Wednesday, January 9, 2019

Recipe-in-a-Flash: Dijon-Maple Chicken Sheet Pan Dinner

I have made this terrific dinner three times now for two reasons: one, because it is SO good and SO easy; and two, because I wanted to be sure it was blog-worthy. Oh, it is.

The recipe calls for a mix of drumsticks and bone-in chicken thighs, but you can of course, customize it if you are not a fan of say, drumsticks, etc. 

From the Pure Wow food editors, this one-tray meal comes together very quickly. The full recipe is below, but read on for just how simple it is: 
Prepped and ready to go (and pretty, too)!
Start with a mixture of soy sauce, Dijon, and maple syrup, and brush over chicken pieces (which you’ve seasoned with S and P and arranged on a parchment or foil-lined sheet pan). Toss cubed butternut squash, trimmed and halved Brussels sprouts in a bowl with olive oil, S and P, and fresh thyme. Spread the veggies in a single layer around the chicken, and bake for about 40 minutes. Add another 5 minutes after you brush more maple syrup and mustard on the chicken, and voila, dinner!

PS: I've installed a new "print" widget at the bottom of the post - please let me know if it works for you. Thanks!
Just out of the oven, beautifully crisped and caramelized.


Dijon-Maple Chicken with Brussels sprouts and Butternut Squash

Ingredients:

Olive oil spray (I used regular non-stick spray)
2 TB reduced-sodium soy sauce (I used regular soy sauce)
4 TB Dijon mustard - divided
3 TB pure maple syrup - divided
4 large bone-in chicken thighs (6-1/2 oz each), skin removed and fat trimmed
4 skinless chicken drumsticks (3-1/2 oz each)
Kosher salt and fresh ground black pepper
12 oz Brussels sprouts, trimmed and halved
12 oz butternut squash, peeled, seeded, and cut into 3/4” cubes (I used organic, pre-cubed squash from Costco)
6 sprigs fresh thyme
1-1/2 TB olive oil

Directions:
  1. Preheat oven to 425F. Line an 18x13” large rimmed sheet pan with foil or parchment paper. Spray with olive oil.
  2. In a small bowl, combine soy sauce, 3 TB of the mustard and 2 TB of the maple syrup.
  3. Season chicken all over with S and P, then arrange on prepared pan.
  4. In a large bowl, combine Brussels sprouts, butternut squash, thyme, and olive oil. Season with S and P. Arrange vegetables on prepared baking sheet in a single layer around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.
  5. Bake until the chicken is cooked through and the vegetables are tender about 40 minutes. Meanwhile, in a small bowl whisk together the remaining 1 TB each mustard and maple syrup.
  6. Brush the mustard-maple mixture over the chicken. Bake 5 minutes more until browned. Serve right away.

Saturday, January 5, 2019

Montclair's Zeugma Mediterranean Grill


I am not prone to gushing, but when I say “you need to get to this place,” believe me!

I was a guest at a press dinner (my meal was complimentary) a few weeks ago and visited Zeugma for the first time. They’ve been open over a year, and while I had seen clippings and heard chattering about it, somehow I never got there. This is  Mediterranean cuisine kicked up a notch. Read on for more details.

Executive Chef, Can Alp, who was born in Turkey, has designed a menu that blends middle Eastern dishes with European influences. For instance, his delicious “muhammara” is made with a sweet pumpkin puree instead of the usual red peppers and has a slightly spicy finish.
Beet Heaven

In his “beet heaven” dish, he takes labneh, the creamy yogurt spread popular now at many restaurants, and adds organic baby beets and lemon for a wonderfully bright and flavorful dish. 

Rip a piece of his homemade pita bread to drag through the “sauced eggplant,” redolent with green peppers, onion, and garlic, and you’ll be in heaven.
Turkish Dumplings

I could have made a meal of the “manti,” and the “borrek,” two dishes I was not familiar with. Manti are terrific little Turkish dumplings stuffed with shiitake mushrooms in yogurt sauce, and drizzled with paprika oil and parsley oil. Chef Alp rolls pastry and stuffs them with spinach and feta to create the delicate borrek. 
Borrek

Not to be missed if you are a fan of grilled octopus is Zuegma’s version. A hearty serving with grilled zucchini topped with roasted pumpkin seeds, roasted cherry tomatoes, and a fabulous Kalamata olive dressing. 

