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.