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

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.

It was my first time at a fondue restaurant and I wasnâ€t sure what to expect when I walked into The Melting Pot on Sinatra Drive in Hoboken, a hip corner bistro where customers dip into delicious cheese and chocolate fondues, dine on tasty salads and cooked-to-order entrees while gazing at the spectacular views of the Manhattan Skyline outside its windows.

The dining experience at The Melting Pot is what co-owner Lina Patel calls “interactive,” because here diners donâ€t sit back with a knife and fork, they skewer and dip into the melted concoctions made right at their table by the wait-person. This family-owned business, a franchise that started in Florida, is a unique dining experience and a popular Hoboken night spot. On Fridays and Saturdays the 160-seat restaurant gets very busy and reservations are highly recommended.

On a recent visit to the Melting Pot, my wait-person, Blaine Climati– who has been at the Melting Pot for two years – created my Cheese Fondue by blending cheddar and Swiss cheeses, beer, garlic and mustard powder into a creamy concoction right at the table. He served it with bowls of fresh veggies, cubes of bread, tortilla chips and some sliced Granny Smith apple. With my skewer, I dipped the ingredients into the melted cheese and it was a very tasty and fun way to enjoy lunch. I followed that with the House Salad, a yummy and vast array of crunchy veggies in a sweet and tangy homemade dressing, that you can also buy and take home.

For dessert, I had the Chocolate Fondue and chose the Flaming Turtle,  a melted combination of milk chocolate, caramel and roasted pecans. For dipping, it came with fresh strawberries and bananas, a slice of cheesecake, Oreo-covered marshmallows, cubes of Red Velvet cake, chocolate brownies and Rice Krispie treats.  This was over-the-top deliciousness and a chocolate-loverâ€s dream on a plate.

There are lots of dining choices at The Melting Pot. You can go for the Big Night Out – a four course Melting Pot Experience that includes a Cheese Fondue, Salad, Entrée and Chocolate Fondue or you can go ala carte and choose from the Cheese Fondue, Salads, Entrees and Chocolate Fondue Menus.

The Cheese Fondue choices are Spinach Artichoke; Fiesta Cheese; Cheddar Cheese; Wisconsin Trio; and Traditional Swiss; ($18, serves 1-2). Salads include the House Salad, Spinach Mushroom; Caesar; and California; ($8). Entrees feature Land & Sea (filet mignon, chicken breast and white shrimp); The French Quarter (filet mignon, chicken breast, white shrimp in Cajun sauces with Andouille sausage); Seafood Trio (sesame-crusted sushi-grade ahi tuna, white shrimp and cedar-plank salmon); Shrimp & Sirloin; all-natural breast of chicken; Cedar-Plank salmon; Pacific Rim (all-natural breast of chicken, teriyaki-marinated sirloin, white shrimp, citrus-infused pork tenderloin, breast of duck and chicken and vegetable potstickers); The Vegetarian (selection of fresh vegetables including edamame or onion rings, artichoke hearts, Portobello mushrooms and asparagus served with Thai peanut –marinated tofu, spinach-artichoke ravioli and pasta); Teriyaki-Marinated Sirloin; and Filet Mignon ($24-$35).

The Chocolate Fondue ($20, serves 1-2) features The Original (milk chocolate swirled with creamy crunchy peanut butter), Yin & Yang (dark and white chocolate), Cookies ‘n Cream Marshmallow Dream (dark chocolate topped with marshmallow cream flambéed and topped with bits of Oreo cookies), Chocolate Sâ€mores, Bananas Foster (bananas swirled in white chocolate with a hint of cinnamon), Flaming Turtle, and Milk, Dark or White Chocolate (for the chocolate purist).

The Melting Pot has extensive beer and wine lists, better than most local pubs and it has a room  for private parties and a ‘Lovers Alley” – three cozy tables tucked away in a low-lit and romantic nook. Since itâ€s a franchise, The Melting Pot also has its own cookbook, salad dressings and signature chocolate-covered strawberries for sale.  Best of all, itâ€s a great place for big groups – anniversaries, graduation parties, wedding and baby showers.

Thereâ€s lots of good Internet buzz on The Melting Pot. One Yelp.com reviewer, Brittany M. of Brooklyn gives the restaurant a rave: “My favorite restaurant ever. I love it. I tried just about everything on the menu! I highly suggest the Wisconsin Trio with a bouillon base…The chocolate (fondues), every single one I’ve had is great. The Flaming Turtle is my favorite, and then the Yin and Yang (dark and white chocolate) is the runner up. Just went here on New Yearâ€s Eve and it was so much fun.”