Looking for a salad but something a bit different? Try the Roasted Artichoke and Kale Salad and you won’t be disappointed. A beautifully composed dish of baby arugula, artichokes, kale, mixed greens, cucumbers, cherry tomatoes, sunflower seeds, blended together with a light lemon balsamic dressing.
Roasted Artichoke and Kale Salad


For my entree, I chose the grilled lamb chops. Although they were cooked slightly more than my requested medium-rare, they were seasoned perfectly, and served with a delicious black garlic roasted eggplant puree, a bit of harissa sauce, and a delightful side of fresh mint, arugula and parsley.

Chef Alp does double duty as Zeugma’s pastry chef, and wowed us with what’s known as “Z-Chef Special.” You can definitely see how his experience in Paris has influenced him here. He takes delicate French meringue, whips pastry cream with strawberries, and plates it on a gorgeous lake of raspberry sauce. 

As if that wasn’t enough, he brought us a delectable warm, dark chocolate fudge brownie topped with pistachio gelato and crushed pistachio. And then, the pièce de résistance a beautiful poached pear soaked in a spiced red wine with “floss” halvah, vanilla bean gelato, in a sangria reduction! Magnifique!

I loved that much of Zeugma’s menu is designed for sharing. Take advantage of the menu sections labeled “mezzes” (small appetizers) and “in the middle,” (slightly larger plates) and craft your very own Mediterranean feast.

To re-confirm my original sentiment of “Get yourself to this place!” a couple of weeks later I went back anonymously. And I’m happy to report that the food and service were just as good as I originally experienced. 

Zeugma is BYO but is also a retailer for California’s Domenico Winery, selling both full and half bottles (no wine by the glass).

They are open for lunch Monday-Friday, dinner every day, and brunch Saturday and Sunday.

Zeugma Mediterranean Grill
44 South Park Street
Montclair
973-744-0074

Hours and menu items subject to change.

Monday, December 31, 2018

Cheers for a New Year!


Thank you for reading and following The Cook's Tour this year. May 2019 bring you good health, happiness, and of course, wonderful food and travel adventures!





Friday, December 14, 2018

Soft Gingerbread Crinkle Cookies

Just in time for the winter holidays comes this luscious little cookie. If you’re a fan of traditional gingerbread, you’re going to love these. They are basically all the things you love about gingerbread but in cookie form — cinnamon, ginger (duh…), cloves, molasses, brown sugar, all ingredients common to gingerbread.  However, this recipe (from Girl vs Dough) kicks it up a notch by rolling the dough in two kinds of sugar before baking, which lends a bit more sweetness to the gingery bite. The sugar melts into the dough during baking giving the cookies the crinkle effect. 

But what I love most about these cookies is their texture — soft and chewy. I ate one right out of the oven (quality control!) and it was wonderful. Another plus is their size. I am not a fan of oversized cookies so I love that these are two bite gems.

It's an easy and fast recipe to put together, but the dough needs to sit for at least an hour (and up to overnight) before baking so plan ahead. 

Pre-baking
Definitely add these to your holiday baking list.


Coming soon, a recap of our recent trip to Portugal!

Ridiculously Soft Gingerbread Crinkle Cookies

Ingredients:
  • 3 C all-purpose flour
  • 1 TB cinnamon
  • 1 TB ground ginger
  • 1 t baking soda
  • 1/2 t cloves
  • 1/2 t salt
  • 1 C (2 sticks) unsalted butter, softened and cubed
  • 1 egg
  • 3/4 C molasses (rich taste or robust, not blackstrap)
  • 2 TB milk
  • 1/2 C granulated sugar
  • 1/2 C powdered sugar
Directions:
  • In a large bowl, whisk flour, cinnamon, ginger, baking soda, cloves, and salt to combine. In a separate large bowl using electric hand mixer or in bowl of a stand mixer with paddle attachment, beat butter and brown sugar on high speed for 2 minutes until smooth and light. On low speed, stir in egg, then molasses, then milk. Mixture will be slightly lumpy, this is OK.
  • Slow stir dry ingredients into wet ingredients until just combined. Cover bowl and refrigerate dough one hour or up to overnight.
  • Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Shape dough into 1-inch balls, roll each ball in granulated sugar, then in powdered sugar, until well-coated. Transfer to prepared baking sheet, spacing dough at least 2 inches apart.
  • Bake 9-11 minutes until edges of cookie are just set. Cool cookies 5 minutes on baking sheets, then transfer to cooling rack to cool completely. 
Yield: approximately 30-40 cookies

