sydney as an umbrella concept when coming up with Frankie’s food and drink menus.

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While I’m no expert on Australian cuisine, McDermott equated it to New American dining with influences from Southeast Asia, Britain and the Mediterranean.

Dishes shift from hummus spiced with za’atar, cumin and turmeric; labneh with blueberry, pistachio, honey and thyme; grilled garlic shrimp with nam jim, a Thai-style sauce with gin-

ger, garlic, green thai chilis and cilantro. There are also heartier dishes representative of Australian and English comfort food such as individual meat and vegetable pies; fish n’ chips with charred lemon, malt vinegar and lemongrass tartar sauce; and mussels served in a green coconut curry topped with toasted coconut, peanuts and cilantro.

Baring similarities to California, McDermott relates Sydney’s beach scene to the health-conscious culture that surrounds the sunny metropolis of L.A. He kept this in mind when coming up with their cocktail program, offering drinks that use ingredients such as fresh beet, carrot and ginger juices as natural flavor and color enhancers. They’re also serving CBD “mocktails” that follow those same principles using Jersey City’s own Rosebud CBD, which can be added to any beverage, even those including alcohol.

Frankie’s brunch offerings expertly fall in line with the Australian way of life—a country who’s been leading the way in avocado toast for years, or so I’ve read. There

are dishes us Americans know to be staples including ricotta pancakes, smoked salmon and bacon, egg and cheese on a roll. Then there are the outliers which showcase the merging of cultures including Vegemite on sourdough and the full English breakfast with eggs, bangers, bacon, beans and tomato. Again, there are fresh juices and fresh juice cocktails to choose from and also coffee creations from Jersey City’s modcup. If there’s one thing to note about Australians, they take their coffee very seriously.

However, at the forefront of Frankie is their natural wine program. Both McDermott and Johnson describe the restaurant’s ideology for introducing natural wines as approachable and down-to-

earth, breaking the stigma that one needs to know a lot about wine in order to enjoy it. For those new to the scene, natural wine contains no colorants or stabilizers and not everything is made to look and taste exactly the same. Orange wine, anyone?

In the midst of the craft cocktail and craft beer movements, natural wine seemed to be the obvious progression for imparting more sustainable, artisanal and good-for-you ingredients onto restaurant menus across the world. McDermott, who’s built Frankie’s offerings to over 30 different global varieties, acknowledges the learning curve that natural wine presents but encourages guests to try as many of them as possible.

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“Natural wines can have some pretty interesting textures and flavors to them that aren’t always what a lot of people would consider to be traditional flavors and colors of wine,” he explained. “I think for us what’s important is having a good relationship with different importers and distributors. We’re able to have a balance of the weird and wonderful, as well as ones that are more understandable to those people who may not drink wine all the time but still want something that’s classic and tasty.”

From live-model Drink & Draw events hosted by JC’s Deep Space to Sade Sunday brunch, Frankie is no doubt the cool, semi-new kid on Grove Street— the namesake of which is actually Johnson and McDermott’s pint-size chihuahua. And unlike other “of the moment” restaurants where it’s tempting to want to Instagram every square inch, the overall Aussie vibe of Frankie is low-key, friendly and not to fret, still very photogenic.

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Founded by cosmetologist and real life “wonder woman” Yolanda Torres, the demand for her signature eyelash extensions became so overwhelming that she decided to bring her talents from her basement to a brick-andmortar store. Today, Wonderlash’s offerings go beyond just lash extensions. Their licensed technicians also specialize in microblading and other beauty services including lash and brow tints as well as airbrush makeup.

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Build Your Own: Big Island Acai Bowl with Shaka Bowl

According to Chef/Partner Kiersten Gormeley at Shaka Bowl, some items you’ll need to make the Big Island Acai Bowl, their house favorite, are a blender/ Vitamix; two bananas; a carton of blueberries; a carton strawberries fresh and/ or frozen; bee pollen, which is optional, but Gormeley suggests it as it makes a great addition since it is one of the world’s most nutrient dense foods and a natural energizer; honey water, coconut milk or almond milk—any type of liquid you would like to use. “At Shaka Bowl we like to keep everything dairy-free and most of the time nut-free, but to each his own when creating your super bowl at home,” Gormeley says.

