The Friendly Crew at Kitchen Step

By Sally Deering

In the heart of the Downtown Van Vorst section of Jersey City, the Kitchen Step bistro offers Progressive American cuisine in an open and airy space thatâ€s down to earth with natural wood tables, eco green banquettes and paintings of leaves and tree branches hanging from the dining room ceiling.

General Manager Kenneth Rosado and the staff at Kitchen Step go the distance when it comes to customer service, which is evident when the 60-seat eatery fills up during weekend brunch with customers clamoring for dishes like the Nutella Swirl Pancakes and Truffle Eggs Benedict with Smoked Salmon.

“We are a neighborhood restaurant,” Rosado says, as the crew prepares for a busy Friday night. “We had big shows to fill when we opened a year ago last February. This was where Thirty Acres used to be.”

  Kitchen Stepâ€s market-inspired progressive American menu designed by executive chef Ryan DePersio seems to be a well-thought-out offering of creative takes on classic American dishes.

The menu features Snacks like Marinated Olives & Candied Almonds; Zucchini Fries and Harissa Mayo; Honey- Sriracha BBQ Wings, Thai Peanut Chutney; and Truffle Maccheroni & Cheese ($5-$10).

Small Plates include the Artisanal Cheese Plate, Balthazar Multigrain, Fresh Fruit; Kale Caesar Salad; Crispy Fish Tacos; Octopus Ala Plancha; ½ doz. Oysters on the Half Shell; Wild Mushroom Soup; and Crispy Duck Confit ($12-$18).

Large Plates feature the Ricotta Gnocchi, Olive-Crusted Salmon, Shellfish Bouillabaisse, Striped Bass, Pomegranate Chili-Glazed Pork Chop, RD Burger; Buttermilk Baked Chicken Breast; Moroccan Braised Chicken; and a 10 oz. Angus New York Strip Steak ($17-$30).

Chef RD Burger

The Ricotta Gnocchi is a big hit with the regulars, Rosado says.  

“The Ricotta Gnocchi are super light and fluffy,” Rosado says. “Customers have described them as pillows or clouds.”

The Pomegranate Chili-Glazed Pork Chop, a 14-ounce cut is served crispy with spaetzel and charred broccolini and its extremely popular, Rosado says. So is the Shellfish Bouillabaisse.

There are specials on the menu throughout the week and on weekends for Sunday Brunch which, Rosado says, is so popular he suggests making a reservation.

Moroccan Braised Chicken

“Weâ€re trying to create a fun culture here at the restaurant,” Rosado says. “Itâ€s a fine dining experience from beginning to end. Our customers are our guests and we want this to be a destination that people want to go to. We offer fine-dining etiquette in a casual setting.”

 Kitchen Stepâ€s unique name has historical significance. According to the restaurantâ€s website (www.kitchenstepjc.com): “We take our name from one of Jersey Cityâ€s most notable residents, Cornelius Van Vorst. In the days of the “courtly Cornelius,” his mansion enjoyed great local fame for its generous hospitality and its kitchen step, which used to attract so many people to the Van Vorst garden gate.”

It seems the tradition continues at Kitchen Step; a fine dining experience in a casual atmosphere with a side of hospitality.

If you go

Kitchen Step

500 Jersey Ave, JC

www.kitchenstepjc.com

(201) 721-6115

Tues-Thurs, 5-10 pm

Fri, 5-11 pm

Sat Brunch 11 am-3 pm; Dinner 5-11 pm

Sun Brunch 11 am-3 pm; Dinner 5-9 pm

The post STEPPIN’ OUT Kitchen Step Jersey City offers Cool Menu and Friendly Vibes   first appeared on River View Observer.

By Sally Deering

The best place in the northeast for seafood is New England, right? They even named a chowder in honor of its seafood niche.

But who needs New England when Hudson has its own bustling seafood restaurant on First Street in downtown Jersey City: JUST Beclaws, a 60-seat Vietnamese Cajun seafood eatery has been open a little more than a year and already itâ€s the go-to destination for foodies who like their shellfish fresh and cooked to perfection.

What also makes the restaurant special are its three owners, siblings, Francis Tran, 32, Nambinh Tran, 27, and Aivy Tran, 34. The three grew up in Jersey City learning the restaurant business from their parents who owned Miss Saigon, a Vietnamese restaurant right up the street on Newark Ave.

“We like seafood,” Francis says. “We like to catch it –although we donâ€t serve what we catch.”

