FOOD TRENDS & BEST RESTAURANT EXPERIENCE IN BERGEN COUNTY, NJ |
BERGEN REVIEW MEDIA HIGHEST RATED RESTAURANTS THIS YEAR
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Food Trends
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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.
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 PARKNanni 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.
North Jersey Diners You *Must* Add to Your Bucket List
Here in Jersey, we are known for three things: our beaches, our attitudes, + of course, our diners. We don’t like to brag, {though, we will} but we have the best diners in the world — hands down. We channeled our best Guy Fieri and narrowed down some popular diner spots in North Jersey.
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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 RestaurantServing 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.
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.)
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Cuban Roasted Cornish Hens
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Easy Spaghetti Bolognese
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Eggplant Involtini
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Chicken Tomatillo Soup
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Cuban Roasted Cornish Hens
By Aysegul Sanford
This Roasted Cornish Hen recipe is the perfect special occasion meal that you can make whenever you want to impress. This easy Cornish chicken dish is made by marinating Cornish game hens in a lime-juice-garlic-fresh oregano based marinade overnight and roasting them in the oven low and slow for almost 2 hours. The cornish hen marinade I use here is out of this world. I encourage you to prepare it a day in advance and roast for perfection right before serving. Why should you make this cornish hen recipe? Having lived in the Caribbean for a number of years, I knew I needed to try this Roasted Cornish Hen recipe as soon as I saw it on my friend Eva’s cookbook, Adventures in Chicken (affiliate link). And, let me tell you, this easy straightforward recipe did not disappoint. There is so much to love about it, but here are a few that comes to mind right off the bat:
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- Only 15 minutes of hands-on time: While it takes about 2 hours for the cornish hens to bake, the actual preparation time is only about 15 minutes, which makes it ideal when you have a million other things you need to worry about when making dinner.
- Roasting is the best way to cook cornish hens: You can cook these special breed of chickens in other ways but I find that roasting is the way to go. Thinking that you might have new to cooking Cornish game hens, I thought it would be great to share some of those questions and cover them in the recipe below.
- A great alternative to turkey during the holidays: While turkey is traditional, if you are serving a smaller crowd, this slow roasted cornish hen recipe is ideal and a great alternative to turkey.
Yields: 4 servings Prep Time: 20 mins Cook Time: 2 hrs Total: 2 hrs 20 mins
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How to prepare these small birds for roasting?Before I talk about how to marinade and then bake the Cornish hens, I wanted to talk about how to prepare them. Whether I am cooking a regular whole chicken or cornish hens, I truss my chicken as I find that doing so helps with getting an evenly roasted cornish hen. If you are not familiar with the term “trussing” allow me to explain:
Trussing is a technique that helps poultry keep their shape and prevents certain parts of the chicken from burning during the cooking or baking process. Most people use kitchen twine to truss a chicken, but this video shows how to truss a Cornish hen uses nothing but the Cornish hen itself. I am sharing it here as it is such an easy technique that requires no additional equipment and is super easy to apply. With this being said, this is an optional step. If you are short on time, you can simply tie the legs with butchers twine and call it a day. Ingredients: The ingredient list is inspired by Cuban cuisine but you can adjust it with whatever you have on hand. If you follow in Eva’s footsteps, gather limes (to squeeze them), olive oil, cloves of garlic, fresh oregano leaves, onion, water, and salt and pepper. When shopping for cornish game hens at the grocery store, look for birds that are about 1 to 1 1/4 pounds. I find that smaller birds are ideal, especially if you want to serve one per person. Ingredients
For the Cornish Hen Marinade
To Roast The Cornish Hens:
Instructions
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Ingredient Substitutions & Variations:
Make the Cornish Hen Marinade:
2. Marinade the cornish chickens: Once the marinade is ready, divide it into 2 large food storage bags (I used 1-gallon size plastic Ziploc bag) and transfer hens into the bags (2 hens per bag). Make sure that the marinade is well distributed (and going into the cavity of each hen.) Get the air out of each bag as much as possible, seal and let it marinade for 4 hours, or preferably, overnight.
