BERGEN REVIEW MEDIA HIGHEST RATED RESTAURANTS THIS YEAR

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Latour's
Ridgewood, NJ
(201) 445-5056
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Oceanos
Fair Lawn, NJ
(201) 796-0546
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Cafe Panache_
Ramsey,NJ
(201) 934-0030
il Villaggio
Carlstadt,NJ
(201) 934-0030

Food Trends 

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​A New Crop of Plant-Based Foods

​Sales of foods and beverages positioned as plant-based reached $5.6 billion in multi-outlet, specialty, and natural channels, up 29% for the year ended Dec. 27, 2020, according to SPINS.
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​17 High-Protein Sandwiches That Will Actually Keep You Full

​They're easy to make and totally satisfying. Learn More
​The pandemic has transformed Americans’ relationship with food, and we’ll see this reality come into focus in 2021 as we prioritize eating plans that are simpler and more sustainable for ourselves, our communities, and the planet.
​ Learn More
Alpha Foods Steakless Ranchero Burrito | 100% Plant-Based Protein | Dairy Free | Vegan Meat Substitute​
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Gatherings: The social equivalent of soul food, cozy home gatherings and small-group entertainments are drawing us closer – to simple pleasures and to each other.
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​Thrive market offers food as it should be: made of real ingredients, safe for the environment, fairly priced, created for your needs, and delicious. Choose a FREE gift, up to $24 value, when you purchase a Thrive Market membership
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OUR SELECTED RESTAURANTS THAT MEET OUR HIGH CRITERIA, AND HAVE THE HIGHEST
CROWD-SOURCE REVIEWS ON VARIOUS WEBSITES 

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​It brings to Bergen County’s tony northeast a level of New American food and drink not previously available there. Count on compelling salads, soups and seafood, gratifying meat and fowl, and attentive service in a relaxed, comfortable dining room, bar and seasonal fire-pit patio.
Molos Restaurant, is a Greek and Mediterranean inspired Seafood Restaurant located on the Hudson River. The floor to ceiling windows on this two-story restaurant overlook the New York City Skyline. Signature dishes include the whole fish, which is displayed in our fish market, and saganaki flame served tableside.
When it comes to one of the best Italian restaurants in bergen county NJ, Il Villagio can surely deliver.
​Experience an evening at Il Villaggio, one of the most authentic Italian restaurants in Carlstadt NJ. As one of the best restaurants in Carlstadt, their beautiful decor promises a comfortable and relaxing dining experience. Enjoy the most beautifully prepared dishes, presented by the expert chefs at this, one of the top restaurants in Carlstadt New Jersey. When you view the photos of Il Villaggio, you’ll start to experience one of the most popular Carlstadt NJ restaurants for yourself.

NANNI RISTORANTE IN ROCHELLE PARK

Nanni Ristorante in Rochelle Park successfully combines Old World charm and dependability with exciting cuisine and an array of specials sure to please the palate.
Locals rave about their Veal shank, the ressotos, Beef braciole & the Saltimbocca Alla Romana. Two of the Pasta favorites are 
the Rigatoni Calabrese & the Penne Amatriciana. What is the best thing people get from their experience here at Nanni's restaurant? Well,  besides the great italian cuisine? It would be the great service the comfortable ambiance & the drinks are excellent for the price. Says Manny the maître d/manager.  
When it comes to dining at Biagio’s it's all in the family. Under the creative lens of Chef Jimmy Perides, this family-owned and operated restaurant in Bergen County NJ has come to see its home-style Italian classics served right alongside fresh and contemporary daily specials.