Seafood – mainly Shellfish — is the star of the show at JUST Beclaws. One side of the menu is devoted to Appetizers, Sandwiches, Sides, and Dessert; the other side is a list of shellfish served by the pound, seasoned with a choice of seasonings and hot sauce if you like. The choices are Shrimp ($13), Clams ($13), and Mussels ($12); Crawfish, Lobster, Blue Crab, Snow Crab, King Crab, and Dungeness crab, which are priced at market rate. Choice of seasonings include Garlic Butter, Oâ€bay, Cajun, Lemon Pepper and Oâ€bay with Garlic Butter.

Appetizers include the Fried Shrimp Basket with French fries; Southern Fried Catfish Basket, Crab Cake, Fried Calamari, Fried Oysters, and Cajun, or Sweet Potato Fries. ($4-$12)

Sandwiches feature Poâ€Boys – a choice of Shrimp, Oyster, Catfish or Softshell – Lobster Roll and Crab Cake. ($11-$18)

For meat-lovers, Wings are served by the dozen or half dozen ($6-$12); and thereâ€s a Chicken Tenders appetizer with fries. ($7)

On Yelp.com the reviews are fantastic, like this one from Aly L. of Jersey City:
.
“…I recently visited Maine (lobster land!) and I made it a point to have a lobster roll at every restaurant I went to. Still, the best lobster rolls I’ve had are from JUST BECLAWS! Their lobster rolls are cooked lightly in butter, which allows you to really savor and appreciate the lobster without the overwhelming taste of mayo… and they are not cheap with their lobster portions. Another favorite of mine: crab fries. Do yourself a favor and just order them when you get there. You can thank me later…”

The restaurant gets very busy especially on weekend nights, Francis says.

“Weâ€ve had regulars since day one,” Nambinh adds. “We have people come from New York, Connecticut, Maryland. We have regulars who eat here three times a week, sometimes twice a day.”

How do three siblings run a restaurant? Francis describes himself as the maintenance man (he left a 9-year apprenticeship as an electrician to build and run the restaurant) Aivy manages business affairs and handles the bookkeeping; and Nambinh keeps his sights on what goes on in the kitchen. All three know how to cook the menu; and can jump in at a momentâ€s notice.

“Weâ€re close,” Francis says. “For the most part, we get along.”

“Iâ€m the oldest,” Aivy adds, with a smile.. “They have to listen to me.”

If you go
JUST Beclaws
280 First St, JC
(201) 459-9100
www.justbeclaws.com
Open Tues-Sun.

The post JUST Beclaws Vietnamese Cajun Seafood in Downtown JC first appeared on River View Observer.

Photo of Chef Abel Ruiz Sally Deering

 Nestled in the historic Paulus Hook section of downtown Jersey City, Ameliaâ€s Bistro on Warren Street is a warm, welcoming and beautiful restaurant with a lovely menu. As soon as you enter, the attentive staff greets you at the door with a smile. Designed with an artful eye, the restaurant is reminiscent of Paris bistros with its muted gold walls, dark wood accents, white tablecloths and stained glass low-hanging lamps dimly lit over the bar and throughout the dining room.

When you are brought to your table, the waiter takes out a large ink stamp and stamps the white butcher paper on top of the tablecloths, a unique way to inform you of the dayâ€s specials. For a recent lunch, the specials were Lobster Bisque; a Thai Steak Salad; and Caper Crusted Sole Sandwich. I tried the sole and it was magnificent, moist and flakey and the artichoke hearts nestled on the home-made Focaccia bread (baked on the premises) were a great tangy addition to the fish. The accompanying French fries were crispy on the outside and soft on the inside – sheer perfection on a plate.

With more than 20 years†cooking experience, Chef Abel Ruiz creates Ameliaâ€s dishes with country flair and the freshest ingredients. 

 Let’s meet Chef Abel Ruiz!

RVO:  Chef Ruiz, can you share with our readers where were you born and raised?

CR:  I was born in Mexico City, Mexico. I came to the States when I was 17.

 

RVO:  How did you get into cooking?

CR:  When I first came here I started doing odd jobs. Then I met someone who owns a restaurant and he saw something in me. He said, “Why donâ€t you come work for me? Youâ€re a natural.” I worked the counter and started learning the business. Once I got my hands on the pans I couldnâ€t go back. When his Sous Chef quit, I became Sous Chef and worked my way up.

