FOOD TRENDS & BEST RESTAURANT EXPERIENCE IN BERGEN COUNTY, NJ |
BERGEN REVIEW MEDIA HIGHEST RATED RESTAURANTS THIS YEAR
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Food Trends & Restaurant Roundup
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The Hill: 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.
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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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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. 
The perfect mix of Pizzeria, Restaurant & Home Delivery. Anthony Franco's gets daily meats and vegetables deliveries from local markets. From Wisconsin's finest cheese to daily deliveries of meats & vegetables from Hunts Point market in NY. To Fresh weekly delivery of pasta from one of Brooklyn’s oldest pasta houses. They are truly committed to providing “Taste you can trust at prices that are just right“.
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. Thrive market offers food as it should be: made of real ingredients, safe for the environment, fairly priced, created for your needs, and delicious. Shop the NEW chef-crafted, freezer-friendly meals selection at Thrive Market! Choose a FREE gift, up to $24 value, when you purchase a Thrive Market membership
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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 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.
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.)
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.
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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.
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6 Best Drinks for Your Health
Not including water, here are the best top 6 beverages that combine hydration with incredible health benefits!
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4 COZY WINTER SOUPS TO SIMMER & SLURP THIS SEASON
French Onion Soup, the Scorched Way
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by: NICHOLAS DAY
Very lightly adapted from Chad Robertson's brilliant recipe in Tartine Bread. He throws in a tablespoon of duck fat in place of half the butter; if you have it, do it. Also, about the bread: The richness here would pair well with a whole wheat rustic bread, if you have a decent version around. |
Ingredients
- 6 large yellow onions, sliced thinly
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 2 cups dry white wine
- 2 quarts chicken stock
- 5 ounces Gruyere cheese, grated (a cheddar would work, too)
- 4 slices of hole-y, country bread
Cooking time: 1 hour Serves: 4, robustly
Directions
In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids. This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don't go overboard: you don't want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.
Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.
Preheat the oven to 400°F. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour.
In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids. This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don't go overboard: you don't want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.
Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.
Preheat the oven to 400°F. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned, 20 to 30 minutes. Let cool until it will no longer burn your tongue. Devour.
Coriander and Sweet Potato Soup with Spicy Chickpea Croutons
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by: AYSEGUL SANFORD
In these cold days of winter, I think there is nothing better than a cup of warm and healthy soup that is flavored with different kinds of spices -- just like this Coriander and Sweet Potato Soup. What makes this soup so delicious is the freshly ground coriander seeds added at the very beginning, while cooking the onions. To add an additional layer of flavor and crunch, I topped it off with oven-roasted spicy garbanzo beans as croutons. It ended up being a delicious and super healthy soup that is perfect after the holidays -- when our bodies are in need of healing from all the over eating we did during the holidays. |
TEST KITCHEN NOTES
Don't let this simple ingredient list fool you. This soup packs loads of really comforting flavor along with a lovely creamy texture. The cilantro adds a beautiful fresh note -- and those crispy garbanzo beans...I could dive face first into a bowl of those babies! Definitely a keeper!
Don't let this simple ingredient list fool you. This soup packs loads of really comforting flavor along with a lovely creamy texture. The cilantro adds a beautiful fresh note -- and those crispy garbanzo beans...I could dive face first into a bowl of those babies! Definitely a keeper!
Ingredients
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For the chickpea croutons:
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For the soup:
1 tablespoon olive oil 1 large onion, chopped 1 shallot, chopped 2 garlic cloves, minced 1 teaspoon coriander seeds, freshly ground 1 teaspoon salt 1/2 teaspoon black pepper 2 pieces medium-sized sweet potatoes, peeled and cubed 6 cups vegetable stock 1/4 cup fresh cilantro |
Serves 4
Directions
- Preheat the oven to 400° F.
- Lay two layers of paper towels on the kitchen counter. Spread the rinsed garbanzo beans over them to dry. With the help of another piece of paper towel, dry the beans as much as possible. Once dried, transfer them to a mixing bowl.