Biagio's newly renovated main dining room and adjacent wine room, both with terracotta-colored walls and glowing fireplaces, provide the warmth of family-style dining without sacrificing the excitement of a bustling bistro.
Ventanas Restaurant:  Restaurateur Alexander Duran of Son Cubano and culinary titan Chef David Burke bring modern American-Asian-Cuban fare to Fort Lee, New Jersey
A place to lose yourself in the view or reflect upon good times with friends and family. 
Established in 1981, the Saddle River Inn is part of the William Packard Estate now known as Barnstable Court. As early as 1840 The Inn was operating as a sawmill and basket weaving factory. Hans and Imelda Egg opened the Saddle River Inn in 1981 and set a standard in fine dining French. In January of 2013 Jamie Knott and David Madison bought the business and continue the tradition.
Locally-grown and foraged cuisine with authentic & vibrant Italian influences. ​Felina offers a refreshingly unique Italian restaurant experience. ​
EXECUTIVE CHEF ADAM WEISS IS A TWO TIME ULTIMATE CHEF BERGEN COUNTY WINNER, AND BRINGS HIS TALENTS TO AN ECLECTIC MENU OF SMALL BITES, SHARE PLATES, SALADS, SANDWICHES AND ENTREES. LOCATED RIGHT NEXT DOOR TO THE GLEN ROCK TRAIN STATION, THE DECOR PAYS HOMAGE TO THE RAILROAD, AND FEATURES A VINTAGE FEEL OF RECLAIMED WOOD AND EXPOSED BRICK. COME ENJOY OUR CURATED SELECTION OF 20 CRAFT BEERS ON TAP, AND OUR DELICIOUS FOOD MENU TODAY.
In Napoli Restaurant opened to customers in 1984, serving the best southern Italian food.The steak, seafood and pasta have since achieved recognition beyond the immediate vicinity.Located just minutes from New York City by the George Washington Bridge side of New Jersey,it serves mostly people in New York and New Jersey.
We offer spacious and luxurious dining and bar facilities with free parking,as well as banqueting with capacity for 140 guests.
In addition, we cater fully at homes, offices and rented spaces.
Encounter creative and inspired authentic Italian dishes at what has become one of the most popular Bergen County NJ Italian restaurants. When you visit Savini, you’ll experience what is known as one of the absolute best Bergen County New Jersey Italian restaurants.

St. Eve's Restaurant

Serving artfully prepared meat, fish, vegetarian selections, and pastas made in house to Ho-Ho-Kus, Ridgewood, Wyckoff, Allendale and surrounding towns in Bergen County, NJ.
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Truly one of the best restaurants in New Jersey. Sanzari's New Bridge Inn is working hard to be the top restaurant in Bergen County!
Sanzari’s New Bridge Inn is a place with something for just about everyone.  Our menu is generally centered around fine Italian cuisine, however we do have mainstays and specials that are Mediterranean, Asian and even Spanish inspired.  We offer a Bergen County fine dining experience that is relaxed enough for the entire family.  (and yes, kids are always welcome.) 

​7 Healthy Foods for Better Life

Healthy foods are beneficial foods packed with protein, omega-3 fatty acids, and antioxidants that can be added to your diet for better immunity system, a clearer head, and a happier and longer life. 

6 Best Drinks for Your Health 

​Not including water, here are the best top 6 beverages that combine hydration with incredible health benefits!

​
  • Quinoa Salad 
  • Southwest Chicken Salad
  • Peach Avocado Salad 
  • Asian Sesame Chicken Salad
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Southwest Quinoa Salad (Vegan & GF)​