 

RVO:  When did you come to Ameliaâ€s?

CR:  In 2005.

 

RVO:  How would you describe your signature cooking style?

CR:  I would call it country light. Iâ€m used to going to my backyard and taking tomatoes and jalapenos and making fresh salsa. In Mexico, we had fresh meats, fresh milk every day. Here at Ameliaâ€s everything is delivered today and served today to the customer. You have to maintain the quality of food, make sure nothing goes to waste – thatâ€s where the creativity comes in.

 

RVO:  How do you maintain consistency?

CR:  When I cook I taste every dish.  

RVO:  What would you say is the most popular dish at Ameliaâ€s?

CR:  Broiled Chilean Sea Bass glazed with Japanese Miso and served with Jasmine Rice and Julienne Vegetables. We also introduced Fish Tacos made with Alaskan Crab on the menu and they are very popular.

 RVO:  Who would you say has inspired you in your work?

CR:  Ameliaâ€s owner Frank Mandero. He looks at every detail, details nobody else can see. That sets this restaurant apart from others.

 RVO:  How do you run your kitchen?

CR:  The success of a restaurant is not a one-man deal. Itâ€s the bartenders, the waiters, the Sous Chefs, even the dishwashers. The dishwashers are the most important to the restaurant and they are always forgotten, but not by me. These people work hard and still show up every day to peel potatoes and wash dishes with a smile. You canâ€t operate a restaurant without them. I couldnâ€t take the credit all on my own, that would be selfish.

 RVO: Can you share with our readers an Ameliaâ€s dish they can make at home?

CR: One dish on our menu is Braised Short Ribs with Roasted Brussels Sprouts.

Salt and Pepper the meat and let it stand for 10 minutes to absorb the seasonings. Sear it in the skillet and set it aside. Donâ€t drain the juices from the skillet and, instead, add shallots, celery, carrots and fresh Rosemary and garlic. Sauté the veggies in the fat of the meat and then put the meat back into the skillet, add red wine and beef broth and bring to a boil. Reduce the heat, cover and braise for 2-1/2 hours.  Halve the sprouts and put them in a hot pan and blanch on both sides until tender.  Add salt and pepper, fresh oregano and olive oil. Serve with garlic mashed potatoes or herbed hash browns.

 RVO: Would you say that after 20 years in the restaurant business you still have a passion for cooking?

CR:  I love to cook. If youâ€re a mechanic, you love cars. If youâ€re a landscaper, you love trees. If youâ€re a chef, you love cooking. It comes with the territory.

 

If you go:

Ameliaâ€s Bistro

187 Warren Street

Jersey City, NJ (201) 332-2200

www.ameliasbistro.com

Hours: Mon-Fri: 11:30 a.m. – 11 p.m.

Sat and Sun: 10 a.m. – 11 p.m.

Sat, Sun Brunch: 10 a.m. – 3 p.m.

 

The post restaurant VIEWS- Ten Ingredients: Chef Abel Ruiz of Amelia’s bistro shares his Passion for Cooking first appeared on River View Observer.

Ten Ingredients-  By Sally Deering    

 Photos by Newsboi

 In 1934, Greek immigrant James Politis achieved the American Dream when he opened the Lackawanna Restaurant in Hoboken. Forty years later, his son George Politis opened GPâ€s East and two years later, the restaurant moved to its current Guttenberg location.

 Fast-forward to July 2012 and GPâ€s expanded with George Politis, Jr. opening a second GPâ€s overlooking Hamilton Park in downtown Jersey City and serving an array of Neapolitan cuisine on the lighter side. GPâ€s at Hamilton Park features Crostinis, toast topped with Escarole & Fresh Ricotta; Smoked Salmon Rillette or Grilled Marinated Eggplant. Small Pressed Sandwiches include Fresh Mozzarella, Tomato and Basil; Grilled and Roasted Vegetables with Olive Spread and Proscuitto di Parma. Its Main Courses, Seared Sea Scallops, Crispy Salmon, Shrimp Scampi and Grilled Skirt Steak share the menu with GPâ€s Classics like Zuppa di Clams, Clams Oreganata, Eggplant Rollatini, Mussels, Lasagna Bolognese, Chicken Parmesan and, of course, GPâ€s Famous Meatballs. Owner and chef George Politis, Jr. grew up watching his mother and grandmother cook in the family kitchen in Hoboken. Chef Politis took time from his busy schedule to share with Riverview Observer some insights into what it takes to create GPâ€s tasty Neapolitan fare.

