Novellis Restaurant

Most people who go out to dinner often have a favorite place, where they are welcomed, known by name, and feel right at home. Mine is Novelli Restaurant in Wayne. It is an upscale place owned and operated by Spiro Barelis and his wife Stephanie. Readers may remember Spiro from Barreli's Restaurant in Secaucus, which he opened and ran for many years till he sold it about ten years ago. I have eaten here hundreds of times and can honestly say I have never had a meal that I didn't enjoy.





All great restaurants have something in common. The owners are always there! It is impossible to eat a meal here and not have Spiro or Stefanie stop by your table and sincerely ask how everything was. Their seasoned waitstaff are very efficient without being overbearing, but the real stars here are the creative dishes. Things like: filet mignon on the bone, dover sole, the rissota of the day, homemade pastas and sauces. The daily specials are printed with pricing on an insert in the menu. They don't play the "special game", where specials are read off a list and when the check comes you are surprised that even though all the veal dishes on the menu were $22.00, the special veal dish you ordered (with similar ingredients) cost you $37.00. I think that is just plain dishonest, and I have no problem asking waiters the cost of a special in places that play that game.
The other appeal of Novelli is the lively bar crowd. In addition to offering excellent cocktails, many patrons enjoy dining at the bar. As I have stated in previous posts, it's fun to meet new people while dining out. The evening bartender Jason, anticipates your needs and will not only make a killer martini, but take your food order. This is a very hopping scene on some nights, so if you want to eat at the bar, plan on being there early.
Novelli Restaurant
2410 Hamburg Tpk.
Wayne, NJ
973-835-3585
http://www.novellis-restaurant.com/dining.htm

Seabra Marisqueira

Once and a while you find a restaurant with flavors you haven't experienced before, or it has a setting that is  unique. Seabra Marisqeira hits both those marks! In the ironbound section of Newark about a block off Ferry Street serving true Portugese seafood. I made my second visit there last week and was delighted that I rememebered the place from several years ago.  My friend Dave and I ate at the huge circular bar and we were the only 2 people there who conversed in English. This is Portugese and Brazilian territory and these folks are very proud of their heritage and food.  

 

 

 

 

Local patrons at the bar in Seabras Marisqueira

I started with a Martini and can definitley say it was one of the worst I've had. Too much vermouth and it was served in an eye-cup. Once I got that out of the way we stayed with sangria for the duration, which was as good as any I have had. We split 2 appetizers; the New Zealand Cockels in a superb broth of wine, olive oil, garlic, parsley and cilantro. We soaked the crusty locally baked bread in the light clam broth till it disappeared. One of the owners shared the recipe with us, as it was a slow night due to snowy weather. We also had the Chorizo which was larger in circumference that the standard Newark chorizo. It is char grilled whole with crispy skin then sliced and served. The homemade sausage was even better when dipped in the clam broth mentioned above. Actually you could dip an old diaper in that sauce and it would be good.

For an entre I had the grilled short ribs with garlic glaze, and Dave had a daily special of fried fluke. They were both very good , but the fluke was outstanding. I love flan and their house-made version was tops. They also have very good esspresso, very much European in taste and thickness. The bartender, server, and owner couldn't have been nicer to us. I look forward to going back and sampling more of their menu. I hear this place is packed on weekend nights, and I believe it. Go during the week and sit at the bar. You meet more people and always have more fun at the bar, whether with a friend or your wife. My wife (jerseypammie)  doesn't drink, but will often sit at the bar for the socializing that goes on. You don't meet new people at a corner table. You can see their reasonably priced menu via the web site below.

Seabra marisqueira

87 Madison St
Newark, NJ 07105
(973) 465-1250

http://www.njdiningguide.net/Seabras/index.html

 

In Search of the best Italian Meatball

Who doesn't love a good Italian meatball? O.K. maybe a vegetarian, but someone who doesn't eat animal flesh has no business being on this blog. I have researched the art of making an exceptional meatball to the point of obsession. Without a doubt, the best meatball I have ever eaten was in the Italian neighborhood of Federal Hill in Providence, RI at a charming restaurant, "Sienna".   http://www.sienari.com/prov-home.html
Everything the six of had that night was exceptional but the Meatball appetizer was the stand out. It is described as follows on the menu:  Polpette Grande - $10

Extra large meatball, made from ground sirloin, veal & pork, topped with San Marzano marinara and a large scoop of Ricotta cheese. Garnished with Parmigiano-Reggiano cheese and fresh basil.