To make one bowl, use two packets of pure frozen acai. “Most supermarkets these days, from Trader Joe’s to Shoprite, carry frozen acai packets. I suggest the Sambazon brand, one of the world’s leading acai distributors. At Shaka Bowl, we use pure acai that has no additives, fillers, soy, or dairy. It’s pure fruit,” she explains.

Chef Gormeley and her sister, Krista, prefer the pure acai as opposed to acai with guarana since guarana is an additive in some acai that has caffeine and extra sugars. They note that guarana is not advisable for pregnant women.

“I suggest getting granola from your local supermarket. They vary in flavor, unique ingredients etc. so you can choose one you like. At Shaka Bowl our granola is made in-house since we specifically cater to our gluten-free, dairy-free, nut-free customers. We feel the simpler the better.”

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Ingredients: • 2 packets frozen pure acai • 1 banana fresh or frozen • 2-3 frozen or fresh strawberries • 2-3 tablespoons of liquid (honey water, coconut milk or almond milk)* Toppings: • 1/4 cup sliced fresh strawberries • 1/2 sliced banana • 1/4 cup fresh blueberries • Sprinkle, bee pollen • Drizzle of honey Instructions: 1. In a blender or Vitamix combine the acai packets, banana, strawberries and liquid together. *Start out with a smaller amount of liquid for a thicker consistency and add more as needed. You can always add, but can never take away. Blend until smooth.

2. Pour acai mixture into a bowl and top with sliced strawberries, banana, blueberries, a sprinkle of bee pollen and drizzle of honey.

Chef’s Tip: feel free to add any other superfoods to your base i.e. protein, powders, seeds, nuts, sweeteners.

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BY ABBY MONTANEZ

VINEGAR

Acids are always intimidating in the kitchen but when used correctly, they can actually add depth to a dish, cut through fat, balance saltiness, lessen heat and intensify sweetness. That being said, the right (or wrong) vinegar and how much you use can be make or break. Aside from the distilled white vinegar you probably have stashed away for cleaning, consider adding apple cider, red wine, balsamic, sherry or rice vinegar to brighten up your diet.

OIL

SALT

Whether sweet or savory, salt is the simplest way of developing flavor in a dish There are a few different varieties to consider, but kosher salt is what you’ll want to arm yourself with for seasoning across the board because it dissolves quickly and is the easiest to grip with your fingers.

Flaky salt, on the other hand, should be used for crunch or to give a salty kick, like in caramel sauce or chocolate chip cookies. And if you want to get fancy, invest in fleur de sel as a finishing touch to top meats or roasted vegetables.

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As far as oils go, you’ll want to use something with a neutral taste and high smoking point for sautéing or frying— grapeseed, vegetable, canola, olive.

Remember, the lighter the color, the lighter the flavor will be and the higher the cooking temperature. Trendier options like avocado and coconut oil can be used for a quick sauté and flavored oils like sesame or pumpkin seed should be used in small amounts to impart big flavor. Save your best bottle of extra-virgin olive oil for things like salad dressings or dipping bread.

Rachael Ray once said that building the perfect pantry is as individual as the cook.

Meaning, if you make a lot of Mediterranean cuisine, stock your shelves with ingredients that reflect those flavors. If you don’t like the taste of cumin, don’t feel like you need to have it on hand. To me, a pantry staple is all about versatility— items that are easy to shop for and can serve as essentials no matter the recipe, season or special occasion. These ingredients, we hope, will help any type of cook lay the foundation for many meals to come.

MAPLE SYRUP OR HONEY

Although good on just about anything from pancakes to oats, maple syrup actually has a smoky taste that lends itself to savory applications. Honey has a more delicate, floral flavor but because cooking is all about balance, a drop of something sweet can help to counteract bitter, spicy or salty notes.

HOT SAUCE

If you’re a Cholula enthusiast we won’t judge, but having a good hot sauce on hand is a must. Heat, which is different than spice, can add complexity to a dish but feel free to venture outside your comfort zone. Instead of reaching for the Sriracha, try a dose of the Italian version—Calabrian chili paste. For an Indonesian kick, sambal oelek offers a more balanced heat that’s less sugar and vinegar forward.