 Letâ€s meet Chef George Politis, Jr.!

 RVO: Chef Politis, can you tell our readers where you were born and raised?

GP: I was born and raised in Hoboken where most of my cooking influences come from.

 RVO: How did you learn to cook?

GP: Having grown up in the business and watching my mother and grandmother cook was my inspiration. I was influenced by the quality of the ingredients they used – fresh vegetables and good extra virgin olive oil, fresh tomatoes in the summer. The vegetables they grew in the backyard would go from the backyard to the kitchen to the table.

 

RVO: Whatâ€s different about GPâ€s at Hamilton Park in Jersey City?

GP: There is a difference. GPâ€s in Guttenberg is all classic Italian-American dishes and GPâ€s at Hamilton Park offers a small classic dishes menu and a lot more small plates and salads. I would have to call it a lighter fare. The wine list is also more evolved.

 

RVO: How would you describe your cooking style?

GP: Simple, balanced flavors. 

 RVO: What is your philosophy when creating dishes?

GP: We buy locally the finest and freshest ingredients we can put together to make our dishes. Most importantly we price that dish effectively for our customers so theyâ€re getting a value. We like to over-deliver.

 RVO:  Can you share what you consider one of your favorite dishes at GPâ€s at Hamilton Park?

GP: I love the Ricotta and Escarole Crostini. A crostini is a piece of toast topped with ingredients. We spread Greek ricotta cheese with garlic, extra virgin olive oil and fresh sautéed escarole. Itâ€s a nice combination. Our chicken breasts roasted with fresh beans and potatoes dish is simple and outstanding.

 RVO: Do you have a quick recipe for our busy readers?

GP: Hereâ€s a quick recipe that can be done in seven minutes: Perciatelli Pomodoro with Fresh Ricotta. Sauté two tablespoons of extra virgin olive oil, two cloves of minced garlic and one cup of peeled, fresh plum tomatoes.  Sauté that for four minutes until the garlic is golden and the tomatoes are softened, then add a quarter cup of white wine and a good quality Romano cheese. Plate the pasta and the tomatoes and finish it with a drizzle of extra virgin olive oil and fresh basil. And if youâ€re feeling adventurous, add a dollop of fresh ricotta cheese on top and mix it as you eat.

 RVO: Letâ€s talk GPâ€s Famous Meatballs. They are really delicious. Is there anything you can tell us about the recipe without divulging family secrets?

GP: The recipe originated with my grandmother and mother and over the course of the last 15 years, we have constantly refined the recipe to get it just right. We took something that was already great and tinkered with it until it got outstanding. Half the battle is the sauce. If the sauce is no good, the meatballs taste lousy. My advice to anyone making meatballs is to use a lot of parsley. That does something to meatballs that makes them great.  We have a meatball cart and we sell mini meatball sandwiches at street fairs and parties.

 RVO: The family is Greek but you cook Sicilian dishes?

GP: Mom is Italian and Dad is Greek. That explains the Greek Salad on our Guttenberg restaurantâ€s menu.

 RVO: What was the most important thing you learned about the restaurant business from you father and/or grandfather?

GP: I learned appreciation for your customer and always looking for opportunities to serve your customer. Food is important and when itâ€s coupled with great service, the customers are compelled to come back. If youâ€re starting a restaurant, I would say listen to your customers. That goes back to our Famous Meatballs. We didnâ€t think the customers wanted meatballs and for the first 15-20 years, we didnâ€t serve them. Then we received calls for it and now we sell more meatballs than anything else.

 If you go:

GPâ€s restaurant at Hamilton Park

236 Pavonia Avenue Jersey City 201-418-8800

GPâ€s in Guttenberg

24 69th Street 201-861-6588

 

For more info, visit www.gpsrestaurant.com

 

 

The post restaurant VIEWS- GP’s Restaurant Owner and Chef George Politis Jr. first appeared on River View Observer.

 

By Sally Deering

Nestled in the historic Paulus Hook section of downtown Jersey City, Ameliaâ€s Bistro on Warren Street is a warm, welcoming and beautiful restaurant with a lovely menu. As soon as you enter the corner bistro, the vibe is welcoming and the attentive staff greets you at the door with a smile. Designed with an artful eye, the restaurant is reminiscent of the bistros in Paris with its muted gold walls, dark wood accents, white tablecloths and stained glass low-hanging lamps dimly lit over the bar and throughout the dining room. 