How To Roast Cornish HensTo cook cornish hens in the oven:
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Easy Spaghetti Bolognese
by: AYSEGUL SANFORD
This Spaghetti Bolognese recipe is a quick and easy weeknight version of the traditional, slow-simmered Italian meal. It’s a homemade pasta dish with herbs, spices, and seasonings that is both filling and comforting. Learn how to make the best bolognese sauce with a few tips and tricks along the way! Spaghetti Bolognese and I go back quite a while. I remember my mom making this classic Italian meal at home when I was growing up. To me, the scent of meaty tomato sauce simmering away on the stovetop is the definition of comfort food.But unlike my mom’s version that took hours on the stovetop, I’ve updated the recipe to make a quick bolognese sauce that can be prepared any night of the week. And the best part you ask? It is a crowd-pleaser. Made with a creamy bolognese sauce this weeknight pasta dish will be one you’ll make time and time again in about one-third of the time it used to take my mom. The trick is all about good-quality ingredients – the best type of meat, the right tomatoes, and fresh herbs and spices. |
Yields: 6 servings Prep Time: 15 mins Cook Time: 30 mins Total: 45 mins
What is spaghetti bolognese?Spaghetti bolognese is just in the name – spaghetti tossed in a sauce made from tomatoes, minced beef, garlic, wine, herbs, and spices. It is a classic Italian dish that has some American roots.
A traditional bolognese sauce made in the northern city of Bologna, Italy is served with broad, flat noodles such as tagliatelle, pappardelle or fettuccine. Another popular way to prepare it is lasagna bolognese. The thinking is that the thick sauce blends better with wider-shaped pasta.
But tossing the bolognese sauce with spaghetti is an Americanized version of the classic. In other words, much quicker and easier, perfect for busy weeknights.
What is spaghetti bolognese?Spaghetti bolognese is just in the name – spaghetti tossed in a sauce made from tomatoes, minced beef, garlic, wine, herbs, and spices. It is a classic Italian dish that has some American roots.
A traditional bolognese sauce made in the northern city of Bologna, Italy is served with broad, flat noodles such as tagliatelle, pappardelle or fettuccine. Another popular way to prepare it is lasagna bolognese. The thinking is that the thick sauce blends better with wider-shaped pasta.
But tossing the bolognese sauce with spaghetti is an Americanized version of the classic. In other words, much quicker and easier, perfect for busy weeknights.
Pasta bolognese ingredients
The ingredients for pasta bolognese are broken down into four main groups – the sauce, the meat, the herbs and spices, and the pasta and garnish. Sauce ingredients
PRO TIP: If you’d like a mix of meat rather than just one kind, many grocery stores sell a pre-mixed combination of ground beef, pork, and veal. It will be labeled as meatball mix or meatloaf mix. Simply ask your butcher if you can’t find it! Herbs and spicesThe list of spices and herbs to put in my bolognese meat sauce recipe could be as long or as short as you want. Below are the ones I used but feel free to switch it up with whatever herbs and spices you have on hand.
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VARIATIONS:
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Instructions:
Nutrition
Calories: 623kcal | Carbohydrates: 62g | Protein: 30g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 810mg | Potassium: 521mg | Fiber: 3g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 3mg PRO TIP: Cook the pasta shy of one minute according to package directions, reserve 1 cup of the starchy cooking water, drain and add the pasta to the pot with the sauce. This is the secret to restaurant-quality pasta! The pasta will continue cooking in the pot with the sauce, releasing it’s natural starch and sticking to the sauce. The reserved cooking water is there for insurance, just in case you need to adjust the sauce’s consistency. |
Eggplant Involtini
By Aysegul Sanford
This Eggplant Involtini recipe is a healthier, lighter, and more satisfying take on the old-school Italian classic. Eggplant slices are first baked in the oven (rather than fried) and stuffed with a soft and creamy ricotta mixture, then finished in a rich tomato sauce. Serve it as a hearty vegetarian meal or side dish to accompany any main dishes. Eggplant is most certainly one of my favorite vegetables. While I love any Italian dish with eggplant like Eggplant Baked Ziti, a fun Mediterranean vegetarian stuffed eggplant, or a classic like Turkish Stuffed Eggplant, transforming eggplant into involtini is quick, easy, and delicious. Why Should You Try This Recipe? Eggplant and ricotta are a match made in heaven – and for good reason. An America’s Test Kitchen recipe that stood the test of time, I make this easy vegetarian recipe during the eggplant season. I know you will love it because: Healthy and satisfying: Baking eggplant slices in the oven cuts down on prep time (and all the unwanted fat and calories from frying) and allows the meaty texture of eggplant to shine. |
A feast for eyes: I always make this involtini recipe when I am entertaining. It’s one of those dishes that make people swoon as soon as you place it in the middle of the table. First, the smell hits them, and then the beauty of rolled eggplant with ricotta cheese simmering in tomato sauce.
Hearty and vegetarian: I love a vegetarian meal that can stand up on its own. Serve it with a crisp green salad such as my Spring Mix Salad or Butter Lettuce Salad on the side for a summery feel.
Yields: 4 servings Prep Time: 20 mins Cook Time: 40 mins Total: 1 hr.