MUSTARD

By far the ultimate “secret ingredient” in the kitchen is mustard—whether it be of the tangy Dijon variety or punchy whole grain for texture. Most commonly known for dipping and spreading onto sandwiches, a spoonful of mustard here or there can act as an emulsifier in vinaigrettes, a glaze for chicken or fish and a pop of acidity in cream sauces. The magic is its distinct savoriness and peppery sharpness.

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DRIED HERBS

I know anything that’s not certified fresh is usually frowned upon but let’s be honest, dried herbs are much more convenient to have around the house. In terms of which ones last the longest and taste the best, traditionally hard herbs such as oregano, rosemary, thyme, sage and bay leaves fare well when cooked.

Keep in mind that they will have a more concentrated flavor so if a recipe calls for fresh herbs, the correct ratio to use is one part dried to three parts fresh.

AROMATIC SPICES

Every cook needs to have a wellstocked spice cabinet and the ones I find come into play most often include cumin, chili powder, cayenne, paprika, cinnamon, black pepper and ground ginger. For maximum pay off, always toast your spices in a dry pan before using them or bloom them in hot oil.

The heat will open them up and release their full flavor. Just like picking out meat, pay attention to the quality of the spices you’re buying. A good rule of thumb is to find a label that has the place of origin and best-used by date.

CITRUS

Once you start incorporating the bright notes of lemon, lime, grapefruit or orange, it’s hard to go back. These cheery citrus fruits are good in yogurt marinades, on top of pasta or in a quick pan sauce. If you’ve oversalted, lemon juice can bring a dish back to life and all parts of the fruit can be harvested from the zest down to the segments.

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SOY SAUCE

Umami has been called by some the “fifth taste” following salty, sweet, sour and bitter. What comes to mind for me is soy sauce, which has that hard to describe yet uniquely distinct flavor. It’s a staple that can’t be substituted. Although featured in all kinds of Asian cooking, alternatively I can say I’ve found success imparting soy sauce into barbecue dishes, burgers and French onion soup.

CANNED TOMATOES

Because ripe tomatoes aren’t always available, canned tomatoes are your next best option. Don’t worry, they’re packed at peak freshness and you can find them in many different varieties such as crushed, whole, diced, or even fire roasted. Marinara is usually everyone’s goto but canned tomatoes can easily take center stage in Mexican recipes, soups, stews and shakshuka.

GARLIC

The way in which garlic can transform itself is why it’s at the base of almost every cuisine. When raw, it’s spicy and pungent and when roasted, it’s super sweet, spreadable and has a nutty aroma. Garlic’s assertive nature can be used sparingly or sometimes, in obscene amounts (cue Ina Garten’s “Chicken with 40 Cloves of Garlic”), in everything from dressings, aiolis, sauces, marinades or simply rubbed onto toasted bread.

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BATTELLO s

n r u t e R

The Battello team and I are sitting at a salvaged barnwood table near the bar—the same one I sat at back in 2015 when we first met. Next to us is the same wall of glass jars separating the dining areas; and above, the same exposed wooden beams. Like a moment frozen in time, not much has changed—save for the clutter of boats docked outside the patio, an elevated menu and a few new faces. The point is, we wouldn’t have it any other way. BY MICHAEL SCIVOLI

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Before Battello had to close its doors, it’s not far fetched to say that it had become something of a local landmark. With its charming, rustic interior and tall glass windows preceding a view of Lower Manhattan coupled with Chef Ryan DePersio’s forward-thinking food, the venue made as big of an impact as one could make in three short years. When the pier on which Battello sits was abruptly chained off back in the summer of 2017 due to repairs needed to ensure its longevity, it came as quite a shock to many (myself included). And with their livelihoods on the line—and countless weddings booked through that year—it was a particularly trying time for Battello’s four operators.

One which Managing Partner, Cory Checket, could only describe to me as “a very humbling experience.”

Fast forward to today, the powerhouse team of Chef DePersio, Checket, Joe Calafiore (Director of Operations) and Dominique Borzomati (Director of Events) has seen things through to their recent relaunch. “There were times when we looked at each other and were like, ‘Are we even getting this place back?’ We definitely were not sure—but we stuck together,” Chef DePersio told me, vowing that the best of Battello is still yet to come.

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Chef Ryan DePersio

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ecause the restaurant was untouched in the construction of the pier, there was little work that needed to be done to the venue itself. But the real challenge was getting the restaurant back to the well-oiled machine it once was. “We’ve retained about 20 percent of our front of house, as well as some others that used to work here,” Borzomati added. “It’s a true testament to how good it is to work for this group. We’re like one big family—cooks and servers have returned because they’re happier working there.”