- Mix the oil, spices, and hot sauce (if using) in a small bowl. Drizzle the mixture over the chickpeas, making sure that they are coated with the oil and spice mixture.
- Spread the chickpeas on a baking sheet lined with parchment paper and bake for 40 to 50 minutes, until crisp and golden, tossing a couple of times during baking to ensure even cooking. Take them out of the oven and set aside to cool.
- To make the soup: Heat the oil in a Dutch oven (or any other heavy bottom pan). Add the onion and shallot. Cook, stirring occasionally, over medium heat, until translucent, 7 to 8 minutes.
- Add the garlic, ground coriander, salt and pepper, and mix until fragrant, 1 to 2 minutes.
- Stir in the sweet potatoes and mix until coated with the spices and onions, 2 to 3 minutes.
- Pour in the vegetable stock and bring it to a boil. Once boiling, turn down the heat to low and let it simmer for 20 minutes, or until sweet potatoes are soft.
- Purée the soup in a blender or a food processor in batches. Return it back to the pot and heat until warm. If you feel that it is too thick, you can add in a little bit of water and bring it back to a boil.
- When ready to serve, garnish the soup with a handful of chickpea croutons, fresh herbs, a pinch of coarse sea salt, and a drizzle of olive oil.
Lentil and Sausage Soup for a Cold Winter's Night
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by: ANTONIA JAMES
This hearty one-dish-supper soup is in my regular fall-winter rotation, and has been a family favorite for quite a long time. That means three things: it tastes great, it’s not complicated, and I usually have on hand everything needed to make it. Once it’s served, people dig in and suddenly, the table’s quiet for a minute or two. Serve it with a hearty whole grain bread and follow it with fruit and cheese for a lovely, easy dinner at home. You'll see that the primary herb is marjoram. That's not an herb that you see often in recipes, but to my mind, it's what makes this soup so tasty. Enjoy!! |
TEST KITCHEN NOTES
The beauty of this soup is that it manages to be soul-warming but not overly heavy. The broth is light, and aromatic with wine and marjoram, and you feel like you've won the lottery each time you come across a piece of garlicky sausage. Antonia James has you simmer the lentils and veggies until they're just cooked through, so that they retain a bit of a bite and the soup, while filling, seems fresh rather than leaden. A sprinkle of red wine vinegar adds a bright hit of acidity.
The beauty of this soup is that it manages to be soul-warming but not overly heavy. The broth is light, and aromatic with wine and marjoram, and you feel like you've won the lottery each time you come across a piece of garlicky sausage. Antonia James has you simmer the lentils and veggies until they're just cooked through, so that they retain a bit of a bite and the soup, while filling, seems fresh rather than leaden. A sprinkle of red wine vinegar adds a bright hit of acidity.
Ingredients
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PREP TIME20 minutes COOK TIME1 hour 15 minutes SERVES4 with plenty of leftovers
Directions
- Rinse the lentils; put them in a large saucepan with about 3 cups of water and bay leaves. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Meanwhile, heat 2 tablespoons of the oil in a large, heavy-bottomed soup pot; add the sausage and brown, stirring frequently. Remove the sausage to a cutting board and cut into 1/4-inch-thick slices. Reserve.
- Add the remaining oil, the onions and garlic, with a good pinch of salt; cook over medium heat, stirring occasionally, until the onions are soft.
- Add the celery and marjoram, stirring over medium heat all the while. Add the wine and let it cook until reduced by half. Stir in the lentils with their cooking water, along with the stock, sliced sausage and the carrots; bring to a boil, reduce the heat and simmer until the lentils are tender and the broth is concentrated, 30 to 45 minutes.
- Ten minutes before serving, stir in the ketchup, spinach and parsley; simmer for another five minutes. Check for salt and correct. Add freshly ground pepper. Serve with red wine vinegar for guests to add, to taste.
- A bowl of this soup, with slices of hearty whole-grain bread, toasted, makes a fine one-pot supper.