A few tips to take into consideration:
1. Be sure to refrigerate the dough for at least 1 hour. When the dough is freshly mixed, it’s very soft, and if you get too hasty and bake it right away, it’s more likely to spread thin in the oven. The refrigeration helps not only with shaping but with dough stability in the oven, so the cookies bake with more height in the centers, ensuring that softness.
2. Don’t overbake the cookies! Take them out of the oven as soon as the edges are set. The centers might be a little underbaked at first, but they’ll continue to bake a bit as the cookies cool on the cookie sheet and the end result will be ridiculously soft, as previously explained.
3. Be liberal with the powdered sugar coating. The more powdered sugar on the cookie dough ball before baking, the more of it will be retained after baking. Unlike traditional crinkle cookies, some of the powdered sugar on these cookies will dissolve during baking, but there’s still enough of it that stays bright white to give them that classic crinkle cookie vibe.
4. Look for “robust” or “rich taste” molasses and use that in this recipe. If you can’t find it, light molasses (sometimes just labeled “molasses”) works, too. I don’t recommend blackstrap molasses for this recipe, as it’s less sweet.

Recipe credit: Girl versus Dough

Eat well, stay warm, be happy!

Tuesday, November 20, 2018

Anthony's Cheesecake - Bloomfield, NJ

What started out as a small neighborhood bakery specializing in cheesecake has blossomed into a community-gathering destination for seekers of homemade comfort food—for breakfast, lunch, and dinner. The team behind Anthony’s Cheesecake, in Bloomfield, NJ, believes in utilizing local suppliers, changing the menu weekly, and making customers feel right at home.
A couple of weeks ago, this writer was invited to a small media dinner (my meal was complimentary) to sample a wide range of menu items. Owners Anthony Lauro and Philip Byrne warmly greeted us, and encouraged us to order off the menu so we could get a good feel for their culinary chops.
We jumped right in with a delicious broccoli rabe, ricotta, and sausage pie (quiche, Italian style—shown at top). A flaky pie crust (a given at a bakery!) stuffed high with hot and sweet sausage, ricotta and mozzarella, and of course, sautéed broccoli rabe—the table clamored to scoop up every morsel. Along with the pie, we got the empanadas platter topped with a cilantro pesto. With fragrant ground beef inside another flaky crust, you could not go wrong with either of these appetizers.
Empanadas
Flounder Oreganata
Not realizing the size of entrees at Anthony’s, we each ordered a separate dinner. As a group, we were overwhelmed by the generous portions. I ordered the flounder oreganata, baked with lemon, fresh herbs, and white wine. The fish was delicate and flavorful. 
With Thanksgiving on the brain, another guest could not resist ordering the carved turkey over a savory waffle (made from stuffing!). Yes—the genius hack here is that they actually make a waffle out of their homemade stuffing acting as a mini Thanksgiving on a plate. The turkey is topped with buttermilk mashed potatoes, and gravy, and served with cranberry relish. If you’re craving Thanksgiving flavors now, head to Anthony’s.
Chicken and Waffles
Rigatoni Calabrese
One of my other dining companions raved about the buttermilk chicken and waffles, a Southern classic that’s popping up all over. Anthony’s version includes crisp bacon, melted cheese, roasted pears, and a drizzle of maple syrup. 
Yet another group favorite was rigatoni Calabrese with crisp prosciutto and burrata. They had me at “crisp prosciutto and burrata,” but the addition of a sliced egg and melted mozzarella sealed the deal.
Cheesecake
And then came dessert! Of course, at a restaurant that got its start as a cheesecake bakery, you would expect great cheesecake (the ricotta cheesecake won my heart). What I didn’t expect was a fabulous flan, a delectable coconut layer cake, and several other non-cheesecake desserts.
Anthony and Philip are home-taught cooks who love taking their favorite childhood recipes and turning them into new restaurant classics. Anthony opened a small diner (The Lunch Box) in Bloomfield in 1996, and it is still in operation today. Running two operations keeps them incredibly busy but they love what they do—from welcoming new friends to their cafe, to creating new cheesecake flavors, to enthusiastically participating in fundraisers for local schools. Stop by Anthony’s for breakfast, brunch, lunch or a full-on dinner. And don’t forget to order dessert!
71 Washington Street
Bloomfield, NJ
973-415-8885
BYO
Hours
  • Thursday: 11 a.m. to 9 p.m.
  • Friday and Saturday: 9 a.m. to 9 p.m.
  • Sunday: 9 a.m. to 4 p.m.
  • Open Thanksgiving Day until 12 noon.
Hours are subject to change.
All content, including photographs, are the property of The Cook's Tour. No reproduction without express permission. Thank you.