Despite a few familiar faces, there was still a lot of hiring to be done as Battello once operated at a high level with a staff of 96.

This process of curating new talent was ultimately the group’s greatest challenge because of the high expectations they have. As a result, the new team spent two weeks training, day and night, on food service before the official reopening.

“The same people we train for our restaurant staff, we use in our banquets and that gets elevated over your typical event or wedding venue,” Calafiore explained.

“If you’re here for brunch, lunch or dinner, we’re here talking to guests on the floor. If you book a wedding, Dom [Borzomati] is here for those weddings. The difference between us and most restaurant venues is that the people that operate are here every night.”

When it comes to recapturing (and building upon) the footprint Battello made before shutting down, Checket is confident in their original vision and only looks to improve on it. “I think we were great before, but our main goal is to be better than we were before. I think we provide an experi-

ence that no other restaurant in this area provides. Between Chef Ryan’s food, the service, the fact that we’re here every night as owners and operators, live music and of course, the view. Most restaurants that have a view like this sort of rest on that as the only asset they need to be successful and they don’t deliver on food and service.”

A big change for Battello—starting later this spring—is that they’ll now offer outdoor seating on the patio (a few steps closer to that awe-inspiring view). The restaurant has always had their enclosed patio which opens up and feels like you’re outside, but now there will be actual seating outdoors. In addition, while the boats outside sometimes created a nice ambience, they mostly just blocked the Manhattan skyline. With the marina gone, there’s less foot traffic and overall, a better atmosphere.

While the view of Lower Manhattan from Battello’s dining room is more appealing than ever before, as always, the real eye-grabber is Chef DePersio’s eclectic menu. “I actually decided to completely redo the original menu,” he said. “We didn’t bring back any dishes, except a few signatures like the ricotta gnocchi—but I would say 95 percent of the menu is completely redone. I only have two or three employees from the original kitchen.”

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During his time away from Battello, the busy chef who also operates Kitchen Step in Jersey City and Fascino in Montclair, spent some time in his other restaurants and did some traveling. “I was working in a one-star Michelin restaurant in Italy on the Amalfi Coast for two weeks to get some ideas going. When the restaurant was closed, I would go to other restaurants and eat.”

A master of his craft when it comes to creating a well-balanced, multidisciplinary menu, Chef DePersio began working on Battello’s new dinner offerings about a month to a month and a half in advance. “I knew what I wanted to do. I wanted to stay with the structure but I wanted to liven it up. We wanted to come back even better.

The very last menu I put out before we closed was one of our best.

The only thing I could do is make it even better, and I think I have.

Bringing in a new executive chef and chef de cuisine from NYC is helping us as well. I have to develop a menu that I like but also one that meets the standards of all the guests that come here.”

The new menu features all the great things we love about Chef DePersio’s “Italian without borders” philosophy, including six fresh pasta dishes. Two of which I was fortunate enough to sample, the Tagliatelle Verde served with lamb shank ragu, mint, sofrito and piave vecchio, as well as the Smoky Prosciutto Bucatini with crispy pork belly, scallion crema, blistered cherry tomatoes finished with parmesan and black pepper.

The result is a tender wonderland of flavors that trumps even the great pasta dishes on Battello’s original menu a couple years back. And of course, anybody who knows Chef DePersio knows how much pride he takes in making fresh pasta.

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Seafood appetizers remain a staple at Battello, which are headlined by the savory-meets-sweet Grilled Octopus with crispy potatoes, nduja vinaigrette, charred pineapple and tarragon, and the Big Eye Tuna Crudo with broccoli slaw, grapefruit gel, red olive powder and basil caviar. For entrées, there’s a nice mash-up of land and sea, with a brilliant Sirloin and Short Rib—which is made with breaded potatoes cooked in aged beef fat—cippolini onions and natural juices from the short rib. As always, the highlight of Battello’s seafood (for me) are the scallops.

This time, it’s Pan Roasted Day Boat Scallops with Tuscan white bean stew, steamed cockles and quinoa torta—the latter of which, a sort of compacted, crispy quinoa, is a creation DePersio happened upon while at home.