Hearty and vegetarian: I love a vegetarian meal that can stand up on its own. Serve it with a crisp green salad such as my Spring Mix Salad or Butter Lettuce Salad on the side for a summery feel.
Yields: 4 servings Prep Time: 20 mins Cook Time: 40 mins Total: 1 hr.
For the eggplant, you will need two large eggplants, olive oil, kosher salt, and black pepper.
To make the filling, gather together ricotta cheese, breadcrumbs, grated Parmesan cheese, fresh basil leaves, lemon juice, and lemon zest. For the tomato sauce, you will need olive oil, garlic, oregano, red pepper flakes, canned diced tomatoes, and fresh basil.
Ingredient Substitutions and Notes
Eggplant: When you are shopping for eggplant, I recommend buying shorter and wider ones that are similar in size. I buy globe eggplants that are widely available.
Ricotta Cheese: I use this Homemade Ricotta Cheese recipe, but you can use storebought full-fat ricotta as well.
Breadcrumbs: Use unseasoned regular breadcrumbs. Feel free to swap them out for gluten-free breadcrumbs instead.
Parmesan Cheese: Parmesan or Pecorino Romano cheese can be used interchangeably.
Fresh Herbs: Feel free to add more herbs to the ricotta cheese mixture, such as fresh parsley or oregano. Garnishing with fresh chopped parsley adds a special finishing touch.
Tomato Sauce: I like to make a simple tomato sauce from scratch. Or, if you want to save on time, use one jar (half a recipe) of this Homemade Tomato Sauce or any leftover marinara sauce you have in your fridge.
How to Make
The simplicity of this eggplant stuffed with ricotta really brings the eggplant into focus. Here’s how to make it:
Step 1: Bake Eggplant
Below are the basic steps to precook the eggplant slices for this recipe. However, if you wish to learn more about it, be sure to check my detailed post on Baked Eggplant Slices.
To make the filling, gather together ricotta cheese, breadcrumbs, grated Parmesan cheese, fresh basil leaves, lemon juice, and lemon zest. For the tomato sauce, you will need olive oil, garlic, oregano, red pepper flakes, canned diced tomatoes, and fresh basil.
Ingredient Substitutions and Notes
Eggplant: When you are shopping for eggplant, I recommend buying shorter and wider ones that are similar in size. I buy globe eggplants that are widely available.
Ricotta Cheese: I use this Homemade Ricotta Cheese recipe, but you can use storebought full-fat ricotta as well.
Breadcrumbs: Use unseasoned regular breadcrumbs. Feel free to swap them out for gluten-free breadcrumbs instead.
Parmesan Cheese: Parmesan or Pecorino Romano cheese can be used interchangeably.
Fresh Herbs: Feel free to add more herbs to the ricotta cheese mixture, such as fresh parsley or oregano. Garnishing with fresh chopped parsley adds a special finishing touch.
Tomato Sauce: I like to make a simple tomato sauce from scratch. Or, if you want to save on time, use one jar (half a recipe) of this Homemade Tomato Sauce or any leftover marinara sauce you have in your fridge.
How to Make
The simplicity of this eggplant stuffed with ricotta really brings the eggplant into focus. Here’s how to make it:
Step 1: Bake Eggplant
Below are the basic steps to precook the eggplant slices for this recipe. However, if you wish to learn more about it, be sure to check my detailed post on Baked Eggplant Slices.
Prep equipment: Preheat the oven to 400 F degrees. Set up two large baking sheets lined with parchment paper. Spray with cooking spray.
Slice the eggplants: Cut the stem end off, then peel each eggplant with a vegetable peeler. Slice eggplant lengthwise into ½-inch thick slices. Trim the rounded ends for even cooking.
Coat with olive oil: Brush eggplant slices with olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Bake: Bake for 25 to 30 minutes, or until the eggplant is tender and soft to touch. Flip the eggplant slices and switch and rotate the sheets halfway through baking.
Step 2: Prepare The Ricotta Filling
Mix all ingredients: Combine ricotta cheese, breadcrumbs, grated cheese, chopped fresh basil, lemon juice, and 1/2 teaspoon salt in a medium bowl.
Slice the eggplants: Cut the stem end off, then peel each eggplant with a vegetable peeler. Slice eggplant lengthwise into ½-inch thick slices. Trim the rounded ends for even cooking.
Coat with olive oil: Brush eggplant slices with olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Bake: Bake for 25 to 30 minutes, or until the eggplant is tender and soft to touch. Flip the eggplant slices and switch and rotate the sheets halfway through baking.