By Aysegul Sanford
This Southwest Quinoa Salad with Chili Lime Dressing is a colorful and crunchy grain salad speckled with black beans, corn, avocado and cilantro that easily feeds a crowd. It’s a filling salad bowl that can be made-ahead to enjoy for a light lunch throughout the week or served (warm or cold) as the perfect side dish at your next get-together.
For The Quinoa:
  • 1 cup uncooked white red, or tri-color quinoa, rinsed thoroughly
  • 2 cups water
  • Pinch of salt
For The Chili Lime Vinaigrette
  • ¼ cup olive oil
  • 1 tablespoon lime zest
  • 4 tablespoons lime juice freshly squeezed
  • 2 cloves of garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon honey or maple syrup for a vegan salad
For The Salad:
  • 2 15 oz. cans black beans, drained and rinsed
  • 1 10 oz cans (small can) of whole kernel corn, drained and rinsed
  • 1 red bell pepper cored and chopped
  • 1 yellow bell pepper cored and chopped
  • 1 jalapeno deseeded and chopped
  • 1 cup cherry tomatoes rinsed and chopped
  • 4 stalks of scallions chopped
  • ¼ cup of red onion chopped
  • 1 ripened avocado cut into cubes
  • 1 cup cilantro chopped (optional)
A Few Helpful Tips For The Best Quinoa Salad:
  • Need a different way of cooking quinoa? Try my foolproof recipes for Microwave Quinoa or Rice Cooker Quinoa.
  • Rinse the quinoa. Quinoa has a bitter outer layer called saponin that can be washed away by rinsing the quinoa under cool running water. Simply place in a fine-mesh sieve and rinse for 1-2 minutes. To save you a step, certain manufacturers sell pre-rinsed quinoa – just look for the note on the package
  • Add a bit of smokey flavor. When making the vinaigrette, substitute the chili powder for an equal amount of sweet smoked paprika instead.
  • Toss the ingredients and dressing with the quinoa while still warm. Warm quinoa soaks up the dressing much more efficiently and warms up the remaining ingredients so that they can soak up more of the dressing, too! Allow the mixed salad to cool for a few minutes and then add the finishing touch of the avocado and cilantro. Serve it warm, room temperature or chill it down in the fridge for a cold quinoa salad.
  • Make Ahead Instructions: I actually like to make it one day in advance, cover it and store it in the fridge overnight. The quinoa soaks up more of that delicious dressing while all the other ingredients have a better chance to blend together with an overnight rest.
  • To Store: As long as it is stored in an airtight container, this quinoa salad will last for up to 5 days in the fridge.
Instructions
  • To cook the quinoa*: Place quinoa in a saucepan and cover with water over medium-high heat. Add in a pinch of salt. Put the lid on, bring it to a boil, and let it simmer for 14-15 minutes. Turn the heat off and let it rest for 10 minutes and then fluff it with a fork.
  • To make the chili-lime dressing: Place olive oil, lime zest, lime juice, garlic, ground cumin, chili powder, salt, and honey in a small jar, put the lid on, and give it a vigorous shake.
  • To Make the Salad: Place black beans, corn, bell pepper, jalapeno, cherry tomatoes, scallions, and red onion in a large salad bowl. Add in the cooked quinoa, cubed avocado, and chopped cilantro. Drizzle it with the dressing. Give it a gentle toss. 
  • Serve.

Southwest Chicken Salad with Creamy Avocado Dressing

by: AYSEGUL SANFORD
This Southwest Chicken Salad recipe is a colorful mix of leafy salad greens (or romaine lettuce), black beans, corn, and peppers that are topped with leftover, rotisserie, or grilled chopped chicken and tossed in a creamy avocado cilantro lime dressing. It’s a balanced mix of fresh and pantry ingredients for a flavorful Southwestern-inspired gluten-free weeknight salad recipe.
Ingredients
​For The Chicken:
  • 1 ½ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 6 tablespoons olive oil
  • 3 bone-in chicken breasts (14-15 oz each), patted dry
 
For the Salad:
  • 6 cups leafy salad greens or romaine lettuce rinsed and spin-dried
  • 1 15-oz black beans, drained and rinsed
  • 1 15 oz. of corn, drained and rinsed
  • 3 mini peppers rinsed and thinly sliced
  • 1 jalapeno pepper seeded or not – based on your heat preference – sliced thinly
  • 4 scallions sliced thinly – both white and green parts
  • 1 cup cherry tomatoes washed and sliced
  • 1 cup fresh cilantro leaves rinsed (optional)
  • ½ cup cheddar cheese shredded
  • 1 cup of Creamy Avocado Cilantro Lime Dressing
Serves 4
Instructions
  • To cook the chicken: Preheat the oven to 425 degrees F. Mix salt, pepper, paprika, ground cumin in a small bowl. Drizzle chicken with olive oil and sprinkle with the spice mixture on both sides. Place it on a sheet pan and roast for 30-35 minutes or until it registers 165 degrees F when a thermometer inserted in the middle of a breast. Remove from the oven and set it aside to cool for 10 minutes.
  • To assemble the salad: Place salad greens, black beans, corn, peppers, jalapeno pepper, scallions, tomatoes, and cilantro in a large salad bowl. 
  • Drizzle it with the creamy avocado dressing. Give it a gentle toss to make sure that everything is thoroughly mixed.
  • Cut the now-cooked and rested chicken in small cubes (or slices) and add it in the salad. 
  • Sprinkle with shredded cheddar cheese and serve.