When you are brought to your table, the waiter takes out a very large “ink stamp” and stamps the white butcher paper on top of the tablecloths, a unique way to inform you of the dayâ€s specials. For a recent lunch, the specials were Lobster Bisque; a Thai Steak Salad; and Caper Crusted Sole Sandwich.  I tried the sole and it was magnificent, moist and flakey and the artichoke hearts nestled on the home-made Foccaccia bread (baked on the premises) were a great tangy addition to the fish. The accompanying French fries were crispy on the outside and soft on the inside – sheer perfection on a plate.

 

Ameliaâ€s serves Small Plates like the Minted Risotto Balls; Shrimp Lemon Cerviche; Spicy Red Pepper Sausage; and Tuna Tartar. Flat Bread (Pizza) features the Chorizo, Wild Mushroom, and Smoked Gouda; and the Maine Lobster & Roasted Garlic Mascarpone.

 

The bistro also serves Crostini – mini portions of flatbreads topped with interesting combinations like the Cannellini Bean, Basil and Tomato; Smoked Salmon, Ricotta, Citrus and Cilantro; and Shrimp, Tomato, Cilantro and Avocado. I tried the Manchego, Fig Jam, Marcona Almond; the Chorizo, Roasted Peppers and Reggiano and the Hummus, Feta, Roasted Peppers and Pesto crostinis and they were light, flavorful and fabulous.

 

Along with the soup of the day, Ameliaâ€s serves a White Bean & Escarole Soup, which was delicious. The bistro also offers Entrée Salads like the Pear & Gorgonzola; Sliders including the Mini Kobe Burgers; and Crab Cakes; and Sandwiches featuring the Braised Short Rib; the Chipotle Club; Roasted Turkey Reuben and the Grilled Ham & Gruyere.

 

Pasta dishes like the Truffled Mac & Cheese; Penne & Sweet Sausage; and Maine Lobster Fettuccini are offered along with Fish and Meat entrees like the Seafood Paella; Miso Glazed Chilean Sea Bass; Beer Battered Fish and Chips; Chicken Sauvignon; Cracked Pepper Herb Fried Chicken and Salt Rubbed Strip Steak.

 

The Dessert Menu had some yummy choices including the Ultimate Chocolate Brownie Sundae; New York High Cheesecake; and the Homemade Skillet Apple Cobbler, which was served warm from the oven with a side of vanilla ice cream – out of this world delish!

 

On Saturdays and Sundays, Ameliaâ€s serves Brunch from 10 a.m. to 3 p.m. and there are lots of great choices including Caramel Crunch Brioche French Toast; Fresh Buttermilk Pancakes; Salmon Pizzette; Southern Apple Chicken Sausage and Biscuits; and Crepes served in a myriad of ways, like the Seafood crepe, the Apple Cobbler Sausage Crepe and the Strawberry Banana Crepe.

 

Thereâ€s an extensive wine menu and after dinner drink offerings include Cognac, Grappa, Single Malt Scotch, Dessert Beer, Dessert Wines, Coffee Drinks and Dessert Martinis. And while the main floor dining room is beautiful; thereâ€s also a lovely dining room downstairs for private parties.  Ameliaâ€s caters on and off premises and they do a swell take-out delivery service to nearby office buildings.

 

For a cozy and delicious dining experience, try a visit to Ameliaâ€s on Warren Street.  Youâ€re sure to become one of the many regulars who slip in almost daily to dine in this friendly neighborhood bistro.

 

Ameliaâ€s Bistro

187 Warren Street Jersey City, NJ (201) 332-2200

www.ameliasbistro.com

Hours:  Mon-Fri: 11:30 a.m. – 11 p.m.

Sat and Sun: 10 a.m. – 11 p.m.

Sat, Sun Brunch: 10 a.m. – 3 p.m.

The post Amelia’s Bistro, Welcoming and Wow! first appeared on River View Observer.

By Sally Deering

Maybe itâ€s the shiny chrome and Formica counter tops that draws us in or the beauty of the chocolate layer cakes beaming through the pastry fridge window? Then again, it could be the first bite of a juicy cheeseburger, the rich dark coffee or the eggs served just right. New Jersey has some fine restaurants, thereâ€s no doubt, but our kinship with diners is as binding as meatloaf and mashed potatoes.