Sunday, November 18, 2018

Flavors of France

I fell in love with Paris on my first visit about 20 years ago. Having just returned from my second visit, I can absolutely say “I’m still in love!” Yes, it’s crowded with tourists; and yes, the streets are clogged with traffic. BUT, the museums, the architecture, the parks, the FOOD, the WINE! Heck, even the bridges are gorgeous — adorned with fabulous statues (see photo at end of story).

We started our two week journey in the south of France, also known as Provence. We signed up to judge the first Kansas City BBQ Society-sanctioned stand alone contest in France, the Bataille Sur la Sorgue (Battle on the River). The competition was held in beautiful L’Isle-Sur-la-Sorgue, a small village famous for it’s bi-annual antiques market. We rented an AirBnB in the center of town, within walking distance of wine shops, boulangeries, and other assorted shops. I loved going downstairs every morning to buy a fabulous Brioche Sucre (for moi) and a savory tart (for Monsieur B) from a lovely bakery a few doors from our apartment.
Brioche Sucre and Savory Tart
One day, we took a full-day tour of the Rhone wine region, stopping at 3-4 wineries to sample their wares. Hiring a driver is definitely the way to go so you can just enjoy the gorgeous vistas and not worry about too much wine intake! 

We judged the BBQ competition on the last day in L’Isle. The weather was not ideal for outdoor activities, as the mistral (wind) was quite strong, but the cook teams did their best. The organizers signed 27 teams for their first event, and by all measures, it was a success with plans already in the works for 2019. 

The vineyards of Châteauneuf-de-Pape
The next day we drove to Avignon for two nights in the medieval city on the Rhone River. My main interest in visiting Avignon was to see the Papal Palace, the seat of western Christianity during the 14th century. The huge complex (once a fortress) is one of the most important buildings in Europe. It was a cold and rainy day when we visited, which only made the palace seem all the more gothic. Visitors can opt for a sort of virtual reality tour by using a “histopad,” the palace’s version of an iPad which provides a 3-D look inside the palace as it was when the Popes ruled from there. It was really a very unique and interesting way to bring history to life.

Other than the Palace des Papes, I’m afraid there is not much else to see or do in Avignon. However, there is an outstanding restaurant which I would make a special trip for if I were in the area. Restaurant Fou de FaFa, tucked away on a side street, was the dining highlight of our trip. With only about 10 tables, soft lighting, quiet jazz in the background, and gracious service provided by Antonia (co-owner with her chef-husband, Russell), you feel as though you are having dinner in their home. And the outstanding food just puts the entire evening over the top. I began with a velvety Pumpkin Butternut Squash Soup, followed by a Filet of Iberian Pork with a Cider and Apple Jus, accompanied by Stir-fried Vegetables, and Mashed Potatoes. The pork was incredibly juicy, tender, and flavorful - probably the best pork I’ve ever had. My dining companions were equally happy with their selections, including a terrific Chateauneuf-de-Pape. We all shared the  luscious Dark Chocolate and Vanilla Cake for dessert. You felt so welcome in the beautiful space Antonia and Russell have created that you never wanted to leave. But, alas, we had to because the next day we were off to Paris!
Pumpkin Butternut Squash Soup
Filet of Iberian Pork
Dark Chocolate and Vanilla Cake

The high speed train whisked us to Paris in just under three hours and we made our way to our B&B for the next 5 days. On the recommendation of friends, we chose to stay in the Marais district rather than in more touristy areas, and it was a wise choice. Although not walking distance to many of the major Paris sights, the abundance of great neighborhood restaurants and shops made it worth the extra Uber or Metro rides. 

