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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.

 

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.

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