“I walked into my kitchen at home, and there’s this little ball on the kitchen counter on a baking sheet. I grabbed it and took a bite, and I said, ‘What is that, it’s amazing!’ And my wife told me it was a little quinoa cake—eggs, olive oil, roasted garlic, etc. I spruced it up in my own way and we made a mold here.” Ultimately, the dish is a reminder of Chef DePersio’s passion and creative engine, which never seems to stop. Whether he’s spending time in a Michelin starred kitchen in Europe, or at home feeding his daughter, he’s constantly thinking of something truly unique to his experiences.

Chef DePersio has also added a couple large-format dishes that can accomodate two to three people. The first of which is a 36 oz. bone-in ribeye with a bone marrow bread pudding, broccoli rabe, paprika salsa and bagna cauda butter. The other, more of “a show” as he likes to say, is a 2 ½ lb. grilled lobster served with charred parsnips, Old Bay butter and chicken fried broccoli.

Everything at Battello has pretty much hit the ground running—the staff even half-jokingly admitted that it’s been hard to keep up. As far as weddings go, Brozomati is back into the full swing of things and is booked through to 2020.

“We were very fortunate that one of our former clients— someone whose wedding we essentially had to cancel when we closed—hung in there with us,” she said. “We’re super appreciative of them and they are the first official wedding we have in March, but our new bookings start in June—it’s great to be back.”

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A M E R I C A N C O M F O R T AT

t’s 5 p.m. in Newport.

People pour out onto Washington Blvd. going every which way.

It’s the evening, but it feels like a whole new day. Whether you work a 9-to-5 or not, you can’t deny that in this moment, the city is buzzing with life and excitement. The greatest part of this regular phenomenon isn’t the rush, but the opportunity to be social and connect. Happy hour comes to mind, but it’s more than that.

This time of day, when coupled with food, friends and a good drink, gives us a chance to blow off some steam and enhance our quality of life.

Whether you fancy lunch, brunch or dinner plans, Fire & Oak is one of those neighborhood staples that serves

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as a place to come together for these moments.

Like any good place for American comfort food by the bar, the first thing you’ll notice as you step inside Fire & Oak—which is on the ground floor of The Westin—is its lively atmosphere.

Whether the lights are turned up for brunch or dimmed for dinner service, the ambience is very much a warm reflection of the high-spirited energy just outside. And the space’s modern meets rural interior vibe echoes Fire & Oak’s adaptability.

To mirror its versatility in both atmosphere and design, Fire & Oak’s menu has something for everyone. Many of us forget that American food is really just a fusion of assimilated dishes from differ-

ent cooking techniques and cultures. From burgers and sushi to Greek and Italian, Fire & Oak’s gourmet menu is one built to satisfy a wide array of appetites—no matter what you’re craving. The Digest recently had an opportunity to dine at Fire & Oak, where we got to drown our case of the Mondays with some wine and some good ol’ American comfort food from their dinner menu.

When you think of a diverse menu, it’s easy to imagine some endless hodgepodge of dishes. But the best part about Fire & Oak’s flexible menu is that it has everything one could want on just one solid page; they source high-quality ingredients and do those “American” classics the right way.

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Starters begin with Italian and Mediterranean seafood staples like crispy calamari, octopus and mussels; but also include more typical comfort foods like lobster mac & cheese, Kobe meatballs and an order of truffle parmesan fries fit for an entire table (and then some). The appetizer menu also includes some more fusion with a Mediterranean sampler featuring hummus, eggplant, feta and Greek pita, as well as a modern day favorite, tuna tartare tacos with avocado and wasabi aioli.

And while seafood can be found throughout their menu, no happy hour hang out would be complete without a good raw bar (and sushi because, why not?). Elsewhere, the team serves up Detroit-style (rectangular) pizza for those of us who just have to participate in the One Bite Challenge, and an array of soups and salads—including a towering tomato and burrata layer which is rich without being overbearing.

When it comes to entrées, things get even more interesting. First, like any good American eatery, there’s a section of the

menu dedicated strictly to steak and one for burgers. This portion is headlined by the 34-day, dry-aged bone-in cowboy, and exotic specials like the recent colossal tomahawk steak which, if on the menu, beckons that you order it. They also offer their signature Fire & Oak burger and veggie burger, but the real showstopper has to be the Kobe burger with danish blue cheese and caramelized onions on a brioche bun. Other mains include Fire & Oak’s wild mushroom pappardelle with spinach and whipped ricotta (with an option to add short rib for the carnivores), BBQ baby back ribs with herb fries and a new item, jumbo lump crab cakes.