After getting settled in and a short nap, it was time for dinner. Our B&B host recommended a small bistro around the corner: L’Aller Retour, known for great steaks and a solid wine list. Our host was right. Our first Paris meal of Steak Frites was perfect. In fact, we so enjoyed our dinner here that we chose it for our farewell-to-Paris meal, too!
Steak Frites
The next day we were off for a small group tour of Versailles. It was a picture-perfect day to visit the palace. Our small group tour turned out to be very small - just the two of us and our guide. We booked through localers.com and our guide, Abby, was terrific. She picked us up at our B&B and whisked us via the Metro to arrive at Versailles about an hour later. Built in 1623 as a hunting lodge by Louis XIII, it is quite magnificent. We only had about three hours onsite and, while we certainly saw the highlights, you could easily spend an entire day or two here, especially if you’d like to take advantage of the gardens, restaurants, the rowboats, and visiting Marie Antoinette’s private apartments. It’s a spectacular property and an incredible window into how the French aristocracy of that era lived. 
Versailles

Laduree macarons
As an aside, there is an outpost of the famed Laduree macaron patisserie at the palace, and I could not pass that up. I bought a little pack of eight assorted macarons and judiciously ate them throughout our week. They were absolute heaven. 

On Wednesday and Sunday mornings, there is a huge open air market near the Bastille. Given our interest in food, our B&B host recommended it. Wow! The vast varieties of gorgeous produce, beautiful fresh fish, charcuterie, breads, and pastries. Oh my! We were in our glory. If we lived in Paris, we would shop there every week. 
Gorgeous produce at the market

Paris is full of incredible art - in museums, such as the Musee Rodin (my favorite), the Musee d’Orsay (chock full of the great Impressionist paintings), and of course, the Louvre. But the city itself is spectacular. Magnificent sculptures anchor their bridges, fabulous parks and gardens are everywhere. On Sunday afternoon, after visiting the Musee d’Orsay, we wandered through the Tuileries and found ourselves at the outdoor cafe. We managed to score a table and ordered a wonderful little lunch of Ceasar salad, bread, and wine (what more do you need?). I was in awe of the many French families, couples, friends, just whiling away a gorgeous Sunday afternoon in the park (and maybe just a bit jealous - the French know how to live!). 
Rodin's The Thinker
No trip to Paris would be complete with visiting Tour d’Eiffel. We thought it would be nice to see the city at sunset from high up and it did not disappoint. Be forewarned, even with timed entry tickets, it takes quite awhile to actually get into the tower. They take security very seriously and everyone entering must go through wanding, bag checks, etc. Once you pass through the security check, they herd you into tiny elevators to go to  the top. We bought “priority summit” tickets so we could have a drink at the advertised champagne bar and toast the City of Light, but we were disappointed to discover that the “bar” is really nothing more than a service window where you would order a champagne and then try to drink it as the crowds jostle you. We passed. But the tower is an engineering marvel and the views are magnificent so you should definitely go!
Tour d'Eiffel

You may be surprised to read that two of our favorite meals in Paris were not French. Two couples from Australia who were also staying at our B&B recommended Suan Thai (best Thai food I’ve ever had), and then we just happened upon a terrific Italian bistro (La Paulette - no web site), where we shared a divine charcuterie plate and a luxurious porcini risotto. 

And now for something completely different: my husband really wanted to visit the Moulin Rouge to see where the artist, Henri de Toulouse- Lautrec, sat and chronicled life in the late 1800s. We ordered tickets for the dinner show one evening during our stay. I wasn’t sure what to expect. My knowledge of the cabaret was limited to the famous “can-can” dance I’ve seen in old movies and TV shows. We treated ourselves to VIP tickets and after an Uber ride to the Montmartre district, we were escorted to our balcony table overlooking the stage. I must say, the dinner and service were very good! The show was non-stop dancing and singing for 90 minutes. Some of the numbers were a little hokey, but the can-can dance lived up to the hype. It was a very enjoyable evening, but it’s one of those “once-in-a-lifetime” things (no need to go again).
Magnificent gargoyles at Notre Dame
It was a fantastic visit to a truly beautiful country. So much more to see and do there, that I’m already thinking about future trips (Normandy? Alsace?). 

I can’t believe that Thanksgiving is only a few days away, heralding in the start of the holiday season. Wishing you and yours a lovely Thanksgiving!

Eat well, stay warm, be happy!



All content and photos are property of The Cook's Tour. No reproduction of any kind without express permission.