Brittany M. is right. The Melting Pot offers its guests a yummy good time and the Manhattan Skyline view from its windows is the cherry on top.

The Melting Pot

100 Sinatra Drive

Hoboken, NJ

201-222-1440

www.meltingpot.com

Hours:  Sun-Thurs: 11 a.m.-10 p.m.

Fri, Sat: 11 a.m.-11 p.m.

The post Dip into The Melting Pot -At this Hoboken Waterfront Bistro Melted Cheese and Chocolate Fondues take Center Stage first appeared on River View Observer.

 River View Observer  Restaurant Views:

Hendrickson’s Restaurant features Old World Charm in the 21st Century

by Sally Deering  

  A step inside Hendrickson’s in Bayonne is like a step back in time with its dark-wood, low-lighting and in the back dining room wooden booths upholstered in dark green leather and photographs of Bayonne history on the walls. It has the feeling of a Bavarian ale house from back in the day, hearty portions of steak and chops, but Henrickson’s has kept in step with times by offering Italian, Mexican and All-American family fare. They even have a children’s menu!

Hendrickson’s history goes back to 1884 when Charles Hendrickson decided to bring “A bit of Old Europe” to Bayonne and opened a saloon on Broadway, which was Avenue “D” back then on the corner of Maple Street, which later became 31st Street. According to his daughter, Florence, Hendrickson “bought the building from a man named Wolf. There was a small drug store across the street and a little church on Avenue ‘C’ and the rest was dirt roads and fields.”

It’s more than 100 years since Hendrickson opened his saloon in Bayonne and in 1981, Randy Capriola took over the restaurant, (he had a partner, but later became sole owner,) and after Capriola’s passing 8 years ago, his wife Angela Capriola took over running the business with manager Susan Lapinski of Bayonne, who had been working at the restaurant since 1983. Together, Capriola and Lapinski have maintained the restaurant’s Old World charm while they  continue to update the menu.

And what a menu!  A sampling of appetizers includes Beef Tips or Shrimp in Garlic Sauce ($9.95,) the Ultimate Nacho Platter ($8.95,) Fried Calamari ($10.95) and Potato Skins ($7.50) with a choice of Chili & Cheese, Cheese, Bacon and Scallions, or The Works for just a few cents more.

There are salads, soups, pastas and specialty sandwiches like the French Dip ($9.25,) Portabella Philly ($8.95) and the Crab Cake Sandwich ($8.95.)

For entrees, diners may want to try Henrickson’s New York Shell Steak (12 oz: $17.95; 16 oz: $21,) the Prime Rib ($21,) Steak Murphy ($19.95) or the house special, Hendrickson’s Famous Sliced Steak Sandwich ($11.95) with onion rings, fries and cole slaw.

Hendrickson’s is also known for its burgers, hand-packed to order ($7.95.)

“Nothing here is pre-made, frozen or micro-waved,” Angela Capriola says. “It takes longer to cook than ‘fast-food’ because the dish is only prepared when the person orders it.”

The menu also offers seafood and chicken dishes and Sizzling Chicken or Steak Fajitas ($12.95, $14.95.) And very few restaurants have Sauerbraten on the menu. That’s right! Hendrickson’s serves Sauerbraten, a tender eye round of beef marinated and slowly roasted, served with German-style Potato Pancakes, Red Cabbage and Apple Sauce ($16.95.)

There are daily specials, a full bar and wine menu. Hendrickson’s also caters holiday parties, receptions, christenings, showers and corporate events upstairs in their banquet hall which can seat up to 100 people. And in the downstairs dining room, Capriola and Lapinski have seen several engagements take place during dinner hour.

“Joanne and Julio got engaged in ‘B-3,'” Lapinski says, referring to a section in the dining room.

As with many neighborhood restaurants, business is about serving the needs of your faithful regulars and bringing in new customers who eventually become regulars. Music always helps and on weekends, Bob Dokus plays the piano and leads sing-alongs with the customers.

“We love our regulars and we’re lucky to be seeing new faces,” Capriola says. “Over the past few years, we’ve made lots of new friends. We truly get to know our customers. If we don’t see them for awhile, we’ll call them up and ask ‘are you okay?'”

“That’s a thing about Bayonne,” Lapinski says. “You can be a little more personal with your regulars.”

Hendrickson’s Restaurant
671 Broadway
Bayonne
201-437-4955

The post Dining Out -Hendrickson’s Restaurant- Hearty Fare at an Old World Inn first appeared on River View Observer.