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 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.
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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.)
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Mexican Street Corn Salad recipe
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By Aysegul Sanford
This Mexican Street Corn Salad recipe (aka Esquites) is tangy, spicy, and deliciously creamy. Whether you cook the corn on the grill or in a skillet (or used frozen or canned corn), this easy Mexican corn salad is guaranteed to be a hit for all your summer gatherings. This Mexican Street Corn Salad, a riff off my Mexican Street Corn Pasta Salad recipe, takes inspiration from the traditional Mexican street food known as Esquite. An esquites recipe is a roasted corn salad smothered in a spicy, tangy, lime-scented dressing. In other words, it is the salad version of those famous elotes you can find on the streets of Mexico, or in your home kitchen with my recipe for Mexican Street Corn. |
Yields: 6 servings Prep Time: 15 mins Cook Time: 10 mins Total: 25 mins
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Ingredients:
For The Corn: ▢1 tablespoon vegetable oil or melted butter ▢6 ears of corn kernels cut from cubs – Approximately 4 ½ to 5 cups ▢½ teaspoon kosher salt ▢¼ teaspoon ground black pepper For The Mexican Corn Dressing: ▢2 tablespoons mayonnaise I prefer vegan mayo ▢3 tablespoons sour cream ▢½ teaspoon chili powder ▢3 tablespoons lime juice freshly squeezed ▢½ teaspoon kosher salt ▢¼ teaspoon ground black pepper For The Mexican Corn Salad: ▢1 medium-size jalapeno seeded and sliced/chopped ▢¼ cup red onion chopped finely ▢3 tablespoons fresh cilantro chopped – more to use as garnish ▢½ cup cotija cheese crumbled |
Instructions:
For The Grilled Mexican Street Corn Salad Recipe:
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Quinoa Power Bowl
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by: AYSEGUL SANFORD
Are you ready to up your Meatless Monday game? If so, I’ve got you covered. This high-protein, plant-based, vegan Quinoa Power Bowl is easy-to-make, quick to put together, and a great way to sneak vegetables into your diet. |
Yields: 4 -6 servings Prep Time: 10 mins Cook Time: 30 mins Total: 40 mins
This high-protein, plant-based, vegan Quinoa Power Bowl is easy-to-make, quick to put together, and a great way to sneak vegetables into your diet.
This high-protein, plant-based, vegan Quinoa Power Bowl is easy-to-make, quick to put together, and a great way to sneak vegetables into your diet.
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Ingredients:
To Make The Quinoa:
▢1 ½ cups quinoa rinsed well ▢3 cups water or vegetable broth ▢1 teaspoon salt ▢1 tablespoon Earth Balance Original Buttery Spread To Make The Power Bowl: ▢3 tablespoons Earth Balance Original Buttery Spread divided ▢1 package of Gardein Classic Meatless Meatballs ▢1 cup fresh corn ▢10-12 stalks of asparagus rinsed and cut into small (1 inch pieces) ▢¼ teaspoon salt ▢Pinch of black pepper ▢1 cup scallions chopped ▢2 tablespoons lemon juice ▢½ cup sprouts or salad greens ▢½ cup red cabbage chopped ▢1 ripe avocado cut into small cubes ▢4-6 baby bell peppers ▢Drizzle of olive oil optional Notes Each package comes with 12 meatballs so it should 3 meatballs per serving. Each serving of meatballs is 150 calories. Nutrition Calories: 447kcal | Carbohydrates: 61g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Sodium: 1521mg | Potassium: 936mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2470IU | Vitamin C: 60mg | Calcium: 69mg | Iron: 5mg |
Instructions:
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Eggplant Involtini
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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.
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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
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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” Factor
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