Vegan Peach Avocado Salad

About this Peach Avocado Recipe:I think this is one of those salads that you would find in a fancy restaurant’s menu. Yes, fresh peaches, cucumbers, and avocados are the main characters in the salad, but what makes this salad “fancy restaurant quality” is the dressing. Spices like coriander and cumin mixed in with extra virgin olive oil, Serrano chile, lemon juice and fresh herbs bring the peaches and avocados alive. And once it is sprinkled with toasted pumpkin and sesame seeds, you get to experience a little bit of sweet, sour, salty, crunchy, refreshing and hot with every bite.
I do not know you, but I do not think that a salad can get better than that.
Fresh yellow peaches, Persian cucumber, and avocados flavored with a simple dressing made with coriander, cumin, fresh herbs, and olive oil. With all the layers and layers of flavors, you will experience a little bit of sweet, sour, salty, hot, crunchy, and refreshing with every bite.
Ingredients
  • 1/3 cup raw pumpkin seeds
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ cup extra virgin olive oil
  • 1 serrano chile seeds removed and chopped
  • 3 tablespoons fresh cilantro chopped
  • 3 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice freshly squeezed
  • ½ teaspoon kosher salt
  • 4 medium size yellow peaches sliced with the skin on
  • 2 Persian cucumbers sliced thinly
  • 1 ripe avocado cut into small cubes
  • 1 tablespoon sesame seeds toasted
    SERVES 4 
Instructions
  • Place pumpkin seeds in a non-stick skillet. Toast in medium heat, stirring frequently, until golden brown, 5-7 minutes. Set aside to cool.
  • In a large salad bowl, mix together coriander, cumin, olive oil, Serrano chile, cilantro, parsley, lemon juice, and salt.
  • Add in the peaches, cucumbers, and avocado. Gently toss to ensure that peaches, cucumbers and avocados are coated with the dressing and herbs.
  • Sprinkle with pumpkin and sesame seeds.
  • Give it a taste and season with more salt, if necessary.
  • Serve immediately.

Asian Sesame Chicken Salad Recipe

By Aysegul Sanford
This Asian Sesame Chicken Salad is a great way to secretly pack your family’s diet with a ton of vegetables. Hearty cabbage and greens are topped off with cooked chicken and crunchy almonds, then tossed in an Asian sesame ginger dressing. This scrumptious dish is a meal-worthy weeknight salad.
Ingredients
For the chicken:
  • 2 bone-in chicken breasts (12-13 oz each)
  • 4 teaspoons vegetable oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
​For the salad:
  • 4 cups green cabbage, shredded (1/2 head)
  • 2 cups red cabbage, shredded (1/4 head)
  • 1 medium-size carrot (½ cup, shredded)
  • 2 cups romaine lettuce or curly salad greens, shredded (1 medium head)
  • 1 cup edamame beans shelled
  • 1 tablespoon sesame seeds
  • 3 tablespoons sliced almonds
  • 3 tangerines peeled and sliced
  • 3 tablespoons fresh cilantro chopped
​For the salad dressing:
  • 3 tablespoons natural almond or peanut butter, (unsweetened/unsalted)
  • 2 tablespoons honey
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 clove of garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon chili pepper sauce I used Sriracha – optional
  • 1/4 teaspoon coarse sea salt
PREP TIME  20 Mins                                  COOK TIME 35 minutes                        TOTAL TIME 55 Mins                                 SERVES 4 
​Instructions
  • To Roast The Chicken: Pre-heat the oven to 425 F Degrees. Pat-dry the chicken breasts with paper towels. Place them on a baking sheet lined with parchment paper.
  • Brush both sides of each chicken breast with the 2 teaspoons of oil and sprinkle evenly with salt and pepper. Bake in the oven for 35-45 min or until a thermometer inserted in the center registers 165 F degrees. Take it out of the oven, cover with aluminum foil, and let it sit for 10 minutes before slicing.
  • Slice chicken into small bite-size cubes, place it in a bowl and set aside.
  • To make the dressing: Place almond butter and honey in a mixing bowl. Whisk in the rice vinegar, soy sauce, sesame oil, ginger, garlic, Sriracha, and sea salt. Allow it to marinade on the kitchen counter for 10 minutes.
  • To make the salad: Pour half of the dressing at the bottom of a large bowl. Add in green cabbage, red cabbage, shredded carrot, and romaine lettuce in the bowl. Toss to coat. Add the sliced chicken. Pour in the rest of the dressing over and toss to combine. Allow the salad to sit on the kitchen counter for 5-10 minutes for all the flavors to combine.
  • Stir in the edamame. Garnish with sesame seeds, sliced almonds, tangerine slices and fresh cilantro. Serve.
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