Step 2: Prepare The Ricotta Filling
Mix all ingredients: Combine ricotta cheese, breadcrumbs, grated cheese, chopped fresh basil, lemon juice, and 1/2 teaspoon salt in a medium bowl.
Step 3: Make the Tomato Sauce
Saute aromatics and seasonings: In a 10-inch ovenproof skillet, add olive oil and heat for 1 minute over medium heat. Add the garlic, 1/2 teaspoon salt, oregano, and a pinch of red pepper flakes. Stir and cook for 30 seconds.
Cook tomatoes: Stir in the canned diced tomatoes. Bring to a boil and let it simmer, stirring occasionally, over medium-low heat, until thickened for about 12 to 15 minutes.
Add basil: Once tomatoes have thickened, add the chopped basil, give it a large stir and turn off the heat.
Saute aromatics and seasonings: In a 10-inch ovenproof skillet, add olive oil and heat for 1 minute over medium heat. Add the garlic, 1/2 teaspoon salt, oregano, and a pinch of red pepper flakes. Stir and cook for 30 seconds.
Cook tomatoes: Stir in the canned diced tomatoes. Bring to a boil and let it simmer, stirring occasionally, over medium-low heat, until thickened for about 12 to 15 minutes.
Add basil: Once tomatoes have thickened, add the chopped basil, give it a large stir and turn off the heat.
Step 4: Assembly
Roll the eggplant: Evenly distribute the ricotta cheese mixture onto the widest end of each eggplant slice (bottom third of each slice). Then, gently roll eggplant slices with your hands. Place seam side down, in the pan with the tomato sauce.
Simmer, then broil: Once all the eggplant slices are in the pan, bring it back up to a simmer over medium heat. Simmer for 5 minutes, then broil for 5 more minutes in the oven.
Finish and serve: Sprinkle with the remaining grated cheese and chopped basil. When serving, place a rolled eggplant on a plate and spoon tomato sauce over.
Roll the eggplant: Evenly distribute the ricotta cheese mixture onto the widest end of each eggplant slice (bottom third of each slice). Then, gently roll eggplant slices with your hands. Place seam side down, in the pan with the tomato sauce.
Simmer, then broil: Once all the eggplant slices are in the pan, bring it back up to a simmer over medium heat. Simmer for 5 minutes, then broil for 5 more minutes in the oven.
Finish and serve: Sprinkle with the remaining grated cheese and chopped basil. When serving, place a rolled eggplant on a plate and spoon tomato sauce over.
Ingredients:
For Baked Eggplant Slices ▢2 globe eggplants each approximately 1 to 1/2 half lbs.* ▢5 tablespoons olive oil divided ▢Kosher Salt and Pepper For Ricotta Mixture ▢1 cup homemade ricotta cheese or full fat store bought ricotta cheese ▢3/4 cup shredded Parmesan cheese Or Pecorino Romano cheese ▢1/2 cup breadcrumbs ▢1/4 cup fresh basil chopped ▢1/2 teaspoon lemon zest ▢1 tablespoon lemon juice freshly squeezed For Tomato Sauce ▢1 tablespoon olive oil ▢3 cloves of garlic minced ▢1/4 teaspoon oregano ▢Pinch of red pepper flakes ▢1 can diced tomatoes 28 oz of can ▢1/2 cup fresh basil loosly packed and roughly chopped As Garnish ▢2 tablespoons fresh basil roughly chopped ▢2 tablespoons shredded parmesan cheese Notes
Calories: 306kcal | Carbohydrates: 27g | Protein: 17g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 381mg | Potassium: 641mg | Fiber: 7g | Sugar: 9g | Vitamin A: 404IU | Vitamin C: 7mg | Calcium: 376mg | Iron: 2mg |
Instructions:
To prepare eggplant:
To make the filling:
To make the tomato sauce:
To assemble:
To finish:
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Crockpot Chicken Tomatillo Soup
By Aysegul Sanford
This Crock Pot Chicken Tomatillo Soup is an easy-to-make and set-it-and-forget recipe that you can make with only 15 minutes of hands-on time. Packed with all the Mexican flavors we love, this tomatillo stew is going to be the next weeknight meal you can put together in the morning and enjoy at dinner time. An easy to make crockpot chicken tomatillo soup recipe that will take you no more than 15 minutes to prep. If you are looking for a way to up your chicken soup game, this delicious slow cooker chicken soup recipe is the way to go. |
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Jersey City Date Night Spots with a “Wow” FactorIf you’re looking for spots that are sure to wow your date, look no further. Jersey City is filled with amazing spots with eye-catching drinks, great …Learn More
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30 Days of Sustainable Eating DinnersGreener choices and seasonal produce that are good for you and the environment. Learn More
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