By Sally Deering

 Fame came to Maxwellâ€s back in the 1980s and it has since become a Hoboken landmark as revered as that other Hoboken celebrity Frank Sinatra. Through the years rock stars and wannabees have set up their amps and drum kits in the small back room reminiscent of the old CBGBs in the East Village. And along with live music, Maxwellâ€s features a big beautiful bar that dates back to when the place served boilermakers to longshoremen who worked the docks.

Good food has always been a big part of Maxwellâ€s allure. Whether itâ€s the Angus beef burgers on the bar menu or the omelets served at brunch, hearty dishes of American fare – nothing fancy – just substantial good food keep Maxwellâ€s customers nourished and coming back for more.

Itâ€s now 2016 and along with a new year, Maxwellâ€s Tavern has a new chef (well, he started six months ago). Frank Roda, former owner of Francescaâ€s in Jersey City, now runs the kitchen at Maxwellâ€s Tavern where he creates Italian fare with a flair.

Chef Roda took a break on a busy Thursday afternoon to sit down with River View Observer and share the Ten Ingredients that make him a chef.

RVO:  Did you attend culinary school?

CHEF FRANK : I went to the Culinary Institute at Hudson County Community College. It was the first year the school opened and it was awesome.

RVO:  Before culinary school, was there someone or someplace that inspired your love for cooking?

CHEF FRANK : Nonna.â€s kitchen. My grandmother Nonna was an amazing home chef. She taught me how to make sauces like marinara and Sunday Gravy. She would make her gravy, with Oxtail.

RVO:  What is your cooking background?

CHEF FRANK:  Italian food is in my DNA. I love the food and watching people taste it. Iâ€ve had so many people applaud my food, from New York to Naples, Florida. Two years after culinary school I got a job as a sous chef at Rafaellaâ€s.  I was put in charge right away. I was 22 years-old. It was when Nouvelle Cuisine was coming out. The plates were $100 plates. I stayed there two years and came back and worked at Pegasus at Meadowlands Racetrack in East Rutherford.         I was on the line as a seafood chef. They called the orders out and you had to remember them. It was the height of Pegasus. When orders came in, they came 25 at a time. Ten Zuppa de Pesche; ten Dover Sole; I also had to cook the pasta.

RVO:  And now youâ€re bringing Italian food to Maxwellâ€s Tavern?

CHEF FRANK  : Maxwellâ€s is more known for the bands. Iâ€m introducing Italian dishes and slowly but surely theyâ€re adapting to it. This past week weâ€ve had so many repeat customers. Itâ€s been packed for the past two nights. Weâ€re starting to take off as far as Italian cooking, although we do have amazing burgers. We use only Angus beef. We donâ€t want to move away from that.

RVO:  Can you describe some of the Italian dishes attracting repeat customers?

CHEF  FRANK: Iâ€m making traditional Chicken Sorrentino; chicken topped with prosciutto, eggplant and mozzarella in a light tomato demi-glass sauce. I make a nice Angel Hair Pasta with Crab and Shrimp in a light tomato-basil broth. Itâ€s got the essence of the tomato, garlic and basil. The angel hair pasta is light and the jumbo crab is succulent, and instead of chicken stock, I put lobster stock. The Tour of Italy is a great dish. Itâ€s like Tapas; a dish of smaller portions of Chicken Francese, Veal Parmesan, Shrimp Scampi and Sautéed Lobster. We do a version of that called Tour of the Mediterranean, which is more about fish. Instead of Chicken Francese, we serve Sole Francese, Sole Parmesan and Lobster Francese. And we serve all our dishes with the best grated cheese, fresh Romano, top shelf. We pay a lot, but itâ€s worth it.

RVO:  Since you are now serving traditional Italian at Maxwellâ€s, the question arises:  how are the meatballs?

CHEF  FRANK: In my recipe, I use fresh bread, no breadcrumbs. Instead of kneading the meatball, I put it through the food processor. Our meatballs are on the money, and we serve them with our Sunday Gravy. Theyâ€re not just beef. We make them with pork and veal.

RVO:  Another question that must be asked; why do you call it gravy and not sauce?

CHEF FRANK: Why is it gravy?  Because itâ€s like a brown gravy. You have the meat, sausage and oxtail drippings. I take the skin off the prosciutto and start it with that. Itâ€s not a sauce, itâ€s a gravy.

RVO:  Since youâ€ve been serving Italian cuisine, has it affected business?

CHEF FRANK  :  Weâ€re booking lots of parties. Weâ€ve been getting word-of-mouth on parties. We just had a repast last week and from that one repast, we booked four new parties.

RVO:  Any other changes to Maxwellâ€s menu?

CHEF FRANK: Weâ€re introducing brunch on the weekends. Hoboken wants a good brunch. Itâ€s going to be good food and weâ€re keeping prices down.

RVO:  How would you describe your signature cooking style?

CHEF FRANK : Home cooking with passion and love.

If you go

Maxwellâ€s Tavern

1039 Washington St, HOB

(201) 653-7777

www.maxwellsnj.com

Restaurant Hours

Mon-Wed, 5-10 pm

Thu-Fri, 5-11 pm

Sat, 11 am – 11 pm

Sun, 11 am – 10 pm

Bar Hours

Mon-Wed, 5 pm – 12 am

Thu-Fri, 5 pm – 2 am

Sat, 11 am – 2 am

Sun, 11 am – 12 am

The post Chef Frank Roda brings Italian Fare with Flair to Maxwell’s Tavern in Hoboken first appeared on River View Observer.