Riverview Diner on River Road in North Bergen has been a go-to spot on the diner directory since Tommy Mavronasios opened the place back in 1982. It became ‘all in the family†when Mavronasios introduced his daughters, Olga, Cindy and Vivian to the business and then sent them off to college. After graduation, the girls came back to Riverview to share their time managing the restaurant with their dad.

“Dad is boss,” Cindy says on a recent afternoon as she greets and seats a constant flow of customers. “He has high standards and wants everything to be right.”

In August, Tommy Mavronasios decided to give Riverview a more modern look, updating the restaurantâ€s exterior to fit in with the revitalization of River Road, its new townhouses on the Hudson and shopping centers with big box department stores like Target. Step inside and Riverviewâ€s new interior is diner cool with booths in warm tones of dark wood, burnt orange and bronze. Directly over each table, a drum light casts a warm glow in contrast to the bright light reflecting off the shiny silver chrome accents of the counter lined with orange-upholstered, swiveling stools. A big-screen TV hangs over one section of the fresh-pastry counter and divider that connects to the dining room where tables of four are nestled within rows of booths that face New York and River Road. Everything is new except one thing, Cindy says:  “We left the old register.”

Riverview Dinerâ€s menu is vast with traditional fare and a new addition of dishes for those who prefer a more health-conscious choice.  The “Breakfast Anytime” menu features Old Fashioned French Toast, Belgian Waffles, Golden Brown Pancakes, Omelets, Bagels, Muffins and Cereal.  For lunch, customers can choose from Overstuffed Deli Sandwiches; Char-Broiled Burgers, Pita and Croissant Sandwiches. Dinner features Steaks & Chops, Italian Favorites, Hot Open Sandwich Platters, Broiled, Fried and Stuffed Fish; Cold Salad Platters; and Greek Specialties. Thereâ€s even a Childrenâ€s Menu. And donâ€t forget you can have breakfast any time of day. Then there are the desserts – fresh cakes, pies and the classic Rice Pudding to dazzle your taste-buds.

Checking out reviews on the internet, I came across this one from Evelyn K. of West New York who posted on yelp.com: “I always enjoy eating at the Riverview (and) find the food and atmosphere great. Thanks Riverview for having such a pleasant place to eat. Also love the new renovations. Five stars to the Riverview.”

 Jonathan L. of New York City also wrote a review on yelp.com: “Huge servings (and) very speedy service. I had a club sandwich with French fries, which I asked be ‘extra crispy’ and they totally got it right. I appreciate that. My friend got a bacon cheddar burger and they piled the bacon on, no skimping here. Also tried my friendâ€s chocolate milkshake and it was perfectly thick and creamy.  It’s just diner food, but when done right, what else do you really need?”

Theresa E. gave the restaurant four stars on menusism.com. “I love this Diner!” Theresa E. says. “The food is very good and fast and the staff is super friendly – they remember you even when you haven’t been there for weeks and that always makes going nice.”

Tommy Mavronasios taught his daughters to keep the standards high at Riverview Diner and he also shared with them how to give personable customer service. Cindy not only greets every customer, she calls many of them by name and even wishes them a “Happy Birthday!”

 “I love our regulars,” Cindy says. “We believe itâ€s important to be a member of the community,”

At Riverview Diner, youâ€ll always get that warm welcome whether itâ€s Tommy or one of his daughters greeting you at the door and excellent service by the wait staff.

And the coffeeâ€s pretty great, too.

If you go:

 Riverview Diner

7850 River Road

North Bergen, NJ

201-868-5400

Hours: Fri, Sat, 24/7

Sun-Thurs, 6 am-2 am

The post Riverview Diner in North Bergen , A New Look for an Old Friend first appeared on River View Observer.

Dining Italiano with Frankie and Dino on the Juke!

By Sally Deering

 The Barge Inn is a warm and cozy Italian restaurant on the corner of 3^rd and Monmouth Streets in Jersey City that offers lovers of Italian cuisine authentic family recipes in an atmosphere that makes you feel like you were invited to dinner at a friend’s home. And that’s just the way Linda and Peter “Bitzy” Paldino and Linda’s brother Richie Marto, who oversees The Barge Inn’s bar around the corner, want you to feel.