Saturday, October 27, 2018

Kimchi Mama Expands in North Jersey

Seafood Bibimbap Bowl
Tooling around Caldwell in mid-August, I noticed that a new restaurant had seemingly sprung up overnight in a small row of stores on busy Bloomfield Avenue. Kimchi Mama, owned by Leslie Newport and her family, offers traditional, slightly kicked up a notch, delicious Korean cuisine.

Leslie’s stepfather, Pyung Ho Hwang, a chef for 20 years went to culinary school near Seoul; but interestingly, he went to culinary school to master western food because he already knew how to make Korean food. Leslie explained that food is such a big part of Korean culture that you learn from your family. When he got to the United States, he realized that everybody wanted him to make Korean food, not American food. He worked as head chef in various restaurants in Bergen county, while Leslie’s mother, Seung Ae Hwang, is an entrepreneur, who has owned other restaurants.

Leslie grew up in Florida, where she worked in the hospitality industry and social media marketing. When Leslie’s mom opened the original Kimchi Mama in Fair Lawn, she asked Leslie to join her. The first Kimchi Mama opened in Fair Lawn about three years ago.
Glass Noodles

I asked Leslie how they chose Fair Lawn and Caldwell for their first two restaurants, as Korean food is not that well known in those areas. She said that was precisely why those cities work so well. It would be easy to open this type of establishment in, say, Edgewater or Fort Lee, areas more akin to this type of cuisine.

Their mission is to make Korean food accessible, easy, and less intimidating to people who have little or no experience with it. They designed the menu accordingly. Even though all of their recipes are traditional, everything is geared toward making itvery user-friendly. In the beginning, they needed to spend some time explaining the food, both to staff and customers, which sauce goes with which dish, and how you don’t dump the rice in because it will soak up all the broth. 

One big misconception people have around Korean food is that it’s all spicy. It’s not. Everything can be customized because they make everything to order. This is not conveyer belt food. They start the cooking process when the customer orders, and all the produce, protein, etc., is brought in fresh and whole and broken down on-site. Leslie’s stepfather makes all of the sauces and kimchi in Fair Lawn and  it comes to the Caldwell location fresh every day.

They’ve had a great reception in Caldwell (which has been open for about 6 months). In addition to the food just being downright delicious, people have become aware of the many health benefits of Korean food, such as kimchi (a traditional side dish of fermented vegetables), which has gained immense popularity in recent months. For instance, on trendy menus you’ll see kimchi hot dogs or kimchi fried rice. Korean food is at the forefront of Asian cuisine now so Kimchi Mama’s timing is right on.
Dumpling Soup

On my first visit for lunch, I fell in love with their miso soup. Unlike any other I’ve had in various Asian restaurants where it’s usually a thin, bland, watery consistency, this was thick and fragrant and absolutely addictive. More, please!

Another hit were the dumplings - both the vegetable and the beef fillings were delicious, tucked into a very light and crispy dough.

When we went back for dinner, we ordered the Korean Dumpling Soup (homemade beef bone marrow broth topped with more of those great veggie dumplings!), the spicy pork Bibimbap, and wonderful a stir-fried chicken (bokkeum). Everything was terrific! Tip: if you go and plan on enjoying beer or wine with your meal, bring your own glasses. Kimchi Mama only has plastic cups.

Leslie and her parents want people to know that family is everything to them. They make their customers feel like they are dining in their home, and their employees go the extra mile to make everyone welcome. 

In the future, they might offer tastings, or hands-on classes to teach people how to make kimchi. But for now, they are laser-focused on customer service, food quality, and spreading awareness about the deliciousness and health quality of their food. 

Just as I was putting this article to bed, I got a note from Leslie letting me know they’ve just opened their third location in Palisades Park, a full sit-down restaurant. Caldwell and Fair Lawn are set up more for takeout and delivery with minimal seating. The Kimchi Mama empire is growing!


691 Bloomfield Avenue
Caldwell 
973-228-4371
Closed Monday
Tuesday-Thursday: 11am-9pm
Friday-Saturday: 11am-9:30pm
Sunday: 12pm-9pm

7-09 Fair Lawn Avenue
Fair Lawn
201-703-2905
Closed Monday
Tuesday-Saturday: 11am-9:30pm
Sunday: 12pm-9pm

280 Broad Avenue
Palisades Park
201-585-1083
Call for hours