Still Hip after all these Years 

By Sally Deering

 Cutting edge rock ‘n roll and comfort food that won’t bust your wallet are just two great reasons why Maxwell’s in Hoboken still grooves as a club and restaurant. Ever since the 1980s, Maxwell’s has been the Hoboken venue for up-and-coming bands and some famous ones, too, like Bruce Springsteen who filmed his “Glory Days” video at Maxwell’s, directed by filmmaker John Sayles who lived down the block.

The bar changed hands in the early 1990’s from original owner Steve Fallon, to an interim owner and in 1998 Dave Post, Todd Abramson and Steve Shelley (of the band Sonic Youth) took over.  On a recent Wednesday afternoon visit, it was evident the partners have kept Maxwell’s cool reputation in tact — the ambience is still warm and friendly and the menu, a hearty selection of comfort foods that are tasty, priced low and piled high on the plate.

 “Todd handles all the music, the booking of the bands, and I’m the general manager,” Post says. “We also have Chef Paco. We serve good drinking food and it suits the patrons. The richer folks might prefer spending more, but here, the fans and the kids come to get a bargain.”

From 20-somethings to Baby Boomers, Maxwell’s clientele is “ageless” and so is the menu. Appetizers include Fried Brie Cheese with sliced apples and mango sauce; Sautéed Artichoke Hearts with brown lemon butter and chardonnay sauce; Shrimp Corona, beer-battered Tiger shrimp with chili-lime dip; Twin Crabcakes with mango chutney and tartar sauce; Maxwell’s Very Thin Crust Pizza with homemade sauce and fresh mozzarella; Polish Potato Pierogies with sautéed onion and sour cream; and Hummus and Grilled Pita with black olives, carrots and celery ($5.95-$9.95).  A big fan of Hummus, I was delighted by its light texture and spicy flavors. It was served with a heaping portion of warm pita, sliced cucumbers, celery and carrots for dipping.

 

Soups and Chili dishes are on the menu like Classic French Onion Soup ($4.95); Vegetarian Chili with red beans and  diced veggies in a spicy tomato roux (cup $3.95, bowl $4.95; cheddar cheese add $1.00);  and Blazin’ Beef Chili, a crock of spicy beef chili and  red pinto beans with cheddar cheese ($4.95).

Big Plate Entrees include Coconut Chicken in a rum sauce with yellow rice and fried plantains ($14.95); Blackened or Grilled Tuna Steak with sweet potato fries and sliced avocado ($15.95); Baked Macaroni & Cheese with tossed greens ($10.95); Maxwell’s Mighty Fine Meat Loaf with
mash & gravy and sautéed spinach ($13.95); Guinness Battered Fish & Chips with malt vinegar and  tartar sauce ($12.95); Grilled NY Strip Steak with garlic mash or fries & sautéed spinach ($19.95); and Chicken Pot Pie, white meat chicken and  veggies in cream gravy, baked under a pastry crust with mashed potatoes on the side ($12.95, Petite Pot Pie ala carte $7.95). I tried the Petite Pot Pie and it was absolutely delicious. You can’t find too many restaurants offering a home-made pot pie and this one had tasty fresh peas, carrots and celery in a cream sauce with huge pieces of chicken. The crust on the pie was light and flaky and baked to perfection.

Burgers and sandwiches are Maxwell’s Half Pound Char-Grilled Burger with fries ($7.95, choice of cheeses and toppings, $1.00 each); Grilled Chicken sandwich with herb mayo and fries ($7.95); Char-Grilled Yellow Fin Tuna Steak sandwich, sundried tomato temenade, tartar sauce and fries ($9.95); Maryland-Style Crab Cake sandwich with tartar sauce, Cole slaw and fries ($9.95); Grilled Portobello sandwich with basil pesto, fresh mozzarella and onion rings ($9.95); California Veggie Burger with sundried tomato and Calamata olive spread and fries ($6.95); Hoboken’s Best Quesadilla, grilled tortillas with green tomatillo sauce, jalapenos, homemade salsa and sour cream ($6.95); and the Extended Play Burrito filled with cheese, rice, beans, salsa, lettuce and tomato ($8.95; chicken $10.95).

There are daily specials, too, like the Grilled Shrimp and Avocado Tortilla bowl with black bean hummus and grilled pita; Philly Cheesesteak Quesadilla; BBQ Blue Burger, char-grilled with hickory-smoked barbeque sauce, blue cheese, bacon and cayenne fries; Tiger Shrimp Scampi over garlic toast; the “Naughty” Veggie Burger with bacon, fresh mozzarella, basil pesto and onion rings; Southern Fried Chicken with mashed potatoes, gravy and Cole slaw: Louisiana Pecan Chicken with mustard cream gravy, whipped sweet potatoes and sautéed spinach; and Blackened Pan-Fried Catfish with sweet potato fries and mixed greens ($7.95-$14.95)..

 There’s a huge selection of beers, wines and cocktails and coffee and desserts, too and sipping a mug of java at the end of this tasty meal was a relaxing finale to a delish meal. 

Maxwell’s is still a great hip place for a hearty dining experience and live music. There’s something for everyone at Maxwell’s. And if it’s been a while since you’ve stopped in, plan a visit. It’ll feel like you’re hanging with an old friend.

 

Maxwell’s

1039 Washington Street
Hoboken, NJ 07030-5201
(201) 653-1703

www.maxwellsnj.com

Hours: Mon.-Fri, 5 p.m.-2 a.m; Sat, 5 p.m. – 3 a.m.

The post The Beat goes on at Maxwell’s, Hoboken’s Landmark Rock ‘n Roll Club and Restaurant first appeared on River View Observer.