They arent' kidding when they say "extra large". This globe of deliciousness is the size of a babie's head, and much tastier (I would imagine). We all sampled it and our collective eyes rolled back in our sockets. Using the ingredients listed on the menu description as a guide, I have attempted to recreate at home, and have come close. Here's where I am now.
For the meatballs:
2 lbs. Ground Sirloin
2 lbs. Meat loaf mix (ground veal, pork & veal)
1 1/2 Eggs beaten
4-6 garlic finely diced sauted garlic cloves
1/2 cup of diced sauted onions
1/2 cup finely grated Locatelli Romano cheese
1/2 cup finely diced fresh parsley
Ground pepper to taste
Sea salt to taste
2 cups of stale Italian bread cut in to small pieces
3/4 cup of whole milk
Soak the bread pieces in the milk for 1/2 an hour (or until all milk is absorbed into bread, adding more if needed). Mix all ingredients completely together and form meatballs the size of a softball. You should get about 6 meatballs.  You can either bake the meatballs for a half hour at 350 degrees or you can brown them in batches in a pan or dutch oven in 1/ 2 inch of olive oil or bacon fat. Obviously the best flavor will be the bacon fat option.
Heat your homemade marinara sauce in  a large pot and add the meatballs. You will need enough sauce to cover them. Cook on simmer for a good hour, stirring carefully so as not to break the MB's. Serve in a wide bowl with the meatball, covered in sauce, a large spoon of whole milk ricotta on the top, and then grate some fresh parmigiano-reggiano over it all. I skip the basil, but a few fresh leaves add color to the dish.

Sienna's Polpette Grande
The combination of the ricotta, meatball and sauce is amazing. It is best shared as the MB is close to one pound, but I could easily consume it in its entirety. I bet you want a meatball now!

The "Old Fashion Cocktail"

This cold weather has been getting to me and there is a very nice remedy called the Old Fashion. I wouldn't dream of imbibing in one in the spring or summer (that's vodka season), but on chilly days like today it will warm you to your toes. It's difficult to get a properly made Old Fashion in restaurants or bars, but the following is considered by my friends to be the ideal;
In an old fashion glass put a 1/2 inch thick slice of orange, 2 stemless marachino cherries, 2 teaspoons of cherry juice, one teaspoon of splenda (or 1 1/2 of fine sugar), 3 good dashes of Angastura Bitters (sold in liquor stores), and a dash of seltzer.  With muddler (looks like a little baseball bat) mash the ingredients to a pulp. Fill the glass with ice. Fill to 1 inch from the top with good bourbon (I use Makers Mark). Add seltzer to the top, and mix with a spoon.
The Old Fashion was invented in the south during prohibition and it's original purpose was to hide the taste of the cheap hooch they were drinking. I have used cheap bourbon and it is much better with the good stuff. Enjoy

FIRST BLOG - - - Piast Meats and Rutts Hut

Welcome to my blog. I have followed numerous blogs for years and decided it was time to start my own. I spend a lot of time finding the best ethnic markets, good restaurants, wine shops, and other interesting things I think other people would appreciate.  I spent today in typical Jersey fashion. I went to Piast Meat and Provisions in Garfield for the first time, and was amazed by the crowds and the wonderful products. I was the only one in the store not speaking Polish. A link to their site...  http://www.piast.com/
I bought some fabulous kielbasa and black forest bacon which perfumed my car's interior with a spicy garlic smell on the way back home. There were  many other things in the deli counter that were unknown to me. I need to bring a native Polish person next time I go, so I know what the hell these good things are. I thank my friend "Big Dave" for turning me on to what will no doubt be another regular stop for me.
It was about 11:40 AM when I got out of there and realized I was only a few miles to Rutt's Hut and it was near enough to lunchtime. Of course I had the standard "2 rippers, bowl of all meat chile, well done fries, and a small birch beer."  I like saying the order in one rapid sentence and the Greek guys who own the joint never miss an item. This place is so Jersey! They haven't spent 10 cents fixing up the interior in the last 35 years I've been going there, and I hope they never do. When alone I always order and eat at the lower counter area, with a great assortment of fellow ripper-lovers; truck drivers, executives, and everything in between. While these guys are scarfing their rippers down, some out of town guy will approach the counter and ask for hot dog or chile dog and we will all snicker. They don't sell hot dogs, and God knows they don't sell chile dogs. You want a chile dog, you buy a ripper and a cup (or bowl) of all meat chile, and assemble it yourself. I have been there with the family and we will sit in the "restaurant". They could film a 1955 movie in this room and not have to change a thing. Some of the surly waitresses could easily kick your ass, but they bring the food out fairly quickly. Unfortunately, by the time the ripper makes it to the table it has deflated and isn't as good as when you get it from the counter.