Whether your after work time calls for a cocktail and American comfort food or your Sundays are filled with bottomless mimosas, Fire & Oak puts out cuisine (and vibes) that identify with a lot of people. One that let’s diners indulge but doesn’t forget how fusion foods are really the backbone of any good American menu.

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PERFECT WINE PAIRINGS for Takeout

By Tali Dalbaha | Super Buy-Rite Jersey City

We’ve all come home after a long, hard day feeling a little “hangry.” Without the will to cook on such days, your neighborhood sushi spot or local taqueria starts sounding pretty good. It’s times like these we turn to our delivery guy and with all the apps and technology today, you barely have to put forth much effort.

But when it comes to your favorite drink, there’s no need to settle for that leftover wine that’s been collecting dust since your housewarming party. Ultimately, great wine can save the day. Couple that with some of your go-to takeout restaurants, and dinner just got interesting—albeit in the comfort of your own home. Here, we’ve rounded up some perfect wine pairings for your favorite takeout foods.

PIZZA Every wine tastes good with pizza. Seriously, there are no rules, just two main ingredients to take into consideration: sauce and cheese. Red wines such as the DANIEL RION BOURGOGNE ROUGE 2016 ($29.99), CAPRILI ROSSO DI MONTALCINO 2017 ($19.99), CHATEAU BIAC FELIX 2014 ($19.99), OVIS NAPA CABERNET 2016 ($34.99) and BEDROCK ZINFANDEL ($27.99) are smooth, rich and pair well with the high acidity of the tomatoes. A crisp white wine like CHAMPALOU VOUVRAY 2016 ($19.99) is also a good option because the brightness can cut through the greasiness of the cheese.

SUSHI As a rule of thumb, light foods align well with white wines. Sushi is one of the more diverse foods when it comes to pairing and with all its variations, finding the right wine (outside of your standard sake) can leave one with a lot of options.

For a quick and easy fix, an excellent choice would be the GRÜNER VELTLINER NIGL. The fresh lemon zest and crisp minerality of the wine won’t overwhelm the delicate flavors of the fish ($19.99).

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CHINESE Something about the soy sauce and umami flavor of Chinese food goes well with Bordeaux. But it’s not always easy balancing the sweet, spicy, sour and salty notes of Asian cuisine. Next time, try it with the large-format MAISON BLANCHE 2009, a Cabernet/Merlot blend aged 10 years priced at ($49.99).

TACOS It may not be obvious, but Mexican food has a long history with wine. In fact, the oldest winery in North America was established in 1597 in Coahuila, Mexico. But depending on the tacos you choose, you can make pairing fairly simple. If you go with a fish, shrimp, or chicken taco it will pair perfect with a crisp mineral white wine, like ALBARINO GRANBAZAN VERDE 2017 ($17.99). For the more meaty, fatty pork or beef, a great RIOJA ALDONIA ($10.99) will definitely do the trick.

FRIED CHICKEN You don’t need a reason to open a bottle of Champagne—you only need fried chicken. It just so happens that the bread flavors line up perfectly with the crunch of this poplar takeout food. Its most brilliant pairing is the bubbly BELLE REVERIE CHAMPAGNE ($29.99 Club Price).

BURGERS Burgers are the kind of food that can essentially work with any wine, simply because you are likely feeling so hungry. The best wines for a burger are typically reds and should be relatively inexpensive. Spicy wine like Syrah and juicy like Malbec, work well in this instance. DIAMANDES has created a blend of the two grapes, which makes it the perfect choice with an excellent value of ($14.99).

INDIAN I like to have a contrast in flavors between my food and drink. Since Indian food can be heavily spiced with an intense flavor profile, it’s best to have something sweet to balance out its complexity. Try the INITIO MUSCAT for a high level of sweetness to mellow down the spiciness of the curry ($14.99).