 Linda and Bitzy have been married 31 years and not only are they partners in life, they’re partners in business. They have a son Richard who is  a Detective on the East Orange Police Force for 6 years. Bitzy and Linda  have worked side-by-side for many years and  they even created one of the house specials named for him: Pork Chops Bitzy served with potatoes, onions, sweet and hot peppers ($22). The menu and a blackboard of daily specials offer variations of seafood, meat and poultry dishes that are cooked to order and made with fresh ingredients delivered that day.

 “Running the business has made us closer,” Linda says. “We’re partners every day and the reason it works is because we cut each other slack. We work hard. We’re here six days a week day and night.”

 With the aromas of fresh garlic and other seasonings wafting from Chef Peter Michielini’s kitchen, The Barge Inn’s small dining room beckons patrons to take their coats off and relax.  And as soon as you do, one of the waitresses – Eileen Gallo and Maureen Doyle – arrive at your table and take your drink order with a smile. It gets better from there. Not only is the service friendly and efficient, the atmosphere is warm and fun with Sinatra and Dino singing tunes from the corner Jukebox.

 “This is the ‘Cheers’ of Jersey City,” Eileen says as she serves a customer the house salad dressed in a light vinaigrette made with pecorino cheese, fresh garlic and Sea Salt. “Everybody knows everybody’s name.”

For appetizers, there are Fried Clams on the Half Shell (12 for $15; 6 for $8) Mussels Marinara (sweet or hot for $15) Shrimp Cocktail, Clams Oregonato, Shrimp Scampi and Sauteed Long Hot Peppers ($5-$15.) The Fried Calamari ($15) was absolutely delicious, moist and tender, in a light, crunchy breading. It came with a side of homemade tomato sauce seasoned just right for dipping. The Broccoli Rabe appetizer ($8) had just the right hint of garlic and olive oil and tasted like it was just pulled from the garden.

Seafood entrees feature Basa Oreganato, Shrimp Oregonato Fra Diavalo, Shrimp Marinara, Fried Shrimp ($20-$22) and Fresh Lobster Tails (market price.) If you try anything at The Barge Inn, make it the Fried Shrimp. They come topped with tomato sauce (the family’s “gravy” recipe) and mozzarella cheese and they were sensational.  The shrimp were not upstaged by the light breading and the texture of the shrimp burst with flavor with every bite.

Pasta lovers can choose from the Stuffed Rigatoni with Vodka Sauce; Homemade Cheese Ravioli with Vodka Sauce, Penne with Vodka Sauce and Linguini with Red or White Clam Sauce ($13-$18).  The Homemade Cheese Ravioli were big and the cheese filling quite tasty.

Along with Pork Chops Bitzy, meat dishes include Chicken ala Barge with prosciutto, mozzarella, pimentos and mushrooms; Chicken Milanase, Chicken Savoy, Veal ala Barge, Veal Scallopini (red or white) and NY Strip Steak ($18-$24).  

There are Sides to choose from like Sausage or Meatballs ($4) and daily blackboard specials like Grilled Scallops ($20) Eggplant Rollitini with Pasta ($17) and Prime Rib ($19). Many of The Barge Inn’s recipes are those of Linda’s mother Maria Marto, like the “Sunday Sauce” which is the tomato sauce that’s made with  meatballs, sausage and pork. After the meats are cooked and removed, the sauce continues to blend the flavors of the meat which heightens its flavor. The cheesecake ($5) is Bitzy’s mother Lucille Fierro’s recipe and served on the dessert menu with Cannolli ($5) and Tartufo ($5).

The Barge Inn offers special nights, like Prime Rib night and their All You Can East Pasta night where for $7.95 you get a glass of wine, salad, appetizer and pasta served in the Sunday Sauce.

 “We’ve been doing that special a long time, but I don’t want to change it because the customers love it,” Linda says.

 Two regulars, Gina and Michael Lindsay of Jersey City say the first time they dined at The Barge Inn they felt like they were walking into someone’s home and they bring friends and relatives from out of town to show off how great the food is. Gina says, “They serve the best Veal Parmigiana I’ve ever had.”

 “It’s our neighborhood restaurant and our favorite place to be,” Michael adds.

 The Barge Inn has come a long way since John Marto opened the family business in 1961.

“When my father started the business, it was strictly seafood,” Linda says. “That’s why they called it The Barge.”

 One thing Linda, Peter and Rich have carried on from back in the day is their passion for serving delicious Italian food and their appreciation for their customers.

 “We have a good time here,” Linda says. “We love our customers.”

 The Barge Inn

324 3^rd Street

Jersey City, NJ

201-420-3268

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