Simplest Chicken Noodle Soup
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by: EMMA LAPERRUQUE
Chicken noodle soup doesn’t get simpler than this: chicken and noodles. While a lot of chicken stock recipes include a slew of vegetables (onion, carrot, celery), spices (peppercorns, cloves, coriander), and herbs (parsley, thyme, bay leaves), this one lets the chicken do the talking. And it has so much to say. Seasoning at the end with salt and schmaltz (that golden rendered fat) yields a pure stock that would be wonderful in any recipe, but especially noodle soup. I like extra-wide egg noodles, boiled in salty water and added directly to the bowl so they don't get soggy. If you have some fresh herbs or cooked vegetables around, feel free to add those, too. But know that you don’t need them. |
Ingredients
- 1 (5 1/2–pound) chicken
- 12 cups cold water
- 2 teaspoons salt, plus more to taste and for noodle-boiling
- 12 ounces extra-wide egg noodles
PREP TIME 12 hours COOK TIME 4 hours 30 minutes SERVES 4 (plus some leftover shredded chicken and schmaltz)
Directions
- Take a peek inside your chicken. There’s probably a little bag in the cavity, with the neck and giblets. Reserve the neck and toss the rest (or freeze for later if that’s your thing). Cut the chicken into 8 to 12 roughly equal-sized pieces. (Alternatively, you can kindly ask your butcher to do this—it does save a lot of cleanup.) Add those pieces plus the neck to the biggest pot you’ve got.
- Slowly pour the water on top of the chicken in the pot. (Doing this too quickly can cause a raw-chicken splash zone—not what we want.) Set the pot on the stove, partially cover with a lid (so there’s a slight crack for steam to escape), and turn up the heat to high, until the liquid reaches a confident simmer. Adjust the heat as needed to simmer the chicken for about 25 minutes, or until the meat is cooked through. (Some scrum might rise to the top at this point. Just remove with a spoon and discard.)
- When the chicken has cooked, turn off the heat. Use metal tongs to remove all the pieces from the pot and set on a plate or platter. When it’s cool enough to handle, use your hands to pull the meat from the bones. (No need to shred into bite-sized pieces now—we can do that later.) When all the meat has been removed, add all the bones and skin back to the pot of water.
- With the pot partially covered, simmer the stock for 3 to 4 hours, until golden and reduced to 8 cups of liquid or so. Check every so often to make sure it’s simmering; depending on your stove, it may fluctuate from not simmering at all to downright boiling (neither of which is the goal), so adjust the heat as needed.
- When the stock is ready, carefully pour through a fine-mesh sieve into a big heatproof bowl, pot, or other vessel that can hold about 8 cups of liquid. Really press on those bones to get all liquid and flavor out of them. Let cool to room temperature, then refrigerate until completely chilled.
- When it’s completely chilled, there should be a layer of fat on top (good!) and the stock’s consistency should be ultra-gelatinous, like jelly (great!). Use a spoon to gingerly transfer the fat to a separate jar. You can refrigerate this fat for up to 5 days or freeze for months.
- When you’re ready to eat soup: Set a large pot of water over high heat to come to a boil. When it does, generously salt (I estimate about 1 tablespoon salt per quart water), and add the egg noodles. Cook for about 5 minutes or until just al dente, since they’ll continue to cook in the hot broth.
- While the water is coming to a boil, heat the stock over medium-high heat. And while the stock is heating up, shred the chicken. For the full amount of stock (8ish cups), you’ll want about 1 pound of shredded chicken (for 4 bowls of soup). Psst: This means you’ll probably have some leftover chicken; save for chicken-salad sandwiches later on!
- When the broth is hot, season it: Add 2 teaspoons kosher salt, stir. Add 1 tablespoon chicken fat, stir. Taste. At this point, I personally added another 1/2 teaspoon salt and 1 tablespoon chicken fat; maybe you will, maybe you won’t. Just keeping tasting and seasoning, tasting and seasoning, until you love it. Yay!
- Add the shredded chicken to the seasoned stock.
- When the noodles are done cooking, use a slotted spoon to divide them evenly between 4 big soup bowls. Ladle the chicken and its broth on top of each, again dividing evenly.