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H I G H E S T Q U A L I T Y, FA S T S E R V I C E A N D T H E F I N E S T I N TA S T E

1 1 0 0 M a x w e l l L a n e , H ob ok en, NJ 07030 • 201-656-003 3 • www.h u dco f.co m

Events MARCH 16 ST. PATRICK’S DAY FEAST Hudson Table: 1403 Clinton St, Hoboken, NJ 07030 11 a.m.-2 p.m. • $85

MARCH 23 HOBOKEN MAC AND CHEESE FESTIVAL Our Lady of Grace Church: 400 Willow Avenue, Hoboken, NJ 07030 12 p.m.-5 p.m. • $25+

MARCH 26 PAIRING EVENT: DESSERT WINE & CHEESE Jersey Wines & Spirits: 492 Jersey Avenue, Jersey City, NJ 07302 12 p.m.-8:30 p.m. • $40

MARCH 29 HUDSON COUNTY CASA’S 13TH ANNUAL WINE TASTING Harborside Atrium: 210 Hudson Street, Jersey City, NJ 07311 6 p.m.-10 p.m. • $150 by March 28th, $175 day of event

MARCH 29-30 THE ATLANTIC CITY BEER & MUSIC FESTIVAL The Atlantic City Convention Center: 1 Convention Boulevard, Atlantic City, NJ 08401

MARCH/APRIL 2019

APRIL 10 WILLAMETTE VALLEY VINEYARDS WINE DINNER

APRIL 17-18 NJ RESTAURANT & HOSPITALITY EXPO

Chart House: 1700 Harbor Boulevard, Weehawken, NJ 07086

Meadowlands Exposition Center: 355 Plaza Drive, Secaucus, NJ 07094

7 p.m. • $95 per person (tax & gratuity included)

APRIL 12 RAHWAY TASTE OF SPRING Rahway Recreation Center: 3 City Hall Plz, Rahway, New Jersey 07065 5:30 p.m.-9 p.m. • $30 in advance, $40 at the door

APRIL 12 FAMILY COOKING CLASS: LATIN ROLLED & FINGER FOODS Greenhouse at Denny Farrell Riverbank State Park: 679 Riverside Drive, New York, New York 10031 6 p.m.-8 p.m. • $20-$25

APRIL 12-14 11TH ANNUAL NEW JERSEY WINE & FOOD FESTIVAL Crystal Springs Resort: 1 Wild Turkey Way, Hamburg, NJ 07419

Wednesday: 10 a.m.-5 p.m.

Thursday: 10 a.m. - 4 p.m.

APRIL 20 EASTER FONDANT LAYER CAKE CLASS Carlo’s Bakery: 95 Washington St, Hoboken, NJ 07030 9 a.m.-11 a.m. • $125

APRIL 24 KENTUCKY DERBY EXTRAVAGANZA COCKTAIL CLASS AT THE WINSTON The Winston: 72 Hudson Street, Hoboken, NJ 07030 7:30 p.m.-9:30 p.m. • $35

APRIL 28 3RD ANNUAL MEATBALL SHOWDOWN Capone’s: 17 Washington Street, Toms River, NJ 08753 2 p.m.-5 p.m. • $25

Prices vary per event

$60–$115

STARTING APRIL 6 HOBOKEN FOOD & CULTURE TOUR

APRIL 13 JERSEY CITY CRAFT BREW FEST

Tours depart from Hoboken PATH Station

Harborside Atrium: 153 Exchange Place, Jersey City, NJ 07311

Every Saturday from 2:00 p.m. 5:30 p.m • $48

6 p.m.-9:30 p.m. • $15-$70

APRIL 6 THE GREAT JERSEY SHORE BURGER CONTEST & CRAFT BEER FEST

APRIL 14 BOURBON, BACON AND BLUES

Bar Anticipation: 703 16th Avenue, Lake Como, NJ 07719

Cross & Orange: 508 Cookman Avenue, Asbury Park, NJ 07712

1 p.m.-4 p.m. • $30-$50

1 p.m.-4 p.m. • $45

MAY 4 JERSEY CITY CINCO DE MAYO FOOD TRUCK FEST Jersey City Urby Parking Lot 12 p.m.-7 p.m. • $5-GA, $0-Kids 12 and under

MAY 18-19 NYC VEGETARIAN FOOD FESTIVAL 2019 Metropolitan Pavilion: 125 W 18 Street, New York, NY 10011 11 a.m.-6 p.m. • $40-GA, $30-Student/Military/Senior Citizen, $0-Kids 10 and under

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